Oh hi, excuse me as I am typing this while I’m underneath a pile of wood, textbooks, novels, and more paper! Remember me? It’s only been a week since my last post but so much has been going on. Lots of getting down and dirty at the studio! I can’t wait to show you all my final piece. My critique is on Monday so it’s coming up soon! I’m actually going to start filming the video piece for my structure tomorrow. Anywho, on with the show!
Thank you all for the compliments on my outfit! A couple of you asked where I got the skirt from, and Holly you guessed it! Anthropologie of course! Am I that predictable? Hehehe. Also the backpack was a gift from my grandparents from a random street market down in Colombia.
This woman she knows actually makes jewelry and this is one of her pieces and there’s a matching bracelet as well. I just realized that in the picture of me dancing below I’m wearing another necklace the woman made. I love how they’re eye-catching but fun at the same time.
Oh! And a little tip for OIAJ: I like to bust out the jar when I have what my eye says is about 2-3 tbl of the nut butter left. I also cook my oats separately and stir it in little by little so the nut butter gets mixed in really well!
Now on to some eats from these past couple of weeks. Randomness commence!
While I was visiting my soul sista’, Liz, I saw she had an amazing assortment of nut butters to choose from. Her favorite brand is Futters’, can’t you tell? I loved these so much and she was kind enough to ship them to me! Complete with a super sweet card that’s sitting on my kitchen counter that I see every morning. Having meaningful reminders of my friends (especially the ones that are far away) always comfort me.
Figs and chocolate-anything are such a great combination!
I like to cut my toast in half so I can try more spreads such as : butter, butter + marmalade, chocolate pecan butter, chocolate pecan butter + Mymoune’s Crème of Dates with Almonds.
For the brussels sprouts I just sort of followed this recipe.
Mock tuna salad–simple and yummy
I followed smitten kitchen’s chana masala recipe and served it on top of some basmati rice + coconut oil. I love the fragrance basmati rice gives off when it’s cooking.
Romaine + chopped yellow onions + tomato slices + my favorite BBQ sauce + Lemony Goddess dressing + goat cheese
Boy do I have a lot to catch you all up on! Stay tuned for my next post, which will hopefully be sooner than later. Much love to you all.
“A crust eaten in peace is better than a banquet partaken in anxiety.” -Aesop