Hi.

I’m an anxiety-riddled, grass-eating cat mom happily engaged to a transgender man.

I work as an engineer in New York City, pretending to be an adult and spending a solid 20% of my time trying to remember to not reply all.

I wanted a platform to share my wealth of equally positive and negative experiences as I attempt to navigate my twenties, and maybe get a little preachy here and there about veganism, mental health and LGBT rights.

At the very least, I hope to make you laugh.

Vegan "Chicken" Noodle Soup

Vegan "Chicken" Noodle Soup

Vegan "Chicken" Noodle Soup

 

Hello dear readers (all 6 of you). I am so sorry I have been MIA for many many months. If you were a reader back in June of last year, you may have read about my impulsive MacBook Air purchase (oops) while I was out visiting my brother in San Francisco. I was so in love with it from the moment I opened it. But in the style of my typical bad luck, it suddenly stopped working after a few short months. Well, I finally took it to the Apple store in good old Grand Central Station last week and they repaired it in no time! I'm so happy to have it back good as new, and ready for me to share the loads of recipes and experiences I've been holding onto for the past three months. 

I'm writing this post while sitting at home during what I would call the worst snow storm of the season so far (hopefully the last - knock on wood). It's so cold that my thermostat is cranked up to 85 and I'm still shivering somehow! But luckily, there are two things that never fail to warm me up:

1. A long, hot shower

2. SOUP!

 

Enjoy and stay warm! :)

 

Ingredients:

  • 2 Tablespoons EVOO
  • 1 Package Gardein Teriyaki Chick'n Strips
  • 2 Stalks celery
  • 1 Large carrot, peeled
  • 1/2 White onion
  • 4 Cloves garlic
  • 8 Cups vegetable broth
  • 1 Teaspoon thyme
  • 1 Teaspoon parsley
  • 1/2 Teaspoon oregano
  • 2 Bay leaves
  • Salt and pepper to taste
  • 6 oz. noodles - your favorite shape! 

 

Supplies:

  • Large stock pot + lid
  • Cutting board
  • Paring knife

 

Directions:

1.  Heat 1 tablespoon EVOO in a stock pot over medium-high heat.

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2.  Add the entire package of Gardein chick’n strips, but do NOT add the teriyaki sauce packet.

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3.  Cook chick’n in stock pot for 5-7 minutes.

4.  While cooking chick’n, chop celery, carrot, onion and garlic.

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5.  Remove cooked chick’n and set aside.

6.  Add the remaining tablespoon of EVOO to the stock pot.

7.  Add carrots, celery, and onion to stock pot and cook for 8-10 minutes, or until onion is translucent and carrots are softened.

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8.  Add garlic and cook for an additional 1-2 minutes.

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9.  Add vegetable broth, thyme, parsley, oregano, bay leaves, salt and pepper.

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10.  Bring soup to a boil, reduce heat, and cover and let simmer for 10-15 minutes.

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11.  Add pasta and cook according to the directions on the package.

12.  While pasta is cooking, cut chick'n into approximately 1 inch pieces.

13.  Once pasta is cooked, add cooked chick’n, and simmer for another 1-2 minutes.

14.  Remove from heat and enjoy!

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