The winter season wouldn’t be complete if I didn’t wear my pumpkin-colored tights and a big, cozy scarf. Have I said how much I love scarves? I love scarves. A lot. Combined with a simple skater dress, thick socks, and boots make for a comfy winter ensemble. As a side note, I’ve put this skater dress up on Swapdom if you’re interested in swapping for it.
This is my last post of 2013, so I’ll see you all in the new year!
Yesterday my family and I headed out to Upcountry again to Surfing Goat Dairy. The farm was started by a husband and wife duo (the husband owned a software company and the wife was a high school teacher) from Austria who fell in love with Maui and decided to move there and start a goat farm. We had wanted to visit last time we were in Maui, a year and a half ago, but time escaped our grasp and we were never able to make it during that trip.
The goat farm is nothing too extravagant, just a bunch of goats and baby goats and goat cheese and friendly people, but it’s really amazing how happy something so simple can make you feel. Everyone was gathered around a pen of baby goats. Some of them looked like they were newborns. We got to feed the goats and learn how they care for them and use their goats for cheese.
As a side note, thanks for all your suggestions on what to do when we are on Maui (and keep sending them my way!). I’ve discovered quite a few of you live on the island, which is awesome! This weekend we are going horseback riding and then relaxing by the beach. Enjoy your weekend, guys, wherever you are!
PS. You can see a video I made at the farm on Instagram. Can I get a goat now? Juuuuust kidding.
My family and I landed on Maui on Monday and so far we have been exploring the island and talking about what activities we want to do. I’ve gotten a lot of emails from people telling me to visit Hana, so perhaps we will do just that!
(of course I had to wear my tourist shirt for the occasion. ya know)
The last time we visited Maui (a year and a half ago), we all liked an area called Upcountry, so we took a drive there. Yesterday we visited Paia. It’s on the beach, so it’s got the whole beach-scene vibe going on, but it’s not the trashy beach-scene vibe if you know what I mean. It’s like the Hawaiian version of Berkeley, California. Paia is also kind of off the beaten path, so it’s not as commercialized as other cities. I can definitely live here. We also ate at Cafe des Amis, a Mediterranean and Indian Restaurant, which had TONS of gluten free and vegetarian/vegan options. I was in heaven.
Drinking fresh coconut water straight out of a coconut was on my Hawaiian bucket list. My mom saw a fruit stand selling coconut on the side of the road. Bucket list item checked.
I know it’s really weird to take pictures inside of a grocery store, but this was a really awesome grocery store: Mana Foods.
As for today, the day started off like this. Not a bad way to start the day. Then we went to Surfing Goat Dairy and we just got back. I took SO MANY pictures (and a video) at the goat farm, but I’ll save those for another day.
We also booked the Haleakala Sunrise Tour. Our pickup time is 3:00 am in the morning, which means we have to wake up at 2:00 am to be ready! The tour bus drives to the top of Mount Haleakala in time to view the sunrise. We hemmed and hawed at booking this tour, but looked at some reviews, and most people said the sunrise is worth it. So folks, it better be worth it. (I’m a morning person, but seriously 2:00 am?). I guess it’s just one of those things you gotta do once to take pictures of and check off your bucket list, ya know?
Have you ever been to Maui? Let me know if you have any suggestions of what we should do/where we should go!
I’m also posting my travel adventures on Instagram, so make sure you follow me there for more Hawaii pictures.
Remember when I blogged about the music video my friend Marta was working on for the band There’s Talk? She filmed the video over the summer and it was finally released last week. The song is called The Salt and the video definitely has that otherworldly Disney movie fairytale feel. It co-stars Ally, who I photographed for my Stargirl series.
This past week was really cold. I don’t know about you, but 20-30 degrees in the morning with heavy frost on the ground is cold to me. I don’t know how you guys who live in single-digit (or below zero!) weather do it. However, the weather was the perfect excuse to pretend I lived in an Orvis catalog and traipse around the woods dressed like a Brit. Okay now I’m ready for it to warm up!
And warm up it will! Because…
… My family and I are off to Hawaii next week! We haven’t had a vacation in over a year and this vacation could not have arrived at a more perfect time. Loooong overdue. With that being said, blog posting may be a little spotty next week, but I’ll be sure to post updates about my time in Hawaii while I’m there (I’ll be posting more frequently on Instagram, so make sure you follow me there!).
Instead of turning to macaroni & cheese and chocolate, I’ve always turned to falafels to give me the comfort of the so-called “comfort foods.” Back when I lived in Sweden, my dad and I would ride into town every week. We’d go to the heart of the city, where a man sold legendary falafels out of a little truck. Maybe the feeling of comfort resides in the old memories and feelings of nostalgia. Nevertheless I’m a huge fan of the little Mediterranean balls of wonder.
Ever since switching to a plant based diet-not consisting of refined oils or sugars-my love for falafels was neglected. You can only imagine my excitement when I realized that I can make equally tasty falafels by baking them instead. I tried out this recipe again and again until I finally hit the jackpot: curried sweet potato falafels. The sweetness of the sweet potato pairs so nicely with the Indian spices and chickpeas.
1 can of drained and rinsed chickpeas
1 medium sweet potato
1 small onion, chopped
1/4 cup of almonds
1/4 cup parsley
1 tbsp turmeric
1 tbsp cumin
1 teaspoon garam masala
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon salt
1. Preheat your oven to 375 degrees. Start off by peeling, chopping, and steaming your sweet potato. Let it cool.
2. In the mean time, throw the almonds, parsley and spices in a food processor and blend until it forms a powder.
3. Add the chickpeas and onion, mixing until combined while making sure to not over-process.
4. Once completely cooled, add the sweet potato and blend until well-combined once again.
5. Roll the mixture into balls and place on parchment paper on a baking tray. Bake for 20-25 minutes, or until golden brown on the outside.