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Rufus is no Dufus

Todd and I went for another hike through Ramapo State Forest with Whitney and Todd

Mind blown

This chick is my hero for the day, and she clearly has great taste in motorcycles :P 


This weekend Todd and I joined some friends up at High Point State Park for a weekend in the woods. All in all, a great time despite the rain.

Had a blast at Robyn / Röyksopp tonight with some pretty fantastic people.

Working on some doodles for an iPhone app idea

Unless it’s hidden in “spice” or “natural flavors”, I don’t see any ginger in this “Sesame Ginger Dressing”. Wtf, Au Bon Pain?


I am her.

Every goddamn morning.

(Source: pamyuse)

Almond Butter Soba Noodles with Garlic Shrimp

Serves 2

I found this recipe here a while ago. I’ve made it for both dinner and lunch, but it makes a particularly delicious light lunch. I always end up forgetting the honey in the sauce (and I never notice). I’ve also substituted apple cider vinegar instead of rice wine vinegar (I ran out of the latter) without any impact.

I’m not a huge fan of cabbage, so I opt out of that. But taking the time to julienne the carrot and cucumber is well worth it.


  • 8 ounces soba noodles, cooked and chilled
  • 1 carrot, peeled and julienned
  • 1/3 hothouse cucumber, julienned
  • 3 leaves savoy cabbage, shredded
  • 1 teaspoon toasted black sesame seeds
  • 1 teaspoon toasted and crushed almonds, optional

garlic shrimp:

  • 1 1/2 teaspoons vegetable oil
  • 8 to 10 white shrimp, peeled, deveined and cleaned
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

almond butter sauce:

  • 1/4 cup all natural almond butter
  • 2 tablespoons ponzu sauce
  • 2 tablespoons raw honey
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 2 teaspoons sesame oil


  1. For garlic shrimp: Place all garlic shrimp ingredients into a bowl and marinate for 30 minutes.
  2. Heat a skillet over medium-high heat and sauté shrimp for 5 to 6 minutes or until just cooked through. Remove from heat and refrigerate until ready to use.
  3. For almond butter sauce: Place all ingredients into a bowl and whisk together until fully combined. Refrigerate sauce for at least 30 minutes.
  4. To assemble: In a large bowl toss together the soba noodles and sauce until fully coated. Place a handful of shredded savoy onto a plate and top with half of the coated soba noodles. Top noodles with carrots and cucumbers followed by shrimp. Finish with a sprinkle of sesame seeds and serve.


when I hear my favorite song in my headphones



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This has been me all morning :)