Regarding Who I Am

So this post is going to be a bit different than any other post I think I’ve ever written. But I think it may be my one of my favorites. It’s rather personal—not one of “what’s” but instead, a deeper look and “who’s” and “why’s”.

I would like to say I had a specific reason for writing this, but in truth, I don’t think I did. It’s no examination of rocket science or even molecular gastronomy.  It’s merely the musings on and of one person: me.

This Sunday marks the one year anniversary of my journey to beginning life at Georgetown.  I can’t believe that it’s been one year, and at the same time, I can’t fathom that it’s only been a year. Because truly, the last 365 days of my life have been the most life-changing I’ve ever experience. That is no exaggeration.

Now, as I begin my sophomore year at Georgetown University, I’m simultaneously struck my so many different emotions.

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Happiness. I can’t wait to go back to the place where I spent the best year of my life thus far. The idea of seeing my friends—the people who have come to know me best—makes me feel tingly all over.

Apprehension. Despite my confidence, there remains a small but distinct part of me that worries about this year. I’ve heard so much about the “sophomore slump,” and after a fantastic freshman year, I can’t help but feel a bit worried that a major downhill is in my future. Between working, taking classes, extracurriculars, and now interning (!!!), I know I’ll be busy. I know deep down I can handle it, but I still have a lingering feeling of cautiousness.

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Excitement. This is probably the overriding feeling, especially in the face of apprehension. As I said, I love what I do at Georgetown and am happier than ever to be taking on roles that mean the world to me. Between acting as the director of the Georgetown University Farmers’ Market, serving in some way as a part of the student government, working at The Corp, and interning for the business of my dreams, I’m just about dancing with excitement. Not to mention I’ll be living with roommate and best friend, H, and three of my other great girl friends in an apartment on-campus!!

It’s quite simply a little sliver of my thoughts, my grapplings, my discoveries, and my own very own coming-of-age story.

Do what you believe is great work.

Love what you do.

As with all matters of the heart, you’ll know when you find it.

Remembering that I am going to die is the best way to avoid thinking that you have something to lose.

Death is very likely the single best invention of life.

Stay hungry, stay foolish. That is my wish for you.

The above quotes are some of my favorites from Steve Jobs’ Stanford Commencement Speech. While I wasn’t actually there, I always find the video to be one of the most inspiring things I’ve ever seen or heard.

[youtube http://www.youtube.com/watch?v=D1R-jKKp3NA]

It’s funny what a little inspiration does to me. My friends and family who know me well see it happen all the time. I’ll fall in love with an idea, intrigued by the possibility that it may one day be more than just that.

After a Saturday spent focusing on friends, family, and perhaps even a little of myself, I started thinking.

Really thinking.

Not just about the silly ways and means of life but the greater picture—you know, LIFE. As I often have, I wondered about purpose, a basic concept whose very purpose rustles the leaves of my mind.

What is it that I do, and why do I do it? Who does that make me?

These questions are simple but the answer is less so. I’m not talking about why some days, I choose to eat oatmeal over cereal, or vice versa. No, I’m talking about why I live and act as I do.

I wonder why in everything I do. I always seem to find myself wanting, choosing, rising to be a leader, as a wave rises from the ocean. An action so natural that we nearly forget about its seamlessly rhythmic continuity. I wonder why I see an application and feel the unspoken affirmation course through every channel of my body. From food to politics, graphic design to writing, I want to do it. It’s as if I have an insatiable hunger for life, fulfilled by what I do now but forever and always hungry for more. My physical being is not always as excited by this as my mind. Requiring sleep, nourishment, and care, my body lags behind but obeys my mind like a dutiful servant nonetheless.

I wonder why I can’t help but chase a dream for which the end is never clear. Why I give myself wholly to something but not someone, even me. Why over, and over, and over, I put every ounce of being into what I do with an almost reckless regard for myself. And the truth is, I don’t have a great answer.

I understand the manifest purpose of what I do but not the latent purpose. I know that I’m driven to do something, be someone, change something in this, but quite frankly, I’m not sure why. But I know that I am. It may be a gift or a curse, but regardless, I have always been this person. This I know for sure.

In every memory of life that I possess, I have been the same, exact person.

Not the rare and shining stroke of brilliance or talent.

But rather, the ambitious girl.

The go-getter. The hard worker.

The driven woman.

My mom always teases me that I’m “addicted to applying for things.” And perhaps, if you look at my track record, that much is clear to the bettors.

At age four, I taught myself how to make coffee for my mom and how to work a computer. In elementary school, I intentionally taught myself to ride a bike when alone with nobody’s help. With only the mindset, “I want to do this.”  In middle school, I learned to be the curious chef, fiercely loyal friend, witty girl, and Renaissance up and comer.

In high school, the bets were heightened. I pushed myself to be at the upper cut of my classes, the promising track and field athlete, the Mock Trial Attorney, the editor-in-chief, the thin and in-shape woman, the National Honor Society Secretary, the California Scholarship Federation Vice President, the valedictorian, the Student of the Year Finalist. The blah, blah, blah, blah.

In college, I became a top-notch student, Georgetown University Student Association senator, a Student Governor to the Georgetown University Alumni Association, a Middle Manager for The Corp’s Marketing department and Uncommon Grounds, a Senior Design Editor for Behind the Counter, a director of the Georgetown Farmers’ Market, a Communications Chair for Women in Politics, a freelance writer for Small Kitchen College, a trusting roommate, a promising leader, a dedicated friend, a balanced daughter, a yogi, a baker, a blogger, a budding women.

Those words and titles, however, are meaningless to me.

To even write that, I feel like a dog with a pedigree—prized for what I have accomplished. For what I am, not who I am.

And truthfully, it scares me. It scares me like no fiercesome animal or horror movie ever can or will. It scares me because it is an incontrovertible part of who I am, yet I barely notice it. And when I do, I find myself asking “why?”

Why and for what? I wonder.

I do not ask why I am physically doing these things. I know that answer. I know, with every drop of my blood, sweat, and tears, that I love what I do.

But why do I love it? For that question, the reasoning is less obvious. Even for the things I love. I have learned to tango with words, being choice in what and when I say it. And in doing so, I sometimes find myself oddly able to fool the world around me. To come up with an answer that seems perfectly acceptable to everyone but myself.

To say that I love what I do is an understatement. To say that that’s the kind of person I am is incomplete. To say that I’m a dreamer is ambiguous.

But allow me an attempt to explain as best I can.

The things that I do—from being a foodie to working for a student-run corporation—give me purpose. This constant change and reach, reach, reaching for progress is not merely a surface value but a gripping part of who I am as a person, an inexplicably electrifying force that drives me.

I do not do what I do out of desire for wealth, fame, fortune, or success. I, as any other person in this world, would be a liar to say I’ve never thought about those things. However, they are not my driving energy, my core strength, or my motivating force. Not even close.

I do what I do because somehow, they make me who I am. They somehow fashion the garments of an identity distinct from any other living being in this universe. I know not where they will take me, why this is the path they have led me down. Or why my heart and soul are pulled towards this life in an attraction and emotion that take my breath away.

I just know that they do.

I know that this who I am. That this is my gift. My rise and demise. My curious truth. That this is all I know how to offer the world.

That this is who I am.

Recipe: The Best Salmon Ever

This is one of the recipes that you need to bookmark. Uh like, kinda immediately. Because it’s that good. Better than good! Great. And easy too.

This is one of those recipes that’s going to make you a seafood believer.

One that will make fish haters proclaim, “JUST KEEP SWIMMING!”

One that will knock the gills off even the most refined of fish lovers.

Are you suspicious? Yes, I know all these promises seem fishy.The proof is in the pictures though, right? Let’s you and me do this.

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We begin with the star player of the show: salmon!

This is important. With so few ingredients, this part is all sorts of crucial. Pick it well, and you end up with an Academy Award-winning dish. Pick not-so-well, and you end up with a downward spiral more out of control than Lindsey Lohan’s adolescent years.

Soo…salmon. Fresh (not frozen!) salmon is a must for this dish. Preferable wild, rather than farm-raised. But that one is your prerogative. 

Feeding a family of 4? 2 lbs should do it.

Date night for 2? 1 lb should be just fine.

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From there, we go all “Top Chef.” Grab your sharpest knife. Tallie-ho!

Skin that salmon, working carefully. Keep the knife at a narrow angle, and work slowly to ensure the skin and meat separate.

Dull knives + dancing to Maroon 5 = bad news bears.

In other words, I’d advise you to watch a YouTube video to learn about skinning a piece of fish. Because if Tom Colicchio saw my skinning job, I’d be on the chopping block. Whatever, at least I still have Maroon 5 and my dance moves.

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Now that your fish is skin-free, let’s tackle the marinade. This shiz is easy! Four-ingredient easy, may I add.

Dijon, brown sugar, rice vinegar, and soy sauce. It’s like marriage.

(All the good parts, at least..)

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Note the soy sauce! That’s Chinese soy sauce…not Japanese. Yes, there’s a diff. No, I have no idea what that diff is.

I play it safe, so as to avoid disgracing my dearest little Chinese grandmother. Just go with some sort of soy sauce, and I’m sure you’ll save yourself from disgracing any Asian ancestors you may or may not have.

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Now that you’ve made a marinade that tastes like crack and saved yourself from the impending doom of Asian ancestors, it’s time for some action.

Place the fish in the marinade for 10 minutes, flipping after 5 minutes.

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While you wait for the fish to marinade, start heating your barbecue to medium heat.

We use a charcoal grill. Mom swears it’s better. Like rainbows, ponies, and shooting stars better.

Who can argue with that? Not me.

IMG_2320Grease your grill well, or the barbecue will end up eating more of the fish than you will.

Epic bummer.

Have PAM, will travel!

Grill for 4 minutes on each side, basting with remaining sauce.

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You can guess the plan from here.

Fork. Salmon. Happiness.

Bookmark. Recipe. Now.

Because this is one of those recipes that’s a one-way ticket to utter tastebud nirvana.

The Best Salmon Ever

My mom has been making it for salmon this years, after loosely adapting it from a magazine article. Nobody remembers the real name of the recipe though because our entire family now refers to it as “The Best Salmon Ever.”  It’s simply downright fantastic--so good that friends who have tried our recipe have called us up late at night just to tell us that it is indeed the “Best Salmon Ever.”

Serves 4

2 lbs salmon, fresh (not frozen!!!)

1 tbsp soy sauce
3 tbsp brown sugar
2 tsp dijon mustard
1 tsp rice vinegar

  1. Wash and skin the salmon.
  2. Combine the soy sauce, brown sugar, mustard, and rice vinegar.
  3. Place fish in the marinade for 10 minutes, flipping once after 10 minutes.
  4. While the fish is marinating, grease and heat your barbecue to medium heat.
  5. Grill fish for 4 minutes per side.
  6. Remove from grill, and serve.

Introducing the Characters: Dad

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Dad

History buff. Can watch Patton on repeat. Baseball enthusiast. Daddy daughter lunches. Has lived..everywhere. Tech master. King of breakfast. Courier. Earl grey tea & vanilla chai lattes. Part-time astronomer.

No matter how many times I screw up, Dad has a knack for rescuing me. Whether that means going on a goose chase for my lost phone (I’m a pro at that) or fixing my computer at some ungodly hour of the night, Dad’s there. And usually with a wry grin, at that. He’ll suggest Whole Foods for lunch because it’s my favorite, even though we both know that the hot bar costs a small fortune. And then, there’s pancakes. There is no better maker of pancakes.

Introducing the Characters: Mom

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Mom

Mother dearest. Puts up with both smiling and sass. Beach walks. Local girl travel. Type A, plan on it. Legally. Yoga convert. Deal hound. Accomplished cook. Will beat you in scrabble. Hands down.

Mother dearest, Mommy, Mumma, Mom, oh my. She’s been my loving fan since Day 1 and has dealt with everything from epic meltdowns to crazy dancing after massed iced coffee consumption. On top of having a full-time job, Mom maintains a spiffy household, basically making her superwoman. When she’s not saving the world (or me), she’s planning our next excursion or entertaining my obsession with the “forward” button on Gmail.

Recipe: Perfect Chocolate Chip Cookie

Let’s talk math. Not Calculus kind of math. (Eww.) But rather, cookie math. Oh hubba hubba. You can do that, right?

When it comes to cookies, there’s two very distinct school of thought.

Pythagorean vs. Newton.

Eh? Homegirl, say what? Okay okay, when it comes to cookies, all you really need to know is two things: cookie vs. the add-ins.

Take the chocolate chip cookie, for instance.

The most basic choco chipper consists of a sweet, buttery shortbread lusciously dotted with melty chocolate chips.

I know, I know—you’re thinking, “Well, DUH. That’s easy!”

But there is a key factor between the two: the ratio.

Too many chocolate chips and you’re on the verge of going koo-koo for cocoa puffs. Too little chips and people may start saying, “Great sugar cookies.” And the perfect about of chips + cookie?

Perfect. Kinda like these.

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Perfect Chocolate Chip Cookies

I don’t typically like to use the word “perfect” and mean it, but I do believe these are the best chocolate cookies I’ve made to date. With crispy edges, chewy centers, and a deep caramel flavor, these cookies were a huge hit at home. Did I mention there’s some whole grain action in there too?

Barely adapted from Tasting Table DC(Original recipe from Shannon Boyle, Uncle Chip’s Cookies, Washington D.C.)

1 cup granulated sugar ½ cup packed light brown sugar 1 tbsp molasses ½ cup butter 2 egg whites 2 teaspoons pure vanilla extract 1 1/4 cups all-purpose flour 3/4 cup whole-wheat flour 1 teaspoon baking soda ½ teaspoon kosher salt 1/2 cup chocolate chips

1. Preheat the oven to 375˚. In a large bowl, combine the granulated sugar, brown sugar and butter. Beat until light and fluffy, 3 minutes. Add the egg whites one at a time, mixing to combine between each addition. Add the vanilla and mix to combine.

2. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda and salt. Add to the butter mixture and mix just to combine. Fold in the chocolate chips.

3. Place the dough in the refrigerator. While the dough is chilling, line 2 baking sheets with parchment paper. After the dough has chilled for 30 minutes, remove it from the refrigerator. Using a heaping tablespoon, portion the dough into ½-inch balls and place, spaced 1 inch apart, on the lined baking sheets. Place in the oven and bake until golden around the edges and just set in the center, 15 minutes. Serve warm.

Give these a go. SERIOUSLY.

Find your ratio, and happiness will ensue. I think Confucius said that? Let’s go with that.

Are you about it? Irrelevant when it comes to chocolate chip cookies. Be about it.

Off to work at the coffee shop and then NYC for the weekend!

Wahooooooooooooo. Smile <---This is me just thinking about coffee.

Small Kitchen College Repost: The Perfect Fourth of July Dessert

I like holidays. A lot. Most people just have an extra bit of pep in their step and easiness in their voice. But me? Well, I get crazy. (But you already knew that.) So naturally, you would understand that I’m just a tad excited borderline beside myself with enthusiasm about spending the Fourth of July in the heart of the nation itself.

Red, white, and blue everything. Firecracker popsicles. Barbecues in the name of independence. Star-spangled nail polish. The national anthem…and plenty of pop dance anthems too. Fireworks? Fireworks! Uncle Sam costumes. And of course, AMURRICA!

You know— just the usual.

But despite my overenthusiastic patriotism, I feel a little guilty. The thing is, I have a little secret. Okay okay, a terrifyingly big secret. I don’t like the most all-American thing of all.

I don’t like apple pie.

Now before you go shouting, “The horror! The horror!” and registering me as public enemy #1, allow me to explain. Pie and I are just friends who were never quite meant to be. I don’t like apples when they’re cooked and mushy. Ick. Pie crust, for all its flaky tenderness, is just a tad too buttery and plain for my liking. I love making pie, but eating it just doesn’t have the same appeal. However, spending my summer in Washington D.C. without a patriotic alternative is quite simply crazy talk. And speaking of crazy talk, I’m prepared to make a bold statement.

What would you say if I told you that these summer shortcakes rock the red, white, and blue like a boss?

If I told you that they use local, in-season produce?

If I told you that they take less than 30 minutes to make?

If I told you that these Red, White, And Blue(berry) Shortcakes trump silly ‘ole apple pie any day?

You would say that I’m crazy.

Crazy awesome, that is.

**Recipe**

See more, HERE!!!