Chorizo, Corn, and Burst Heirloom Tomato Frittata

Recipes | August 22, 2017 | By

Hey strangers! Are you EVEN surprised that I disappeared again? I’m not. Womp. The last time I posted was right before heading off on tour to New Zealand. That was three months ago. Omg. MONTHS.

I’ve been MIA a lot recently, but between the tour + vacationing in Australia + performing in Oregon + (some more) vacationing in the mountains + (even more) performing at home in NY + finally getting into spinning, I’ve been busy this summer. Especially that last part. Time flies when you’re trying to look cute holding in cardio burps.

Speaking of things flying by, in a matter of weeks I’ll be back at Juilliard for my LAST YEAR OF SCHOOL EVER, LOLWUT. How did this happen? I started college almost EIGHT years ago. Had I taken slightly different classes, I could have pretty much been a doctor by now… *nose laugh* #freelancemusicianlife #givemeajobplease

I kid, but I really am feeling super motivated going into this year. Not only do we have an amazing concert season coming up, but I’m also really excited to begin my foray into the real world. I know that scares a lot of young people in my position, and don’t misunderstand, I LOVE being in school and the little immersive, protective bubble it provides. But I just turned 25, and I’m feeling very ready to do things. So… Let’s go.

Is this getting too existential? Should we talk about brunch instead? Lol. OK. *wins award for smoothest segue*

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Pear and Honeyed Goat Cheese Galette (Grain Free)

Dessert, Food, Gluten Free, Recipes | November 21, 2016 | By

I might be the worst food blogger ever.

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OK, that’s dramatic. It has been three months since my last post though, which might be a new personal record of negligence (*sobs quietly into pillow*), but I’M BACK! It feels so good to be posting a recipe again after taking some time off to get settled into my new program. This first semester at Juilliard Historical Performance, aside from being completely surreal , has FLOWN by. Between performances, lessons, gigs, being a hashtagpracticehermit, academic courses, and life in general, I’ve been a busy bee. In the last few weeks alone, my HP friends and I have performed on the radio, played for a live-streamed master class, finished a series of concerts in Boston and NYC, and are now gearing up for our tour to Holland (!) in a few weeks. I can’t believe that, at least for now, this is the new normal. 

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Mini Apple Crisps (Vegan/GF)

sum•mer (n): the existential struggle between wanting to be in shape and wanting to shove ALL THE FOOD INTO YOUR FACE

You know the feeling. Summertime finally hits, and you’re ready to hit the beach and show off that bod you’ve been working on. But two weeks in, you’ve had a few too many margs and entirely too many s’mores and then you realize you haven’t even hit the vacation part of your summer vacation yet and you’re like “HOW DID THIS HAPPEN” and then you end up eating more s’mores and it’s all just kind of a mess. 

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I know this feeling well. A week ago, I got back from spending over two weeks in San Francisco (um, hi, TONS of amazing food) at the American Bach Soloists Academy. It was a wonderful experience, but I definitely ate WAY too much. As in, I literally ate ice cream every day. And I mean literally, literally.

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Middle Eastern Tahini Deviled Eggs

Raise your hand if you are READY FOR SUMMER VACATION. *lots of girls-with-raised-hands emojis*

In the eight (ack!) weeks since we last spoke over crepes, a lot has happened. I played a master’s recital, made my first ever wedding cake for my best friend’s wedding, performed some more, graduated with a master’s degree (with a former New York Yankee)… Oh. And another thing:

I GOT INTO JUILLIARD!!!! 

This is probably not real life. Actually, I’m positive it’s not. I’m definitely just having the deepest and most wonderful nap dream ever. Is somebody gonna wake me up before I pee? No? SO IT IS REAL?! 😀

In all seriousness though, I’m ecstatic to be continuing my education in their historical performance program. Who wouldn’t be?! I get to play baroque violin all day every day, play with an amazing group, and learn from some of early music’s most revered artists. This has been a dream of mine ever since I began playing baroque violin, and it’s actually coming true.

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….I am also a leeeetle bit wiped out though. #realtalk. This was a warm (not quite hot) mess of a busy year that turned out to be SO BEYOND worth the struggle. Preparing an audition on baroque violin while still juggling grad student life on modern violin nearly made me crazy, and I questioned my sanity every 7 minutes, basically. One thing I learned in the process, though, is that when things get stressful, you just need to power through one day, one task, and one minute at a time. Bite-sized goals on small plates… Do you see where I’m going yet?

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Pumpkin Pie Breakfast Cookies with Maple Icing (Vegan)

I’m REAALLLYY excited this week, people. Why? Because one of my FAVORITE people is moving back to New York City!! I’ve known my friend Neil for almost a decade (what), so he is an incredibly important person in my life. 

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Neil is the friend who gives me the BEST advice that I usually choose not to take – but it’s cool, because I know he doesn’t take mine either.

Neil is also the friend who traveled 2 hours to Philly in freezing rain one time to hear me play a recital. He later got stranded with my parents in Trenton. Never complained. Seriously, not even in TRENTON. 

Neil participates in my ridiculousness, calls me on my crap, and attempts to help me understand men (key word being “attempts”). Honestly, this kid is awesomesauce. AND NOW HE’S GONNA LIVE HERE.

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And so, in honor of Neil moving here, I made cookies. You see, I LIKE cookies, but Neil LOOOVES cookies. Neil loves cookies more than anyone I know. He actually said to me today that once he moves here, he’d like to start guest-writing on my blog. His column, as he put it, would be called “Uncle Neil’s Cookie Corner.” LOL. I think it’s hilarious and fantastic and I’m actively considering it. Please weigh in. 

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