Caprese made with baby bell cheese 🐮🐮 and CSA basil 🍃#nomnomnom
Keni
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YOU ARE THE REASON
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@thoughtb-rst
Caprese made with baby bell cheese 🐮🐮 and CSA basil 🍃#nomnomnom
Bill Gates thinks a major outbreak of disease is the biggest threat to humankind
And he thinks there’s more than a 50% chance one will happen in his lifetime.
Too many people on the planet!! The earth has reached its carrying capacity, it is not designed to support this many consuming at the levels we do now. It's also not designed to support this many people living in close proximity. Things are out of balance and something's gotta give.
1. Flatirons hike. (Excellent views and not too challenging, took me about 2 hours) 2. Tea at the Boulder teahouse. (Mediocre, the tea wasn't very good quality and I felt like the water wasn't warm enough) 3. Saw this cute sign at a random gift shop on pearl street. 4. Beer at Mountain Sun Brewery, nice kolsch. Interesting salad w cantaloupe and sunflower seeds. 5. Boulder book store, lost myself for a few hours reading random novels. (I read a chapter and then skipped to the end to see what would happen) 6. Saturday evening meal on my own at japango with some sake for one. The rice didn't taste quite right but flavors were decent otherwise. (Feel you can't expect too much from a Japanese restaurant that also serves calamari and Brussels sprouts.)
Relaxing evening in the kitchen. Blanched asparagus, steamed flounder, cheesy potato wedges #nomnomnom #homemade #iate3potatoes #inonesitting 🐷🐷🐷
On Realizing You’re Actually An Adult, And Creating A Tribe
There are several birthdays in life that are supposed to signify adulthood in various ways, milestones we pass and then view from the other side, not feeling all that much different. I thought something big would happen at 18, or 21, or 25, and they didn’t, of course. Maturity doesn’t happen when you blow out a certain number of candles; it strikes you at various moments when you are suddenly faced with the freedom to make certain choices, or the responsibility to take on others. It’s a subtle shift in your perception of things, or a feeing of calm confidence that used to escape you when you were younger, and distinctly spazzier. I’m 26 now, which is by all reasonable measures still very young, but only a year before my parents had me, and two years after they got married. I could very well be dealing with much more adult things than I am now, and perhaps I would feel even more mature and capable if I were. But I’m not, and I feel pretty good where I am.
Part of this is doing work I enjoy, which I recognize as a luxury and privilege that many people don’t have. Sure, I don’t have total autonomy in the projects I take on — I still have rent to pay, after all — but I can make my own schedule, and work on things I love and care about most of the time, and make my whole living writing. It’s certainly a huge boost in confidence, and in making me feel like I have achieved some nebulous level of adulthood.
But more than that, I feel secure in where I am in life — and propelled forward towards the dreams I still have — by the tribe I have chosen to surround myself with. I have talked before about the important shift in my life when I moved to a new country and started from zero in terms of friends, but it’s not just something that takes place when you begin freshly in a totally new geographic space. It’s also something that happens mentally, when you escape, if not your hometown itself, the hometown mindset that keeps you locked into the same routines, the same obligations, and the same horizons. (For what it’s worth, I know many people who still live in my hometown because they love it — and Annapolis is easy to love — but who are not at all bound to this mentality and have forged exciting new lives and tribes within it.)
Social media tends to burden us with this idea that we are closer to people than we actually are, that because we have seen the lives of acquaintances unfold before us we owe them some kind of weight in our lives, or that their opinions should be meaningful to us. We become caught in the web of obligation to withering social groups, or norms that we feel we must follow because of the hypothetical judgment of others. And while some friends will follow us naturally from grammar school to adulthood because we love them and are truly well-matched, there are many others who tend to linger on the periphery of our social group because it would feel wrong to cut them, and even subconsciously, their existence fills our own sense of horizon and purpose.
I recently went back to my hometown for a weekend, and was struck by how nice it was to see the town on my own terms, to see the people I wanted to see, to run into happy old acquaintances, to stay with friends who have grown into thoughtful and kind adults. It was wonderful being able to see the place I grew up without the baggage of necessity, of feeling that I had to say hello to this person, or to invite that person. And this can only come from creating a new tribe, in much the same way: by choosing who makes you grow and who you aspire to be more like, and remembering that you do not owe your time or your emotional energy to anyone.
Your tribe should be a mix of people from all elements of your self — your hobbies, your job, your old friends and new — all of whom bring something essential to your social life, and bring out the best elements of your personality. One might be the person with whom you work hard and strive for more in the professional world; one might be the person with whom you can have emotionally restorative and thoughtful talks. One person might remind you to be fun and enjoy your youth, while the other might remind you that you have so much you can still achieve if you make mature decisions. In my personal tribe, I would say I have about 10 close people, nearly all women, with whom I can talk freely about everything from my relationship to my bank account. This summer, Marc and I are engaging in one of those scary-but-rewarding friendship milestones and taking a very diverse group of friends away to a beach house for a week or so. It’s one of those things that feels adult not because you can afford it (which is its own milestone), but because you know that everyone you are bringing is open-minded, mature, and the kind of person you would feel comfortable dropping in a house with strangers for a vacation. And to be fair, we’ve done the vacation thing twice before, and the groups did not gel as well because we simply weren’t yet that good at choosing the right combination. You live and you learn.
In the end, I have a long way to grow, and much more to learn about becoming an adult — particularly in the financial sense. But shedding the notion that I have to hold onto every social contact and remain in the same space mentally has done wonders for making me grow as it stands. I have learned to be smarter with money, more confident at work, and more demanding of emotional maturity and mutual respect. I no longer have friends that treat me like shit, as many young adults tend to keep around, because I have no need for them. And neither do you. We can select each person we want to surround ourselves with intentionally, and create a tight-knit second family of people who make us better people. We may have been raised with some great friends, but that doesn’t have to be the extent of who we love. We can be so much bigger, and so much better, than where we started.
Monday: words to live by for the week. “…and it is those who laugh and smile all the time that are most worth being around.”
#homemade lemon potatoes and Brussels sprouts. Epic 4 hours in the kitchen prepping, cooking, eating and chatting with my roommate. It's been a long week and glad to have unwound myself with some cooking. #TBIT
Crepe a Shanxi 摊饼子
My first entry into the Chinese recipes & culture section of my blog. I was born in a small town in Shanxi, China in the Lvliang mountain range and spent the first 6 years of my life in a village of 100 people up in the Loess Plateau. ( 山西省吕梁市临县) Both my parents are from the same County, and these are the foods they ate growing up and which my mom continued to cook for us. When I visit my grandparents now, this is still what they eat. After spending five and a half years in China and visiting my grandparents twice a year, I've grown more attached to the land and culture. I'm also struck by how quickly this could disappear as more of our family moves to cities and we continue to become more involved in our lives in North America.
So I've decided to start writing all this down! It's a bit difficult as Chinese people tend to not use recipes. It's all about watching your mom cook, trial and error and getting an idea of what it should look like. I'm not good enough of a cook to do all these things on the fly and like having consistency with my food. So I call my mom every once in a while for some guidance and document what I try making.
We used to have these for dinner. They're rolled and dipped in vinegar (a Shanxi staple) or homemade tomato sauce. Delicious finger food for kids! (Pictures later as this first batch didn't turn out very well...) I've put pretty detailed instructions, one for documentation and two because when you're first starting off, it's good to have someone explain why you're doing what you're doing.
1 1/2 cups flour
1 egg
1/4 cup spring onions
1 1/2 tbsp salt (adjust to taste)
1 1/2 cup water
Half a potato (for rubbing oil on pan)
2 tbsp Vegetable oil (or something else with relatively high smoke point)
Makes 5 plate sized crepe.
Mix flour, eggs, water, salt and spring onions in medium mixing bowl with chopsticks or a spoon until mixture is smooth. You don't need a whisk for this (and I wonder if maybe too much air gets into the batter)
Heat medium to large non-stick saucepan on medium high. (I had mine turned to 8 on a scale of 10. You might be tempted to turn it to a lower setting, but since the crepes are so thin, they won't cook enough before they need to be turned. Plus I think they taste better crispy)
Pour 2 tbsp vegetable oil into small bowl or plate.
Dip potato in oil and coat bottom of pan. Since the layer of oil is so thin, I haven't yet figured out how to test if the oil is ready. Usually when you stir fry, the oil is ready when it becomes less viscous and you can see streaks. Essentially when you poor in the batter, it should sizzle, like when you make pancakes!
Spoon 1/4 batter onto centre of pan. Swirl pan so that batter spreads out and coats the bottom relatively evenly. (I haven't timed but it should be about 30 seconds to a minute)
Wait until edges brown and curl a bit, flip crepe over with a spatula (or if you're good enough, you can do it in the pan!) The crepe should be golden brown with slight bubbles. Wait another minute and remove from pan.
At this point in time, it's a good idea to taste the crepe to see if you like it, e.g. saltiness or adding water or flour to adjust consistency.
If you want to keep warm, can be kept warm in the oven at 200F. They can be rolled into tubes and dipped into a light vinegar/soy sauce mixture.
I will post a recipe for tomato sauce shortly. This is great with these crepes, noodles, or cat's ears (made from a northern Chinese grain) I haven't yet experimented with putting things inside, but it would probably work with Chinese stuffings like General Tsao chicken, some onion sprigs or maybe black pepper beaf with slivers of green peppers...yum =)
Transfer to #line1 uptown at Columbus Circle
1 train, Canal St Station. Each lighthouse is composed of slightly different coloured mosaics. #1train #lilinycmtaart #subwayart
Uptown bound F train mosaic of cherry trees. The other side was of waves and two giant beautiful fish (perhaps carp?) #ftrain #lilinycmtaart #subwayart
Lessons about Sample Sale Shopping in NYC
Today, I waited in line for 40 minutes to check out the last day of J Crew's annual sample sale during exam week. A few things i learned:
New Yorkers LOVE waiting in line - Shakespeare in the Park, brunch, free whiskey tastings, etc.
It is chaotic. The clothes are not ordered by size, generally by type. There are no mirrors nor change rooms. So you get girls just dumping clothes on the ground, stripping down to their bras and trying stuff on in the middle of the room.
Given that there are no mirrors - going with a buddy is a great idea! and people are really nice about offering feedback on clothes.
Go early to avoid lines and for a bigger and neater selection.
Sizing: There were a lot of 00s, 8, 10, 12s randomly dispersed. Almost no 2s and a few 4's and 6's.
Be prepared to rifle through A LOT of stuff.
Not being in a hurry with 2-3 hours to spend would have been a good to thoroughly browse through stuff. My spoils: a beautiful wool coat (maybe a size too big) and a little cream coloured cardigan.
I don’t know if I wrote this or wrote it down after hearing someone say it but I laughed really hard when I found this tucked in a book just now. #humblemuch
Thought of the week...
Success!! #nomnomnom these noodles finally turned out well. 200ml water + 2 cups of flour. #homemade
Midnight kitchen adventures. Oatmeal craisin chocolate chip cookies. #homemade
In process squash soup. #homemade