Landfill Harmonic- The world sends us garbage... We send back music.

I stumbled upon this video and had to share this is amazing.

Wednesday Words.

Superhero Style.

I got this shirt last Friday and since then I have worn it to the gym, I did a TRX and Zumba class sporting my newest shirt. I wore it with shorts and today I am wearing  it with white pants. I got my super cool Batman shirt from Jack of All Trades , they have a quite the selection of super hero shirts. I have to say it was hard for me to choose cause they are all pretty cool looking. Even my daughter wants to wear it! 
 

Monsoon Season.

Yes believe it or not we have been experiencing a monsoon season here in the ATL, so these days I spent doing DIY, redecorating my daughter's room. We gave it a new paint color, I will post pictures when it is finished. 

I took these pictures for a casting for extras, one with what I would normally wear and one with formal wear.

Let's hope for sunny weather tomorrow because this is becoming a bit old now. 

Happy 4th of July.

pictures found on Pinterest.

What's cooking: Chicken and rice.

Rainy days like these makes me reach for comfort food, food my mom would make when I used to live home, in Bonaire.

We love our plantains, we actually eat every single meal with a side of plantains.

I marinated my chicken with lemon, badia seasonings, fresh herbs from the garden a lots of garlic.

I brown them on each side and then let them cook through in the oven.

I mix a bag of broccoli slaw and diced rotisserie chicken in the already cooked white rice.

It was easy , delicious and the kids love it.

Summer Melon Salad with Figs and Prosciutto

I love Salads and I am always on the look for new recipes, I found this one on Foodgawker.

• 
  
• 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
• 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
• 3 ounces prosciutto di Parma, julienned
• 1 bunch basil
• 8 fresh dark-skinned figs, trimmed and quartered
• 1/4 pound arugula
• 1 tablespoon extra-virgin olive oil
• 1 (4-ounce) block ricotta salata, shaved, for garnish
• 1 tablespoon crushed red pepper, for garnish

Preparation

1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.