Whoa man, it’s been awhile since I’ve been ‘round these parts.
Fact: I just wrapped up the first semester of my sophomore year at Georgetown.
Holy fudge. Where did time go?
I’m inclined to explain everything that happened to me in the last three months, but truthfully, that’s rather impossible.
It was hard. Wonderfully hard or hardly wonderful? Well, both. This semester brought things I guessed but never could have expected. And now in hindsight, I find myself combing over the details, trying to figure out exactly happened. I think I went to the moon and back. I think I forgot what it meant to have free time. And I know for a fact that shiz hit the fan…uhh, more than once.
Heavens, that poor fan.
Well to quote dear Marilyn Monroe:
Sometimes things fall apart, so better things can fall together.
I’m planning on doing a bunch of writing in these next few days to reflect on the tidbits of knowledge learned over the semester. While some things learned this semester were done the hard way, I can’t help but think that those hard experiences have a way of being the best lessons.
Did I mention there will be food involved in this sha-bang? Oh dear, how rude of me. Yes, there will be food And most likely picture of yoga, the Pacific Ocean, and everything in between.
Get ready? Or not. Because sometimes, you can’t quite expect everything in life.
Meteorologist in the making. Internet addict. Can quote Spongebob without fail. Will order BBQ Bacon Cheeseburger…always. Mythbuster. Homebody. Irish twin. My necessary opposite.
The brother and I are weird. Bonkers weird. We speak in another language half the time and are usually doling out insults the other half. Similarities are also seemingly far and few between. I think English is awesome. He think science is snazzy. I like fruit. He likes bacon. I have a hard time doing nothing. He has a hard time fathoming no free time. We’re totally weird and frequently opposite. And while we may be like oil and vinegar on a daily basis, we make an awesome vinaigrette.
There’s a lot of things in this world that I enjoy, but there’s only a few things that I would go as far to say that I love.
Peanut butter is one of those things.
The PB&J has been my favorite sandwich for as long as I can remember, and I now can’t fathom oatmeal without a drizzle of peanut butter goodness.
When I heard about PB&Co via the blog world a few years ago, I was positively delighted. A company specializing in JUST peanut butter?
Oh yes. But oddly, I never actually ended up buying a PB&Co peanut butter because a) when I was younger, my family bought Jif from Costco and then b) a few years back, I started making my own peanut butter.
However, recently I saw PB&Co again in the store and decided it was well about time I investigated this peanut palooza.
So naturally, when PB&Co sent me four of its most popular flavors to sample, my sentiments sounded something like this: :
Here’s my take on the four flavors that I was sent to sample:
Old-Fashioned Crunchy
When it comes to crunchy vs. creamy, I’m totally a crunchy kinda gal. {cue hippie jokes here}. Texture and consistency are of utmost importance, which is exactly why this peanut butter ROCKS.
This Old-Fashioned Crunchy was my favorite of the four butters—hands down—for two reasons: a) consistency and b) sweetness.
Because it was a natural peanut-butter (read: initially, the oil is separated from the nut butter), the consistency was a bit thinner than your average Jif or Skippy peanut butter. To me, however, this is not just tolerable but perfect. I like being able to spread my peanut butter, but drizzling is equally (if not more) key. Additionally, in contrast to many of PB&Co’s other nut butters which are sweetened with pure evaporated cane juice, maple syrup, or honey , the Old-Fashioned Crunchy was simply peanuts and salt. As a whole, this is classic at its best. No frills but plenty of thrills and my favorite for sure.
Cinnamon Raisin Swirl
I found this flavor the most intriguing, as I’ve never tried a nut butter that is purposefully flavored. Unlike the old-fashioned crunchy, this butter utilizes palm fruit oil [edit: this is different than palm oil and nutrition-wise, much better!] for added thickness and pure evaporated cane juice for sweetener. I was pleasantly surprised by the inclusion of actual raisin, as well as the overall dessert-like quality. Though I enjoyed it as on a snack on apples and carrots, I think H said it best when she acknowledged that putting it on a sandwich might be overboard. Super tasty for a treat or snack, but I wouldn’t use it to replace plain peanut butter. H loved it and even tentatively declared it her favorite of the four.
Mighty Maple
As far as sweetened peanut butters go, I think I enjoyed this one the most. Subtly sweet with only a hint of maple, this nut butter also used palm fruit oil to make it more spreadable. Whereas the cinna-raisin seemed to have tiny crystals of sugar, the Mighty Maple was a bit thinner in consistency and seamlessly sweet thanks to the liquid nature of maply syrup. For use on oatmeal or other unsweetened breakfast goodies like toast, I particularly enjoyed this one. It was divine as a snack (much like the Cinnamon Raisin Swirl) and also good mixed with the Old-Fashioned Crunchy. H was not as keen on this one because the maple flavor wasn’t as pronounced. For me though, this wasn’t a problem.
White Chocolate Wonderful
I should probably preface this one by saying that I don’t really like white chocolate. I find it way too sweet and not at all..chocolatey! That being said, this was pretty good. I didn’t really think it tasted like white chocolate (probably why I liked it, ha!), but it was interesting and almost frosting-like. H and I spread it over waffles for our “brunner” (brunch for dinner), making the meal wonderfully dessert-like. PB&Co also uses palm fruit oil in this particular butter to make it spreadable and non-seaprating, but I found this borderlining on too thick. Of course, I’ve already professed my love for drippy peanut butter to you. I definitely couldn’t see myself making this into a normal PB&J sandwich, but I would probably we happy to use it as a snack or dessert item.
VERDICT:
As a whole, I was seriously impressed with PB&Co. I’ve tried a lot of peanut butter now—both coventional and natural, storebought and homemade, crunchy and cream—and I think this was the best I’ve tried in the storebought world. I absolutely LOVED the Old-Fashioned Crunchy and would go so far to say it’s my favorite natural peanut butter available in stores. The three spreadable & sweetened flavors were all tasty too, with the Mighty Maple being my favorite. If you’re looking for a peanut butter without hydrogenated oils that maintains the consistency of conventional peanut butter though, PB&Co is an awesome option. The spreadability factor was right on, without the artificial taste or texture of typical store brands. If I’m not making my own nut butter during the school year (#collegegirl), I’ll definitely be considering PB&Co as one of my top options!
So this last week of pre-orientation has been INSANE. 3 hours of sleep and meeting 20 awesome new freshman? No biggy.
Anyways, I’m sorry I’ve been totally neglecting ya’ll with any semblance of foodie goodness. So as a little present, here’s an end-of-summer treat to keep you going to remind you of all the wonders of Summer 2012.
One of my favorite things about being home is baking. But not just any baking…healthy baking!
Usually with vegetables. Sometimes with chocolate. Always with ridiculous dancing. Hopefully with ultimate deliciousness
H and family have been the best of hosts this summer and have graciously allowed me to use their kitchen, but surprisingly, I’ve done very little baking. With the dog days of summer dwindling though, I’m finding myself propelled to the kitchen to use up the last bits of summer produce and summer free time. This summer has been a bit indulgent (wonderfully so), but now, I’m feeling quite dandy about a healthy treat that feels great and tastes even better.
So here’s to zucchini bread….
Whole grain, protein-packed, vegetable- dotted, moist, light, summery, and most importantly, DELICIOUS zucchini bread.
Healthy Zucchini Bread
Ever-so-slightly sweet with a variation of different textures, this zucchini bread is one of the tastiest things I’ve baked all summer. It’s bursting at the seams with whole grains, protein, and omega-3’s, but you’d never guess it. Lovely either a morning breakfast with coffee or for a late summer gathering with some lemonade, this is a treat you can feel proud to eat.
Ingredients: 2 cups whole wheat pastry flour**
1 cup rolled oats
1 1/4 tsp baking powder
1 1/4 tsp baking soda
3/4 cup raw turbinado sugar
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
2 eggs
2 tsp chia seeds
3 tbsp milk (I used non-dairy almond milk)
3/4 cup unsweetened applesauce
1 tsp vanilla
3 cups shredded zucchini
1/3 cup walnuts, chopped
**Regular whole wheat is too heavy. If you don’t have whole wheat pastry flour, you can use 1/2 whole wheat and 1/2 all purpose flour.
Directions:
Preheat the oven to 350 degrees F, and grease a 9 x 5 loaf pan.
In a large bowl, combine the flour, oats, baking powder, baking soda, sugar, salt, cinnamon, and spices., using a whisk to evenly distribute all ingredients. In a separate bowl, beat the eggs until light and foamy. Add the chia seeds, milk, applesauce, vanilla, and zucchini, and whisk until mixture is even.
At this point, combine the wet ingredients into the dry ingredients. Gently stir to avoid getting a “glue-y” batter, and then, fold in the chopped walnuts.
Bake for 50 minutes, or until the bread is golden on top and cooked in the middle. Allow to cool for 15 minutes (important or you will end up with mushy bread!).
EDIT: A note from my dear mother…Since this bread has a high moisture content from the zucchini and no real preservatives (yay!), it is best kept in the fridge in order to maintain freshness. If you are planning on eating it over a long span of time, slice bread and then freeze + reheat.
I was a little bit nervous about this bread turning out dense due to the combination of so many wet ingredients (zucchini, applesauce, eggs, etc.) and whole wheat, but it definitely exceeded my expectations! I modified much of Courtney’s recipe to suit my own tastes, swapping chia seeds for the egg whites and adding walnuts.
The only thing I might try next time is either using quick oats (as originally recommended) or grinding up rolled oats a tad to make them a bit less pronounced in the bread. I really like whole oats in my breads, but I’m not sure if guests would feel the same.
That said, Mom let me know this morning that she “really liked the oat-iness.” Ironic, eh?
I guess it just goes to show you that this bread is a winner all-around!
P.S. Plus, it makes for another great recipe too…. Any guesses?
So this post is going to be a bit different than any other post I think I’ve ever written. But I think it may be my one of my favorites.
It’s rather personal—not one of “what’s” but instead, a deeper look and “who’s” and “why’s”.
I would like to say I had a specific reason for writing this, but in truth, I don’t think I did. It’s no examination of rocket science or even molecular gastronomy. It’s merely the musings on and of one person: me.
This Sunday marks the one year anniversary of my journey to beginning life at Georgetown. I can’t believe that it’s been one year, and at the same time, I can’t fathom that it’s only been a year. Because truly, the last 365 days of my life have been the most life-changing I’ve ever experience. That is no exaggeration.
Now, as I begin my sophomore year at Georgetown University, I’m simultaneously struck my so many different emotions.
Happiness. I can’t wait to go back to the place where I spent the best year of my life thus far. The idea of seeing my friends—the people who have come to know me best—makes me feel tingly all over.
Apprehension. Despite my confidence, there remains a small but distinct part of me that worries about this year. I’ve heard so much about the “sophomore slump,” and after a fantastic freshman year, I can’t help but feel a bit worried that a major downhill is in my future. Between working, taking classes, extracurriculars, and now interning (!!!), I know I’ll be busy. I know deep down I can handle it, but I still have a lingering feeling of cautiousness.
Excitement. This is probably the overriding feeling, especially in the face of apprehension. As I said, I love what I do at Georgetown and am happier than ever to be taking on roles that mean the world to me. Between acting as the director of the Georgetown University Farmers’ Market, serving in some way as a part of the student government, working at The Corp, and interning for the business of my dreams, I’m just about dancing with excitement. Not to mention I’ll be living with roommate and best friend, H, and three of my other great girl friends in an apartment on-campus!!
It’s quite simply a little sliver of my thoughts, my grapplings, my discoveries, and my own very own coming-of-age story.
Do what you believe is great work.
Love what you do.
As with all matters of the heart, you’ll know when you find it.
Remembering that I am going to die is the best way to avoid thinking that you have something to lose.
Death is very likely the single best invention of life.
Stay hungry, stay foolish. That is my wish for you.
The above quotes are some of my favorites from Steve Jobs’ Stanford Commencement Speech. While I wasn’t actually there, I always find the video to be one of the most inspiring things I’ve ever seen or heard.
It’s funny what a little inspiration does to me. My friends and family who know me well see it happen all the time. I’ll fall in love with an idea, intrigued by the possibility that it may one day be more than just that.
After a Saturday spent focusing on friends, family, and perhaps even a little of myself, I started thinking.
Really thinking.
Not just about the silly ways and means of life but the greater picture—you know, LIFE. As I often have, I wondered about purpose, a basic concept whose very purpose rustles the leaves of my mind.
What is it that I do, and why do I do it? Who does that make me?
These questions are simple but the answer is less so. I’m not talking about why some days, I choose to eat oatmeal over cereal, or vice versa. No, I’m talking about why I live and act as I do.
I wonder why in everything I do. I always seem to find myself wanting, choosing, rising to be a leader, as a wave rises from the ocean. An action so natural that we nearly forget about its seamlessly rhythmic continuity. I wonder why I see an application and feel the unspoken affirmation course through every channel of my body. From food to politics, graphic design to writing, I want to do it. It’s as if I have an insatiable hunger for life, fulfilled by what I do now but forever and always hungry for more. My physical being is not always as excited by this as my mind. Requiring sleep, nourishment, and care, my body lags behind but obeys my mind like a dutiful servant nonetheless.
I wonder why I can’t help but chase a dream for which the end is never clear. Why I give myself wholly to something but not someone, even me. Why over, and over, and over, I put every ounce of being into what I do with an almost reckless regard for myself. And the truth is, I don’t have a great answer.
I understand the manifest purpose of what I do but not the latent purpose. I know that I’m driven to do something, be someone, change something in this, but quite frankly, I’m not sure why. But I know that I am. It may be a gift or a curse, but regardless, I have always been this person. This I know for sure.
In every memory of life that I possess, I have been the same, exact person.
Not the rare and shining stroke of brilliance or talent.
But rather, the ambitious girl.
The go-getter. The hard worker.
The driven woman.
My mom always teases me that I’m “addicted to applying for things.” And perhaps, if you look at my track record, that much is clear to the bettors.
At age four, I taught myself how to make coffee for my mom and how to work a computer. In elementary school, I intentionally taught myself to ride a bike when alone with nobody’s help. With only the mindset, “I want to do this.” In middle school, I learned to be the curious chef, fiercely loyal friend, witty girl, and Renaissance up and comer.
In high school, the bets were heightened. I pushed myself to be at the upper cut of my classes, the promising track and field athlete, the Mock Trial Attorney, the editor-in-chief, the thin and in-shape woman, the National Honor Society Secretary, the California Scholarship Federation Vice President, the valedictorian, the Student of the Year Finalist. The blah, blah, blah, blah.
In college, I became a top-notch student, Georgetown University Student Association senator, a Student Governor to the Georgetown University Alumni Association, a Middle Manager for The Corp’s Marketing department and Uncommon Grounds, a Senior Design Editor for Behind the Counter, a director of the Georgetown Farmers’ Market, a Communications Chair for Women in Politics, a freelance writer for Small Kitchen College, a trusting roommate, a promising leader, a dedicated friend, a balanced daughter, a yogi, a baker, a blogger, a budding women.
Those words and titles, however, are meaningless to me.
To even write that, I feel like a dog with a pedigree—prized for what I have accomplished. For what I am, not who I am.
And truthfully, it scares me. It scares me like no fiercesome animal or horror movie ever can or will. It scares me because it is an incontrovertible part of who I am, yet I barely notice it. And when I do, I find myself asking “why?”
Why and for what? I wonder.
I do not ask why I am physically doing these things. I know that answer. I know, with every drop of my blood, sweat, and tears, that I love what I do.
But why do I love it? For that question, the reasoning is less obvious. Even for the things I love. I have learned to tango with words, being choice in what and when I say it. And in doing so, I sometimes find myself oddly able to fool the world around me. To come up with an answer that seems perfectly acceptable to everyone but myself.
To say that I love what I do is an understatement. To say that that’s the kind of person I am is incomplete. To say that I’m a dreamer is ambiguous.
But allow me an attempt to explain as best I can.
The things that I do—from being a foodie to working for a student-run corporation—give me purpose. This constant change and reach, reach, reaching for progress is not merely a surface value but a gripping part of who I am as a person, an inexplicably electrifying force that drives me.
I do not do what I do out of desire for wealth, fame, fortune, or success. I, as any other person in this world, would be a liar to say I’ve never thought about those things. However, they are not my driving energy, my core strength, or my motivating force. Not even close.
I do what I do because somehow, they make me who I am. They somehow fashion the garments of an identity distinct from any other living being in this universe. I know not where they will take me, why this is the path they have led me down. Or why my heart and soul are pulled towards this life in an attraction and emotion that take my breath away.
I just know that they do.
I know that this who I am. That this is my gift. My rise and demise. My curious truth. That this is all I know how to offer the world.
So I fully realize NYC was last week. But not telling ya’ll about my crazy weekend adventures just seems like a shame.
Big Apple storytime, anyone?
Our whirlwind weekend adventure to New York City began when H and I awoke at promptly 5:35 a.m-ish (). We stayed up late the night before talking and laughing, acting like two little girls on Christmas Eve. You better believe I groaned when that alarm went off.
We arrived at Union Station about 45 minutes before our 7:30 a.m. Boltbus was scheduled to leave, so we set out to find breakfast (part 2).
Transit food (read: a subpar cup of coffee and stale pastry) doesn’t normally appeal to me, but I was pleasantly surprised to spot a…Jamba Juice!
JAMBA JUICE There’s bunches of Jambas at home in California, but I’ve only started to see them on the East Coast recently. Scoreeee.
H asked me to order my usual Jamba fave x2. Uh huh, we’re those dorky roommate soulmates. So the Acai Supercharger it was! Sub raspberries + soymilk for the sherbet and add a vitamin boost.
In heaven. Even if it was some $6 for a small smoothie. Oh the lengths I will go to for fruit.
With smoothies in hand, we boarded the Boltbus. At a little over 4 hours, the bus ride was easy breezy and mildly entertaining due to the bus driver’s good humor. I’ve taken Megabus before, but this was the first time on the Boltbus. The bus was clean and fast and had comfortable seats, decent leg room, and WiFi. As a serious plus, I scored one of the random $1 “Bolt for a Buck” tickets when booking our trip. Couldn’t have asked for a better deal!
Once off the bus, we headed straight for the King & Grove Hotel in Midtown South Central to check into our room and drop off our overnight bags. I booked the hotel via Travelzoo’s special of $159/night—a steal of a deal for New York City. For a quickie weekend trip, the hotel was perfect. The hotel was modernly dressed with suave accent lighting, and the staff was both friendly and accommodating. Our room was clean and tastefully decorated, with a spacious shower and super comfortable queen bed. In true NYC fashion, the room was not huge, but it made smart use of the space allotted.
Also, because we planned to travel all over Manhattan and venture into Brooklyn as well, the hotel was handily located. We didn’t spend a ton of time in Midtown South Central, but the area provided a decent “base camp” for our travels.
From the hotel, we made our way to East Village, stopping along the way to check out an awesome street fair sponsored by local food businesses and Whole Foods. We scored some free samples (PB&Co!), as well as three divine blueberry frozen yogurt bars. Popsicles have never been so welcome.
to our first foodie destination of the trip: Angelica Kitchen.
At around 2 p.m. on a Saturday, almost all the tables were full at the restaurant, but we managed to snag a corner table.
H, B, and I were all pretty hangry at that point, so we made quick business of ordering. Here’s the rundown:
REVIEW: Angelica Kitchen | New York, New York
Angelica Kitchen is a restaurant in Greenwich Village, NY that has been serving up sustainable, organic plant-based food since 1976.
The restaurant’s menu varies depending upon the “season, weather, availability of ingredients, and the personal creativity of [their] chefs.”
Orders were as follows…
L – Hot Open Face Tempeh Sandwich
Slices of sourdough baguette topped with lightly marinated & baked tempeh, napped with savory mushroom gravy. Served on a bed of raw spinach, garnished with ruby kraut.
This was delicious. The tempeh was flavorful and tender, and the accompanying gravy was both great in taste in consistency. Typically, I’m not a fan of sherry wine or vinegar, but the subtle undertone in the gravy were light enough that I didn’t mind. The mashed potatoes and whole what sourdough (on which the tempeh was served) were good but nothing to write home about.
H – Olé Man Seitan
Homemade seitan & roasted vegetable mix folded into a warm whole wheat tortilla; dressed with spicy traditional mole sauce (peanuts & chocolate), & lime-jalapeño tofu sour cream; garnished with pimento.
After a bit of decision, H ordered this tex-mex dish, and w swapped a few bites of our respective dishes. The chocolate mole was interesting but a bit uncomfortably spicy when accompanied by the humid New York heat. As a whole, the burrito was not bad, but both H and I agreed that $15 was a hefty price to pay for a small-ish upscale burrito.
B- Si Se Puede Salad
Balsamic roasted cherry tomatoes & basil-olive marinated chickpeas, over local greens. Tossed with extra virgin olive oil, fresh squeezed lemon juice & coarse sea salt. Accompanied by garlic crostini topped with tofu ricotta & chives.
B’s greens were light and freshly dressed. However, much like H’s meal, the portion size was a bit small. It was good—just not great.
Overall, we enjoyed Angelica’s Kitchen but probably wouldn’t go back. While the food earns points for being fresh and flavorful (in addition to vegan), the prices felt really steep for what we received.
Perhaps it’s because my solar-powered nature appreciates the extra rays of sunshine.
Perhaps it’s because my knack for wearing yoga clothes, bathing suits, and dresses on repeat is considered totally acceptable.
How about all of the above? Correct answer.
It’s Wednesday (sorta). Which means, it’s time for some supah snazzy summer eats! Plus some extra special surprises because this past week has been Ahmazing with a capital A.
FOOD:
[Whole Wheat Waffles with Free-Range Scrambled Eggs]
Crispy and crunchy, this socca crust provides the perfect spinoff on the thin-crust pizza. It’s wonderfully savory and protein-packed thanks to the chickpea flour, making the perfect canvas for sauces and toppings of your choice.
Serves 1
Ingredients:
1/2 cup chickpea flour
1 tsp dried rosemary
1/4 tsp Italian seasoning
1/4 tsp salt
pinch pepper
1/2 cup warm water
Directions:
Preheat oven to 400 degrees F. Grease a loaf pan or half of a 8×8 pan. In a small bowl, combine all ingredients, stirring until a medium-thin batter is formed. Pour batter into the greased pan, and bake for 12-15 minutes, or until crust is golden and crisp.
Then, remove socca crust from the oven and add sauce/toppings. Bake for an additional 10 minutes. Serve.
[Chik’n Cheddar Sandwich with Sprouts & Garlic Hummus]
[Mom’s famous Veggie Tacos]
[Cocoa-banana shake]
[Homemade Healthy Zucchini Bread…packed with whole grains, protein, omega-3 fatty acids, vegetables, and most importantly, DELICIOUSNESS!! Who wants a recipe?]
[Zucchini Bread Oatmeal with the above crumbles of bread…Oatmeal is back in the game and on the fall calendar ]
Finally, best of all and perhaps my favorite food of everything…FRUIT!!!
I think I’m having a love affair with California fruit.
"You, Me, and A World to See" is a blog celebrating my passion for silly musings, whimsical photos, and of course, delicious, healthy food.
It is a celebration of life. Of reflecting on the ways and means of each and every day. Of striking a balance, getting lost and finding myself. Of learning how to be one for many and tasting happiness along the way.
Rising sophomore at Georgetown University. Fueled by music, sunshine, and dreams. Food Aficionado. Nutrition Enthusiast. Dedicated lover of puns. Yours truly.
Contributing Writer for college.biggirlssmallkitchen.com/
And most likely picture of yoga, the Pacific Ocean, and everything in between. 
I definitely couldn’t see myself making this into a normal PB&J sandwich, but I would probably we happy to use it as a snack or dessert item.
Any guesses?
). We stayed up late the night before talking and laughing, acting like two little girls on Christmas Eve. You better believe I groaned when that alarm went off.
There’s bunches of Jambas at home in California, but I’ve only started to see them on the East Coast recently. Scoreeee.
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