Sunday, August 6, 2017

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I have been in a reading drought for a painful amount of time. Every time I would make an attempt to read, the material wouldn't be able to capture my attention. It was through no fault of the pages themselves-- I sat down in front of some of my favorite books, and I just could not take it in.

It wasn't just reading. It has also been writing (in my journal, letters to one of my closest friends), making art, taking care of myself physically and emotionally, and feeling truly inspired in my daily life. The only times I have been able to create have been during extremely structured environments, like art classes with other students. For almost two years, I have secretly been worried that I don't have it anymore. That curiosity, that sharpness. That I would need to assimilate to a mold that someone else has already made. This dry spell has been severe.

Today I was "busy" and still managed to casually read myself halfway through a book, and I am feeling like part of me has returned to myself. It came so naturally, as if it had been there all along.

And goddamn, I feel so relieved. I missed this so much.

Sunday, January 1, 2017

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Toshikoshi Soba

Happy New Year! I want to learn Japanese home cooking, so I'm starting off with Toshikoshi Soba. It's a buckwheat soba noodle dish that's traditionally eaten on New Year's Eve. Apparently this is good for letting go of the hardships of the year, and that's definitely something I can get behind. I like how it turned out!

Here is the recipe I used from JapanCentre, slightly modified:

Noodle soup:
1.5L bonito or kombu kelp dashi stock
200ml soy sauce
100ml mirin
1 tbsp sugar

200g soba buckwheat noodles

1 scrambled egg
cut up nori
enoki mushrooms
chopped green onions

How To Prepare
In a large pan, make your dashi stock. Next, add the mirin and simmer gently for a few minutes. Now add the sugar and let it dissolve before adding the soy sauce. This makes the soup for your soba noodles.

Make your soba noodles per package instructions. Drain the noodles and rinse them in cold water, gently rubbing the noodles to remove any excess starch on the surface. Next, thinly slice the spring onions and any other garnishes.

Gently re-heat the stock and pour into bowls, then add the noodles and garnish.

Wednesday, December 14, 2016



"Flowers help the world, and there is no greater beauty than flowers. Those who see flowers enjoy the beauty of the world created by God. And when you smell them, they nourish the heart and the soul. 

The essence of the world is a flower."

- Abu Ward, Father of the Flowers, the last gardener in rebel-held Aleppo

Wednesday, July 15, 2015

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for days when the world wants more

just three minutes to steep some tea
dip a little sweetness in it
curl up into your honey
whenever you get the chance
and surrender to sleep
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