Have you ever seen the rain

I'm fully aware of the fact that these pics suck donkeyballs, but it was raining  and dark and gross so this was the best I could come up with. Rain -> need to keep hair dry -> hat. I quite like the hat with this outfit, so I guess I was majorly inspired by the weather? I'm not that in love with this look, but mostly because it looks craptacular in the pics. It looked a lot better in real life, but you'll just have to trust me on that one.

I'm kinda bummed that almost EVERY blogger is packing up to go check out NYFW right now, and I'm stuck here in crappy rainy Belgium. Also, all of my friends at school have left on Erasmus to study abroad, so I have virtually no one left to have fun with :( It'll feel like the first days at a new school. That sucks. I'm too old for this crap! And it's so hard to find people I actually LIKE, you know? I'm quite a sociable person, but I find it exhausting to have to be all "yeay lets have fun" with people that don't share my sense of humor. I feel like I always need to entertain those people instead of having a good two way interaction. Oh well, we'll see I guess. I'm just a bit down about it.

I made tuna-pine nut risotto! Omznomz

If anyone wants the recipe, let me know and I'll type it out!

edit:  you guys were pretty clear about the fact you DID want me to share my recipe, so here it is!


you'll need:

• butter 
• olive oil 
• small onion
• risotto rice 
• 1,2 liter of either chicken or fish stock (I used chicken, but I found it drowned out the tuna flavor. Oh and I just used those dried cubes you dissolve in boiling water)
• salt and pepper
• canned tuna or grilled tuna (recipe lists 225 gram, but I'd suggest using more, like 300-320 gram)
• black olives, about 30 of them I guess? (I used green ones because my grocery store doesn't carry normal black olives, tastes better too)
• some artichokes
• 1 teaspoon chopped parslay (I prefer flat leaf)
• 1 teaspoon chopped marjoram or oregano
• 2 tablespoons white wine vinegar (I used more like 4, the tangy flavor compliments the tuna)
• 50 grams of pine nuts (I'd go easy on these, because their taste is quite strong in the end product)
• 1 clove of garlic
• some fresh tomatoes, peeled, de-seeded and chopped (I used 3 tomatoes, and my master tip to peel them is to just use a peeler like this one instead of going through that tedious boiling process)
• some parmezan cheese
• cayenne pepper (powderform) 
• I also added a couple sundried tomatoes because I loved the color and sweetness it adds.

Prep:
1. Heat some butter with a bit of olive oil in a deep pan on medium heat. Add the chopped onion and fry until glazed. Lower heat, add the rice and stir for about 2-3 minutes until the rice also goes glazy. Start adding the stock, a little at a time with a ladle. Keep doing this for about 20 minutes, or until the rice is creamy and has absorbed most/all of the liquid. Season with salt and pepper.


2. Meanwhile, put the tuna in a bowl and separate it into flakes. Add tuna, parsley, marjoram and vinegar. Season with salt, pepper and cayenne powder.


3. Heat some oil in a small pan with the heat on high. Roast the pine nuts and garlic for 2 minutes and brown them a bit. Add the tomatoes and stir everything around. Let it heat through for about 5 minutes or until the tomatoes go a bit gooey or saucy. Add this tomatomix to the tunamix, and add all of it to the finished risotto. Stir around, add parmezan and serve. Bon appetit!

poncho, socks, hat: H&M

boots: Texto

striped shirtdress: Pimkie