Tuesday, June 11, 2013

Getting Published Again & Grocery Haul

After spending a generous amount of time over the past month sending my poems out to publications, I got my first acceptance letter in quite a while (since last year). My poem "Conversations Overheard In A Bowling Alley During A Citywide Power Outage" will be appearing in the next issue of Cleaver Magazine. I will be among fascinating company. Getting published in a magazine or journal that I respect never fails to fill me with a rush of adrenaline&serotonin&sky-high-confidence&optimism. It is a great drug, and better than any bottle of liquor or chemically manufactured powder.

I steer into and out of a raw/vegan diet. I have recently veered back into it. Today my trip to the market consisted of the following 11 items:

pine nuts
Larabar (granola type energy bar that consisted of simply dates and cashews)
Cripp pink apple
hummus Salad Dressing
cremini mushrooms
Zico coconut water
sun-dried tomatoes

8 years ago I consumed a regular diet of bagels and chicken nuggets. It is interesting to observe the change of pace.

Monday, June 3, 2013

Italian Summer Salad Recipe

This recipe is inspired by a dish that was often prepared by the mother of an adorable little girl named Gaia whom I was a nanny for. Gaia's parents were lovely people, and owned an Italian restaurant in Brooklyn. I would always pay close attention when the mother cooked, and she made the most incredible fried zucchinis as an afternoon snack, by thinly slicing a zucchini and frying it in extra virgin olive oil until browned and slightly crispy, seasoning generously with salt and pepper. It was such a simple way to showcase the natural sweetness of a ripe zucchini. The fried zucchini is perfect on its own for a snack, but for when I want a more substantial meal I will whip up the following (I made this for lunch today and took a photo of it, but instead of using fried zucchini I used leftover grilled zucchini from yesterdays BBQ. Still delicious!):

Italian Summer Salad 

Serves 2 


1 zucchini (thinly sliced)
1 can tuna in water (drained)
2 corn on the cobs
10 spanish olives
2 oz. tricolor penne pasta
2-3 T extra virgin olive oil


Step 1: Bring a pot of water to boil and cook pasta according to package directions.

Step 2: Meanwhile, fry the zucchini slices in a few tablespoons of olive oil until golden brown. Season with salt and pepper.

Step 3: Dice up the olives and toss with remaining ingredients. Add drained pasta when it is ready and top with the zucchini.

Simple! This dish is best served at room temperature or slightly warm.


Saturday, June 1, 2013

DIY Project: Turn Rejections Into Art!

For almost a decade I've been saving my rejection slips from publishers. I'm unsure why I treasure them so much, but I've always wanted to do something with them. I pro actively try to turn the experience of receiving a rejection notice into something positive. I'm not always successful but at least I try! So the other day I decided to celebrate my rejections and finally create something pretty out of it-- I decoupaged a journal with my old rejection slips and various other photos. Here's a guide if you are interested in doing the same:

You will need: a journal 
                           sharp scissors 
                           various magazines 
                           decoupage glue (I used Mod Podge Glossy for this project)
                           a foam brush
                           damp cloth 
                           pile of rejection slips

Step 1. Cut out pictures from magazines to use as filler/background (if you want you can skip this entirely and decoupage using only the rejection slips, but I wanted a few splashes of color). 

Step 2. Apply glue the the back of a picture/slip and press onto the journal cover, making sure to smooth wrinkles out. Repeat until the entire surface is covered. Use damp cloth to wipe off excess glue if necessary. 

Step 3. Let dry and apply 3-4 coats of glue on top, letting dry between each application.