Happy Monday friends! How was your weekend? I for one, am feeling refreshed and encouraged. Easter is one of my most favorite holidays. It is so encouraging to hear the story of Jesus and the immense love He has for us. Regardless of how many times I hear the Resurrection story, I still cry and feel so overwhelmed by His Grace. It's amazing to to be so loved.

• Can you believe April is halfway over! That is crazy to me. We are almost to May! This time two years ago, I was celebrating my bff's Bachelorette Party in Sedona. That recap is here if you're interested!
• On Good Friday, my amazing sister-in-law had her third baby, a BOY! She has two older daughters (they are the ones on my snapchat all the time!) and it is such a blessing to bring a boy into the family. Baby Boy makes my SIXTH niece and nephew. Can I just tell you how much I love being an aunt. There is nothing better than being called Aunt Kristen. Plus, watching my siblings have babies is the greatest joy. 
• THIS weekend Adams youngest brother is getting married! Hooray! I am in the wedding and so thrilled to share in this amazing event. Nico, his future bride is going to be so stunning. I cannot wait to share all the details. Make sure you're following on snapchat and insta stories! 
• I took some blog photos this weekend and I cannot wait to share them with you guys. Tomorrow on the blog, I'll be sharing my new favorite top from Ellie Kai. My darling gf Ryann joined me on Saturday and learned how awkward it is to photog me in public. We're both learning, but it was such a fun day together. 
• I promise my Blue Apron review is coming. There is a lot to go through and I want to make sure I give you the full spectrum. The food is great, but is it worth it? I don't know, tune in later this week to find out! 

Happpy Monday friends! I hope you had a wonderful and relaxing weekend. Let's do this.

This goes back to Easter weekend. If you missed my story (& delicious cookie recipe) go check it out, I promise, Adams continued hilarity will not disappoint.

Once we got Directv figured out and the cookies made, it was time to focus on dinner.

To start this story, let's go back a bit. My mom has always made rack of lamb on Easter. Instead of the usual ham, my family's "usual" Easter dinner is rack of lamb. When I was little I used to call it lamb legs, which is a bit concerning, but delicious none-the-less.

When we figured out we would be staying home for Easter, I knew I needed to make it special, for Adam and I both. Rack of lamb it was. My mama sent the recipe and I was off to the market to buy a rack of lamb.

Adam and I went in to the market, ordered one rack of lamb and headed to the checkout. $80 later. $80. Eighty dollars. Is that shocking to anyone else? Adam declared that the pressure was on and that we should become best friends with Tony at the market to avoid having to finance our rack of lamb.

I called my mama, got the technique and thought I was prepared for rack of lamb. I read the recipe, got my meat thermometer out, made the rub and I was ready.

The meat thermometer hit the "recommended temperature" and when I checked, the meat was raw. I called my mom. "Keep cooking it."

15 minutes later, the rack of lamb was still raw. I called my mom. "Keep cooking it."

10 minutes later, it was done and SO delicious.

I wish I could describe the flavor. It's legit the best thing I've ever eaten ever. Besides the carrot cake I made for dessert. Wow. Rack of lamb is the most delicious and here's the recipe. PS - - this recipe is for 2 racks of lamb, so either cut the ingredient in half or be prepared to throw some away.

Ingredients:

• 2 racks of lamb
• salt and pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1 cup breadcrumbs
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard 

How to Make: 

1. Position the oven rack in the middle of the oven and heat the oven to 475 degrees. 
2. Season the lamb with salt and pepper. 
3. Combine the garlic, parsley, thyme and breadcrumbs in a shallow bowl. 
4. Moisten the mixture with enough olive oil to make the mixture hold tighter. 
5. Heat a large dry skillet over high heat. Put the lamb, meat side down, in the skillet. With tongs, hold the lamb against the skillet for a minute to give it a nice brown curst. 
6. Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and paint the meaty side of the rack with the mustard. 
7. Roll the meat in the herb mixture to coat it. Sear and coat the second rack the same way. 
8. Transfer the racks of lamb to the roasting pan just large enough to hold them. 
9. Cover the rib bones with strips of foil so they don't burn. 
10. Roast until medium rare, 20 to 25 minutes (125 internal temperature). 
11. If you want it crispier, broil for 2-4 minutes. 
12. Let racks rest for 5 minutes before carving. 

Happy Sunday everyone! Sundays are the perfect day for inspiration. This might be a little more cynical than your usual Sunday inspiration, but it's good nonetheless.

Here's to starting the week stronger, happier and less cynical. It's the week before Easter! Try not to eat every Reeses' bunny you can find, it will be a challenge for all of us, I promise!

Happy (day after) Easter everyone! I hope it was a wonderful day spent celebrating the real meaning of Easter, enjoying family, and maybe decorating some Easter eggs :) I didn't get to spend Easter with my actual family, but I got to spend it with Adams, who, in the goodness of their hearts took me in for the day, and it was a great day. And, in less than two weeks I get to be back with mine, celebrating Tom & Camila and finals being done! But, for the next two weeks it's all about Property, Civ Pro, Torts, Contracts and Constitutional Law. Here we go. Good luck to everyone who's in the midst of finals. We'll get through it, we always do.