Thursday, January 19, 2012
I stumbled across this morning photographs by the late Richard Avedon. They just struck me as beautiful and reminded me of late 60's which I am currently obsessed with that whole era, the music and fashion. Here are some of my favorites that I just adored. Especially in the first photo I am in love with the two-toned hair. The Dramatic Difference between the two colors, even in black and white. Just looking at these pictures put me in a better mood.
Wednesday, January 18, 2012
Though the vast ocean of nothingness tears us apart,
Yet I feel a synchrony of emotions fierce as hell’s furies
As my heart is enflamed by the sparkle in your eyes.
Though sadden by our physical separation ‘n’ entwined by intense desire.
The rhythm of your love echoes in my veins like a thousand chords.
As the beat of your heart rhyme with my thoughts,
My palpitating heart was pacified when I realized how much I loved you
So I just started my new semester at community college after being MIA after the holidays and then being on vacation. It was absolutely shocking how much easier my classes are going to be, rather than last term where I was swamped beyond belief. I was writing essay after essay, doing math problems in between and memorizing thousands of terms for history; basically it was beyond stressful but looking back on it, I enjoyed being busy and learning new things ( I know cheesy, but true) And did I mention it snowed last night. Well, it lasted about all night, then by morning it pretty much melted away. But the funny part was about 10 people said that it was snowing and they couldn't drive in the snow. Yeah that wasn't exactly true, but it did create a pretty picture until five minutes later when it melted away. yes into mush.So these next couple of months I am dedicated to new things that sparked my fancy recently -- blogging, reading everything in sight, starting a journal, thrifting, and cooking. Its going to be amazing. My sister and I already have plans tonight to go to a newer thrift shop with clothing that is spectacular at cheap prices, its basically my heaven on earth. And books, yeah I basically in the past two days have gotten 17 books, varying from fiction light hearted reading material, to italian cooking books, even some pyschology, and of course astronomy and motivational books, so yes you could so I am blessingly addicted. But seriously I walk into the library and I just cant resist, its almost going into a bakery and looking at the shelves filled with sugary goodness packed into little treats. That is my experience at the libary. I know what you are saying, bookworm, crazy woman. And my answer would be to you, yes of course.
Posted by Elisabeth Adele at 5:43 PM
Costa Rica Rice / Arroz a Costa Rica con Pollo
1 whole chicken
1 chopped onion.
1 chopped red sweet pepper.
2 big carrots or the equivalent, chopped very tiny.
1 chopped cilantro roll divide in 2 portions.
4 big chicken bullion "Maggi. (It has to be Maggi one time I tried with Knor a Mexican brand and was disgusting.
2 teaspoons of anato (Mexico) or achiote (Costa Rica), is the same, different name.
2 cups of rice, (I only used Jazmin rice). The other ones are mushy like chinese sticky rice and I just don't like it.
Cut the chicken in big pieces ( if you don't know how, buy it from the store already in pieces, Is not a big deal!), Place the chicken in a big pot and cover with water, add about 3/4 of the chopped onions, the 4 chicken bouillons 1/2 chopped cilantro, 1 teaspoon of anato, 1 chopped sweet pepper, cook this for about 1 hour or until chicken is completely cook. Taste the broth to see if need a little bit of salt, or maybe half more chicken bouillons When you are happy with the flavor set aside.
Take another pot, and add the rice, the carrots, 1/4 of the onions, and using a strainer add the broth from the chicken that you just cooked, (about 2 cups and a half). Put the stove in high heat, (stir a couple times) don't cover the pot, once the broth is simmered cover with a lid, lower the heat, (very low heat). For about 10 minutes more. Taste it to see if the rice is soft.
Take the chicken in a bowl or in a cutting board ( you may have to wait until the chicken is cold enough to work with it), make it in a little pieces with 2 forks or just wash your hands, set aside.
In a another pot, add olive oil ( about 2 tablespoons) in medium heat, add 1/4 teaspoon of anato, add the chicken in tiny pieces, add the rice, and start to mixed everything together with a spoon, then add the other 1/2 of chopped cilantro.
I added a frozen selection of squid to this rice and took out the chicken. I was happily surprised to discover that this dish is amazing and completely delicious. My entire family loved the different taste and asked for it again sometime in the future. I say that is a great review!
Tuesday, January 17, 2012
"I wandered lonely as a cloud
that floats on high o'er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze."
by William Wordsworth
What to wear? I am constantly confused on this particular subject all the time. I look in my closet and I am overwhelmed with possible options. I try on piece after piece, until finally I find that perfect look that I am happy with, after 30 minutes of course.
This isn't really a regular occasion. Most people don't have time to do this, I certainly do.
So the question is, how can we avoid the time spent?
I have no idea, but if you have any ideas, let me know. You can count on me the night before planning my outfit for the next day or spending quite a large amount of time in the morning finding that perfect thing to wear because it is a process.
So I have been obsessed with music lately. I always have those earbuds in to my ipod, or music playing in the background when I am studying, even my ihome blasting in the bathroom when I am showering. It is truly and addiction. Here are some of the songs I am adoring lately.
The A Team - Ed Sheeran
Sweet Disposition - The Temper Trap
& Home - Edward Sharpe & the Magnetic Zero's
Posted by Elisabeth Adele at 9:02 PM