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Watercolor Blossoms

Cherry petals float

in a lake of piss and rain;

city nights come slow.


My Little Town

Don’t worry, the sharks didn’t get me. I’m still alive and kicking.

Or being kicked? College is tough, but I enjoy it– most of the time.

I’m building a website using Google’s “Sites” function.  I’ve got most of my recipes compiled over there if you want to check it out: The Fine Art of Being Me

Other than that, I’m currently addicted to these websites:


Apartment Therapy





So, that’s what’s up with me.


  • 4 4 oz cuts of chicken meat (small thighs or breasts, wings, legs)
  • paprika
  • garlic
  • salt
  • fresh ground black pepper
  • canola oil (to fry in)

Season all sides of meat well with the spices. Rub into the skin, and under, in order to thoroughly disperse the flavor. Heat oil in deep pot (spaghetti pots work best, as they reduce splatter). When a piece of potato causes the surface of the oil to bubble vigorously, begin frying chicken, two pieces at a time. The initial frying period is about ten minutes, turning chicken part of the way through so all sides get brown. Remove chicken from oil and let it rest a few minutes. Then return it to the oil and let it fry for another five to eight minutes, until it is deep golden brown. The meat will be perfectly tender and juicy, the outside crispy.

Very yum.

This is a branch off of the normal rolled pork dish. If you see similarities to the ingredients from yesterday’s dish, it’s because I’m trying to use up what I have in the fridge. No apricots this time, though. I think I’m going to make a pie with those.


  • Three pork cutlets (about four ounces each) pounded to about a half an inch in thickness.
  • one cup cooked risotto
  • one cup steamed chard
  • three tablespoons saute’d onions or shallots
  • two cloves garlic
  • salt
  • pepper
  • rosemary (to season)
  • thyme (to season)
  • sage (so season)

Preheat the oven to 400 degrees. Rub the crushed garlic into both sides of each of the cutlets, along with a pinch of salt and a few grinds of fresh black pepper. Sprinkle with a pinch each of all of the spices (go easy on the sage, though, it’s potent). Place a third of the chard and the rice in a line in the center of each cutlet, garnish with the onions or shallots. Roll and seal with toothpicks. Cook for ten to fifteen minutes on the first side, then flip and cook for same on the other. When the meat is close to done, put it under the broiler until the outside looks golden. Let rest for a few moments, then serve, sliced to show the pretty layers inside.

I might do a Thanksgiving version of this some time, with turkey breast and bread stuffing. Sounds pretty tasty.

Whale Shark

It’s where I’m staring.

When you take the time to sit down and realize that things are going to change, it gets a bit overwhelming. I try to just keep moving forward.

This afternoon my sister and I had a picnic in the park. It was quiet and relaxing. I wish the rest of the world could be like that, sometimes. Sushi and grapes, a little frisbee.

It would probably be really boring, though.

What inspires me:



These bags (by


This photo (by

I am anticipating:

Finals and graduation.

How I feel right now:

Pale green, drifting… Like seaweed.

I am dreaming of:

Apricot pie and summer rain.

I hope:

I can find time to walk into the woods and take photos.


Same writer, tidier blog.

I’m just here to write some thoughts, record some recipes, share some patterns and– with a little luck– be entertaining while doing it.

About me? I’m five foot three, female, and graduating from high-school on the 6th of June.

To be perfectly honest, I’m happiest when I’m either swimming, cooking, or making something. Giving people presents is way fun, and I really hate eating alone.

Life would be nicer if all restrooms were clean and everyone spoke at least two languages.

My favorite place to be is going somewhere exciting.

I love fashion, food, fun, and freebies.