So the vacuum saga has come to an end. If you were wondering which vacuum we ended up choosing, we ultimately chose the Dyson over the Shark. There were two main things that helped me make that decision (on top of all your wonderful suggestions – thank you! I know I can always count on you guys!): the weight and the auto-height feature. When I clean, I really just want to get the job done so I don’t want to mess with carpet to hardwood settings and with the Shark, you’d have to bend down all the way to the base and switch it. With the Dyson, it’s automatic with the vacuum head. I also have a bad right wrist and can’t bear a lot of weight on it so I didn’t want to have to lug the Shark up and down our house. The Dyson was just way lighter and easier to carry. I’ve kept the receipt and the box so if the Dyson craps out, I will be going back to Costco and swapping it out for the Shark OR hopping on that phone and putting my Dyson warranty to use! Thanks for following along in this journey ;) haha how very adult-ish!
When Jason and I went to Turks & Caicos for our honeymoon last year, we had the most amazing ceviche (conch ceviche to be more accurate) I’ve ever had. I have always been afraid to make ceviche at home ’cause I’m like ‘omg what if I don’t do it right and we’re eating raw seafood and we get really sick?’ Well, one weekend I was really craving ceviche. It was hot and I didn’t really want to do anything over a stove so I thought ceviche would be so delicious with some crusty bread and wine. This took no time to make and the flavors were so FRESH and refreshing. I felt like I was back in the Turks and Caicos ;)
- 1 pound fresh salmon filets, cubed into 1-inch squares
- 1 shallot, diced
- 1 avocado, cubed
- Juice of 1 lime
- Salt and pepper, to taste
- Chopped parsley, for topping, optional
- In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.
- Place in refrigerator for 3-4 hours.
- Serve with crusty bread and serve chilled.