Cattle Herding

One of the first stops the day after we arrived in Dallas at this beautiful monument depicting cowboys herding the cattle way back in the day.

It stretches a good portion of the park it’s in – here’s the cowboy!



Chin Up, Buttercup

Another Selfie Saturday coming your way.

I usually end up narrowing down the best of my pictures to one or two before I update my profile picture on every social platform with the new one. Last week it was between this one and the one that actually won over it. I think this one is more artistic looking, so I saved it for later. And/or other purposes. We’ll see.

50mm portrait lens, manual mode.


Vegetarian Dinner: Potatoes, Broccoli, Tzatziki & Bruschetta

Alright guys, I’ve got like four recipes coming out at you today.

Last week on the eve of leaving for Dallas, because I’m a master procrastinator, I felt the need to cook. So I made pancakes for breakfast, and later on the day, I got creative. Scroll down for recipes!



Pan-Fried Garlic Potatoes

– 5 small to medium potatoes
– 1 small onion
– 3 cloves of garlic
– 1-2 tbps olive oil
– salt, pepper, paprika to taste

1. Chop up potatoes and add to pan alongside EVOO, salt, pepper, and paprika. Finely dice garlic and add as well.
2. Turn heat on to low-medium, cook until potatoes are soft.
3. Add onions about 5 minutes before turning off heat, until they turn translucent.

Roasted Walnut Broccoli

– 3 heads of broccoli, chopped into small florets
– 1/2 cup chopped walnuts
– spray oil (or 1 tsp EVOO)
– salt and pepper to taste

1. For pan fry version, combine all ingredients, cook until walnuts give off a nutty scent/look a little burnt and the broccoli is bright green.
2. For oven version, preheat to 400 degree, combine ingredients, spray with oil, pop that shit in the oven for like 15 minutes.

Homemade Tzatziki

– 4 tbsp Chobani plain greek yogurt
– 1/4 cup finely diced cucumber
– handful fresh dill
– juice from 1/4 of a lemon
– 3 cloves garlic, finely diced or grated
– salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

Homemade Bruschetta

– Italian bread
– 1 tbsp EVOO
– salt and pepper to taste

1. Slice off a slice of bread, chop into long rectangles.
2. Combine EVOO and salt & pepper.
3. Brush bread with EVOO mixture.
4. Pop those bitches in the pan on medium to medium-high heat, turn on all sides until golden brown.

TBT: Pumpkin Pudding

It’s Throwback Thursdays and it’s time to wind back the clock to one of the last times I photographed stuff with my old d3000.

Also Autumn is nearly here and what better time to remind you of all the possibilities of using pumpkins that await!? RIGHT!?

This was an attempt at some kind of homemade pumpkin pudding. It was alright. Not sweet enough, as I remember. I’ll have to try it again sometime and tweak it.


Summer Grilling

My mom put me on kitchen duty last weekend. So I got to prepare chicken for grilling.

FYI, tenderizing meat is kind of a fun experience. And so is creating your own spice rub. For this chicken, I did a mixture of garlic powder, onion powder, paprika, salt, and pepper. These are all standard spices that I use when I cook chicken. Or make tuna salad.

It turned out really well, and like the brownies, was gone quickly.

Also pictured on the plate is grilled sweet potato, baba ghannouj and ketchup.


Chocolate Banana Brownies

I’m on a vaaaacaaaaation *dances*

Tonight’s post is brought to you by the trusted queue feature and Foodgawker, who posted this recipe on their Facebook and I was like “hey, I have those ingredients” and therefore decided to hit the kitchen and try it out.

Results!? Delicious. My brother took all 3 of his portions and ate them in one sitting. My dad huffed down 2 pieces in under a minute (I swear to god) and my mom and I had to hide our remaining portions from the wildebeests in our house.


  • 2 very ripe bananas
  • 1/2 cup granulated sugar (I used 1/4 cup)
  • 1/4 cup brown sugar
  • 1/2 cup applesauce (no sugar added)
  • 1/3 cup water
  • 1 tsp white vinegar
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup semi-sweet chocolate chips, divided (I used Ghirardelli)


  1. Preheat oven to 350 degrees.
  2. Spray 8×8 baking dish with non-stick cooking spray.
  3. Mash bananas in a medium size bowl.
  4. Stir in sugars, applesauce, water, and vinegar until thoroughly combined.
  5. Stir in flour, cocoa, baking soda and salt just until combined.
  6. Fold in 1/3 cup of chocolate chips.
  7. Pour batter into prepared dish.
  8. Sprinkle remaining chocolate chips on top.
  9. Bake for 33-37 minutes or until toothpick inserted into cake comes out clean. (I baked for 35 mins)
  10. Let cool, slice and serve.