Go adaptation go
Tuesday. 2.5.13 12:19 am
NuTang, I think I'm headed to California, in March.
I WAS SERIOUS ABOUT MORE TRAVEL.
I'm thinking about blog posts constantly. It's like the last few days before my paycheck, when all my food's running out, but I refuse to dip into my savings so I have to make some weird Dr. Frankenstein-approved meal without losing flavor. With that said--
So there's this sea slug.
Looks weird, right? Looks kind of...LEAFY?
BAM, ELYSIA CHLOROTICA.
Sea slug. Member of the animal kingdom. BUT IT CAN PHOTOSYNTHESIZE...????
How? HOW, YOU ASK?
It synthesizes its food's DNA. It eats a specific type of alga and, after a while, it becomes able to photosynthesize.
NOPE NOPE NOPE
Monday. 2.4.13 4:12 pm
I'm too busy studying for my test, so I'm just going to post a stock photo of my emotions for the day.
THEY CAN'T ALL BE WINNERS.
time to kick down some borders, hello world
Sunday. 2.3.13 3:51 pm
The one thing I absolutely didn't expect from my trip to New York was to feel that old addiction pop back up. Dragging the suitcase, printing the tickets from the kiosk, going through security, finding the gate, sitting, waiting, waiting, waiting, the boarding call, the whole flight safety spiel, liftoff, watching the clouds and the giant stretches of city and grass and suburbs, landing, emerging in a different place, absorbing, and then that great and relieving ride home.
All of it. I don't even mind security--it's so easy, if you have the good sense to pack light, dress in easy-to-remove shoes and coats, and keep all your liquids in the outer compartment. Just being in New York and experiencing something new is something I didn't realize I'd missed until I got to the airport and thought, Right--flying, traveling.
I suppose I just forgot.
I used to be adventurous, and then I started changing my priorities. It wasn't worth it. It's time to return to the better years of spontaneity, travel, and fearlessness--before the monster in my closet, before the lone wolf, before decisions such as this one were hard to make. Keep all the wisdom and none of the fear. My best friendships have lasted over hundreds of miles of distance and months of separation--there is absolutely nothing to fear, when something is meant to work. Put in the effort, but wander freely.
It feels like it's been years that my alarm's been going off. A part of me was always trying to shake me awake. Stop hitting snooze, get up, get a shower, and see the world, you idiot.
a recipe because I'm trying to study
Saturday. 2.2.13 2:46 pm
BLACK BEAN BURGERS FOR A BOSS
If you're like me, you're going to want to prepare the black beans from dry, so rinse them out and let those soak overnight, covered, in the fridge, with the water rising just a bit above the beans.
Then drain them, the next day, rinse them, and pop them in a pan with water...boil that till they're soft like baked beans. Mince some onion and garlic, chop some green pepper. Have that ready when you start draining your beans. Pop all of it in a mixing bowl, salt and pepper to taste, then either use a masher like a punk or wait till the beans are cool enough and get in there with your hands (because it's so satisfying, come on). Get it all mashed up with some beans still intact. Add breadcrumbs (unseasoned) if the mixture feels too moist, but usually it's going to be pretty decent, right off the bat, so add slowly.
Then heat up your vegetable oil in a pan (or whatever you kids use to feel healthier--I hate canola oil, sorry), form some of the mix into a patty, and heat until a nice, crispy shade of brown.
After that...it's your burger. But I like to put it on one of those whole grain, thin sandwich rounds with some shredded cheese and a dollop of sour cream.
I make a batch for like ten burgers and keep it in the fridge, because it definitely takes a good, long while for this stuff to spoil. Yum.
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