Montego Bay, Jamaica | Part I

Montego Bay Jamaica


Traveling over Thanksgiving is becoming a tradition, and that’s absolutely fine with me! This year our warm weather respite was in Montego Bay, Jamaica at Iberostar Grand Rose Hall. Neither of us had been to the Caribbean and after the mid-November snow dump I was looking forward to trading my bulky knits for sandals and swimsuits. Taking a week to unwind and unplug from work was a treat, but certainly a departure for both of us who are used to exploring far and wide on our vacations. Seriously, I think we were both a little stir crazy faced with a leisurely no agenda staycation.

Adults-only and all-inclusive is the way to go! During this offseason we encountered some overcast days and choppy surf that canceled our grotto excursion, but we read plenty, exercised our appetites, and soaked up the balmy weather.


Iberostar Grand Rose Hall
Iberostar Grand Rose Hall
Iberostar Grand Rose Hall


dolce far niente: the sweetness of doing nothing


Iberostar Grand Rose Hall
These cabanas were one of my favorite spots to kick back and read. Even for being 7:30am early birds many of them were claimed by the time we made our way to the pools.
Iberostar Grand Rose Hall
Iberostar Grand Rose Hall
We loved our porch and this reading swing! There were a few passing rain showers during our stay so we could retreat to our balcony.
pool and kindle
Iberostar Grand Rose Hall
Iberostar Grand Rose Hall

Whipped Feta Bruschetta

Whipped Feta Bruschetta


Cream cheese and Feta. Need I say more? A couple of weeks ago I invited some friends over for Bloody Mary’s, Benefit Cosmetics goodie bags via Birchbox, and these tasty treats.

I was originally given this recipe by a friend, but I modified it a little bit!Late summer tomatoes were on the outs and baguettes were on sale! I love the creamy, slightly salty cheese base (thank you Lactaid) and the heirloom tomatoes! This came together quite easily with Neil’s help (he also made a mean Bloody Mary Mix). I think I could have eaten an entire platter.


Whipped Feta Bruschetta

Serves 5..or 1.
1 small package of feta (about 6oz)
1/3 package of cream cheese (let’s be honest, 2oz is not enough)
2/3 cup olive oil
2tbsp lemon juice (not that lemon bottle junk!)
Kosher salt and pepper to taste
3 cloves garlic, minced
2tbsp yellow onion
2tbsp balsamic vinegar
A few handfuls of cherry tomatoes
3tbsp julienned fresh basil leaves
20-25 baguette slices, toasted

Pulse the feta and cream cheese in a food processor or Vitamix until just combined. Add 1/3 cup of olive oil, lemon juice, 1/2tsp salt and 1/4tsp pepper and process until smooth.

Up to an hour before serving, combine the tomatoes, onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining olive oil, 1 tsp salt, and 1/2tsp pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in basil.

To assemble, spread generously with the cheese mixture. Using a slotted spoon, place tomatoes on top. Sprinkle with extra basil and devour.

Go Rogue

Go Rogue Cheeky Strut


Saturday I was lucky to be a part of a wild and glittery evening at Go Rogue, presented by Cheeky Strut Salon and R and Co Hair. Their talented team braided, crimped and twisted our hair into incredible sculptures for the live hair improv show!

The wardrobe was out of this world (seriously, galaxy leggings and unicorn jumpsuits!) I am still thinking of the dinosaur unicorn leggings and heels that likely wouldn’t make it past TSA. As for the products, I wanted to bottle all of the scents! I can see the Death Valley Dry Shampoo in my weekly hair wash future. I just love the packaging!


Go Rogue
Go Rogue
Go Rogue
Go Rogue
Go Rogue
Go Rogue
Go Rogue

Special thank you to KL for inviting me and letting me borrow your killer heels! Also thank you Hillary for whipping my hair into such a fabulous creation!