Thursday, May 31, 2012



neutralcity by kendrakendrakendra

I have a lot of drawings due tomorrow for my costume design class (and before you ask: no, I'm not good at drawing.  Like at all.  Sort of laughable) so obviously I've been spending quite some time playing on polyvore.  Here is the first of two funky inspirational palates by which I mean I just want all of the things. A big floppy hat probably being the most necessary and also procurable.  Rounding out the neutral party: JeffCamp sandals (UGH that shape), Miu Miu brogues, Current/Elliot cutoffs, a matte spectrum of Essie polishes, and a peachy Marc by Marc bangle.

Monday, May 28, 2012


I have this horrible/awesome feeling that the above salad is the only thing I'm going to eat all summer long in my tiny box of a studio apartment in a sweaty, crowded, buzzing city.  Its horrible because my body will likely not love me for keeping a solely cheese and melon diet.  Its awesome because a solely cheese and melon diet sounds like EXACTLY WHAT I WANT ALL THE TIME.  HashtagI'vegotitrough.  Catch-22 was actually written about this very life dilemma, did you know that?  Anyway.

Chiffonade some basil.
Chop up some watermelon.
Crumble some goat cheese.
Toss with balsamic, and sprinkle with fresh ground pepper and coarse sea salt.
Sit near a window and think about how happy you are.

fresh herbs anonymous.

Occasionally here at NSED I am going to ask you to go on a journey with me.  I am going to say, “Listen.  I saw this recipe on Joy the Baker and liked some of it but not all of it and mostly just wanted to mess around with the stuff I already had.   So I made these weird tacos and you know what?  They were good tasting.  They are gonna weird you out when you hear about them but they were GOOD.  So.  Just take this little trip, aiite?  Take the trip.”

This is that time.  The trip is now.  This is not a drill.  White bean-kale-carrot-basil tzatziki tacos.  They happened, I ate them, I did not regret it.  In fact I was ruhl happy about it.

Funky White Bean Tacos
Inspired by Joy the Baker
Serves 2

half bunch dinosaur kale
2 teaspoons olive oil, separated 
1/2 can white beans, drained, rinsed, chilled
1 teaspoon lemon juice
1 small clove garlic, finely minced
1 cup shredded carrots
1/2 cup non fat greek yogurt
a handful of basil leaves
small corn tortillas
salt and pepper

Preheat oven to 350 degrees.

Rip kale off of the rough center stalk and into bite-sized pieces.  Toss with 1 teaspoon olive oil and sprinkle with salt and pepper.  Spread out into a single layer on a lined baking sheet and bake for about 10 minutes, until leaves are wilted and slightly crisp on some edges.  Set aside.

Toss the drained, rinsed and chilled white beans with the lemon juice, garlic, salt and pepper.  Set aside.

In a food processor, blender or magic bullet (genius! awkward! what!), mix the greek yogurt and basil until well combined. 

To assemble, heat tortillas briefly in the over/over a burner/in the microwave.  Spread a dollop of the basil tzatziki on the tortilla, followed by a layer of kale, white bean mix and shredded carrots.  Think for a quick sec about how weird it looks but then forget about that and bite it.  Chew swallow repeat etc. 

Tuesday, May 22, 2012

caprese what?

New post on Small Kitchen College: caprese salad skewers to assemble, dress, and consume in mass quantities.  Feels like summer food to me, yadig?

Friday, May 18, 2012

never washes her face.

Betsey Johnson pants; American Eagle t-shirt
It was recently relayed into me (in fervent text message form, via both my mother and my sister, my family has priorities) that Betsey Johnson is going out of business.   This is sad news.  This lady's stuff is sort of a fixture in my wardrobe history; I dig the line of femininity she walks between supersaccharine and a little coked out, and how she is equally appropriate for a high schooler at their homecoming dance and a twenty something at a wedding...two things I have been/will be while wearing her clothing.  To me BJ means cupcake dresses, peplum-before-it-was-cool, ruffles, lace, patterns with guns on them, and signature Marilyn Monroe cropped sweaters.  Point: I dig her (see this dress) (this swim suit) (and this sweater) and am sad that the neon pink stores are closing their doors for good.

In an act of mourning, I wore some sick silk Betsey pants the other day and ran about in the heat.

This is a dead squirrel.

I don't know.  Seemed topical.  Sorry.

Friday, May 11, 2012

expensive taste.

I can say with almost perfect certainty that I am not gonna grow up to be a gazillionaire.  Today I dropped my English Lit double major (I'm a Theatre major also, if maybe you forgot) and picked up a Creative Writing one instead.  So.  Let's just get excited for the kind of future those things can get me.  WHATEVER ITS WHAT I LOVE OK THIS IS BESIDES THE POINT.


If ever I am lucky enough to own a pair of Louboutins, I sure as hell am never gonna play arts and crafts with them.

If I head toward a pair of red-bottomed heels (even if I own twenty!!!)(hahaha oh thats funny I'm gonna be so poor) with a glue gun ever, do me a solid and smack me in the face with a large piece of lumber.

I do not buy the phrase "the glue detaches easily."

Ok.  Rant over.

Thursday, May 10, 2012

stolen from the woods in the dead of night.

Please tell me someone other than my sister understands this post title.  Someone.  Anyone.  Childhood.  Roald Dahl.  Am I alone in this.  k crying brb.

ALTERNATIVE TITLE: How to Poach an Egg

Although Eggs Benedict is one of my favorite breakfasts, I have never recreated it at home because historically I could never poach an egg to save my life.  Every iteration in my own kitchen was either a stringy mess, cooked through, completely dissolved or SUPER vinegary tasting.  The perfect mix of cooked whites and runny yolk -- without the flatness or well-done taste of an egg done sunny side up or over easy -- was simply impossible to achieve, so I stuck to ordering the dish at restaurants and daydreaming about it later.

This is what failure looks like, in case you're curious:

Then one day, I followed these instructions.

Vinegar can be a good thing, and not ruin your life!
You gotta swirl the water using a whisk!
Perfect poached eggs, every time.

I put mine on raspberry jam and homemade Irish soda bread.  I think I heard angels.

I also understand that there are kitchen tools invented for this very purpose, but I am rugged, tough and anti-bougie gadgets. Or I just don't have one.  So.  There it is.

algunas cosas.

Cool watercolors from a waytoocool bikini blogger (how is that even a thing).  I can't look at this blog for very long because it makes me want to either die or dye my hair blonde, move to Hawaii and become Rebekah Steen.

Thinking about home.

Milton Greene and the Ballerina Sitting.  Too much Smash, probably.

My Marc by Marc Jacobs mouse flats.

GREAT gradation eyeshadow from Rodarte's NYFW show...I got bored in class and went waaayyy far back in Jamie Beck's life.

And finally:
Camilla Belle's dress at the Met Costume Gala.  This article of clothing has not left the forefront of my consciousness since the second I spotted it.  Ugh.  Maybe perfect.

Saturday, May 5, 2012

and in the morning,


There was a morning about a month ago when I went on a waffle-making bender.  I went cray.  It was a little frightening to witness, I'm told, but ultimately no one complained because they all got a meal out of it.

Is that how this works?  People let me be a nutcase because I will occasionally feed them?
Whatever, I'll take it.

I was inspired by this recipe and naturally my first move was to substitute bacon in for the ham.  Then I made some more with bacon and brown sugar.  And then brown sugar and bananas.  And then strawberries and chocolate chips.  And then some plain ones because I was tired.  And then some more with bacon and brown sugar.  It was an eventful morning.

My mom's Belgian waffle recipe is a tried and true standard, crispy on the outside and super fluffy on the inside because of the folded-in egg whites.  It takes a little extra time, but I promise you its worth it.

The Best Waffles
Serves three
from the cookbook that came with my mom's first waffle iron; the recipe is stained and wrinkled, which is how every good and oft-used recipe should look

1 3/4 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon sugar
3 egg yolks, beaten
1 1/2 cup milk
1/3 cup vegetable oil
3 egg whites, stiffly beaten

Sift together dry ingredients in a large bowl.  Stir egg yolks and milk together, and then add to dry mixture.  Mix in cooking oil.  Fold in egg whites very carefully; do not over mix, and allow little pockets of fluff to exist throughout the batter.  Cook in your preheated waffle iron.

For cheddar and bacon waffles, fill the waffle square 3/4 of the way from the center, and edge the waffle with cheese.  Sprinkle cooked bacon bits over the top.

For brown sugar banana, chocolate strawberry, and brown sugar bacon waffles, fill the waffle square halfway, sprinkle extras over the top, add more batter, and then more extras.  If using brown sugar, make sure it its the last thing you add before closing the waffle iron lid to ensure caramelization.

Wednesday, May 2, 2012


New Small Kitchen College post!  Thai-style baked chicken and rice made with one pot and one pot only.  The kind of thing you make an enormous vat of with the intention that it will last all week...and then you sit in front of your fridge with a fork in the middle of the night and just decimate the entire thing.  Just me? Ok cool.  In any case, check it out.