paleo

Psari Plaki (Greek-Style Baked Fish)

Published: Apr 4, 2018 · Last updated: Nov 18, 2018 by Marissa

Psari Plaki is a Greek-style fish baked in the oven with tomatoes, onions, and olive oil. Serve this with some good-quality feta and crusty bread for a complete and hearty meal!

Updated on April 4th, 2018: New content, new recipe instructions, and new photos. Huzzah!

Originally published on September 10th, 2015.

Hello, friends!

I hope you’re having a fantabulous week! I also hope you’ll forgive me for being on this crazy-inconsistent blogging cycle. Every time I try to get back in, something comes up and I have to decide which project will go to the backburner. Unfortunately, it’s had to be the blog in most cases (which is probably obvious at this point, yeah?), but you guys. Really. I 👏🏼 am 👏🏼 working 👏🏼 on 👏🏼 it 👏🏼

For realsies.

I’m still figuring out how often I’ll be able to put out new content; I have tons of photos in the backlog already and I am excited to share them all with you! Once I have that sorted, you’ll be the first to know. Life has more or less come back to “normal” as my client work has dissipated, I’m ramped up on the new job, and I’m back from vacation! Not too shabby.

And yes, new job! Same company, same team (for the most part), but a new role! I transitioned in late February and the new gig involves lots of tasty food photography. That’s the most of what I want to share about it at this time, but I get to work with amazing people every day and I’ll be able to squeeze in some travel here and there too. I absolutely love it.

As for vacation, more on that soon! I recently went to Trinidad and Tobago with Jay and some friends. It was an amazing time and I have photos and stories to share. I was actually going to post about it this week, but I still haven’t had a chance to sort through all the photos. Instead, I’ve decided to update this psari plaki post to spruce it up a bit, which is something I’ve been meaning to do for a while anyway! Just don’t ask me how long ago I took the photos for this update, mmmkay?

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Hoirino me Selino Avgolemono (Pork and Celery Stew with Egg-Lemon Sauce)

Published: Feb 15, 2017 · Last updated: Oct 5, 2018 by Marissa

A delicious and simple Greek stew, hoirino me selino is the perfect comfort food on a cold winter’s day. It’s made with braised pork and celery and finished with an egg-lemon sauce. Serve with crusty bread!

What up, you beautiful people! It’s time to get your Greek on.

Today, we are talking about one of my favorite winter meals and it’s called hoirino me selino avgolemono (hee-ree-NOH meh SEH-lee-noh av-gho-LEH-moh-noh). Here’s your quick Greek lesson first:

χοιρινό (hoirino) = pork
με (me) = with
σέλινο (selino) = celery
αυγολέμονο (avgolemono) = egg-lemon

Yay, you learned new words! Give yourself a clap. If you already know Greek, applaud yourself anyway! Because why not.

Hoirino me selino avgolemono is usually just referred to as hoirino me selino – because it’s nice to keep things easy. Alternately, you can go with the English translation which could either be “pork with celery” for the literal translation or the more commonly used “pork and celery.”

It’s all the same, friends. Also, it’s delicious!…

Melitzanosalata (Greek Eggplant Dip)

Published: Oct 16, 2016 · Last updated: Jan 7, 2018 by Marissa

Melitzanosalata is a Greek dip made with eggplant, crushed garlic, grated onion, chopped parsley, and extra virgin olive oil. It can be flavored with red wine vinegar or fresh lemon juice, depending on preference. It’s typically served as a meze with crusty bread.

Happy Monday, friends!

I’ve missed you. How are you doing? I’ve been super busy lately, but in a good way, I think!

If you caught my last post where I reviewed Rumiano Cheese, I talked a little about how I picked up a part-time job and it involves working with lots various cheeses! The plan for the Rumiano review came before I found the job, but it seemed rather fitting the two ended up tying in together in some way. In addition to the cheesy part-time deliciousness, I also picked up some freelance work. It’s all been very awesome and exciting because it’s nice to work again. You know what else is nice? Making some money. Now, instead of ripping all of my hair out, I’m only ripping out a small portion. Things are still slightly stressful, but only slightly at this point. So you know. Progress!

With all of this excitement going down, I should have more stability and consistency in my life, which hopefully means more recipes for you! I’ve been so sad about not being able to share as much as I’ve wanted to on the blog lately and I really, really want to change that. Thanks for always coming back to my little home, especially when my schedule gets so ridiculous and I don’t publish anything for a whole month. You’re insanely awesome and I wouldn’t be doing this without you. I appreciate you. <3…

Za’atar Grilled Chicken

Published: Jun 28, 2016 · Last updated: Jan 7, 2018 by Marissa

Summer + Middle Eastern flavors make this za’atar grilled chicken an easy-to-make and addictive meal. Check out the DIY recipe for the za’atar blend here!

I wish Boston had summer weather all year round. I am really getting into this whole “having a grill available on the back deck” thing and we’ve been using it most nights since we bought it. Also, beer, cocktails, and rosé all taste better while grilling. I have confirmed this.

Yes, I said beer! I very rarely drink beer because it doesn’t tend to love me, but I’ve been enjoying some corona and blueberry ale lately. There are a small few beers I can drink without feeling like I want to curl up and die afterwards and these are a couple of them, so I’ll stick with what doesn’t hurt me.

A couple weeks back, I posted a DIY recipe for za’atar and mentioned my obsession with it; aaaand I’ve made another batch since then. All za’atar, all the time! I’ve been especially into having it on chicken. I went from roasting it in the oven to grilling it. Because summer! I’ve been known to turn the oven on in 80+ degree weather in the past and always hate myself for it.

This summer, I’m going to try and not do that. Okay, actually, I did that once already in my failed karidopita attempt, but that was only once, you guys.

I’m hoping to post lots of tasty grilled recipes this season. I kicked off the grilling fun with the open-faced grilled caprese sandwich last week and today, it’s all about za’atar grilled chicken. Let’s get it on!…

Za’atar

Published: Jun 16, 2016 · Last updated: Oct 23, 2018 by Marissa

Za’atar is a blend of herbs and spices that’s popular throughout the Middle East. There are many variations of za’atar, with thyme, toasted sesame seeds, sumac, and salt commonly being the staple ingredients used.

Oh, heyyyyy.

Happy Thursday to you, friends! It feels like it’s been forever since I shared a new recipe. I’m glad to be back at it today! It seemed like such a mission to get here.

I took photos for this post well over a week ago and I ran into the most ridiculous issues all over the place since.

My computer decided it would just overheat and crash when I was using Photoshop and Lightroom to work on said photos. Jason fixed it because he’s a friggen magician (or maybe he just knew what to do because he built this PC for me in the first place, but I’m still going with magician).
I forgot how to edit photos, I guess? On average, a blog post takes me 4-6 hours from cooking to publishing, but this post had me working for days. The problem was I overexposed these photos like whoa during the shoot and it was a bit of a struggle to edit post-shoot. I ended up retaking some photos a few days ago to balance it out. That said, I’m pretty sure they don’t look quite right, but sometimes you just gotta stop being a perfectionist and move on.
My blog broke, but just for me. I started to write up this blog post on Tuesday and ran into issues trying to upload the photos. Seriously. These photos had already given me so much trouble and now I couldn’t even upload them? They quickly became the bane of my existence (but then I remembered za’atar is so delicious and stopped being mad at the photos). I tried a couple of things to troubleshoot and proceeded to upload again. Apparently, I pissed something off because I quickly lost access to my own site. And I panicked. I thought it was down for everyone and I broke it somehow and it was the end of the world. Turns out, all of my friends had no problem accessing the site and I didn’t have an issue as long as I wasn’t connected to my home network too. I spent yesterday doing more troubleshoot fun and figured maybe my internet provider blocked my IP address, so I contacted them and nothing. Then I contacted my host last night and they were the ones who blocked my IP, but they quickly unblocked it and fixed the error I was getting on file upload all in about ten minutes. Apparently, the firewall decided to become strict for no reason, causing the error to occur. And me being a stubborn Greek trying to overlook the error by repeating failed uploads caused the IP block because my host was basically all “BAD NEWS BEARS.” Great story, right?

Thanks for indulging me by “listening” to my rants. You’re the best. Let’s move on to tastier subjects, yeah?…

Chocolate Espresso Pie Bars

Published: May 24, 2016 · Last updated: Jan 7, 2018 by Marissa

These no-bake chocolate espresso pie bars are made with an almond and walnut crust and a creamy filling of chocolate and coconut milk. They’re paleo and vegan friendly!

Updated on May 24th, 2016: New content, new recipe instructions, and new photos. Get hype!

Originally published on March 11th, 2015.

Chocolate > everything else. True story.

I have a sweet tooth. It’s a problem. I want to eat cakes, cookies, and anything with chocolate all the time. ALL THE TIME. It’s why I try, and I really emphasize the word “try,” to keep sugar out of the house a lot of the time. Because if I always have it on hand, I will bake a dozen of cookies and eat all of them and love and hate myself at the same time for it. I’m not saying that’s something I did recently. But I’m not saying it’s something I didn’t do either.

You know what I always keep in the house, though? Maple syrup, honey, and a variety of chocolates. So really, who am I kidding here?

Oh, is this why I haven’t been losing much weight? LOLOL….

Homemade Chicken Stock

Published: Mar 28, 2016 · Last updated: Jan 7, 2018 by Marissa

Updated on March 28th, 2016: Making chicken stock is literally as easy as throwing everything in a pot and putting it on the stove for hours. It freezes well and you can easily take out what you need for cooking (or drinking if you want a cup of comfort). This post has been updated with new photos, content, and recipe instructions.

Originally published on April 28th, 2014.

I almost always have homemade chicken stock handy. It’s stupid easy to make, tastes better than store-bought, and is better for you because it’s made with real food; lots of brands out there have funky ingredients and are loaded with sodium. I prefer having control of what goes into my food (at least most of the time anyway). It keeps my tummy and skin happy and I like that!

Of course, there are stocks you can purchase from the store made with good quality ingredients and I do buy those because I’m a firm believer in back-up stock for emergencies, but making your own is cheap, so why not make something delicious and full of nutrients that won’t hurt the wallet?…

Roasted Artichokes

Published: Mar 24, 2016 · Last updated: Jan 7, 2018 by Marissa

Updated on March 24th, 2016: It’s March and artichokes are now in season! I had a serious craving for these while grocery shopping the other day and thought I’d spruce up this blog post again with new photos and content! I launched the blog with two recipes posted; roasted artichokes being one of them. My photo-taking skills were nearly non-existent at the time (you can see the first photo I took for this recipe here), so I updated it in March 2015 with slightly better photos (which you can see an example of here). Perhaps I will make it a yearly tradition to update this very post! Okay, not really. We’ll just call this the last update for a long while. Cool? Cool.

Originally published on February 20th, 2014.

I’ve always had marinated artichoke hearts growing up and loved them, but I didn’t have my first fresh, whole artichoke until a few years back at this restaurant on Newbury St. in Boston. I was dining with my friend and she suggested we order some roasted artichokes for an appetizer. They came with garlic aioli for dipping! Obviously, I’m not one to turn down food, so I went for it. The fun part about it all? I had no clue how to eat the damn thing.

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Spicy Shredded Cabbage

Published: Mar 9, 2016 · Last updated: Jan 7, 2018 by Marissa

Raise your hand if you love cabbage! *raises hand*

I do. I friggen love cabbage and it’s become a staple in this house. My usual go-to for something quick and easy has been unstuffed cabbage because it’s so tasty! One of my other favorites is actual stuffed cabbage, which isn’t on the blog yet, but that will change one of these days.

Today, I’m sharing a recipe for spicy shredded cabbage! A Greek inspired braised dish spiced with cinnamon and cloves! It’s super easy to make, healthy, and delicious!

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Greek Lemon Chicken and Potatoes

Published: Feb 22, 2016 · Last updated: Oct 15, 2018 by Marissa

Updated on February 22nd, 2016: I first shared this recipe in March 2014, one month after I launched the blog. What’s new in this post? New photos, updated content, and updated recipe instructions! When this was originally published, I titled it “Mom’s Greek Roasted Chicken and Potatoes,” because this was a spin on my mother’s recipe for the lemony and garlicky dish. I decided to update the name, so readers like you know what to expect before reading the recipe and thus came the not-so-new-but-very-appropriate-name, Greek lemon chicken and potatoes.

Originally published on March 31st, 2014.

Happy Monday to you, friends! Can you believe February is almost over? Time sure does fly, especially when you’re unemployed!

This is a very exciting week for the blog! Why? Well, for starters, having updated content of this Greek lemon chicken and potatoes recipe with new, tasty photos and recipe instructions that make more sense. Also, OMGfood is two years old! I first launched the blog on February 21st, 2014. To celebrate the birthday of my little internet home, I’ve been working on a little face-lift for the blog, which will (hopefully) be launched this week.

I’ve also been planning a tiny schedule to fix-up older posts (i.e. this one you’re reading right now) to make sure the recipes make sense, the content itself isn’t a snoozefest, and that the photos look appealing! It’s amazing how much I’ve learned about photography the last couple of years and continue to learn as times goes on. Of course, that can be applied to anything you practice with. It’s all part of the process of becoming better versions of ourselves, yeah? I love it….

Skordalia (Greek Potato and Garlic Dip)

Published: Dec 1, 2015 · Last updated: Jan 7, 2018 by Marissa

Skordalia is a traditional Greek dip made with a potato base, lots of garlic, extra-virgin olive oil, red wine vinegar, and salt. It pairs really well with fried fish and/or vegetables.

Opa!

Are you planning on kissing anyone today? I’m asking because I got a delicious, garlicky treat for you and I just want to make sure you plan accordingly. I got your back.

Today, we are talking about skordalia (skor-thal-YAH)! When pronouncing it, you want to make a hard “th” sound, as if you are saying “the,” but with the letter L at the end of it. Now, you try it. See? Greek is easy.

Skordalia is a Greek dip that has a few variations when it comes to the base of the dish. Some are made with potatoes (which is the recipe I’m sharing with you today), others are made with bread, almonds, or walnuts. And some variants call for a combination of the ingredients. You might be asking how a dip with a bread-base works: it’s made with stale bread that has been soaked in water. I plan to explore different variations in the future, but I’m happy to share the potato one with you today!

Whether the recipe is made with potatoes, bread, nuts, or a combination, the remaining ingredients don’t differ all that much. It’s made with raw garlic, extra-virgin olive oil, wine vinegar, and salt; a combination that marries together so well.

I’ve had both the bread variant and potato; my yiayia always made it with potatoes growing up, so that is the flavor and texture I remember and enjoy the most. When I first tried skordalia, I was probably about six or seven years old and I didn’t love it. I remember my dad had some as a side with some fish and I wanted to try it. It’s made with a decent amount of raw, crushed garlic; maybe not a young kid’s favorite….

Lamb Loin Chops with Ladolemono

Published: Sep 27, 2015 · Last updated: Jan 7, 2018 by Marissa

Jason doesn’t like lamb.

There are a few things he doesn’t eat, like most seafood (he’ll sometimes eat light fish, but that’s about it), pork, most meat on bones (seriously, wtf), and lamb. He will at least attempt to break away from his picky habits depending on the food – he ate calamari the other night and didn’t completely hate it and he ate chicken wings. Meat on bones. Jason. OMG. Okay, I’m done, but anyway – don’t ever expect him to touch pork. That will never ever happen. Unless you maybe offered him a lot of money to.

He will sometimes eat lamb “if he has to,” but I think he’d have to be desperate. When I first met the dude way back before dating him was even a thought, he was a vegetarian, so he’s come a long way since then. Every time I make lamb now, I try to shove it in his face, but he won’t do it. And I just want to yell, “DON’T YOU KNOW WHAT YOU’RE MISSING?”…

Tourlou Tourlou

Published: Sep 25, 2015 · Last updated: Jan 7, 2018 by Marissa

I love when healthy tastes good. I don’t mean just good, but goooooood. You know what I’m saying?

Today, I’m sharing a tasty recipe called tourlou tourlou! It’s one of my favorite things to say. You gotta know how to roll those Rs to say it properly. It’s basically pronounced like “toodaloo,” but a little quicker than you might say toodaloo and also, you would say it twice because reasons.

Actually, tourlou tourlou basically means “all mixed together” (in Greek, duh) and it’s a medley of vegetables roasted in the oven long enough for them to soften and sweeten. And I find it tastes even better the next day. Whenever I visit home and my dad happened to make this, he offers me a bunch to take home and I never say no. Cause it’s too good to say no to. <3

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Horta Vrasta (Boiled Dandelion Greens)

Published: Sep 21, 2015 · Last updated: Jan 7, 2018 by Marissa

Okay, guys. I have a confession to make. I’m slowly re-branding my blog.

I don’t know; does that really make it a confession? A little dramatic, maybe? Either way, tiny changes are happening and I’m excited!

First: the bigger change: I’m going to start focusing more on Mediterranean food, especially the Greek stuff! I’ll still share recipes outside of that because really, I love all food (duh), but I can’t deny how passionate I am towards Mediterranean cuisine. Being a first generation American, I grew up in a typical old school Greek household and had a strong connection with the food and culture. So while you’ll see recipes like homemade marshmallow sauce and bacon and egg lo mein from time to time, you’ll be seeing a lot more Greek food and such, like this psari plaki! I hope you’re hungry. I know I am….

Kale and Avocado Salad

Published: Jul 10, 2015 · Last updated: Jan 7, 2018 by Marissa

Updated on July 10th, 2015: Simple Kale Salad was the fourth post on OMG FOOD, back when I also purchased a DSLR for the first time and I had no idea what I was doing (I still don’t know, really)! I’ve updated this post with a new photo, new title: Kale and Avocado Salad, and a “new” recipe with instructions that make better sense.

Originally published on February 26th, 2014.

Kale has become a staple in our kitchen the last few months. If you were to look in my fridge each week, you are almost guaranteed to find some in there. I can’t guarantee that 100% because there’s always the chance it will all have been eaten before the next trip to the grocery store.

Anyway, I’m trying to tell you here that I’m really into kale and one of my favorite things to make with kale is this kale and avocado salad. Moving on.

Sound boring? Only if you make it so! Whenever I cook with kale or make salads, I make sure to dress it include properly. Because, yeah. Kale as is? It is kind of boring in my opinion! It can also be a tough and bitter to eat raw without preparing it the right way. How do you prepare it for raw foods such as salads? You massage it!…

Grilled Chicken Kalamaki

Published: Jun 23, 2015 · Last updated: Jan 7, 2018 by Marissa

I know, I knowwww. Greek food galore! But check it: the last two posts, maroulosalata and tzatziki? They go real nice with today’s post, which is grilled chicken kalamaki!

Kalamaki is meat cut into cubes and marinated in an olive oil and lemon dressing, usually overnight. Then, you grill that meat and devour! A good choice for grilling season if I say so myself.

I love Greek food. Especially in the summer time….

Crispy Fried Eggs

Published: Jun 1, 2015 · Last updated: Jan 7, 2018 by Marissa

OMG HI.

I know. It’s been a few weeks! I’ve been a little busy with work, life, and prepping for a small trip.

I went to NYC for an extra long Memorial Day Weekend! The main reason I went was for a food blogger conference called TECHmunch. It was a one-day event and it was AWESOME. I went to learn and meet other food bloggers. I’ll go into more detail on this in the next post (which will be up this week) and I’ll share some photos too!

I stayed with a friend who lives in the Upper East Side and the plan after the conference was to have all the fun and eat all the foods. I got to eat a fair portion, but I didn’t get to do everything I wanted because my allergies were on fire the whole time I was there. I was MISERABLE.

Rachel (the friend) was feeling pretty crappy too, so we were a pretty great team that week. We did get to drink a lot of wine at least. And binge-watched a bunch of shows and movies. Broad City is now my new, favorite show. Ilana and Abbi combined = my spirit animal….

Guacamole

Published: May 4, 2015 · Last updated: Jan 7, 2018 by Marissa

Okay, I might have gone a little overboard with the amount of photos in this post. Just giving you a fair warning now. I’m not apologizing for it.

So Cinco de Mayo is coming! By the time you read this post, the holiday will be tomorrow, but I wrote this in the past, so that means it’s in two days. It’s also my awesome friend’s birthday – Happy Birthday, Naomi!

I started this blog a little over a year ago, though for most of 2014, I didn’t work on it (if you want to know why, you can read my novel in my relaunch post). When I came back, it was the middle of December. I had debated on doing some sort of holiday-themed recipe, but I didn’t really have a schedule or plan for what I would be posting. I just knew I had to get the blog going again. So I’ve basically missed the mark on sharing recipes that would be fitting for holidays like Thanksgiving or Christmas! I could have done something for Easter, but for some reason I missed that train too. I wasn’t about to make the same mistake for Cinco de Mayo.

My original plan was to make delicious carnitas! But I did something really dumb and my pork shoulder went bad. I was so bummed; I hate wasting food. It wasn’t really in my budget to go buy another roast, so I moved on. They will happen at some point, though. Promise….

Garlic Roasted Carrots and Onions

Published: Apr 23, 2015 · Last updated: Jan 7, 2018 by Marissa

Let me just tell you, I am so glad winter is over. All the snow has melted in our yard. The weather has been SO NICE. I’m in love with the warm weather. I am not meant for cold weather, which makes me wonder why I still live in New England.

I mean, I do love it here. I just hate winter.

This past weekend, I did a lot of container garden planning. I’ve never grown much outside of some herbs I keep in my kitchen, but I’m super excited. I got 38 seedlings going (lol that’s a lot and I’m kind of a crazy noob) and I’m really excited to see how many of them end up to be successful sprouts. I have a feeling I’ll be handing off a bunch of seedlings to friends soon. That or I’ll have to buy a bunch more containers!

Something else I did last weekend was prep a bunch of veggies for easy cooking/snacking throughout the week and a semi-big cook-up to have food for at least a few days. One of the dishes being garlic roasted carrots and onions in this post! As of today, I am out of back-up food and my next meat delivery comes tomorrow. Cooking tonight with limited options will be very interesting. Just kidding, that’s not interesting at all. I’m probably going to hit up Whole Foods for a rotisserie chicken….

Unstuffed Cabbage

Published: Apr 6, 2015 · Last updated: Jan 7, 2018 by Marissa

Boston has been getting warmer! There’s only a little snow left in our yard and I can actually see grass! I also bought a new pair of shoes to celebrate Spring! It’s all very exciting.

Jason and I are starting a Whole30 today because ~~we like to be miserable, apparently~~ we’ve been eating semi-horribly since before the holidays and we are overdue for a reset. I personally have been super lazy since my elbow surgery. Super lazy as in zero exercise since July and dragging myself out of bed in the mornings. My weight has also fluctuated a bit over the last few years and I’ve decided enough is enough. I want to go back to healthy. I miss having loads of energy!

I slowly started getting exercise back in my routine in February, though I was doing one workout a week, sometimes two, and rarely anything more than that. About two weeks ago, I started setting my alarm to an earlier time than I’ve been used to lately so I could get exercise back in my morning routine. I think the last time I worked out in the morning was well over a year ago. Each day was a struggle – I was all about hitting that snooze button. but this past week, I got four exercises in. My goal is to get to six!…

Garlic Aioli

Published: Mar 31, 2015 · Last updated: Jan 7, 2018 by Marissa

I know. I’ve been a little obsessed with aioli/mayo recipes these last few weeks, but here’s the thing: this isn’t really new! One of the first recipes I posted when I launched OMGFOOD was Roasted Artichokes w/ Garlic Aioli and I had two separate recipes in that one post. I’ve decided I wanted to separate the two because Garlic Aioli deserves its own post! Why? Because it goes good with many things, of course. I’m so glad you agree….

Maple Roasted Pecans

Published: Mar 24, 2015 · Last updated: Jan 7, 2018 by Marissa

I attempted to make sweet potato pancakes on Sunday, but they just didn’t work out. I think I put too much leftover sweet potato in the batter. It wouldn’t cook in the middle and I was really sad about it. I should have taken photos for another OMGFAIL post, but I was too hungry to think about that at the time.

My plan was to have tasty sweet potato pancakes topped with tasty maple roasted pecans, but since that was a bust, I trashed the batter and started over, making good ole’ fashioned buttermilk pancakes instead. Thankfully, those did not come out terrible and I was able to enjoy them with the pecans. I also made a browned butter amaretto maple syrup, which was off. the. hook. Seriously, it was deeeee-licious. I’ll get the recipes for the buttermilk pancakes and syrup on here eventually. I promise….

Sriracha Aioli

Published: Mar 19, 2015 · Last updated: Nov 27, 2018 by Marissa

As I write this post, I’m eating a tasty burger and I put some sriracha aioli on it! It’s yummy.

I’m obsessed with making different flavored mayos and aiolis. It’s hard not to be when mayonnaise itself is super easy to make!

I love all things spicy and probably make sriracha aioli the most out of other aiolis. It’s great on sandwiches or as a veggie dip. I also love this stuff on fish tacos. LOVE….

Potatoes and Chorizo

Published: Mar 17, 2015 · Last updated: Jan 7, 2018 by Marissa

It’s after midnight and I’m in bed writing to you while Friends is on in the background. Did you know Friends was on Netflix? I think I’ve watched it start to finish about 50 times. Not since it’s been on Netflix though; it’s only been a few months since that happened. That’d be insane! Anyway, it doesn’t get old for me. Ross and Rachel forever. Their relationship was a huge roller coaster throughout that series, amirite? Spoiler alert: they get together in the end.

I’ve been so tired getting up in the mornings lately, but I can’t fall asleep so easily at night. I might be drinking too much coffee, but I can’t help it. I love coffee! Even though I can’t sleep, at least I get to write to you and tell you about how I’m also watching Friends. I think I’ll put on Bob’s Burgers after this episode to mix it up, though.

Yeah, my mind is all over the place right now. Allow me to introduce you to Delirious Marissa. She’s kind of awesome….