Dust in the wind

Aaaaaah so here I am, with some spare time after my last exam and the one on friday. My exam went fine, there was one question I was quite unsure about but the rest was fine so it’ll work out. Friday it’s statistics and mathematics, but I’ve heard that the questions aren’t too difficult so I’m not stressing out just yet. Right now I’m sitting in the library, waiting for my boyfriend to finish work and drive home with him. There is some south american guy listening to an eternal loop of frivolous flutemusic on headphones opposite to me, but he’s only wearing the headphones half-up so I’m stuck here listening to this mindnumbing everlasting tweet tweeet music that reminds me most of the type of shit you hear in elevators or when a company has you on hold on the telephone.
But I’m keeping it chill!

 dress: pimkie, altered

shoes: sac d'anvers

This dress is one of my favorites because I’m a sucker for seethrough and floaty. I altered the sleeves myself: they used to me some sort of layered caps that only covered the top of my shoulders, but that just made my shoulders look broader so I hacked of one of the layers and attached it to the end of the other layer, thus creating some sort of cap/fluttersleeve I much prefer to the shoulderpad look. And you know my clog wannabes: they have the slightly farm-appropriate feel to them, but they are more elegant than closed clogs because there’s toes on display. I don’t think that the closed clogs will ever really be my thing, it looks way too clunky.
The weather was really nice up until 30 minutes ago, right now there is some kind of torrential downpour going on outside. Like seriously, it is raining SO hard that when you stand under some sort of roofing, a couple of feet away from the edge, there is still some kind of sprinkler effect going on because of the ricocheting rain. That shit is wack!

and I made my famous lamb risotto again yesterday:

Mitzicocoa asked me to post recipes so here's my best effort!
what you need:
green olives, lamb (I use the fillet), artichokes, risottorice, basil, tomatosauce (I use a tomatosauce that has several cheeses in it but a regular tomatosauce with some cream would do as well, just use a 'softer' tomatosauce, not too tart), cream, parmezan, a small onion, two cloves of garlic, olive oil, butter, pepper and some beef-broth. All the measurements are up to personal preferences, but I use the same amount of artichokes, olives and lamb as to have the right proportions. And be sure to have too much broth instead of too little, you don't want undercooked risotto and adding plain water isn't the same


preparation: start by preparing/heating the broth. I just use the dried bouillon you can add to boiling water. While the water is heating up, chop up the onion(medium pieces) and garlic(small pieces). Have a pan on the stove and heat a copious amount of olive oil with some butter, butter always enhances flavours. Add onions and garlic and let them have a few minutes in the pan until the onions go glazy (don't know what you call it in english, it means that it turns slightly seethrough :D). Add the risotto and stir until the rice is covered with oil/butter. Add a little bit of broth, cover the pan and let it cook. Now start cutting up the lamb, olives and artichokes. Keep an eye on the pan, adding small amounts of broth whenever the rice has soaked up all the fluids. When everything is chopped up, put a pan on the fire with a teeny bit of olive oil and when the pan is hot, throw in the lamb. When the lamb is brown, add olives, artichokes and tomatosauce. When the risotto is "done" (i.e. cooked enough), add a bit of cream, quite some parmezan and some grind some pepper over it. Chop up the basil, plate everything et voila!