I saved my homework for the plane.

In my rush to get ready for London, I chose to forget that I had homework. I instead spent my preparation time… socializing and packing, but mostly just not homework. I waved goodbye to my parents as they watched me go through security (the full body scan, because I was the lucky winner, selected for the extreme check?) and walked briskly to my terminal.

My plane ride consisted of writing two mini research papers and a five page single spaced autobiography. I struggled with the research papers, because I mostly had no research to work off of, besides Wikipedia, which might not actually be a credible source, and a few other minor sites, but that and my knowledge from HUM 202 got me through the papers. The autobiography should have been simple enough, but indulging in myself has never been so hard, but I finished and was ready to conquer London, with or without sleep.

I was giddy when we got out of the van at the London Center, but tried to control myself. The Center is old, yet so beautiful and the rickety stairs already seem like home. The classroom?.. It’s getting there. We have gone on multiple walks, and I am slowly becoming familiar with the city, as I hopefully overcome jetlag. I’ve been speaking in my best British accent (poor); I changed my current city on facebook to London, and I shop at the local Boots and Tesco, so I am an official (wanna be) Londoner.

ps I'll post pictures next time, for my mother, but it was about time I rid the cat that pops up each time I visit my blog.

I found this on a greeting card..

AND…... I'm convinced it's true.

The mandatory BYU meal card for all freshmen living on campus is bad.

Mostly because…..

ONE: It’s incredibly expensive.

TWO: It gave me no proper perception of the value of the dollar. In my mind I had an endless supply of money, and in a way I did… I struggled to use all the money left over on my card and no longer viewed it as money, but like a point system. I was always around 80-100 “points”.

THREE: The card, in fact, became my credit card. It was instinctive to pull out my student ID card when at the Movie Theater, mall or any other place. If they didn’t take dining plus, they didn’t get my service.

FOUR: I discovered how to use a vending machine=very dangerous.

FIVE: It has made for addictive habits. Upon arriving at BYU I was overwhelmed by the food selection. As I slowly discovered the new world of food on campus, my diet changed, in an I-need-my-daily-Twix-bar-before-noon-kind-of-way. I loved Twix bars. One time Stover Hall was all out of Twix bars, as was Taylor Hall, I finally found my candy of choice at David John. Later, Kelsie bought me an endless supply of Twix bars; she must have felt bad for my pathetic addiction... she’s so nice. Unfortunately, Twix bars weren’t the only things I came to love. The Skyroom was frequented by me/Andrew/Clayton. And the boy at the creamery ran out of things to say to me as I waited for numerous hard-shakes. Subways lines didn’t seem to bug me as long as I could get a six-inch turkey on wheat bread. And Smart Waters were scattered all over my room (Can I even claim being addicted to water? Maybe just consuming the bottles?)

SIX: Freshmen fifteen… or twenty… or twenty five……… ??? I understand. The meal cards made it all too easy; I don't know how it didn't happen.

SEVEN: It served as another excuse to not do my homework. When I wanted a break from homework Kelsie and I visited the creamery for a raspberry chocolate shake.

***The meal card became a crutch for me to depend. And now I’m in summer semester, and I’m missing this crutch in my life and am living a slightly less fattening life. Except for yesterday, when I needed a hard-shake.

I've got it bad.

I have a semi back rub phobia, self diagnosed. And truly it's not really even a disease, because I just goggled it, and nothing of the sort was present… Instead, relationship advice and "social phobia" came up, and I don't quite see how those are related to my fear of sorts. But Skyler informed me that you get friends by giving people back rubs, so maybe there really is more of a connection than I thought. And maybe I have social phobia and maybe I'm weird. And maybe I'll eventually crack. But probably not. It's too hard for me.

Have you seen this?

I was beyond flattered to be asked to model for Utah Bride and Groom Magazine, it was such a fun experience, but now I feel like I have to clarify a few things, namely that…. that truly is me… (although I look far too exotic). I didn't cut my hair for this shoot and no, I'm not married/engaged, but for the day I played grown-up and wore a fancy fancy dress, and was pampered. As soon as the magazine came out in January my mom immediately brought home at least four magazines. Ashlee Raubach, a talented photographer based out of Southern California, took the pictures and Alta Moda provided the dress. Ashlee was so much fun to work with and is currently having a giveaway from Shabby Apple this month. Check it out!

I was given my own bouquet and pearls and wedding "veil".

I had my own cake and for the day I was named Quinn or Devin… I can't decide.

I walked by a boy who I had never met before, but he was my groom.

They did my hair and makeup and dressed me up fancy.

And for the day I was a bride.

Yesterday I biked and….

Yesterday I got cold sitting in my lonesome kitchen, so I ventured outside for the company of warmth. I laid in my hammock for an extended period of time and rested my head on the ever-so-black pillow, soaking up the sun and tidbits of Hamlet. Sammy came to visit me because Kodiak wasn't around to push his covetous nose between Sammy and me. I ate dinner on the porch with my dad and talked of grown-up things, like the prominent sound of Justin Bieber echoing across the river and literary works. I went on a golf cart ride.

And just after dark I snuggled against the brick to collect any remaining heat from the day and play Surfacer, the infamous game. I'm an addict, somewhat, and I don't even know why… I beat this free version every time, yet I continue to play and weirder yet, find satisfaction in doing so. I crawled into my parents' bed around midnight and jokingly told them I was going to sleep there with them. But I was kind of serious, because I hadn't put clean sheets on my bed yet and my thought-of-mattress was less than inviting. I left at 1:00 AM and settled for Skyler's spare bed, which is always prepared for me. Today I plan on keeping a similar schedule with a little more Hamlet.

Martha Stewart has taught me so much.

1. 1. 

      Seriously, I worship marthastewart.com. Her website is close to flawless. This summer when I am feeling crafty (mostly just hungry) I quickly jump on her website and find numerous ideas/recipes to satisfy my needs. And I'm aware that I am painting myself matronly, but I truly just love cooking and have had more time this summer. So far I've made pasta with goat cheese and roasted asparagus, baked pasta with tomatoes and parmesan, but I added some chicken for protein, and gruyere cheese, basil, and olives for more flavor. But one of our family favorite's was pear dumplings. It was a two day process, and I didn't exactly follow the recipe, (I used Martinelli's instead of white wine… I don't think it really "cooks" out) but the pears were well worth the work and so yummy to eat. I just keep adding to my recipe book.
      
      

      Poached Pears: Ingredients

      • • 2 bottles dry white wine
        • 1/4 cup freshly squeezed lemon juice, plus the peel of 2 lemons
        • 2 cups granulated sugar
        • 2 cinnamon sticks
        • 1 vanilla bean, halved and seeded
        • 5 large or 8 small pears, peeled

      • For The Crust

        • Pate Brisee, rolled to 1/8 inch, chilled

      • For Finishing

        • 1/2 cup granulated sugar
        • 4 teaspoons ground cinnamon
        • 4 tablespoons cold unsalted butter, cut into small pieces
        • 1 egg, beaten with 2 teaspoons water for glaze
        • Fine sanding sugar, optional

      Directions

      1. Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat, and cook for 20 to 30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly. Remove the pears to a bowl, bring the poaching liquid to rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.

      2. Assemble the dumplings: Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife or pastry wheel, cut dough into triangles (using the pear as a guide for the size). Cut as many leaf shapes as possible from the pastry scraps, and use the back of a paring knife to make the vein markings. Keep the pastry chilled on parchment-lined baking sheets until ready to use.

      3. Preheat oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove pears from poaching syrup and pat dry. Reduce syrup to about a cup for serving. Using a Parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top; take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges of dough with egg wash. Bring the edges of the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with egg wash and, if desired, sprinkle with sanding sugar. Place the dumplings on a parchment-lined baking sheet and chill until ready to bake.

      4. Cover stems with a small piece of parchment-lined foil. Bake in upper third of oven for 30 to 35 minutes. Transfer to wire rack and cool slightly, about 15 to 20 minutes. Spoon a couple of tablespoons of reduced syrup around the base of each pear. Serve warm.

         1. 

            
            
            
            *Skyler designed the aluminum tops for the pear-steams

            

            Two day process…. so worth it.