Monthly Archives: March 2012

The Maps of DC

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Very Good Things

This week I’m grateful for:

  • Andrés Felipe
  • Lavender + Fig body wash
  • Thin Mints
  • Small tokens of affection
  • Draw Something games
  • Gorgonzola stuffed tortellinis with sun dried tomato pesto & garlic bread
  • This GIF
  • Sleeping with the windows open
  • Designing our wedding invitations
  • Friday morning sunrises
  • Wild & wonderful West Virginia
  • Selecting our wedding cake: almond cake with almond vanilla butter cream frosting
  • Adding another Ruby’s to our list (Morgantown!)
  • “For the Colonel, I’ll do it.”
  • The view from my parents’ deck
  • Safe travels
  • Cloudy days
  • The help of my mom, my sisters & my friends
  • Shopping & lunch with Cara
  • Giant bowls full of fruit

Trains

I love when I get take the train (the real train, not the Metro) to work. Usually Andrés & I ride together, but when he doesn’t go in, or he has to leave early, I take the train by myself.

Around the city, the CSX cargo trains are on nearby tracks. I love seeing them because their Tropicana juice cars are always tagged & because of the enormous rumble they pulse through the ground. I would totally love to go work for CSX.

From the upper row of the train, I can see views like this:

& this:

As I walked from the train station to work, this is what the sunrise looked like this morning:

It was a good morning. The city didn’t smell like poop.

The Best Tuna Salad Ever

Alright. Listen up, boys & girls.

This is a Professional Mr. AFV special. This is his recipe for The Best Tuna Salad Ever.

Oh? What’s that? You have a really good one, too? Shut your stinky whole because I’ll bet my left boob that it doesn’t hold a candle to this one. PS: my left boob is the good one. ;)

Ingredients

  • 1 large red onion or 1 1/2 medium sized red onions, diced into tiny pieces
  • 2 celery stalks, chopped into small pieces
  • 4 small cans of tuna, drained*
  • 1 tsp. fresh ground black pepper
  • 3 tsp. garlic powder
  • 3 tsp. onion powder
  • 1/2 tsp. each of paprika, cumin & chili powder
  • 4 tablespoons of red vinegar
  • 4 tablespoons of EVOO**
  • juice of 1 lime
  • 3/4 cup of mayo, or however much you like
  • 1 tablespoon of mustard, whichever kind you like
  • 1/2 a bundle of cilantro, finely chopped + more for sprinkling on top

Directions

Mix all this together really well. Let it chill an hour before serving so the flavors can ~marinate~. Serve it over a pita, or on a sandwich or just shovel into your mouth like I know you will, you dirty little WAIT THIS IS A FAMILY BLOG.

You’re welcome.

* I hate tuna. A lot. But this tuna salad recipe makes me LOVE TUNA. How much? SO MUCH.

** EVOO. EE. VEE. OH. OH. EVOO. Andrés hates that Rachael Ray calls it that. So I say it as much as possible. EVOO. (It means extra virgin olive oil.)

Very Good Things

This week I’m grateful for:

Pink

These pink flowers are blooming brilliantly outside of St. Dominic’s in Southwest DC. They’re breathtaking. I’m not sure what kind they are – they don’t look like cherry blossoms to me.

These were taken with my iPhone 4S & edited in Snapspeed & Instagram. It still blows my mind that I can take & edit photos like this on my phone. I really want to learn more about iPhone photography so I signed up for a 3 hour iPhone photography class with a photography tour of DC (& post-class beers!) through Living Social.