and I’m so happy you’re here.
My life and work are inspired by a simple philosophy: you are already h(om)e.
15 May 2017
Avocado Burrata Salad With Radishes
A beautiful meal doesn’t have to be a fancy meal. All you really need are fresh ingredients, creativity, and love. Making this little summer salad was all about passionate artistic expression. I had so much fun composing the ingredients on the plate—slicing the avocados and placing them just so, adding a dollop of burrata on top of a tiny bunch of frisée, sprinkling spicy radishes around the plate. I finished it with a drizzle of really good olive oil, some syrupy aged balsamic vinegar, French sea salt, and freshly ground black pepper.
12 May 2017
Align With Your Why
When we think about what we really want, we don’t always consider what we’re willing to endure to make it happen. In fact, the seemingly insurmountable challenges that inevitably arise along the way force us to prove our commitment to the path. Life likes to test our resolve. If the why behind our efforts is not compelling enough, we might not find the strength to see it through.
10 May 2017
Avocado Deviled Eggs
I remember exactly where I was when I tasted my very first deviled egg. Our next-door neighbors invited us over for a picnic and I specifically remember looking at a plate of halved eggs filled with pillows of yellow cream and asking my mom, “What’s that?” It was love at first bite, a love that only grew bigger as I popped the tenth one in my mouth.
08 May 2017
What It Means To Be Advanced
A few years ago, I was approached by a photographer who wanted to work with me. In preparation for our shoot, I was presented with a portfolio of postures to consider. As I swiped through my options, I had no choice but to respond with, “Nope, can’t do that one. And, nope, can’t do that one either.”
05 May 2017
Tacos and Tequila
I love tacos. LOVE. I could eat them all day everyday. I’m a V.I.P. customer at Taqueria in Jersey City, a local authentic Mexican dive. Tacos will always be my first choice and will undoubtedly be my last meal. My favorite are crispy fish with spicy chipotle mayo. Add a little tequila to the mix and I’m a very happy gal. Since I’m always looking for an excuse to eat tacos, Cinco de Mayo seemed like the perfect incentive to do a little recipe tasting, I mean testing.
01 May 2017
How To Be An Effective Sub
One of the most difficult aspects of being a teacher is teaching for someone else. While subbing is a necessity of this profession, one that offers an amazing opportunity to refine our craft, it’s not always easy or obvious. It can be challenging to navigate a space we did not personally cultivate, and it can be intimidating to face the visible disappointment or even outright resentment wafting from the students. Our mere presence puts us at a clear disadvantage: we are not their teacher!