Gluten-Free Deliciousness

I’ve been swamped with work at school this week, involving a huge physics test, a strategic communications analysis, and doing PR for various organizations. This weekend I’ll be working all day Saturday, but will finally have the time to bake things on Sunday! Literally can’t wait for some down time!

But in the mean time, I have a really excited announcement! A company I worked with this past summer, Deya’s Gluten-Free Flour, has launched its website! I am not gluten-free, but like to substitute it with white flour whenever I can because of its more natural qualities. I have a friend who is allergic to gluten, and I’ve had my fair share of gritty, dirt-like flours. This gluten-free flour is literally the best one I’ve ever tried! It’s a 1-cup substitution for any 1-cup of regular flour in any recipe! I really suggest it to anyone who’s gluten-free, or anyone who’s just looking for a change! Feel free to comment on this post with any questions or any testimonials!

See you next week!

Visit the website HERE! And the Facebook HERE!

Indian Summer

“There is a time of year in New York when, even before the first leaf falls, you can feel the seasons click. The air is crisp, the summer is gone. And for the first night in a long time, you need a blanket on your bed.”
– Carrie Bradshaw

It’s funny how siblings can be so in sync even when they are over 4,000 miles away. Fall is my favorite season, and though it is still like Indian Summer in Elon, NC, I’m anxiously waiting the days when I can wear chunky sweaters and scarves carrying warm coffee and snuggling up to blankets. My sister, who writes Tomato Kumato, obviously feels the same way: she wrote about the same thing just this week.

Though she’s in Paris and I’m in Elon, I can’t help but love that we’re on the same page. This time of year is really beautiful. Physically, yes. Autumns aren’t the same without watching the leaves in Central Park change or taking drives through Connecticut, hypnotized by the orange and red leaves and sudden hint of someone lighting their fireplace. But it’s also beautiful in a theoretical sense. January 1st marks the numerical new year, but September holds a similar meaning. I don’t think January 1st will ever compare to a new academic year: a grade older, more school uniform privileges, and a heavier workload. And it’s the fall days that you treasure most in anticipation of the harsher winter ones.

In celebration of the crisper air, I decided to make tomato soup for me and some of my friends. Accompanied with a signature grilled cheese, this tomato soup is the definition of comfort and is a perfect transition to fall.

Recipe inspiration via Martha Stewart, but more so, Mom


Friends are defined by many things. They’re who you joke around with. They’ll be there for you to vent to for your problem du jour. They’ll be there to cheer you up in your most down times.

Great friends surprise you with not how well they know you, but also with how well they can sense what you need. Whether it’s space or a hug, good friends are like mind readers.

I am lucky enough to at 19 years old, have friends that I’ve known for the past 13 years, including one who, after each of us lived in California for a year and after going to different high schools, our friendship is stronger than it ever has or could have been. I got a mysterious package from her the other day. After racing back to my apartment, heavy bag over my shoulder and awkward, large box in both arms, I went straight for the scissors to open up the tape. Until that day, I never knew that a great friend could be defined by the ones who send you the ingredients to their homemade granola when you need something special the most.

Recipe courtesy of Steph (who will one day have an Oscar, I’m sure of it.)

Homemade Granola (makes a LOT but it’s great to keep in a container and snack on all week!)
4 cups oats
2 cups sweetened coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup honey
About 1 cup of chocolate chips, give or take

Preheat the oven to 350 F.

Mix all of the ingredients together and spread out onto two sheet pans lined with parchment paper.

Cook for about 10 minutes. Take out and add the chocolate chips evenly, stirring them in gently. Continue to cook for about 15 minutes or until the oats are toasty brown. Let it cool completely. Bon appetit!

Girl, Interrupted

There are those movies that change you forever. Whenever you think about them, you smile, shed a tear, or in this case, even cringe. But these movies are worth the emotional connection, and Girl, Interrupted is no exception.

The movie follows Susanna Kaysen (Wynona Ryder) who is rebelling against her cookie-cutter family in the ’60s. Her rebellion leads to an 18-month stay at a mental institution for women. There she encounters a list of characters, seductive Lisa (Angelina Jolie, who won an Oscar for this portrayal), nervous Daisy (Brittany Murphy), and guiding nurse Valerie (Whoopi Goldberg). Susanna is trying to prove her sanity, and while the audience can see an obvious difference between her and the other patients, Susanna is not normal.

This movie is cringe-worthy, intriguing, sad, and just so full of emotions. It’s a female version of One Flew Over the Cuckoo’s Nest that will leave you wanting much more at the end.

Pomme frites

French fries are an American staple. We all have our favorites. Salty, spicy, crispy, waffle, thick cut, super thin. There are so many varieties, each one more addicting than the next. I am a Pinterest addict and came across a healthier version of these crispy treats. They’re from Gwyneth Paltrow and turned out perfectly. And since potatoes are one of the cheapest things you can buy at the supermarket, this is definitely college-budget friendly!

Recipe Courtesy of via Pinterest


Parliamo Italiano

My grandfather’s grandparents were from a small town outside of Sicily. They came to America with the same dream that everyone else had: opportunity. My grandfather’s parents spoke to him in Italian, but as an aspiring doctor and a desire to assimilate, he didn’t continue the tradition with my own father. Of course, among my friends, I flaunt that I’m Italian and wish I knew a bit of the language to show off.

Being Italian American is not all amount Guidos, Jersey Shore, or mobster movies. It’s about keeping the same traditions that my ancestors had years before. It’s about being proud of my dark hair, eyes, and skin, visiting the Vatican when I visit Italy, and – maybe most importantly – slurping up strings of spaghetti.

On a college budget, it’s much harder to taste the same memories I can at home. But I did my best with ground turkey, jarred tomato sauce, and a box of penne. Here’s my college version of pasta Bolognese.

Turkey Bolognese

1 turkey burger patty
1 tablespoon olive oil
1/4 onions, chopped
1 cup tomato sauce
1/2 box of penne pasta
Salt and pepper for taste

1. Heat a pan with about a tablespoon of oil in the bottom. Add the defrosted patty, and use a wooden spoon to break it up into bite size pieces. Salt and pepper for flavor.


2. Once turkey is almost all the same color, add chopped onion. Cook until onions are slightly translucent.


3. Add sauce and let it simmer.

4. Add pre-cooked pasta to the pan. Let it cook in the pan for a few minutes to let the flavors mesh together. Buon Appetito!