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Running the Slant

a new route for everyday life

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  • Green grass and Birks

    The Slant

    On practicing being who you already are

    July 24, 2019

    Preface: Between a few extra busy work weeks and planning for vacation to Green Bay next week, I felt like I didn’t have anything substantial to share today. But I’m on a 4-week streak of

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  • Green grass and blue skies

    The Slant

    A little bit of backstory, a little bit of apology

    July 3, 2019July 3, 2019

    When I was a kid, I had white-hot, over-the-top passion for The Lion King trading cards from McDonald’s (this one was my favorite). And stickers—especially the fuzzy kind—collected in a keepsake book. And Pringles (plain).

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  • The Slant

    Chutes and Ladders

    October 30, 2018

    A few days ago, I had this thought that life is kind of like standing in the middle of a ring of knife throwers at the circus. And I legitimately started writing about that, except

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  • Instagram

    It’s the most wonderful time of the year! 🙂 It’s the most wonderful time of the year! 🙂
    Savoring every last bit of fall color 🧡 Savoring every last bit of fall color 🧡
    A thrill of hope The weary world rejoices !!!!!!! A thrill of hope
The weary world rejoices

!!!!!!!!!!!!!!!!!!!!!!
    Twenty years ago we sat in our high school cafeter Twenty years ago we sat in our high school cafeteria eating microwaved chocolate chip cookies on Friday afternoons. Now we eat chocolate chip pancakes with a big kid and a toddler while Kevin secretly puts a new battery in my car, because 20 years of friendship. There really is no substitute for old friends, and I feel extra grateful for that (and the Webers!) today 🧡
    Fall feels like the sanity-saver we all need right Fall feels like the sanity-saver we all need right about now.
    I’ve been in a bit of a cooking funk lately. Lat I’ve been in a bit of a cooking funk lately. Lately being... awhile. But this tiny squash (that looks like it came from a craft store but actually came from @radishandrye) might have finally broken the spell. Special thanks goes to the recipe for Mushroom Stuffed Squash Salads in the fall issue of @magnolia magazine—and to takeout, boxed mac and cheese, and a thousand bean and cheese quesadillas for filling in while I’ve been MIA. Bring on all the fall food.

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