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Livin La Vida Livi
Hello friends! My name is Olivia, I am 20 years old and live in Miami FL, except when I am going to college in Boston. This blog is filled with the adventures I have every day.

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Today I was under anesthesia for the first time and I had a dream that Taiwo and I bought a house in the tropics and we were standing on a giant lawn that was our backyard overlooking the ocean and there was a toucan perched next to us and the ocean breeze was blowing us and it was just awesome. 

So obviously they were great drugs. 0 notesReblog
Sometimes I like taking selfies too. 10 notesReblog

Took the GMAT, got a good score, survived, the end.

Good riddance, let summer begin!

1 week ago  -  1 note
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This test prep is really taking it out of me. I feel like everyday it’s an anchor that’s pulling me down, preventing me from venturing too far from my review book/practice tests. I cannot wait until the 14th. It has caused me to doubt my confidence, perpetration, and intelligence.

All I’m asking for is the opportunity to get an MBA. Why do I need to know coordinate geometry and complicated math word problems about how many red marbles are left in a bag?

3 weeks ago  -  0 notes

3 weeks ago  -  1 note   -   Reblog

3 weeks ago  -  55,234 notes   -   Reblog

3 weeks ago  -  24 notes   -   Reblog
Dinner is served!
Ingredients1 lemon, finely zested2 lemons, juiced1/2 cup dry white wine1 shallot, thinly slicedSplash heavy cream1 stick unsalted butter, cut into cubes, at room temperatureSalt and freshly ground black pepper4 (8-ounce) tilapia fillets3 tablespoons olive oil1/2 pound orzo, cooked al dente1/4 cup chopped fresh flat-leaf parsley leaves1/4 cup drained capers
DirectionsCombine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.Heat the grill to high.Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-tilapia-with-lemon-butter-capers-and-orzo-recipe.html?oc=linkback 0 notesReblog

No one even knows how hard life was
I don’t even think about it now because
I’ve finally found you
Oh, sing it to me
Now my life is sweet like cinnamon

(Source: Spotify)

3 weeks ago  -  0 notes