Spring // Tea Time

omg omg it’s spring wut.

This beautiful weather has got me in a good mooooodddddd <3 <3 <3 (That, and ignoring the fact that I have piles of work to do. heh.) Yesterday was Holi, too, bringing some color to shove out Winter, which extended its stay far too long.

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Recently the Tufts Third Day Gospel Choir also performed, with Anchord as the guest performance! Anchord also performed at Relay for Life, which is an awesome event all the time. Also, the Tufts chapter of Love146 had their annual benefit concert, which was a total success! It’s been incredible going to all these events and seeing what people are passionate about.

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Since the semester is coming to a close, I have to start thinking about reducing the amount of stuff I have to pack into boxes. Freshmen year started with four boxes, and Sophomore year ended with over six. #notaminimalist

That stuff includes food; i.e., baking supplies. Can’t pack a bunch of butter and eggs to be put in a basement for 3 months, can I? Hmm, I guess that just means I need to use it all before May…

Tonight I have night class from 6-9pm. (ugh.) My friends and I decided to make it a little happier by having some tea and crumpets, so during our break, we’re planning on running over to the kitchen, using the hot water kettle to make some tea, and enjoy some baked goods together.

Or at least that’s my plan. Whether anyone else is actually joining me is beyond my knowledge.

sooOOOooooOOOOoo what can I bake with flour, sugar, eggs, and butter? +dried cranberries & orange juice from dining halls/friends?

Cranberry Orange Muffins!


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so small. so cute. so tasty.

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can’t wait to try some tonight while learning about molecular biotechnology!

Join me in ringing in Spring with some yumminess :)

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Cranberry Orange Muffins


  • 2 cups flour
  • 3/4 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cranberries
  • 1 egg
  • 3/4 cups orange juice
  • 1/4 cup vegetable oil
  • 1 tsp grated orange rind


  1. Preheat oven to 400F. Grease muffin pan.
  2. Combine dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl.
  3. In a separate medium sized bowl, beat orange juice, egg, vegetable oil, and orange rind.
  4. Pour wet ingredients into dry all at once and mix.
  5. Add dried cranberries. Stir just to moisten.
  6. Spoon batter into muffin pan so the cups are 3/4 full. Bake for 15-20 minutes or until the muffins are lightly browned and firm to the touch.

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