Over the past few weeks, I have been working with Select Models out of Omaha, Nebraska, and yesterday I worked a huge gig for Hills Prescription Diet pet food shot by Austin Walsh Photography that will be used for promotions in Canada. For that job, I traveled 3 hours from my hometown of Lincoln, Nebraska to Kansas City. And I already have another job lined up for tomorrow afternoon.
I plan to return to LA, but in the meantime, I have been enjoying helping my family out with some tasks here, modeling, and reconnecting with old friends. I think this was all something I really needed after the intense rigor of my 3-city CD release tour for Aftershock.
The best news is... In November I am going to Egypt to visit a friend from college! I'm definitely taking time to get inspired again.
Lastly, in June, my friend Anna Contessa and I were flown to Washington, D.C. so that I could speak and perform at Mental Health America's annual conference. Anna, being the amazing woman that she is, put together a video of our trip. I hope you will enjoy watching it, and I will be back with more updates soon.
Mental Health America Washington DC Conference, June 2010 from Anna Contessa on Vimeo.
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Butternut Squash Bake
1 package precut (cubed) butternut squash
1 package crimini mushrooms (quartered)
2 cups broccoli sprigs
2 Tbsp olive oil
1 tsp Italian seasoning
1 tsp salt
Heat oven to 400. Place all ingredients in a ziplock bag and shake to coat vegetables in oil and spices. Transfer vegetables over to a glass casserole dish. Add about 1/4 inch water, cover tightly with foil and bake for approximately 20 minutes or until squash is tender. An excellent fall dish!
