I spent days to photograph my first snowy. As a Taiwanese, it’s my first time seeing this beautiful creature, which makes this snowy more special to me. These pics were already on my Instagram and Flickr. I just put them together in one post for my own documenting.
(I had hundred pics of her but only can upload ten onto Tumblr since the limit space. These photos were taken through 3/2/14 to 3/15/14. All rights reserved.)
December was a very busy month for me (that whole graduating college thing) but I’m settled back in snowy Boston now and ready to focus on ONLY the most important things. You know, like breakfast. And ways to cook with coffee.
Chia seeds are full of fiber, protein, calcium, magnesium and lots of other nutrients to make your brain happy. This is an easy breakfast to mix together the night before, and devour the minute you wake up.
½ cup chia seeds
2 cups almond milk
2 tablespoons maple syrup (or other sweetener)
1 teaspoon instant coffee
½ teaspoon vanilla extract
1 banana (for garnish)
1 tablespoon coconut shreds (for garnish)
Mix all ingredients except banana and coconut shreds in a jar or bowl, stirring thoroughly to make sure maple syrup is distributed evenly.
Chill in fridge for at least one hour, but overnight is best.
Top with banana and coconut shreds! Of course you can use whatever fresh or frozen fruit you have on hand, like berries or apple slices.
Note: If you don’t have instant coffee on hand, the pudding still tastes great without it.