CURRENT MISSION

To see the world

ABOUT ME

Hey, I'm a former archeology and french student currently working in theater. I just moved to Chicago from Paris! I still hope to be able to host couchsurfers in the U.S.! What else...I'm friendly and, hopefully, easygoing. I love hiking and visiting archaeological sites. I also really love to cook for people (if you don't mind trying some vegan cooking)!

Interests

archaeology, the outdoors, film, theater, vegan cuisine, people

• theater
• cooking
• vegan
• outdoor activities
• hiking
• archeology

Teach, Learn, Share

My favorite winter stew recipe:

Ingredients:

1TBS. Olive Oil
1 Large, Finely-Chopped, Sweet Onion
4-5 Finely-Chopped Garlic Cloves
1/2 Large, Finely-Chopped, Red Bell Pepper
3-5 Large, Coarsely-Chopped Carrots
5-6 Large, Coarsely-Chopped Celery Stalks
4 Finely-Chopped, slightly Over-Ripe, Tomatoes
2 Cups of (dried) Lentils
2 Cups of (dried) Black-Eyed Peas

Place the garlic, onions and peppers in a large stock pot, add one or to TBS of olive oil and about 1/4-1/2 a cup of water (so that the entire bottom of the pot is damp).

Sautee on high heat.

When the ingredients start getting soft, and most of the water has evaporated from the pot, add your tomatoes, celery, and two cups of water.

When this mixture begins boiling, add your carrots, lentils and peas, along with enough water so that the top of the beans is lightly submerged.

After the stew begins to boil, cover the stew, reduce the heat by 1/4 and/or just check on your stew every twenty minutes.

Once the beans are soft, turn off the heat but leave on the lid. The longer you let it sit, the stronger the flavor. I try and wait an hour before eating, at least, but it's hard!

Countries I’ve Visited

Belgium, China, Germany, Indonesia, Ireland, Italy, Jordan, Morocco, Singapore, Spain, Thailand, United Kingdom

Countries I’ve Lived In

Egypt, France, Japan, United States