Sweet Memory

Remember all my excitement for graduation? Well… that eventful day happened this past Friday! It still hasn’t hit me, but right now I’m just celebrating life and the end of a 21-credit semester.

Thank you, Mom!

Thank you, Dad!

My support

I really appreciate my parents for trusting and having faith in my maturity and wisdom to help me make choices for myself in life. When I was in high school I didn’t take the SAT’s because I didn’t plan on going to college right away. Instead Germany was on my mind and I went there after high school, and while I was over there I took the SAT’s. Fortunately I did because when I came back to the states for a two week visit I decided to stay and put my portfolio together in three days, sent it to VCUarts. I didn’t have another plan, and I think that’s because I didn’t have any doubt I’d get in. My parents supported my decisions, and throughout my life they’ve helped me stay motivated–to have a passion for life
Well, here I am now and I got my BFA at the top sculpture program in the nation. Now I’m eager to discover the opportunities in the big, big world. I guess the point that I’m trying to make is to believe in yourself. Listen to your heart, embrace your confidence, and see the world through your very own eyes.

Let the commencement begin!

Each department in the school of the arts made graduation standards.

Katie and I–she’s one of the coolest girls on this side of the galaxy.

Check out the dream dress that my friend made for me!

Afterwards we went to a local Middle Eastern restaurant called Cedars, which we frequent, and the owner treated us with his very own recipes!

He made me the vegan version of what he calls “The United Nations”

And a wonderfully fresh salad with sumac!

Sumac is a spice that is often used in Middle Eastern cooking to add a tart flavor.

They got the dishes to satisfy their inner carnivore.

Enjoy!

Later on they gave us fresh Dolmas.

And we couldn’t leave without having his baklava!

Bahaha! Meant to be eaten with your hands of course.

We had some great company–Sam and the owner!

And one more with the folks!

The owner makes everything himself from the pita bread, grinding the spices, the sauces, cheeses, and garden grown herbs! Not just that but the love and kindness they share with us is something really special. Now get ready for a lot more sweetness…

A pancake omelette!

When I saw this on Rachel’s blog I knew I had to try it. I’m slightly allergic to eggs nor do I like them so regular omelets are not on my radar. However, when I saw the idea of using the omelet concept but in pancake form I knew this was my kind of thing.

Stuffed with strawberries, chocolate hazelnut butter, and dusted with powdered sugar.

Although next time I think I’m going to throw in some chocolate chips to the mix.

I definitely have plenty of it now!

My step-dad and I visited the chocolate store the other day… can you tell?

The Vosges Black Salt Caramel Bar was such a unique chocolate bar. It definitely takes you by surprise, but then the next moment you find yourself appreciating it and making sense of all the thoughtful flavors. I also loved Chuao Chocolatier’s Coco ChocoPod, which was a blend of dark chocolate, coconut, almonds, cinnamon, and coriander–definitely getting the full-size bar next time! The other chocolates I had already tried and are dear to my heart.

Oh Germans and their efficient packaging–gotta love it!

Raw Vegan Texas Pecan Pralines

I’ve been making raw vegan treats on a weekly basis now, and trying a new recipe each week has been a delicious affair.

Especially when I had my weeklong affair with these…

You must try Joanne’s recipe for this raw vegan version of pralines.

Next up, Vegan Sweet Potato Breakfast Cookies

There was a sweet potato that had been sitting in my kitchen for a little too long so when I saw Allie’s recipe for these breakfast cookies I made them right away! So instead of canned sweet potato puree I just mashed a sweet potato with some almond milk, and proceeded with the recipe. I also used rye flour instead of spelt, and walnuts instead of pecans. The last of my dried cranberries were also used up, so I’d say that I’m doing a pretty good job of using up my pantry nowadays. I’m glad because I don’t want to have to take as many things with me when I move out of my place. Plus, it just feels good to get some clear space.

These were especially tasty with some easy dairy-free icing.

Another batch of no-bake treats!

This time I made Averie’s No-Bake White Chocolate & Mango Cookie Dough Bites. Oh wow! I love white chocolate and mango. Not to mention this was definitely a unique recipe because it didn’t call for dates but it did call for white chocolate chips, which I think are underrated. Oh yes, I will be making these again… and again and again!

I had baked these for my dear friend that made my graduation dress for me (the one pictured above).

Honey and Toasted Pistachio Muffins

Aren’t pistachios beautiful?

The extra drizzling of honey on these muffins is like nature giving its own sweet kiss to them. I thought it would be a nice way to say thank you.

Now what have we got here?

When I saw a pint of these strawberries from a local field I got so happy!

Vibrant little red jewels that make their way back into when the weather starts to get warmer.

Here’s some more post-graduation celebration.

And someone special thought of having a nice “celebration of me” evening for the two of us to share–a picnic by moonlight.

Well, well, well… is your sweet tooth aching yet? I think mine is about to start aching. Actually, my cheeks are aching just from smiling so much lately! What’s your favorite way to satisfy your sweet tooth? 

On the Brink

Greetings everyone! Before I jump right into the post I wanted to give a special hello to my new readers. I’ve noticed some new faces have been gracing the comments section, and it always brightens my day even more when that happens. So hello, and if you haven’t commented yet but are a reader, I’d love to hear from you!

I’ve been making a batch of bite-sized treats using dates on a weekly basis.

I try to change the recipe up so they don’t become monotonous. This particular week I stumbled upon Allison’s Coconut Pretzel Energy Bites recipe, and was inspired to make something very similar. Rather than using pretzels, which I did not have, I used sesame sticks. Do any of you guys have any yummy bite-sized recipes you’d like to share?

Banana pops

They’re back! The recipe is incredibly simple, and incredibly tasty. I’m talking only three ingredients kind of simple. Check it out here.

Just what I need on a hot day.

I think little Matilda was expecting a banana pop too, and not a leaf.

Since my dining experience, I’ve been inspired to make beautiful salads at home.

I’ve also been trying to clean out my pantry, but having fun with it by finding new ways to eat my staples. Take yellow split peas for instance. I usually just cook them as a soup (delicious mind you), but I’ve been craving cooler foods so when I saw this Greek fava dip recipe I knew that was on my to-do list.

And don’t let the name of the recipe fool you–no fava beans were involved.

However, fava beans use to be used for this old recipe, but yellow split peas are easier to cook so that’s what is used today. The fava of Santorini is the most sought after, but is quite hard to find.

Anybody want to join me in the search?

In other news, guess what I’ve given another chance.

Grapefruits! I recently discovered that the trick to eating them is to completely peel off the skin, only eating the pulp. After I tried a slice utilizing my new found knowledge, I realized that I do like them! As I mentioned earlier in this post, lately I’ve been craving much cooler foods, so making grapefruit tarragon sorbet sounded like a great idea! Indeed it was.

Getting the liquid out of the coconut.

For Cinco de Mayo I wanted to make a coconut margarita recipe to celebrate with some friends. Sadly, at the store they didn’t have any cream of coconut so I decided to just make my own.

This coconut doesn’t know what it’s in for.

Dun dun dun

Well, that was easy.

Freshly grated coconut meat!

The process isn’t too difficult, but it does have a lot of steps. Though I’ve found that I’ve gotten the most enjoyment out of things when they are totally made from scratch.

And of course when they’re shared with lovely friends!

Cheers!

Pear and date compote with toasted & salted hemp seeds over oatmeal.

Now that I have time to have breakfast in the comfort of my own home I thought I’d enjoy it by leisurely making a compote, and toast some hemp seeds.

Mango, chocolate hazelnut butter, and freshly grated coconut meat.

Enjoyed in a goblet.

It’s nice to not have to eat breakfast out of a mason jar almost every morning.

Dinner is served.

This was a Thai-inspired soba noodle dish with vegetables, edamame, coconut milk, chile, curry leaves, a homemade paste out of garlic, galangal, and other things I can’t remember. Oops! I guess that’s what happens when you throw things together.

More coconut love!

Last project for my fashion photography class.

I’m almost done with the semester. Wait, wait, wait. I’m almost done with my undergrad! I still have two more critiques left, and then finito. I’m very excited for my future, and relishing in all of the wonderful things that are happening right now. My step-dad put it in a way that I couldn’t have said it better myself, “right now you are celebrating who you are and where you’re at in life.” I feel like I’m radiating this happiness that’s inside of me because everywhere I go, there’s been a blue jay on my shoulder.

Hope there’s been one on yours!