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Weekly brew: Week of July 20, 2014

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TGIF, everyone!

Today’s post is an idea I’ve had for some time, but haven’t acted on until now. So, welcome to the first edition of the Weekly Brew, where I round up a few things I’ve been loving this week. I discover a lot of things around the Web (and in real life!) throughout the week, so maybe you’ll discover something here, too!

From top-left, going clockwise:

  1. Blue Sky Black Death.
    Because I’m a huge fan of ambient, instrumental hip hop beats. Perfect for long drives or simply zoning out. Thanks to my newfound friends at Glass Duffle for introducing me to them!
  2. Lena Dunham’s clever discussion about birth control via Twitter.
    Love her or hate her, the girl’s got a point. (image: Glamour)
  3. The new color schemes on these classic Saucony kicks.
    So fresh and so clean, clean. (image: Saucony)
  4. This Cara Delevingne brow tutorial.
    Because it’s cool to have eyebrows now. Good riddance, early 2000s! (image: Teen Vogue)
  5. Prepackaged Chex Muddy Buddies.
    I rejoiced when I discovered these at a gas station somewhere in southern Ohio. Nothing beats homemade, but these are pretty darn tasty. (image:


I’ll be traveling all next week for work, but I’m hoping to have at least a couple posts – including the next Weekly Brew – for y’all! Oh, and I changed the fonts on the blog, in hopes that it’s more aesthetically pleasing and easier to read. Let me know what you think!

Have a great weekend,




Thai vegetable stew

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Happy Friday Eve, y’all!

Figured I’d throw a healthy and delicious recipe your way for the upcoming weekend. This doesn’t take long at all to cook, (frozen veggies are the bomb) and it tastes super gourmet thanks to the magic ingredient of curry paste! Serve it over a bed of your favorite rice, pat yourself on the back and dig in.

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Thai Vegetable Soup
Adapted from


  • 1 1/2 cups unflavored soy or rice milk (or use regular milk. I don’t care.)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon coconut extract
  • 1 medium yellow onion, diced
  • 2 cloves minced garlic
  • 2 teaspoons ginger
  • 2 teaspoons Thai red curry paste (find it in the ethnic food aisle of your local supermarket. Taste of Thai is my jam.)
  • 1 lime, for zest and juice
  • 1 serrano chile, minced (if you’re a wimp with spice, use just half of the pepper.)
  • 2 tablespoons low-sodium soy sauce
  • 1 cup vegetable stock (I like Emeril’s brand.)
  • 3 cups of your favorite mixed vegetables, fresh or frozen
  • 1/2 cup chopped cilantro
  • 2 tablespoons mint, minced

Mix the milk, cornstarch and coconut extract; set aside.

In a large saucepan, saute the onion over medium-high heat until tender and starting to brown. Add a couple teaspoons of water on occasion to prevent onion from sticking to pan.

Add the garlic, ginger, curry paste, lime juice and zest, and serrano chile and stir for 30 seconds.

Add milk mixture, soy sauce, vegetable stock and veggies, reduce heat to medium and cook for 10 minutes or until veggies are tender.

Stir in the cilantro and mint and serve over rice.


Don’t forget your chopsticks!

- Gina



pregaming with coffeeHi, guys!

So, my relatives from Cincinnati came to visit me and my parents this past weekend. I had a wonderful time hanging out with them by the lake, and it was so great to catch up with all of them!

Aside from spending time with the humans, I got to hang out with their awesome dog, too. Her name is Tiki, and she’s a one-eyed pug. She can’t exactly move around a whole lot — except to follow her dad (my uncle) everywhere, which is adorable — but she was so content with just chillin’ in the shade on a bed of soft, green grass on a nice summer’s day. And I learned a few things from her.
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What did she teach me? That nobody’s perfect, so you gotta work with what you’ve got. That the best things in life are free: All you really need is good company, good weather and a comfy place to enjoy the day. That life is too short to take anything seriously.

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Miley ain’t got nothin’ on this tongue.

So cuddle up with your best friend (human or non-human) and enjoy each other’s company! Oh, and if you’re in the market to get a pet, adopt a rescue! They’re the best!

Have a great day,




pregaming with coffee

jacket: Old Navy | top: F21 | necklace: Lauren Conrad | shorts: T.J. Maxx | shoes: Vans

pregaming with coffee

Happy Monday!

Hope you had a great weekend! As you can see, I’ve made a bit of a change with my hair! (OK … more like a foot-long change.)

Getting a pixie cut was on my bucket list somewhere in between running a half marathon (check!) and going skydiving. (Still working on that!) While making the plunge to chop off all my hair isn’t exactly on par with jumping out of an airplane, it was still a tad bit scary. Luckily, my boyfriend’s friend works at a reputable salon, so I was definitely in good hands — and I must say, I’m absolutely loving my new ‘do.

Looking back, I feel like I was oftentimes hiding behind my mane of hair, so cutting off that crutch has, in way, forced me to be more confident about myself. And while most people associate long hair with femininity, I think short hair is just as empowering — and sexay!

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watch: Charming Charlie

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A shameless selfie.

So here’s to all my fellow short-haired ladies. Raise yo’ glass … or coffee mug, rather, since it’s Monday.

Have a happy day!

- Gina


Grown-up macaroni & cheese

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Hi, friends!

So remember back when I posted that one vegan pasta recipe? When I was all about a documentary that detailed just how terrible animal products are for our health?

Me neither, clearly. Because this recipe kicks ass. Life is too short to not eat cheese. I mean, LOOK AT IT:

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Heaven in a bowl.

The original recipe calls for some sauteed shallots or onions, which I didn’t have on hand, so onion powder had to suffice. It was still tasty, but the real thing would have been better!

Grown-up Mac & Cheese
Serves 4 (and then some)
(adapted from “The Accidental Vegetarian” by Simon Rimmer)

  • 1 box cooked penne pasta
  • 3/4 cup julienne cut sundried tomatoes
  • 1/2 onion or shallot, diced and sauteed in olive oil (or onion powder to taste, if you don’t have the veggies)
  • sprinkling of dried basil
  • handful of seasoned breadcrumbs (to top pasta)
  • 3 cups milk
  • 2 bay leaves
  • 2 tablespoons butter
  • 3 1/2 tablespoons all-purpose flour
  • 1 1/4 cups Muenster cheese (I recommend throwing in some mozzarella or cheddar, too, for a little kick)
  • 1 teaspoon ground mustard
  • salt and pepper, to taste

To make the cheese sauce, pour milk into a small pan, add bay leaves and heat to scalding point. Remove from heat and, when cooled, discard the bay leaves.

In another pan, melt the butter, then stir in the flour. Stir for three minutes to prevent browning. Add a little bit of the milk and stir to combine. Gradually add the rest of the milk and stir until smooth. Bring to a boil, then reduce heat and simmer, all while stirring. Remove from heat and add cheese, mustard, salt, pepper and basil.

In a large pot, combine cooked pasta, sundried tomatoes and cheese sauce. (Note: the sauce should lightly coat the pasta, not smother it. If it seems dry, add a little bit of milk and stir.)

Serve into bowls and top with breadcrumbs.


I hope you enjoy this summery twist on my all-time favorite comfort food! Have a fantastic day!

- Gina

1 Comment

Music festival guide part two: Urban fests

Hi, guys!

It seems like it’s been forever since I’ve posted on here. Between traveling and the holiday, (happy belated Fourth!) I haven’t had much time to sit down and post.

I had an incredible time at Electric Forest and returned feeling, well, a little sad that it was over, to be honest. But I also came back feeling quite inspired and revitalized! It was a beautiful weekend filled with insane talent, crazy lights and lots of love. I’ve added a few photos on my Insta-wham, check it out! @yeehawgeenaw.

But now that that’s over, we must move on with part two of my music festival fashion guide: urban/city fests! i.e.: Lollapalooza, Forecastle, North Coast, Outside Lands, etc. (For part one, click here.)

Basically: wear what you want, as long as it’s comfortable. I find that there’s a little more freedom to “dress up,” as you’re not stuck in a hot tent for four days. You’ll also be a bit more energized, seeing as you’ll have an actual bed to sleep in rather than a sleeping bag. Here’s a little outfit idea to jog your brain!
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  1. Don a wide-brimmed hat to keep your face out of the sun.
  2. Sport some stylish shades to look city chic.
  3. A sheer fringe kimono jacket is light and breezy during the day but will cover you up once the sun goes down.
  4. A bright-colored, A-line dress is no-fuss and will help you beat the heat.
  5. Backpacks are great, but this grown-up version adds a touch of class.
  6. A pair of combat boots will prevent your toes from getting trampled in the crowd. (I have these in a different color!)


And, of course, what not to wear:

  1. Rompers. Do you really want to strip naked in a porta-potty? Didn’t think so.
  2. Maxi dresses. Again, the porta-potty issue. I bet you’re thinking a million disgusting thoughts right about now.
  3. Flip flops. One will probably go MIA in a mud pit, and then where will you be? Barefoot on broken glass, that’s where.
  4. Native American headdresses. Take that off. You look like a jackass.


And REMEMBER: sunscreen and water are your two best friends! You’ll be on your feet, shakin’ dat booty all day long. Stay hydrated and on top of your SPF.

That’s all for now! Oh, and I recently got a Facebook page  :) give me a like, will ya? I’ll reward you with some awesome music to get you through the week!

Until next time,




Quinoa burgers with yogurt dressing

pregaming with coffeeHappy Hump Day!

Figured I’d throw yet another recipe post your way that contains the magic ingredient: yep, quinoa. Can’t stop, won’t stop.
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I’ve made these patties a handful of times and they never disappoint me. They fill you up without making you feel completely stuffed, and the boost of scallions and carrots give ‘em a nice texture and flavor. Hamburgers ain’t got nothin’ on these!

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Quinoa Burgers with Yogurt Dressing
Serves 4
(adapted from

For the burgers:

  • 1/2 cup rinsed quinoa
  • 1 medium carrot OR handful of baby carrots, chopped
  • 6 scallions, thinly sliced
  • 1 can great northern or garbanzo beans, drained and rinsed
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
  • 1 tablespoon ground cumin
  • salt and pepper, to taste
  • 4 whole wheat hamburger buns, toasted
  • as much sliced cucumber as your little heart desires

For the dressing:

  • 1/2 cup plain non-fat yogurt
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

Cook quinoa according to package directions and set aside.

In a food processor, pulse carrot until finely chopped. Add quinoa, half the scallions, beans, breadcrumbs, egg, cumin, and a bit of salt and pepper; pulse until combined but still chunky. NOTE: I don’t think it’s imperative that you use a food processor. I tried my blender and it didn’t work that great, so I ended up mashing a lot of this manually anyway. I will gladly accept any food processors as gifts, though!

Add a bit of your favorite vegetable oil to a non-stick skillet and heat over medium. Dip your hands in water and form the mixture into four patties. Cook patties on skillet until browned and cooked through (roughly 8-10 minutes per side).

To make the dressing, simply combine the yogurt, lemon juice, salt and pepper. Serve burgers on toasted hamburger buns topped with dressing and sliced cucumber.


That’s all for now, folks! I’ve got a vacation to attend to :) see you next week!

- Gina



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