Tag » Real Life
Rice pudding. It’s amazing, right? Timeless comfort from the humble union of rice and milk, sweetened, stirred, and perhaps bedazzled with a spark of dried fruit or ground cinnamon. Made with long-grain (basmati) white rice, it’s an elegant dessert, but made with chewy, short-grain brown rice, it’s my jam as a substantial snack or—made with a little less sugar—an alternative to oatmeal for breakfast.  For this vegan version, homemade cashew-coconut milk makes a smooth and creamy backdrop. Read More
  The eclectic port town of Olympia, Washington, put itself on the feminist map in the early ’90s as the home of the riot grrrl movement, K Records, and badass lady-fronted acts like Bikini Kill and Sleater-Kinney. Washington’s capital city is still a progressive hub with a thriving music scene that no Kathleen Hanna fangirl should miss. Read More
The golden age of podcasting is upon us—everyone and their mother seems to want to host a digital radio show. But how can you compete with the nearly 300,000 podcasts currently listed in iTunes? As someone who’s produced both StoryCorps and the Moth Radio Hour, and is now Director of Audio at BuzzFeed, I can help. It’s going to take some doing to make your show stand out. And though the podcasting community is about as white and male as it could possibly be, more and more women and people of color are coming to the forefront, hosting smart, engaging shows. Read More
These days, online privacy is a big deal. Everyone's worried about being hacked, spied on, companies following their every move, exes trying to ruin their reputation, and making mistakes that they can’t fix. Often, our privacy gets violated because no one warned us about what to look out for, or who not to trust. You wouldn’t give your ID to a random dude on the street—why give it to Facebook? One of the biggest problems we women face is that most websites and apps are not designed to safeguard us. We’re targets. Read More
As BUST's beloved Eat Me columnist, Chef Rossi has been schooling us on everything from poached eggs to tuna tartare for more than 16 years, and always with a dash of humor. But those with heartier reading appetites can now devour The Raging Skillet: The True Life Story of Chef Rossi, her juicy memoir about growing up, becoming a chef, and working as New York’s most unconventional wedding caterer. Read More
Who says suds are just for dudes? These lady-owned craft beer companies are brewing up some of the tastiest small-batch ales around. Jackalope Brewing Company  This Nashville, Tennessee-based brewery was founded by BFFs Bailey Spaulding and Robyn Virball. Spaulding is the brewmistress behind the delicious Lovebird Wheat Beer (4.4% ABV), a hefeweizen crafted with heaps of strawberries and raspberries. It’s light, crisp, and not too sweet; a perfect choice for lazy Sunday sippin’. Lovebird, $9.99 for a 6-pack of 12-oz. cans, jackalopebrew. Read More
Come for the devils and stay for the desserts in weird, wonderful Tasmania Mount Wellington Observation Center A strange and beautiful island, from which ships chart their course to Antarctica, Tasmania is a part of Australia like no other. Foodies flock to the “Apple Isle” to devour gorgeous produce that adorns the menus of some of Australia’s finest restaurants. Read More

DIY Pressed Flowers

BY BUST Magazine in DIY

With just a few pretty blooms and some ordinary household supplies, you can press flowers in a flash.  Pressing flowers has to be one of the easiest crafts in the world. Back in the day, blooms were preserved in a flower press or between the pages of a heavy book, and took weeks to dry completely. But today, a microwave can help you get the job done in one minute flat. Glue your finished petals to poster board and place them in a glass-fronted frame, and you’re done. And if you make it now, you’ll have bit of summertime to cheer you through the coming cold winter months. Read More
To add a little multipurpose bling to your outfit, skip the candy necklace and go slip on some crayon rings. These chunky bands provide artsy oomph, and as a bonus, they’re super easy and inexpensive to make. Read More
Europeans have been baking with olive oil for thousands of years, so they know that if you partially freeze olive oil, it acts a lot like butter. Once in the oven, the cold pockets of oil react with the heat to make steam, creating flakiness. About an hour before starting to bake, place the olive oil in a thin plastic container. Freeze until it’s opaque and congealed but still soft, like the consistency of slightly melted sorbet. Top this pie with a scoop of coconut-milk ice cream and you’ve got a dairy-free confection that’ll tempt even die-hard butter lovers. Read More