Archive | April, 2011

They take pills regularly- Ode to Philadelphia

28 Apr

When I lived in New Jersey, it was only a quick train ride into the beauteous city of brotherly love. My friends and I would adventure there on weekends and explore into places unknown. Sometimes, getting chased down the street by a homeless man whispering sounds of Slytherin. Sometimes finding ourselves becoming sucked into a jew parade. And other times, merely people watching from the balconies of South Street, (one of my favorite spots.)

Since then, I’ve moved on to North Carolina (and loving it.) Fact is, I still have a warm spot in my cold heart for that peculiar city. Recently in my English class, my teacher assigned us to write a poem personifying a specific place. Trying to emulate Carl Sandburg’s “Chicago,” I decided that Philly would be a great subject for my poem.

There was no way to really logically craft this poem. I literally let the ridiculous thoughts in my mind flow onto the paper, and it somehow shaped itself into a majestical masterpiece. So here it is:

Philuhdelfeeuh

He takes pills regularly
Amitril, Clopixol, Valium, Xanax, Zoloft
Morphine, Fentanyl, Codeine, Oxycodone,
Ritalin, Adderall, Dexedrine
Abilify, Zyprexa
Doxycycline
no water

smokes two cigs—
two packs

She grabs her purse—
slaps mom and kisses her goodbye
runs out the door

He forgot the cigs—
S%!+

She stripes the clouds with her fingertips
and tap dances on mother earth with her toes

No where to go—
Ben Franklin!

No where to go—
Girls Girls Girls!

He’s at the meeting
AA
Name on the tag—
BiTransSexual Tiger

She’s in a wheelchair
NO, there she goes—
running a marathon—
kicking the handicapped in the gutts
INVINCIBLE!

crash.

Animals are Chirping
sounds wet-willy His ears
Microwave Rings
aromas plug Her nose
he smells Waffles!
she loves Waffles!
he needs a Drink
oh wait—
she’s already drunk

But it’s okay—
They take pills regularly.

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UNCWonderful

15 Apr

Senior year is all about one thing: choosing where you’re going to college. And getting through high school (so two things.) Being weird and ambitious, I decided to apply to about 500 schools. Okay, maybe actually only like, 10ish. Among my top choices of the schools I was accepted to were UNCWilmington, Appalachian State, East Carolina, Florida State, University of Hawai’i: Manoa, and a scholarship to Hawai’i Pacific University. At first, I was all about UNCW. But once I was accepted to Hawai’i, my focus shifted a bit. After spending months trying to convince my parents that Hawai’i was the place for me, they still weren’t having it. After a bit of research on my moms behalf (thanks Monica) we found that I could potentially attend UHawai’i as an exchange student and still pay in-state tuition (ballin!)

SO, needless to say, I’m attending UNCW in the fall. And I am pumped beyond belief! I got a kickass roommate, a kickass dorm, and HELLOOOO, the kicka$$ beach just down the street!

Being a photography freak, I always bring my cameras with me everywhere I go. Sometimes I go the whole 9-yards and carry around my fancy pantsy camera case, sometimes I just stick em in my purse, but most times, they just chill in my car. A few weekends ago, my dad and I made the 4 hour drive to attend the UNCW Accepted Students day festival thing as well as to meet my new roommate and her family. Every time I go to Wilmington, I always make the effort to set aside a day where I can just explore and take pictures. It’s almost like therapy for me. Helps me clear my mind, and allows me to focus on something that I love.

Here are some shots from a few weekends ago. Overall, it was an awesome trip a great preview of what is to come!

My dads a business guy. He has 3 children: Me, Morgue (see Aloha! tab), and his blackberry.

I took this just as the sun was setting. Shadows seems to be a re-occouring theme throughout my photos. I think they're fascinating.

I was walking down the boardwalk with my dad, and spotted this homeless man absorbing the view. The culmination of his flowing hair and attentive manner to the landscape before him urged me to snap a shot (creepily.)

I randomly found about 500 trash cans.

I love colors! Especially monochromatic schemes. Also, it seems that my shadow fetish is becoming a bit more prominent....

Half opened, or half closed....

I think this may be one of my favorite photos I've ever taken. It's one of those where I feel like I could just look at it for a long ass time. Maybe its the contrasting direction of lines? Who knows...

King of all Quiches

15 Apr

I go through these strange “food phases.” In ninth grade, it was waffles. Tenth grade was all about the refried beans. In eleventh grade, I think I had some form of eggs (poached, scrambled, fried, an omelet) at least once a day. And this year, (as all my friends, family, and 90% of the people at my school know) I’m obsessed with hummus. Anyways, so I’m taking this “Cooking at Home” elective at school. And so far, it’s awesome! When I heard my teacher (Ms. Ruble) say we were making an egg recipe, memories of cooking in my junior year fled into my mind.

Now, I’ll give y’all the inside scoop. But I’m warnin’ ya, with this one. If you cook it for ANYONE you better, hide yo kids, hide yo wife, and hide yo husband, cuz erybody gonna be creepin in yo house wantin some more of this quiche! This is HIGHLY addictive. One piece just does not do the trick! Now, finally, I introduce to you… THE KING OF ALL QUICHES!

Alrighty tighty, first, one must construct the decadent crust.

You’ll need:

  • 2 cups flour
  • 1 teaspoons salt
  • 1/4 cup cold shortening
  • 1/2 cup cold butter (chopped)
  • 4-5 tablespoons ice cold water
  • 1 egg
  • 1 teaspoon heavy cream for egg wash

Here’s how you make the magic happen:

  • Preheat oven to 425 degrees F.
  • Combine the flour and salt together in a food processor.
  • Then add shortening and pulse for 10 seconds or until the final mixture has the consistency of coarse sand.
  • Add in chunks of butter and pulse 10 times or until the pieces of butter are about the size of small peas.
  • Add 4 tablespoons of water and pulse on low setting. If the dough isn’t stickin’, toss in another tablespoon of water.
  • Then take the dough and form it into a lump, cover in plastic wrap, and refrigerate for 20 to 30 minutes.
  • Remove the dough from the refrigerator and roll the lump out between two sheets of parchment paper using a tincy bit of flour until it’s about 2 inches larger than the pie plate on all sides.
  • Then GENTLY/ QUICKLY/ CAREFULLY/ RAPIDLY transfer the dough onto the pie plate. You can tuck the dough hanging over the pie plate onto itself and make it look all nice and purty.
  • Blind bake the crust by covering it with parchment paper, filling it with pinto beans. (Remove after 5 minutes)
  • Stick that baby in the oven! (20 minutes)

The beauteous quiche crust

After the crust is finished. It’s time to start the filling! To put it simply; it’s an egg extravaganza.

Here’s what you’ll need:

  • 1 tablespoon of olive oil
  • 2 medium onions, chopped
  • Salt and black pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 4 large eggs
  • 3/4 cup of heavy cream
  • 1/8 teaspoon ground nutmeg
  • 8 ounces Italian cheese blend, grated
  • 4 cups mixed greens

Here’s how you make it work:

  • Heat the oven to 375 degrees F.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.
  • Wash the parsley.
Washing the greens
  • Chop the parsley finely.

Choppin

  • Chop 2 onions.

Onions, accompanied by a fancy pantsy cutting knife

  • After chopped, add them and a 1/2 teaspoon each of salt and pepper to cook, stirring occasionally, until soft for 5-7 minutes. Then stir in the parsley.
  • Whisk the eggs, and put some back into it!

11th grade obsession returns!

  • In a large bowl, whisk together the eggs, cream, nutmeg, and 1/4 teaspoon salt. Stir in onion mixture and the cheese.
  • Throw it all together and stick it in the crust.

Umm... YUMMM!!!!!!!

  •  Stick her in the oven and chillax while your creation bakes for 15-20 minutes.

Some trick from school puttin my quiche in the oven

Let it cool down for a few minutes after it’s done baking. Take my advice, and let it cool! You won’t be able to savor its deliciousness if your taste buds are burnt.

And another trick from school eatin my quiche!