6.29.2012
friday
happy friday! i've been back in portland for a few days, eating incredible pizza with friends and starting my new job at a local community college. now that i'm not a student anymore, all the excitement (and terror) surrounding my future has impeded my ability to catch up on sleep -- hopefully i can kick this jet lag soon!
6.27.2012
black bean tacos
my family requested that i make my shrimp tacos for dinner the other night, but a last minute problem with the shrimp resulted in a slight menu change. i swapped the shrimp for black beans and no one even missed the meat (a sign of a successful vegetarian meal)!
black bean tacos (serves 4)
12 organic corn tortillas
avocado, chopped
cotija cheese, crumbledwhite onion, chopped
cilantro
mash black beans in a bowl with lime, garlic, and chili powder. in a separate bowl, toss cabbage with lime and salt and let it "marinate" for a bit. before serving, warm tortillas in a pan over medium heat with a little bit of olive oil. spread black bean mixture on tortillas, top with cotija cheese, cabbage, avocado, cilantro and onion.
black bean tacos (serves 4)
12 organic corn tortillas
1 can black beans, rinsed and drained
juice of 1/2 a lime
1 tsp garlic powder
1 tsp chili powder
2 cups shredded green cabbage
pinch salt
juice of 1 lime
avocado, chopped
cotija cheese, crumbled
cilantro
mash black beans in a bowl with lime, garlic, and chili powder. in a separate bowl, toss cabbage with lime and salt and let it "marinate" for a bit. before serving, warm tortillas in a pan over medium heat with a little bit of olive oil. spread black bean mixture on tortillas, top with cotija cheese, cabbage, avocado, cilantro and onion.
6.25.2012
scenes from nyc
1. view from brooklyn
2. cute apartments
3. sister
4. grand central
6. pink sunset
7. katie
6.22.2012
friday
happy friday! i wasn't aware of this when i booked my trip home, but my aunt and uncle are going to be in nyc this weekend (from florida) for a wedding, so i'm heading there tonight to see them. all of this family time is making me ridiculously happy!
6.20.2012
dad's plants
my dad takes such pride in his plant collection. every time i come home, it seems more expansive and colorful than before. though i can always count on "roy" (my dad named him), the large cactus below, to be a constant -- we've had that cactus since i was a kid!
6.18.2012
scenes from home
i know i always wax poetic about being home in connecticut, but it really does do wonders for my soul.
1. ice cream from a local creamery.
2. finally got my one piece!
3. seafoam green iphone case.
4. summer feet.
5. mom and sister // grandpa and dad.
6.15.2012
friday
happy friday! i couldn't have picked a better time to schedule this trip home -- after the last few stressful months, i'm now in extreme relaxation mode. i've taken up permanent residence on the lounge chair on my deck!
6.13.2012
west to east
i boarded a plane last night in portland and woke up this morning in new york! i'll be spending the next two weeks at home in connecticut with family and friends. life is good.
i also got an iphone -- i'm already pretty addicted to instagram!
6.11.2012
thrift store finds
when it comes to furnishing a home, i'm a big believer in collecting special items over time. we've created a cozy little life in portland over the last couple of years, and these two recent thrift store finds are welcome additions.
6.08.2012
6.06.2012
peach-basil crumble
when i'm stressed, i bake*. nothing too time consuming, of course, as i feel guilty about every minute spent not working on my upcoming presentation. that's why i love making crumbles -- just a little bit of effort yields such lovely results.
peach-basil crumble adapted from this recipe
for the filling:
5 ripe peaches, pitted and sliced
1 tbsp raw turbinado sugar
juice of 1/2 a lemon
1/4 tsp vanilla extract
5 leaves of fresh basil, torn
for the crumble:
1/2 cup almond flour (or any kind of flour)
1/3 cup crushed hazelnuts
1/3 cup raw turbinado sugar
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp coconut oil
5 ripe peaches, pitted and sliced
1 tbsp raw turbinado sugar
juice of 1/2 a lemon
1/4 tsp vanilla extract
5 leaves of fresh basil, torn
for the crumble:
1/2 cup almond flour (or any kind of flour)
1/3 cup crushed hazelnuts
1/3 cup raw turbinado sugar
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp coconut oil
preheat oven to 400 degrees f. mix ingredients for filling together and place in baking dish. mix ingredients for crumble (add coconut oil last, toss with your hands until you get a crumbly mixture) and distribute evenly over filling. bake for about 30-35 minutes, or until the top is golden brown and the filling is bubbling.
*when i'm stressed, i also eat a lot. drew and i devoured this entire thing when it came out of the oven, so all i have for you is a pre-crumble picture!
*when i'm stressed, i also eat a lot. drew and i devoured this entire thing when it came out of the oven, so all i have for you is a pre-crumble picture!
6.05.2012
honey lavender
6.03.2012
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