I’m Val. If you read Danielle’s post last Friday, you know that I’ll be adding content here every Wednesday.
I wish I could narrow down what you could expect from me here, but I am kind of a spaz, and all over the place, so that is a realistic frame of what you’ll see from me; a little bit of everything.
Food, kid activities, home décor, treasure hunting (aka flea market and thrift store finds), my crazy plant lady stories, drink recipes (I don’t mean to brag, but I’m an amazing bartender, and an even more amazing taste tester), hair, maybe I’ll share some fashion, and who knows what else?!
Whatever I’m feeling at the moment, is what I’ll be sharing.
Warning, I’m inappropriate at times (ehh most of the time) with my humor, so I’ll just apologize in advance for that. I’m gonna try to class up my act here a smidge, but when shit goes sideways, remember: I warned you. Also, I am no expert in any of the above mentioned categories, so go easy on the comments when I do something “wrong”…I’m just figuring out shit as I go, so keep your sense of humor with me here, K?
So I feel like I have to share about myself since most of you don’t know who I am. And rightfully so, I’m nobody. I’m pretty private actually, and tend to ask the questions, without sharing on my end. So here goes….
Name: Val Plunk (full name Valerie but I feel like I’m in trouble when I hear that, because my mom is literally the only person who still calls me that)
Age: 33 (If you thought I was younger, I love and thank you, and we can be on our fast track journey to becoming bff’s)
Married: Yep! To Ryan, who I will always refer to as Big Ryno, it’s been my nickname for him since highschool.
He is annoyingly perfect, and everyone loves him. It works out well for me though, because he helps balance out my awkward and shy personality when I’m forced to be social in crowds. We’ve been married for 9 years and making out since I was 16. TMI? Sorry.
Kids: 2 little nuggets. The oldest is a girl named Sawyer who is 7, and my youngest son Lennox just turned 4. I haven’t decided if I will share their cute little faces on here or not. But you’ll see the back of them at least from a distance, and get to see fun activities I do with them.
It’s hard being a working mom, so I try to do creative things with them when I can. I also like to take pictures of said things so I can show them later “Seeeee, I was fun three weeks ago, what are you complaining about?!”
Job: Lead Stylist and NBR Trainer at DKW Styling Salon. It’s been a wild ride to say the least! I went to cosmetology school straight out of highschool and have been working ever since. (14 years in the bizzzz, damn I’m sounding old).
I joined DKW Styling almost 2 years ago. Danielle is an inspiration to so many women in our industry and I am forever grateful she took a chance on this stranger from IG, and let me join her salon.
We make a pretty great team, if I do say so myself. We laugh a ton, are both crazy artisitic, but have a drive in us that Gets. Shit. Done. Couldn’t be more proud or honored to work alongside her everyday.
Life Passion: Totally kidding. OH MY GOD, are you still here reading?! I’m so bored of myself, I can’t believe you haven’t checked out already. You’re free to go!
My goal in this, is to share bits of my real life, and hope you’ll share yours too. We can laugh at me (I’m totally OK with being the butt of the joke), vent about the crazies in our family, and swap life coping mechanisms (ie drink recipes!) So please, introduce yourself, leave comments, suggest ideas of what you’d like to see, and just interact. I don’t do well with a one way broadcast…don’t leave me hanging here, guys!
Oh and PS I didn’t want to show up here on my first post with nothing to share, so HERE is a quick, delish appetizer. Bring it to your football party you’re going to on Sunday. I feel like it’s a crowd pleaser. And I’m pretty sure it’s healthy…
- 16 ounces sour cream (See how healthy this is starting off? You’re welcome.)
- 8 ounces cream cheese, room temperature
- 2 cups sharp cheddar cheese, shredded (you guys, our bikini bodies just got better!)
- 1/2 cup ham, chopped
- 1/4 cup green onion, chopped
- Few dashes of hot sauce
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon black pepper
- 1, 16 ounce loaf of French bread (oh thank god, carbs, I was afraid I was going to be eating air)
These are exact measurements that the recipes calls for. I personally eyeball everything because I hate measuring, and quite frankly, I don’t like to be told what to do. Let me live my life, wild and free. The point is, you can’t jack this dip up, so don’t stress about “dash” and “teaspoon”
WHAT TO DO:
Preheat oven to 350
Cut about a 1” thick oval in the top of your French loaf, leave out about a 2” perimeter (that’s your lid, set him aside for now)
Remove the rest of the soft bread on the inside. Keep in mind that you’ll be using that bread for dipping later, so make it decent sized chunks. No one wants to hand dip tiny crumbs into hot dip, fresh outta the oven.
Mix the rest of the ingredients together, until it is smooth and creamy.
Put the mixture into your hollowed out bread bowl
Remember that lid from earlier? You can put him on the top now.
Wrap the whole loaf in foil, and bake for an hour.
Take out, unwrap, and enjoy that sinful dip.
Also, you *might* wanna keep an eye on your cholesterol intake for the remainder of the week after eating this. Just saying…
Remember how I said I was a spaz earlier? Well, once I started making this dip, I got distracted by a craving for a semi lighter snack, so I whipped this guy up with ingredients I already had in our house.
So I’ll share this too.
Its just ricotta cheese, peaches, tomatoes, fresh basil, and balsamic glaze, ontop of a toasted french baguette, or bagel chips. Or anything really, I won’t put limitations on you like that. Just pick your fav carb and top it with the above ingredients.
So easy, and SO delish!