We Are Modern Nature
Swipe for “About Me” and the MONAT quiz.
Follow the link at the bottom for more information about Modern Nature.
Welcome to my first ever blogging site! I am super excited to begin taking my passions and interests more seriously; professionalism is everything for any career pathway. If you are curious about me as an individual, the products that made me feel confident enough to become a business woman, or even just browsing for some conversation or thought worthy topics, then this is the right place for you.
My name is Vanity McIntier, I am 19 years old until 8/31/21. I recently gained an independently ran business through MONAT, which stands for Modern Nature. We are cruelty free, leaping bunny certified, vegan, hemp derived luxury product pushers— in other words, we are your environment friendly face wash and shampoo plugs! What better way to take care of your skin/hair and the world than Modern Nature? Take the quiz by clicking the link at the bottom to find out what skin/hair type and regime fits your wants and needs.
To finish summing up my personal life, I am a full-time student at Pitt State, my favorite pastimes are reading, writing, running, riding horseback, and listening to music. Personal development is my game and I’m here to ensure that you can play with me…
Introducing my partner in crime since 4/11/19, she is a lab/pit/husky mix. She is my ESA, her name is Corona La Virus. (That was a joke, her name is only Corona. But after the virus became a thing, I started calling her that in times of “punishment.”) Her and I are the best of friends. We’re something like the Fox and the Hound, I’m the fox and she’s the hound.
New Dish (Edition #1)
Broccoli and cheese pasta with sour cream and chive baked potatoes inside oven toasted French bread, Caesar chicken side salad, plus tomato and basil wheat thin dividers.
Cheesy Broccoli Pasta
I recently discovered I truly enjoy cooking and I especially love learning new dishes! The thought of cooking something new used to discourage me because I thought I had to be taught by someone in order to make meals outside of my comfort zone, and my simple dishes just weren’t satisfying enough; I felt lame.
Now, however, I rejoice: I am self taught and I couldn’t be more thrilled to say it.
1 head broccoli
Pasta shells 13 oz
Butter- melt low heat
Onion- sauté til soft
Cheese 1c, Gouda, mozzarella 3/4c
2 garlic cloves
1 L milk
—Directions Order (See link for more details):
Salt and pepper
1 tbs nutmeg
•Add cheese again but on top
•Bake 360 degrees Fahrenheit (Until golden)
I decided to make this pasta dish while scrolling through Facebook. I included the toasted French bread with the baked potatoes “on the fly,” because it seemed right.
I think there’s been a little exploring chef in me all along without realizing it, yet I stifled her for fear of failure/trying new things. Don’t let that be you, try something new!