A Few Links from the New York Times.

When I recently moved into my new apartment, I was incredibly lucky to receive an amazing housewarming gift from my parents: a subscription to the Sunday edition of the New York Times. I try to read as much as possible and soak it all in on Sunday, but it does tend to pile up on the coffee table and I end up reading various sections later on in the week.

So here's a few recent links from the New York Times:

This piece from the book review offers an excellent analysis on how multimedia and multitasking are affecting our way of life.

Here's a fashion feature on people who challenge themselves to wear only six items of clothing for a month.

If I could pick a place to travel, I'd certainly want to spend more than 36 Hours in Florence. Still, this whirlwind trip looks like a fabulous vacation.

I took this picture on a trip to Florence!

A Few Links to Summon The Weekend.

After being sick for a week and a half, I'm finally back to posting a few links to get the weekend started.

I'm looking forward to checking out awesome art thanks to free admission at tons of San Francisco museums this weekend...

Here's the trailer for the highly anticipated film Howl, which covers Allen Ginsberg's obscenity trial over one of the best poems of the 20th century.

Finally, for all you bacon lovers out there, here is a creation to whet your appetite: a burger made of ground bacon. I'm torn between loving it and hating it, but you have to admit that it's creative.

A Few Links for a Sunday Afternoon.

I've watched it since the beginning and am excited for the season premiere tonight, but I have to agree that Entourage has jumped the shark.

Given that the new iPhone was released this week, it's pretty terrifying to realize that phone companies are trying to cover up the connection between cell phone use and brain tumors.

Here's the trailer for The Social Network, the movie about the founders of Facebook.

The boys are back tonight.

College Cooking Class: Shrimp Fried Rice

For one of those nights when you need to use up a bunch of leftovers but still want something filling and satisfying, there's fried rice. The trick is to use rice that's been sitting in the fridge to get the right consistency. Throw in whatever veggies and protein source you have, and eggs if you have some, you've got a quickly whipped up yet delicious dinner.

Ingredients:

- 3 cups cooked rice

- 1 cup cooked but frozen shrimp

- 2 eggs

- 1/2 cup frozen peas

- 1/3 cup chopped baby carrots

- 1 tablespoon vegetable oil

- 2 tablespoons soy sauce

1) In a slightly oiled pan, lightly scramble the two eggs until soft and not completely done. Put aside on a plate.

2) Place frozen peas and chopped baby carrots into dish with water and microwave until heated through.

3) Let frozen shrimp thaw in a bowl of cold water.

4) Add some oil into a large saucepan and add the cooked rice. Stir around.

4) Add cooked veggies and eggs, then 1 tablespoon soy sauce.

7) When it is uniformly mixed and starting to get crispy, drain and add the shrimp. Stir in the other 1 tablespoon of soy sauce.

8) Mix well and serve. Chopsticks optional.

A Few Links for a Summer Day.

Holy Rollers opens this week! I highly recommend this fascinating movie based on the true story of Hasidic Jews smuggling ecstasy in the late 90s.

Is buying overpriced hipster duds worth compromising your conscience? We should boycott American Apparel for its disgusting appearance discrimination.

I just came back from a pricy Trader Joe's run, so maybe I should follow this man's guide to eating well on $1 a day...

College Cooking Class: Pesto Pasta with Chicken

Tonight I'm sharing a recipe that got me through finals: delicious and healthy pesto pasta with chicken and green beans. It's a balanced meal in a bowl that has protein and veggies. I recommend getting the fresh Genova pesto from Trader Joe's, but you can make your own if you have fresh basil.

Ingredients:

- 1/4 of a package of penne pasta (or any other noodle)

- 2 small, boneless, skinless chicken breasts

- 1 tablespoon pesto sauce

- 1 cup green beans

- 1 teaspoon olive oil

- parmesan cheese to taste

1) Turn on the stove and set up water to boil for the penne; defrost chicken in a bowl of warm water.

2) Rinse green beans and set aside in a bowl with some water.

3) Let the pasta cook on the stove. When it is done, drain in a colander. Place it back in the pot it was cooked in.

4) Cut up and cook the chicken in some olive oil for a few minutes on each side.

7) Heat green beans in the microwave; then cut up into smaller pieces.

8) Add chicken pieces and cut up string beans into the pot of pasta. Add pesto and sprinkle on some parmesan cheese. Add more parmesan cheese.

A Few Links to Celebrate Summer Break!

I survived finals and am now starting summer vacation by visiting family in Los Angeles! Here are a few links to ease into the summer.

These tips on packing will help all chronic overpackers actually fit stuff in a suitcase!

I am obsessed with 30 Rock, but this news might be a dealbreaker...

Fans and haters of Sex and the City alike will appreciate this interpretation of the soon to be released sequel.

Who doesn't love Liz Lemon as she sings about working on her night cheese?