Blog Post Title Three

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

Blog Post Title Four

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

International Cooking: Laskiaispulla

Photo Credit: All photos provided by Gianna Beltramo

By Gianna Beltramo

Laskiaispulla. Also known as semla and fastelavnsboller, among other things, this traditional pastry is eaten in a variety of Northern European countries. There are small differences between each version, but I have decided to focus on the Finnish form, laskiaispulla. They are traditionally prepared during the Lent and Easter season, hence the more generic category they fall under: Shrovetide buns. However, the food actually predates Christianity; Laskiainen is an ancient Finnish holiday in celebration of the beginning of spring which has incorporated elements of Christian tradition. Laskiaispulla themselves are cardamom-seasoned pastries which are often served cut in half with a filling of whipped cream or strawberry or raspberry jam, though I believe that they are just as good plain.

I baked these! It was certainly an experience.

I haven’t baked anything in a while, so it was fun to get back into it, if only for a day. I discovered that cardamom is woefully expensive and that vanilla sugar is not exactly a common ingredient. (I ended up having to substitute it for a mix of vanilla extract and sugar, but it turned out fine.)

The following are a few of the thoughts that were running through my mind over the course of the morning:

“Is this wrong? This is wrong”

“Should I be using a whisk right now?”

“Oh wait...that says teaspoons, not tablespoons”

“I was probably supposed to melt the butter first, wasn’t I?”

“THE YEAST”

For the record, I absolutely loathe yeast. I’ve only baked with it a handful of times, and there’s a reason for that. It’s so...clumpy. I do not like it. Yet I swallowed down my ill sentiments and got on with it. Until I realized that instead of “2 heaping teaspoons of vanilla sugar,” I’d added two tablespoons. Already off to a great start! So, like any sane person, I took the first solution that came to mind, which happened to be eating the excess (which was a lot). It was disgusting. And of course, immediately after I’d decided I had a sufficient amount of sugar left, I realized that I could have just used less normal sugar instead of subjecting myself to multiple spoonfuls of pure sugary torment.

In retrospect, I probably should have paid more attention to the recipe, because I also forgot the butter, which led to me ultimately getting covered up to my forearms in butter-dough slime, a substance that is neither pleasant to the touch nor easy to wash off.

Another interesting dilemma I encountered: the recipe does not mention how big each chunk of dough should be when you separate it into individual buns. The Internet had no answers, so as someone who had never eaten a laskiaispulla in my life, I was left attempting to gauge the size based on the ratio of whipped cream to bread in the pictures. This also was relatively unsuccessful, so I ended up making some 2-inch ones and some 3- to 4-inch ones, just in case.

I baked them at 400℉ for 15 minutes, and somehow all of them were perfect despite some being 4 times as big as others. Except for the bottoms, which were solid black but still tasted good. Baking is crazy like that. 

I had one straight out of the oven to make sure it was cooked properly, and it tasted amazing. I’d never had cardamom before, and I am obsessed. It was crispy and golden on the outside and so nice and warm and excellent-smelling on the inside. And the bit of crunch from the almonds was great; it really accented the softness of the whole thing.

Cardamom is officially my new favorite spice. 

Later that evening, I whipped up a batch of homemade whipped cream (which basically means that I just dumped a bunch of stuff I thought was in whipped cream in a bowl and mixed it) and it actually turned out really good. The coolness was a delightful addition to the warm spices, though it was a bit hard to keep that much cream inside the two halves of the bun without making a mess.

All in all, it was a fun little project. Amazing flavor, good smells, aesthetic Pinterest-esque photos, the whole nine yards. I do have some questions about the appearance of the finished project, however. Judging from the photos of laskiaispulla I was able to find on the Internet, mine turned out a bit...crispy. They also broke apart a bit while baking, which I don’t think they were meant to do, but that was a direct result of me not knowing how big to make them. I tried to cut the decorative almonds into slivers, but my almonds were strangely crumbly and altogether uncooperative so I had to make do with chunks. Other than those two things, I believe it turned out perfectly.

The recipe was super easy to follow and the end result was amazing. 11/10 would recommend.

Jokes aside, here is the recipe I used if you want to give it a try. If you’re considering it, definitely give it a go sometime!

International Cooking: Sütlaç

By Gianna Beltramo

Fırın sütlaç: the Turkish form of a dish that exists worldwide with a vast number of cultural variations. In sütlaç, a pudding mixture is prepared and then baked under an oven to give the surface a golden color and enhance the flavor. It is typically served cold. Sütlaç is very common in Turkey; it is eaten at various times of the day and enjoyed by many.

I’ve never had any sort of rice pudding before, much less made it. In truth, I haven’t boiled many food items in my lifetime. Looking back, it was one of the most dreadfully stressful—and mildly exhilarating—cooking experiences I’ve ever had.

Our story begins on a Saturday morning. I gathered my supplies, internally questioning whether I’d need such a big pot for the small amount of liquid I’d poured into it. I would come to eat those words—or thoughts, rather—when, just a few short minutes later, I began to chant a never-ending mantra of “don’t boil over, don’t boil over, don’t boil over.” Boiling food is incredibly nerve-wracking. I don’t know how people can do it every day. It was a half an inch of water, and within five minutes it had foamed up enough that some of it was overflowing. So temperamental, rice. 

Photo Credit: All photos provided by Gianna Beltramo

Having read over the instructions beforehand, I’d known that once I began, things would move fast. However, the very first step threw me massively off my game: the rice took approximately one-half of a second to boil and I spent the following five minutes with a watchful eye on the pot, having to continuously turn the burner down so it wouldn’t boil over. In doing all that, I completely forgot to measure out the ingredients for the next step beforehand. And after that, it all kind of snowballed. Somehow, I still had time to eat a large quantity of Wheat Thins. I dipped them in the milk-sugar-rice-vanilla-water mixture, because food hygiene is overrated anyway, and found the results to be quite pleasant. The taste of the liquid was quite familiar, invoking a certain sort of nostalgia, but it also just tasted...exactly like what was in it. Which is not a bad thing, to be honest.

If I had to describe it, it’s one of those things that taste absolutely delicious in the moment, but afterwards, when you think back on it, you just wonder “Ew, why did I like that? That’s nasty” but you go back for seconds anyway.

Don’t let this deter you! They were good. I would especially recommend a pairing of Original Flavor Wheat Thins.

As hard to believe as this may be, I’d actually had the situation under relative control. I’d only made several minor messes of the stove thus far, but then it came time to pour the liquid into little cups. 

The thing is, I didn’t have little cups. Well, I did, but I only had three and I didn’t want to waste so much food, considering how much pudding liquid I’d made. (Which most definitely was not because I didn’t boil it down anywhere remotely near “enough.”)

It’s kind of ridiculous how many individual problems occurred as the direct result of that mistake. Always boil things down properly, kids.

I ended up having to try to form little pie tin-adjacent things using a sheet of aluminum foil. I kept accidentally poking holes in them as I tried to shape the things, they didn’t really do much to hold the batter in, and they certainly did not fit the perfect Pinterest aesthetic I’d been going for, so I regretted that idea. You know what I should have done instead? Cupcake liners.

There was a two-minute-long interval between me filling the containers and them actually going into the oven; this was because I, in my adrenaline rush, had completely forgotten the egg yolk-and-milk topping. During this time, I performed an action I shall call “frantic egg separation” which was altogether unpleasant.

When I checked in on them about halfway through the cooking process, I was met with the unwelcome surprise of a complete mess. A few factors came together to create the horror show inside the oven. First of all, in my effort not to waste anything, I think I overfilled the cups. And second, the unusual liquid-to-rice ratio probably didn’t do much to stop them from continuing to boil, boiling over, and creating a very non-traditional pancake on the cookie sheet I’d been advised to place under the individual cups.

This substance is also very difficult to clean. Be warned.

Somehow, after all that, the tops were not even remotely browned (as the recipe had prescribed). In fact, I could go so far as to say that they were kind of nasty looking. But they tasted good! My mother made several unsuccessful attempts to pry the pudding cup from my hands, but it was too good. Very sweet, and I loved the texture of the rice. It’s a nostalgic sort of flavor that made me think that perhaps I have had rice pudding at one point or another.

Of course, the lack of boiling down once again took its toll. There wasn’t very much rice in each cup; I’d say that it was somewhere between ⅔ to ¾ pure liquid (well, not liquid really, but substance-that-is-not-rice). It was still delicious, but I get the feeling that rice pudding is meant to have rice in it. Plus, all the rice sank to the bottom, which made for a very strange and jarring contrast in textures.

Because I couldn’t just accept failure, I did the whole thing again the next day!

(With ½ proportions, because I only had three viable containers to use.)

Considerably fewer Wheat Thins were consumed this time around.

It turned out so much better. Since I already had the gist of what was going on, the whole business felt a lot more under control. I cooked them for 22-odd minutes before popping them under the broiler for a couple more to brown, to generally good results. One of them did get a bit burnt, but it was no big deal, considering they were all much more appetizing than their predecessors. As could be predicted, they were pretty much the same in flavor, but there was a major difference when it came to texture. I didn’t really prefer one over another; they were just unique in their own special ways.

This recipe is honestly fairly healthy, as desserts go. (If you can look past the cup of sugar.) It’s quite satisfying, and the coldness is nice. However, I would not recommend it if you’re not a fan of sweet things, because as I just said, there is a cup of sugar in it and there’s not any salt or any other ingredient that will really counteract the sweetness.

I’m not sure whether I would give the experience a very low or a very high rating, for the exact same reason. It was chaotic, frantic, and the kitchen was filled with the sound of my pleas for the liquid not to boil over. I hated every second, and at the same time, I loved it. But honestly, at the end of the day, why would anyone ever cook anything if not for the adrenaline rush?
The recipe: 7/10. The final product: 8/10. Would I do it again? Maybe, someday in the distant future, when I’ve long since forgotten how terrifying cooking rice is.

A Beginner’s Guide to Quarantine Plants

Graphic By Alekhya Maram

By Savonnah Wong

Plants are an amazing way to decorate your space even if it's just a small desk plant. Along with looking nice, plants can also be fantastic quarantine pets or buddies! However, if you are a beginner in the plant parent world, buying a houseplant can seem daunting at first. There are so many varieties of plants out there, and if you are just getting started on your plant collection, you might be wondering how to determine which plant best suits your home, and more importantly how to take care of it. If you want a low-maintenance houseplant that will spruce up your home with a little greenery but want to stay with plants that are fairly easy to care for and are more forgiving, here’s a list of eight different plants to choose from!

Pothos

This trailing plant is one of the easiest plants to care for because of how forgiving it can be. If you are a beginner to plants, this is the plant for you! Pothos (a.k.a the Devil’s Ivy) can withstand over and underwatering and can thrive just about anywhere, except in direct sunlight. There are many types of pothos plants, from the Golden Pothos and Marble Queen Pothos to the Neon Pothos and Jade Pothos. These easy-to-maintain plants can be found in almost every nursery and plant store. For the best results, keep this plant in medium to low indirect light, and water when 1-2 inches of the top layer of the soil dries out.

Precaution: Keep out of reach of small children and house pets, like cats or dogs, because any part of this plant is poisonous if ingested.

Photo Credit: luca85/Shutterstock: Air Plant

Air Plants

Air plants, or Tillandsia, are plants that require very little attention and are an amazing addition to your workspace or home as decor! These plants are super easy to care for since most of the nutrients they need come from the air, and they grow without the use of soil. Air plants thrive in bright indirect sunlight and good air circulation. Just remember to water these plants once a week by soaking them in water for 15-30 minutes, and allowing them to dry out before watering again! After that you are good to go!

Succulents

These almost impossible-to-kill plants are the perfect addition to a window sill or as a small decoration in your room. Succulents are very easy to maintain and are great starting plants for people new to taking care of plants. There are a variety of succulents that come in different shapes, colors, and sizes! Succulents come from a family of drought-resistant plants, so these plants can survive without water for weeks on end! But please remember to water your plants! To get the best results and keep this plant alive, it is recommended to water every couple of weeks.

Peperomia

Peperomia have beautiful foliage and there are over 1,000 species of this type of plant! Some people call it the “Baby Rubber Plant,” because these plants actually just look a lot like miniature versions of a rubber tree. Peperomias are considered easy to take care of because of how adaptable they are to different levels of light, except for bright direct sunlight. These plants should be watered once or twice a week, but allow the top layer of the soil to dry out completely before watering again to prevent root rot.

Chinese Evergreen (Aglaonema)

The Chinese Evergreen plant, or also known as Aglaonema, is the perfect plant for people who love to decorate their homes with plants but are beginners to being plant parents or are too busy to take care of their plants. Their luscious foliage comes in a variety of colors from green and white to pink and even red! Aglaonema are an amazing addition to a workspace, or as a centerpiece on tables! These plants are very easy to maintain, for they are incredibly forgiving when overwatered, and can tolerate just about any indoor conditions. Watering them every one to two weeks and allowing them to stay in low to moderate light allows them to thrive! 

Pilea (Chinese Money Plant)

Chinese Money Plants are known for their cute coin-shaped leaves and are easy to care for! Pileum (plural for Pilea) love to be in bright, indirect sunlight, and they should be watered when the leaves start to droop slightly and the first two inches of the soil is dry. This plant is also perfect for people who have animals, as the Pilea is a pet-friendly plant! Along with being easy to care for, this plant is known for being a “self-propagator”, meaning that the Pilea can produce small babies of its own known as “pups.” These pups can be replanted, and from there a new Pilea has been formed that can be given as gifts to others or to increase your collection of plants!

Photo Credit: dropStock/Shutterstock: Small Pilea Peperomioides house plant in a gray pot in front of a white wall

Snake Plant

This succulent plant known for its sword-like leaves is one of the toughest plants to kill. This is another plant that can withstand a lot and is great for people who forget to water their plants! Snake plants can go for weeks without watering because they like their soil to be dried in between waterings. With bright indirect light or low light and waterings from time to time, this plant will thrive! 

Prayer Plant (Calathea)

The Calathea gets its nickname “Prayer Plant” because of how the plant’s leaves curl up like prayer hands at night. There are many species of these plants which range in different shapes and colors! To care for the Prayer Plant, place it somewhere that receives bright indirect sunlight, and the more humidity the better. For watering, allow 1-2 inches of the soil to dry completely. An added plus is that these plants are pet friendly!