I wear many hats.

None of which are fabulous as the hats worn during the Royal Wedding.

My hats are of the more mundane kind. My hats tend to describe what I do and not necessarily who am I. I’m a writer, a vegan, a friend, a wife (blech, even after 2 years I mildly hate that term!), a weirdo (see previous parentheses), a cook, a yogi, a pug mama, a California girl at heart, a Red Sox fan, a coffee lover, a book reader, a blog stalker, and an onion hater, just to name a few.

All of my hats can easily get tangled up, stacked one upon another. And it can be confusing, especially when you have to switch hats in the middle of the day and the new hat SO does not go with your outfit. Continue reading »


Growing up my house had a front stoop. At least that’s what we called the structure otherwise known as a small porch with stairs. Stoops are primarily used for function – getting in and out of your house. But some argue that stoops served as an important social gathering spot, and if you’re into The Wire, which I am in a huge way, a stoop might mean the difference between a life on the corner and a life that gets you off the corner. One of my favorites, Bunny Colvin, had this to say about stoops in Season 4 of The Wire:

Colvin: Seems to me there are two kinds of kids walking in this building: stoop kids, corner kids.

Parenti: Excuse me?

Colvin: Well, stoop kids. They’re the ones that stay on the front steps when their parents tell them. The others go down to the corners.

My stoop growing up was definitely more of a suburban, take-first-day-of-school-pictures kind of stoop. Nowadays I don’t have stoop, just a concrete slab you can sit on from approximately May 1-May 15 before the Washington, D.C. humidity eats your soul…or your hair.

I swear this has a point other than my frizzy hair preparing for the coming apocalypse. Continue reading »


thai carrot soup bouquet

I do not typically blend in.

  1. I have a huge head as a result of my huge hair. So much hair. Every hair stylist says, “You have SO much hair.” Oh, really? Thanks for that little tidbit.
  2. Back in the day, my dad drove a purple minivan and picked me up from dance class. If you aren’t from a typical suburb, you might not know how out of the ordinary this is. But trust me. It is.
  3. In elementary school, my teachers said I was great student, “but I talked too much,” and “didn’t raise my hand.”
  4. I tend to dislike rules. See #3.
  5. I have tattoos in places that can’t be covered unless I wear a snowsuit or one of those pajamas suit thingies with feet. Footies?
  6. I hate footies.
  7. I hate napping. So much so that I refused to do it in pre-school and kindergarten.
  8. Kindergarten was a place where we called our teachers by their first names.
  9. When it comes to titles or name etiquette, I usually mess up (or don’t care). See #8.
  10. I believe women have first names. Forget Mr. and Mrs. Soon-to-be-J.D. It’s Mr. Soon-to-be-J.D. and Ms. Quick Cook Rice to you. See #8.
  11. I may or may not talk to my Louis Pug like he’s a person.
  12. Louis Pug is a dog. In case that wasn’t clear.
  13. If you go out to dinner with me, I will inevitably have to ask about vegan dishes, and when the waiter gets that glazed expression, I will have go down the “no egg, no dairy, no chicken/beef stock, no butter” questionnaire.

I do typically make blended soups.

Next week that’ll change, but for now there’s this (partially inspired by this):

Blend In Thai Carrot Soup

(vegan, serves 4)


  • 1 T coconut oil (can sub olive oil if you’d like)
  • 1 medium onion, minced (about 1/3 of a cup)
  • 2 cloves of garlic, minced
  • 1 stalk of lemongrass, chopped (chop off the top part and just use the bottom)
  • 1 3-inch piece of ginger, peeled and minced
  • 1 bunch of carrots, peeled and coarsely chopped (try to get a bunch with the green stem still attached, or use 6-7 carrots)
  • 1/4 t nutmeg
  • 1/2 t cardamom
  • 1 T cumin
  • 4 cups veggie stock
  • Juice of 1 orange
  • Juice of 1 lime
  • 1/2 cup coconut milk (either low fat or regular)
  • 3 T almond butter

1. Heat oil on medium-high heat in a large saucepan. Add onion and cook until transculent.

2.  Add garlic, ginger, lemongrass, cumin, nutmeg, and cardamom. Stir for 1 minute.

3. Add carrots and veggie stock. Bring to a boil and then lower heat to a simmer for 25 minutes.

4. Turn off heat and add orange juice, lime juice, coconut milk, and almond butter. Stir to combine.

5. Transfer soup to a blender and blend until combined (or use an immersion blender).  If using a blender, transfer back to pot or serve right from blender.

Thai Carrot Soup

Feel free to eat and slurp whilst wearing your footie PJs.

I won’t be. But I’m cool with it.

© 2011 quick cook rice Disclaimer Blog header created by Lark Creatif Suffusion theme by Sayontan Sinha