what’s been going on

there is so much to update… august was a very busy month, and i am still in denial about summer being over (although i can’t help but be excited about fall weather), but in a large nutshell (like a walnut-sized shell?), here’s what happened:
culinary school took a break for a few weeks, but that vacation was filled up very quickly – celebrating family birthdays in princeton, lots of meals from the garden and many prepared by mom from these cookbooks, my cousin visiting from upstate NY (a fun week of picnics, a trip to Philly, The Dark Knight Rises, and running to get my cousin ready for cross-country season), as well as the daunting task of moving into our new home in Philadelphia. the latter event took much longer than anticipated. there was the actual moving-truck-and-friends-wearing-workout-clothes-getting-our-stuff-in-the-truck day (and we are so very very grateful for said wonderful friends and mom and dad), but there was also that long lingering, gradual transition (the “oh, on second thought, maybe we should bring that step ladder / box of scarves / cologne / other thing”), which i guess inevitably happens when you are moving out of your parents’ home and there is no concrete deadline. there was also a lot of “homemaking” to be done, including cleaning, re-touching the paint, organizing, and a handful of do-it-yourself projects.
but once all that settled down, we realized, “oh wow, we just moved to Philadelphia. we are starting new jobs, a new phase. even bo (the dog) has a new park.” even as i write that, it still surprises me. there are moments when i feel very used to this new phase already, but other times when it still feels new and temporary. i think my opinion of culinary school is already pretty clear: i absolutely love it. i look forward to waking up at 5:20 am on sunday mornings to commute to manhattan. and this city, dear philly, i am learning more and more of each day, and quickly developing a real soft spot for it. i kind of gush nostalgically about our neighborhood whenever people ask (e.g. the other night, on one of the first beautiful fall nights we’ve had, there were even a few guys camped out around a mini fire pit on one of the cobblestone half-streets. how.cool.is.that). and teaching at community college (no, i don’t watch community, but i love how that is one of the first things i am asked when i mention my job) has been interesting, terrifying, enjoyable, and overall rewarding. i am grateful to have the experience, especially since teaching has always hovered in the back of my mind as something i might be good at and/or enjoy. i love encouraging people to push themselves to think outside their normal parameters, to follow a thought process through to its logical end, and to engage in discussions they didn’t even realize they were passionate about. these have been the positive aspects of teaching, so far. the same qualities i love about teaching could also apply to my passion for food and for community development. it’s all a bit connected, really. i do look forward to to the day when i can channel my energy in one general direction, but i think having varied interests and causes will always be part of who i am. and with that, i need to go prepare for tomorrow’s lesson and bake up some okara chocolate chip bars.

p.s. okara (or soy pulp, a.k.a. the stuff left over from making tofu or soy milk) is just one of the many leftovers from culinary school that i’ve been cooking with recently, and i plan to post some of those recipes here soon!


I’m a bit frightened by…

“I’m a bit frightened by the prospect of a world where being a professional and having a home-cooked dinner are incongruous, or at the very least, considered a lifestyle luxury.”

[read more here from Sarah at The Yellow House.]