It seems like a daunting task, entertaining out-of-towners all weekend or week long! It's not like you don't like their company, it's a lot of pressure to make sure that they feel they made the most of their time!

I learned a trick from my BFF, Jazmin, PLAN! Breakdown the time they are spending there: Thursday, Friday, Saturday, Sunday.  Then break down the days into sections of the day: morning, afternoon, evening, late night.

Make sure to have breakfast spots, brunch spots, lunch, activities, dinner, drink spots, and late night!

All of this can be easy using different sources: 
Opentable, 
Thrillist (in that city), 
Social media (bloggers located there: see where they go and do, city specific accounts - DallasSocial, Chicago Bucketlist)
Food Network
Travel Channel
Yelp
Groupon (you may not purchase but it may get you thinking!)

It's all about the options. You want to avoid someone getting hangry, so hungover because you couldn't decide on a breakfast spot, irritated, or wasting a day because you are on the couch not making a decision. You know this has happened to you before!

This little task has helped me out tremendously! Not just for out of town guests but also when I go visit a city!

If you have any questions, please ping me!

See ya next Tuesday!

RAM

Twitter: @RandomAccessMeg 
Instagram: @RandomAccessMeghann 
SoundCloud: @RandomAccessMeghann​

One of my favsssss! Literally one of the easiest, delicious, and fanciest meals in my back pocket (haha)!

Prep Time - 10 minutes
Cook Time - 10 minutes
Servings 2

22 defrosted, peeled and deveined shrimp
4 medium zuchinis
1 tbsp olive oil
4 tbsp butter
4 cloves of garlic
1 tsp italian seasoning
Pinch of red pepper flakes
Juice from 1/2 fresh lemon
1/4 cp of chicken stock
Pinch of salt and pepper

1. Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne and set aside.

2. Heat the olive oil and 2 tbsp of butter on med-high heat in a large skillet.  Add the shrimp in one layer in the pan and sprinkle the salt and pepper. Cook for one minute without stirring to brown the shrimp.

3. Add the garlic, italian seasoning, and red pepper flakes and stir the shrimp for another minute or so until cooked.  Transfer to a plate or bowl to set aside.

4. In the same pan, stir the remaining juice around.  Then add the remaining butter, lemon juice, and stock.  Bring the sauce to a simmer for 2-3 minutes.

5. Add the zoodles.  The zoodles cook quick and you want to make sure not to overcook them. Simmer for 2-3 minutes, then add the shrimp back in for another minute.  

6. Serve immediately! You can add parsley and/or parmesan! ENJOY!

RAM
Twitter: @RandomAccessMeg 
Instagram: @RandomAccessMeghann 
SoundCloud: @RandomAccessMeghann​

There are so many travel apps and websites to choose from, which one is your fav? Mine? Hopper!  Check out my blog on the app - Hopper! Currently available on the iPhones and Androids!

If you have a fav travel app, please share! I love hearing about new tools that help me see the world!

See ya next Tuesday!

RAM 

Twitter: @RandomAccessMeg 
Instagram: @RandomAccessMeghann 
SoundCloud: @RandomAccessMeghann​