Twenty-something recent grad school graduate and young student affairs professional exploring life and embracing a quarter-life crisis in Chicago.
After lots of time searching, I'm finally figuring out who I am, where I'm going, and how to get there.
This is a visual representation of that journey: things that inspire me, things I love, and things that teach me something new. Join me.
Curated by Katerina Beth.


More about me: Dancer. Pescetarian. Pretend Chef. Northwestern University Double Alumna (BA and MS). Lifelong Learner.
Midwesterner through and through with a longing for both New England and the Pacific Northwest.

thedinnerconcierge:

Easy Nutella Morning Buns @ Lady + Pups
squaremeal:

(via Squash Soup with Sage and Orzo | Free People Blog)
4himglory:

Spring Time Thyme Lemonade | The Little Epicurean
happyvibes-healthylives:


Blueberry Banana Oatmeal with Pecans
birdcagewalk:

squaremeal:(via Squash Soup with Sage and Orzo | Free People Blog)
bella-illusione:

Roasted Strawberry Balsamic S’mores
4himglory:

Cardamom & Orange Spiced White Hot Chocolate | Will Cook For Friends by WillCookForFriends on Flickr.
prettie-sweet:

(via How To Make Apple Cider | Free People Blog)
wistfullycountry:

Savory Cheesecake w/Tomatoes

emigetsfit:

roasted pumpkin & fennel soup

our-food-diaries:

SMOKY BEET BURGERS // Makes 8

Ingredients

  • 3 T. grapeseed/extra virgin olive oil
  • 1 yellow onion, very roughly chopped
  • 1 cup walnuts
  • 1/2 cup golden raisins
  • 1 cup grated beets
  • 3 cloves garlic, smashed
  • 2 tsp. sweet smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup cooked green lentils
  • 1 egg
  • 2 cups cooked short grain brown (or white) rice
  • // feta spread //
  • 1 cup/ 8 oz. feta cheese
  • 1/4 cup whole milk greek yogurt
  • squeeze of lemon juice
  • 1/4 cup chopped cilantro
  • few grinds fresh ground pepper
  • buns, sliced cucumber, microgreens, tomato for burger building

Intructions


Heat the oil over medium heat in a large sauté pan. Add the onions and cook for about 10 minutes until just golden. Add the walnuts, raisins, beets, garlic and paprika and cook another 10 minutes, stirring often. Let the mix cool slightly. Transfer the mixture to a food processor and pulse a few times until chunky.

Put the mixture in a large bowl and stir in the salt, pepper and half the lentils. Replace the food processor (dirty is fine) and pulse the other half of the lentils, egg and rice together a few times to make a coarse puree. Note: Louisa has you add all the lentils whole to the mixture, I felt like some of them in the rice puree helps it all hold. Add the rice mixture to the onion mixture and mix well.

Make the feta spread by mixing all ingredients together in a mixing bowl. Set aside.

Use lightly oiled hands to form 8-10 small patties just under 1” thick.

Heat a heavy-bottomed skillet or cast iron over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet (doing so in batches if necessary) and cook undisturbed for 5 minutes. GENTLY flip the burgers, turn the heat down, cover and cook for 10 minutes until the burgers have a firm, brown crust.

Serve warm with your favorite condiments.

(via onasummers-day)


bella-illusione:

honeysuckle mint vinaigrette by Beth Kirby | {local milk} 
honestly-wtf:

Bourbon Cherry Cooler | HonestlyYUM

Will be trying this one tonight.

meggielynne:

brownfinches:

Sun Tea - Free People 

we make sun tea all of the time! 


wehavethemunchies:

Blueberry Oatmeal Bread