Two weekends ago, I left my Leica point-and-shoot film camera on the IKEA Ferry on the way to Red Hook. It took me four hours (basically on the way back to Manhattan) to realize it was even missing. Rodrigo said I had acted like it was “the end of the world”. I was more upset over the lost film than the actual camera itself (even though the camera also had sentimental value). I don’t care if I have to spend $100 for another camera exactly like it, but I didn’t know if I was ever going to get a chance to go to Machu Picchu again!
Needless to say, I developed that roll of film the very next day. Circle Line Lost & Found, thank you!!!
And of course, because I’m bad at shooting in film, this roll also includes other scenes from Autumn and Winter (Blizzard 2016!!!!).
I’ve been really good at eating healthier for the last few weeks. I would have thought that now that I am back to cooking for one, I would revert back to my college eating habits.
When I lived back at the dorm, my cooking routine was severely limited to quick, cheap, and easy meals such as mac and cheese, lots of pasta, lots of rice dishes. I rarely bought any vegetables or fruits because most of the time they spoiled before I was able to use it all. I made the most of my money and I hated seeing food go to waste.
Surprisingly, I am able to keep up my cooking and eating habits while you’re away. I’ve even cutback a little and started eating less eggs for breakfast and incorporating even more oatmeal, greek yogurt, and fresh fruits.
I have reduced my purchases of fresh vegetables though. As much as I love fresh green beans, I can’t eat it fast enough on my own. I’ve opted to buying frozen broccoli and string beans because I know they’ll keep.
After my nerve-wracking interview on Thursday, I decided to reward myself through food and drink. It’s been ages since I’ve been to Trader Joe’s for wine and since it was on the way home, I decided to stop by. I forgot how awesome the deals are and I was almost overwhelmed by the amount of cheap wines to buy. I ended up buying a bottle of Cabernet Sauvignon and another bottle of Chilean wine for a later date.
I was looking forward to my dinner all day. I had bought a great piece of ribeye steak from Trader Joe’s. I seasoned it with a little salt and pepper and cooked it on a hot skillet for a few minutes on each side.
The steak was the perfect complement to my pesto. I knew it was a great idea to freeze your homemade pesto sauce. Usually, the sauce just isn’t the same after the next day. As yummy as it is, it gets a lot drier in the fridge and when it gets heated up. I ended up defrosting the pesto sauce for an hour before cooking the pasta. I put the container in a bowl of hot water to speed up the process. The pesto was still cold by the time my pasta finished cooking, but my fresh hot pasta managed to warm up the sauce when tossed together.
A plate of pesto and steak and a glass of red wine was the perfect end to a stressful day.
I actually wondered how long it would take before I crack and decide to bake.
It’s so easy when you’re here. I don’t have to feel guilty about baking a huge batch when you’re here to eat it all up for me. Or at the very least, help me eat it all up.
What makes this banana bread different from the others is that I used frozen bananas for the first time. Right after you left, I stored blackened bananas in a plastic bag in the freezer. I knew that eventually (just two weeks later, apparently) I would crave banana bread.
Using frozen bananas isn’t that much different from using ripened ones, minus the fact that I had to wait an hour for them to thaw before I could mash them. On the plus side, mashing was effortless because the bananas were super soft. My banana mixture came out thicker than usual, but this was probably because my bananas were still cold and less juicy.
I usually don’t make my banana bread with nuts, but I felt extra adventurous today and toasted some walnuts while making the batter.
I may have baked my banana bread a few minutes too long, but the end result is still super tasty. It isn’t as moist as usual, but that’s something a spoonful of Nutella can fix.