With the recent onslaught of prelims, projects, and problem sets (oh my!), I've resorted to dressing and eating in extreme comfort. Not quite comfortable enough to, say, wear leggings as pants, but comfortable enough that instead of wearing a real bra, I've
Matt said he wanted to roast a duck when I suggested we roast an animal several weeks ago. So he was super duper ecstatic when I proposed this recipe for Peking duck. Though, we are not as adept duck-roasters as that lovely human being, we decided to give it a whirl. So, we started by removing the innards from our
|Matt running the duck under some lukewarm water.|
|Heart, lungs and spinal column to be used for a broth later.|
|Scoring with what I thought was a super sharp knife (nope)|
|Flipping the bird.|
|Not creepy at all. Nope.|
|The bird! With the glaze.|
|Corn tortillas are gluten-freely and magically delicious.|
|My half of the bird. So good!|
|3/4 of a cup of duck fat. Not too shabby.|
Duck is a luxury food and luxury sometime equates with comfort. Comfort to me is a good pair of pants (or no pants if those are the best pants I can find) and a sports bra.
|Sweater (Esprit), pants (ASOS, fun fact: I got them that evening), tank top (American Eagle), sports bra (Lululemon athletica), necklace (bought in China), and hat (knit by my friend's mom)|
Not to get too personal, but this semester has really taken a toll on me emotionally and personally. I really wish I could find more time to do fun cooking things and spring break will hopefully open up the doors to some personal development.
Keep it yummy,