May 12, 2019

Sunday Dialogues: Turtle Shell

Is it something that makes me, me, or is it a result of growing up in the same house for 13+ years? I don't know when it all started; I just know it felt a lot worse when I left Emory.

If you tap on my shell, you'll quickly realize, as it cracks and disintegrates before your eyes, just how much of a facade, a cold front, a defense mechanism, it all is. Really and truly, I'm fragile as heck.

May 2, 2019

Shayla in Spring

It’s mighty fine being a dietetic student. Most of your closest DPD buds are transfers, definitely share your love for science, will spend 9+ hours preparing to feed 811 people with you, and are drop dead GORGEOUS. Lucky lucky me. 

April 21, 2019

Travel Guide to Santorini

Santorini - it's white, it's blue.

Chances are, you've seen photos of the sun setting over a cave house-studded caldera. And if you have, there's an even greater chance that Santorini is on your list of places to visit one day. That was true for me and my family. Despite wanting to plan a more restful vacation, we couldn't not squeeze in a stop at Santorini. In other words, I was going to see that sunset.

Here are my recommendations if you're planning a trip to Santorini:

March 31, 2019

Journey to Fira, Santorini

The journey to caldera began on a frigid January evening in New Jersey. Twenty hours later, we stumbled along the hilly streets at midnight, en route to the only (and soon-to-be-favorite) gyro shop open. 

March 3, 2019

Curried Lentil Soup with Garlic-Butter Naan

My friend Gabby sent me a few photos of the spring that's blossoming on Emory's campus in Atlanta. I'm still stuck in soup weather, so here's yet another vegetarian-friendly, lentil soup recipe that'll hopefully make you feel all warm & fuzzy inside - even on a busy weeknight! 

February 24, 2019

Minimalist Baker's Lentil Fesenjān (Pomegranate Walnut Stew)

One of my Spanish professors this semester is visiting from Argentina, where they're currently experiencing summer, and I gotta give her kudos for braving Cornell's winter. She arrived a week before our -20*F days! When the sun's rays finally peaked out and kissed our window, she jumped up to celebrate. Profesora comes in everyday with a weather report (in Celsius, of course), and I always leave her class with a cheshire cat grin plastered on my face. She's incredibly accomplished, so sitting next to her in our small class of 6 students keeps me in awe. No matter how regular our conversations before class are, I marvel at how personable she is - she, too, loves walks in nature, and you bet your bottom dollar I gave her a list of "bucketlist" places to visit during her semester here. 

The recipe I'm sharing in this blogpost is adapted from Minimalist Baker's Vegan Lentil Fesenjān. Dana, the mastermind behind Minimalist Baker, couldn't have titled her blog more appropriately. Minimalist Baker's brand is marked by its simple, fuss-free and feel-good recipes. I, on the other hand, tend to further minimize recipes out of laziness or frugality, so here's my take on Dana's Fesenjān. I've also rearranged some cooking steps to help maximize this stew's depth of flavor.

This flavorful-while-simple recipe makes me think of my wonderful professor - someone who's renowned in her field, well-rounded (I've never taken a physics class and here I am, recalling thermodynamics and "entropy" from previous P-Chem units, in a contemporary Spanish literature and art class), and pure genius, but at the very core, is wonderfully human and down to earth. Esta receta es para ti, Profesora!