Keeping An Eye On: Chromaroma

This summer I am spending a lot of time on the subway, zipping up and zipping down, but guess what, your girl is going to London this fall. That means a new system, new rules. While there will be plenty of culture shock come October I am kind of looking forward to riding the Tube and keeping my Oyster card by my side. That might be a strange comment, until you take a look at Chromaroma’s game that makes the city the game space, and the Oyster card is like the controller. Almost like Foursquare for urban studies majors, Chromaroma keeps track of travel data that allows its users to take virtual control of different parts of London. It also encourages those playing the game to seek out new ways to navigate the city, taking away the notion of a boring morning (afternoon or night) commute. Why not leave a mark while you are on the move? I will be playing in London, will you? For more information check out their website,


Collections to Envy: United Bamboo Spring 2012 RTW

Oh yes, the clothing from this duo is great. The colors are not obnoxious (just perfect actually) and the collection would make anyone look office smart. I like the separate pieces, but the runway looks are even better. While nothing special in the scheme of things, this collection could be recreated with more affordable fashion options. Only problem is I worry for those models, to put it lightly they look like crap, tired and hungry…Check out more here @ NYMag.

Quick Grill: Summer Shrimp Tacos

It is officially summer ya’ll. The Big Gay Ice Cream truck is back on its corner, a new season of So You Think You Can Dance just began, and thunderstorms are a daily sort of thing. You know what else is quintessential summer? Grilling. While our tastebuds suffer in the winter with our overworked griddle pans the introduction of summer brings smiles back to cooking and eating outdoors. My favorite dish to grill is shrimp: it is quick, simple, and delicious. Any combination of chopped vegetables as a salsa on top brightens the shrimp. Here is the simplest way to throw together a shrimp taco that beats the kind from the box. No taco seasoning, but rather fresh corn, cucumber, and red onion. With some sour cream and fresh cut avocado this dish is satisfying and creamy.

Summer Shrimp Tacos

[Adapted from]

  • 1 lb. Shrimp, shelled and deveined
  • 1/2 Lemon, juice
  • Olive Oil
  • Salt and Pepper
  • 2 ears of corn
  • 1 small red onion, small dice
  • 1/2 english cucumber, small dice
  • 1/2 serrano pepper, small dice
  • 1/2 lime, juice
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon white sugar
  • 1 tablespoon packed parsley leaves
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 4 flour tortillas (5 inch diameter or so works well)
  1. Place the corn with some olive oil in a skillet pan on medium high heat. Cook stirring occasionally for six minutes until the corn becomes deeper and brighter in color. Leave to the side to cool.
  2. Combine shelled and deveined shrimp with lemon juice and desired amounts of olive oil, salt and pepper to marinate.
  3. Combine the red onion, cucumber, serrano pepper, lime juice, apple cider vinegar, olive oil, white sugar, and parsley in a medium sized bowl. Using a knife cut the kernels from the corn cob and combine with the rest of the salsa mixture. Taste for seasoning and spice.
  4. Heat grill to medium high heat. Put the shrimp on the grill, watching carefully. Once the shrimp are pink on one side, flip to the other side. This should go quick. Use tongs to take the shrimp off the heat and put to the side.
  5. Place tortillas in the microwave for 30-40 seconds to heat through. You can also throw the tortillas on the grill or oven if you want to.
  6. Chop up the avocado, in either chunks or slices. Keep to the side.
  7. To assemble: Put two tablespoons of sour cream on each tortilla. Top with pieces of avocado, 3-4 shrimps, and a generous portion of salsa. You will have extra salsa, so use the excess to top fish, other kinds of seafood or mix it into salad greens.

Need to See It: The Great Gatsby (2012)

Breaking all my rules here. I wanted to stick to my blogging schedule, but that proves to be difficult even two weeks into summer. Why fight the itch to post when I want to?

Who doesn’t like the aesthetics of the Roaring 20s? Flapper dresses, champagne, thrilling speakeasies, and whimsy. People knew how to throw a party. I love the aesthetics of the Roaring 20s so much so that I am very excited, like most people, to see the modern reinterpretation of the beloved Great Gatsby. While I prefer a glamorized version of the time period, there is much praise owed to this story that breaks through the facade. So for now, watch the trailer. We will see it soon enough!

Rainy Comfort “Classic”: Apple Orzo Kugel

Woke up this morning to the rumbling of thunder (and my stomach) and knew I needed to make something comforting. After my mom mentioned how my grandmother used to make apfelreis (or, apple rice) I knew this was just the thing. What became of some experimenting was a dish that reminds me of my mother’s noodle kugel except with orzo. With chunks of green apple and tons of cinnamon this dish is indulgent with a (tiny) bit of a healthy kick.

Apple Orzo Kugel

[Adapted from Chrissi Brewer for High Ground Organics]

  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 1/2 cups dried orzo
  • 2 eggs, separated
  • 2 granny smith apple’s, peeled, cored, and chopped into chunks
  • 1/4 cup white sugar
  • 1/2 teaspoon cinnamon, and more for sprinkling on top
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Meanwhile heat the milk and heavy cream in a pot to a boil. Mix in the orzo and cook according to package instructions, 10 minutes or so. The orzo will soak up the mixture. Make sure to stir constantly to avoid burning.
  3. Add the egg yolks, apples, sugar, cinnamon, butter, and vanilla to the pot and stir.
  4. In a separate dish whip the egg whites with beaters or a whisk until they are foamy and mix into the orzo.
  5. Place the mixture into a casserole dish and sprinkle with cinnamon on top. Place in a larger dish with a shallow amount of hot water on the bottom.
  6. Bake at 325 degrees Fahrenheit for about 35 minutes. Now, eat, eat, eat.

Daily Photo

It might have been a zoo, but for those who knew how to make the best of it, The Great Googa Mooga was just fine. I got my hands on some treats such as Tebasaki “Japanese Style” chicken wings from Kasadela,a pulled pork sandwich with their flavorful corn from a personal favorite Num Pang, and a too salty but juicy burger with Roquefort and shoestrings from The Spotted Pig. Below are more of my pics from the weekend.

Songs on Repeat: Metric “Black Sheep”

Stumbled upon this song while collecting “Scott Pilgrim vs. the World” clips for fieldwork, and while the semester is over I have kept listening. This song was featured in the movie, which takes place in Canada. Makes total sense because Metric was originally based in Toronto. I love vocalist Emily Haines, and I dig the build up to the vocals in this song. Watch the video above for the band’s performance of this song, and try not to get tripped up by the psychedelic filters of the video. Happy weekend all.

Must Have iPhone Apps: Continuity 2

If you know me well you know I like a good game. I have played Angry Birds, Temple Run, Cut the Rope. You name it, of course I have downloaded it.

I started playing Continuity 2 yesterday, and I. Just. Love. It. It is challenging enough to lure you in, and it is so satisfying to finish the levels. The goal is to collect the red key and then maneuver your little stick figure character to the red door. Very much easier said than done. You need to slide the pieces of the puzzle around like an old school tile puzzle in order to complete each level of the game. It will keep your brain working, and with its sleek design you won’t look like you are even playing just any typical game. Go here for more information about the game app.