September 28, 2010
I woke up this morning to 62 degree weather. Needless to say, these past couple of mornings have been putting me in such lovely moods. It’s becoming sweater weather and I couldn’t be more thrilled. So many things make me happy during this time of year. Scarves, pumpkin spice lattes, iron & wine, halloween, boots, and so much more!
I just downloaded the new Deerhunter album and it is so great. Just light up and listen. I can’t get over to how great I’ve been feeling. Please don’t stop.
September 15, 2010
I know I’m supposed to have an entire blog dedicated to cooking, but who was I kidding? I’m in college living in an apartment with a kitchen too small to accomplish anything in and I’m on a tight budget, which really doesn’t give me the freedom to buy expensive foods.
But, I have been making this Mediterranean Guacamole too much lately just because it is SO good. So many of my friends that absolutely despise avocado loved this guacamole. And the big perk is that it’s easy to make.
**If you end up liking this a lot (like me), you’ll want to start doubling it.
1/4 cup finely chopped red onion
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/2 teaspoon dried oregano
1 teaspoon olive oil
1 tablespoon NAKANO seasoned rice vinegar (basil and oregano flavored)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup chopped sun-dried tomatoes (or regular tomatoes if you don’t want to splurge on those)
1/2 tsp lemon juice (this recipe can definitely still be delicious without lemon juice. i just like lemon on anything, so that’s why I add it)
dash of salt & pepper (seriously…just a dash. the feta provides most of the sodium you’ll need)
1. In bowl, gently stir together avocado, onion, and garlic.
2. Mix in parsley and oregano.
3. Gently stir in olive oil, vinegar and feta. Refrigerate or serve as is.
Food Facts (for you calorie counting slaves)
Calories from fat 72%
Saturated Fat 2g
Dietary Fiber 4g