Food for Thought

Mid-November Music Playlist

For reasons I cannot comprehend, it’s been a year since my last music playlist on the blog. Music is such an important part of my life, and nothing gives me more joy than finding new songs to add to my collection (except maybe cooking, of course!). A lot of my music isn’t what you might classify as mainstream, although there are definitely exceptions. I love discovering lesser known, but amazingly talented, unique artists. Some of the names on this list deserve so much more recognition than they presently have.

A lot of these songs helped me get through a particularly stressful, final month of college, and they are still at the top of my playlist. This is a mix of old songs, and new, with some that have been around for years, and others that only released in the last few weeks. These songs are a little on the mellow side, which I think reflects my present state of mind. As usual, my personality is all over the place, and I can never settle on a particular genre, so my music reflects that chaos.

Here’s my mid-November playlist:

Kings of Convenience- I Don’t Know What I Can Save You From

Kings of Convenience in concert

My cousin introduced me to this band a couple of years ago and I have been hooked on ever since. Their music is so calming and dreamy. Kings of Convenience have released three albums so far, and they’re all so good. I usually listen to their albums when I’m feeling anxious, or have trouble falling asleep at night, but also when I just want to feel assured that everything is good in the world. This particular song is absolute perfection. Every time I listen to it, I feel like I’m transported to a quaint street somewhere in a fantastical land (Like out of a scene from Le Fabuleux destin d’Amélie Poulain). This list isn’t made in any particular order, but I Don’t Know What I Can Save You From is number on for sure. Words cannot describe how much I love this song.

Marika Hackman- Ophelia

Marika Hackman

Many years ago, my family and I visited the Grand Canyon, an absolutely unforgettable experience. The one thing missing on that trip was music, since my iPod had been stolen in Las Vegas when we stayed at the Trump Hotel (I don’t really like associating with anything remotely ‘Trump’, but I was younger then, and they did have a FABULOUS breakfast buffet). This song makes my soul feel alive. It takes me right back to the amazing memories I have from that trip. Marika Hackman has a such a wistful, haunting voice. If I close my eyes, I can imagine standing at the edge of a cliff, listening this song reverberating among the hills, in time with my heart beat.

St. Vincent- New York

St. Vincent

This woman is amazing. Her music is experimental, passionate and reflects a lot of her quirky personality. St. Vincent’s new album Masseduction dropped just a few weeks ago, and while most of the songs are a little faster paced, this one is my current favorite. There’s real raw emotion to it. That being said, the entire album is amazing, and definitely worth listening to. St. Vincent is one of those artists I wish more people knew about. I first heard her voice in the song Roslyn in which she featured with Bon Iver. It was love at first listen, and I haven’t looked back since.

LANY- Hot Lights

LANY

I came across this song while watching the first episode of The Girlfriend Experience and ended up replaying a scene multiple times just so I could listen to it.  Hot Lights is the quintessential retro bar/gastro pub song. Imagine a hazy atmosphere, wine, lights, dancing, and you’ve got the spirit of this song. It’s classy and sexy, definitely not one of those wild party anthems. This is the kind of music you want to listen to when you’re out with friends and just want to have a relaxed, memorable time. I wish more of LANY’s songs were like this one.

Beck- Colors (whole album)

Beck at Union Chapel London

Beck’s new album Colors is nothing like Morning Phase which had a more mellow sound (I loved that album too). Its eclectic, and exciting with almost psychedelic, retro undertones. The songs are bustling with such palpable energy, you can’t help but feel uplifted when you listen to them. I’m not going to pick a song here. I love so many of them, its just too hard. Maybe in a couple of weeks I’ll have a favorite.  Beck is so incredibly talented. The fact that the same person can skirt around and experiment with so many genres and get it perfect every time, well wow. You have got to listen to this album guys, there’s no way you won’t love it.

Camila Cabello- Havana

Camila Cabello

I didn’t know much about Camila Cabello until singles from her upcoming album were released. Havana was the first song I listened to, and I was really surprised at how much I liked it. Influenced by her Cuban heritage, Camila’s songs are unique and refreshing in an otherwise mainstream genre. I hope the rest of the album has songs as great as this one. In the meantime, I’ve decided to learn some moves to Havana! I’m lazy and don’t like to exercise, so dancing is the perfect way to let loose and get fit. This is either going to be a complete success, or total disaster. 😛

Ibeyi- Away Away

Ibeyi

Twins Lisa-Kainde and Naomi Diaz are the formidable duo of Ibeyi, a band whose music is heavily inspired by their Afro-Cuban heritage. Their music has hints of the Yoruban language, and is a perfect medley of hymns, chants and percussion. Their music is unlike anything I’ve ever heard. Its melodious, powerful yet soft, and every song has so much meaning. I love learning about new religious cultures and traditions. Several of Ibeyi’s songs make references to the Santeria religion, which has fascinated me for many years now. This song, Away Away released this year, is my favorite so far. If you love soul-electro music, and crave a little something different, this song is for you.

Big K.R.I.T-

Big K.R.I.T

Big K.R.I.T released his first independent album a few weeks ago titled, 4eva is a Long Time Ago. Despite being considerably lengthy (it’s got about 20 songs!) this album is easy on the ears, with soul searching lyrics and an array of different sounds. My favorite song on the album, Justin Scott, named after Big K.R.I.T himself is a particularly introspective track. With orchestral backing and a heavy soul influence, this song is simply beautiful, and makes for an enriching musical experience.

Camille- Seeds

Camille

The song Le Festin by Camille is one of my favorite go to, happy songs. I heard it for the first time in the movie Ratatouille, and liked it so much, I went on a rampage of Camille’s albums.  I’ve already mentioned on the blog my eternal love for all things French, and I feel like Camille’s music perfectly encompasses those feelings. Seeds is the first English song of hers that I have come across, and it is something special. The song really stood out for me, not because it was easy to understand, but because the music was just so beautiful. Camille’s voice is layered and airy, and the melody is one that stays with you. In fact, I’m humming it right now…

P.s. Thoughts? I wish I could have gotten a better picture of Camille. Copyright is a pain.

Dua Lipa- New Rules

Dua Lipa

This song is on my list mostly because, it’s just really addictive. I’m kind of skeptical of a lot of new singers these days, since a handful of big names really can’t sing (personal views only! :P). Dua Lipa blew my mind. She has a strong, throaty voice, and her live performances are extremely faithful to the official version. I haven’t listened to much of her music, but I do play this song several times a day.

And that’s all for now! Enjoy. 🙂

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HOME SWEET HOME!!! No Longer Hibernating (Yawwwwn)

Dear Foodies & Friends,

I’m home for the holidays and it feels amazing! I can’t tell you how long I have been waiting for this moment. This semester was like one annoying, never-ending train wreck, and the next semester may just be worse, so this break? I NEED IT. Eeeeee I’m practically pinching myself, I’m so happy. ❤

I got home the first week of November, but unfortunately had a few project submissions to do, so now that my college stuff is out of the way, it’s time to get back to blogging! I’ve received a lot of wonderful comments during this hiatus, and I’d like to thank each and every one of you for being so kind and understanding.

My internship starts this coming Monday, and will go on for a month (I’m so nervous and excited at the same time hahaha 😛 ) so I thought I’d use the long weekend to tell you all about some of my ideas for the blog. First on the list? MORE FOOD! You can never have too much yummy goodness. Also, I’ve really been slacking on my music section. Can you believe there’s only one post up there? Sheeesh. I have got to get cracking on those monthly playlists.

Lastly, I’m super excited to start a new section on wacky home remedies. When I was little my mom would make me try these strange, quirky mixtures, powders and pastes. I won’t lie, half the time, I’d make up some wild excuse or run away (she would always catch me. 😛 ) but I have to give it to her, my mom is one smart lady. I’m a lot more open to her crazy homemade concoctions these days, and surprise surprise, they really work! I can’t wait to share them with you.

Things are looking up around here, and right now, I’m going to cozy up in my fluffiest blanket with a glass of wine, and watch reruns of The Office.

Have a Goodnight/morning world.

It’s Time For Me To Hibernate

Hi Everyone!

It’s been a while since I’ve posted on the blog and the reason for that is- I’m a little under the weather. I’ve got a stubborn case of tonsillitis, and its been keeping me from being my usual happy self, so I have decided to take a little break from blogging until next month. I’ll finally be done with my endless assignments and exams so it’s going to be a fresh new start AT HOME! Gosh, it’s going to be great, I can almost smell the freedom!

Meanwhile, I’ll definitely be dropping into WordPress from time to time to read your lovely posts and make sure I’m updated with the latest. Thank you for all the love and support, everyone. It means the world to me.

Awesomeness coming your way in a month’s time! Stay tuned.

With Love & Lots of Butter,

Little Chef

Breezy Breakfast Bowl

Dear Foodies & Friends,

These past few weeks have been long and rough, but I finally decided to take a breather and head out to the city for some lunch! I can’t tell you how AMAZING it felt to get away after being cooped up in one place for so much time. The day was bright and sunny, and my hair danced with the breeze. Not even the crowded bus ride afterward could rain on my happy parade.

You know those cravings you sometimes get that just don’t go away no matter how hard you try? Well, for the past few weeks all I could think about were some plump, juicy momos. Luckily for me, my boyfriend is a wonderful, understanding person (It’s also possible he wanted me to stop saying ‘momo’ in a sorrowful voice every few hours :P) so he agreed to come with. Lunch was SO yummy, and definitely worth the wait. I gorged myself silly.

It’s that time of the year when I start feeling a little homesick. I haven’t really been home for more than a day since the semester started, and my little brother flew the coup to start college too, so mum is on her own now. We’ve got holidays coming up in about two weeks and I CAN’T WAIT TO GO HOME!!  Back to mum’s cooking, the kitchen, sprawling over The Cranberry (my ruby red bean bag) and of course seeing my amazing, goofy friends. I’m just counting down the days and already have a list ready of some recipes I want to tackle.

Breakfaaaast!!

Speaking of mum, one of the ground rules in our house has always been eating a healthy, ginormous breakfast. If we didn’t, we weren’t allowed out of the house, even if it meant getting to school late! It’s a habit that’s stayed with me, and I try to make sure I don’t skip morning meals. Now, during the week that’s not such a difficult thing to do, but on the weekend, it’s a nightmare. I’m a couch potato and usually wake up after breakfast hours are over at the mess. So lately, I’ve taken to buying some ingredients ahead of time so I can put together a decent meal that’s delicious and convenient. That’s how this recipe came about. I’ve always been fascinated by colourful breakfast bowls, and though there are limitations on the fancy ingredients one can buy on a student budget, I decided to go ahead and give it a try. This is my humble, healthy, and super easy version of a complete breakfast bowl. It’s delicious, and mom approved. Doesn’t get any better guys!

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Breezy Breakfast Bowl

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

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  1. 1 Cup of vanilla or strawberry yogurt
  2. 1 Cup of oats (I used strawberry-apple)
  3. 1 Banana
  4. 1 Tablespoon of shaved almonds
  5. A handful of cereal (I used mango stars, find them here)
  6. About 3 ripe plums/ or strawberries (they weren’t in season)

Directions

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STEP 1: Cook the oatmeal according to the instructions on the packet, with milk rather than water so that it comes out nice and creamy. Dilute it a little if you think the oatmeal is a bit gloppy. Let it cool to room temperature.

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STEP 2: Pour the yogurt over the oatmeal and smoothen the surface. Top with the cereal, banana, almond, and plums (or berries). Try to arrange everything so it looks nice and pretty, et voilà! Bon Appétite! 🙂

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Serves 1

P.s. Use coloured yogurt if you can find it!

I took this bowl around my hostel and it was empty in no time! 😀

A Very Stuffed Omelette

Dear Foodies & Friends,

Exams are OVER! I’m so happy and relieved at the same time. Finally some semblance of normalcy. On the downside, my sleep pattern is all out of order. Last night I woke up at three in the morning, and spent a good hour walking around the corridors listening to music. You can imagine how zombified I was this morning. The weather here is no help either. It’s at least 30°s C (79° F)  in Hyderabad at the moment and humid too. So far my solution has been to gulp down liters of water, which on hindsight hasn’t really helped, since I now feel like a disoriented stuffed balloon, and no one likes repeated visits to discrepit public bathrooms.

I know, I know, the sensible thing to do would be to keep the door open and get some ventilation going, but we have around a dozen cats roaming about, and for some reason they can’t resist the urge to hide under our beds. They sit there meowing in great contentment (no doubt hatching surprise attacks upon our poor unsuspecting souls ). On other occasions they sneak into cupboards and nestle themselves comfortably in our belongings. This dog lover is not pleased. Hostel life, I tell you.

If you’d like to know more about some of our past animal-related adventures (or fiascos dare I say?) click here. They’re hilarious I promise, in the most catastrophic way.

Stuffed with cheesy veggie goodness!

Moving on to these AMAZING eggs! I made this dish at the start of the semester but never got around to posting it. My friends have been requesting it for ages! It’s a stuffed vegetable omelette with lots of cheese, and perfectly soft, golden eggs. Delicious! I love how versatile eggs are, scrumptious in just about every cuisine! They even look adorable (Humpty Dumpty comes to mind, poor Humpty). I have so many memories of egg-decorating for Easter, and lots of fun hunting around. The smell when I’d find a rotten one hidden away though? Ooof, disgusting.

Getting back to my recipe! This dish is hearty and great for every occasion. And just to throw in another plus? It’s pretty as a picture. You’ve got to try it. 😀

Nom!

Stuffed Omelette

  • Servings: 2
  • Difficulty: Medium
  • Print

Ingredients

Eggs In a Pan

  1. 4-6 Eggs (depending on the size)
  2. 2 Tomatoes plus a few cherry tomatoes, for a little burst of flavor
  3. 1 Onion
  4. 200gms of Mushrooms
  5. 100gms- 150 gms of Spinach
  6. Salt
  7. Pepper to taste
  8. A Teaspoon (or two) of milk
  9. A knob of butter
  10. 2-4 Slices of Cheese
  11. Sriracha (optional)

Directions

Pretty as a Picture!

STEP 1: Whisk together the eggs, salt, pepper, milk and set aside. In pan, add some butter and oil to a pan and fry the onions and mushrooms until they are both golden brown and well caramelized. Remove and keep aside till needed.

Ingredients

STEP 2: Wilt the spinach lightly making sure not to overcook it, the lightly fry the tomatoes, just to remove the raw edge. Clean the pan and add in a knob of butter. Pour in the eggs and swirl around. When they are partially cooked, add in the slice of cheese, and vegetables.

Bon Appetit!

STEP 3: Fold over the omelette (Make sure you aren’t clumsy like me and get burned in the process), and remove from heat. It will cook through in the residual heat. Make sure the eggs don’t brown, or they will be overcooked. Toss some cherry tomatoes through a little olive, salt and pepper, sprinkle on some parsley Et voilà! Bon Appétite! 🙂

P.s. Add some sriracha on top for a spicy kick!

Aloo Sabji [The Potato Life Chose Me]

Dear Foodies & Friends,

Exams are right around the corner and I am FREAKING out! I’m still utterly clueless and confused about everything, so hopefully by some miracle (or two), and with several mugs of hot tea, things will fall into place. Hopefully. I’ve had to take on some additional responsibilities on campus, so I apologize for not replying to all your lovely comments. I have read each and every one of them ❤ and I can’t express how grateful I am for all your support.  Once September the 1st rolls by you’ll all receive a reply. I promise.

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For now, here’s the final recipe in my Rasam rice trio! Aloo Sabji (Potatoooes of course!) It’s been a while now, so just reminiscing about it is making my mouth water! These exams can’t get over fast enough, I tell you. Soon I’ll be back in my little faux kitchen ❤

Beans poriyal

If you haven’t read my previous post on the most coconutty green beans, catch it here! I LOVE vegetables, and potatoes are high on my list of favorites. Aside from the few little oddballs (I love you guys too) in my life who aren’t fond of these scrumptious little tubers, the world loves potatoes! So this recipe is for all you happy folks out there. Enjoy and help spread the love for Indian food! 🙂

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Aloo Sabji

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Ingredients

  1. 4-5 Small potatoes or three large ones
  2. 1 Teaspoon mustard seeds
  3. 1 Teaspoon cumin seeds
  4. A few curry leaves
  5. 1 Onion, finely chopped
  6. 2 Large garlic cloves
  7. 2 Tomatoes
  8. 1 Teaspoon of garam masala
  9. Half a teaspoon of chili powder
  10. Half a teaspoon of amchur powder (dried mango powder)
  11. Quarter teaspoon of turmeric
  12. Salt to taste
  13. A few coriander leaves
 

Directions

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STEP 1: Fry the mustard seeds, curry leaves, cumin and chili. Add the finely chopped onion and garlic to the pan. When the onion is translucent, stir the potatoes, and a few tablespoons of water to speed up the cooking process.

STEP 2: Add in a quarter teaspoon of turmeric powder, amchur (raw mango powder),  and half a teaspoon each of garam masala and chili powder. Mix well to incorporate all the spices.

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STEP 3: Let the potato cook through, before adding the tomatoes in the last few minutes of cooking. (Not before the potatoes have had atleast 20 minutes in the pan), garnish with a few coriander leaves, Et voilà! Bon Appétite! 🙂

Green Beans & Lots of Coconut

Dear Foodies & Friends,

Back in June during the last week of my vacation, I went slightly loco in a supermarket and bought lots of colorful plates and bowls for the blog. Thanks to baggage constraints, much of it was left at home. I have been teased on many occasions for packing so much luggage, it’s hard to tell if I’ve brought clothes or snuck in a human or two.  No apologies though! Plating up is so much more fun when you’ve got colorful cutlery. If only I could have brought it all.

I can’t be trusted in places full of produce, cooking items and of course, bookstores. I’d love to be in one right now, slumped in a bean bag, nose stuck in a book, sniffing happily at the smell of fresh parchment (alright, maybe that last part sounds a little creepy, but I’m sure there are others like me right? Let me know, all you book loving people out there!) Anyhoo, I digress.

Last week I promised to put up some recipes of side dishes that I made for dinner along with rasam and rice. If you haven’t read that post yet, do check it out here! It’s delicous!

Beans poriyal

Today’s recipe is ‘beans poriyal’. It’s a dish with tender beans cooked with fresh or lightly roasted coconut and is a staple in every South Indian household. I haven’t met a single person who doesn’t love it. Every time my mom makes poriyal at home, I ask for extra coconut over the top, so you can bet I was pretty generous when I cooked it myself! 😛 Here’s the recipe.

Beans & Coconut

Beans Poriyal

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Rasam, beans karamadu & Aloo Curry

Ingredients

  1. 150 gms of green beans
  2. 1.5 tablespoons of fresh or toasted coconut
  3. 1 teaspoon of mustard seeds
  4. 1 teaspoon of cumin seeds
  5. Half a teaspoon of dal
  6. 1-2 chili peppers
  7.  A few coriander leaves
  8. A few curry leaves
  9. Salt to taste

 

Directions

Contrast!

STEP 1: String the beans and chop it into small pieces. Set aside. Heat some oil in a pan and add the mustard seeds, jeera (cumin seeds), the curry leaves, chili and dal. Fry until the seeds pop and the curry leaves give off a wonderful scent.

Garnish!

STEP 2: Add the beans to the pan with some water so that the vegetables cook through. This ensures that the beans don’t brown or burn. Season generously with salt. Mix the coconut through, top with some coriander leaves, Et voilà! Bon Appétite! 🙂

True Love is a Steaming Hot Bowl of Rasam.

Dear Foodies & Friends,

FINALLY. After a three-week slump, some introspection and a lot of self motivation (“you will STOP being such a potato”) I’m back on the blog with my favorite recipe in the entire universe! Rasam with steamed rice (and vegetables, but we’ll leave those for a future post or two! 😛 ).

Rasam & Kai

Things here on campus seemed to be heading towards an endless downward spiral. The whole disaster started off with half the girls in our hostel falling sick. None of us could figure out why, but there were likely many causes- the water, and highly unpredictable weather being just a few. Anyway, after spending days in bed, moaning like a zombie, and dressing without a care in the world I was in no mood to confront work and classes. I guess you could say it got a little too overwhelming. Cooking is my favorite form of therapy, and while I have been doing some of it now and then, I didn’t want to put anything up until I really felt like I could give it my all. This is my passion and I really want to be able to do it justice. So I decided that taking a little sabbatical to sort my fuzzy head out wouldn’t be the worst idea. And noooow, back to the FOOD!

Rasam has always been my favorite dish in the entire world. It’s a tangy, mildly spicy soup (for lack of a better word) served with a vegetable side dish (or dishes) and rice. Every time I go home it’s the first thing my mom puts on the table, and it’s absolute perfection. I feel like it’s got some kind of special healing powers; One bowl of rasam when I’m  sick, and things instantly feel so much better. Also, did I mention just how delicious it is? My mouth is watering just thinking about it. Here’s the recipe!

Rasam, beans karamadu & Aloo Curry

RASAM

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Rasam.

Ingredients

IngredientsRasam!

Directions

Isn't it perfect?

STEP 1: Cook the lentils in a pressure cooker, or if like me you don’t have one, then simmer it for ages (approximately 30-45 min) until it’s well cooked and combined.  The lentils cook really quickly in a pressure cooker so do use one if you’ve got it. For the rest of you hostel/student folk, bare with me! This dish is worth all the time it might take.

Just a bit of Garnish!

STEP 2: Add the spices, salt, and chopped tomatoes into a pot along with the water and bring to a boil.  When the tomatoes have broken down and the spices are well combined, pour in the dal and simmer for a further ten minutes.

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STEP 3: For the final garnish (tadka), heat the ghee/butter till smoking point, then add the mustard seeds (you know they’re ready when they explode with a popping sound), the jeera and the curry leaves. Pour over the rasam with a few coriander leaves Et voilà! Bon Appétite! 🙂

A Lazy Lemon Tart

Dear Foodies & Friends,

A lot of my recipes involve a little trip down memory lane and this one is no different. During the holidays when I was younger, we would head over to Washington D.C to visit my cousin. These were sight-seeing trips, so every day we’d have an itinerary planned, to visit The Smithsonian, Washington Memorial, the aquarium and so on. My aunt would  pack us little snacks and goodies for the journey, and off we we’d go. Of these, my favorite were her little lemon bars. They were gooey, crumbly, lemony perfection and I’d asked for them all the time. It’s been years since I’ve had one, but the memory of them is so vivid I can almost taste it. Since then, I’ve moved on to lemon tarts, cakes and macaroons!

I love all things lemon (read my Lemon Cake recipe here for more!) and this recipe was something I made when I had a real craving for some yummy lemony goodness, but no patience to muck around making an actual tart shell. It’s fun, less time consuming, and easy on the pocket too; perfect for a student lifestyle (or any other for that matter! :D)

Here’s how you make it.

LEMON TART

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Lemon Tart
Now if I could just transfigure it into a lemon bar 😛

Ingredients

Ingredients

The whole tart!

Directions

When life gives you lemons!

STEP 1: To make the lemon curd, mix together the lemon juice, zest, butter and sugar in a heatproof bowl. Place over a water bath so that the curd can cook in indirect heat. Whisk together the eggs and combine with the mixture. Stir often so that the eggs don’t scramble, and the curd forms a thick, glossy consistency. Remove from heat and place in a refrigerator to cool.

Lemon Tart

STEP 2:  To make the faux-tart, roughly grind the biscuits (I used a rolling pin and a ziplock bag) and combine them with the cinnamon, sugar, butter and vanilla. Line the sides of your dish and blind bake. Set in the fridge to cool.

Just a yellow blob
Looks like a giant scotch egg!

STEP 3: When both elements have cooled down, spoon the lemon curd into the tart shell and place it back in the fridge to set and become more firm. Take it out when you’re ready to serve, Et voilà! Bon Appétite! 🙂

Moving Mountains & Shifting Hostels

Dear Foodies & Friends,

After a blissful, annoyingly short stay at home, I’m back on campus and in a new room. The past few days have been so crazy and intense. We had to move out of our hostel to make way for the new batch of first year students and I had a LOT of luggage and knick-knacks.

The journey down two flights of stairs and up again, laden with suitcases fit to burst any second amidst the many cats, toads and centipedes was already horrible. To make matters worse, there were extra kitchen supplies, dirty laundry and random objects (why do I own so many?) that I lugged up in a giant jute rucksack.  I must have looked like a skinny, harassed Grinch. Not all for naught though, there was light at the end of the tunnel- a bigger room!

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Light up the room!

That’s right folks. I’m now the proud resident of a room that’s about a foot longer than my old one. Every inch of space is precious to me, especially with my little food dreams, so this makes me quite happy. I’ve already started getting things in order and decorating my side of the space with lights, posters and other funky things. This arrangement is going to be in place for year, after which we get our own single rooms. 😀My wall!

I AM SO EXCITED! I’ve really taken some time out to figure out where I see myself in the next few years and what I want to do with my life. Everything seems to point towards a career in food. It’s my biggest passion and I love being able to use my love for art and creativity and combine it with cooking. Don’t get me wrong, I am enjoying my law courses, but after a lot of introspection I’m not sure if I see it as a fulfilling path to follow. Being here right here, right now though, I’m going to give it my best, and really concentrate on my work. During my downtime, I’ll cook my heart out. I’ve already got plans for a little kitchen corner! We’ve got a long weekend coming up soon, so there’s gonna be lots of cooking.  The challenge now is to come up with innovative, delicious recipes that are hostel friendly and set some goals so that I can balance the two contrasting spheres of my life. This is an exciting time for me, and I’m so happy that I have you all to share it with. Stay tuned for more food and craziness!

With love & lots of butter,

Little Chef