I can’t believe it’s August! It was actually my birthday a few days ago, and I turned the big three zero! It’s so weird to think that I’m 30 now, and I feel like I’m definitely one of those people where the idea of 30 being the new 20 is pretty relevant. I’m just now getting into that part in my life where I’m beginning to realize what I really want to do with my life, and what my real passions are. You can bet that passion includes food, but I’m also inspired by ideas of creating community. Even when I was younger, I always sought ways to bring people together. I’m currently working on brainstorming for a project to bring vegan bloggers, business owners and entrepreneurs in my area together. I was so influenced by what I experienced at Vida Vegan Con in terms of how close it brought those in the broader vegan community together to learn from one another and network, and I hope to create some of that here in Dallas to help the vegan community here become stronger and grow even bigger. On top of that, I’m also working on starting a vintage shop online, because fashion is a giant passion of mine, too. Whew! It’s a little overwhelming to look at everything I’m hoping to accomplish…but you know what they say; if your dreams don’t scare you a little, they aren’t big enough! I have such big plans for this blog, too! While I don’t currently post super often, I am working behind the scenes to create something much better here in the near future.
But let’s get to these enchiladas. I know what you came here for….