Still spending Christmas Eve without snow in Puerto Rico. Didn’t prance at all or really think about the season that much, which could be unfortunate, but is still on the whole, altogether enjoyable.
Red and red make christmas pina colada baubles.
I’m in Puerto Rico for a few days for a family Caribbean vacation. I missed Jamaica (for Japan) last year, but I wasn’t going to miss this one! After many days of waking up early and running around the island to do various touristy things, we finally got to sleep in (until 10am, which is to say, normal working adult sleep in and regular college girl normal on the early side waking hours) and leisurely walk through Old San Juan and the forts there.
Wearing 1. UO Cloud Body Suit, 2. Romwe Tan Maxi Skirt
My obsession with Thai began my freshman year of college; one of the cheapest eats are definitely Thai specials at lunch time. Appetizer, entree, and a drink all for ~$10 in Manhattan? Count me in! So of course, when I was finally able to have a kitchenette dorm this year, I immediately shopped Chinatown and scoured the internet for recipes and ingredients to make some of my favorite dishes.
This is my variant of a Green Curry I can actually get behind. That is to say, I don’t die too much when eating it, and add and subtract a few vegetables from the authentic recipe.
Pour in a dollop of cooking oil in pan. Heat oil, then add curry paste. Let warm in pan before adding in coconut milk and water. Place in the meat of your choice (if you choose to have a meat). Cover pan and let simmer until meat has turned the appropriate color for having been cooked. Add in vegetables and let simmer with cover on some more. After it has boiled, try your curry for spiciness-level. If it’s too spicy, add in some grated palm sugar. Serve hot with rice.
* I use curry paste I buy from small Thai grocers; they’re $3-$5 of dense paste that will last you for years, considering that I use about 1 tbsp per 2 servings. The recipe tastes better with canned coconut milk, but the powdered stuff is cheaper and lighter to carry back, a big concern when you walk your groceries back to campus. The most recent brands I’ve been using:
Less the spear mint, of course, but still holding on to the attempted pun.
I had a lot of leftover mayonnaise from the one time I bought it to glue a sandwich together. Obviously, I hadn’t made a sandwich since, but I needed to find something to make that would use it all up before winter break or make a lot of hungry children in continents that will not be named angry at me for waste. The transiency of college dorm life. It comes with room checks and empty fridge rotations every four months.
I ended up choosing potato salad, southern style.
I used this recipe without the relish or celery. I also used deli-style dijon mustard, which gave my salad a distinct yellow tone, which resonated with the egg yolk.
