Jupiter

Forget the protocol, sometimes the rules go right out the window. Sometimes I’m wrong, sometimes I’m impulsive. I would rather act and overshoot, miss the mark entirely than stand idly in fear.

Time to breathe, take it all in. We’re all under the same sun, the same stars at the end of the night. I take comfort in knowing that my daily experiences parallel yours, no matter how far we all drift. Couldn’t have said it better.

Words can never make up. 

Batshit crazy with a voice like an angel. What’s with the Danes, huh?

Has an entire year passed since these maddening dance moves graced our living-room floor? My heart is heavy today with a longing for all that once was, though I know romanticizing the past shall prove to be an absolutely futile endeavor. Those dearest to me shall always have a coffee table to dance on, a backyard bonfire to sit by, and a piss-stained couch to sleep on. Wherever I roam, however far they stray, this invitation remains open. As a dear companion once said, “The lease on our friendship shall never expire, this much you can be sure of.”

Auditory insemination.

Beyond excited. C’mon c’mon Junebugs!

6/21/11

And I thought Black Swan was amazing…

Mission: Get rid of veggies that I don’t think I like but buy anyway (insane!!!).

Plan of attack: Baked Eggplant Zucchini Parmesan.

Don’t get me wrong, I love all things deep fried (please refer here and here, proof of my undying devotion to peanut oil) but this whole “starting a new, healthy lifestyle despite my existence being entirely hijacked by grad school” really gets in the way of enjoying a deep fried vegetable or four. Enter my lovely mother, dietitian and recipe modification extraordinaire. She messed up the first go-round, doubling the recipe to get rid of multiple eggplants and we ended up with a week’s worth of E-Parm. Oy, so much mozzarella. Determined to avenge the f**k-up of my mother, I present you with EZP, revised.

Veggies

1 medium eggplant - sliced thin and salted (sprinkle salt on slices, let stand for 30 minutes, wipe off salt and excess moisture, flip and repeat)

1 zucchini - sliced thin

2 eggs - beaten

1 cup breadcrumbs

3/4 cup grated parmesan cheese

Herbs - dried oregano, basil, garlic powder, whateva you got in that pantry

Preheat oven to 400. Combine breadcrumbs, cheese, herbs and in a separate bowl beat the eggs. Prep two baking sheets with non-stick cooking spray.

Dip slices of veggies in egg then coat with breadcrumbs. Lay out on a single layer onto baking sheet and pop in the oven for 30 minutes. Flip and bake another 20 minutes.

Parmesan

Jar of marinara (I dig Trader Joe’s Basil Tomato)

1/2 cup grated parmesan cheese

1 cup grated mozzarella cheese

Fresh basil (top off after baking)

Add a spoonful of sauce to bottom of glass casserole dish. Add a layer of baked veggies, sprinkle with cheese, and add another spoonful or two of sauce. Repeat until all ingredients are gone, top with a shit-ton of cheese, and toss that sucker into the oven. Bake until golden brown (about 30 minutes), top with fresh basil, serve with some pasta/garlic bread, pour you and your honey (or lovely roommates) a glass of Pinot, and eat until you little Italian belly is bursting with cheesy-goodness. Oh hell yeah.

Never good with the follow through, which is why I nearly failed golf in 9th grade Phys. Ed. But who knows, this could be different. This could be the one project that I don’t entirely abandon after two weeks of obsession. I love food, I adore my job, I have a hard-on for bikes, and I’m on the computer 8 hours a day as is. Might as well organize my random recipes, showcase some amateur photography, and chart my professional progress as I finish my master’s degree. All the cool kids are doing it…

(via forestmilk)