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An Ode To Generation X


With all the hype focused on the millennials, I felt an obvious urge to celebrate a generation of people who have paved the way for positive global growth and awareness, who have given back on so many levels, and are still quietly kicking some real ass…

Growing up:

Skateboards were used as toboggans to zoom down neighborhood hills.

Legos needed no instruction books as our imagination was our guide.


Kick the can and kick ball games could fill evening dusts.

Wrist devices weren’t needed to measure our heart rate as our heavy breath and sweaty brows were a measurable gage.

Atari, featuring, Mario Brothers, Pac Man, and Archanoid could only be starting stimulators as the outdoors was calling us to play.

We created clubs and societies, our’s being, The Falangies, where we would meet on a giant boulder in a deserted col-du-sac and pretend to be the Goonies.

We made mix tapes to express our deep crushes and affection.


And air guitar was a real activity because MTV actually featured cutting edge music videos.

1980 MTV Logo

We grew up and put in our time– as nothing trumps experience!

We realize the art of a hand written letter is a powerful gesture.

We rocked our fashion with fervor and it is constantly being reinvented.

We gapped the bridge between the baby groomers who treat technology like it has feelings and the Millennials where it is their life line.

We understand the strength of hand shakes and eye contact, as a source of trust and connection, not a burden.

We ignited momentum in gay equality, advancing transgender to become a house hold conversation.

We unconsciously spread racial diversity by sporting the original “United Colors” Benetton jersey.


Our movies were classically refreshingly and under 100 minutes.

We were shaped by an innocent era; Adapted and now thrive in a more complicated future.

We are authentically diverse, spiritually aware and forever a generation I am proud to call my own…

Generation X








Satisfy your senses,
Amanda (follow me on Twitter!)

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UPPAbaby and Away


Since I was a child, Sunday was a fun day…

We would leave in the morning and do something cultural, depending on the season; classes at the Boston Science Museum, visits to Plimouth Plantation or clamming on Nantasket beach.  Then, the day would be wrapped up with a tasty dinner.
The Bourne Explorer
Sure enough right before departure, I would stumble to the bottom of the stairs with bags filled with extra clothing, coloring books, note pads, a box of Legos, my matte (blanket), natural fruit roll ups, and occasionally my butterfly holder…
I think my parents gave up the fight and just accepted that this was me…
Flash forward to the past decade, I have become a true “bag lady” hauling an oversized satchel full of my gym clothes, my notepads and usually several bags of ingredients from various specialty food markets (I food shop like an old Italian Nonna) around the city.
Model baby
And then I had a baby and the best thing happened– I bought a stroller and it has changed my life. I can leave for hours and be totally prepared for any situation, weather condition or mood change, beaming me into a few extra hours out and about.
I can bring an extra jacket, tuck in an oversized umbrella, even have optionality starting the day off with a rimmed hat and end throwing on a beanie for warmth…I have mastered the art of packing Sunny’s diaper bag (whatever you think you need–double it).
Now my fresh flowers and groceries conveniently fit under the seat and I never have to shlep anything on my shoulders.
It is like my magic carpet for my daily adventures. The stroller allows me to create my itinerary with no restrictions. Anything is possible! I joke that I will always have a stroller with me even when I don’t have babies anymore ūüėČ ¬†UPPAbaby, thank you!

Satisfy your senses,
Amanda (follow me on Twitter!)

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The Constant Evolve

IMG_2265 ¬† Around the holiday season, I start to reflect upon my year. The decisions I have made, the results that evolved, the moments that butterflied into memories, and the decisions I once would refer to as mishaps or mistakes but– (I am no longer using those words)… As we roll into the dawn of 2016, it will nearly be my 5th year anniversary of the Bourne Explorer launch. It has been such a ride‚ÄĒso far. I have interviewed colorful characters and entrepreneurs whom I have met along my travels, developed, tested and photographed hundreds of original recipes, and shared travel journeys and tips in my own quirky prose. ingredients¬†berlyn4 IMG_0445But, what I love most about something that doesn‚Äôt have an expiration date‚ÄĒIs its constant ability to evolve. I have a bundle of fresh ideas that were jotted in notebooks and are ready to come to life. When a public diary has longevity it has the capability of growth and abundance and on the contrary times of silence and reflection. ¬† So thanks for being part of the journey thus far–because there is a lot more to come‚ĶIMG_3750
And for those who don’t know I became a mom to a beautiful baby girl this summer, Sunny Bea…

Satisfy your senses,
Amanda (follow me on Twitter!)

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Fava Beans, Peas, Raw Mushroom & Olive Salad

I developed this recipe back in the late spring, yes–when fava beans are actually in high season and was delayed on posting it. ¬† I am posting it now because so many of my recipes are about mixing and matching and using ingredients you have on hand to create your own version. With the produce season in high gear there is a bounty of ¬†beans and or other veggies that you can substitute them with.

It is a simple salad with bright and earthy flavors to keep your Indian summer full of fresh tastes while simultaneously welcoming in the fall season.


1 pound of mixed wild mushrooms (I used baby bella and oyster mushrooms), sliced

1 pound of fava beans, shelled

3/4 pound of snap peas, shelled

4-6 anchovies, chopped

4 cloves of garlic, sliced

1/4 cup of Castelvetrano olives (or any large green olive)

Juice of one lemon

Shavings of Parmesan cheese, for garnish

Olive oil


  1. Heat olive oil in a medium skillet, add fava beans and peas and sautee. Add anchovies until they cook down (approximately 2-3 minutes). Add a few teaspoons of water to steam and cover.
  2. Remove lid and cook until peas are tender. Season with lemon juice and salt & pepper to taste and take off heat.
  3. Add mushrooms; toss lightly. Top with sliced olives and shavings of Parmesan cheese.



Satisfy your senses,
Amanda (follow me on Twitter!)

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Lobster Lettuce Wrap w/ Lime Vinaigrette

A blog post about lobster feels very appropriate as I am spending some time in Cape Cod, visiting family and tending to baby duties. I love lobster, and have for as long as I can remember.

My parents always, around this time of the year, repeat this story: we took a day trip to Martha’s Vineyard and ended our visit at a local seafood joint. They ordered me the special, two twin lobsters. Mind you, I was of the age of six. The waitress responded by saying, “I think that will be a bit too much for her.” And my father replied, “Believe me. She is an eater.” And sure enough, over the span of 2 hours and a sea of napkins and wet wipes, I ate the entire carcasses of those two crustaceans. Decades later I am still flexing my barbaric skills of dissecting shells and fishing through roe until there is nothing edible left on the plate.

Of course I won’t turn down a fresh lobster roll, and the idea of lobster meat nuzzled in noodles and a creamy cheese sauce isn’t sometime I would pass up either. But for the summertime, a lettuce wrap filled with a light lobster salad is just right for a breezy afternoon or a casual get together.

Photo Jun 24, 3 19 32 PM


Two 1.25 lb lobsters

6 leaves of Boston Bibb lettuce

3 scallions, chopped


1 tablespoon mayonnaise

Zest of half a lime

1 teaspoon sherry vinegar

2 teaspoons of smoke paprika

1 teaspoon of coriander

Salt and pepper to taste


  1. Bring 6 quarts of salted water to a boil in a large pot. Add lobsters once boiling and cover. Cook for approximately 10 minutes, until shell is bright red/orange and you can smell a seafood, lobster smell.  Remove from water, drain and set aside to cool.
  2. Prepare the dressing: add all ingredients and whisk.
  3. When lobster is chilled, crack open shells and remove meat. Roughly chop into larger chunks and toss in dressing.
  4. Assemble the wraps: divide lobster mixture evenly and add to wraps. Top with any additional scallions and any remaining dressing.


Satisfy your senses,
Amanda (follow me on Twitter!)

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