ahimsavorysweet

lucky 13

Here’s to my friends

You make me come alive

Only 13, but what a lucky number it has been:

Thank you for being another sister of mine, for I’m convinced that the same blood runs through our veins

For never saying no to excess, extravagance, indulgence, and new (shiny, spicy, sweet, spectacular) things. Time with you is all goosebumps and girly

For turning my college years into a fairy tale and coming into my life as a princess out of your favorite Disney movie (clearly I have a crush on you)

For all those times at the shore—they’re the kind of memories that are like grains of sand that never wash out of the roots of your (messy, blonde) hair

For dancing with me until our feet bleed, in parking lots, concerts as well as through life

For savoring Oscar Wilde with me, and for being my intellectual equivalent. For making me want to use a thesaurus when conversing with you…over tea and scones

For becoming my buddy in half of a heartbeat, and making me laugh during the worst finals week there ever was

For making me want to mimic your sweet sweet (almost Southern, almost French, almost Mrs. Colbert) self and smile

For driving thirty minutes just to give me a hug so tight that my lungs would forever savor the taste of air. You carpe diem harder than anyone I know  

For sharing the pursuit of selfish destructive passion, and selfless peace and love  

For always always being, doing, and seeing the good. For teaching me to extend my hand and ear no matter what. And helping to satiate my twinkie craving at 12 am

For cheering me on, even from the opposite corner of the world. Ayobaaa

For being soft spoken, but a rock of a friend for the past 10 years, or ever since I asked to sit with you at lunch;)

Vertebrae by vertebrae, you guys are the spine that holds me up. That allows me to stand straight. That lets me hold my head up high

Thank you.

vegan burgers with feta and lemon

black beans, cooked quinoa, corn, peas, onion, garlic, spinach, dried oregano, dried thyme, salt, pepper, red chili powder, red chili flakes

mix, mash, form into patties

bake in oven on 350 degrees, 10 minutes on each side

pan fry in olive oil

add feta and lemon to garnish. so light and so good.

the last supper

while it may seem otherwise, i don’t really cook spaghetti pasta that often. my reason for preparing it today is because it was one of the few things that i had left in my kitchen, which means its time to go a grocery shoppin! 

peasant pasta

(makes two servings)

1, saute 2 cloves finely chopped garlic and 2-3 tablespoons of diced onion in 2 tablespoons of olive oil and 2 tablespoons of butter on medium-high heat in pan

2, after 3-4 minutes, add 1/3 cup of frozen peas and 1/2 cup of frozen spinach into pan and saute for another 3-5 minutes, or until cooked through

3, add about 1/2 to 3/4 cup of milk along with 1/3 cup grated parmesan cheese and cook for another 2-3 minutes on medium-low heat, stirring frequently

4, add 2 servings worth of cooked spaghetti (i used whole wheat) as well as 3/4 cup of cherry tomatoes cut in halves 

5, mix all ingredients well and serve! add salt/pepper/more parmesan according to taste!

this dish reminds me of giada de laurentiis’s food, just sayin. simple, clean, good