Wednesday, April 24, 2013

April 24

Today marks the 98th anniversary of the tragic genocide that occurred in Armenia in which 1.5 million Armenians were killed by Ottoman Turks in an attempt to destroy the Armenian race. Our leaders and intellectuals were killed in front of their homes and their families were forced to walk for miles in the desert where women and young children died of thirst and starvation. Others were mercilessly killed.

This day also marks 98 years that the US government has failed to recognize these horrific events as a genocide. So many presidents have promised Armenian voters to solidify this recognition and year after year we continue to wait for them to keep their promises. On this day, I reflect on my experiences visiting Armenia and the emotions I felt seeing the Armenian genocide memorial there. Pain, sadness, anger. The plight these people have endured need to be recognized and accepted, not only by the US and Turkey, but also worldwide. Our struggle is not only on this day, but 365 days a year. We remember and commemorate April 24, 1915 and it will never be forgotten.

"I should like to see any power of the world destroy this race, this small tribe of unimportant people, whose wars have all been fought and lost, whose structures have crumbled, literature is unread, music is unheard, and prayers are no more answered. Go ahead, destroy Armenia. See if you can do it. Send them into the desert without bread or water. Burn their homes and churches. Then see if they will not laugh, sing, and pray again. For when two of them meet anywhere in the world, see if they will not create a New Armenia."
-William Saroyan

Genocide 1915 Petition for Recognition

Tsitsernakaberd Armenian Genocide Memorial Yerevan, Armenia.

Looking out of the memorial.
Flowers placed around the Eternal Flame on April 24th commemorating the genocide.  

Wednesday, April 17, 2013

Hurry Curry.

My boyfriend had raved about this place when we first met and when he finally took me here, my eyes were opened too. We now both trek all the way to Sawtelle Blvd. in Santa Monica whenever we can to get a taste of the Japanese curry that Hurry Curry is so notorious for. Most people may know of Curry House and go there for their Japanese curry cravings, but trust me...Curry House has NOTHING on Hurry Curry! This place is much more authentic and much more delicious.

chicken cutlet with steamed rice and curry.

beef and potato croquettes.

condiments for the curry: shallots, raisins, and pickled radishes.

his & hers sake.

and to finish, my favorite after dinner lychee candies. 

Tuesday, April 16, 2013

Girls Love Beyoncé

Drake has been in a musical slump for a while, in my opinion, but this brings him right back up! Lyrical yourselves all a favor and listen

Monday, April 8, 2013

Easter and Such

Lacking some serious void from my artsy side, I decided to put a little creative spin on Easter dinner this year. Armenians usually have a prix fixe Easter dinner menu of salty fish and a sort of spinach frittata, so I took a different route...

I took my dad's retro 90's ties and used them to paint our Easter eggs! (instructions at end of post)

Our dinner table, decked out with springtime accessories

And to finish, mini cheesecake bites for dessert (recipe at end of post)

"Tie"-dyed Easter Eggs:

What you will need:
  • Old silk ties or other old silk clothing (make sure they are silk, otherwise the eggs won't hold the colors!)
  • An old white t-shirt or cotton fabric
  • Eggs
  • Rubber bands
  • Water
  • White vinegar

1. Cut the silk fabric into 3inch x 3inch squares

2. Then cut the white cotton fabric into 3inch x 3inch squares

3. Wrap the eggs first in the silk fabric, then the white cotton fabric. Secure with rubber bands. You can wrap raw eggs, but I boiled mine before wrapping

4. In a pot on medium heat, add 3 tablespoons of white vinegar to water (enough water to submerge the eggs entirely)

5. Let the eggs heat on medium for 25-30 minutes

6. Remove the eggs from the boiling water and let sit until dried. Then remove the rubber bands and fabric.

Mini Cheesecake Bites:

  • 2 8 ounce packages of low fat cream cheese, softened to room temperature (this is imperative!)
  • 3/4 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1tbsp lemon juice
  • Dash of lemon zest
  • Mini Nilla wafers (make sure they are the regular kind, not the low fat ones otherwise it will float to the top of the cheesecake)
  • Fruit or fruit compote of your choice to garnish
1. Make sure the cream cheese is softened to room temperature, otherwise the cakes will come out clumpy! You can microwave the cheese for 10 seconds if you are in a hurry

2. Mix together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest until smooth

3. Line up mini baking cups and place a mini Nilla Wager face up inside each one

4. Scoop mixture into wafer, filling cup 3/4 full

5. Bake at 350 degrees for 20 minutes

6. Refrigerate. Once chilled, garnish fruit atop each mini cheesecake. Chill again