I want to help.

lets exercise and eat better.  when I see things like this, I am reminded that real changes need to be made in our culture to combat this epidemic.  but its not that easy. at all.  I don't know what the answer is, (yet).  and it will never be straightforward. but, I know I want to help.

on a happier note, I just completed the hardest chem lab I have ever had.  but, it was the type of hard that completely absorbed my conscience for an hour and a half, and I feel proud and invigorated.  yes working hard and stretching to new limits is never easy or comfortable.  it is very very uncomfortable.  but it feels good after.  maybe not even at first.  I highly recommend getting into the work and out of the comfort. 

rainy day vignette

I have had a strange week.  Something has been off; the weather, me, I am not sure.  But Friday is here; my longest day of the week, and I enjoy the concentrated effort before the weekend.

rainy day vignette

happy friday!

eggs over brussel sprouts

is one of my favorite meals, especially with good crusty bread.  I love brussel sprouts, especially when they are gently sauted. they remain bright green and slightly crisp, and the sauce created by the yolk is delicious over the slightly bitter brussel sprouts. here I am doing a fried egg, but poached eggs are also really good. 

Eggs over Brussel Sprouts

warm up a pan over medium, thinly slice the brussel sprouts, and discard the stems. add a small pat of butter and/or a splash of olive oil to the pan. add the brussel sprouts (about 5-6 large ones is a perfect lunch portion for me) and saute gently until slightly golden brown. add a splash of white wine and/or white wine vinegar and steam for 1-2 minutes longer.  remove from the pan and set aside.  add a bit more butter/non-stick spray, crack 1-2 eggs (per person) in the pan.  fry until white is almost set, than flip and cook until white is set, yolk is still runny (about 1 minute longer).  toast is the perfect side; whole grain sourdough is my choice. 

perfect healthy meal of champions.

good food jobs

"Finding a good food job isn’t like becoming a doctor or a teacher. There’s no pre-set path, and sometimes it can be frustrating trying to figure out what to do next. My advice is to get a lot of experience, even if it isn’t in the perfect job or even paid. Learn more about the sector you’re interested in by diving in. Work a job, volunteer, go to conferences, and – most importantly – meet people. Once you’re in the sustainable food world, you’re much more likely to catch the jobs that do come along or find opportunities to create your own!"

-Anne Obelnicki, found here

silly/true. and I still love anthropologie...

"Gift card to Anthropologie. You might have walked past it a few times at your local mall and wondered how they crammed the interior of a late-nineteenth century barn into a shopping center that was built in 2005. It is the store equivalent of a Wes Anderson film, which certainly helps to explain its appeal, but it is also the most efficient way for white women to look and (hopefully) live like Amélie."

found here.

I believe this print was made for me...

"I have difficult hair. It's thick and curly, and I've wasted a good part of my life trying to control it, straighten it, and battle the frizzies. Enough of that - it's time to EMBRACE MESSY HAIR!"

found here

I roasted a whole chicken last night:

I am a pretty good cook when it comes to vegetarian fare, seafood, grains, and desserts.

I am not, however, well-versed in big hunks of meat or whole poultry birds.

But, whole chickens were really inexpensive at Central Market on Sunday, so I bought one.

I was actually kind of nervous; I bought a roaster pan and used this equation to roast my feathered friend:

15 minutes at 425
15 minutes at 350
45 minutes + 7 minutes for each pound (I did 70 minutes for a 3.75 lb bird and it turned out perfectly)

I rinsed the bird under hot water and dried it really well with paper towels.  I placed it on the rack and sprinkled a generous amount of salt and pepper all over the top.  I had an extra, really large shallot, so I cut it in half and stuck it inside.  Then I tucked the legs and wings under the body.  I did not baste the bird at all because there was not much juice, and my chicken still came out golden brown with a crispy skin.  I also did not add any fat on the skin.

Give yourself a lot of time; but I really suggest roasting a chicken; you will be so proud of yourself!