lovely

day-tripped to the kenilworth aquatic gardens of anacostia, dc. apparently its the only national park site devoted to the propagation and cultivation of aquatic plants. how fascinating! really though, lotus flowers/lily pads/pollywogs are da bomb. find the turtle below:

(click tha pix to make them bigger/better)

real romantic.

home sweet home

this is how i feel right now:

(fotos found on fffound)

this is where i want to be right now:

alison made this wonderful map of important places (bars, bakeries, her place, my place) in our part of argentina. she is sooo amazing. she should be a professional planner. 

all i'm trying to do is live like a goddamn queen

this is where sandi and i will be sleeping in BUENOS AIRES:

since katrin and alison are staying with host families, renting an apartment was a much tyter option than a hostel. this way we can have everyone hang out somewhere nice and spacious. also having a kitchen and private bathroom will be so fantastic.  forreal, i know it sounds stupid and cliche but im just tryna find myself again by getting lost in a place where all everyone wants to do is have fun tout les temps.  i haven't been adventurous in a long time. or ever. MUST WAKE UP.

other than argentina i feel like i have a lot to look forward to when i return. even though i've been out of school for weeks now summer hasn't really started. i haven't been reckless yet. well maybe a little reckless, but nothing to think twice about. ok, i take that back too. i've thought twice or three times. 

i wish with all my heart that i was living in richmond but my situation in arlington isn't exactly awful. i have a tyte job, promises of visits, the chance to stay in new york whenever i please, and ABBI! and now will...who gave me a ridiculously pretty piece of printed paper. need to fame & blawg about that l8r. forreal, he's totally going to be famous. 

ugh sorry this is the longest, dumbest blog post of them all. 

holler with an address if you want a postcard.

I LEAVE MONDAY NIGHT!

LOVEYOU!!

p.s. this is a before&after of a lamp i got from the good samaritan a few weeks ago.

 

ugly.

trendy!

the death of an iris

i know, i know.

something of this nature will be permanently perched on the left side of my back for all eternity come fall, via a well paying job and over-sentimentalism.

blow over me solar wind

all of my favorite songs are too short

ok this one's not that short but still. i cant believe you died. wish i knew where you are/what you're doing.

scraping the pantry

probably the first time EVER, that i've had everything i needed for a recipe on hand.  grow yer own herbs!

Pea, mint and feta risotto…
(Serves 4)

1 ½ cups Arborio rice
4 cups of warm vegetable stock
½ cup of crumbled feta
½ bunch of mint, leaves torn
2 cups of fresh or frozen peas
1 onion, finely chopped
1garlic clove, crushed
2 tablespoons of olive oil
1/4 cup of grated parmesan

salt and pepper to taste

Bring ½ litre of water to the boil and then blanch the peas, garlic and mint leaves with a teaspoon of salt in the water. Leave for about 3 minutes.

Remove about ¼ of the peas and mint, and place the rest into a blender, along with the water and purée.

Heat the olive oil in a large heavy based saucepan on a medium heat. Add the onion and cook until soft, about 5 minutes. Then add the rice and stir for about a minute until the rice is nice and glossy.

Add about a cup of the warm vegetable stock and stir slowly, allowing the rice to gently absorb the stock.  Once the stock has been absorbed and the rice is gently bubbling away, add another cup of stock and repeat the above. Do this for each cup of stock to follow but after the third cup has been absorbed taste your risotto – at this point it should be nearly ready but if you taste that its still a little too crunchy then add a little more stock if you have it or just water. Then with the last cup of stock, add the purée pea, mint and garlic and stir to combine and allow all the liquid to be absorbed. Smell that beautiful mint!

When the rice is al dente (this should take about 25 minutes), first taste to see if it needs a little salt and if so, add. Then turn off the heat and stir in the parmesan. Stir in the remaining pea and mint (stylist’s trick: serve the risotto in each bowl first and then loosely place the remaining pea and mint throughout the risotto so that all the gorgeous green does not get lost during serving) (but don’t take too long because the risotto will go cold!)

Top with the crumbled feta, a dash of cracked pepper and serve immediately.

(recipe & photos found on design*sponge)

i want what i see

andes from an airplane. gimmie this.

original subway cars from the 1940's. give me this.

(might be peru not argentina. couldn't understand the blog i found these images on.) 

16 days and counting. 

gimmie vigor. 

also:

an excellent excuse to visit the west coast.  

meet me here so soon

this is what i've been waiting for. i'm so proud of myself for being able to support what ever the heck i want, whenever the heck i want. i swore this summer was going to be a bust but i was so wrong. buenos aires, get fucking ready. katrin and alison you better get ready.

like it and love it

four feet that sleep(walk/run)

i want to be buried in snow

suddenly rethinking summer. so scared.