Bake It Away

I am very sorry that you have had to witness Gillian’s Stress Fest 2011.

But I have a way to make it up to you. Chocolate is involved.

guilty as charged (9)

I thought that might get your attention.

I tend to try to bake my stress away. That may or may not explain the two batches of brownies and dozen muffins currently lurking in our freezer. Whether or not it works, I can’t be sure – but you can bet I’m not thinking about all those emails I have to write when I’m busy measuring out flour and considering what the addition of cinnamon would taste like in that cookie. I’m not much for multitasking.

These brownies are made extra stress-free by the addition of butterscotch chips, because I happened to have them and need to find ways of using them up other than pouring the bag straight in my mouth.

I like to eat these warm with a healthy dollop of whipped cream on top. They are cakier than your average brownie, but the intensity of the dark chocolate counteracts it. Make these because they will probably make you happy. I’m not much for gambling, but when it comes to chocolate, I can quite confidently with my gut.

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Dark Chocolate-Butterscotch Brownies

adapted from Mama Pea’s brownies from Peas and Thank You

Serves 12

You will need:

  • 3/4 c. whole wheat pastry or all-purpose flour
  • 1/3 c. Hershey’s Extra Dark unsweetened cocoa powder
  • 1 t espresso powder (optional…but not really.)
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 – 1/2 t sea salt
  • 1/2 c. pumpkin
  • 1/2 c. nonfat Greek yogurt
  • 1/2 c. sugar
  • 1 t vanilla
  • 1/4 c. butterscotch chips + 1/4 c. vegan chocolate chips*

*I use vegan chocolate chips because I think they taste richer and more chocolatey. Even my burger-loving brother eats them happily. I recommend them – a lot.

Preheat to 350.

In a medium-large bowl, mix the flour, cocoa powder, espresso, baking powder & soda, and salt.

In another smaller bowl, mix the pumpkin, yogurt, sugar and vanilla. And no, your brownies will not explode in the oven if you mix it all in one bowl; all those recipes recommend you do this so that the baking soda/powder will mix in evenly throughout the flour and you will have to mix less – gluten forms when you mix flour with wet ingredients, and you want as little of that happening as possible (unless you enjoy eating rocks masquerading as brownies. personal choice.). See. I know things.

Ahem.

Add wet to dry. Fold in chips (they don’t have to be measured exactly; I just eyeballed equal portions and poured them into a half-cup.).

Bake for 21-24 minutes.

See if you can get a picture of one before they all disappear and send it to me. I was not so lucky.

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The Overwhelmeds

Sometimes, I make bad decisions. I am generally a pretty obsessive, manic person, moreso when it comes to making decisions, so it doesn’t happen often – but when it does, you can bet I remember it.

I volunteered to be an Orientation Leader during the summer going into my junior year of college. My friends and I decided to do it together, and it did let us move back on campus 2 weeks earlier. I was pretty excited about introducing the freshwomen and transfer students to our beautiful campus and school. I’m a proud alum of Converse College, a women’s college with a strong enough liberal arts program to make me highly resent the little red misspelling squiggle under the word freshwomen above. But I digress.

Well, it turned out the OL position was not a healthy activity for me. For an extreme introvert who has trouble with transitions, a job that required 6 hours of sleep & the other 18 hours surrounded by large groups of people, a constant supply of extroverted energy, and NO rest period before classes started again…it wasn’t exactly ideal. Actually, that experience preceded one of the most trying and painful three-month-period in my twenty-one years and, I suspect, the rest of my life. Suffice it to say: bad decision.

Every year the OL team puts on a play of sorts that covers all of the major issues college fresh[wo]men need to be prepared to face – sexual orientation, time management (read: anti-procrastination campaigning), roommate problems, eating disorders, etc etc etc. It’s taken very seriously, and it’s always a lot of hard work, but fun. In one scene, the student is starting to go into total panic mode because of that particular combination of intimidation, exploration, and the aforementioned procrastination. Each of her problems is personified and all of them circle around the poor frantic student and yell together, “Overwhelmed Overwhelmed OVERWHELMED! For the rest of the year – and probably, our lives – whenever anyone says the word “overwhelmed,” this scene pops into our heads.

This scene has been in my head a LOT recently. It’s not so much the two internships, or the three separate writing projects – it’s the stuff piled on top of that. Every new idea for an article or post that pops into my head when I have no way of writing it down to remember it. The fact that none of my friends are living at home or dealing with “next step after college” dilemmas. The waiting for replies from other internships. The article out in TIME discussing how unpaid internships are no longer leading to paying jobs and companies are using them for slave labor. The thought that that will be my life. The exhaustion. The frustration. The cover letters to write and resumes to send and emails to compose and books to read and rooms to clean and people to please and phone calls to make and – well, I’ll stop before I start to raise your blood pressure.

I know that all of this is “normal.” But the ratio between the number of people who assure me of my normalcy and my stress level are not proportionate, and quite honestly, if this is normal I’d like to learn how to be as weird as possible.

I can very easily internalize my stress, but I have learned that that is not the healthiest decision I can make (see anecdote above). So I’m writing about it, because I don’t really feel like I have anyone to talk about with who I won’t put to sleep within thirty seconds.

Although if you need a nap, give me a call.

I’m writing about it to ask this: would you please eat an extra piece of chocolate for me, or hit the snooze button an extra time, or read an extra chapter in your book today? If I can somehow decrease your stress, even just a tiny bit, it might give me a little more hope that I can & will dig myself out from under the “overwhelmeds.” Other than driving me crazy, they are taking up brain space usually occupied by new muffin recipes and daydreams about nutella truffles and such, and that simply will not do.

mountain house view (9)

The BIG Move: Part II

From this…

to this:

From this…

To this:

And this:

To this:

We have arrived.

During my freshman year, it was announced that my class – 2011, holla! – would be the first senior class to live in the senior apartments. If there was no other reason to stay, this was it (but there were plenty others – I <3 my college!).

Ready for the grand tour??

 

My room looks out at that fountain. I will never need one of those “gentle sound-making machines” – I have the real thing!

 

Welcome to our house!

First things first:

Please meet Otis, the house plant. He says hello. (He gets whiney when he’s not introduced to the guests.)

The living room, where one of my roommates got another one and me addicted to Alias. We’ve almost watched the entire first season in 2 days. It’s a problem.

The kitchen – obviously, my favorite part. And yes, that apron hanging in the corner is mine.

Now walk with me down the hall…

To my room :)

Desk,

Closet,

And a view. Not too shabby, no?

Of course, the necessities:

Bathroom – note the 2 sinks. I have never, ever, EVER had my own sink. After about a week, I highly recommend it.

The amazing hotel-like shower that I have used every night. Because I can.

I promise a more in depth tour of the kitchen is to come! But now, let’s get to the good stuff: food.

The inaugural bowl of oats:

Espresso-spiked chocolate banana scottish oats. Oh yes.

1/4 c. scottish oats

3/4 c. almond milk

1 T cocoa

1/4-1/2 tsp. instant espresso

dash of sea salt

1 banana, sliced

Espresso really brings out the richness of the cocoa – I use it in ever chocolate thing I bake! But for the love of all things caffeinated, do not drink instant espresso. That is just not what it’s for.

My first apartment-cooked meal involved one of my bulk bin purchases from Whole Foods:

French lentils. Aren’t they pretty?!

A quarter cup of those into a pot with:

About 1/3 of a zucchini, half of a carrot, some white onion, and

a cup of frozen kale. Add some sea salt, pepper, and herbes de provence, and bam!

Lentil stew with a side of whole grain toast. So blissfully far from the limp salad I ate daily in the dining hall, I could cry with happiness.

I am slowly gathering all my necessary baking supplies together. My reusable silicon cupcake lines arrived in the mail today.

Time to go preheat the oven. It. is. ON.

Restaurant Review: Red Lentil

When my aunt and uncle left to go home to Atlanta, they took my brother with them so he could have a vacation down there. My anti-fish/anti-”health food” brother. What’s the big deal, you ask? My parents and I can go out to fun, interesting restaurants the doorways of which my brother couldn’t be paid to darken. Naturally, the first on the my must-go-to list was a relatively new vegetarian/vegan restaurant in Watertown, near Cambridge, Mass: The Red Lentil.
My mom and I met my dad there, who arrived before us and much to our relief and delight (we were starving), had already ordered the eggplant caponata appetizer and was sipping on a ginger brew – like ginger ale, only with much fresher ginger and very refreshing. I’d never tasted anything quite like it; I stole several sips! 
[Word to future diners - no wine list!]
First of all, I really liked the feel of this place. It wasn’t too loud, despite the fact that every table in the small dining area was packed. The walls were a funky lime green that gave it a hip – not 1970s nightmare – aura. The clientele were, well, as expected in Cambridge – in every size, shape & color! For any non Mass readers, Cambridge is where Harvard is located. ‘Nuf said.
So, about that appetizer…
One of the best things about this place hands down is their presentation. Every single dish we saw was beautifully and artfully placed on the plate. You eat first with your nose & eyes before your mouth, and it was lovely that the chefs take this into consideration.
As for taste? Well, I really enjoyed this. The sundried tomato spread was tangy (although a tad pasty, like it had been spread on too soon) and the crusty slice of bread was wonderful. The eggplant was mixed with tomatoes, capers and olives and went perfectly with the sundried tomato spread. My parents felt it was good but still missing something; I agreed, it wasn’t the most amazing thing to pass my lips, but it was tasty and made my empty tummy happy.
After LOTS of deliberation (so much looked good!), my mom chose an appetizer & salad:


Beet-potato latkes

Arugula salad w. beets & golden beets, walnuts, and herbed goat cheese.
The latkes were very interesting, and enjoyable, but perhaps not to die for. It was also a lot of food! It was a little too big; by the time you get to the middle, we found our tastebuds a bit bored. The salad was great, very fresh, and a delicious combo of flavors. And the goat cheese was de-LISH!
My dad got the special:
Tamale filled with tropical fruits, black beans, and spiced soy chorizo
Again, a bit underwhelming. And again, we couldn’t put our finger on why! Tasty but nothing particularly *wow*.
I ordered the Macrobiotic Platter – a choice of tofu, tempeh, or seitan with pinto beans, fresh veggies (broc, squash, zucchini, sweet potato) and a brown rice-sea vegetable mixture.
I really enjoyed this. The tempeh was perfectly cooked and had that great grainy texture I adore so much, even if it was a tad on the salty side for my taste. The pinto beans were, well, pinto beans, but what I was really impressed with was the sea vegetables! They had the coolest flavor – I’ve had & love seaweed salad at sushi places, but never had this particular kind of sea veggie before. It tasted like, um, the sea? I know, specific; I suppose it was salty with a pleasant bitterness not completely unlike kale, but with a hint of vinegar in there. (Is that better? ;) It was nothing life-changing, but I did very much like my entree.
We were debating dessert…and then the table next to us ordered. And then my dad reminded me of the “always judge a restaurant by its dessert” rule set forth by my beloved Italian cooking professor. And it was done.

All the desserts at The Red Lentil are vegan, gluten-free, and made in house. Gotta love that! We obviously went with chocolate – if nothing else, for comparison’s sake!


This was…a disappointment. The cake was super dry – I think the chef needs to meet Dreena’s blog! The ganache was lovely, and as for those peanut-butter-looking bits in there, I have no idea what they were, perhaps pieces of cake that got tiedyed? It was good, but not great. Of course, they could just hire me as their pastry chef and all their problems would be solved. Sounds like a plan to me.


And, another mark against them – my mother went to the bathroom before we left and, well, it wasn’t a pleasant experience. Dirty bathrooms in a restaurant? Come on, guys, that’s TOO easy to fix!

Overall though, it was a fun dinner. It was new and different, and I am so excited that vegetarian/vegan cuisine is gaining in popularity. I wish one would open up close to me! The biggest issue (food-wise) here is that the dishes themselves won’t make you say “whoa.” A lot of it would be very simple to make at home. I would, however, recommend it to everyone from strict vegan to the veg-curious. My parents & I truly enjoyed The Red Lentil, and I am more than happy to support veg-conscious places like this.
 Rock on, Red Lentil. Rock on.

~Namaste~

She’s Baaaccck…

Didja miss me??!! 
So, instead of attempting to put the past 6 days into words, I will do it with pictures. They’re worth a thousand, right?
Stop #1: Ursinus College, Collegeville PA
P.F. Chang’s – loved how they served the wine flight!
The Collegeville Diner
Campus
Stop #2: Haverford College, Haverford PA
Love it.
Stop #3: Lancaster Art Hotel, Lancaster PA
The restaurant used all local, organic food! I was a happy foodie :)
Amouse bouche: Gazpacho
lettuce+cauliflower+zucchini+beans+snap peas+ fennel+goat cheese = YUM.
One of the best pizzas…ever.
Chocolate cake w. raw almond butter filling. I all but licked the plate.
!!!
Stop #4: Goucher College, Towson MD
[Pit stop in Pittsburgh!]
Baskin-Robbins kiddie cone soft-serve :)
This salad had some of the tastiest roasted tofu EVER. I want to know what they did to it!
Stop #6: Oberlin College, Oberlin OH
Solar energy panels power their entire environmental studies building – too cool, right?!
Dinner at the Black River Cafe:
Homemade raspberry-lavender sorbet. Amazing doesn’t even begin to cover it.
Our last stop was to Hyde Park, NY to check out the Culinary Institute of America for me. They didn’t allow pictures inside the school and I was so focused on the tour, I didn’t take pics of the campus – but it was gorgeous. To sum up, I was in love with it. And if it hadn’t been sealed earlier, when we passed by one of the baking classes that focuses on gluten-free/vegan-friendly baking, one of the students brought out biscotti they had just made for our tour to try. I am a little superstitious about talking about the possibility of my going there, just because, um, let’s just say I had a truly awful, scarring experience with the undergrad college application process and now I’m totally scared of jinxing this next upcoming process. Stupid maybe, but…I can’t help it.
We ate lunch in the school’s student-staffed cafe. Mom got a pesto-white bean soup:
It wasn’t, perhaps, amazing, but it was most definitely delicious and worth the price. I had a chopped veggie salad:
Now this reached amazing-status. Radish, beets, green beans, carrot, zucchini, fennel, potatoes in a champagne vinaigrette. So simple but so good. And I had a roll because I was not about to leave without trying the bread:
Oh, this is up there on my favorite-breads list. Yes, I have one – it also includes the rolls at Legal Seafoods, the bread from our local Italian specialty food store, and the Tuscan bread at Sergio’s. This was a perfect little piece of carb heaven. Crispy-crunchy on the outside, doughy and fluffy on the inside. If I learn how to recreate these, my life could be complete.
The drive home was brutal beyond belief – what should have been a 2 1/2 hour zip turned into a traffic-laden 5 1/2 hour nightmare. Despite a downright blissful yoga class this morning, I’m still exhausted. BUT, it was a very successful and pretty fun trip. My brother has a better idea of what he wants in a school, and I had some seriously delicious eats.
I think I’m going to sleep for a veeerrrrrry long time tomorrow. I can’t wait!
~Namaste~

Mango-Pesto-Choco-WHOA!

You know you’re a blog-addict when: you don’t update for one day and it feels like forever!

Ok, so that exciting something I mentioned last post?
Drum roll please….
I HAVE A CAR! With four wheels and an engine and everything. SO EXCITING!!!! Pictures to come, of course (it rained cats and dogs pumas and St. Bernards today). Still thinking of names – need to drive her around a little more. YAY!
Saturday was blissfully uneventful, starting with this:
Fage yogurt + applesauce + some random apple cinnamon granola I found, with a sprinkle of cinnamon.
Ok, actually, this wasn’t too good. The applesauce totally killed the wonderful thickness of the greek yogurt and only left the tang, and…well, one of my less enjoyable creations. Live and learn! And it was rather pretty :)
 Unfortunately, my brother’s Saturday didn’t begin quite as happily. The lucky devil had to be awake and alive at 7:30 AM for his SAT. EW with a capital E. He was very much in need of sustenance when he returned from the ultimate brain drain, so we went off to…
First of all, love the slogan. So true.
When I was in high school, my biffle (BFFL, in word-form) and I discovered this place when we took the T into Boston to go shopping for sweet prom dresses and were hooked. They have some A-MAzing fries, and for a looong time they were the only place I knew in Mass. that had sweet potato fries!!! One of my faves :)  They also have great burgers (you can get beef, turkey, homemade veggie, or chicken breast!) and yummmmy smoothies. I wasn’t too hungry, but I did steal several fries of both varieties and sip a yummy mango smoothie.
I have to tell you about my improvised dinner!
I just mixed some tuna with dijon mustard and tabbouleh, threw it on some greens/slaw, and drizzled with some olive oil and herbs – SO good! Tuna and tabbouleh make a truly wonderful combo – I highly suggest trying this ASAP. (Works with salmon, too!)
Today was pretty fun, minus the random thunderstorms that lasted for 2 minutes at a time. I like thunderstorms – just not the kind where rain pours down onto your new car whose windows you may or may not have forgotten to roll up. Keeps a girl on her toes!
My dad makes either pancakes or waffles every Sunday morning (my brother’s request), but I usually sleep too late to partake. This AM, I was feeling a pancake, so I whipped one up myself. We usually have Bisquick, but today he had used Fiber One’s pancake mix. Just add water and go:
I halved the amount for 3 pancakes to make just one big one and try out the F1 mix – and I’m glad I did. It was, well, not good. It was really dry and unpleasantly crumbly, and even cinnamon and maple syrup couldn’t fix it. Sad. I need to make Jenna’s or Kath’s p-cakes, pronto. Real food is always better anyway :)
Breakfast also included a bunch of melon (I could seriously eat a whole melon a day in this humidity) and this guy, in honor of the end of yogurt week:
Meh. If I liked cherries more, I would have liked it more. The flavors are dead on though – the cherry and vanilla and very present and well-balanced. And – no fruit-on-the-bottom! Although the few I have had recently, like other Stonyfield and Chobani flavors, don’t bother me as much as I remember. Probably because it’s fake-ingredient-free – it just tastes like jam that I often just add myself!
Took my new baby for a test-drive to the gym for some ellipticalling – btw, Glee + NSYNC make some of the best gym music ever. In fact, I’m waiting for Glee to do a 90s episode – boy bands, Britney, Spice Girls, oh my! Tell me that would not be epic.
Unfortunately, I did not eat enough before the workout; I was definitely lacking in energy today. I usually go later in the afternoon, and I think it makes a biiiig difference. I don’t like eating too close to the workout, but it’s really hard to get the timing right sometimes. We made a pit stop and Whole Foods and my madre and I got lunch, including this:
What is that odd yellow thing in my sushi? MANGO!!!! This was mango+salmon+cucumber+cilantro. Ohmygod, genius in a box. The flavors were just perfect together – and some of my favorites! Sweet citrusy mango, fresh cool cilantro and cuke, and the tasty sweet salmon = to.die.for. Would be pretty easy to make on your own, too!
My parents hired me as personal chef tonight (no complaints here, I’ve been itching to cook!), and I made one of my favorite pastas from my cooking class: trofie al pesto e pescatrice!
-400 g fresh pasta (trofie is that particular twisted shape, holds the flavors better in this dish)
-300 g cherry/grape tomatoes, de-seeded & cubed
-500 g monkfish – I used swordfish both times I’ve made this and it is de-LISH.
-1 spring onion (or leek)
For the pesto:
-20 g fresh basil
-20 g ricotta cheese
-10 g pine nuts
-1 garlic clove
-1 Tbs parmesan
-4 Tbs cold water
Start your water aboilin’ for the pasta. It takes a while.
I made the pesto first – you can use either a blender or food processor. Throw it all in with a little salt and blend ’til it’s a sauce. (Add more water if it’s too thick – although in my experience, 4 T is plenty!)
Deseed & cube your tomatoes now. If you want, you can add the seeds to the pesto to make it even creamier and get all that healthy lycopene :)
It’s probably a good idea to cook your swordfish before the rest begins. It’s not important how you cook it – pan, grill, broil. When it’s done, cute it into cubes and keep it near your stove.
Chop up the onion. I used a leek, and if you do – only chop up the bottom white part! The green outer layers you can puree and make vegetable stock/soup with.
Saute the onion (or leek, or whatever you’re using!) in some oil, then add the swordfish. The recipe says to cook for 3 minutes, but I didn’t wait that long (didn’t want the fish to overcook). Go with your gut – that’s what cooking is all about anyway!
Is your pasta water boiling yet? Good – throw in that trofie!
Now add your tomatoes with a little S&P to the onion-fish saute pan.
After a couple minutes, check your pasta. If you used fresh, it’s probably very close to done. Throw it in the pan and “quickly saute” – just toss it around and show it a good time ;)
Add the pesto sauce, mix, and plate into a perty bowl. Serve and watch as everyone bows to your sick-nasty-ill Italian culinary skills!
My mom made a nice green salad to go with it – can’t get enough green!!
I also made dessert – feeling ambitious today! I have been wanting to try Dreena’s Triple Layer Chocolate Cream Cake for a while – tofu frosting? This sounds too interesting to not try!
Because it was my first time and I wasn’t sure how much it would make, I decided to halve the recipe. I made two layers instead of three, also – rather thin layers at that. I also added some chocolate chips to the cake batter (had a tablespoon or two left in the old bag). Well, it wasn’t a total success aesthetically-speaking…
Oy. But, my mom helped me patch it back together:
Nothing a little strategically-placed frosting can’t fix!
Can we just talk about how amazing this cake is? Oh yes. And the frosting – WHOA! I love tofu, but I love it even more now that I know it can turn into deep, fudgy ganache goodness. When I was making the frosting (for which I used vegan chocolate chips and damn those are good!!), I kept tasting it and here is what I added:
-a good couple of tablespoons of cocoa powder
-a hefty tsp of instant espresso (coffee will make chocolate flavor much more intense – I do it in my oats all the time!)
-cinnamon —but this I regretted. Didn’t like it as much as I expected.
-fresh mint leaves – YUM!
It was a hit. Even my brother enjoyed it – and he would run the other direction of anything with vegan or tofu in the title. If you never make another cake again in your life, make this!!!
I’m not gonna lie – I had quite the breakdown today. I felt gross, my cake was falling apart, and that evil ED voice in my head was screaming about how fat I was. And I just snapped. All I want is for it to not matter so damn much. I know I’m healthy, and I’m just so tired of fighting against that stupid voice in my head. It’s so stupid that it can put me in such an awful mood so fast. I think this is another big part of why I am so focused on learning to east intuitively: I feel like if I can do that, I’ll be more connected with my body inside and out. I just don’t understand why I tolerate the negative self-talk – it REALLY pisses me off. Somedays it just feels like such an uphill battle. 
That said, I think this week will be Project: Positive Self-Talk. And I would love others to join me! At some point during the day, look in the mirror and be grateful for your awesome self – whoever you are right now. We all have flaws – they’re a pretty important part of being human! But, I know I’m pretty disrespectful of my flaws, and that’s just silly. They’re just as much a part of who we are as our talents, and they deserve a little more respect. Yes, sometimes they trip us up and get in the way. I’m such an obnoxious perfectionist, I’ve had many a sleepless night spent worrying about a test the next day or that paper due next week. But, it’s part of what makes me me, and I’ve accepted it. So, I look into the face of negativity and say: try me. It’s on.
Thanks for letting me rant, y’all. It helps to just get it out, ya know? I’m very interested to see how this project ends up…I’ll letcha know;)
In other news, I’m thinking of taking my blog in a new direction – still food and lots of it of course, but maybe a little more travel-centric? Well, I have lots of brainstorming to do.
~Namaste~

YogurTastic

Ok, so originally I was going to start a “theme of the week.” And then I decided to do one big themed post instead. And then that post was getting a little ridiculous and overwhelming, so I’m back to my theme week. Oy. Anyway, welcome to…
WEEK OF YOGURTASTICNESS!!!
Yes, all of this ado has been about yogurt. But some really, really yummy yogurt!
Let’s start with the ultimate. The best of the best [so far]. The almighty…
Fage Total 0%.
This is greek yogurt on crack. It’s just sooo thick and creamy and plain ol’ good!
I go for the 0% because in all honesty, I really don’t like full-fat dairy. I have always hated the taste of milk and can’t for the life of me drink it straight. When I was little, it had to be spiked with Hershey’s or I would hold my nose while swallowing. One of my many [lovable!] quirks. Yogurt and ice cream tend to be the same. Cheese was the same too, up until I went to Italy, cheese Mecca. The flavor of regular dairy just grosses me out. I’m odd, but I accept it.
I adore Greek yogurt in general because it’s so thick and creamy and amazing. Fage is the best of the best that I’ve tried, although I am making a point to try them all. I eat yogurt every single day (one of my favorite breakfast elements!), so this is a very doable challenge. But seriously, how many yogurts do you know can pass the sideways-spoon test?
[Fage + blueberries + cocoa powder. SO yummy.]
Look at that! Doesn’t even budge! It’s a little tangy, like most plain yogurt, but not in a bad way – makes for a lovely and interesting, dessert-like flavor I think. If you like Greek yogurt and have yet to try Fage – seek it out! You will not be disappointed. (Although I can’t say the same for your wallet…but I know you can buy the big a$$ containers for about 8 bucks up here in Mass, and it can last for a while.ish.)
I am aware that there are indivudal Fage flavored containers, but I have to talk myself into spending the dough on them…and also, they are usually add-in-the-fruit style, which I am not a fan of. Nope, I’m not much for -fruit-on-the-bottom style. In my experience it’s just too syrupy-sweet and, um, unfruity to be worth when I can just add in my own fresh fruit and enjoy it more. But, I do love trying new things, so we’ll see ;)
I did try another greek brand – Brown Cow, in Strawberry flavor:
Unfortunately, this beige bovine proved to be far inferior to dear Fage. It did NOT pass the sideways-spoon test:
In fact, this was dangerously similar in texture to regular, nonGreek yogurt. Not necessarily a bad thing, except for the fact that it claims to hold the classic Greek thickness and it, well, doesn’t. It had a little of the Greek tang, and it wasn’t soupy or anything. I enjoyed it in general, but not as Greek yogurt. Sorry Brown Cow, keep on grazing.
Next contender (and part of this morning’s complete breakfast):
Chobani 2% Pineapple
Yes, 2%. I figured 2.5 grams of fat wouldn’t be enough to gross me out and, well, I really like pineapple! This did NOT disappoint. Although it didn’t exactly pass the sideways-spoon test with flying colors…
It was still definitely Greek with the texture and tang. It’s no Fage, but it’s a solid second choice. And I really like all their flavors…I hope I can find the pomegranate!
Today was one of those days where the only moving I did was from counter to fridge. I’ve had worse days;) And the fridge bore some lovely eats!
This may sound ca-ray-zay, but I made this on a whim after I came home and was craving some BBQ sauce. I found this guy hanging out:
And went with it. LOVE the sweet onion flavor!!
Roasted parmesan-BBQ broccoli. I love broccoli – especially roasted (and even more as a pizza topping! UNO’s spinoccoli, anyone??), and I know it’s delish with parmesan, so I combined all 3. Literally all I did was set the oven at about 375, throw the broccoli on a sheet with a little cooking spray [or olive oil], sprinkle with the parm and drizzle with the sauce. It’s really yummy, I promise!! Makes for a pretty awesome snack :)
I also was eager to try the quinoa salad I made last night, because grain salads are usually much better after they’ve chilled overnight and the flavors have the time to mesh more. It didn’t disappoint!
 I took one bite, though, and genius struck: it was screamin for some guac!
Totally took it to the next level. Note to self: Add avocado next time this salad is on the menu!
After a day of…well, absolutely nothing, I turned to my favorite rainy day activity: baking!
I have been dying to try Dreena (from Eat, Drink, & Be Vegan)’s vegan cookies because I usually have most of the ingredients on hand and, um, when is it ever a bad time for delicious, freshly baked cookies?? [NEVER!]
I started with her Homestyle Chocolate Chip cookies:
I’ll admit, they’re not Tollhouse, but this was only the first time, and I did have to make substitutions – half granulated/half brown sugar instead of all unrefined, kosher salt instead of sea salt, and though I think what I used was unbleached all-purpose flour, we keep it in a big unlabeled container so I am not 100% sure. I also used 3/4 white flour and 1/4 wheat flour, but I like the extra bit of grainy texture it gave them. Definitely worth a try…or seven!
Seriously, with a name like that, how could you not want to make these??
The recipe is very similar to the choc. chip one, and I altered a couple other things as well. I didn’t have sliced almonds, but I did add the almond extract and I’m pretty sure that was what put these cookies over the top of amazing chocolatey goodness. I LOVED these!! I added the almond on top (gotta make it perty!). On the last three, I added a crushed-up 72% cacao Ghirardelli square.
I thought they kind of looked like wings!
And then the wings melted into little melty pools of deliciousness. MMMMMM!
Please make these now. That is all.
Oh, and did anyone love Glee tonight?? I’ll be totally honest, I’m not sure how much I even like Vocal Adrenaline. All Jesse does is screamo, which is sad because he has such a nice singing voice. I like the variety of the solos in New Directions. 
Oh god. I’m beyond addicted.
~Namaste~

The Case of “The Lasts”

Ugh, I hate this part. You know, the one where everything you do is “the last.” Last load of laundry in our crazy machine [it secretly wishes it were a rocket ship - you should hear it on spin cycle). Last shopping trip in the market. Last time I have to climb the never-ending stairs to Italian class...ok, maybe I don't hate every part. Those stairs at 8 in the morning were not exactly a treat.
After I got my grade on my Italian final - all good :) - I came home for some overnight oats!
Before you go to bed, put oats in a bowl and pour an equal amount of liquid (I'm a fan of almond milk) over them, and maybe add a dash of cinnamon. Let them sleep in the refigerator and when you are both awake, the oats will have absorbed the liquid and be soft - voila, no-cook oatmeal!

(There are different ways of preparing them; some people add more stuff to it the night before. That's why they're so fun - lots of different ways to experiment!)
Before...
After: all mixed up with some vanilla yogurt.
This was exceptionally good today - it tasted like snickerdoodle cookie dough! The perfect way to prepare for my cooking practical, the second half of my final for that class where we actually have to cook for and be judged by our professor.
We set his table up all pretty:
We were split up into teams to tackle 3 courses of 4 dishes.
Course 1: BREAD
Not just bread - stuffed focaccia and pizza.
This was the focaccia we made a couple weeks ago for our "green class." It's amazing, and this time it was even better. The spinach is sauteed in a little olive oil and garlic to add flavor and it worked - the spinach-garlic combo sang through the bread. The mozzarella (use fresh buffala mozzarella - it's a little fattier but you can use less to get a powerful punch of flavor) was perfectly stretchy, and the dough was juuuust dense enough to hold up it's filling but fluffy enough to be like eating yummy, doughy, pillows. 
Another team made pizza margherita - tomatoes, mozzarella, basil. This was very probably the.best.pizza. I've ever had. The flavors was perfectly balanced and so fresh. The crust was the right thickness - not cracker like but not like you were getting more crust than ingredients in your mouth at once either. The sauteed the tomatoes in garlic and olive before topping the dough to bake - this is essential for non-soggy pizza, because if you just throw the raw ingredients on the top, the water (that makes up most of the veggie) will release and make your pizza WAY to heavy to eat. The cheese was golden but not gummy or too crispy and with the basil was SO good. Yup, will be making this when I come home.
Next course: Pear-filled ravioli in a walnut-herb sauce with pecorino.
PEAR!
This was very tasty. The pasta was a little undercooked, but I actually like overly-al dente pasta (yes, I'm odd). I wish the pear had been blended with the pecorino and then filled, the ravioli with just chopped pear felt a little sparse to me. But the walnut sauce was SO good - walnuts, parsley, and basil. You couldn't really taste the walnuts, at least not unless you looked for it, but that is actually kind of the goal. Like pesto - it's not ALL about the pine nuts that you add to it, but if you took them out you would know. It really did work well the sweetness of the pears. As my professor commented - "amazing".
Dessert: MY TEAM!
[Thanks again blogger for the sideways picture. It's not funny anymore.] 
Crema di amaretti – I also made it here.
Gosh, I love pretty food.
The filling is very similar to tiramisu – we used the double boiler method to kill any salmonella ickiness in the eggs as we beat the. Here’s what we did: Separate the whites from the yolks of your eggs (it’s one egg for every 2 people you are serving). Get your double -boiler going; when the water is simmering (NOT full-on boiling!), use a hand-mixer (or one of those fancy-schmancy Kitchen Aid mixers that I can only dream about owning) beat the yolks with cane sugar (tablespoons=number of eggs used) until it’s nice and creamy. Set it aside to cool. Get your water a-simmerin’ again, and repeat the process with egg whites (no sugar) until they form stiff peaks. Not sure what that means? I didn’t either. Get them to the point where if you turn the bowl upside down, the egg whites don’t move (and please use a second bowl underneath when testing this…). Let those cool as well. Fold in marscapone cheese with yolk-sugar mixture gently. Then add the egg whites. 
This is where I added a couple teaspoons of cinnamon. I remember thinking it would be good the first time we made it, and I wanted to do it for the final. My teacher loved it! Yay! Nothing like feeling innovative in the kitchen to make me smile:)
Now, look at the consistency you have. You want something tiramisu-filling-like, very light and creamy. We made the call to add a liiiiittle bit of whipping cream (whipped with a little lemon juice and a pinch of salt to get it fluffy!), and that really made a huge difference. We used about 125 grams of cream, and we were making for 14 people – so you really don’t need much.
To plate, dip two amaretti cookies (they’re like little almond biscuits, I will have to consciously search for them in the States when I come home – I’ll keep you updated!) in strong coffee mixed with just a few drops of milk and sugar. Sprinkle the top with coffee (instant here is fine), chocolate chips and cocoa powder. Voila! better-than-tiramisu goodness.
Our professor’s comment? “Delizioso!”
He gave me a big hug when I left and that was when this whole “I’m actually leaving” business hit me. WAAAAAAAAAAAAAAAAAAH! DON’T MAKE ME GO!!!!!!!!!!!!!!!!
Ahem.
SO, after class I wandered over to the Ponte Vecchio to do some window shopping. I have been searching for a necklace with the Florentine fleur-de-lis crest, and I knew if I would find it anywhere, that’s where it would be. The Ponte Vecchio is known for its jewlery, specifically marble and gold. Honestly, I really can’t stand gold, but I was still hopeful. It was looking pretty dim at first; all I could find were charms the size of my pinky fingernail at the low, low price of 122 euro – which is, what, maybe 150 dollars? Ugh. I was feeling like giving up, when I crossed to the other side and found it.
Yay! 6 euro, and I already have a chain :) Ain’t it perty?
For the first time this week, the sun was out! I have been planning on returning to Piazzale Michelangiolo to get some better pictures because a) the day we went it was cloudy, b) I have a new camera!!, and c) the combination of my carberrific lunch + the joy of finding my jewelry left me with some newfound energy to burn!
The walk there is lovely.
[Ponte Vecchio]
Remember the funky trees?
It’s quite a hike to get there…
And just when you think it’s over…
But it’s worth it.
Even though I’ve only been here for 4 teeny months, I still call it ‘mine.’ Not that it only belongs to me; more in the way that it has made such an impact on me. It’s home.
Dinner tonight was long-anticipated. We planned to go to Cibreino – “the poor man’s Cibreo.” Cibreo is one of the most important (and most expensive) restaurants in Florence. The chef is world-reknowned for his take on Italian food. Simply put, it’s a big deal.
Cibreino is a little trattoria around the corner from Cibreo that offers a limited menu for a MUCH smaller price. Same kitchen – fewer options.
I was excited.
We got there at 7, when it opens, and all breathed sighs of relief when there was a table for 4 ready and waiting. The trattoria is a very small room with only 8 or so tables, so we were a little worried. It was also mostly tourists – and we were treated as such, which was a little annoying but to be expected considering the fame of this place.
After much debate and some help from our very entertaining waiter, I ordered:
It was a veggie-fish soup. Very well spiced and I loved the fish that was in it – no idea what it was called, a kind of white fish that looked a little bit like tuna (different taste though). It was a little brothy for me, but it was so well-seasoned that it didn’t hinder my enjoyment of it. They also brought us a “surprise” bowl of the minestra di pane - bread soup – that is very similar to ribollita. That was awesome – tasted just like Thanksgiving stuffing! Ah, the wonders of sage.
At the end of our class today, my cooking professor was talking about going to restaurants. He said the best way to judge a restaurant is by its appetizers and dessert – how they start and end a meal. He emphasized the great importance of dessert and ending a meal on a sweet note, because there’s always room for sweet! (You understand now why I enjoyed this class so much?) I was feeling inspired and so Alaina and I split the flourless chocolate cake.
Best. Decision. Ever.
This was one of the best chocolate cakes EVER. Very thin but SO dense and moist. I could have eaten an entire cake’s worth of it. But, aside from the phenomenal flavor, I also appreciated the portion size – it was a perfect dessert. Wonderful taste but not overwhelmingly huge so as to make you waddle out of the restaurant. Well done, Cibreino. Well done.
What fabulous plans do we have on our last day in Firenze? Pack, pack, pack – print boarding passes – and then pack some more. Ah, the glamour of life abroad.
And I loved every second.
~Namaste~

C’era una volta…

I found another yummy tea!
Rilassante=Relaxation=YES PLEASE!
It’s minty but has hints of lavender and other earthy tastes. It has such a unique taste, different from other mint teas I’ve had. A box might just have to stow away in my suitcase…
Perhaps it’s because my time here is nearing it’s end, or maybe it’s just that I’m at “that age”, but I have really been noticing how much this semester has challenged me to figure out who I am. I feel like here I’ve had so many experiences that have made me say “well, that’s just not me.” Almost like a process of elimination thing? It’s been interesting, a little painful, a lot fun. That’s my thought for the day :)
Tuesday Alaina and I ventured by bus to Cascine Park to check out the market that sets up there once a week. We’ve never been and with our time here nearing it’s end (which we are NOT talking about yet, thankyouverymuch), we figured it’s now or never!
It’s a serious haul to get there, so we bussed it. It’s so pretty! And massive.

The market turned out to be really sweet. I got a shirt and a cute dress. The shirt ended up being, um, less than flattering, but I like the dress a lot! I’m hoping to break them on this weekend’s adventure.
All my pictures of the market, of course, are of the furry friends we met…

Just chillin in one of the stalls. It’s pretty obvious who’s boss.
Dogpile….of BUNNIES!!! So fluffy and cute!

Lots and lots of boids.

PUPPIES. Oh man. I had to drag myself away from the babies. So. freaking. adorable.

And CHIPMUNKS! I have a special connection with chipmunks. When I was little, my grandfather would make up stories for each of us grandkids with our own personal sidekick – mine was Chester the Chipmunk. We visited Maleficent (from Sleeping Beauty, obvz)’s castle many times together. So yeah, I have a thing for chipmunks ;)
After walking through the market, it was definitely lunch time. We are revving up the restaurant tour of Florence to high speed, and it was time to check Nerbone off the list.
Nerbone, like Mario’s, is a true institution here. It’s inside the market, and if you go arund 11 or so you will all the little hold men hanging around, sipping wine and eating sandwiches. It’s been around just about since the market itself has, and a reputation for serving Florentine food as typical as you can get.
After much debate, I went with a classic: pasta e fagioli. I’ve had it at Sergio’s, so they were up against some pretty intense competition, but I had faith.
Complete with an artful swirl of olive oil.
I’ll be honest…I was unimpressed. Of course, it didn’t help that a) I had this place built up pretty high and b) I am used to the amazingness that is Sergio’s. It was liiittle too soupy for me, and I wasn’t a huge fan of how tomatoey it was. I spent the majority of my young life despising tomatoes, and didn’t like them until my first trip to Italy. They taste different here – SO fresh. But I think I have reached my tomato capacity for a bit and they just haven’t been tasting all that great to me. This was by no means bad, but wasn’t the incredible experience I was expected either. Perhaps I will try to go back and get a panino – maybe the sandwiches are more their thing. It was fun to eat inside the market though :)
~~~
Gather round kids…
It’s story time!
Once upon a time…or c’era una volta, as they say in Italian…

There was a big old fortress. A tall, dark, menacing figure from the outside…but on the inside, oh the wonders it held…
A craft fair! Artisans from all over Italy (saw LOTS of Sicily, interestingly enough) came to show off their wares in one big convention. They had pretty much everything, from furniture to copper pots, to artworks and beads…and food. You know what I was there for.

Chocolate, cookies, and pastries, oh my!
I just love pretty chocolate :)
That would be some form of pasty dough STUFFED with chocolatey goodness. A sight for sore hungry eyes!
SO many drool-worthy cannoli to be had! I haven’t actually had one since I’ve been here yet (not a big Tuscan thing), so Alaina and I decided to split one.
With chocolate chips, of course!
Ohsogood. The ricotta was unlike anything I’ve had before – you could definitely tell it was cheese, not just some sugary cream fakeness. The creamy, sweet ricotta with the chocolate and powdered sugar plus the crumbly pastry was just heaven. I’m glad I waited ’til now to try it!
We wandered around the entire room once, sampling breads, olive oils, LOTS of cheeses, some wine, a little chocolate, and several truffle stands. Basically, my idea of the perfect evening.
There were also a couple chocolate stands with marzipan in fruit shapes, which I have always loved because they’re so pretty and colorful!
I got myself a pear and a strawberry. I love marzipan!
Yummmm.
I also bought these 2 little plaques with the cutest drawings ever. I couldn’t decide which I liked better, so I got both *blush*.
 They just make me smile. A lot.

LOVE.
So, you may be curious about this weekend’s adventure…well, alright, I’ll tell you. We’re off to BARCELONA! My roommate from school is studying there, so she will be our lovely tour guide. We leave tomorrow evening and don’t return til LATE Sunday (as in, almost Monday), so Gillianasana will be sadly postless until then. BUT fear not, my new yet-to-be-named camera will [hopefully] be accompanying me, and I intend to get to know her/him very well :) My last cooking class of the semester (*tear) is tomorrow, so I will do my best to update before we leave, but I can’t be sure (there is a good possiblity I will be running around the apartment wildly throwing things into bags…don’t you wish you were there to see). 
Ciao for now!