Saturday, March 10, 2012

ta-ta for now

{new specs! After a few years I wanted to get new frames so I chose these CK tortoise frames. I'm still getting used to them on my face haha}

I realize that Lent has already started and I am a bit behind, but I wanted to really examine what it means for me to give something up for the sake of the Gospel and for my spiritual walk. Giving up facebook or meat are good options, but somehow there always seems to be another reason: "i need to study more" or "i feel like a heffer & want to do a veggie cleanse". These make sense but ultimately, once again, it's not making it about Christ and the sacrifice that He gave. I need to sacrifice something that there would be no other reason for me to except to further my walk with God...

Therefore I am giving up blogging for Lent. I love this blog to pieces but it's the one thing I can fast from without ulterior motives. Thank you all for following and I will see you in the real world or in a few weeks with some killer recipes..and maybe an outfit post :)

ta-ta for now! lots of lovee

Ephesians 2:8-10

Friday, March 9, 2012


While purusing my daily blogroll reads the other day, I came upon Margaret Zhang's coverage of Prabal Gurung's Fall collection at NYFW, and she credited Bon Duke for her backstage pass that day. Curious-me dug a little deeper clicked on the link and discovered the treasure pit that is Bon Duke's site and works.

Instantly falling in love with his humor (banana vid) and ability to capture flowing movement of the pieces, I tried to find out a little more about this NY fashion based photographer & found this interview of him. As if this aesthetic wonder couldn't get any more inspiring, his take on eating was so refreshing to hear!

After a long week I needed some fresh inspiration.

lots of lovee

Wednesday, March 7, 2012

i crave.

While semi really studying late for my upcoming uni finals it occurred to me that's when I crave foods the most: late at night. Currently on my 3rd ice tea studying at the chinese cafe I am overcome by the urge to eat vermicelli noodles with fish sauce from Banh Mi Che Cali.

The marriage of bbq pork+fresh veggies+fish sauce+ perfectly chewy noodles is one of pure genius.

On another note: bible study today was so encouraging! Studying the struggle of Joseph to fulfill God's dream for him that required trials and patience spoke to me about my future in nursing & what God has is store for me. 23 DAYS & COUNTING!

Hope your week is going well so far! Have a lovely hump day!

lots of lovee

Sunday, March 4, 2012

{homemade} cheese crackers

Let's be brief: I love cheese. Though not as snooty as that might sound, I love shredded mexican cheese blends as much as the creamiest mushroom brie or fresh parmesan. I just don't have the financial resources to afford nicer cheeses all the time.

Anyways, the point is when I saw smitten kitchen's recipe for essentially homemade cheezits I decided in my life it needed to be tried. The first time I used a regular block of american cheddar and they were okay, but this past attempt I used shredded mexican cheese and whole wheat flour and they were gooood!

ingredients: {yields around 40, depending on thickness)
-8 tablespoons cold butter, cut into 16 pieces
-1/4 lb. (~1 c.) grated cheese
-1/4 tsp. salt
-1/8 tsp. white pepper
-pinch cayenne
-1 c. & 2 tbsp. flour*

1. butter+cheese+salt+pepperS go into a food processor. Pulse until small curds form.
2. Add increments of flour to the curds to form larger, moist curds (or until everything is moist).
3. Knead the dough on a floured surface until it comes together.
4. Form the dough into a disk & wrap it in plastic wrap to chill in the fridge. Chill for 1 hour or at most 3 days. If chilling for longer than 1 hour let it sit at room temp 15 minuted before working with it again.
5. After chill time, while the dough is resting at room temp., preheat the oven to 350 F
6. Roll out the dough disk between plastic wrap until the desired thickness is reached.
7. Use any cookie cutter to create the cracker shapes and place on parchment papered cookie sheet.
8. Bake 14-17 min. or until golden brown. Take out & cool & store in airtight container.
*All purpose flour works but I preferred whole wheat flour to give the cracker a better consistency.

Enjoy your snack! Have a good week!

lots of lovee

Ephesians 3:19