in order to heal properly
you must walk away
from what broke you– r.h.sin
and right before we departed we had a moment, and that’s when I knew, how sometimes the most beautiful things in life were meant to be broken and how sometimes the most beautiful people were meant to be left alone
– r.m. drake
The Aviary
Went to happy hour with Dyuts last night, and The Aviary was fantastic for this. While it is pricey (especially for already-broke MBA students), The Aviary is worth the experience. It’s a part of Grant Achatz’s molecular gastronomy restaurant empire (i.e. Alinea), and I recently discovered that it’s on the 2016 list of best bars in the world.
The ambiance is great (perfect little lounge for a girls happy hour), and the service is superb. All the drinks are extremely elaborate – very showy presentation, glassware, and even ice art.
Pictured above is my drink, Barrel Depletions, and it tasted as good as it looked. Ice wine elixir, hibiscus, elderflower, and barrel aged genever – is that the perfect sounding drink or is that the perfect sounding drink?!
I’ll be back again while I’m in Chicago – maybe once I have more money in my bank account!
The Aviary
955 W. Fulton Market
Chicago, IL 60607
I may be broken, but it has made me kind and I will always be grateful for that.
– Nikita Gill
Hallucinations
Having hallucinations
I’m losing sleep every night
Keep tryin’ to cover my eyes
My eyes, yeah
Is it my imagination?
I think I’m losing my mind
Still see your face all the time
All the time
Tryna rewind ’til we’re back where we started
Yeah that’s all I want
And night after night after night I’m still haunted
I’m haunted, baby
I’m haunted by
You, you, fall asleep and dream of
You, you, late at night I scream for
You, you, waiting on a deja vu
But until then
I live with hallucinations
They’re just hallucinations
I’ll just hallucinate
Cause you’re not here
Hallucinations
Losing my concentration
Hearing your voice in my head
Seeing you when you aren’t there
You’re not there
And I can’t keep living like this
Something’s gotta give (give me you)
If I could make it all go away
Then I would
Tryna rewind ’til we’re back where we started
Yeah that’s all I want
And night after night after night I’m still haunted
I’m haunted, baby
I’m haunted by
You, you, fall asleep and dream of
You, you, late at night I scream for
You, you, waiting on a deja vu
But until then
I live with hallucinations
Fall asleep and dream of you
They’re just hallucinations
Late at night I scream for you, you
I’ll just hallucinate
Waiting on a deja vu
Cause you’re not here
Hallucinations
50.
to heal a wound, you need to stop touching it.
some days are harder than others. today was one of them.
but every day, I keep reminding myself that there is a light at the end of the tunnel. if I’m able to feel this much pain, it must mean that one day I will feel this much pleasure.
they say that time heals all wounds. I don’t agree with this. time allows our minds and our hearts to be filled with other thoughts, ideas, and connections – but it doesn’t mean that the wounds don’t remain.
Back to School
Weird to think about it, but I’m back at school! 2013 seems like such a long time ago…
Cheers to the beginning of a new chapter in my life!
Lemon, Ricotta, Spinach, and Grilled Chicken Pasta
Ingredients:
– 12 oz dry pasta
– 1 lb chicken breasts
– 1 bunch spinach
– 1.5 cups ricotta
– olive oil
– minced garlic
– salt (to taste)
– pepper (to taste)
– parmesan cheese (to taste)
– lemon juice & lemon zest (to taste)
Directions:
1. Cook the pasta according to the directions on the package.
2. Meanwhile, heat a skillet over medium heat and add olive oil.
3. Add chicken and cook until cooked through. Remove chicken from heat when cooked.
4. Add cooked pasta, ricotta, lemon juice, and lemon zest. Cook for approximately 3 minutes.
5. Add spinach and cook – approximately 5 minutes.
6. Return chicken to skillet and toss.
7. Season with salt, pepper, and cheese to taste.
Chorizo, Kale, and Sundried Tomato Pasta
Ingredients:
– 12 oz dry pasta (I used rigatoni)
– 1 lb chorizo (or hot Italian sausage)
– 1 bunch kale; thick ribs removed
– 6 oz sundried tomatoes (I actually used an entire 8 oz jar, because I love sundried tomatoes!)
– 1/2 cup water or chicken broth (optional)
– olive oil
– minced garlic
– salt (to taste)
– pepper (to taste)
– parmesan cheese (to taste)
– red pepper flakes (to taste)
Directions:
1. Cook the pasta according to the directions on the package.
2. Meanwhile, heat a skillet over medium-high heat and add olive oil.
3. Add chorizo and cook until cooked through – approximately 5 minutes.
4. Add sundried tomatoes and garlic and cook for approximately 1 minute. If needed, add water and scrape the bottom of the skillet.
5. Add kale and cook until wilted and tender – approximately 5 minutes.
6. Season with salt, pepper, red pepper flakes, and cheese to taste.
Smoked Salmon, Red Onions, Capers, Goat Cheese, and Dill Frittata
🙂
luceat lux vestra 