It's just a corner, but it's probably the most cozy and inviting part of my apartment. Sometimes, I have a hard time leaving in the morning because all I want to do is curl up in the chair and read a good book.
Reading Nook
It's just a corner, but it's probably the most cozy and inviting part of my apartment. Sometimes, I have a hard time leaving in the morning because all I want to do is curl up in the chair and read a good book.
Magic Wallet
One night at dinner, my friend Evan said to me "no way, you've got one of those magic wallets?" And I said back to him "a what? I have no idea what you're talking about."
Well, this is what he was talking about:
Little did I know! I just picked up a metro card holder (or I should say what I thought to be a metro card holder) at J.Crew one day.
I'm now obsessed with playing with it and showing it off.
Homemade Ice Cream
For Lent this year, I gave up baked goods. Oh the sacrifice! I'm five days into Lent and already want a cupcake! But alas, 35 more days to go ...
I'm not a big ice cream person so I didn't include it in my sacrifice. So when I came across a recipe for Banana Rum Raisin Ice Cream I thought "well, I could make this!" and so I did! Very easy, very delicious, and very satisfying in a time when having cheese for dessert is going to have to suffice!
Banana Rum Raisin Ice Cream
from Everyday Food
Makes 1 1/2 Quarts
3/4 cup dark rum
3/4 cup golden raisins
1/2 cup sugar
4 soft-ripe medium banana, coarsely chopped
1 can (14 oz) sweetened condensed milk
2 cups cold heavy cream
In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high heat, remove from heat, and let cool completely, 30 minutes.
In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5x9 loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).
The Brain That Changes Itself
It's an amazing book. Loaded with information (scientific but not boring) questions I've always had answered, and a wealth of knowledge that's helping me understand so much about everything that I've always taken for granted.
Since studying reflexology, I've become so invested in the body - how it works, what exactly does it do, and why it acts a certain way at times. I've really come to appreciate it for the instrument that it is - an instrument so remarkable that I can't do anything but shake my head in amazement of it.
This book is really meant for everyone though. From mothers who have children in the critical development and learning stages to anyone wanting to know why they are attracted to a certain type of person, this book will tell you everything + some.
I can't put it down and I hope you love it as much as I do.
And the results are in ...
... my first participation in a bake-off at work - and I lost! Boo! To add more salt to the wound, those two guys I mentioned a few blogs back (Spencer and Greg) beat me! Unbelievable!
Here are some pictures I took from the bake-off:
There were 9 desserts to try out and I tried all 9 (I mean, of course I had to to give an honest vote!). My top vote went to that wonderful cake in the forefront of the middle picture above - a rum cake. Mmmmm good! I could've had that entire cake in one sitting I think. It deserved to win and it did! The two runners up were Spencer and Greg, but I told them that we all had something in common: we're all losers! Ha! I kid, I kid ... maybe.
The dessert I made was Dulce de Leche Brownie Bites. I enjoyed them and wanted to share the recipe (although if you have a bake-off to participate in, I suggest finding the recipe for that delicious rum cake instead!).
Ducle de Leche Brownie Bites
from The Yummy Life
Here are some pictures I took from the bake-off:
There were 9 desserts to try out and I tried all 9 (I mean, of course I had to to give an honest vote!). My top vote went to that wonderful cake in the forefront of the middle picture above - a rum cake. Mmmmm good! I could've had that entire cake in one sitting I think. It deserved to win and it did! The two runners up were Spencer and Greg, but I told them that we all had something in common: we're all losers! Ha! I kid, I kid ... maybe.
The dessert I made was Dulce de Leche Brownie Bites. I enjoyed them and wanted to share the recipe (although if you have a bake-off to participate in, I suggest finding the recipe for that delicious rum cake instead!).
Ducle de Leche Brownie Bites
from The Yummy Life
- 1 cup bittersweet chocolate chips, divided; or bar chopped into chunks
- 1/3 cup fat-free milk
- 3/4 cup whole wheat pastry flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
- 1 cup Dulce de Leche
- 48 toasted pecan halves (optional)
- other optional toppings: chopped nuts, mini chocolate chips, M&Ms, colored sprinkles, chopped peanut butter cups, toffee bits
Directions
Preheat oven to 350 degrees. Add 48 paper liners to mini muffin tins; set aside. In small microwave-safe bowl, combine 1/2 cup chocolate chips/chunks with milk and microwave on high one minute, stirring after 30 seconds; set aside to cool a bit. In large bowl, whisk together flour, sugar, cocoa powder, brown sugar, baking powder and salt. Chop remaining 1/2 cup chocolate chips/chunks into smaller pieces, no bigger than pea size; add to dry ingredients. In medium bowl, whisk together eggs & vanilla; add milk/melted chocolate mixture and melted butter; whisk until combined. Pour wet mixture into dry ingredients; stir just until well combined; don't over mix. Use spoon or scoop to distribute batter among 48 mini-muffin liners. Bake 12-14 minutes until toothpick inserted in center comes out with moist crumbs clinging. Be careful not to overcook or they may be too dry. Leave in muffin pans to cool completely on wire rack. With toothpick, poke 5-6 holes in top of each brownie bite. Spoon 1 teaspoon dulce de leche on top of each one. (If the dulce de leche is too thick to spread, heat in microwave 10-20 seconds to thin it some.) Top each brownie with a pecan half or other toppings, if desired.
MAKE AHEAD: May be made ahead and refrigerated up to 2 days or frozen up to 2 weeks. Bring to room temperature before serving.
WEIGHT WATCHERS PointsPlus: 2 points per Dulce de Leche Brownie Bite
MAKE AHEAD: May be made ahead and refrigerated up to 2 days or frozen up to 2 weeks. Bring to room temperature before serving.
WEIGHT WATCHERS PointsPlus: 2 points per Dulce de Leche Brownie Bite
Frittata - A Little Taste of Spain
During college, I studied abroad in Spain and it's since become my favorite country to visit. I attribute it mostly to the beauty, but there's a part of me (aka my stomach) that attributes it to the food. I stayed with a lovely woman we called Doña Silvia who made lunch every day for me and the other students living in her home during our abroad study. One of my favorite foods she made was an egg and potato frittata. I regret not getting the recipe for it, but at the time I felt I would never be able to recreate anything I loved.
For the first time ever a few weekends back, I made a frittata - one with spinach, red potatoes, and cheddar cheese. Quite different, not the same, but pretty good.
Here's the recipe:
Frittata
7 eggs
1/3 cup of milk
2 cups of shredded fresh spinach
5 green onions cut thinly, light green parts only
1/2 cup cheddar cheese
6 red potatoes (peeled, boiled for 5 minutes, then cut into small cubes)
2 tbsp olive oil
Salt & Pepper
Italian Seasoning (enough to coat the potatoes)
1/4 tsp of Garlic Salt
3 leaves of fresh basil, cut very thin
Once potatoes are prepped, put them in a large bowl with the olive oil. Sprinkle Italian Seasoning over them, enough to coat the potatoes. Let the potatoes sit while you get the other ingredients together.
Combine spinach, fresh basil, and green onions in a bowl.
Beat eggs, then add milk.
Heat a skillet, allow to get warm, then cook the potatoes for 6 minutes (they should be slightly browned) over med-high heat.
Add the spinach mixture to the potatoes and cook for about 3 minutes until the spinach has wilted.
Lower the heat to medium.
Pat the potatoes in a single layer in the skillet then add the egg & milk over the potatoes and spinach. Sprinkle the cheddar cheese.
Cover and cook for about 10-12 minutes or until the eggs are set.
Enjoy!
For the first time ever a few weekends back, I made a frittata - one with spinach, red potatoes, and cheddar cheese. Quite different, not the same, but pretty good.
Here's the recipe:
Frittata
7 eggs
1/3 cup of milk
2 cups of shredded fresh spinach
5 green onions cut thinly, light green parts only
1/2 cup cheddar cheese
6 red potatoes (peeled, boiled for 5 minutes, then cut into small cubes)
2 tbsp olive oil
Salt & Pepper
Italian Seasoning (enough to coat the potatoes)
1/4 tsp of Garlic Salt
3 leaves of fresh basil, cut very thin
Once potatoes are prepped, put them in a large bowl with the olive oil. Sprinkle Italian Seasoning over them, enough to coat the potatoes. Let the potatoes sit while you get the other ingredients together.
Combine spinach, fresh basil, and green onions in a bowl.
Beat eggs, then add milk.
Heat a skillet, allow to get warm, then cook the potatoes for 6 minutes (they should be slightly browned) over med-high heat.
Add the spinach mixture to the potatoes and cook for about 3 minutes until the spinach has wilted.
Lower the heat to medium.
Pat the potatoes in a single layer in the skillet then add the egg & milk over the potatoes and spinach. Sprinkle the cheddar cheese.
Cover and cook for about 10-12 minutes or until the eggs are set.
Enjoy!
Bake Off
I'm participating in my first ever bake off! I'm very excited about it, but also a bit nervous! I've been lucky enough to have people enjoy my baking, but nothing was ever being judged! There was a few days of not being sure what to make and then there were a few days of a toss up between two recipes.
There's definitely an expectation of me making cookies since I did my cookie project last year. And I may or may not be making them since I have so many cookie recipes to try still. I can't say what I'm doing until after the bake off since there may be spies on here (ahem Spencer and Greg!!). But I will say that I'm eager to know everyone's thoughts and where I rank amongst the other bakers in the office!
I'll post a full report post-bake off. Wish me luck!
There's definitely an expectation of me making cookies since I did my cookie project last year. And I may or may not be making them since I have so many cookie recipes to try still. I can't say what I'm doing until after the bake off since there may be spies on here (ahem Spencer and Greg!!). But I will say that I'm eager to know everyone's thoughts and where I rank amongst the other bakers in the office!
I'll post a full report post-bake off. Wish me luck!
Disconnecting
disconnect (verb):
1: to terminate a connection
2: to become detached or withdrawn
It's a common enough word, but not practiced enough in every day life - so it seems to me. I thought about this word today while at the gym and looking at a girl go machine to machine carrying her iPhone with her. Most people use their iPhone at the gym as their iPod. But this girl was connected. She'd do a rep then stop and browse the web or check status updates on Facebook. I was obsessed with watching her because she was so oblivious to the fact that there were so many of us in the line to use her machine next. She didn't notice. Or she didn't care. She stopped down for a good two minutes to browse the web, then did another rep, then stopped down again for two minutes, then another rep etc...
This got me thinking to people's lack of being able to disconnect. For once, can you leave the phone in your purse (or in the gym locker)? Can you go one day without checking email? Or one day without texting? Can you leave the phone off the table during dinner? Can you leave it home for one full day without feeling like you're "naked?" It's really shocking to me how so many people can't go a few minutes without touching their phone. Is it a security blanket for them? A need to feel not lonely?
I've been very conscious of my phone habits for the past three months or so. I pay attention to when I pull it out and make note of why I'm pulling it out. Am I going to check my email? Send a text? Play Hanging with Friends? Check the weather? Or am I just pulling it out from habit? Sadly I have a bad habit of hitting the snooze on my phone alarm each morning, then at the second snooze I unlock the phone and check the weather. At the third snooze I check my horoscope. At the fourth snooze I check the weather. And sometimes when I'm really lazy, on the fifth snooze, I check the news. It's really ridiculous. I'm conscious of it though and I'm making an effort to change that. The effort being to disconnect and connect only when I really need to - - to not run to the phone anytime I hear a noise coming out of it.
I wonder what life would be like if we didn't have these fun phones? Would people have to talk more? Would more letters be written? Would relationships be stronger because there's not the Facebook jealousy factor to contend with? Unfortunately, it seems we're so deep in the trenches of being connected to the immediacy of things that I don't think we'll ever be able to truly disconnect.
1: to terminate a connection
2: to become detached or withdrawn
It's a common enough word, but not practiced enough in every day life - so it seems to me. I thought about this word today while at the gym and looking at a girl go machine to machine carrying her iPhone with her. Most people use their iPhone at the gym as their iPod. But this girl was connected. She'd do a rep then stop and browse the web or check status updates on Facebook. I was obsessed with watching her because she was so oblivious to the fact that there were so many of us in the line to use her machine next. She didn't notice. Or she didn't care. She stopped down for a good two minutes to browse the web, then did another rep, then stopped down again for two minutes, then another rep etc...
This got me thinking to people's lack of being able to disconnect. For once, can you leave the phone in your purse (or in the gym locker)? Can you go one day without checking email? Or one day without texting? Can you leave the phone off the table during dinner? Can you leave it home for one full day without feeling like you're "naked?" It's really shocking to me how so many people can't go a few minutes without touching their phone. Is it a security blanket for them? A need to feel not lonely?
I've been very conscious of my phone habits for the past three months or so. I pay attention to when I pull it out and make note of why I'm pulling it out. Am I going to check my email? Send a text? Play Hanging with Friends? Check the weather? Or am I just pulling it out from habit? Sadly I have a bad habit of hitting the snooze on my phone alarm each morning, then at the second snooze I unlock the phone and check the weather. At the third snooze I check my horoscope. At the fourth snooze I check the weather. And sometimes when I'm really lazy, on the fifth snooze, I check the news. It's really ridiculous. I'm conscious of it though and I'm making an effort to change that. The effort being to disconnect and connect only when I really need to - - to not run to the phone anytime I hear a noise coming out of it.
I wonder what life would be like if we didn't have these fun phones? Would people have to talk more? Would more letters be written? Would relationships be stronger because there's not the Facebook jealousy factor to contend with? Unfortunately, it seems we're so deep in the trenches of being connected to the immediacy of things that I don't think we'll ever be able to truly disconnect.
Knit & Loom Kit
I want:
I came across a really awesome baby blanket design the other day:
and was beyond confused as to how they knitted it. Then I found my answer. Leave it to Ms. Stewart to awe struck me with her ideas yet again!
It seems a bit complicated, but I want it (the kit) anyway.
Just Like Dad's Blueberry Muffins? Not Exactly ...
There are many many memories that I have of my childhood, but I had a pleasant reminder of a particular one the other day when I was browsing the aisles of a newly opened Deal$ store in my neighborhood. It came in the form of a mix for blueberry muffins. I walked past, then took a few steps back to a box sitting on the shelf. They looked very familiar.
When I was younger, my father would make these amazing blueberry muffins. They were larger than your average muffin and my favorite kind of muffin to eat. He'd make it every so often as a special breakfast. I never knew how he made them since he made them early in the morning or late in the evening once I was in bed. By the time I started to bake, he stopped making them. Anytime I baked blueberry muffins, I would think back to his and how mine would never taste like his.
Except until now!
Except until now!
His secret was outed when I passed that box mix of muffins! They were so familiar and I could immediately remember how they tasted. I had to get them (even with the clearly stated "made with imitation blueberry bits" disclaimer - yuck!). And then of course I had to bake them. And then I had to eat them.
These weren't like my dad's - - at all - - I'm sure he added something special to make them better. I guess there is something to say about the person making the food - somehow their love comes through and makes it taste better. Maybe I'll give him a few boxes so he can make them for me next time!
Martha Graham
My friend Karen visited me the other day and since her last visit to my apartment, there had been some changes. I repainted my hallway, added some of my travel photos to the wall, and had some other cosmetic things done. She mentioned that she knew the photos were mine because of the style of them. This got us talking about each of us having an eye for something and that eye being distinct to each of us and no one else. I told her I never understood assignments in school that required you to go to photography exhibits and study Ansel Adams or Dorothea Lange. I was never going to mimic these photographers and I never felt anyone should mimic someone else as an artist, but rather be inspired. I enjoyed those assignments merely for the study of composition and I find myself still intrigued with exhibits simply for that reason. Then we got to talking about how work affects other people (work meaning your work as an artist). I take a picture for one reason, but when someone looks at that, they think of something that I never intended them to. It's your approach and your vision, but you have nothing to do with how anyone will ever perceive something.
This got me thinking about the effect I have on people and what people think of me. I can't control any of that. That's a pretty big realization to have because you then realize that you really can't do anything about the people who don't like you or someone who has an issue with you. You can change how you are and your approach to things, but you can't change how other people see you or what they take in from what you're giving out.
With that random epiphany I wasn't expecting to have, Karen reminded me of a great Martha Graham quote I heard many moons ago from my HS dance teacher who studied under Ms. Graham. Funny how certain things come back to you when they're ready to...
“There is a vitality, a life force, a quickening that is translated through you into action, and there is only one of you in all time, this expression is unique, and if you block it, it will never exist through any other medium; and be lost. The world will not have it. It is not your business to determine how good it is, not how it compares with other expression. It is your business to keep it yours clearly and directly, to keep the channel open. You do not even have to believe in yourself or your work. You have to keep open and aware directly to the urges that motivate you. Keep the channel open. No artist is pleased. There is no satisfaction whatever at any time. There is on a queer, divine dissatisfaction, a blessed unrest that keeps us marching and makes us more alive than the others.”
-Martha Graham
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