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fuckyeah-nerdery:

doormat-ethic:

Am I a terrible person? Perhaps.

I finally found the tapestry simulator again—it’s been offline for a while, but someone recreated it here.

Sherlock, nay!

you’re not the man of my dreams. i think you’re fucking perfect anyways…

i turned out the lights, the tv, and the radio. still i can’t escape the ghost of you.

the monday ‘fit says pink ahoy: br navy cardi and tank, uo nautical necklace, kate spade pleated pink skirt, gianni bini navy striped pumps, t&co heart padlock skinny bangle, cameo earrings, j crew navy stripe headband and belt. #thedailyfit

chocolate mousse

seriously easy. yes, seriously. it’s three ingredients, takes five minutes to make, and it’s diabetic-friendly!

in the microwave, melt 6 oz baking chocolate, 50-70% cacao content (i use vahlrhona. they’re fair trade!) in a glass dish. with the mixer, blend 8 oz whipping cream until stiff peaks form. fold in the melted chocolate with a spatula. add 1/2 cup cocoa powder to the mixture, folding in with a spatula. chill until ready to serve. serve in pretty glasses. add chopped figs to garnish.

the raw lasagna was inspired by dinner last weekend at gymnopedie in athens, ga – a small little restaurant that i just love, love love… basically, it’s layers of thinly sliced raw zucchini and heirloom tomatoes with basil pesto, tomato sauce, and cashew ricotta. recipes as follow:

basil pesto

in a food processor, grind: 1/2 c pine nuts with a few tablespoons of extra virgin olive oil until finely ground then combine the chopped pine nuts on a cutting board with:

1 c fresh basil leaves, packed

1/2 c parmesan cheese

3 medium garlic cloves, minced using a very sharp knife,

chop the basil, cheese, garlic, and pine nuts together. i think the best method is to push the ingredients together in the center of the board and chop, and go over and over the mixture again until it forms a pesto that’s a texture of your liking. doing it manually gives me so much more control, and using a sharp knife helps cut the basil cleanly, rather than bruise it, and the pesto won’t wilt so quickly. finally, in a bowl, mix the pesto with extra virgin olive oil (about 1/3 cup), and salt and pepper to taste.

cashew ricotta

adapted from lunch box bunch (i love this blog!!)

in a food processor, combine:

1 1/2 c raw cashews (they must be raw, for an authentic ricotta taste and texture)

1 tsp garlic powder

2 cloves raw garlic, chopped

1/4 c lemon juice

dash of pepper

dash of cayenne

small scoop of nutritional yeast

water, as necessary, to help thin out mixture blend until smooth.

that’s it. oh, and it’s paleo and vegan. and you ain’t gonna hear nobody complain about that, either.

tomato sauce

in a food processor (there it is again!), combine:

1/2 avocado

handful of baby carrots, or 1 carrot, chopped

2 stalks celery

2 tbsp tomato paste

1/2 onion (try vidalia for a different taste)

4 tbsp extra virgin olive oil

2 tsp vinegar

2 tsp basil

2 tsp thyme

2 chopped garlic cloves

1 tbsp red chili pepper

blend until smooth. then add: 3 heirloom tomatoes, chopped, and blend again until ideal consistency is achieved. i like chunky pasta sauce, so only one or two little pulses does the trick.

adapted from the nyt

great greens vichyssoise soup

in a medium saucepan, combine:
1 leek, cut into thin slices
1/2 medium head broccoli, florets only
1 small cucumber, peeled and cut across in 1/4-inch slices
1 10-ounce box frozen tiny peas, defrosted and drained
1 pound mashing potatoes, peeled and cut across in 1/4-inch slices
1 small bunch parsley, leaves only
1/2 small green cabbage, cored and shredded
6 cups vegetable or chicken stock
salt, to taste

bring to a boil, lower heat and simmer 20 minutes.

strain soup, reserving liquid. in a food processor, puree vegetables with a little of the reserved liquid. season with:
salt and pepper, to taste
1 teaspoon white-wine vinegar
this soup can be served hot or cold. depending on the amount of liquid you incorporate back into the puree, it can be as thick as you like it. i made mine quite thick, so i can thin it to serve with olive oil, or serve as a kind of pate with cut vegetable garnishes on top.

amuse-bouche: mini wheat toasts with balsamic vinegar reduction and my whole foods splurge: fig, sweet onion and thyme preserves…

peach and raspberry purée with lemon infused sparkling water

homemade imitation pellegrino pompelmo!

a 300 ml bottle of pompelmo has 150 calories, 36 g carbs, and 35 g sugar. it also costs $3.99. the packaging says it contains 16% fruit juice, which i used to do the math to make homemade pompelmo with my soda stream…

juicing one large fresh grapefruit ($1.99) and sweetening with two packets of stevia ($0.05 per serving = $0.10), i obtained about a half cup of liquid. depending on the size of the fruit and how much you like pulp, you can make more or less. but a half cup was roughly equal to 20% of my soda stream bottle, so it’s exactly the amount i needed.

the one liter bottle of homemade pompelmo contained 52 calories, 11 g carbs, 10 g sugar, and cost $2.09. i added some fresh mint and enjoyed my sunny beverage at my desk today, feeling quite brilliant over the monetary and caloric savings…

#foodies

the daily ‘fit: black tiered poly/spandex wrap dress ($40ish at ny&co), dusty mauve cardi, geology rocks necklace, goldtone bangle set, opal vintage style cocktail ring (banana republic closeout steal at $11.95), see you later alligator clutch, pointed toe pumps… #thedailyfit #fashion (i need to do a better job of smiling in my photos…)

yesss…

(via poopbird)

i’ve been living so long with my pictures of you / that i almost believe that the pictures are all i can feel…

yesterday’s outfit: $30 polyester red/orange dress from ny&co, vintage scarf (thanks, grammy!), $5 h&m pyramid stud knuckle duster, cephalopod bangle (found at the record store for $15), nude clutch and heels. #thedailyfit

yesterday is finished.
tomorrow is uncertain.
today is my only chance to be the best I have ever been.