I’m so glad one day I can recount to posterity the day I walked “uphill,” in the snow for over 3 miles with my dear Carrboro friends! I have never witnessed so much snow accumulate before my eyes before, but today was awesome and adventurous! Happy Snowafternoon, friends!
View from my office window by 1pm. Note the (standstill) traffic in the background. Buses were hopeless and some buses were not taking any passengers!
Resourceful(?) young man struggling just when the snow started and we began our trek home to Carrboro.
I love this house anyway, but the snow just adds to it’s joy!
Desolate roads… looks like I’m not going anywhere for a while. Time for tea and a good book!
Carrboro accumulation! Whoa!
Darakshan is my childhood friend from the good old days in TN… we spent many a time talking about something I hold close to my heart between playing with her sisters and random adventures after Islamic school. The topic? FOOD! Haha. Alhamdulillah, she is the focus of my guest post tonight on baking – I have always admired her skills in the kitchen and am eager to try out her recipe.
Pictured here is her final result, which I will be trying this weekend iA! Enjoy!
Darakshan’s Spelt Muffin
1 1/2 cups spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1/8 teaspoon Almond Extract or Vanilla Extract
¼ to ½ cup brown sugar
1 egg, lightly beaten
3-4 tablespoons unsalted melted butter
1/2 cup chopped toasted pecans/Walnuts/Roasted Almonds
Preheat the oven to 350 F. Line a 12-muffin tin with paper liners.
Stir the flour, baking soda, baking powder, and salt together in a medium bowl.
Mix the bananas, sugar, egg, butter, and brown sugar in another bowl. Stir the dry ingredients in gently, being careful not to over-mix.
Divide evenly among the muffin tins, then sprinkle with some of the chopped nuts. Bake for 20-22 minutes, or until a toothpick comes out clean (they’ll look pretty dark, but they’re not burnt!) Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
[Adapted recipe from CatesWorldKitchen!]
Despite setting off the smoke alarms, it’s been a delicious day. #organiceating
Anatomy of Dinner: rainbow chard, curried chicken, and daal!
Recipe for Rainbow Chard:
After separating stems of chard, cut stems into slices and cut leaves into thin strips.
Saute garlic, red pepper flakes, and a pinch of salt/pepper in olive oil in a large skillet. Add stems and stir until stems soften. Stir in chard leaves, cover pot, and cook until steamed to perfection. Squeeze lemon juice over the chards when done and enjoy!
Not sure when I became so in love with animals, but apparently I am a fan. Can’t wait to go to the Tiger Rescue Center in a few weeks iA!
Duke Lemur Center
Why’d the chicken cross the road?
Ring-tailed lemur :)
Maple View dairy cows!
Is this my best side? Larissa’s beautiful backyard and chicken(s)!
“I can throw an orange like a baseball, but I can’t eat a baseball like an orange. Let that be a life lesson for you.
― Jarod Kintz, A Zebra is the Piano of the Animal Kingdom
Outer Banks – Kitty Hawk, NC
2013 was beautiful to me, subhanAllah. A collection of photos from my iPhone and Nikon from a few of the places I traveled with magnificent friends and family <3.
Post Doctoral Fellowship Retreat
Battery Park – Charleston, SC
Avenue of Oaks, Charleston, SC
Jockey’s Ridge State Park, NC
Wilma Rudolph Memorial, Clarksville, TN
Sullivan’s Island Beach, South Carolina
Walnut Cove – Blue Ridge Parkway, Asheville, NC
French Broad – Arden, NC
Haw River Pumpkin Paddle – Saxapahaw, NC
6,643 feet. Clingmans Dome – Great Smoky Mountain National Park, TN
Hiking in Black Mountain, NC
Maya, love of our lives for 13 years alhamdulillah
Academy Accomplishments: Educational Technology R&D
That time I got picked on by comedian Azhar Usman while photographing the Mariam Clinic Gala, Raleigh, NC
Chicago, IL <3
Sikh Festivities – Bakersfield, CA
Reflection, South Carolina
Little Adeline turns one <3 Chapel Hill, NC
Little Helper :)
Elevation at Clingmans Dome
Great Smoky Mountain National Park, TN
Fall at UNC Chapel Hill
Ah, crisp, cool autumn – my favorite season is here! Along with sweater weather, brilliant leaves, and all things cinnamon and warm and delicious, Trader Joe’s is especially overflowing with pumpkins! Inspired by the season, I recently came across a genius idea for a pumpkiny-treat. Pumpkin Pie Smoothies! Literally tastes just like it sounds: a liquefied, chilled pumpkin pie. Yum. I’ve made it twice and approve of it enough to share a recipe I modified from an original, so I recommend it!
For the health conscious, I present you a low calorie power breakfast (or dessert)! Calcium from the yogurt… beta carotene + potassium + magnesium from the pumpkin… Without whipped cream, it’s <200 calories. Perfect for after workouts!
- 1 cup vanilla yogurt (Greek or Nonfat)
- 1 cup of canned pumpkin, chilled
- 1 teaspoon of cinnamon*
- 1/4 teaspoon of ground nutmeg*
- 1 tablespoon of brown sugar or honey
- 1 ripened banana
- 4 cubes of ice
- splash of orange juice
*may substitute cinnamon/nutmeg with Pumpkin Spice, which is essentially the same thing
Add all ingredients to the blender. Blend until you reach a desired consistency. Top with cinnamon or whipped cream. Creates 4 delicious smoothies.
Note: You can further modify this by adding (vanilla) protein powder. You can also substitute yogurt with milk or almond milk. In my opinion, the OJ adds a delicious touch, but you can try it without!
Happy Fall! <3