Inside #HGQ02

August 28, 2014

I’m so overwhelmed with the response from #HGQ02.

Overwhelmed in a good way, that is.  Though I’m already stressing on making #HGQ03 even better.

The theme for this box, as previously mentioned, was “first class luxuries in economy travel.”  What I particularly love about this box is that every item can be used in your day-to-day life – not just for those awful, long flights.

And who better to show you than Mr. On The Go himself?  My husband is a management consultant who travels EVERY week.  Without fail.

He’s been a huge support and inspiration for the travel and packing content in this space, and I couldn’t think of a better person to interview on how he uses #HGQ02.  Take it away, hubs!

I thought that the contents of #HGQ02 would be great for me to organize and store my necessities while on the go.  

The eyemask caught my eye first, as I have trouble sleeping even with the smallest amount of ambient light.  Not all hotels manage to create absolute darkness in the rooms, which affects my sleep.  Other eyemasks I’ve used tend to apply too much pressure on my face and make it hard to breathe.  The Perpetual Shade eyemask is the only eyemask that’s been comfortable and guaranteed a great night’s sleep, no matter where I am.  

When I saw the FLIGHT001 bag, I immediately thought that it would be perfect for my chargers, which perpetually get tangled and lost inside my bag.  Rather than write on the bag itself, I employed my wife’s superior penmanship skills to customize my bag with the essential chargers I always need to pack.  Thanks honey!

I’ve been a Nourish Snacks fan for some time.  And while I enjoy Mr. Pop-u-lar, Cocoa Loco is definitely my favorite.  I commit to a clean diet even while traveling (easier said than done), and these snacks definitely help keep me satisfied without sacrificing taste.  

In all honesty, I don’t use the Baggu bag that frequently.  However, I’m glad to have it when I need to carry something and don’t have room in my suitcase or briefcase.

Thanks for sharing your thoughts, honey!

Did you order #HGQ02?  What did you love, and what didn’t you love so much?  Your feedback means everything, and I’m so appreciative of your support and help!


This Week

August 27, 2014


That’s what keeping me going, you guys.

Nothing exciting happening this week – just working my not-so-little tush away.  I’m looking forward to a relaxing weekend celebrating my big brother’s birthday and new gig, a chill game night with Victoria and the husbands, and continuing to chip away at the Outlander series.

  • It’s US Open time!  Why are so few Americans advancing in Grand Slam tournaments?  This article offers several explanations.
  • Honest company logos.  So, so true.  So funny.
  • Think life in outer space is just a myth.  THINK AGAIN.  #ifinglovescience
  • Did you know hospital room design has a tangible impact on patient outcomes?  In the same vein, I love this room that Ashlina designed for a young cancer patient in Houston.
  • The man behind Mo’Ne Davis and so many inner-city Philadelphia youth athletes.  To call his work inspiring is a gross understatement.
  • On being selfless.  Something I admittedly struggle with regularly.

Have a wonderful LONG weekend!


Recipe – Pav Bhaji

August 26, 2014

I don’t even want to know how long it’s been since I posted a recipe.

Months, definitely.

Years?  Maybe.

This one is worth the wait.

Dubbed Indian Sloppy Joes when I was a kid, pav bhaji is at the top of my “must eat” list every time I go to India.  The best ones can’t be found inside any hotel or restaurant.  They’re found on the street carts of Mumbai, with patrons lopping up the spiced potato and vegetable mixture with crispy, buttered bread and their fingers.

Pav bhaji isn’t just a food.  It’s an experience.

An experience my parents love to deny me, with the fear that street food would make me sick.  The ones in restaurants and hotels are perfectly fine, but never as good as the ones by street vendors.

I would know.  I sneaked a taste from my cousin’s order, and the blend of textures, spices, and loads of ghee still dance on my tastebuds.

While it’s no Mumbai, this recipe will replicate the experience at home – and without the dust or wayward cows.

Pav Bhaji, serves 8
adapted from Veg Recipes of India

- 2 medium sized potatoes
- 1 cup chopped cauliflower
- 1 cup chopped carrots
- 1 large onion, finely chopped
- 2-3 large tomatoes, finely chopped
- 1 green bell pepper
- 2-3 jalapeños (keep seeds if you want it spicy)
- 2-3 teaspoons of ginger-garlic paste (blend 4 garlic cloves and a 2-inch piece of ginger)
- 4-5 tablespoons of garam masala powder
- 1-3 teaspoons of cayenne (based on taste)
- 1 teaspoon of turmeric powder
- 1-2 teaspoons of cumin
- Juice of 1 lemon
- salt and pepper, to taste
- butter (the best quality you can find)
- 1 package of white hamburger buns

1.  Boil the potatoes, cauliflower, and carrots over the stovetop in a Dutch oven or large pot.  Once tender, reserve 1 cup of cooking water and drain.
2.  Pour the cooking water and 2 tablespoons of butter, and lightly mash the vegetables – they should be in small chunks, not pureed.
3.  In a pan, melt two tablespoons of butter over medium heat.  Add the chopped onions and fry until they’re browned.
4.  Add the ginger-garlic paste, and fry until the raw smell disappears.
5.  Add the jalapeños and fry for a minute.
6.  Add the tomatoes and fry until they become soft and chewy.
7.  Add the rest of the spices and cook well.
8.  Remove the pan from heat and add the spice and vegetable mixture to the mashed vegetables.
9.  Add some water, if needed (I added 1/2 cup) and combine well.  Let the mixture simmer for 7-8 minutes.  Add additional water is needed.
10.  Mash the mixture (I used an immersion blender) to achieve a slightly smooth consistency (an optional step, but I like mine to be at the consistency of chili or a stew).
11.  Add the bell peppers and cook until they have just a slight crunch.
12.  While the vegetable mixture is simmering, gratuitously butter the cut side of the hamburger buns and bake in the oven at 350 degrees Fahrenheit, 5-7 minutes on each side.  Both sides should be a golden brown with a slight crunch as you bite into it.
13.  Garnish the mixture with lemon juice and cilantro, and serve.  And enjoy!