1 year ago 2 years ago

nostalgic-souls:

Alright, so. I got this for graduation. It’s only been used a few times. And, The thing is, For my birthday, my mum pre-ordered the same exact camera. So, I’ll end up having two of one. I can’t return the graduation gift. And, I don’t feel like selling it. I’m feeling really generous, and I see these giveaways all the time on Tumblr. So, I’ll do one! 
So, If you reblog this post, and if you’re following me (http://nostalgic-souls.tumblr.com) you’ll be put in the drawing to win this brand New Nikon D7000. 
This isn’t some bullshit post either. I’ll use a random picker, and I’ll announce the winner a day after my birthday on August 31th. Likes do not count. Good luck!

nostalgic-souls:

Alright, so. I got this for graduation. It’s only been used a few times. And, The thing is, For my birthday, my mum pre-ordered the same exact camera. So, I’ll end up having two of one. I can’t return the graduation gift. And, I don’t feel like selling it. I’m feeling really generous, and I see these giveaways all the time on Tumblr. So, I’ll do one! 

So, If you reblog this post, and if you’re following me (http://nostalgic-souls.tumblr.com) you’ll be put in the drawing to win this brand New Nikon D7000. 

This isn’t some bullshit post either. I’ll use a random picker, and I’ll announce the winner a day after my birthday on August 31th. Likes do not count. Good luck!

Cite Arrow via mademoisellekii
3 years ago

So it’s salmon time again and I was feeling more in a pasta mood. So in rolls in salmon and kale in a garlic cream sauce. I really have to get better at posting these pictures…
Sizzling bits of garlic spread their flavor across the scant olive puddles in the pan. Salmon chunks join them soon in their simmering dance, taking on a creamy peach tint to it’s blush pink. Peach turns to golden flakes as they roll in the garlic oil. Kale drops onto the pan like a curtain of green, overtaking the area and spilling over onto the stovetop. But fear not it shall all soon reduce. And reduce it does until it’s leaves, mildly wilted, fit neatly in the confines of the pan. Rivulets of cream soon join this mix of flavors and turns the pan from sautee to sauce. Simmer, salt and serve.

So it’s salmon time again and I was feeling more in a pasta mood. So in rolls in salmon and kale in a garlic cream sauce. I really have to get better at posting these pictures…

Sizzling bits of garlic spread their flavor across the scant olive puddles in the pan. Salmon chunks join them soon in their simmering dance, taking on a creamy peach tint to it’s blush pink. Peach turns to golden flakes as they roll in the garlic oil. Kale drops onto the pan like a curtain of green, overtaking the area and spilling over onto the stovetop. But fear not it shall all soon reduce. And reduce it does until it’s leaves, mildly wilted, fit neatly in the confines of the pan. Rivulets of cream soon join this mix of flavors and turns the pan from sautee to sauce. Simmer, salt and serve.

3 years ago

It’s been kind of rainy for the past couple of days and I woke up with an upset stomach so I decided to go for rice porridge. It’s pretty low maintenance and mighty yummy if you’re not feeling at your best, sadly if you’re like me, at the risk of upsetting your stomach some more, I will keep putting sriracha on things.

Sizzling shrimp and simmering carrots roll in a light layer of sesame oil, flavors mixing and colors rising. Crackling little nuggets of rice dancing across the saucepan, some making escape attempts onto the stove-top. Sorry little grains, I have higher plans for you. Open the flood gates and let the chicken stock trickle down, drowning out the pan party. Simmer and fluff, bubble and thicken, but stirring, oh stirring, is the most important thing. The rice rises and the stock regresses till a porridge is formed. Then a strange phenomenon occurs, spinach throws itself at the mercy of the porridge. Wilting and drowning, swirling down into little pockets of iron. And an egg, swirled in or cooked on, is completely optional. Chopped green onion and chili oil rain down to complete the meal.

3 years ago
I WILL KIRR YOU IN YER SLEEP. WITH A FISH.vudupins

How did you find me? They told me I’d be safe here….

3 years ago

I’ve come to realize my life if altogether way too full of hyperboles. “There’s nothing in the fridge, what will I post?” And yet somehow I still put dinner on the table. With most food and color groups represented. But really, I need to do groceries…
The steam puffing out of the rice cooker like a smoke out of a little Black&Decker tugboat. Puffing and clicking on its merry way stirring and bubbling up water, scaring the fish. Upstream isn’t the battle, it’s the sizzle of a searing pan. The hiss of the oncoming predator, for beware little salmon, bears are not your only worries. The hiss and puff and the smell of piers and the sea fall prey to the soy. Regale little green beans in your happy marinade for soon you too shall meet the hiss, to toast and crisp. Bubble, bubble, soak and hiss, salmon sear and green beans crisp. Rice clicks done, pickles on, teriyaki cascade and a meal is made.

I’ve come to realize my life if altogether way too full of hyperboles. “There’s nothing in the fridge, what will I post?” And yet somehow I still put dinner on the table. With most food and color groups represented. But really, I need to do groceries…

The steam puffing out of the rice cooker like a smoke out of a little Black&Decker tugboat. Puffing and clicking on its merry way stirring and bubbling up water, scaring the fish. Upstream isn’t the battle, it’s the sizzle of a searing pan. The hiss of the oncoming predator, for beware little salmon, bears are not your only worries. The hiss and puff and the smell of piers and the sea fall prey to the soy. Regale little green beans in your happy marinade for soon you too shall meet the hiss, to toast and crisp. Bubble, bubble, soak and hiss, salmon sear and green beans crisp. Rice clicks done, pickles on, teriyaki cascade and a meal is made.

3 years ago

Inspired! Start of the summer simple and fruity with a smoothie (and bad lighting nighttime photography).
Summer peaches ripe for the picking, trickling down from their branches; the sweet taste of hot days and lazy afternoons raining down. They tumble and roll down into raspberry bushes, painting their fuzzy coats blue and black. Blend and spin creating a whirlpool of orange and pink, paling at the sight of grapefruit skyr. And with a light dusting of lavender sugar, a sprig of sage and a sliver of lime, this baby was ready to go. Memorial day procrastination dessert.

Inspired! Start of the summer simple and fruity with a smoothie (and bad lighting nighttime photography).

Summer peaches ripe for the picking, trickling down from their branches; the sweet taste of hot days and lazy afternoons raining down. They tumble and roll down into raspberry bushes, painting their fuzzy coats blue and black. Blend and spin creating a whirlpool of orange and pink, paling at the sight of grapefruit skyr. And with a light dusting of lavender sugar, a sprig of sage and a sliver of lime, this baby was ready to go. Memorial day procrastination dessert.

Summer is upon us once again and this year I’ve decided to make the life altering decision to spend a good chunk of it in Chicago (due to work and other things). So here I am, finishing up exams and trying to figure out my life. I could go through the monotony of going to work, my scholarship meetings trying to accomplish something academic and go home with my shiny banana sticker but I refuse to account the worth of my summer to academic niceties. Enter Survival of the Foodist! My photo exploration of the summer foods of Chicago as well as the weekly happenings in my newly pristine kitchen. This is not only a way to keep myself motivated to do things other than RNA extractions throughout the summer but to keep a record of all the wonderful things that I turn out of my kitchen on a regular basis with the sole aim of  keeping it classy on a college kid budget.

Summer is upon us once again and this year I’ve decided to make the life altering decision to spend a good chunk of it in Chicago (due to work and other things). So here I am, finishing up exams and trying to figure out my life. I could go through the monotony of going to work, my scholarship meetings trying to accomplish something academic and go home with my shiny banana sticker but I refuse to account the worth of my summer to academic niceties. Enter Survival of the Foodist! My photo exploration of the summer foods of Chicago as well as the weekly happenings in my newly pristine kitchen. This is not only a way to keep myself motivated to do things other than RNA extractions throughout the summer but to keep a record of all the wonderful things that I turn out of my kitchen on a regular basis with the sole aim of  keeping it classy on a college kid budget.

WHAT IS YOUR FAVORITE INANIMATE OBJECT?tumblrbot

spoon


Chalk Board theme