worst week ever invented.

who thought of finals week anyway?
the should be drug through the streets, whipped, and then flogged.
what's that? i sound barbaric?
oh really?
i am so ready for this week to be over though.
you know that feeling you get, when you are ready for something to be over, and you are ready to move on? yeah, it's like senioritis. but instead of just being done with high school, i get to go on a fantastic trip. but that trip can only happen after i make it through this week. so it bugs me that it is taking so long.
as you can tell, i have a lot to work on when it comes to patience. (or maybe it's just the fact that this is the adventure of a lifetime... and i might just be a little bit excited to go. just maybe.)
21 days.
did you hear that? 21 DAYS! :D
and now i'm starting to stress out.
i like stressing out.
i function best when there is a little tension in my life... if there wasn't, i would probably sit on my butt all the time and... i'm gonna stop there. (cuz it is sounding way too representative of the past few weeks of my life.)
this is where i am going to be.
oh be jealous.

soon. real soon. i am actually going to be able to take a picture all for myself.

(and i might just decide to share with you all!)

my next question: what should i buy? where should i go??? i don't want to miss anything - so i need help! 

that should have contained a disclaimer... my "question" usually turns to many questions... 

and i have to buy a new camera.

since the old one has run away. i really have no idea where it would even be. not even remotely.

yeahhhhh. at this point i do not like spending money. especially when it should be spent after my trip starts... not before! poo.

so i have some zucchini in my fridge right now. and i need to do something with it.

now, if you knew anything about my life at home, you would understand that the "zucchini" i am referring to in my fridge is a shame to its name. my first semester up at school, my mom sent me a zucchini that was probably the size of my thigh. no, i am dead serious. my roommate, a girl from california that i'm pretty sure had never seen produce anywhere other than a supermarket, couldn't believe it.  

i swear these things are on steroids.
we have to get very creative with out zucchini at home, so luckily, i have several go-to recipes for zucchini bread that i can go to in a pinch. but i found this recipe the other day, and it looked fairly interesting. i might just have to try this one. 


stuffed zucchini (from kayotic kitchen)

ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
optional: bacon


directions:
preheat your oven to 400 (200C).
give the zucchini a good scrub.
slice them in half length-ways. you can trim the ends if you like. 
spoon out the guts. just take it out (leave about 1/2 an inch in) until you end up with boat like shells.
now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. i’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. having everything gush out of your zucchini is not a pretty sight, trust me!
sautee the onions in one tbsp oil or butter. it’s ok for them to brown a little this time ’round.
when the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. no longer or the curry powder will turn bitter. when they’re done, transfer them to a big bowl.
now this is completely optional. if you want to stick with a vegetable dish, fine, just leave the bacon out. (the bacon will give it a little more crunch and saltiness, so you can cook a few slices and let them drain on a paper towel.)
now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.
lightly butter a baking dish and put the zucchini boats in. they’re best served straight out of the oven. 
grab a spoon and fill the shells with the mix. sprinkle some aged cheese on top.
put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done!


if you grew up and used an easy-bake oven like me... you might find this interesting. and kind of sad. 

only one more day til freedom!

stay sane til then! (for me.)

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i am grateful that my computer decided to act up

today

and not while i am in jerusalem.

(not much to be grateful for... but at least it's somethin!)