Sunday Brunch Round-up | Sept 20-26th

This week’s feast for your senses.

READ

• As a Virginia Beach native, I’ve seen how climate change has impacted the coast. This hurricane season is the “second most active Atlantic hurricane season on record.” I read this article from National Geographic, 2018 was the ocean's hottest year. We'll feel it a long time, and we’re already seeing stronger storms just as it predicted. It’s a sobering read, like most of the climate change news, but the more we learn the better we can be mobilized to demand solutions that rise to the level of the problem.

• Netflix debuted a new documentary on a possible large-scale climate scale solution and I reviewed it earlier this week. Check out my “Kiss the Ground” Movie review and then slide over to Netflix to watch the documentary when you get a chance this week.

WATCH

• If you’re feeling anxious after reading the National Geographic article about our warming oceans, “Kiss the Ground” may be the bit of positive climate news that you need. I’m happy to begin to see more non-individual targeted solutions for offsetting greenhouse gases. I’d invite you to watch it through an optimistic, but discerning, lens.

LISTEN

• Although I’m not quite ready for cooler weather, I've been trying to mentally ease myself into autumn. I’m not sure how I stumbled into ‘jazzy themed Youtube’, but I’m happy to be here. If you’re looking for the perfect jazz background music during work or downtime this week, you have to listen to Ella Fitzgerald And Louis Armstrong - Ella And Louis - Full Album - Vintage Music Songs.

SMELL

• How do you feel about classic fall scents? I absolutely love all of the crisp apple and pumpkin scented everything during this season. I have an essential oil diffuser that I typically only use at night with lavender essential oil, but I’m trying to use it more often. Revive has a Pumpkin Spice Latte diffuser oil that I’m eyeing…

TASTE

• The fact that I’ve developed a taste for brussel sprouts cements the fact that I am truly an adult! Typically, I separate the leaves and then roast them with olive oil, salt, and garlic powder. Sometimes I make a garlic tahini dressing to drizzle over them and other times I like to shave Parmesan cheese over them and sprinkle some red pepper flakes. This past week I found a recipe for a completely different spin, vegan garlic buffalo brussel sprouts. I’m literally putting the ingredients on my grocery list so I can make them this week! Check out my IG stories to see how they turn out.

  in joy,