Tuesday, May 31, 2011
Wednesday, May 25, 2011
I should have invented the Snuggie.
It’s not like I haven’t wished my blanket had sleeves,
But I was too lazy to do something about it.
And you know someone out there
Has a blanket with sleeves
They made to wear around the house
And now they are kicking themselves
Because there is now a Snuggie millionaire out there
Making Snuggies for himself out of silk and gold.
I guess people haven’t realized yet
A Snuggie is backwards bathrobe.
But at least we aren’t wearing Shamwows.
Kudos to you, Snuggie man.
You have balls.
Monday, May 23, 2011
I made it through my first year of grad school with flying colors :)
It has been the most rewarding year of my life, but I am welcoming summer with open arms.
I am not allowed to post pictures of the kids I worked with for obvious reasons, but I will brag about their cuteness by showing you the beautiful flowers they gave me on my last day. There is also no rule about sharing the cards they made me. The one I posted above is probably one of the highlights of my life.
Here's a list of silly things I'd like to get done today:
1. Treat myself to a manicure
2. Start doing some writing/outlining for my summer job.
3. Transfer summer clothes into my closet (yay!!)
4. Make this lavender crunch hummus. And then I am going to make one of these sandwiches.
5. Enjoy my last day before summer classes start.
I really wish this rain would go away. I am pretty much as pasty white as I was in January.
PS. I will be spending the entire summer in these TOMS.
Friday, May 20, 2011
by Elizabeth Bishop
The art of losing isn't hard to master;
so many things seem filled with the intent
to be lost that their loss is no disaster.
Lose something every day. Accept the fluster
of lost door keys, the hour badly spent.
The art of losing isn't hard to master.
Then practice losing farther, losing faster:
places, and names, and where it was you meant
to travel. None of these will bring disaster.
I lost my mother's watch. And look! my last, or
next-to-last, of three loved houses went.
The art of losing isn't hard to master.
I lost two cities, lovely ones. And, vaster,
some realms I owned, two rivers, a continent.
I miss them, but it wasn't a disaster.
--Even losing you (the joking voice, a gesture
I love) I shan't have lied. It's evident
the art of losing's not too hard to master
though it may look like (Write it!) like disaster.
(image via papertissue)
This poem is on my mind today. Not sure why. Either way, I thought I'd share it.
Monday, May 16, 2011
Tuesday, May 10, 2011
How is this rice pudding different from any other rice pudding, you ask?
Well, it's more filling, its healthier, and its sweetness margin is significantly lower.
Meaning, don't expect it to taste like dessert rice pudding.
The flavors are subtle, yet delicious.
These are the things you need:
1 cup arborio rice
1 cup milk (skim or soy is preferable)
cinnamon (as much or as little as you want)
brown sugar (1-2 tablespoons)
vanilla extract(1-2 tablespoons)
1/2 cup almond granola (or any granola you'd like. I used homemade.)
Dried fruit ( I used golden raisins, but dried cranberries could be good.)
Truthfully, you could add anything you want to this pudding to customize for your own enjoyment. You could also play with proportions here. If you want a sweeter rice pudding, then add more sugar, or honey, or maple syrup... you get the idea.
Prepare arborio rice as directed (mine said 3 cups water for 1 cup rice).
Once the water has been absorbed into the rice, allow it to sit and cool in the pan for 15-20 minutes.
Then, you add the ingredients listed above and stir it in.
Lastly, put it in a container and let it cool in the refrigerator overnight. The next morning, you have delicious rice pudding for breakfast!
The great thing about the arborio rice (this is the rice they use for risotto) is that it is creamy all on its own. There's no need to add any extra cream or anything to get the smooth texture. The one cup of milk will suffice, and if you want to add a little more sweetness, you can always use vanilla soy milk. I just didn't have it on hand.
I can't take credit for this ingenious idea. I recently ordered a copy of Tina Haupert's new book, based on her blog CarrotsN'Cake. It's one of my favorite blogs, and her book has some great recipes!
Monday, May 2, 2011
When soba noodles are done cooking, strain them and run cold water over them. Then let the noodles finish draining before adding them to the bowl with the sauce. Toss ingredients together and let it rest for 20-30 minutes. I would put it in the refrigerator because they taste better cold.
Check me out, two posts in one day!