It’s Been Too Long!!!

Hello! Hello!
I am ashamed that it has been so long since my last post. WORST! SORRY!!
I have been crazy busy with school and stuffs and haven’t had time to bake, much less post about baking.
What could I possibly be doing that would take time away from baking? A valid question.

Color Run!

As my last post mentioned, I was taking another yoga training. That is all done now, but certainly took more time from life than I originally anticipated. OOPS! But in the end, it was worth it as I’m now teaching yogas again! YAY! Once the training ended, it was right into midterms! And then apparently, after midterms, the semester gets even harder, and it’s all a lil Unicorn can do to keep his head above the sea of papers and projects that need to be completed by the end of the semester. Additionally, I decided to partake in 2 races, one at the end of April and one at the beginning of May, so training took up a fair bit of time as well (But was worth it as the races went quite well!)

Spartan Unicorns!

But that’s all over now and I’m finally able to take some time to bake and blog about it. There is just one small complication… I currently don’t have a kitchen to bake in. Renovations started the week of finals and continue on. There was once talk of having things done the first week of June…. Something tells me we’re nowhere near that point, but hey! What do I know? So needless to say, the below recipe required very little baking and is actually not a baked good at all. But so it must go until an oven and stove top reappear in my life. Thank you to my mom for sending me a hot plate! This recipe wouldn’t have been possible without that as I need it to boil water on.

Before getting to the recipe, however, I would like to mention this video/song: Leona Lewis “Fire Under My Feet”

I discovered it this afternoon while reading some papers for work. LOVE IT!!!
I had been pondering what video I wanted to place in this post, but after hearing this song there was no question about it. I’m really hoping Leona makes a comeback with this one. Some other contenders for the video spot were:
RuPaul’s “Geronimo“- mostly I just wish I could move my ass like that.
Gin Wigmore’s “Black Sheep“- I heard this in NYC and loved it.
Miley and Ariana’s “Don’t Dream It’s Over“- I was surprised to learn it was the two of them singing. Quite lovely!

There are other songs I could throw on this list, most of which helped get me through the crazy that was this past semester (not bad crazy, but definitely crazy), but in the interest of not posting my entire playlist, I’ll cap it here. So onto the “baking ” part of the post.

I made this tabbouleh for a Memorial day party. Course I would have preferred to bake something, but again, no oven, no baking. So I went with the tabbouleh, mostly because I had just had a delicious tabbouleh at my friend’s restaurant and wanted to see if I could re-create it. I did not do the best job, but it turned out pretty good in the end. I think I need to work on my bulghur wheat cooking abilities. Next time I will use less water when soaking the bulghur wheat to allow it to be less like a mush and more like individual grains. On a side note, other than the bulghur and lemon, the ingredients came from the local farmers market which gives me some odd degree of satisfaction (and also makes it cost alot more).

Tabbouleh
gently based on the recipe my friend gave me and this

Ingredients:
1 cup Bulghur Wheat
1 1/2 cups boiling water
zest of 1 lemon1/4 cup Fresh Lemon Juice
1/4 cup Olive Oil
1 bunch (~1 cup) Scallions (minced)
1 bunch (~1 cup) mint leaves
2 bunch (~2 cup) parsley
1 cucumber
3 medium tomatoes
Salt and Pepper

1. Combine water, lemon juice, olive oil and ~1 teaspoon of salt together. Then add in blughur wheat, stir, cover, and allow to sit for an hour (again, I think I would use 1 1/4 cups water next time).

2. While the wheat cooks, chop up all ingredients and place in a large bowl. Once the wheat is done, add to the chopped ingredients and combine! Add salt and pepper to taste.

3. Allow to chill for at least 2 hours in the fridge to allow the wheat to cool off. Can let it sit longer if you want. I think the flavor significantly improves after it sits for a bit. I left mine overnight and was very happy I did so.

4. Enjoy with pita bread! Or just eat it out of the bowl like I did in the end.