Boulder Day: A New Holiday

To celebrate being back in Boulder, the land of my birth, I went with my parents to have the most Boulderite day ever on Wednesday! We rolled on our Patchouli oil, put on our Birkenstock sandals, and headed out in the cool rainy May weather.

Our stops for the day:

  • Chautauqua Dining Hall, where I order a brie pizza and 7 Chakra herbal tisane
  • McClintock Trail, to survey the damage from the 2013 thousand-year flood
  • The Trident Cafe on Pearl Street, for Puerh Tea and a look at second hand books
  • Piece, Love, and Chocolate for locally-made truffles
  • Redstone Meadery for free tasters and mead to bring home for our fire ceremony on Saturday
  • Whole Foods’ flagship store on East Pearl Street, for dinner fixings

Boulder really has changed a lot in recent years. Even since I graduated in 2010 from CU-Boulder, buildings are going up all over and places I used to love are no more. I had a sense, walking around in the Trident, that it might not be here when I come back next. It might move on to its next incarnation. Secondhand books might be going away soon, as even a Neo-Luddite like me now has a Kindle.

Boulder changes, and it doesn’t. It’s good to go sample while I’m here!

Makeup: “No Makeup”

I’m on vacation at home in Colorado, and I have a lot of time on my hands for the next few weeks. Expect many makeup posts!

Today, I went for the opposite of yesterday’s heavy-duty vintage look. The “No Makeup” look is very popular, even though I have a lot of makeup on to achieve this style.


The most important thing is to be able to look put-together in about five minutes. I have practiced enough that it’s pretty easy now (barring some kind of mascara-in-the-eyeball-oh-dear-god-why moment). Maybe I’ll post my makeup that I wore for work this year tomorrow, with a timer and video to prove it is in fact only five minutes.

Due to having more time on my hands, I should be able to crank out the rest of the TEFL for Newbs series this week. Let me know if you have topics that you want to see covered, especially for new teachers living abroad.

How long does your makeup routine take? What do you prefer between the more natural look and the heavier eyeliner? 

Hair and “No Makeup”

Light makeup is having a thing for about a year now, or so. I generally wear heavy makeup because I prefer wings and retro bright blush, but today I went for the “No Makeup” look.

Started out with this (horror! Actually not wearing any makeup here):


Pu-Ehr Cha

Played around with various braids and a failure of a French Twist (my hair is too thick). Settled on a massive bun. My hair is getting ridiculously long now, so I  don’t need a sock or anything. hair and beauty

Did the ‘No Makeup’ look work? I’m wearing foundation, blush, eye shadow, brow powder, and mascara in the photo.

A Very Autumn Outfit, and A PieCake

Today’s the day of my bridal shower. So many of the things that happen for weddings in the States are not a part of it in England, but we are taking the traditions we like and ditching the others. I’m so excited to spend time in Central London, and we’ve incorporated English tradition in having afternoon tea.

I wanted to dress up. The weather is complete crap outside, but my outfit is warm and autumn-ready.

Consignment, E-Mart, Spitalfields Market, and Nordstrom Rack

Consignment, E-Mart, Spitalfields Market, and Nordstrom Rack

I haven’t made a post about clothes in a very long time. This was the last one, I believe. In May. A lot has happened since then. I will marry my sweetheart in 18 days time. I’m a fiancée now. I gained and lost and redistributed my weight. I sleep a lot less these days. Oh yeah, and I’m a Master of Arts.

My job at the bar doesn’t lend itself kindly to being fashionable. I live in my work shirts, cotton tees, and skirts that I don’t care about getting cellar gunk or used ketchup on. I wear the same shoes almost every day, and I’m working on growing my hair out.

A nice silhouette, really

A nice silhouette, really

This is how I wear my hair every single day now. Especially when It’s raining, it’s just the best thing. I can keep it up and let it dry without heat, and once it finally dries ten days later (humidity? what’s that?) I have pretty natural curls. If I ever get to let it down.

I recently (as in about two months ago) got some new cartilage piercings on my left ear. I got them the day after I took the Cicerone’s first level exam, and a week after my MA dissertation was due. They are right near each other, just like those two events. And no, I’m not removing my piercings for my wedding.

I like my outfit a little bit too much.

I like my outfit a little bit too much.

I want to get back into posting daily, about clothes and consignment and travel. There may be a new adventure on the horizon, even beyond the adventure that will be starting a marriage. I’m excited to find new places and my list will just keep growing.


  • Turtleneck: Nordstrom Rack, Broomfield, Colorado (2008) 
  • Tights: Nordstrom Rack, Boulder, Colorado (2013) 
  • Skirt: Consignment at Traid in London (2014) 
  • Necklace: Spitalfields Market, London (2013) 
  • Earrings: This Etsy Shop (2012) and various piercings shops around the world including Cold Steel in London 
  • Boots: Consignment at Common Threads, Boulder, Colorado (2011) 

I also made a Pumpkin PieCake today! It’s not a pie, and it’s not a cake. It’s delicious. And it’s pumpkin. Finally. The outside crust is more like a cake, but the inner texture is much more like a pie. I’m thinking of making this again for Thanksgiving.

Recipe at the bottom of the post.



Perfect Slice.

Perfect Slice.

Dat texture

Dat texture

Recipe for Pumpkin PieCake


  • 1 half a smallish roasted pumpkin (roast on VERY low temperature for about four-five hours) 
  • 1/2 cup white sugar
  • 1 1/2 cups self-rising flour (or flour + baking soda) 
  • 2 eggs
  • Pumpkin pie spice, or at the very least nutmeg 
  • 3 Tablespoons of whole milk 
  • A dash of water (if needed) 
  • 2 Tablespoons of olive oil 
  1. Preheat the oven to around 200C (~400F). Scoop the pumpkin out of the skin and mash it well with a fork. You want a near-puree texture. Add the milk and continue stirring until the mixture is mostly smooth. 
  2. Add the sugar and spices. Continue stirring. 
  3. Add the eggs and stir in. Add the oil at this time, too (I forgot and it didn’t really matter, but it’s probably better done here).
  4. Add the flour, making sure that the dough does not become bally or chunky. A smooth batter is what you’re going for. 
  5. Grease a circular sandwich tin or baking pan with olive oil. Pour the batter into the pan and distribute it evenly. 
  6. Make certain you have a ‘catch tray’ in the oven below the cake pan, in case my imprecise recipe causes boil-over. Put the PieCake into the oven and bake for around 40 minutes, or until it is fragrant and toasted on top.