Spinach balls, Haircut, and French!

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French, haircut, spinach, spinach balls, summer, UMass Boston

Hello long-neglected blogosphere!  I have no excuse for my neglect, simply that I’ve been enjoying my summer.  A lot has happened!  The Fourth of July weekend was incredible, with my mom and brother visiting Boston for it.  The weekend of course included shopping, wonderful food, and a phenomenal fireworks show on the Charles River!

Then my French class at UMass Boston started.  It’s not too difficult, which is great, since I’m hoping that means my French is getting better, n’est pas? We’re reading L’Étranger by Albert Camus – a truly mind-boggling experience.  I’m enjoying it, but analysis is a bit difficult when you’re already trying so hard just to understand what’s going on.  And my legs are in fantastic shape thanks to my daily commute on my bike:  Cambridge to UMass and home is a total of 12 miles!  Four times a week = 48 miles!  Plus I bike to work, the grocery store, etc. etc.

I’ve recently made the infamous Spinach Balls again.  In fact, I made a double batch for the 4th of July weekend!  So I’m posting my tweaked recipe here:

Spinach Balls

1 16-oz. package frozen chopped spinach

1 stick unsalted butter, melted

4 eggs, well beaten

2 1/2 cups *seasoned* bread crumbs

1/2-3/4 cups grated Parmesan cheese

1 large onion, finely chopped

1 tsp garlic powder

salt and pepper to taste

1.  Cook frozen spinach in a pot of water on high for 10-12 minutes.

2. Strain the spinach and get out as much water as you can.  After the first strain, wait a few minutes then try squishing water out again. Spinach should still be moist when you’re done.

3.  Dump the spinach into a large mixing bowl and break it up so it’s not one big clump.  Add all the remaining ingredients and mix well to combine it all.

4.  Preheat oven to 325° F.  Line one or two baking sheets with parchment paper.  Roll the spinach mixture into balls (about 2-3 T in each ball) and place on baking sheet.  Pack them as tightly onto the baking sheet as you can. Place on the middle rack and bake for about 16 minutes.

These are delicious served warm and fresh, but can be stored in the fridge and reheated for several days.

My final bit of news is from today:  I got a haircut!  My hair was getting pretty ragged, and I wanted an update on my layers, this time with longer hair.  Supercuts to the rescue!  I’ve never understood paying $60 for a haircut when I can get one that’s just as good for $20 – plus a wonderful relaxing shampoo!  So here’s my cute, layered look (it’s longer in the back), complete with pink hair clip:

And let’s not forget about the truly fantastic teal nail polish I snagged for $2 in Rite Aid yesterday:

That’s all for now. I need to get back to studying and doing my French homework!

Last Week of Classes

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classes, MIT, summer

I’m so close!  Just one more week of classes, and then I’m done with the semester!  Of course, first I need to finish writing 3 papers (3 pages, 12 pages, and 7-8 pages) and do 3 presentations (2 with a group, 1 solo) all in 4 days!  And at night I’ll be working and/or baking up a storm, in addition to writing furiously.

This semester was actually a lot of fun.  This is the first Spring semester at MIT I’ve had that I won’t be failing anything…sad, but true.  MIT is hard, and this is my first spring where I’m totally comfortable with my major and my courseload.  It really makes a difference, this knowing what I want to do thing.

As for my summer, I’ll be continuing working with Tech Callers (yay!) as well as getting a waitressing job.  I don’t know where yet for the waitressing, but I’m right now waiting to hear back from an amazing local restaurant. I really hope I get that job! It would be sooo cool.  Also this summer, I’ll be taking French IV at UMass:  I need to catch up on French so that I can do 3 intermediate classes this fall.  Busy!

Many exciting non-work-related things are happening this week, though.  On Tuesday, we’re doing a “birthday blowout” in my Jane Austen class for everyone whose birthday we didn’t celebrate during the semester (since their birthdays are in the summer/fall).  Which means I’ll be baking cake, cookies, and (potentially) brownies between now and Tuesday morning.  How I’m transporting all of it to campus is beyond me at the moment.  And then, on Thursday, we’re having English afternoon tea in the same class!  I’ll be making scones for that 🙂  So count on a lot of not-so-healthy recipes coming your way. 😉  My very last class of the semester will be having a “Cross-cultural Potluck” Thursday afternoon.  Having no clue what to make, I decided to fall back on rice pudding and claim to be representing India (there was no rule it had to be from your cultural background).  So I’ll be making that, as well. *Phew*

I’m going to be rather busy, n’est pas?  Well, I’d best get back to work, then.