a.:.proper.:.fool

My great mistake, the fault for which I can't forgive myself, is that one day I ceased my obstinate pursuit of my own individuality // Oscar Wilde

Tag: yummy

// final days — Allison’s visit, part two.

DSC_0001 DSC_0005DSC_0008 DSC_0012 DSC_0023 DSC_0027 DSC_0029Here’s the thing about Allison & I–when we are traveling, we do two things. First of all, we pack literally everything we could possibly need whilst on an excursion. That includes an extra pair of shoes, an umbrella and/or rain jacket, a book, 2 large cameras, sunscreen, Advil, & sunglasses. In each of our bags. The second thing about us traveling is that after the first day, we are literally exhausted with the number of photos taken the previous day, coupled with our extra large and heavy bags, that we generally completely forget to take photos for the following days. We’ll take a few here-and-there; of savory breakfast bagels (here & here), coffee (here, here, and who are we kidding–probably a few other places), and early morning trips to Brooklyn.

Then, we will completely overlook Allison’s first time trying Vietnamese food, the strange man carrying the mysterious bag at 8 am, the crowded subways, walking over a mile one way to realize we were walking the wrong way all along, the long rides home, the fancy drinks at a prohibition-style bar, a fairly uneventful break from the walk on the steps of the Met, not even venturing towards the Statue of Liberty, walking over a mile for a fabric trade show that we couldn’t get into, my first time trying anything but pre-packaged ramen, and the rainy movie in the park.

But it’s probably for the best–because all of those things were just great for Allison & I. Traipsing NYC, eating one sketchy hot dog from a cart international cuisine at a time.

 

And now, here’s what we were wearing–the orange shirt was purchased at the Brooklyn Flea, from Martine’s Dream // Allison’s fabulous jumper was found on sale at Scotch & Soda // black flowy top & flowery pink bralette from Anthropologie // the ever-worn Sam Edelman “Petty” booties // Allison’s earrings are from Baublebar

// Ninesday (edibles).

9. To get you all in the mood for the Ninesday, food edition–

8. This week, I’ll be making my sandwiches in advance, so that I can sleep in that extra fifteen minutes every morning. This Green Goddess grilled cheese from Tastespotting will definitely hit the spot. Avocado + mozzarella + toast + pesto + OMG CAN’T WAIT.

7. I’m really excited to try this quinoa stir fry bowl. I found the recipe on The Almost Vegan’s blog. I’ll probably nix the yard fungus mushrooms and add snow peas.

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6. Those of you who know me know that I love quinoa. It’s one of my favorite go-to ingredients. Thanks to Eating Well Living Thin, I can even add it to my veggie burgers. And this time, I will chop the onions really small. Unlike that one time, which caused the burgers to smoosh into blobs of black bean goop. Some of you know what I’m talking about.

5. After downloading the A Beautiful Mess photo app, I mosey’d over to her blog to see what’s new with Elsie. And in doing so, I stumbled onto recipes for summer tarts. Talk about yummy! Also a bonus: I can reuse many of the groceries I already purchased this week.

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4. Turkish Carrots & Lentils with Herbs, thanks to the Splendid Table. I’m most excited about this recipe because a) I have lentils and no idea what to use them for and b) because it seems like something that will last a little while in the refrigerator. Which is always a bonus, when cooking for yourself.

3. With summer in full swing, I’ve been dying to make recipes with tomatoes. Heirloom tomatoes, cherry tomatoes, red tomatoes, green tomatoes, beefsteak tomatoes…you name it, I want to try it. And the Flourishing Foodie has made that possible. A tomato quiche, you say? I think I’ll make mine with gouda. Bon apetit!

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2. Well, while most of my cooking is done at home and most of my dining out is at places with paper menus, plastic forks, and coffee sleeves, I do really enjoy a nice restaurant here-and-there. I think I’ll splurge a little and try out this vegetarian restaurant that was featured on NPR a few months back–Dirt Candy. Because really, “anyone can cook a hamburger, [we should] leave the vegetables to the professionals.”

1. I have a confession: I’m a bit of a wino. Not in an addictive manner, but I really, really love wine. I think it adds that extra flavor profile to your dinner (and can cover up any kitchen accidents). And, of course, those wine glasses just make you feel fancy.

Next confession: I’m not necessarily a connoisseur, by any means. When trying out new ingredients or toting a bottle along for a dinner party, I have no idea what I should be bringing. My go-to? A red. Yep, that’s about as specific as I get. I much prefer red wine. I have stumbled upon this really excellent list of tips for wine & cheese pairing. And I’ll be putting them to use. So don’t everyone invite me over for your freshly baked tomato quiches made with fancy, fancy cheeses all at once.

// accidental vegetarian chili.

So, I’m still getting used to this “only buy what you can carry thing.” It makes grocery shopping quite different from buying everything you need for the week, piling it into the car, and being on your merry way. I bought several items that were heavy–laundry detergent + canned items + my normal fresh items + boxed items…you get the idea. It was a fairly miserable experience.

Today, I had two recipes in mind when I set out to Trader Joe’s. But, in my usual fashion (without Alyssa, who is the list-maker), I only bought half of what I needed for both  recipes. Not to worry! I found two different chili recipes that used the ingredients I bought and combined them!

veggie chili

Ingredients:

32 oz vegetable stock // 1 sweet potato, cut into bite-size pieces // 1 red bell pepper, cut into bite-size pieces // 1 can black beans, drained & rinsed // 1 can chick peas, drained & rinsed // 1 cup quinoa (I used white, but you can use any color) // 2 small tomatoes, cut into bite-size pieces // 1 yellow onion, diced // 2 tsp paprika // 1 tsp garlic salt // 1 tsp crushed chili pepper // salt and pepper to taste // 1 tbsp olive oil // 1/4 clove of garlic, finely chopped // 1/2 serrano pepper // 1/8 c. fresh parsley

  1. Saute onions in olive oil until they turn yellow or clear, then add garlic and red bell pepper for about 2 minutes.
  2. Cook quinoa (1 c. quinoa + 2 c. water) in a separate saucepan. Set aside.
  3. Add vegetable stock to the sautéed vegetables.
  4. Add remaining vegetables and spices to the mixture, let simmer at a medium heat for 20 minutes, or until sweet potatoes are soft enough to eat.
  5. Mix quinoa into the chili. Voila!

Once upon a time, there were resolutions. And there still are.

Remember that time I made a really long list of NYE resolutions? I think it’s time for some accountability–this is where I am, four months later. How is everyone else doing? I would love an update from all of you (I’ve seen where Allison is, so follow suit!).

Number 1:

For my first resolution, I have watched

I probably have a ton more to add, but these are the only ones I can think of for now.

Number 2:

Onward to resolution number two! Okay, so I have truthfully only made two things for this (click on the photos for the original chef’s posts!). I haven’t had time to cook at home, unfortunately. I have been eating at Amsterdam an ungodly amount of time, due to its proximity to Gnu’s Room and Faunhouse. Chipotle has been frequented, as well. Otherwise, I have some work to do. I did organize my bookmarks very well, so hopefully there will be more recipes made soon!

Number 3:

I think I’ve been a little bit more social this semester? I frequent the $1 Taco Tuesday at a local bar, have gone to a few local shows (and will be at the upcoming Boogie, if any of you would like to come, as well!), and made something for the student fashion show. It would be easier if I were taking fewer classes. There’s still more than half of the year to complete this! I’m not worried.

Number 4:

I am not a cent closer to buying a gaming system, nor having a television to play games on. Let’s skip this one for now. Maybe when I work more this summer?

Number 5:

New music searching has gone oh-so well! Here are my finds, so far. You’ve seen some of them on my Ninesday posts!

Number 6:

Where am I on my quest for NYC this coming NYE? Well…I’m paying for Bonnaroo, first.

Number 7: 

And, finally, getting back in touch with myself. It’s a long process. Apparently, I like lots of things I forgot about. And I want to do things that I’ve been ignoring for the last two years. I’ve read so many books thus far! And I’ve started writing again. I’ve met some new people that are so uplifting and encouraging–I do love them. It’s nice. Things are going well. As overwhelmed as I have been, and as frustrated as I have gotten–it is well.

{.:.a little bit, a little bit.:.}

 

 

On the menu for the next week: Shrimp Stirfry With Thai Chili Paste vs. Shrimp and Grits

Thai Shrimp Stirfry

Two of our close guy friends like to cook us dinner one week, and my sister and I cook dinner the next week. We were treated to a nice, lightly fried chicken, green beans, and garlic/butter rice this past Tuesday, so I think that I will switch it up a bit and make an international dish. Shrimp stirfry with rice, perhaps? I once had a Thai foreign exchange student in one of my cooking classes in high school, and she taught us to make chicken fried rice…can’t be too much harder, right?

Another option that sounds tres tasty: shrimp/grits/fried egg/bacon=mmmmmm… I’ve

Shrimp/poached egg/bacon/grits

always loved the combination of savory dinner-type foods with breakfast staples. Another perk to this recipe? Since I’ve already got the shrimp, breakfast ingredients are almost always magically cheaper than those for their later evening counterparts! As I continue to weight the pros and cons to bacon (cholesterol, salty, GOODNESS) to a lovely Thai experience (spicy, saucy, YUMMM) I think that the only way I can possibly make a decision would be to ask some of my dinner guests. I’ll let you know how it goes and post photos of the winner!