collard quiche with sweet potato crust

collard quicheWait! Come back! I know you’re about to click away. You saw the word “collard,” and it scared you. Maybe it brought back childhood memories of bitter, boiled leaves heaped in a sickening, faded green, shoved to the edge of your plate. Or maybe, like me, that’s what came to your mind, despite having never actually tasted that dreaded southern excuse for a vegetable.

Let me assure you: your fear is unfounded. Collards are like kale or swiss chard or spinach – perfectly palatable and delicious if you cook them right. If you boil them, not so much.

sweet potato quiche crustI doubt I would’ve ever escaped my sad ignorance of the versatility of collards, had I not asked Dad to pick up some swiss chard for me at the store. Ever absent-minded shopper that he is, he triumphantly presented me with a giant bundle of collards. So, I used them instead of swiss chard in the tart I was making. And you know what? They tasted just fine. No bitterness. No stringiness. Nothing. Deeeelicous! In fact, I’d say they were better than spinach, which tends to be mushy, and superior to kale, which can be a bit tough.

sweet potato crust

Indeed, I started eating sautéed collards as part my Whole30 breakfasts. Then I expanded to mustard greens and turnip greens. I’ve been having my own little renaissance of greens in the past several weeks.collard quiche with sweet potato crust

Naturally, quiche was the next step. As usually happens with recipes, I’d had an idea for one component floating around in my mind for a while: grated sweet potato crust. Mom makes quiche with shredded white potato for a crust sometimes when she doesn’t feel like dealing with making or eating a proper pie crust. Since sweet potato is the most scrumptious, sweet, versatile of starches, it was clearly an even better choice for a crust. Duh.collard quiche sweet potato

So, armed with my brilliant orange, crisped-edged super-crust, I browned some sweet red onions and earthy cremini mushrooms, mixed them my newly befriended collards, and added some eggs for cohesion. And there it was: one vegetable-packed, Whole30 compliant, dense quiche – with just a hint of rosemary. As I’ve said previously, I never eat quiche for breakfast; it’s a supper food to me. But I gladly ate this for both.collard quiche recipe

Appropriately enough, this is day 30 of my Whole30. It’s been a ride, but mostly an easy one. I made it through the extraction of all of my wisdom teeth, the mild temptation of all the normal food my family ate, and the boredom of the last couple days. But I did it. And I’m happy. My last official meal has been eaten, so now there’s just to wait for…

Tomorrow, tomorrow!
I love you, granola!
You’re only a night awaaaaay!

For now, I’ll have to content myself with sharing this quiche with you people. The directions look complicated, but really I’m just telling you to chop and sauté, chop and sauté.sweet potato crust quiche

Collard Quiche with Sweet Potato Crust

  • 1 ten-ounce sweet potato
  • 1 + 1/2 tablespoons olive oil
  • 1 large red onion
  • 8 oz collards (~6 large leaves)
  • 3 cloves garlic
  • 1 small package crimini mushrooms (also called “baby bella”)*
  • 4 tablespoons coconut oil, divided
  • 1/2 teaspoon salt, plus a bit more here and there
  • 1/2 teaspoon pepper, and some more here and there
  • 1 tablespoon dried rosemary
  • 6 eggs
  • 1/2 cup coconut milk (nut milks would probably work, too)*

Preheat oven to 375°F.

Grease a 10-inch* pie pan with 1 tablespoon coconut oil.

Use a cheese grater’s medium-sized plane to shred the sweet potato. Don’t bother peeling it first; just wash it well. You should have about 3 cups of shredded sweet potato. Toss with the olive oil and a few dashes of salt. Press the sweet potato into the greased pie pan to form a crust. Bake for 20 minutes until the sweet potato is soft and slightly browned on the top edges.

While the crust cookies, dice the red onion into 1/4-inch half-moon pieces. Heat 1 tablespoon of coconut oil in a frying pan and sauté until browned and softened but not mushy.

As the onion browns, cut the tough ribs out of the center of the collard leaves. Slice into 1/2-inch-wide ribbons. Mince the garlic.

When the onions are finished, remove them from the pan and set aside. Add another tablespoon of coconut oil to the pan. Brown half of the minced garlic. Once the garlic is browned, add the collards and sauté until wilted and bright green, with a few dashes of salt. Set aside.

Slice the mushrooms into fourths or fifths. Add the final tablespoon of coconut oil and the rest of the garlic to the pan with the mushrooms. Cook until the mushrooms are softened and browned.

Combine all the vegetables with the salt, pepper, and dried rosemary. Spread evenly in the crust. Whisk eggs and coconut milk together, and pour evenly on top of vegetables, being sure that the mixture gets distributed evenly. Bake for 35 to 45 minutes until firm. Enjoy warm! Or cold – it’s marvelous leftover!

*Important notes:

  • You’ll have way too much filling and egg if you try to make this in a 8-inch pie pan. If you do, just leave out some of the filling and only beat 4 eggs or so. Eye it.
  • You could probably leave the coconut milk out entirely if you wanted to, but I think it adds a nice sweetness and flavor.
  • Substituting regular button mushrooms for the criminis would work just fine, I think.

cinnamon waffles + cranberry pear compote

cinnamon waffles

Coming to you live from an expansive Texan kitchen with beguilingly shiny black countertops, it’s me! I have returned! And I’ve got a recipe for you – something I made for lunch today. It come into existence a couple weeks ago, though. One 20-hour road trip with my best friend through the hills of Georgia and the endless swamps of Louisiana and five days of sailing, kayaking, movie-watching, and eating later, there I was, sitting at the kitchen table while a thunderstorm whipped angrily at the forest that is our yard. It was gloomy. So I cooked.

Now I bring good tidings of great waffles that shall be unto all people. For unto us some pears were given, and unto me some cranberries were brought. So what’s a person to do but to shout, “Gloria in excelsis Deo!” and make some waffles as a vehicle for thick, sweet compote? There is no other option, so that’s what I did. Never mind the fact that I’d already planned to can, bake, and otherwise cook my way through the entire day. Ah well, sometimes you just have to follow your heart – er – stomach.cranberries

My stomach informs me that cranberries beautiful, flavorful, and excellent all year round. The rulers of the grocery store realm, however, seem to believe that cranberries should only be accessible during the holiday season. As if that’s the only time of the year one would want to eat tart, brilliantly red berries! How absurd. We like to buy up bags of cranberries in December and January and freeze them for use anytime, grocery store or no grocery store. They freeze splendidly, and I highly recommend it.

That way, you can make this cranberry pear compote any time. Because, it’s pretty tasty. The mild sweetness of the pears and a bit of sugar balances the tart bite of the cranberries without masking it entirely. And there’s just a hint of nutmeg and vanilla to warm everything up and bring it all together. And, bonus, it’s pink! While I personally detest wearing the color pink – it is, in my mind, nothing more than a sickly, sad excuse for its pure, vibrant cousin red – I quite enjoy eating it. “Eat the rainbow,” they said. And I took them seriously. Even though pink isn’t in the rainbow colors anjou pear

The waffles would be just your average, hearty whole wheat waffles, except that they’re bursting with cinnamon. This can be achieved two ways: drizzling cinnamon sugar atop the waffle batter in the waffle maker or folding the cinnamon sugar into the batter beforehand*. While the former method is more dramatic, as it produces a swirling trench of crystalized cinnamony goodness in the top of the waffle, it does tend to make the waffle iron messy. However, that is easily remedied by pouring water on the surface of the griddle (with it off, mind you) and letting it soak for a while, before scrubbing the sugar bits off with a vegetable brush. Should you wish to avoid sugar trenches and waffle iron cleaning, you can just fold the cinnamon into the batter, for a more subdued, cinnamon-speckled waffle.

But let’s be clear. The real star of the show here is the cranberry pear compote. Of course, the cinnamon waffles compliment it quite perfectly, I’d say. In fact, I think they taste a bit like that cinnamon toast cereal. But if you make nothing else, make the compote.cranberry pear compote

Now a word on the photos accompanying this post. Firstly, it should be noted that I clearly have no idea how to take a flattering picture of compote. Secondly, this new kitchen has even worse light than our previous kitchen. Thirdly, despite performing admirably the first time I attempted this recipe, our waffle iron decided to rebel today – the day I took pictures. Hence the pile ‘o waffles. How annoying. It must have just been cantankerous, because the waffles stuck less and less as I doggedly (foolhardily?) continued to make them. I tested out a flour-and-water-only waffle in the iron, and it stuck a bit, too. That and my previous success, assure me that the fault was the waffle iron’s and not the recipe’s – which I shall now present to you.

cinnamon waffles and cranberry pear compote

Cinnamon Waffles

Waffle ingredients:

  • 2 cups white whole wheat flour
  • 1 + 3/4 cup milk
  • 1 + 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons oil (canola or coconut or even melted butter – whatever!)
  • 1 teaspoon vanilla
  • 1 egg (optional)

Cinnamon sugar ingredients:

  • 2 tablespoons butter (or oil)
  • 1 tablespoon cinnamon
  • *2 tablespoons sugar (if folding in) OR 1/4 cup sugar (if drizzling on top)

Combine all the waffle ingredients in a large bowl and mix until just combined. If you chose to use the egg to add some extra fluffiness to the waffle, separate the yolk from the white. Mix the yolk in when you mix everything else together, and whip the white until stiff peaks form. Gently fold the egg white into the batter. Combine the cinnamon sugar ingredients. *If mixing the cinnamon sugar into the batter, use only 2 tablespoons sugar, and fold it in at the same time as the egg whites. Pour about 3/4 cup waffle batter into your hot waffle iron. *Drizzle about a tablespoon of cinnamon sugar mix on top of waffle batter. Cook according to waffle iron’s directions and/or your preference. Enjoy with cranberry pear compote.

Cranberry Pear Compote

  • 1 + 1/4 cups cranberries (either fresh or frozen, but most certainly not dried)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 large, ripe pear, ~2 cups chopped
  • 1 pinch nutmeg
  • 1/2 teaspoon vanilla
  • 1 tablespoon cornstarch + 1 tablespoon water (optional)

Combine cranberries, water, and sugar in a small saucepan. Cover and bring to a boil. Uncover and reduce to a simmer until most of the cranberries’ skins have popped open. In the mean time, cut the pear into 1/2- to 1/4- inch pieces. Mash the cranberries a bit with a potato masher. Add the pear, nutmeg, and vanilla when the cranberries have popped. Continue simmering for 5 to 10 minutes, until pears are soft. Smash with potato masher until desired texture is reached. Remove from heat. If you prefer your compote to be thicker, mix cornstarch and water, and then pour mixture into compote. Stir. Enjoy compote warm with waffles or pancakes or toast or by the spoonful.

And here’s an idea of what may be coming up next: Mocha Meringues or Cranapple Pie with a Ritz Cracker Crust. Or something else entirely. No telling.

fruit-on-top baked french toast + making breakfast for company

You know you cook differently when you have company. It’s okay guys; the secret is out. Just admit it. No more nonsense. You’re not fooling anyone by waving off the inquisitive compliments of your friends and relatives, “Oh my goodness, this is so delicious.  Do you make food like this all the time?” No, is the answer. Only when you’re here, and I feel an alpha-dog-like need to prove my culinary prowess. But, “Aw, psh, it’s nothing,” you object, turning your head away so they can’t see your satisfied smirk.

It’s nothing? Yeah right. You know you rummaged around your neglected notecard filer for your grandmother’s secret recipes, flipped through your cookbooks for your most trusted dishes, and paged through dozens – no, hundreds – of food blogs online in the days leading up to the company’s arrival. You mentally planned out the meals for every day, arranging the best ones for the last few days, so you’d have some tasty leftovers to shovel into your mouth as you slump on the couch in exhaustion/depression after everyone has left. You stocked the fridge and freezer ahead of time, so when everyone arrived you could casually offer them exactly the beverage you know they’ll be wanting.  “Caffeine-free diet Dr. Pepper, anyone? Sure thing, we just had it in the fridge.”

Breakfast is always the trickiest. You can’t just offer cereal every day. That would be pathetic and not at all festive. You don’t even like cereal enough to wish that upon anyone else. But you don’t want to get up at the crack of dawn to whip egg whites – quietly, quietly now –  for waffles, nor do you want to permeate everyone’s clothes with the lingering smell of bacon and eggs more than one morning out of the week. You can make pancakes, but only once. Ummm, what else? You need something that can be ready when the first person gets up.

Enter baked french toast. It’s the solution to your problems. It’s easy, tasty, but impressive nevertheless. But there’s still that syrup dilemma  They’ll always be one person who wants real maple syrup, so you’ll have to get that. Then, what kind of artificial syrup do you get? The low-sugar? Sugar-free with aspartame? Ick. Butter flavor or not? Stupid American grocery stores with endless choices. They make daily quandaries even more difficult.

So, enter fruit-on-top baked french toast. It really is the remedy. It has all the ease and flavor of regular baked french toast, but doesn’t require syrup. The fruit on top – be it blueberries or peaches or whatever else is in season – melts into its own delightfully gooey berry compote or roasts to lightly caramelized perfection with just enough sweetness to satisfy even the most sugar-crazed child but not so much that people begin to wonder if you made dessert for breakfast. Throw everything in the pan the night before, set your oven to turn on nice and early, and enjoy a blissful night’s sleep. And when you awake with a start early in the morning, panicking about breakfast being ready for your guests, the warm smell of baking fruit will lull you back to sleep. Sounds nice, doesn’t it? Got guests coming to stay for the Fourth of July? Give it a try!

baked french toast

Fruit-on-Top Baked French Toast

  • 3 eggs
  • 1/4 cup + 2 tablespoons milk
  • 4 tablespoons sugar, divided
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon Chinese 5 spice
  • 1 teaspoon vanilla
  • 3-5 slices of sandwich bread
  • ~2 cups blueberries or other fruit
  • 1/4 teaspoon cinnamon

[Makes enough for one 8 x 8 pan. You’re going to need more than that for company.]

Preheat oven to 350°F.

Grease an 8 x 8-inch (or 9 x 9?) baking pan. Lay the slices of bread in a single layer on the bottom of the pan.

In a small bowl beat together the eggs, milk, 2 tablespoons of the sugar, nutmeg, 5 spice, and vanilla. Pour evenly over the bread. Be sure that all the bread gets some egg mixture on it. You may have to move them around with your hands a bit to be sure.

Spread the blueberries (or sliced peaches or whatever fruit) in a single layer on top of the bread. Sprinkle cinnamon and remaining 2 tablespoons of sugar evenly on top.

Bake at 350°F for 40 minutes, until the toast part has puffed and the fruit has softened (or burst, as in the case of the blueberries). Enjoy warm!

[To any friends and family members who have ever stayed at our house: the above post was written entirely in jest and should not be taken as a reflection of reality.]

maple pecan granola with dates


This is my favorite granola. Without a doubt. Hands down. No questions asked. End of story. (I’m out of cliché phrases for indubitably.)


Here are some reasons why I love this granola:

  1. Pecans are my favorite nuts. They make everything taste good. 
  2. Maple is a delicious flavor.
  3. Pecans + maple is a stellar combination.
  4. Dates are incredibly naturally sweet.
  5. I have five or six sweet teeth – not just one sweet tooth, like most people.
  6. This granola is sweet.
  7. This granola is like dessert for breakfast, only healthy and filling.
  8. I love food.
  9. I love breakfast.IMG_1274

As with most things, this granola is a combination of things that taste good with each other. It goes like this: Maple and pecans is a good combination. Pecans and dates taste good together. Dates and maple couldn’t be a bad combination. So, dates and maple and pecans would certainly be delicious. Ahhh, logic. It applies even to food.IMG_1279

I first made this exactly a year ago in April of 2012. I based it off of one of my first ever granola recipes, Spiced Cashews and Date Granola, which I’d come up with in September of 2011, right before leaving for Peru. That recipe included puffed wheat cereal as well as oats, which made for a unique texture combination. I was pleased with hint of warm spices along with the soft sweetness of the dates and the buttery crunch of the cashews. Swapping cashews for the even more flavorful pecans and adding maple syrup was the obvious next link in the chain of granola evolution.IMG_5415

Since last April every time I’ve made granola, I’ve made this Maple Pecan with Dates one, along with my other recipes. After tweaking it here and there, I think I have the amount of liquid and dry ingredients as well as the spices just about right, at least for my taste. It’s sweet. It’s crunchy. It’s oil-free, just like all of my granola. And it’s pretty healthy, as carbolicious breakfasts go. I love it.IMG_1285

You know what else I love? Having four days of classes left in the school year! YIPEE! Happily for me, my two exams fall on the first two exam days, so I get to leave on May 1st. Now if I can just make it through these three papers this week… I’ll be snacking on a lot of granola to get me through.IMG_5424

Maple Pecan Granola with Dates

  • 4 cups oats
  • 1/4 cup flax meal
  • 1 cup pecans, chopped
  • 1 + 1/2 cups dates, chopped
  • 1/3 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla

Preheat your oven to 300°F.

Toss all the ingredients – except for the dates -into a big bowl and mix well, until everything is evenly distributed. Spread on a baking sheet or two. Bake for 45 to 60 minutes, until lightly golden, stirring every 15 minutes or so. Mix in the chopped dates after the granola is finished baking. Enjoy by the spoonful, the handfull, the bowlfull!

banana & peanut butter granola clusters


I’m back with another granola recipe. Of course.

This granola could be expressed as a logical syllogism:

All granola recipes need a sweetener.

Some bananas are (very) sweet.

∴ Some bananas can be granola sweeteners.


That’s how my thinking regarding this granola went. I’m occasionally alarmed – though usually I don’t let it bother me – at the vast quantities of agave syrup, brown rice syrup, maple syrup, and honey that are consumed by the batches and batches of granola I make. So, in an attempt to escape from the cauldron of semi-processed liquid sweetener into which I had fallen, I decided to experiment with just using fruit as a sweetener.IMG_5394

Mid-way through last semester I conducted my first experiments with granola sweetened with blueberry and strawberry purees, respectively. They were an utter failure. I could neither taste the blueberry or strawberry flavor nor detect any sweetness. In the end I was forced to add brown sugar to my already baked granola, and during the rest of the semester I made it palatable by mixing it in with my other, far more tasty granola varieties.


Over spring break I tried again, this time with bananas. Success! Lightly sweetened granola sans liquid sweetener! Granted, the actual banana flavor is mostly masked by the peanut butter and nutmeg, but that’s because I like peanut butter. If you want more banana flavor, I’d say reduce the peanut butter and cut out some of the nutmeg, which may or may not work. Regardless, using the ripest, sweetest bananas it tantamount. Got bananas covered in black spots? Use those. Mostly blackened bananas you stuck in the freezer to save for banana bread? Those ones.


Riper bananas are sweeter bananas.

Sweeter bananas make sweeter granola.

Sweeter granola is better granola.

∴ The riper the bananas, the sweeter the granola.


This granola is marvelously crunchy and full of big clusters. It is just a good a snack as it is a breakfast cereal. Believe me, I know. In a fit of snackishness, I went through a good fourth (third?) of a batch in one evening. That was a delicious mistake. Now I’m stranded here at school, carefully rationing out my granola and raiding the dining hall for pumpkin seeds and peanuts to use as filler to bolster my stock. If I’m careful, I think I may just make it through the last three weeks of classes. Maybe.


Banana & Peanut Butter Granola Clusters

  • 4 cups oats
  • 1/4 cup flax meal (optional)
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 very ripe bananas (should be ~1 cup pureed)
  • 1/4 cup natural peanut butter
  • 1/2 teaspoon vanilla
  • 1 cup roasted peanuts
  • 3/4 cup golden raisins

Preheat oven to 300°F.

Toss the bananas, peanut butter, and vanilla into a food processor and blend until smooth.  In a large bowl stir together the oats, flax, salt, and nutmeg. Add the banana puree and stir until all of the oats are evenly coated.

Spread the granola on a cookie sheet or two and bake for 60 to 75 minutes at 300°F, until crunchy and slightly golden. Add the roasted peanuts and golden raisins. Enjoy with milk, on yogurt, or by the handful!

gingerbread granola

gingerbread granola

Well, Website Wednesday is on vacation for the moment – an inauspicious beginning to the series, I know – while I dedicate the full force of my descriptive powers to my critique of critical essays of Pride and Prejudice. You read right. Critique of critical essays. Oh, the things I have to write. Last semester I wrote about gravestones. That’s a long story.


Anyway, since I’ve basically committed to posting twice a week now – Website Wednesday and a recipe post on the weekend – I decided I couldn’t post nothing. Actually, it would be incredibly sensible to post nothing. I think I’m a bit crazy to demand of myself two posts a week. Then again, no I’m not. This silly little blog is becoming just as important to me as my schoolwork, so by golly I’m going to devote myself to it as if it were schoolwork. I refuse to give in. Take that, German homework and Pride and Prejudice paper!

Photo on 2013-02-26 at 21.03

So, tomorrow when I get up at 7:30 to keep working on said paper, I’ll munch on some granola. It’ll be Gingerbread Granola. Yeah. It’ll be an act of defiance of the very paper I’m working on, since I’ll have blogged about the granola when I should have been working on the paper. I may be a sleep deprived and muttering about “art versus nature” and “anti-jacobin sentiment” as I stumble to class, but I will have blogged about granola. Hah!

gingerbread granola

At this rate I am beginning to think I should call myself “The Granola Queen” and start another blog with that name. It seems like every other recipe I post is granola. Oh well. This one tastes like Christmas break, which makes it especially appropriate to eat when you’re bogged down with work that puts you in an exceedingly un-Christmasy spirit. When you don’t have time to bake gingersnaps or gingerbread, you can still have the happy flavor of Christmas spices in your bowl for breakfast. There’s even that familiar little bite of baking soda. So, snag your pen, scoot up to your desk, or hunch over your textbook, and shovel some merry gingerbread flavor into your mouth at breakfast time. It just might help.

gingerbread granola

Gingerbread Granola


  • 4 cups oats
  • 1/4 cup flax seeds or flax seed meal
  • 1 cup chopped walnuts
  • 1/4 cup raw sunflower seeds
  • 1/4 cup molasses
  • 2 tablespoons honey (or other liquid sweetener, like agave)
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 1 + 1/2 teaspoons cinnamon
  • 1 + 1/2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt

Preheat over to 275°F.

In a large bowl combine the spices, salt, oats, and other dry ingredients. Mix molasses, honey, and applesauce in a small bowl. Pour the liquid into the oat mixture and stir until all of the oats are coated. When you think you have stirred enough, stir some more. Once everything is perfectly incorporated, spread the granola on a baking sheet or two and bake for 45 to 60 minutes, stirring every 10 to 15 minutes. The cooking time will depend on how thin you spread the granola on the baking sheets. Bake until the granola is lightly browned and mostly free of moisture. Enjoy!

my valentine’s day breakfast


This morning has been excellent. I woke up to the bright sun reaching through our dorm room blinds, promising that it had driven away the cold and drifting mist from yesterday. Finally, I have a new cell phone – that’s a three-week saga that must be told at some point. Carolina’s basketball team lost last night, and I care not a whit, which makes me happier than most anyone else on campus. And, my stomach felt just fine despite my having ingested vast quantities of sugar last night.


Best of all, I had cookies and milk for breakfast.


Grandma L.’s sugar cookies are out of this world. Seriously, they’re better than any I’ve ever tasted before in my life. Better than the kind you buy from a bakery or make from a Pillsbury tin. And this is after they were shipped across the country. I was more than happy to set aside my usual, sensible granola breakfast and use my cereal bowl to hold milk for dipping the cookies.


The insanely delicious cookies, an alarming number of which I snarfed down yesterday afternoon and evening, came along with other Valentine’s candy, the best of which was an enormous bag of Peanut Butter M&Ms. My grandparents know me well.


I had never tried Peanut Butter M&Ms before. They are good. The peanut butter inside is smooth and soft, and the M&Ms themselves are about the size of Peanut M&Ms. I can’t decide whether the crunch of a real peanut or the soft smoothness of the peanut butter is preferable. I think M&M should make a mixed bag with both Peanut M&Ms and Peanut Butter M&Ms. And then give me some of the profits for thinking up the brilliant idea. Yeah.


Anyway, that was my Valentine’s Day breakfast: heart-shaped, frosted sugar cookies dipped in milk and accompanied by Peanut Butter M&Ms. I should get back to homework. Midterms and papers start in earnest next week. Oh goodie gumdrops.


Happy Chocoholic’s Day, guys!

[This post is made possible in part by support from My Awesome Grandparents Inc.]