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Holidays, Sex, Love & Relationships

The Jessica Diaries: What I’ve Learned About Love Over The Years

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails. But where there are prophecies, they will cease; where there are tongues, they will be stilled; where there is knowledge, it will pass away.1 Corinthians 13:4-8 NIV

The way I view and experience love has changed so much over the years. It almost feels like the older I get, the more close I get to the actual meaning of love.

When it comes to romantic relationships, I’ve gotten it wrong so many times because I was focused more on the individual than the love that should have been being exchanged between us. In other relationships, such as those with my family, I didn’t realize the depths and showings of love that have been there all the time.

Some of these lessons were learned from my constantly evolving relationship with God and others were learned once I started to change myself. I’m sharing those lessons today on the blog.

Check them out below!

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Foodie, Holidays

Holiday Eats: Festive Parmesan Bites

It’s just about time for all the holiday parties to commence I think we’ve found a dish that your guests will love.

Christy Robbins at …from glitter to gumdrops shared this recipe almost four years ago and now we’re sharing it with you. Check out what you’ll need below.


8 oz of cream cheese, softened
1 c grated Parmesan cheese, divided
2 (8 oz) cans of crescent rolls
1 c chopped red pepper (you can substitute the fresh peppers for drained roasted red peppers, pepperoni, etc.)
1/4 c fresh parsley


1. Beat cream cheese and 3/4 of the Parmesan cheese.

2. Chop parsley and red pepper.

3. Roll out dough, break apart pairs of crescent triangles and press seams to make a rectangle. Place three T of cheese mix and sprinkle with peppers and parsley.

4. Fold and press edges together and then slice into 4 equal pieces. Sprinkle with the last 1/4 of Parmesan. (The original post suggested using the bottled version of Parmesan for the topping.)

5. Bake at 350 degrees for 13-15 minutes.

This recipe boasts a total of 32 servings! If you decide to try it, please let us know. Tweet us @jessicasimien or tag us on Instagram @jessicasimiendotcom.

Source: Christy Robbins