*i'll try to keep this updated. if you have any questions about me, don't hesitate to drop me an ask.
hi, my name is alexis, i'm 19 years old, and i live in florida. i spend my time reading, watching tv or movies or youtube, studying law, cooking, playing video games and so on. if you're curious about any of my interests, i made a full expanded post of it here. this post also includes all relevant social medias you may wish to find me on <3
*this is a post of all the dividers i use on this blog and where i sourced them from
*this is my side blog. my main blog is loverslibraries
do not interact if:
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if you're interested in my book reviews, here's a link to my book rating system, my book review tag, and my book rec tag.
i sometimes also post about recipes, so if you're interested in that, this is my recipes tag.
beyond that, my tagging system is beyond the cut if you're curious what else i might post on my side blog. thank you
tagging system:
about me
law notes / university / law assignments / uni notes
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just finished all water has perfect memory by nada samih-rotondo!!! love love love!!!
Memory is fickle; it gives all its language to water, which is best understood through the heart. It follows the same route from the womb of the grandmother to that of the mother and passes through to the daughter, on and on for all of time. […] This knowing is deeper than time and transcends space. It embeds itself into blood and tissue and sinew and muscle and pulses anew in every heartbeat. It infuses itself into thoughts, guides footsteps, alters the electromagnetic field of a body. The memory of water is perfect; it so clearly remembers even when our minds no longer know where we come from, who we came through.
Maybe I'm showing my age a little bit here, but as soon as I finished reading this book, my first thought was, "This book is goated." This is a memoir that follows a young Palestinian girl as she immigrates to Rhode Island from Kuwait to escape the political turmoil. Throughout this novel, we touch on topics such as trauma, domestic violence, motherhood, and girlhood/womanhood.
I found myself, whilst reading this book, remembering Robin Wall Kimmerer's memoir, Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants, with both having nonlinear ways of telling their story and their experiences with their homeland, it is no surprise to me when I checked Nada's read books and saw she rated Braiding Sweetgrass 5 stars.
I absolutely adored this book and I think that everyone should give it a chance.
Notes: Could have used more time in the oven but was removed due to the croissant beginning to burn. Reduce oven to 325F and try cooking for 30 minutes.
Ingredients:
2 cans of 8 oz crescent roll dough, 16 oz total
A pound of chicken tender cutlet
4 sliced hickory smoked bacon, cooked
1/2 cup Lactaid
1/2 tbsp of guava paste
1 tbsp of butter
1 tsp of Bad Byron's Butt Rub
1 tsp chives
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp black pepper
4 pieces of Swiss cheese, cut into triangles
Fish fry breading
Directions:
In a gallon ziplock bag, put some fish fry breading and individual shake-coat one pound of chicken tender cutlet until covered in breading.
Once covered with breading, place your breaded cutlets into the fridge for about 30 minutes.
While waiting for your cutlets to refrigerate, place a couple sheets of paper towels and 4 slices of hickory bacon onto a plate and place into a microwave for about 1-2 minutes. Alternatively, you can also cook the bacon stovetop. All that matters is that the bacon gets cooked.
Once the bacon is cooked, chop it up.
In a small saucepan, combine your bacon, 1/2 cup of Lactaid, 1/2 tbsp of gauva paste, 1 tbsp of butter, 1 tsp of Bad Byron's Butt Rub, 1 tsp of chives, 1/2 tsp of smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp of black pepper. Simmer until combined.
After 30 minutes, take your chicken out of the fridge and pan fry them
After you pan fry your chicken, chop it into chunks and place it within your sauce. Let sit until the chicken soaks up the sauce.
While waiting for your chicken to soak up the sauce, preheat your oven to 375F.
Open each can of dough and unroll it, separating along the perforated lines into triangles.
Line a baking sheet with parchment paper. Place a bowl right side up in the center of the baking sheet. arrange the dough triangles so that they look like a sun, spacing them evenly but overlapping slightly.
Around here, the chicken should have soaked up the sauce. Once soaked up, place the chicken around the edges of the bowl on the dough. Then, place the Swiss cheese triangles atop the chicken filling.
Fold the tip of 1 dough triangle over the filling and tuck it underneath itself. Repeat with remaining triangles until the filling is enclosed.
Bake until the dough is golden brown and the cheese is melted and bubbling, about 30 minutes. Transfer to a wire rack and let cool for 5 to 10 minutes.
Brown the sausage in a large, deep skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
When the sausage is cooked through add 2 tbsp unsalted butter and stir until melted. Next, add 1/2 cup of flour and stir into sausage until dissolved.
Pour 3 1/2 cups of milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!
