Junk Food is Delicious

     I mean, seriously. How good does this look? I want to eat healthier and eat more fruit so I can run like the Tarahumara (please read Born to Run) and become invincible--insert Lion King epiphany music here--but everything's just too tempting! So I'm going to help out my dear readers and offer some handy junk-food counseling (she says, acting like the expert health nut while eating a Boston cream doughnut) by sharing some cool snack recipes that are healthy and good and all that schnazzy jazz. So without further ado, I present to you the impossible--a nutritious and wholesome food that actually TASTES GOOD. Mind blown.
           Super Simple, Super Succulent, Super Salubrious Fruit Tart! Thesaurus that.

Filling--I'm assuming you're going to take the lazy way out and buy a pie crust from your grocery store of choice

• 1 1/2 cups low-fat vanilla yogurt
• 2 tablespoons orange juice
• 1 teaspoon unflavored gelatin
• 1/4 cup whipping cream, if you want
• 2 tablespoons confectioners' sugar
• 3 tablespoons of some kind of jam/jelly/preserves, for glaze (optional)
• 4-5 cups fresh fruit, such as strawberries, raspberries, peaches and/or kiwis

PREPARATION

1. To make filling: Pour orange juice into a large heatproof bowl. Sprinkle gelatin over the surface and allow to soften for 2 minutes. Set the bowl in a skillet of simmering water and stir the orange juice to completely dissolve the gelatin. (Or use a microwave-safe bowl and heat in the microwave for about 25 seconds.) Beat cream and sugar to soft peaks in another bowl.
2. Fold the drained yogurt into the gelatin mixture with a rubber spatula. Gently fold in the whipped cream. Pour the filling into the tart shell and chill in refrigerator until partially set, 20 to 30 minutes.
3. To assemble tart: If you plan to glaze the fruit, melt apricot preserves (or red currant jelly) in a small saucepan over low heat; if using preserves, strain through a fine sieve set over a small bowl. Set aside to cool slightly.
4. Trim or slice fruits as necessary and arrange on the chilled filling. Brush the fruits with the apricot (or currant) glaze, if using. Return the tart to the refrigerator to chill until the filling has set completely, about 4 hours.

Typewriter Thrills

   I really must stop with the blog-title alliterations, shouldn't I?
   So guys, the typewriter that I ordered on eBay last Monday came yesterday! It's a real beauty. Unfortunately, the ribbon is really not too good, so I can't type much until the ribbon comes, which I ordered just about 10 or 15 minutes ago, sooo we'll see how that works out. I can make indents in the paper (ooh, aah), but that's just about it for now. But that's fine; I'm perfectly content just gazing ecstatically at it on its perch on my desk. WOOT! 
   Yesterday we (Mom, Dad, me, and little brothers) went into the city for a seemingly cool Italian festival in Little Italy, and we had a great time. The festival itself was really crowded and chaotic and all that good stuff, so everyone was getting kind of meltdown-y. But the savory crepes and sights were both quite good! Fall rocks. There was this cool street vendor who sold little wrist cuffs sewed by her and her partner out of other clothes. My mom got a brown one with a zipper on it and I got a green one made out of a t-shirt. Here's a picture of that; I'm wearing it today--

 The website for the different accessories is right here, for those interested. It's a tad pricey, but it's a cool idea. They make wallets, necklaces, cuffs, and scarves all by themselves!

   We sat down at a little playground and ate crepes, pizza, and gigantic chunks of watermelon, and then my mom and I decided to go over to a nearby rice pudding place called Rice to Riches, only because it looked busy and my grandma (shout-out to Grandma, allo!) is always talking about it. It was deee-licious! They just had the coolest flavors and it tasted real good. My dad looked up the recipe for my favorite flavor, chocolate chip, so if we ever get around to making it, I'll post the recipe here! 

   Hope y'all liked the cuff, and if you ever venture out into the city and someone suggests Rice to Riches, don't be disgusted by the idea of rice pudding! This certain someone is a wise... person. Take the tip! 

Yours truly,

TAFKA Pinky

Delicious Crepe Recipe- and I mean delicious

I'm making these for a late breakfast this morning... they're really good! 
 MMMMM      
               Makes 10 Crepes
~Ingredients~

 -1 cup milk
 -1 cup flour
 -2 eggs
 -1 teaspoon vanilla (for dessert crepes)
 -1 tablespoon sugar (for dessert crepes)
 -1 tablespoon melted butter

~Directions~

    1) Mix the milk, flour, and eggs (and sugar and vanilla if you're making dessert crepes) with a wire whisk or electric mixer. 
    2) Add the butter and continue mixing until the batter is thin and smooth.
    3) Heat a frying pan until droplets of water "dance" on it.
    4) Pour 1/4 cup batter into the pan. When the crepe bubbles and the edges look dry, flip it. Cook for another few minutes until the other side is done.
    5) Fill with your favorite toppings!! Vegetables and cheese are good for savory crepes, and fruit, whipped cream, or chocolate make a dessert crepe FABU!

~Pinky's Secret Crepe Tip: If you're making dessert crepes, Nutella (chocolate hazelnut spread) makes them perfect!!!~

Hope this recipe comes in handy :) I really love it and hope all you blog-readers out there do too!! <3 Pinky <3