Ass Kickin' BBQ Sauce for All Things Summer

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

Tips to Help You Eat Healthier and Save Money

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

M's Big Bad Bangin Chili Recipe

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

Gift Ideas for the Cook of the House

     As many of you already know, I am a food lover. I believe that food is a great unifier and if you have a kitchen, you have the ability to eat well regardless of income. How? Well giving your food a little TLC goes a long way. When people tell me they can't cook, I believe there is no excuse. Honestly, all you have to do is follow directions and actually give a damn about what you are doing. Sure, there are days when I sloppily put something together, who doesn't? It's no excuse for not knowing how to cook...everyone has the capacity to know how to cook.

     Before I continue to rant on and on, the purpose of this post was to list a few of my favorite cook books that are good for any level of chef-to-be. All of these make great gift ideas whether it be for the food enthusiast, or someone who you know that desperately needs to make an effort.

List after the break

     As many of you already know, I am a food lover. I believe that food is a great unifier and if you have a kitchen, you have the ability to eat well regardless of income. How? Well giving your food a little TLC goes a long way. When people tell me they can't cook, I believe there is no excuse. Honestly, all you have to do is follow directions and actually give a damn about what you are doing. Sure, there are days when I sloppily put something together, who doesn't? It's no excuse for not knowing how to cook...everyone has the capacity to know how to cook.

     Before I continue to rant on and on, the purpose of this post was to list a few of my favorite cook books that are good for any level of chef-to-be. All of these make great gift ideas whether it be for the food enthusiast, or someone who you know that desperately needs to make an effort.

List after the break

     As many of you already know, I am a food lover. I believe that food is a great unifier and if you have a kitchen, you have the ability to eat well regardless of income. How? Well giving your food a little TLC goes a long way. When people tell me they can't cook, I believe there is no excuse. Honestly, all you have to do is follow directions and actually give a damn about what you are doing. Sure, there are days when I sloppily put something together, who doesn't? It's no excuse for not knowing how to cook...everyone has the capacity to know how to cook.

     Before I continue to rant on and on, the purpose of this post was to list a few of my favorite cook books that are good for any level of chef-to-be. All of these make great gift ideas whether it be for the food enthusiast, or someone who you know that desperately needs to make an effort.

List after the break

     As many of you already know, I am a food lover. I believe that food is a great unifier and if you have a kitchen, you have the ability to eat well regardless of income. How? Well giving your food a little TLC goes a long way. When people tell me they can't cook, I believe there is no excuse. Honestly, all you have to do is follow directions and actually give a damn about what you are doing. Sure, there are days when I sloppily put something together, who doesn't? It's no excuse for not knowing how to cook...everyone has the capacity to know how to cook.

     Before I continue to rant on and on, the purpose of this post was to list a few of my favorite cook books that are good for any level of chef-to-be. All of these make great gift ideas whether it be for the food enthusiast, or someone who you know that desperately needs to make an effort.

List after the break

The Best Food in the World

     Why hello hello! It's been so long, I know, but life often gets in the way of writing and there isn't a whole lot of profound stuff to say about finishing up grad school. However, I'm beginning embrace the joys of limbo. The long term un-knowns (in six short weeks I'll be homeless and jobless) can be stressful, but I'm not too busy with work as I'm only taking one class and I've had some time to work on some side projects. Speaking of which, I'll be launching my new blog later this week...yay!

    Enough about my recent shenanigans, in lieu of musing about my next great adventure back to SE Asia I figured this is one overdue post on why Asian food is the best food in the world.

     Why hello hello! It's been so long, I know, but life often gets in the way of writing and there isn't a whole lot of profound stuff to say about finishing up grad school. However, I'm beginning embrace the joys of limbo. The long term un-knowns (in six short weeks I'll be homeless and jobless) can be stressful, but I'm not too busy with work as I'm only taking one class and I've had some time to work on some side projects. Speaking of which, I'll be launching my new blog later this week...yay!

    Enough about my recent shenanigans, in lieu of musing about my next great adventure back to SE Asia I figured this is one overdue post on why Asian food is the best food in the world.

     Why hello hello! It's been so long, I know, but life often gets in the way of writing and there isn't a whole lot of profound stuff to say about finishing up grad school. However, I'm beginning embrace the joys of limbo. The long term un-knowns (in six short weeks I'll be homeless and jobless) can be stressful, but I'm not too busy with work as I'm only taking one class and I've had some time to work on some side projects. Speaking of which, I'll be launching my new blog later this week...yay!

    Enough about my recent shenanigans, in lieu of musing about my next great adventure back to SE Asia I figured this is one overdue post on why Asian food is the best food in the world.

     Why hello hello! It's been so long, I know, but life often gets in the way of writing and there isn't a whole lot of profound stuff to say about finishing up grad school. However, I'm beginning embrace the joys of limbo. The long term un-knowns (in six short weeks I'll be homeless and jobless) can be stressful, but I'm not too busy with work as I'm only taking one class and I've had some time to work on some side projects. Speaking of which, I'll be launching my new blog later this week...yay!

    Enough about my recent shenanigans, in lieu of musing about my next great adventure back to SE Asia I figured this is one overdue post on why Asian food is the best food in the world.

Springtime, cleantime, shoptime...

     It's that time of the year again. The northern temperate climates are slowly waking up from a long freeze. Spring is one of my favorite times of the year. I very much love the change in seasons, but something about the renewal of spring makes me simply happy. Denver happens to be crazy this time of year. To say the weather is unpredictable would be an understatement. I've seen it be 70 degrees til 4, thunderstorm, snow 12 inches, then have a snow day only to find that the snow has melted by noon. Fortunately, today looks as if it's going to be sunny and in the 60s, which means I get to sit out here on my balcony all day and enjoy some much needed rays. I used to be relatively tan (for a polish/russian/austrian/brit/name another European country known for it's pasty-ness) back in the days as a lifeguard in LA. I'm not saying that the reason for getting a tan is all superficial (although as a woman, I'd be lying if I said that didn't play a part), but if I show up in Malaysia without some form of natural protection from the sun, it's gunna be a painful first few weeks.

     It's also odd for me to say that I've had a productive spring break. As a grad student, spring break is much less about the party and much more about needed rest and a large amount of getting your life outside of school all caught up. Usually,  (but thankfully not this semester) it is a time to catch up on everything else you ignored in favor of studio. Thus, my extra free-time was spent doing some much needed organizing (I had lost my medical records in the black hole I call our home office). So I cleaned, organized, threw stuff out, figured out what I did and didn't need. That way, in case something were to go wrong while I was away, I wouldn't have to send the boyfriend through hell to find it. I found the medical records.

     I am also proud to say I finally bought myself some work clothes. Although I spent more money than I would like to admit, this was a necessary purchase for me. Aside from my last office job, in high school, at Drive-Thru Records, which had no dress code, I haven't worked in an environment that requires things such as a suit. I generally find work clothes extremely uncomfortable, so it was nice to shop with the requirements that it had to be made out of a natural fiber and airy. Although this may cost a little more, I am not going to wear polyester in a place that boasts 80-90% humidity with equally as high temperatures. Just not recommended. See the sweat rant a few posts down. Furthermore, all of my causual clothes are either too dark, denim, or may offend some people (Muslim country, so I'm taking about things like strappy shirt sleeves, not t-shirts with awkward slogans). I tried to get things I would also wear at home, which proved to be interesting, because I wear a lot of dark colors, so this super light thing is all new to me.

     Lastly, I discovered a goal I would like to fulfill while in KL. I found this great website (here) that had some tasty looking Malaysian recipes. I decided to try the chili crab (where the link goes). Apparently this is the writer's mom's recipe and it's pretty authentic (according to the author). Now if my unexperienced self, living in a landlocked state on the other side of the world could cook this dish and think it is awesome, I can only dream of what the real thing will taste like. The sauce totally opened up my palette to a new type of tastes, not to mention I also discovered I loved eating with my hands even more than I thought I would. I would love to learn from a local how to cook Malaysian food. I'm hoping my fast-improving language skills will be able to help me out. As an adventurous food enthusiast, I think I'm going to enjoy South East Asia. D, a friend of mine, spent a summer in Singapore a few years back. She's been telling me all about the food of Singapore and KL. She told me that Singapore has tons of food festivals, even one for the famed Durian fruit (another item on my 'to-try' list, donno what it is? Google it). I'll have to try to make it down there for one of these festivals. Singapore, and occasionally Malaysia are often called 'Asia 101' countries because of their unique mix of Indian, Chinese, Indonesian, Filipino, and local influences. I will be getting the best of many worlds, not just both.

     Well, I hate to break it to you, but it's just too damn nice out to spend any more time on my computer. Time to shut down and enjoy the day.

Until next time

-M

     It's that time of the year again. The northern temperate climates are slowly waking up from a long freeze. Spring is one of my favorite times of the year. I very much love the change in seasons, but something about the renewal of spring makes me simply happy. Denver happens to be crazy this time of year. To say the weather is unpredictable would be an understatement. I've seen it be 70 degrees til 4, thunderstorm, snow 12 inches, then have a snow day only to find that the snow has melted by noon. Fortunately, today looks as if it's going to be sunny and in the 60s, which means I get to sit out here on my balcony all day and enjoy some much needed rays. I used to be relatively tan (for a polish/russian/austrian/brit/name another European country known for it's pasty-ness) back in the days as a lifeguard in LA. I'm not saying that the reason for getting a tan is all superficial (although as a woman, I'd be lying if I said that didn't play a part), but if I show up in Malaysia without some form of natural protection from the sun, it's gunna be a painful first few weeks.

     It's also odd for me to say that I've had a productive spring break. As a grad student, spring break is much less about the party and much more about needed rest and a large amount of getting your life outside of school all caught up. Usually,  (but thankfully not this semester) it is a time to catch up on everything else you ignored in favor of studio. Thus, my extra free-time was spent doing some much needed organizing (I had lost my medical records in the black hole I call our home office). So I cleaned, organized, threw stuff out, figured out what I did and didn't need. That way, in case something were to go wrong while I was away, I wouldn't have to send the boyfriend through hell to find it. I found the medical records.

     I am also proud to say I finally bought myself some work clothes. Although I spent more money than I would like to admit, this was a necessary purchase for me. Aside from my last office job, in high school, at Drive-Thru Records, which had no dress code, I haven't worked in an environment that requires things such as a suit. I generally find work clothes extremely uncomfortable, so it was nice to shop with the requirements that it had to be made out of a natural fiber and airy. Although this may cost a little more, I am not going to wear polyester in a place that boasts 80-90% humidity with equally as high temperatures. Just not recommended. See the sweat rant a few posts down. Furthermore, all of my causual clothes are either too dark, denim, or may offend some people (Muslim country, so I'm taking about things like strappy shirt sleeves, not t-shirts with awkward slogans). I tried to get things I would also wear at home, which proved to be interesting, because I wear a lot of dark colors, so this super light thing is all new to me.

     Lastly, I discovered a goal I would like to fulfill while in KL. I found this great website (here) that had some tasty looking Malaysian recipes. I decided to try the chili crab (where the link goes). Apparently this is the writer's mom's recipe and it's pretty authentic (according to the author). Now if my unexperienced self, living in a landlocked state on the other side of the world could cook this dish and think it is awesome, I can only dream of what the real thing will taste like. The sauce totally opened up my palette to a new type of tastes, not to mention I also discovered I loved eating with my hands even more than I thought I would. I would love to learn from a local how to cook Malaysian food. I'm hoping my fast-improving language skills will be able to help me out. As an adventurous food enthusiast, I think I'm going to enjoy South East Asia. D, a friend of mine, spent a summer in Singapore a few years back. She's been telling me all about the food of Singapore and KL. She told me that Singapore has tons of food festivals, even one for the famed Durian fruit (another item on my 'to-try' list, donno what it is? Google it). I'll have to try to make it down there for one of these festivals. Singapore, and occasionally Malaysia are often called 'Asia 101' countries because of their unique mix of Indian, Chinese, Indonesian, Filipino, and local influences. I will be getting the best of many worlds, not just both.

     Well, I hate to break it to you, but it's just too damn nice out to spend any more time on my computer. Time to shut down and enjoy the day.

Until next time

-M

     It's that time of the year again. The northern temperate climates are slowly waking up from a long freeze. Spring is one of my favorite times of the year. I very much love the change in seasons, but something about the renewal of spring makes me simply happy. Denver happens to be crazy this time of year. To say the weather is unpredictable would be an understatement. I've seen it be 70 degrees til 4, thunderstorm, snow 12 inches, then have a snow day only to find that the snow has melted by noon. Fortunately, today looks as if it's going to be sunny and in the 60s, which means I get to sit out here on my balcony all day and enjoy some much needed rays. I used to be relatively tan (for a polish/russian/austrian/brit/name another European country known for it's pasty-ness) back in the days as a lifeguard in LA. I'm not saying that the reason for getting a tan is all superficial (although as a woman, I'd be lying if I said that didn't play a part), but if I show up in Malaysia without some form of natural protection from the sun, it's gunna be a painful first few weeks.

     It's also odd for me to say that I've had a productive spring break. As a grad student, spring break is much less about the party and much more about needed rest and a large amount of getting your life outside of school all caught up. Usually,  (but thankfully not this semester) it is a time to catch up on everything else you ignored in favor of studio. Thus, my extra free-time was spent doing some much needed organizing (I had lost my medical records in the black hole I call our home office). So I cleaned, organized, threw stuff out, figured out what I did and didn't need. That way, in case something were to go wrong while I was away, I wouldn't have to send the boyfriend through hell to find it. I found the medical records.

     I am also proud to say I finally bought myself some work clothes. Although I spent more money than I would like to admit, this was a necessary purchase for me. Aside from my last office job, in high school, at Drive-Thru Records, which had no dress code, I haven't worked in an environment that requires things such as a suit. I generally find work clothes extremely uncomfortable, so it was nice to shop with the requirements that it had to be made out of a natural fiber and airy. Although this may cost a little more, I am not going to wear polyester in a place that boasts 80-90% humidity with equally as high temperatures. Just not recommended. See the sweat rant a few posts down. Furthermore, all of my causual clothes are either too dark, denim, or may offend some people (Muslim country, so I'm taking about things like strappy shirt sleeves, not t-shirts with awkward slogans). I tried to get things I would also wear at home, which proved to be interesting, because I wear a lot of dark colors, so this super light thing is all new to me.

     Lastly, I discovered a goal I would like to fulfill while in KL. I found this great website (here) that had some tasty looking Malaysian recipes. I decided to try the chili crab (where the link goes). Apparently this is the writer's mom's recipe and it's pretty authentic (according to the author). Now if my unexperienced self, living in a landlocked state on the other side of the world could cook this dish and think it is awesome, I can only dream of what the real thing will taste like. The sauce totally opened up my palette to a new type of tastes, not to mention I also discovered I loved eating with my hands even more than I thought I would. I would love to learn from a local how to cook Malaysian food. I'm hoping my fast-improving language skills will be able to help me out. As an adventurous food enthusiast, I think I'm going to enjoy South East Asia. D, a friend of mine, spent a summer in Singapore a few years back. She's been telling me all about the food of Singapore and KL. She told me that Singapore has tons of food festivals, even one for the famed Durian fruit (another item on my 'to-try' list, donno what it is? Google it). I'll have to try to make it down there for one of these festivals. Singapore, and occasionally Malaysia are often called 'Asia 101' countries because of their unique mix of Indian, Chinese, Indonesian, Filipino, and local influences. I will be getting the best of many worlds, not just both.

     Well, I hate to break it to you, but it's just too damn nice out to spend any more time on my computer. Time to shut down and enjoy the day.

Until next time

-M

     It's that time of the year again. The northern temperate climates are slowly waking up from a long freeze. Spring is one of my favorite times of the year. I very much love the change in seasons, but something about the renewal of spring makes me simply happy. Denver happens to be crazy this time of year. To say the weather is unpredictable would be an understatement. I've seen it be 70 degrees til 4, thunderstorm, snow 12 inches, then have a snow day only to find that the snow has melted by noon. Fortunately, today looks as if it's going to be sunny and in the 60s, which means I get to sit out here on my balcony all day and enjoy some much needed rays. I used to be relatively tan (for a polish/russian/austrian/brit/name another European country known for it's pasty-ness) back in the days as a lifeguard in LA. I'm not saying that the reason for getting a tan is all superficial (although as a woman, I'd be lying if I said that didn't play a part), but if I show up in Malaysia without some form of natural protection from the sun, it's gunna be a painful first few weeks.

     It's also odd for me to say that I've had a productive spring break. As a grad student, spring break is much less about the party and much more about needed rest and a large amount of getting your life outside of school all caught up. Usually,  (but thankfully not this semester) it is a time to catch up on everything else you ignored in favor of studio. Thus, my extra free-time was spent doing some much needed organizing (I had lost my medical records in the black hole I call our home office). So I cleaned, organized, threw stuff out, figured out what I did and didn't need. That way, in case something were to go wrong while I was away, I wouldn't have to send the boyfriend through hell to find it. I found the medical records.

     I am also proud to say I finally bought myself some work clothes. Although I spent more money than I would like to admit, this was a necessary purchase for me. Aside from my last office job, in high school, at Drive-Thru Records, which had no dress code, I haven't worked in an environment that requires things such as a suit. I generally find work clothes extremely uncomfortable, so it was nice to shop with the requirements that it had to be made out of a natural fiber and airy. Although this may cost a little more, I am not going to wear polyester in a place that boasts 80-90% humidity with equally as high temperatures. Just not recommended. See the sweat rant a few posts down. Furthermore, all of my causual clothes are either too dark, denim, or may offend some people (Muslim country, so I'm taking about things like strappy shirt sleeves, not t-shirts with awkward slogans). I tried to get things I would also wear at home, which proved to be interesting, because I wear a lot of dark colors, so this super light thing is all new to me.

     Lastly, I discovered a goal I would like to fulfill while in KL. I found this great website (here) that had some tasty looking Malaysian recipes. I decided to try the chili crab (where the link goes). Apparently this is the writer's mom's recipe and it's pretty authentic (according to the author). Now if my unexperienced self, living in a landlocked state on the other side of the world could cook this dish and think it is awesome, I can only dream of what the real thing will taste like. The sauce totally opened up my palette to a new type of tastes, not to mention I also discovered I loved eating with my hands even more than I thought I would. I would love to learn from a local how to cook Malaysian food. I'm hoping my fast-improving language skills will be able to help me out. As an adventurous food enthusiast, I think I'm going to enjoy South East Asia. D, a friend of mine, spent a summer in Singapore a few years back. She's been telling me all about the food of Singapore and KL. She told me that Singapore has tons of food festivals, even one for the famed Durian fruit (another item on my 'to-try' list, donno what it is? Google it). I'll have to try to make it down there for one of these festivals. Singapore, and occasionally Malaysia are often called 'Asia 101' countries because of their unique mix of Indian, Chinese, Indonesian, Filipino, and local influences. I will be getting the best of many worlds, not just both.

     Well, I hate to break it to you, but it's just too damn nice out to spend any more time on my computer. Time to shut down and enjoy the day.

Until next time

-M