[Life isn’t black and white. As much as we wish we simply loved or hated things, there is often that whole annoying gray area in the middle. Like, we hate how Walmart treats its employees…but we love the low prices! Or, we love how that boy makes us laugh….but we hate that he has no motivation in life. Damn you, gray area; you make decision-making that much more complicated!

There are so many difficult choices in life (do we love or hate high heels??), so we thought we’d sort through ‘em right here. Every week we will discuss another issue we are torn up about. Let us know your thoughts in the comments section!]

I LOVE FOOD and enjoy it as often as I can: for meals, between meals, on the couch, on the way to class, on the way to the gym… And I am an equal opportunity eater.  I love Chinese, Italian, Japanese, Mexican, Korean, Brazilian, Greek, and of course, American.

There’s nothing better than walking into a restaurant or – yippee! – a bakery and taking in that hot-off-the-stove smell; the yummy aromas of fresh-baked goods fluttering into my nose and making my stomach growl with hunger. And then that moment when that delectable dish is sitting in front of me and I finally get the chance to dig in…

OMG I’m drooling.

There is one “type” of food that I’m not completely head-over-heels for, though, and that is the leftover. Read More »

Who doesn’t love Indian food? If you don’t—well, then, I guess this isn’t a post you really want to be reading. For all of you with sound taste buds, though, please read on.

If you would like to make an awesome curry in your own kitchen with simple ingredients that tastes just like it came from the masala lunch buffet, then look no further. Bread, main dish, AND drink are all outlined here for you—so break out your notepads and get ready!

Chapatis

There’s nothing better to eat with a curry than chapatis, those delicious little flatbreads that you can use like spoons to scoop up large amounts of what you’re eating. For a great recipe, go here. Even though it seems completely bizarre to fry something in a skillet that has no oil or butter in it, it works like a dream for these breads.

Added tip: if you stack them up nicely and wrap them in foil, chapatis can be reheated and eaten again for up to two days after you make them.

Cauliflower Curry

One of my proudest strokes of culinary genius was devising this curry. I feel like I could eat it every day and STILL love every bite. It makes a lot (4-5 medium-sized servings), so have a party when you make it. Read More »

My boyfriend is from Calcutta, and I love the food of his homeland. Fresh vegetables, creamy desserts, spiced curries… I can’t get enough, but unfortunately I don’t really know how to make the stuff.

On the bright side, he was visiting me this past weekend, and we made an amazing chicken and mushroom curry together. This time, I actually paid attention to what he was doing, so I’m doing my civic duty by sharing this recipe so that all of you can enjoy it as well.

To make enough for two, you’ll need 2-3 chicken thighs, half of a large onion, 6-7 large mushrooms, 2 teaspoons garlic-ginger paste or 2 fresh garlic cloves and 1 small piece of fresh ginger, about ¼ cup fresh cilantro, half of a small plum tomato, about ¼ teaspoon of turmeric, ½ teaspoon cumin powder, ½ teaspoon garam masala (an Indian spice, available at regular and Indian grocery stores), and 1-2 small new potatoes (optional).

To begin, chop up the ehicken thighs roughly into cubes. Read More »

I’m a girl with a mission. For over a year now, I have been traveling the globe in search of truth. Along the way I am discovering myself. Here is one tale from the road, of which there will be many forthcoming…

A few summers ago, I spent three weeks traveling in India with 20 fellow middle and high school teachers. Yes, 20 irritating, unfriendly colleagues. 20 people flying together from California around the globe. 20 teachers riding in one tour bus around India. You might already see the punch line coming… Read More »