We moved into the new house on Wednesday of last week and since then it's been a frenzy of boxes and carloads of random things that were in a closet of our apartment and so many recipes for this cookbook I'm so close to finishing. 

Usually when we move it's the only thing on my plate, and I tend to be super sentimental and need time to process change. But this time we moved in and kept hurtling forward, so every now and again, in a quiet afternoon moment I'll find myself feeling sad that I'm not sitting in our South End apartment with the big bathroom and the grey granite countertops and the super bright bedroom with a citrus-green wall. I'll be sitting at the kitchen table in a sunny room full of light that I dreamed of for months and wish, not to be back at the apartment, but for something.

I keep forgetting how long it takes for a place to feel like home, and even though I love the house and the yard and the big open kitchen I suddenly feel nostalgic when Rob walks through the door after work and Ender isn't quite sure where to greet him. This is our first move from one place to another in the same city, and I almost feel like I'm channeling some of those new state vibes, even though we've been in Charlotte for almost two years and only moved ten minutes down the street. We had such a routine in the apartment, and now we're in the house but only slightly unpacked, so it feels like a great many different things, and none of them are really home yet.

Also, I'm tired.

I have written 118 pages in three weeks and I can almost see the light at the end of the tunnel. What an opportunity though, to write a book--as soon as I catch my breath I'll take the time to properly acknowledge the fact that one of my most passionate dreams came true.

Until then, some thoughts from a woman up to her elbows in Brussels sprouts and boxes, for you on a Tuesday. 

I'll occasionally bust out a few bright pieces for spring and summer but for the most part, I stick to black, white, grey, and tan all year round. This tank top is one of those really awesome basic pieces but it's my mom's--she left it at our apartment a few visits back and I guess I have to give it back to her this weekend since it's Mother's Day and everything.

Everything piece of this outfit is at least one year old, with the exception of this hat, which was a great purchase at just $13--I've already worn it 3-4 times already. It's the perfect spring hat because it's not too hot and I think it looks pretty cute on. It also matches everything in my wardrobe because you know; black, white, grey, and tan.

Hat: Merona at Target | Skirt & Tank: J.Crew and 25% off with code GET SHOPPING 

Sandals: Steve Madden | Clutch: Lauren Merkin | Glasses: Tory Burch

What's your go-to spring outfit? Have you found a perfect hat lately? I'm always looking for a new one so let me know!

Photos by Andi Perullo for Freckled Italian.

This post is sponsored by ConAgra Foods.

I have been cooking so much lately and I've had a lot of fun coming up with recipes for things I'd normally buy pre-made, like this salsa. It takes no time at all, and you can customize it however you like (for me that means lots of lime and cilantro).

Ingredients:

• 2 10-ounce cans of ROTEL Diced Tomatoes (I used one Chunky and one Hot, and the salsa ended up super spicy, which I love--but you can mix and match however you'd like)
• 1/2 of a white onion, diced 
• 1 clove of garlic, diced finely
• The juice of 1/2 a lime
• 1 generous handful of chopped cilantro, plus more for garnish

Instructions:

1. Combine all ingredients in a large bowl. Stir well.
2. If possible, refrigerate for at least 30 minutes before serving.

All throughout the month of May, ConAgra Foods (the brand behind names like Egg Beaters, Hunt's, PAM, ROTEL, Reddi-wip, and Simply Ground Peter Pan Peanut Butter) is putting on the #GreatAmericanCookIn challenge, which aims to sharpen cooking skills, meal planning, and creativity in the kitchen.

I was asked to share some tips, ideas, and a recipe to help participants successfully cook-in for a week this month, and I kept going back to canned tomatoes. I keep them in my pantry at all times because they are just so versatile. You can make your own salsa with them, which is always great because you can have that with chips as a snack or you can scoop it on top of scrambled eggs or chicken to spice up an otherwise boring meal. Here are a few other ideas:

• Sauté with some garlic and onion to create a really easy and healthy pasta sauce.
• Throw them in a Dutch oven with ground beef, onions, carrots, and celery for a great stew.
• Make tomato soup by cooking them in a pot with spices before blending.
• Baked eggs are super easy and one of my favorite breakfasts--they are absolutely delicious cooked with tomatoes.

Find more tools for success at Forkful.com, including a guide to planning meals ahead of time, grocery shopping tips, recipes, and more. Don’t forget to pledge to participate in this one-week challenge by using hashtag #GreatAmericanCookIn on Twitter or Instagram! 

Visit Forkful.com for your guide to the #GreatAmericanCookIn, including tips, tricks, and delicious new recipes.