Friday, May 27, 2011
I ♥ Sunglasses
When I lived 1.5 miles from the beach in sunny Florida, I did not wear sunglasses. It wasn't until I moved out of the dorms and over a mile from Platteville's campus did I find value in sunglasses. It started as a protection from the falling snow in winter and then the salt and sand that is brushed up by wind in spring. Soon, I recognized the benefits of covering my eyes from the harsh sun rays as well as all the junk that falls from the sky. Now, I wear sunglasses every time I leave the house. I have two pairs of Fossil sunglasses that accompany me throughout the day. I try on new glasses every time I'm in a store that sells Fossils. But really, I'm shopping on a replacement only policy now.
Sandwich in a Bowl
I've been writing a lot of Haiku lately, but lack content for this blog. Here is a recipe for Sandwich in a Bowl that my incredibly wonderful Aunt Leigh taught me. It is Jared approved, but would cause a recoil from Ciera. So, my homie, stop reading now, because there are veggies in this.
It's really a basic recipe. Here is some back story: My Aunt Leigh is a book artist and sometimes a teacher. She was teaching at a college in San Fran and needed a way to make a bean sandwich transportable to where it wouldn't just fall apart by lunch. Her solution was to cut everything up and put it all in a bowl.
Ingredients:
2 Slices Pumpernickel Bread
1/2 A Tomato
1/2 An Avacado
2 tbsp Black Beans
Cheddar
Salt and Pepper
Mayo
Cilantro
1 Medium Sized Microwaveable Bowl
Toast the Pumpernickel bread. Spread mayo over the slices and cut into bite sized pieces. Throw pieces into bowl. Slice tomato, sprinkle slices with salt and pepper. Toss into bowl. (I'm now going to explain the easiest way to slice the avacado.) Take the half of avacado and cut a grid into the fleshy inside. Do not cut through the rind. Scoop out the innards into the bowl. Put the two tbsp black beans into the bowl. Sprinkle with cheddar cheese. Microwave for 30 seconds. Sprinkle with fresh cilantro. Stir it all up and eat it.
It's faster to make than to type up.
It's really a basic recipe. Here is some back story: My Aunt Leigh is a book artist and sometimes a teacher. She was teaching at a college in San Fran and needed a way to make a bean sandwich transportable to where it wouldn't just fall apart by lunch. Her solution was to cut everything up and put it all in a bowl.
Ingredients:
2 Slices Pumpernickel Bread
1/2 A Tomato
1/2 An Avacado
2 tbsp Black Beans
Cheddar
Salt and Pepper
Mayo
Cilantro
1 Medium Sized Microwaveable Bowl
Toast the Pumpernickel bread. Spread mayo over the slices and cut into bite sized pieces. Throw pieces into bowl. Slice tomato, sprinkle slices with salt and pepper. Toss into bowl. (I'm now going to explain the easiest way to slice the avacado.) Take the half of avacado and cut a grid into the fleshy inside. Do not cut through the rind. Scoop out the innards into the bowl. Put the two tbsp black beans into the bowl. Sprinkle with cheddar cheese. Microwave for 30 seconds. Sprinkle with fresh cilantro. Stir it all up and eat it.
It's faster to make than to type up.
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