Month: July, 2015

brown rice, two ways

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Cinnamon and sugar always makes me think of those cinnamon twists from Taco Bell. Remember those?! My best friend and I used to ransack our homes for change so we could drive to the local Taco Bell after classes. I’d always get a crunchy taco with lots of medium sauce on the side and cinnamon twists. Anyway, this isn’t about those cinnamon twists- which I should one day recreate- but about how with cinnamon and sugar, we can make two things with brown rice: horchata and rice pudding!

It’s really the best of both worlds. After using the rice to make the horchata, I used the strained rice to make rice pudding. The non-wasting Asian genes in me rejoice. 

Served over ice, horchata is the perfect drink for this steamy weather. The rice pudding is lightly sweetened and great for a quick morning breakfast on the go. 

brown rice horchata//

  • 1 1/3 cup brown rice
  • 1/2 tablespoon ground cinnamon
  • 5 cups water
  • 1/3 cup sugar 
  • 1/2 tablespoon vanilla extract
  • 1 cup skim milk*

Blend together the rice, cinnamon and 2 cups of water for a minute. Add the remaining water. Refrigerate overnight. Using a sieve, strain the rice water. Set aside rice. Add sugar, vanilla extract and milk. Stir and serve over ice.

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brown rice pudding//

  • 1 1/3 cup uncooked brown rice
  • 6 cups of water
  • 1/2 teaspoon salt
  • 3 cups of skim milk*
  • 1/3 cup maple syrup**
  • 1/4 teaspoon cinnamon, ground
  • 1 egg, beaten
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract 

Put water and salt into a pot and bring to a boil. Add set aside rice. Simmer rice on for 30 minutes, stirring occasionally. Drain rice. Return rice to pot. Add in 2 cups of milk, maple syrup, and cinnamon. Cook for 15-20 minutes. Add remaining milk and beaten egg. Cook for 2 minutes more. Take off stove and mix in butter and vanilla extract. Serve cold. 

*If you would like either creamier, use whole milk instead.
** Sweeten this to taste! If you’d like it sweeter, you can increase it to a half cup.  

mini corn dogs


Did you know Thursday was National Hot Dog Day? Or that Friday was National Tequila Day? One. Who makes these holidays official? Two. Is there a calendar I can buy to remember these days?

Unfortunately, I couldn’t take part in National Tequila Day. I drank a glass of port after clinic and was knocked out for a few hours. Let’s be honest, my tolerance is embarrassing. Is this the effects of aging?! I’m going to go with my body is a temple and views alcohol as toxic.

Although my body rejected National Tequila Day, it was all about celebrating hot dogs. As a child, it was one of three pre-approved foods that I could eat on my own. I ate them religiously. The only thing that could make them better is nestling those supple dogs in a warm blanket of cornmeal and deep frying them! And making them mini, but of course. 

mini corn dogs//

1/2 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
generous pinch of black pepper
1 egg
1/2 cup almond milk
4 beef hot dogs, halved
Vegetable or canola oil for frying
Skewers (wooden ones work best; I used cake pop sticks and chopsticks in a pinch!)

Combine cornmeal, 1/2 cup flour, sugar, baking powder, salt and pepper in a tall narrow glass container. I used an old Pom jar. Add egg and milk. Store in fridge until ready.


Pour oil into a saucepan. Set over medium heat.
Skewer the hog dog in the center. Pour the remaining flour onto a plate. Roll the hot dog in the flour. Tap off the excess. Dip into the cornmeal batter, allowing excess to drip off. 


Place the hot dog into the saucepan. Roll while frying. Remove once it turns a deep golden brown. Drain on paper towels. 


Serve with your favorite condiments. Might I suggest curry ketchup?! I used a 1:3 ratio of Madras curry:ketchup. Adjust accordingly.

OH. By the way. Chippendales? Wayyy above expectations. 

saturday surf

This 2-day plant-based meal plan.

J. Crew is starting this lower-priced line Mercantile!

This cabbage wedge with corn + an herby spicy zesty vinaigrette.

This story of summer love.

These farmer’s market soba noodles with spicy chimichurri and crispy kale.

This vegetarian fast-food restaurant.

The tools Lisa Congdon uses and loves.

This article about motherhood and a good attitude.

These gorgeous tomato typologies. I love them all!

These are the best new Trader Joe’s products in July. Watermelon juice? Yes, please!

Pictured above is a watermelon margarita (frozen cubed watermelon + tequila + lime juice + simple syrup).

saturday surf

story by a Rwandan refugee. Captivating.

37 difficult questions from my mixed race son.

Best brunch addition: bloody mary bar.

Basil cucumber gin cooler
. Summer perfect.

There’s an Uber for everything now.

Sometimes, even women need a smoothly shaved face.

It’s too hot. I need popsicles like this one.

How comedians became public intellectuals

I was an invisible girlfriend for a month

Late in the game but reading this book.

a steady stream of busyness

Wow. Once my laptop gave it’s last whir, it’s been all quiet on the interweb front.

Since my visit to Austin with my girlfriends, it’s been a steady stream of busyness here. There’s been a few visits to Boston with a trip to Newport for my mother’s birthday and to Cape Cod for July 4th. Details to come soon!

I also managed to pack up my apartment and wrangle some people into helping me move. Friends, I promise next year I will hire movers. Thank you for not killing me and excusing my inability to pack.

Lastly, possibly most importantly, after hustling for points, I AM A SENIOR. Hallelujah, the year has finally come! Now it’s time to buckle down and decide if I want to do a residency or enter the workforce…

On a less nerve-wracking note, tomorrow I’ll be leaving for Las Vegas, baby! For the first time! I’m joining a group of gals to celebrate my oldest and dearest friend’s last days as a single lady. And, after watching a Magic Mike XXL trailer, I hope the Chippendales live up to expectations.

I will report back.

Picture above: sunset at Castle Hill Inn, 590 Ocean Avenue, Newport, RI.