Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.
I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm.
I'm an Aries and ENFJ by nature.
My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurrences. Enjoy.
I made a trifecta of a dinner yesterday for a friend - who might potentially be more than a friend. But hey, how can one not attract a guy if you put a rocking meal together?
I basically like cooking because I can lick the spoon and/or pot after each one is finished…
Zesty Braised Chicken Thighs with Lemon and Capers: “Sauvignon Blanc adds zip to the lemon-and-caper infused liquid”. Of course I have cooking white wine stocked up in my fridge - luckily it was Sauvignon Blanc this time around. Recipe here.
One Pot Vegan Pasta: The name is simple but the dish is simple and good. I used a gluten free fusilli brown rice pasta and extra mushrooms. Use any veggies, pasta or herb toppings to your liking. Recipe here.
Pumpkin Protein Buckwheat Bake x 2: Because I still had lots of canned pumpkin leftover from last week.
Orange Maple Polenta Porridge: If you want to make a slight change from hot oats or quinoa, polenta is a good pal to have in the morning too! Recipe here.
What was left in my kitchen: Chicken breast simmered in a tomato sauce with onion, spinach and sliced mushrooms.
Bacon Corn Chowder: Huge batch in one pot? Allowed to work out its simmer with some cayenne and a good chunk of Old Bay? I’m done for that. As a heads up, I made this gluten free by using cornstarch instead of flour (it thickened it up a bit more too). I always use turkey bacon too because I don’t eat pig products. Recipe here.
Pineapple Mint Gin Punch: This was the perfect summer sipper the last weekend in august. I shared this one with my housemates, we all approved - a lot. Recipe here.
Pumpkin Protein Buckwheat Bake x 2: This was the first thing I made in my new ‘1 month home’ today. It made the kitchen smell lovely! Recipe here.
Besides these, I held back on my cooking. I was moving into my new housing situation. But my Father brought me a batch of gluten free baked clams from Long Island he caught last week. Plus I ate at a lovely, polish/americana themed cafe called Porta and then had a stellar local mushroom sald (with melted fontina and perfectly mixed with a lemon thyme vinagerette) at Birra. I will miss South Philly.
So we had a ‘fifth’ person finally move back into our shared house. However, I couldn’t surrender any of my fridge space (1 shelf, 1 drawer, and a select few spots on the door side shelves). Sorry ladies & gents, for someone who cooks 95% of what they eat, I do need that space for food!
Well, if I think of it - I’m actually not sorry. That’s just the way it is.
Page 1 of 24