He starts it off, as they always do, by saying,
“I still want to be friends” but I am already
on the next subway, the next taxi, the next whatever.
I am thinking about dinner that night, or the next night:
Angus beef, sauteed chicken, mahi mahi fish tacos.
I am thinking about the coffee pot and runner’s knee
and how much money I have in my savings. I am
thinking about hypothermia and missing bodies;
all the knives in my bed. I am thinking about how
the very word promise sounds more like an undoing.
I am thinking about the easiness of mouths.
How they open. How they give so much but also
about how they take away the things our minds
have committed to that permanent place of the brain,
where memories continue to rattle around long after
we’ve stopped shaking. I am thinking about how
he has turned me into a lake and I’ve never learned
how to swim. I am thinking about how I now have to
unlearn all of his secrets. Become a tourist to his body
again, blink against the hurt. I am thinking about
expensive hair cuts and retail therapy, dressing room
girls who are used to outlandish requests from customers.
I am thinking that this isn’t a dress my mother
would approve of, but honey, I look so good in red.
—  Kristina Haynes, “The Breakup Sweats”

I’m eating my ramen right now and it’s really comforting but it makes me nostalgic. I miss my childhood when all I worried about were my pokemon and choas instead of boys and my future. I miss eating ramen and chicken nugget tacos with my grandparents. I miss the excitement I got from going to a Japanese seven eleven and getting my rice balls and maybe a corn dog if my nanny would let me. I miss hugging my mom, my Obachan, Abuela and Abuelo. I miss exploring my abeulos’ house. The color of the flowers, my grandpa playing fur Elise. I wonder if I need psychiatric drugs or if I just need a good long cry from time to time. I wonder if it’s reall appropriate to put this on my blog or on my personal. Idk.

anonymous said:

by intake i mean like what did u eat haha

You don’t even want to know haha but here goes- 1 egg, 5 egg whites, 3 pancakes, scoop of whey, vodka, chicken, rice, red beans, ground beef, pork shoulder taco, chicken taco, a beer and 5 mini cheeseburgers.


Chicken Tacos w. Pico de Gallo

for the chicken

  • 4 skinless chicken breasts, de-boned
  • juice and zest of 1 lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • black pepper, to taste
  • 3 tablespoons olive oil

for the pico de gayo

  • 2 ripe tomatoes, cubed
  • 1 onion, finely chopped
  • handful fresh coriander, finely chopped
  • 1 tablespoon white wine vinegar / lemon juice
  • salt & pepper to taste

to serve

  • guacamole
  • sour cream
  • tortillas



Vegan TVP Round Up

Vegan Popcorn Chicken

Cheddar Cheese & TVP Nachos

Freestyle Cheeseburger

Lasagna Soup with TVP Sausage Crumbles

Cheese Enchiladas with Chili Con TVP

Vegan Meatballs with Oven-Roasted Tomato Sauce

Stuffed Peppers with Rice & TVP

Fusion Tacos with Sesame Carrot Cole Slaw (GF)

Vegan Sloppy Joes

Vegan Meaty Shepherd’s Pie

Chicken Taco Bowl Salad

2 cups rice - brown rice for a healthier option
2 cups black beans
2 chicken breasts 
2 avocados  
1 onion
4 large ripe tomatoes
1 red and 1 yellow pepper
fresh corn or 1 tin corn kernels
hard  cheese (cheddar or Jack)
sour cream
Spices used - coriander, cumin, chili powder, cayenne pepper, smoked paprika, garlic

THE RICE - cook the rice of your choice  and add a splash of lime/lemon juice and sprinkle with chopped cilantro/coriander.

THE BEANS - Soak the black beans overnight to reduce the cooking time. Boil them in a pot with a little chicken stock, dash of chili powder, cumin, and cayenne pepper.

THE CHICKEN - Slice chicken breasts lengthwise in half and brush with olive oil.

Add juice of 1/2 a lemon, 1/4 tsp cumin, 1/4 tsp cayenne, 1/2 tsp chilli powder, 1/4 tsp smoked paprika,  2 cloves crushed garlic,  salt and pepper and cook in skillet until golden

THE PEPPERS AND CORN - Cook the peppers and corn in the skillet just to get that chargrilled look but keeping them crunchy.

THE GUACOMOLE - 2 avocado, peeled and diced, 1/2 onion, chopped finely,1 teaspoon minced garlic, chopped cilantro/coriander, Juice of 1 lime, Salt and pepper to taste 

Chop the avocado, and onion. Add minced garlic, chopped cilantro , lime juice and salt and pepper to taste.

THE PICO DE GALLO - 3 ripe tomatoes, chopped finely, 1/2 onion, chopped finely, 2 teaspoon minced garlic, 1 jalepeno chili , Juice of 1 lime, 4 Tablespoons cilantro, plus extra for garnishing, salt and pepper 

Chop the tomatoes and allow the juice to drain off. Add the onion, garlic, cilantro, salt and pepper and lime juice.

To Assemble the salad

Place taco baskets on a plate and start with shredded iceberg lettuce. 
Next add the rice, beans, peppers and corn.
The Pico de Gallo goes on top of this, and then the Guacamole, and cheese.
Add sliced chicken and top with a dollap of sour cream and more cilantro to garnish.