Saturday, September 26
Thanks for the support!
Monday, July 25
Friday, June 3
A year or so ago minimalism started to get really popular. The New York Times wrote an article on an experiment that called for people to only wear the same six articles of clothing for a month. This movement is called Six items or less and it is still active. There were exceptions of course, including undergarments, swim wear, workout clothing, work uniforms, outerwear, shoes and accessories. But the findings were still salient. People didn't realize that they were wearing the same clothes day after day, and the time freed up from picking out an outfit allowed for higher endeavours. The "100 Thing Challenge" also became a popular way to build up to (or maybe pare down toward) a minimalist lifestyle, by keeping only the 100 most necessary items. In this day and age, everything is being pared down, from personal spending habits to the portions on our plates, and there is no reason why this shouldn't be extended to the testaments to consumerism that take up your valuable space.
Perhaps your unneeded items can find a new home. I find a lot of satisfaction in donating unused clothes. Clearing out your pantry of non perishables can lead to some needy people benefiting from the can of tuna you'll never open. Or if you're a capitalist, sell your goods on Craigslist. I've personally had a lot of success and it's only 10 minutes of your time to make a posting.
Start by tackling your clutter in a hands-off manner, that way you don't overwhelm yourself. Perhaps clearing your space of the clutter can help clear your mind as well, that way it can be used for higher pursuits. More on that in my next post.
If you are interested in reading more on minimalism, the blog Zen Habits is a great resource and provides a great list of further reading.
Wednesday, June 1
I was recently invited to be a part of the "Local Voices" section of the Georgetown, DC Patch, part of a network of blogs that follow local news and events. I find it a bit ironic that I am part of the "Local Voices" at a time when I am searching for my voice beyond Georgetown. As an unemployed, recent graduate, the transition is and will be bumpy. However, this opportunity is a way to reach out to other young adults in transition and show them that it is navigable and a part of growing up.
See Georgetown.patch.com for my posts as a contributing blogger! Add the RSS feed to your Google Reader, make it your homepage, do whatever you need to do...
Saturday, May 14
This post marks a recommitment to post-graduation blogging plans and a rethinking of my blogging process and theme.
Friday, January 7
My initial inspiration was carbonara pasta, which I deconstructed a bit. I had red leaf lettuce that I wanted to use up so I cut that in a chiffonade and used in place of the peas that I always include in my carbonara. I diced up the prosciutto and cooked that until crispy, using the rendered fat, and a bit of olive oil, to cook the onion and garlic. I added the prosciutto and pasta to the onions and garlic. While I poached the egg I added the lettuce so it would wilt slightly from the residual heat. I topped the pasta with the poached egg and Parmesan shavings.
The runny yolk coated the pasta very nicely and tasted great with the sweetness of the onions and garlic ad saltiness of the prosciutto. I thought it was reminiscent of a carbonara, sans the butter (which I was going for).
Penne with Red Leaf Lettuce, Red Onion, Prosciutto, Poached Egg and Parmesan Shavings
Wednesday, January 5
1 C frozen blueberries
1 C almond milk
1 t almond extract
1 T brown rice protein powder (vegan and gluten free)
1 T green food powder (I use Amazing Grass Green Powder, which you can get on Amazon)
In order to get a smoother product, incorporate the two powders into the almond milk. Add the extract and blueberries. Blend until smooth. (If you require a sweeter product, add a bit of stevia to taste, but I prefer not to.)
Monday, January 3
• Making an omelet
• Roasting a chicken
• The correct way to grill and rest a steak
• Cooking vegetables to desired doneness
• Making a vinaigrette
• Shop for fresh produce
• Buying a fish, cleaning it, and making it
• Roasting meat
• Roasting and mashing potatoes
• Braising meats and vegetables
• What to do with bones (a.k.a. How to make stock)
I, surprisingly, have enjoyed my time at home. I've relaxed, slept late, tried to overhaul some of the horrible eating that occurs at my parents' home (fries and chicken wings for breakfast, chips for breakfast and waffles for lunch and dinner -- some of the more incriminating occurrences). Now I think it's time to get back on that blogging tip.
I am heading into this last semester with no meal plan and a goal to overhaul my grocery budget. And so there is lots to look forward to for this new year. I've got more recipes in development, shortcuts for cooking, tips for shopping and menu planning, and more.
On that note, let's hope for more willpower this year and happy new year,!
Sunday, November 28
15-Minute Shrimp and Bean Stew
2 tbsps olive oil
3 cloves garlic, sliced very thin
1 cup diced tomatoes
2 cups water
1/2 tsp red pepper flakes
1 tsp dried thyme, or 3-4 sprigs of fresh
1 C chickpeas
1 C white cannellini beans
1 pound raw shrimp, peeled and deveined (optional: cut shrimp in half)
1 lemon, juiced (~1 T)
salt and fresh ground black pepper to taste
Stir in the shrimp, and simmer for 3-4 minutes, until the shrimp are cooked. Turn off the heat, add the lemon juice, and season with salt and pepper. Serve hot in bowls with bread.
The shrimp could easily be substituted with langoustines, fish, scallops, or chicken.