deconstructed sushi bowl

After moving off campus and into an apartment, I've only eaten at the dining hall a handful of times. The other Friday my friend brought me a shrimp sushi bowl from one of the dining halls and two things happened. One, I was shocked they still had the same Friday special from two years ago. You would think they would switch things up. And two, I remembered why I would eat this sushi bowl almost every Friday.

It's also a really simple dish to recreate at home. And it's healthy!

This isn't a recipe post, per-se. It's more of a sharing-a-food-idea kinda post so you can make your own deconstructed sushi bowl (side note: using the word "deconstructed" in front of any food makes me feel fancy and like I'm on Chopped or something.)

All you do is get all the ingredients you would have to make sushi, but instead of making said sushi, you just put it all into a bowl. It's so easy, I've already made it two times within the past week.

The basics would include, rice, nori, and a protein of your choice. Raw fish grosses me out 95% off the time so I lightly season my fish/ shrimp with sesame oil and salt, then pan fry it. But if you're into the whole raw fish thing, you can easily buy some sushi grade seafood at the Asian grocery store and make this bowl.

This time around, I had accidentally thawed tilapia instead of salmon, but went with it anyways. Also in the bowl was a half cup of sushi rice (from this recipe), chopped cucumber, one avocado, green onions, chopped seaweed, and spicy mayo (aka mayo + sriracha + the tiniest amount of honey.)

Basically, if you like sushi, you should fo sho make this. It's easy, cheap, and healthy!

when trends don't work out

Don't you hate it when you really want to wear something trendy... but instead of looking fashion forward you just look like an idiot? This is a pretty common occurrence in my life (I blame it on the fact that I'm vertically challenged & "curvy") and the reason why you won't see me wearing culottes or mules on the blog anytime soon. Most of the time it doesn't bother me much but I'm seriously bummed that I can't effortlessly pull off a neckerchief like Leandra Medine can. The struggle is real when you've got a short neck.

dress: forever 21, cardigan: cheap monday, shoes: forever 21 (based on these schutz sandals), neckerchief: urban outfitters

And here's an awkward collage for selfies because I really liked the lip stain I was wearing. Because I have pigmented lips, I'm usually not a fan of lip products with sheer coverage. This Jordana twist & shine moisturizing balm stain in honey love is the exception. It applies in such a way that it blends in with the natural color of my lips instead of lying on top providing lackluster, spotty coverage. The best part is that it's only $3! #drugstorewin


(If you got the 30 rock reference, have a bag of sabor de soledad on me.)

Coordinating sets, or as I will call them from here on out, toofers, aren't anything new to the interwebs. They've held a pretty constant presence in the world of fash-un for the past few years, with spikes in popularity when spring/ summer comes around (probably because there are less people able to work the head to toe knit look without looking like a fluffy turd, myself included.)

When paired together, they're basically a ready made outfit. And a polished one at that. It's a dream come true for someone who wants to be stylish, but also doesn't want to put in much effort-- aka me. But then you also have the option of wearing them with other pieces, increasing their versatility and giving you a real bang for your buck.

After this past weekend, I can finally say I am #teamtoofer after I found the most perfect set at forever 21. It's taken me the longest time to jump on the bandwagon, but now that I'm here, I'm never going back. I still do have the same hesitations from before I joined the gang: cost, fit, fabric choice, print, and then cost again. If you walked around the women's section at Bloomingdale's last weekend like I did, you're guaranteed to have seen at least a few mannequins dressed in their super chic, matching ensembles. Unfortunately, they're also super expensive. But hey, that's what sales (and birthdays) are for ;) But in the mean time, here are some more affordable options to contemplate.

Are you also on #teamtoofer? Do you have any recommendations for any cute twosies (as asos seems to call them)? If so, please share!

from top left: zara top, zara skirt, asos top, asos skirt, forever 21 top, forever 21 skirt, asos top, asos skirt, zara top, zara shorts, zara top, zara shorts

circa 1993

For the past week, whenever I've talked to my mom on the phone, she's consistently bragged about how it's warmer in New Jersey than it's been in LA. And every time I tell her I don't mind. Temperate weather and I are bffs. It was a perfect 70 degrees outside so I got to wear a mini skirt and a sweater. It's literally the best of both worlds-- a piece from my summer wardrobe meets a piece from my winter wardrobe. What's not to love?

Overall, the combo of crop top, and white sneakers reminded me of some of the tamer fashions of the 90s. Which is appropriate seeing that I was a bonna fide 90s kid. If I swapped out my nude lipstick with some sticky, glittery, pink gloss I'd complete the look, but I'd rather not relive that horror.

skirt: asos, cropped sweater: zara, shoes: superga, lipsticks: nars bahama

inspiration for the uninspired

I've been in kind of a style rut lately. If I started going into the possible reasons why, we would be here till June. Of course, my best friend the internet is always there to provide inspiration for when I'm uninspired.

p.s is anyone else having problems with bloglovin'? When I publish a post, it doesn't seem to display on bloglovin'. Any ideas on how to fix this?

collages by me
photos from (in order of appearance): dazed digital, pinterest, vogue australia, always judging, pinterest, fashion me now, always judging 

gladiators: chloe

shortalls: current/ elliott 

jumpsuit: need supply co. 

similar dress by urban outfitters 

 shoes: aquazzura, skirt: topshop, jacket: madewell

dress: topshop, espadrilles: vince, sandals: matisse

almost pink

I'm not much of a pink person, but then again I'm not much of a color person in general #allblackallday. In fact, the idea of wearing anything close to hot pink brings flashbacks of the days when I would be decked out in my tutu, rollin' around town in my Barbie car. But something about the subdued hue of blush pink seems more sophisticated and grown up. Plus, when the pink is light enough, it's almost like I'm not wearing any color at all.

To toughen up the overall look, I added in my shredded beyond belief boyfriend jeans. Speaking of said jeans, even though they're already lightly splattered with paint from when I bought them, I kind of want to add more after seeing shots of the most recent Mango pre-fall collection.

What say you?

blouse: forever 21, jeans: urban outfitters, sunglasses: forever 21, shoes: zara (similar by forever 21), lipstick: mac twig

rhubarb, blackberry, & peach galette recipe

Soo I've been pretty terrible at this whole blogging gig recently, but what better way to get back into the swing of things than with a recipe. And a dessert recipe at that, because sweets. 

It all started with an impulsive trip to whole foods which left me with two stalks of rhubarb. 

When I think rhubarb, I think strawberry rhubarb pie. But sadly the idiom "easy as pie" is a big, fat, lie cause anyone who has made pie knows that it's quite a process. (Completely random tangent, according to wikipedia the phrase "easy as pie" actually refers to "easy as eating a pie" which also doesn't sound really easy unless you're Joey Tribbiani or that guy from Matilda, because holy smokes, that would be a lot of pie.)

Also, I didn't have a pie pan and didn't want to go out and buy one. That lead me to the more rustic, freestylin' cousin of the pie, the galette. Unfortunately, making a galette still requires making pie dough which isn't exactly my forte. Fortunately, reading a few tips and watching a few videos helped me conquer my dough making problems. If you're also pie dough challenged, here are links to some bits that I found helpful:

- Easy Pie Crust Video on
- Never Mess Up a Pie Crust Again on 
- The Galette Forgives You on

After the dough is made, it's smooth sailing from that point on. As far as fillings go, I wanted to veer away from the traditional rhubarb and strawberry combo. Rhubarb is supposedly good with all sorts of berries, hence the blackberries. And since I was working with two tart fruits, I added in the peaches to bring in some sweetness.

Overall, this isn't an overly sweet pastry-- it satisfies a craving for dessert without leaving you with a toothache. Plus, on the grand spectrum of desserts, it's definitely on the healthier end. The dough uses a minimal amount of sugar and most of the sweetness in the filling is thanks to the fruits.

This recipe makes an 8-10 inch round galette

For the crust (from bon appétit's "basic tart dough recipe"):
- 1 cup all-purpose flour + more for surface
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 6 tablespoon cold, unsalted butter (straight outta the refrigerator)
- 1 large egg, beaten

For the filling:
Overall you'l need about 2 heaping cups of chopped fruit total. I used:
- 2 stalks rhubarb
- 1 6 oz. container of blackberries 
- 2 white peaches
- 2 tablespoon sugar + extra according to taste
- 1/2 teaspoon ground cinnamon 
- pinch of salt
- 1 tablespoon all-purpose flour
*Optional: 1 egg for an egg wash*

1) Prepare the dough as directed by this basic tart dough recipe published by bon appétit. 
    * Remember to refrigerate your dough at least two hours before forming your galette.
2) Wash and then chop up your fruits. 
    * It's especially important to properly clean the rhubarb and remove any leaves as they are potentially poisonous.
    * The smaller your pieces, the faster they will cook. While large pieces of rhubarb are visually appealing, they will also be more raw in the final product. Considering how tart rhubarb is, I chopped them up into relatively small pieces so they would become sufficiently soft and soak up some of the sweetness from the other fruits.
3) Toss your fruits in 1 tablespoon of sugar + 1/2 teaspoon of cinnamon.
    * 1 tablespoon is enough to macerate the fruit, but doesn't add much sweetness. If you want your filling to be sweeter, add more sugar, up to half a cup.
4) Let your fruits rest.
5) Pre-heat your oven to 400 degrees.
6) Remove your dough from the fridge to roll it out. 
    * Make sure to flour your surface before you start rolling out your dough.
    * If you're like me and don't have a pastry board, you can just lay out plastic wrap or wax paper on a large, flat surface. This also makes for an easy clean up.
7) Transfer your rolled out dough to a baking sheet lined with parchment paper.
8) After your dough is rolled out and on the sheet, lightly place a 8-10 inch plate in the center to get the shape for the base of your galette.
9) Mix the 1 tablespoon all-purpose flour with 1 tablespoon sugar.
10) Sprinkle this mixture within the the imprinted circle; it'll help in soaking up the extra juices let out by your fruit and preventing the bottom of the galette from turning soggy. 
11) Pour your fruit, juice and all, into the circle over the sugar + flour mixture.
12) Turn the edges up to complete your galette.
* Optional step: if you would like to do an egg wash, beat your egg, brush it onto the outer crust of the galette, and sprinkle with sugar.*
13) Bake for 30-40 minutes. When your galette is done, the crust should be a light brown color and the center filling should be bubbling.
14) Let cool, and then bon appétit!

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