Hello, blog readers and visitors! Here's a fabulous giveaway over on the Style Obsession blog:
http://style-obsession.blogspot.com/2010/09/giveaway-acanthus-necklace.html?showComment=1285861807582#c5678225495075002511
Check it out! And while you're there, look around this fabulous site.
Acanthus also has an entire collection of gorgeous jewelry at http://www.acanthusjewelry.com/.
Thursday, September 30, 2010
Monday, July 12, 2010
On Gardens of the Kitchen Sort
With reading for Comps and syllabizing of late in addition to having a guest in town, getting ready for my best friend's wedding, and other summer social engagements, it's certainly been a busy few weeks since I last posted.
For those of you who don't know, I did a community garden last summer with some friends wherein we had gold rush squash (a zucchini variety), tomatoes, mesclun lettuces, green peppers, onions, eggplant, and brussels sprouts. The cool, wet summer we Midwest folks had in 2009 didn't prove pepper-friendly, but the other veggies thrived, with squash over 15" toward the end of the growing season! (See photo below.) And, while I'm not weeding and harvesting the bounty of a community garden this year, I'm still doing two garden-y projects: a backyard garden in conjunction with my friend, A., whom I community gardened with last year and a kitchen garden on my porch.
Since A. has been out of state working on research projects until recently, I've been all about my kitchen garden. To get started, I took a CROPS (the community garden sponsoring organization where I live) class on container gardens. For example, I wouldn't have know that one should never plant a tomato and a pepper plant in the same container because the pepper, being part of the nightshade family, will stifle the tomato! We also covered topics such as proper potting techniques and ideal soil composition ratios. I highly recommend taking a class in your local community if you're interested in planting your own veggies, herbs, and/or flowers but don't know much about container gardening (like me). While I have grown herbs such as basil in the past and I do have several violets indoors, I was very much a newbie to the container idea. It's not too much upkeep (full sun and watering with occasional checks for pests like the cabbage worm), and the gastronomic benefits speak for themselves.
So, for your viewing pleasure, here are some photos of my kitchen herb garden. I need to take a more recent photo so that you can see how tall the green papper has become and how lush the other plants are looking as they fill out. In fact, I had to stake the pepper once I saw some baby green peppers starting! You may notice that while it's not 100% herbs--there is a green pepper plant and a few sweet/spicy pepper varieties and collards--it is mostly herb-y in composition. The taupe and brown pots each house several basil plants (I sewed many seeds at once and have yet to prune them since they seem to be sharing their pot well!), the gray pot houses collards, and the greenish-gray pot is my "true" container garden. It has a green pepper, mild/spicy pepper, sweet banana pepper, oregano, garlic, and purple basil cohabitating within its confines. Additionally, the taupe basil plot is also shared by chives and sage. My foodie heart soars to see all of them doing so well six weeks after planting!
On another garden-related note, here's an interesting blog entry on why gardening is good--not only for you but for the planet:
http://www.starcityblog.com/2010/07/can-gardening-save-the-world.html
If you're not comfortable taking on a large plot or even a container garden (or you just don't have the space), why not try a little basil plant? Your planet and tummy just might thank you.
For those of you who don't know, I did a community garden last summer with some friends wherein we had gold rush squash (a zucchini variety), tomatoes, mesclun lettuces, green peppers, onions, eggplant, and brussels sprouts. The cool, wet summer we Midwest folks had in 2009 didn't prove pepper-friendly, but the other veggies thrived, with squash over 15" toward the end of the growing season! (See photo below.) And, while I'm not weeding and harvesting the bounty of a community garden this year, I'm still doing two garden-y projects: a backyard garden in conjunction with my friend, A., whom I community gardened with last year and a kitchen garden on my porch.
Since A. has been out of state working on research projects until recently, I've been all about my kitchen garden. To get started, I took a CROPS (the community garden sponsoring organization where I live) class on container gardens. For example, I wouldn't have know that one should never plant a tomato and a pepper plant in the same container because the pepper, being part of the nightshade family, will stifle the tomato! We also covered topics such as proper potting techniques and ideal soil composition ratios. I highly recommend taking a class in your local community if you're interested in planting your own veggies, herbs, and/or flowers but don't know much about container gardening (like me). While I have grown herbs such as basil in the past and I do have several violets indoors, I was very much a newbie to the container idea. It's not too much upkeep (full sun and watering with occasional checks for pests like the cabbage worm), and the gastronomic benefits speak for themselves.
So, for your viewing pleasure, here are some photos of my kitchen herb garden. I need to take a more recent photo so that you can see how tall the green papper has become and how lush the other plants are looking as they fill out. In fact, I had to stake the pepper once I saw some baby green peppers starting! You may notice that while it's not 100% herbs--there is a green pepper plant and a few sweet/spicy pepper varieties and collards--it is mostly herb-y in composition. The taupe and brown pots each house several basil plants (I sewed many seeds at once and have yet to prune them since they seem to be sharing their pot well!), the gray pot houses collards, and the greenish-gray pot is my "true" container garden. It has a green pepper, mild/spicy pepper, sweet banana pepper, oregano, garlic, and purple basil cohabitating within its confines. Additionally, the taupe basil plot is also shared by chives and sage. My foodie heart soars to see all of them doing so well six weeks after planting!
On another garden-related note, here's an interesting blog entry on why gardening is good--not only for you but for the planet:
http://www.starcityblog.com/2010/07/can-gardening-save-the-world.html
If you're not comfortable taking on a large plot or even a container garden (or you just don't have the space), why not try a little basil plant? Your planet and tummy just might thank you.
Thursday, June 10, 2010
Of late ...
As I slowly but surely build my blog and discover more established bloggers whose work I admire, I wanted to give a brief shout out to some that I've been reading of late. As a 20-something grad student, I want to look professional and stylish but at the lowest possible cost. That means shopping sales, of course, especially off-season. For example, I love boots that can carry one from fall to winter to the cooler days of early spring. The couple of pairs I own were purchased in late February/early March from Dillard's, when winter inventory is being pushed out for spring fashions. A pair that cost $200 originally might now go for $40-$50 or even less. For those who enjoy a good parallel, my professionalization from undergrad to graduate student and instructor has been a process of becoming literate in the codes and expectations necessary for navigating academia in a manner not all that dissimilar to becoming a "literate" shopper in locating chic-yet-cheap finds.
As such, here are a few fantastic blogs that you should check out--whether you're a graduate student or young professional looking for tips on dressing fashionably while on a budget:
academichic
fashionableacademics
Like the wonderful bloggers who contribute to these sites, I find myself remixing the old with the new and visiting consignment and thrift stores, too. In fact, along with reading for my comps this summer, a big project has been organizing closets and gathering items to donate to Goodwill. Another smaller batch is designated for a swap party>/span> with some girlfriends, with leftovers from that event also going for donation. I do recommend holding a swap party with gently-used clothing, bags, accessories, etc. with your gal pals, with hors d'oeuvres and wine perhaps, as a way to barter items you no longer wear for pieces that are "new" to your wardrobe. Being thrifty and green has never been so fun!
On a related note, I know that I've had countless conversations with female colleagues who agree: getting dressed in preparation for teaching can be difficult. Does the garment hang right? Does it bunch? Does this shirt gap? It seems that our male peers don't experience this quandary, or if they do, it's not nearly as frequently as their female counterparts (read: us). I know, I know--it's our internalization of misogynist views of the female body and unnatural media examples of the "ideal" female figure. But can't feminists be fashionistas and not have to worry about the dreaded VPL?!
As such, here are a few fantastic blogs that you should check out--whether you're a graduate student or young professional looking for tips on dressing fashionably while on a budget:
academichic
fashionableacademics
Like the wonderful bloggers who contribute to these sites, I find myself remixing the old with the new and visiting consignment and thrift stores, too. In fact, along with reading for my comps this summer, a big project has been organizing closets and gathering items to donate to Goodwill. Another smaller batch is designated for a swap party>/span> with some girlfriends, with leftovers from that event also going for donation. I do recommend holding a swap party with gently-used clothing, bags, accessories, etc. with your gal pals, with hors d'oeuvres and wine perhaps, as a way to barter items you no longer wear for pieces that are "new" to your wardrobe. Being thrifty and green has never been so fun!
On a related note, I know that I've had countless conversations with female colleagues who agree: getting dressed in preparation for teaching can be difficult. Does the garment hang right? Does it bunch? Does this shirt gap? It seems that our male peers don't experience this quandary, or if they do, it's not nearly as frequently as their female counterparts (read: us). I know, I know--it's our internalization of misogynist views of the female body and unnatural media examples of the "ideal" female figure. But can't feminists be fashionistas and not have to worry about the dreaded VPL?!
Thursday, June 3, 2010
Don't Forget Your Free Donut!
Tomorrow, the US celebrates National Donut Day, which means you should do your part and eat a delicious donut at your local bakery or sweet shop. Some national chains are even giving away free donuts: Krispy Kreme, Dunkin Donuts (w/ purchase of a beverage), and LaMar's are some of the participating places. Here's a link about the history of this most auspicious ocassion: National Donut Day.
Why not walk or bike there, too, to avoid using gas and for the added benefit of pre- and after-burning some (or all) of those delicious calories? Your tummy and the planet will both approve.
While we may disagree over the proper spelling -- donut? doughnut? -- one thing we won't disagree on is the sweetness of this treat. :)
Why not walk or bike there, too, to avoid using gas and for the added benefit of pre- and after-burning some (or all) of those delicious calories? Your tummy and the planet will both approve.
While we may disagree over the proper spelling -- donut? doughnut? -- one thing we won't disagree on is the sweetness of this treat. :)
First Thursday in June
I've lately found myself listening to the song "Leave Your Boyfriends Behind" by Leona Naess. It's stuck with me since I first heard it on the season finale of Cougar Town a few weeks back. Here's a YouTube link:
Leona Naess--Leave Your Boyfriends Behind. Give it a listen, and see if it doesn't become part of your personal summer soundtrack.
I'm enthralled by the soulful beauty of Naess's voice and how the music video is a perfect accompaniment to the mood of the lyrics: at once playful, evocative of summer soirees, tinged with the melancholy joy of nights spent with friends during one's late 20s and early 30-something years.
I, for one, will keep "pretend[ing] we've got ages 'til the sun comes along..."
Leona Naess--Leave Your Boyfriends Behind. Give it a listen, and see if it doesn't become part of your personal summer soundtrack.
I'm enthralled by the soulful beauty of Naess's voice and how the music video is a perfect accompaniment to the mood of the lyrics: at once playful, evocative of summer soirees, tinged with the melancholy joy of nights spent with friends during one's late 20s and early 30-something years.
I, for one, will keep "pretend[ing] we've got ages 'til the sun comes along..."
Friday, May 28, 2010
Foodie Friday
I've been busy reading, writing, and riding during the past week +, and thus, I have been lax in updating with a new post. So today to make up for it, I'm initiating a Friday experiment--posting pics and recipes of foods I've made lately. It's my goal to be on top of this weekly posting (with some others in there, too!) better than I've been doing so far with my poor, neglected blog.
Also, as a bonus/apology for bad posting behavior, I'm including two recipes for this inaugural Foodie Friday: a breakfast treat and a complete dinner option.
So, here goes... If you have any technical questions about trying these recipes for yourself, please comment so I can reply back to you. Why not try one for breakfast or dinner this weekend? :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cranberry-Orange Muffins
(adapted from Betty Crocker Cookbook: New Edition)
~makes 12 muffins~
INGREDIENTS
3/4 cup milk*
1/4 vegetable oil**
1 large egg
2 cups all-purpose flour***
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 Tbsp grated orange peel
1 cup coarsely chopped cranberries
*I use skim milk, and it works just fine in the recipe.
**You can substitute unsweetened applesauce for the oil and a moister cupcake.
***I use unbleached, all-purpose flour. I've also substituted half the flour with whole wheat flour (1 cup), keeping the other cup's worth unbleached, all-purpose flour.
DIRECTIONS
1. Heat oven to 400 degrees. Spray the bottoms of 12 medium muffin cups with cooking spray or line with paper baking cups. (Note: I line with cups for less mess.)
2. In a large bowl, beat the milk and orange peel together. Beat in oil (or applesauce) and egg with whisk or fork until well mixed. Stir in flour, sugar, baking powder and salt all at once just until the flour is moistened (your batter will still be lumpy). Fold the cup of cranberries into your batter and divide batter evenly among muffin cups. (At this point, I like to shake some cinnamon sugar on top before placing them into the oven.)
3. Bake 18-25 minutes or until light golden brown on the tops. (My oven is super efficient, so I tend to go for the lower end of this time frame and add a few minutes more if needed.) If you used cooking spray, let stand in pan for 5 minutes before removing to wire racks to cool. If you used cups, immediately transfer from pan to cooling rack. Serve warm.
~~Final Notes~~
You can store these in an airtight container for several days, but I do recommend popping them in the microwave for about 20 seconds. Enjoy a muffin with your coffee in the morning or with tea for an after dinner treat. They are also great with creamed honey from your local Farmers Market!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Steamed Stone Crab with Jasmine Rice and Baby Spinach Salad
INGREDIENTS
Stone Crab legs and claws -- about 1/2 pound per person
1 cup Jasmine Rice (you can also substitute your favorite type of rice)
Vegetable Stock
Baby Spinach
2-3 Tbsp butter, cut into pieces
1/4 tsp garlic powder
a pinch of sea salt
DIRECTIONS
1. In a smaller, 2 to 3-quart pot, pour your vegetable stock and allow it to boil.
2. As the water is heating up to a boil, rinse your spinach. If you weren't able to find baby spinach, chop the stems off at this point, too.
3. Meanwhile, in a 6-quart pot, fill with about 1" of water. Allow it to boil. Once it is boiling, place a steamer basket inside the pot, which will hold your crab claws and legs.
4. Once your water boils in the rice pot, add 1 cup of rice a little at a time, stirring as you go. Allow to reboil and place a lid on top of the pot. Set a timer for 8 to 9 minutes, or when the rice begins to stick to the bottom of the pot. Once the rice is done, allow to sit on a cool burner or trivet for about 10 minutes. At the end of the 10 minutes, it may be seasoned or left alone and then fluff with a fork. (Personally, I like a bit of curry powder or a few sprinkles of dry chutney as a nice contrast to the aromatic sweetness of the jasmine.)
5. After the rice is cooking or once you set it aside to rest for 10 minutes, place your crab claws in the larger pot, and steam for 5 to 7 minutes. Take the pot off the burner at the end of the time frame. With tongs, remove the crab pieces and place on a serving plate.
6. Prepare your spinach salad by leaving it simple and dressing it with a vinagrette, or you can add cherry tomatoes and other complementary veggies as garnish.
7. Last but not least, microwave the butter, garlic powder, and a pinch of sea salt in a microwave-safe dish in 2o-second increments, stirring as you go to make dipping butter for your crab.
8. Serve this delectable dinner, and don't forget your claw crackers!
~~Final Notes~~
Timing is key, as everything will come together at once. This is a light, quick meal perfect for a couple or a single person. Serve it on a summer evening since everything is cooked on the stovetop and microwave without heating up your oven (and home or apartment!) in the process.
Also, as a bonus/apology for bad posting behavior, I'm including two recipes for this inaugural Foodie Friday: a breakfast treat and a complete dinner option.
So, here goes... If you have any technical questions about trying these recipes for yourself, please comment so I can reply back to you. Why not try one for breakfast or dinner this weekend? :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cranberry-Orange Muffins
(adapted from Betty Crocker Cookbook: New Edition)
~makes 12 muffins~
INGREDIENTS
3/4 cup milk*
1/4 vegetable oil**
1 large egg
2 cups all-purpose flour***
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 Tbsp grated orange peel
1 cup coarsely chopped cranberries
*I use skim milk, and it works just fine in the recipe.
**You can substitute unsweetened applesauce for the oil and a moister cupcake.
***I use unbleached, all-purpose flour. I've also substituted half the flour with whole wheat flour (1 cup), keeping the other cup's worth unbleached, all-purpose flour.
DIRECTIONS
1. Heat oven to 400 degrees. Spray the bottoms of 12 medium muffin cups with cooking spray or line with paper baking cups. (Note: I line with cups for less mess.)
2. In a large bowl, beat the milk and orange peel together. Beat in oil (or applesauce) and egg with whisk or fork until well mixed. Stir in flour, sugar, baking powder and salt all at once just until the flour is moistened (your batter will still be lumpy). Fold the cup of cranberries into your batter and divide batter evenly among muffin cups. (At this point, I like to shake some cinnamon sugar on top before placing them into the oven.)
3. Bake 18-25 minutes or until light golden brown on the tops. (My oven is super efficient, so I tend to go for the lower end of this time frame and add a few minutes more if needed.) If you used cooking spray, let stand in pan for 5 minutes before removing to wire racks to cool. If you used cups, immediately transfer from pan to cooling rack. Serve warm.
~~Final Notes~~
You can store these in an airtight container for several days, but I do recommend popping them in the microwave for about 20 seconds. Enjoy a muffin with your coffee in the morning or with tea for an after dinner treat. They are also great with creamed honey from your local Farmers Market!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Steamed Stone Crab with Jasmine Rice and Baby Spinach Salad
INGREDIENTS
Stone Crab legs and claws -- about 1/2 pound per person
1 cup Jasmine Rice (you can also substitute your favorite type of rice)
Vegetable Stock
Baby Spinach
2-3 Tbsp butter, cut into pieces
1/4 tsp garlic powder
a pinch of sea salt
DIRECTIONS
1. In a smaller, 2 to 3-quart pot, pour your vegetable stock and allow it to boil.
2. As the water is heating up to a boil, rinse your spinach. If you weren't able to find baby spinach, chop the stems off at this point, too.
3. Meanwhile, in a 6-quart pot, fill with about 1" of water. Allow it to boil. Once it is boiling, place a steamer basket inside the pot, which will hold your crab claws and legs.
4. Once your water boils in the rice pot, add 1 cup of rice a little at a time, stirring as you go. Allow to reboil and place a lid on top of the pot. Set a timer for 8 to 9 minutes, or when the rice begins to stick to the bottom of the pot. Once the rice is done, allow to sit on a cool burner or trivet for about 10 minutes. At the end of the 10 minutes, it may be seasoned or left alone and then fluff with a fork. (Personally, I like a bit of curry powder or a few sprinkles of dry chutney as a nice contrast to the aromatic sweetness of the jasmine.)
5. After the rice is cooking or once you set it aside to rest for 10 minutes, place your crab claws in the larger pot, and steam for 5 to 7 minutes. Take the pot off the burner at the end of the time frame. With tongs, remove the crab pieces and place on a serving plate.
6. Prepare your spinach salad by leaving it simple and dressing it with a vinagrette, or you can add cherry tomatoes and other complementary veggies as garnish.
7. Last but not least, microwave the butter, garlic powder, and a pinch of sea salt in a microwave-safe dish in 2o-second increments, stirring as you go to make dipping butter for your crab.
8. Serve this delectable dinner, and don't forget your claw crackers!
~~Final Notes~~
Timing is key, as everything will come together at once. This is a light, quick meal perfect for a couple or a single person. Serve it on a summer evening since everything is cooked on the stovetop and microwave without heating up your oven (and home or apartment!) in the process.
Wednesday, May 19, 2010
Obligatory First Post
Well, I suppose I have to start somewhere. Hello, I'm a blogging novice and my name is Aimee. I decided to join all the cool kids and blog about my experiences as a grad student and single gal pursuing a PhD in literature--perhaps my title makes a bit more sense now? If you're here thinking my blog might be about animal pens and the virtues thereof, I apologize. (It's not.) But if you've stuck around this far, why not keep reading? :)
Some of this might sound familiar to those of you in the late 20-something crowd who are single at a time when your friends are already hitched or are quickly joining the ranks of the just-marrieds. (If you're single and a grad student, too, bonus points!) Some of the former are even starting to have kids now, while those in the latter group might be inching that way themselves in the next few years. Yet a few of us haven't given up the search, immersed as we are in dating land--or lost there, depending on your perspective--while attending what we could politely call our 20+ year of education. Sound familiar? Top it all off with the juggling act that is one's research while teaching at the same time, attending department shindigs and friends' parties, and trying to maintain one's sanity, and you've got a snapshot of my life.
Okay, okay, so it's probably not as dramatic as it sounds, but it is every bit as glamorous. ;) The past three years of friendships, wacky hijinks, and life experience I wouldn't trade for anything. Cliched, I know, but oh so true. Now, some might say they reached this place of self-awareness by 18, but for me my 20s have been a chance to really get to know myself, stretch my thinking, feel comfortable in my skin.
It's certainly been an interesting road to travel, this strange space between undergrad and a "real world" job, between teaching colleague and student. I won't presume to speak for all grad students or all fields or even all 20-something singles, but this blog is my humble offering--a glimpse if you will--into the wonderful chaos of being Penned In.
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