BAM! Snow. We had a bit of a snowstorm today. I don't know about you, but I love that stillness in the air whenever it's cold & snowy. Maybe it's the fact that everyone's taken refuge indoors and traffic slows down & stays on the main streets. Everything is just so still and quiet. All you can hear is the snow squishing under your shoes and the sound of your own breath. It's heavenly. But I probably won't be saying the same thing in a few days when this mess gets slushy.

Happy Thanksgiving, Americans. While you guys are all having long weekends and Thanksgiving feasts, I'm here freezing in my basement and hoping classes are still cancelled tomorrow so that maybe I can have a long weekend too. But I'm just kidding. :) Enjoy your day! Canadian Thanksgiving isn't nearly as a big of a deal here, it seems.

Deathly Hallows

I just watched Harry Potter.

That is all.

Coming Up With Titles Is The Hardest Part Of Blogging

Lunch today:

Hummus, mustard sprouts, avocado, black pepper, all on this neat little sunflower seed bread I found at Whole Foods. It's all compact and squished into a little package - totally looks like Jessica's pumpernickel with the awkward couple on the packaging. Mine has a photo on the label in the same spot too - but just not of a nuzzling couple haha. I've been kind of obsessed with avocado lately. Most days I'll just have a single mashed avocado on toast. So simple but SO GOOD. And yeah, I totally use my own clothing to lay down as "backdrops". Annnnd I picked up some wheat berries to try yesterday. Can't wait to try sprouting them! I'll share process photos.

Other news: I have been hating on school (WINTER BREAK PLEASE RIGHT NOW) and working on this baby. My photography site! Chchchcheck it out when it's finished. And I (badly) want Rihanna's hair:


Clouds? Pillows? Nope & Nope


I think

I just found

the best

vegan pancake recipe

that I've ever made.

With my newest obsession: cranberry sauce. I've been making it to go with nearly every meal. My wooden spoon even turned perma-pink! And a confession: the pancakes in these pictures aren't the actual ones made from this recipe. I just didn't want to take the pictures all over again. I promise they look way better.

I used honey in both the pancakes and the sauce but if you're vegan, go ahead and use any other sweetener you like! The result shouldn't differ too much from the cloud-like fluffiness of these pancakes. Even the batter had a mousse-like texture.

Soft & Fluffy Pancakes
serves 1

1/2 C whole wheat flour
1/2 T honey (agave/date syrup/maple syrup/etc if vegan)
1 T baking powder
1/2 C almond milk
1 T extra virgin olive oil (I used cold-pressed)
tiny pinch of salt

You know the drill. Combine the dry. Combine the wet. Add wet to dry. Mix 'em up. Use a tablespoon to scoop the batter into a pan on medium heat. Two big, heaping tablespoons for each pancake gives you exactly 4 small pancakes. Flip when the edges aren't mushy anymore.

Basic Cranberry Sauce

1/4 - 1/2 C fresh cranberries
2 T honey
enough water to almost cover cranberries

Heat water & cranberries in a deep pan on medium heat until cranberries start popping. Lower heat to a simmer. Squish the cranberries with the back of a wooden spoon & stir occasionally. Add honey & more water if it becomes too jam-y. Simmer for 10-15 minutes or until desired consistency is reached.


Hi, I'm Gail. I'm a 20 year old student in Vancouver, BC. I dance and I take photographs. I have a wishbone where my backbone ought to be.

This is a place for experiments and mistakes and inconsistency and trying to find out who I am and what I want to do. This blog is a collection of bad pictures, great pictures, good luck, real food, run-on sentences, happiness, inspiration, beautiful things, and moments in time.

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