Saturday, August 13, 2016

15 Hours On The Road - A Photo Series

This past week my roommate and I took a road trip down to music city (highly recommend).
A 13.5 hour drive + 2 gas stops + a few bathroom and food (mostly coffee) breaks = 15 hours on the road. 

Below is a photo series of those 15 hours: 6am EST to 8pm CDT. 
You'll notice some of the photos aren't completely in focus, lighting is a bit off, etc., but I think it embraces the real/candid/unedited nature of our time on the road: the tired, the hyper, the "over it", and everything in-between.

6:19am EST


7:10am EST


8:20am EST


9:46am EST


10:18am EST


11:12am EST


12:39pm EST


1:02pm EST


2:36pm EST


3:05pm EST


4:27pm EST


5:40pm EST


6:22pm EST


7:16pm EST


7:28pm CDT


8:12pm CDT


With love,

Esra

Friday, August 5, 2016

Easy Cheesy Kale Chips


Don’t knock it till you’ve tried it, folks.

This recipe is super simple and one of my go-to’s when I’m craving a salty snack. 

What you’ll need:
○ Kale 
 Olive oil
 Salt
 Nutritional yeast

The reason I haven’t included measurements is because it’s completely customizable (in a way you can’t really mess up, so those of you who panic without exact measurements, I promise it’ll be fine).
  1. Preheat your oven to 350°F
  2. Wash, de-stem, and cut/rip your kale into small pieces
  3. Line a baking sheet with parchment paper
  4. Spread kale on parchment paper 
    • Tip: make sure it’s not piled on top of each other too much or it won’t get as crispy (for example, the batch I photographed could have been spread out more, but I wanted to use up all the kale I had left)
  5. Lightly drizzle kale with olive oil  
  6. Salt and nutritional yeast to taste (this is what will give it the cheesy flavor — personally I opt for a bit less salt and a whole lot of nutritional yeast)
  7. Bake for 10-15 minutes or until crispy

If you’re still not convinced to give it a go, just know that my teenage brother who won’t eat anything I deem healthy LOVES these kale chips.

Happy snacking!

With love,

Esra