Wednesday, February 26, 2014

purple purple purple

Okay so purple is probably my least favorite color for some reason, but when someone picks purple as their color, you just gotta go with it. Luckily this bride had the sense to choose anemones and hyacinths, both of which were more of a blue toned purple, and absolutely stunning. (I made all the arrangements/bouquets pictured)

Tuesday, February 25, 2014

radish salad

These radishes were too beautiful to not purchase and consume. I put them on a salad with goat cheese, radish sprouts and balsamic vinegar + olive oil. Just like me, this salad is pretending it's summer already.

Monday, February 24, 2014

garden style bouquet

I really liked this bouquet so you are going to have to excuse me for the ridiculous amount of photos, I wanted to show off all the angles. 

Sunday, February 23, 2014


Whelp, here's what Valentine's looked like at my house. Unfortunately the grits, heart-shaped biscuits and quiche are not pictured but they were mighty delicious. 

Friday, February 14, 2014

tofu tacos!

 There is a bar here called mother that serves tofu tacos, and my roommate and I are straight up addicted, so it was only a matter of time before we figured out how to make our own. Luckily it's pretty simple so while they aren't identical they are pretty damn good. Also this is my very first recipe that I didn't copy from someone else! (Well I copied their idea but whatever, you get get it.)

tortillas of your choice
1 package extra firm tofu
red cabbage (half a head or less)
fresh ginger
broccoli slaw
sweet chili sauce
few dashes of rice vinegar, balsamic vinegar, soy sauce, sriracha 

Cut up your tofu into around 18 pieces, I like thin rectangles because they fit in the tortillas better. Fry them up in your favorite oil (I use canola) until they are pretty crispy. This is basically the only occasion where I don't add seasoning to tofu because the sauce is absolutely phenomenal and works better if added after the fact. 
Grate/cut up the cabbage in manageably bite size strips, toss with broccoli slaw and grated ginger (add as much as you think you can handle, maybe a teaspoon? more? just go with it) you can add a bit of the vinegars and soy sauce just enough to coat the slaw. I'm not super descriptive because we make this a little different every time, and it's all about personal preference to me.
Now time to doctor up the sauce. This is probably unnecessary since sweet chili sauce is the best thing ever, but I like a bit more kick to it, so I add the vinegars and some sriracha and keep on tasting it until it's so good I want to eat it by the spoonful. 
We prefer to warm the tortillas for a couple minutes, but not until they are crunchy. So once you have crispy tofu, slaw, sauce and warmed tortillas you are all good and ready to pile it up and make a mess. This makes about 6 tacos, but if you are feeding more than two hungry people, you might want to fry up another pack of tofu. So easy! So addictive!

Wednesday, February 12, 2014


This was my first attempt at falafel, and after a few tweaks of this recipe, I got it right. I'm not a cilantro/parsley fan, so I left that out but upped the garlic and lemon factors, adding them to the yogurt sauce. I also had to add an egg to the falafel mix because the patties basically crumbled when I tried to fry them. The slaw, like most cabbage/non-creamy slaws, tasted better after a day of marinating in the lemon juice. All in all quite tasty, and I will probably make it again. 

Tuesday, February 11, 2014

pretty enough?

The artifice of female expression when in public. You may be hearing that word a lot from me now. Get excited. 

Monday, February 10, 2014

can it be warm yet?

These flowers are pretending it's spring. I'm trying the same thing, but it's not working out so well.

Saturday, February 8, 2014


I'm just gonna continue on this gif kick since I seem to have stumbled upon some really awesome ones. Simon Landrein is the illustrator. Kinda dirty, kinda awesome.

Tuesday, February 4, 2014

Monday, February 3, 2014


Finally took a semi-decent photo of this piece. I keep editing it, though, so there's no telling if it's really truly done or not. I think I still may want it to be even more busy/gross/appealing/textured. I dunno.