Excuse me whilst I just like everything that you've been posting because I AM SO PROUD OF YOU AAAHHH you've had some serious shit thrown your way since we begun talking and you have bounced back fabulously, being the clever and beautiful and witty lady that I'm sure a good few of your followers aspire to be (work it, girl) and to top it off you've joined me in the 2:1 club. FANTASTIC NEWS, GREAT SUCCESS. Well done you astounding woman! Much love and hugs to you! PS your grad hair looked AMAZING.
Asketh - bigscarytiger
My favourite Scottish human ladies and gents! Absolute beaut inside and out <3
I am a mad woman:
Looking for full time work. Get offered a 40hr contract with Pandora, and here I am turning it down because I have a final trial shift at an expensive independent wine bar (front of house, 30+ hrs). Wine and amazing amazing food takes precedent and I might not even get the job … potentially a stupid decision. The things I do for food and wine.
Hey! A colossal congratulations sending your way. Cheers!! I love acquiring vegan recipes via your blog and reading about all the what's ups going on in your live. Keep up the excellent wrk. Wishing you the best ( especially health wise ) -hb
Asketh - adatetoyou
Thank you! This was a lovely message to wake up to before work :) <3
It’s very rare that I will eat a “proper” breakfast. Usually I’ll just grab an espresso and some form of fruit before leaving for the day. Old habits die hard it seems, but I have been trying to rectify that recently. After all your mother wasn’t lying when she told you that “Breakfast is the most important meal of the day”. Eggs are one of the best vegetarian breakfast options, because they can be cooked in so many great ways and are packed with protein! This is my favourite way to cook them, and usually sweat the garlic for a little longer than the norm for maximum flavour. Whoever said scrambled eggs had to be boring was a damn liar!
Well guys it’s officially over. The fat lady has sung and the jury’s back from deliberation. I’m officially graduating from one of the top 10 Universities in England with a 2:1 in History of Art (with Honors).
Honestly I’m over the moon. I lost my way a fair bit between the ages of 16 and 18. I stopped caring about my future and my grades suffered significantly. My life (both personal and academic) started to spiral into a pit that I never thought I’d escape from. I had to work very hard to pull it back again.
I cut people out of my life, and dedicated every waking moment to fixing every mistake I’d made. I got into a lot of Universities but almost fell at the final hurdle. In fact I never even made the offer for Warwick, and had to beg them to give me another shot. Yet here I am, after three years of working hard and trying to prove myself, graduating with all my friends (everyone on my tiny degree course did wonderfully. I am so proud of them!)
I’ve achieved more than anyone could have imagined. If I wanted to go to Harvard to do a Masters degree I could (the second I win the lottery of course). This has been an important lesson, that it doesn’t matter what you’ve done, it’s how hard you work to pull it back. Nothing is ever lost.
Warwick Uni you have been my saving grace. Thank you for taking a chance with me.
Well guys, the time has finally come to re-brand. In 3 weeks time I will be dressed in a cap and gown, holding a diploma and looking to the unknown future with pure terror.
I will no longer be a student.
So my blog is changing a little! “jazzystudentveg” has become “cashstrappedcooking” … it’s essentially exactly the same, except now I’m just a normal person with no money, working 9-5 and cooking in my free time. I felt that my blog needed to reflect that.
Here’s hoping you lovely lot stick with me!
All my Love!
This was a very simple dish I rustled up last night with whatever I could find in my friends fridge and cupboard (though I admit I did pop to Tesco to buy fresh basil. Fresh basil is the greatest of all the Italian herbs. I bow to it’s glory). Normally I’d put a hand blender to it, but since I cooked it so slowly it was nicely reduced by the time I stirred it through the pasta; plus Craig hasn’t even got a sieve so I reckon trying to a find a hand blender in his cupboards would have been a fools errand! Besides, a decent chunky pasta sauce is a thing of great beauty! Excellent after a long hard Sunday of watching the F1 and sunbathing on the roof.