Tuesday, May 26, 2009

1) Portland

I've become re-inspired by my internet moniker, thingsneverdone. Instead of focusing on all the Things (I've) Never Done, I've decided to switch focus to the end of Things (I've) Never Done: firsts. Perhaps it's just the flowers on the crab apple tree outside my window or Julie Doiron talking, but it seems like a fitting outlook on life.


This Spring Break, Nancy, JC, Margaret and I drove the little Yaris (which led to another first, learning to drive a manual car!) all the way to Portland, OR and back.

"Hi, Portland! Hi!"
"Hi, Kim! Enjoy your Pad See Ew!"

Squirrel charming in Washington Park.
Fact: Squirrels love burritos. Fact: So do we.

"Victory! Yeah! Yeah!"

Vegan Memphis Mafia Doughnut from Voodoo.
Margaret: "nom nom nom nom" eat it up, grrrl.


Though I'm an avid reader of the horoscope section of the newspaper, I've never truly taken the advice to heart. Maybe if they were more like fortune cookies then I'd be listening a little more closely. You've seen Freaky Friday. Fortune cookies are full of pwr and mysticism and are not to be messed with. Either way, on one particular day, both of my horoscopes (cusp bbs, you know what's up) seemed too uncannily true to not listen to.

1) You're neighborhood will soon look different. Either you will move or something will happen to change your current one.
2) In the search for your dream home, visualize it and even draw it daily, hourly. Like a magnet, this house will come to you.

I'm not sure if checking Craigslist hourly counts as visualizing my dream house, but it seems to be working. Saturday we're going to an open house for the dreamiest house we've seen yet. But, just in case, horoscope, this should count for real:

The tip top of the roof, which shelters my attic bedroom

The stairs lead down to the main floor

Morning light in the kitchen through the bay windows

The f'real dream house

Sunday, May 17, 2009

summer does not equal stagnation

Perhaps this blog will be taking a new direction.

I love cooking. I love clothes. I love...a lot? In an effort to combine them all, I'm imagining this space becoming like a more in depth tumblr. As a child of the media age, I'm sure I've more than a mild form of ADD so that's probably the best I can manage.

Expect art, recipes, fashion, Etsy finds, DIYs, and anything else that strikes my fancy!

Sunday, April 12, 2009

etsy update

Two more items for sale in my etsy store!

Friday, April 10, 2009

hocus pocus

Just a small glimpse into my Spring Break '09 adventure!

Though we got an assortment of doughnuts from Voodoo, I only took a photo of the vegan Memphis Mafia. SO GOOD.

Portland, you are missed.

Saturday, March 14, 2009


Meat After Meat Joy

Friday, February 13, 2009

nom breakfast quinoa nom nom

Believe me when I say this, guys: Breakfast Quinoa is BOMB.

breakfast quinoa

I cooked up this tasty bowl of goodness about a month ago (seriously, I need to get back in the blogging game) when I had a little bit of time before class. Those morning when you wake up before your alarm for no good reason are blessings in disguise. Just think of all the things you can do with an extra hour. Drink some tea, catch up on some reading, surf teh interweb, play Zelda, cook some quinoa...pretty standard things, basically.

The recipe I used was based on the one posted to 101 Cookbooks from Dr. John La Puma's book Chef MD's Big Book of Culinary Medicine. Heidi's blog is one of my favorites, and if you haven't already I encourage you to check it out. Hopefully you'll find her as inspiring as I do.

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

The changes I made included swapping the milk for soy milk, the agave syrup for maple syrup, and the blackberries for rehydrated dried cranberries and dried apples. Nom nom nom nom nom.

If it looks like a pretty big bowl of quinoa, that's because it is. I totally forgot that quinoa expands so much. In the end, I think I ended up with about 3 full servings...and...well...I ate it all! It was THAT GOOD. Or, bomb, if you will. Legit. Deluxe. I could wax poetic forever, but I'll spare you.

breakfast quinoa