So now that I finally figured out the science to it, I’m eager to share! I basically combined a bunch of ideas that I’ve seen floating around to make a single process. It’s a little bit tedious, but totally worth it; the result is perfectly tender strands with perfect pasta flavor. They taste great on their own, but I love to also dress the dish up with a simple sauce.

What you need:

Zucchini. Green summer squash variety works best. When I’m cooking for one, I usually use 2 medium sized, which will ensure some leftovers, so use as many as needed.

Garlic. 1 clove per zucchini is a good amount.

Olive oil. Just a little bit- less than a tbsp.

Sea salt and pepper.

Peeler, large bowl, plate, paper towels, large saucepan or skillet, sieve.

The method:

1. Put the sieve over the large bowl.
2. Peel your zucchini in large ribbons that look similar to fettuccine. Place in sieve.
3. Sprinkle sea salt over the zucchini noodles and toss. Let sit for about 10 minutes. This helps draw out any extra water that is in the zucchini, which will give you mushy pasta.
4. Give the sieve a shake. Using paper towels, try to dab up as much excess water as possible from the noodles. Don’t make yourself crazy over it, but just get what you can.
5. Empty the large bowl if it has any water in it. Line it and the plate with paper towels.
6. Mince the garlic finely. Add a bit of olive oil to the pan, and heat over medium heat until the oil is shimmery.
7. The best thing to do is work in batches. Depending on how much zucchini you’re using, add a proportional amount of garlic to the pan. Give a quick stir, and add a portion of the raw noodles, along with some pepper, and some more salt if you would like.
8. Cook for less than a minute, stirring once or twice. It’s really important not to cook too long, or your noodles will be too soft!
9. Remove the noodles onto the paper-towel lined plate in an even, spread-out layer. Wait a minute or so.
10. Add a bit more oil to the pan, then more garlic, and get to work on the second batch. While the second portion of zucchini is cooking, move the cooked noodles that are on the plate to the paper-towel lined bowl. Replace the paper towels on the plate.
11. Remove the next batch of zucchini noodles to the plate. Repeat these steps until you’re finished with your zucchini.
12. Once all of your zucchini is in the large bowl, toss one last time. Eat plain, or mix with your own sauce. Serve.

The zucchini is really wonderful on its own, especially with just the salt, pepper, and garlic, so I recommend keeping any sauce that you add very simple. I like to add just cooked tomatoes, lemon juice, red pepper flakes, and basil, and maybe some mushrooms.

12 steps might seem a tad overwhelming, but I hope I haven’t confused anyone! It really is a simple process; it’s just a bit long. But it has become one of my favorite light meals to make, and after doing it a few times, it’s a snap.

Her work is ridden with symbols; a marriage of mathematics, philosophy, and nature. Such a cool lady.

I have a lot going on in the coming days, weeks, and, well, months. I’m going to be going through a lot of change, some of which is really sad and hard but all of which is exciting.

{I missed that face so terribly.}

Let’s break it down.

1. My parents are moving. They have an empty nest, and my dad’s commute right now is pretty brutal, so in the name of downsizing and convenience, it totally makes sense. But let me put it this way: the last time I moved, I was four. We have spent 17 beautiful years in our house. I grew up here. It’s time to move on and start the next chapter, but it is so strange and surreal to say goodbye to this place. It’s home, after all. My mom made the point that perhaps we have to redefine the word “home”- it’s where our family is, wherever that may be. I’m coming to terms with it, but as one of the solid constants in my life, it’s still really hard. We still have at least a couple of months left, so we still have some time before we truly have to say goodbye.
2. I’m in NYC for the summer! Williamsburg, Brooklyn, to be exact. I am so excited, because I love the neighborhood and have been dying to try living in Brooklyn for a while. I’ll be taking classes and doing another dream internship- web editorial this time, rather than general fashion. Hopefully doing lots of yoga, concert-going, and living it up in my spare time. Oh, and finding a part-time paying job would be nice, too.
3. I’m graduating oh-so-soon. The plan is to be done in December. The way my credits worked out, even with transferring and taking a semester off, if I took enough classes this summer I could be finished a semester early, and I just decided to go with it. It is terrifying and exciting. So I have about seven months until I am actually a grown-up, god help me.
4. Other little things. Mostly blog-related. I’m trying to revamp the organization and layout of the site. Mainly working on a proper recipe page, as well as travel, and overall appearance.  Also, I’ve been working on developing some of my photography as prints to be sold… more information about that at a later date.

sometimes life (and nature) are so unfair.

xoxo

My favorite in a while (or perhaps ever?), by the brilliant Patti Smith. I would expect nothing less; she’s basically the coolest lady ever.

I’m officially back home! Aside from a loong day on Saturday, I’ve managed to escape jetlag and woke up feeling much better on Sunday. Happy to be home with my family, and I’m headed back to NYC in a couple weeks! More on that tomorrow.

Have a great week!

Along with the moussaka, this is our favorite tapas dish to order there. Whenever we order it, the owner always asks, “Do you know what this is? Because often people order it and are surprised when they get it.” Of course, at this point, we know what we’re getting. And it’s great.

It’s not your typical smooth, creamy hummus. Consider it hummus, deconstructed, and served warm. So basically, it’s a hot dip of mashed chickpeas, cumin, and toasted pine nuts. Sounds basic, but trust me, it’s awesome. We like to have potluck parties here, and my homemade version of this dip has become a staple. Serve it with warm pita and/or veggies, and you’ve got a hit on your hands.

My trip to the famous cemetery was fairly short, but I was blown away. Not just by the fact that as you walk along, so many famous names just pop out of nowhere (David, Chopin, Jim Morrison, Oscar Wilde…), but also by the beauty of the place. Thanks to a beautiful Sunday afternoon in May, the landmark was in full bloom.

I brought some flowers of my own.

The only part of the cemetery that is sectioned off is the area around Jim Morrison’s grave, for vandalism issues. I made a quick run for it. I only wanted to spread some love.

 I recommend it for an afternoon stroll, short or long. The place is huge, so you can decide.  I saw many people sitting in nooks reading and hanging out, and I wish I had more time to explore every corner, because it really is so beautiful. And keep an eye out for the stray cats- they’re everywhere!

Jacket, Catherine Malandrino. Tee, LNA. Pants, Sanctuary. Shoes, Jeffrey Campbell. Bag, Granit. Hat, vintage.

I’ve had Jim Morrison’s grave on the brain as a must-see forever, and I was happy to rock my new favorite vintage find- this gorgeous black felt hat. It makes me feel that late 60s, early 70s vibe, which was obviously appropriate. I would normally pair it with a flowy dress or slouchy boyfriend shorts, but it was a bit chilly, so I went with my favorite cargo pants and quilted leather jacket. Random, but I’ve had the t-shirt forever and I don’t think I’ve ever worn it. That’s about to change in a big way… it’s sooo so soft.

They had a fence around Jim’s grave but I obviously hopped it. Call me a rebel.

These are mixed emotions to a T. On one hand, I am so ready to go home, because there are some changes going on there that I would like to be present for, and also I have an awesome summer in NYC ahead of me. On the other, to leave this place? Really? This experience has been so incredible and going home is kind of like going back to real life.

Paris is beautiful. Travelling has been amazing. But I’m also so lucky to have met some wonderful people and have new friendships in my life. My world has become so much bigger in the past few months in so many ways. I’m blessed, and so grateful for everything.

And thank you for following along with me! I hope my journaling and photos have been somewhat interesting. And it’s not over from here… I have some big plans for the next several months and hope to see them through. Keep reading if you’re not totally bored with me yet.

Next week’s mantra will be coming to you stateside!

I am so incredibly blessed to be your daughter. Being in Paris has been so special for me these past few months, not just because it is an incredible opportunity, but also because I love knowing that you were here doing the same thing at my age.

Thank you so much for everything you do for me, and for being the rational voice in my head. I love you so much, and I can’t wait to see you on Saturday!

xoxo