Happy Spring! Exciting news awaits as it is in the mid 60s here, today, in Northern Illinois.
A little over one week ago, I was hired for a retail position in Peoria, AZ. And within a week, I’ve hired a moving service, signed a lease, gotten a raise and gave a two-week notice. I will not dive into details about my job, but rest assured, I’m in great hands.
A one-way flight and a little packing is all that is left. The excitement is immense and the number of adventures to come are endless being less than 300 km from California or Mexico, just over 500 km from Las Vegas, less than 1,000 km from the Rocky Mountains and roughly 350 km from The Grand Canyon.
Being a sunshine addict, Arizona is perfect for myself to strive and thrive all year round. Strategically, my residence and workplace are at the center of a trail intersection.
Elote en Ⓥaso (Mexican-style Street Corn) GONE Vegan was simplistic. Corn Kernels seasoned with Hot Sauce, Sea Salt, Pepper and Garlic Powder were stirred in Ⓥ ‘cream’ and heated generously. A few pieces of Daiya were tossed in with Ⓥ Crumbles. Cilantro and Scallions were mixed in at the very end. After spooning corn in a glass, Ⓥ ‘sour cream’ topped the tasty corn with Chipotle Powder sprinkled on top. Lime and Radish garnished this Corn fiesta.