Experiencing Summer Goodness

So I know it has been a while but I have been enjoying summer so much!  I have been catching up with old friends as well as making new friends.  I have also been applying for lots of jobs, reading lots of books, and doing a lot of thinking about what my future has for me.  I have been thinking a lot about transferring schools.  SPU is getting very expensive and I am just such a California girl I am pretty sure I don't want to go back to Washington.  I have also been contemplating on changing my major.  I may switch from Psychology to Elementary Ed.  I have wanted to be a teacher for as long as I can remember.  Then, when I took a psychology class senior year of high school, I loved it and decided to do that!  Now, I am questioning if that is what I want to do with my life.  I would still keep a minor in Psych but be a teacher.  It sounds so great to me!  We shall see.  I hopefully will be taking fall semester off due to transferring so then I will be able to spend some time in a classroom and really be able to observe.  Lots of things going on!

This morning I went to the bike trail and rode my mountain bike 20 miles!  It was a lot of fun and the weather was perfect.  I also got a new book to read!  I finished The Case for Christ.  This book was very good.  It gives you a lot of information and the proof of Jesus' existence on earth.  I just got Spoken from the Heart which is the Biography of Laura Bush. I started it last night and just the first chapter had me hooked.  I love reading about people lives and the things they have accomplished as well as their struggles.  I am very excited to continue.  I just love summer and California so much.  It is hard to imagine returning to Washington for any long period of time.  

I also wanted to share with you a recipe I made last night for dinner.  It is from Runners World Magazine and it turned out very delicious.

Pasta Bean Toss

1 pound whole-grain penne

2 medium red onions, thinly sliced

2 large garlic cloves

1 teaspoon olive oil

5 carrots, cut into slices

2 cups raw broccoli

12 ripe plum tomatoes, diced

3 tablespoons Worcestershire sauce

4 tablespoons fresh basil, chopped

1 can red kidney beans

1 can white kidney beans

1/2 grated parmesan cheese

Cook pasta according to package.  While pasta is cooking, saute in a large frying pan onions and garlic in oil until tender.  Add remaining vegetables, tomatoes, Worcestershire sauce, and basil.  Simmer for 4 minutes.  Add beans and simmer for another 2 minutes.  Add pasta and cheese and toss.