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Life is oh so dandy

A collection of vegetarian recipes, life's (mis)advenures and mediocre photography

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Friends, Romans, countrymen, I’d like to introduce you to what has become one of my favourite meals in the past year: the Moroccan m’hanncha or snake 🐍 Typically, this consists of filo pastry stuffed with almonds, dates and is served as a dessert (see cookbook). I threw 90% of that out the window and restyled it as a main dish stuffed with butternut, wild rice and aromatic spices (not as pretty as cookbook but still hella tasty) 😍 Meet your next favourite meal through the link in my bio 😏

New recipe up! *whoop whoop* The flavour train comes to town in these shawarmas stuffed with curry roasted cauliflower, brown sugar carrots and spinach hummus 😍 Make sure to grab the recipe for this easy weekday lunch through the link in my bio! 😎

In my first post this year, I’m reflecting on my first year at Penn and the most important lesson I learnt that competition is an illusion. The link is in my bio 😊 Promise that this is the last pic of my feet that I’ll be posting for a while 🤞🏾

Salut! After a long first year of college I’ve come back to Instagram! As for my return to the kitchen: watch my story to see how much of a disaster that’s been 😂 So a couple of months ago @vegsarah tagged me to share some facts with y’all and I procrastinated until the end of the school year so here we go 😅 1. I was born and raised in Harare, Zimbabwe 🇿🇼 2. I’m a rising sophomore at the University Of Pennsylvania studying Systems Engineering 🤓 3. I’m big on sports - at Penn I’m on the tennis and ski teams and in my free time I run and bike 🚲 4. Huge bookworm here 🙋🏾‍♀️ currently devouring every African work I can find, so if you have any recommendations please let me know! 5. In Game of Thrones, I would definitely be House Lannister 🦁 (think more Tyrion and Tywin, less like Cersei and Jaime) 6. I’ve been vegetarian for over a year now, I was vegan for a couple of months but after complications with my health I had to start eating dairy again (still won’t touch eggs though) 7. I’ve been studying French for over 7 years 8. I think that the combination of mint and chocolate is an abomination 9. My music taste is all over the place, I’m into Diplo, Trippie Redd, Jaden Smith, PVRIS and a myriad of artists and genres 10. My spirit animal is an elephant 🐘

Grateful for so many things this holiday season 🙏🏾🌲 The chance to be at home, my wonderful friends who came to see me yesterday and all the amazing things that have happened to me this year. 💕✨ I’ve had the opportunity to connect with so many Zimbabwean creatives this year including @zimbo_son and @gastronomy_wanderings and I’d love to meet up and work with any other creatives out there, food blogger or not! 🇿🇼📷👗 If you’re interested in working together in 2018 then please don’t be afraid to get in contact with me! Looking forward to creative growth and even more adventures in 2018 😍👌🏾

Okay so I know I promised a post this weekend. And in all honesty, I had the full intention of doing that. I sat down to write and stared at a blank page for 30 minutes before watching old episodes of Grey’s Anatomy on Netflix. Totally not productive 👎🏾 I had never once imagined in my lifetime that I could be this worn down, broken and exhausted. And my first semester at college has managed to do that and so much more. Going to Penn has been an insane adventure, more than I could ever have expected but it has also been the toughest challenge I have ever faced. Being 8000 miles away from home hasn’t made it any easier, and as we move into the last week of classes, the only thing that’s on my mind is how close I am to going back home 🙏🏾❤️🇿🇼 So to answer the question that you’ve been dying to ask - yes I will post again. When exactly? I can’t give you a date on that. With all the pressure that deadlines have given me over the past few months, I would hate for this project of mine to feel like just another chore to do. Because it is so much more than that. To all of you who continue to send me emails and DMs whilst I’ve been inactive, thank you so much it means the world to me 💕 Sending you love wherever you are in the world! 🌻

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Recent Posts

Moroccan M’hanncha, Spiced Vegetables in a Pastry Casing
Roasted Vegetable Sheetpan Shawarma with Spinach Hummus
Competition is an Illusion: My First Year at an Ivy League School
Marinated Tomato and Mozzarella Caprese Ciabbata Sandwich
Herby Halloumi Heirloom Tomato Bake

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