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“The year before I came to Harvard I spent a year in Australia. I went there with no plan and worked in a bar. I’m from a very small town on Vancouver Island, Canada, where running away to Australia on your own is a very foreign concept.”
“What’s the main thing you took away from that experience?”
“I really loved meeting the people. I think the main thing I took away is that there is so much more to life than school. People tend to forget that there are things beyond the little everyday stuff they’re doing, that there’s a bigger picture out there. I think traveling really helped me realize that. One thing I believe is incredibly important in life is being open to new experiences. There are too many people, especially at Harvard, who go about their days on rigid schedules and begin to fear new opportunities. The best things I have done and experienced have come from my learning to say “yes” to those opportunities, and believing in my own ability to try something new, something different, something scary despite the risks that could be involved.”
“And now that you’re in school, do you have any plans for life after graduation?”
“I have no idea! That’s actually the other thing I learned in Australia—that planning things isn’t always the best option. I’ve had such good experiences by just living and letting things play out without trying to force them.”
“Even your style seems spontaneous.”
“Yes. I think it reflects my spontaneity and desire for change. I hardly ever plan an outfit and tend to just put my favorite things on and hope for the best in new combinations.”
Avocado and potatoes by Candy Wong
Every day we slaughter our finest impulses. That is why we get a heartache when we read those lines written by the hand of a master and recognize them as our own, as the tender shoots which we stifled because we lacked the faith to believe in our own powers, our own criterion of truth and beauty. Every man, when he gets quiet, when he becomes desperately honest with himself, is capable of uttering profound truths. We all derive from the same source. there is no mystery about the origin of things. We are all part of creation, all kings, all poets, all musicians; we have only to open up, only to discover what is already there.
Henry Miller (via 33113)
Butternut Squash Curry
- 2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded
- 1 large onion, cut into large chunks
- 4 garlic cloves
- 3 cups plus 1 tablespoon water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground coriander
- 1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
- 2 tablespoons tomato paste
- 2 teaspoons coarse salt
- 1/4 teaspoon crushed red-pepper flakes
- 2 cups cooked brown rice, for serving
- Fresh cilantro, for serving
- Lime wedges, for serving
Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 minutes. Stir in onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, the salt, and crushed red-pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. Serve over brown rice with cilantro and lime wedges.
Pumpkin Thyme Rigatoni
- 1/2 pound rigatoni
- 1 teaspoon extra-virgin olive oil
- 1 medium-size onion, coarsely chopped
- 1/4 cup brown sugar
- 1 small sugar pumpkin, peeled, seeded, and cut into chunks
- 2 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- 1 teaspoon cinnamon
- 2 teaspoons lemon juice
- 2 teaspoons thyme
- Salt and freshly ground black pepper
In a large pot of boiling salted water, add the rigatoni and cook until al dente.
Meanwhile, in a nonstick skillet over medium heat, heat the oil. Add the onion and saute until translucent, about 3 minutes. Add the sugar and stir until dissolved. Stir in the pumpkin. Add the chicken stock and reduce the heat to low. Cook until the sauce is thickened and the pumpkin is fork-tender.
Add the cinnamon, lemon juice, thyme, and salt and pepper to taste. Toss in the pasta and serve.
rushed the thought through her head
each brownstone she passed
with their quaint corner shops,
or bustling cafes below,
people bristling against the cold,
the soft lamp light creating a glow—
daily errands now alive.
she is reminded of visits past,
the time in…
Ashley, you are an inspiration, my dear. :)
“There is no Angel of Music. And yet he continues to live in my mind, in my voice and in my soul.” -Christine Daaé
Lately I’ve been very musical. More than usual, at least. It makes me nostalgic. I was a musician for 7 years. I remember how odd it felt to open my flute case and slowly put the…
"When one door closes, another opens."
That is what I keep telling myself right now. There are a lot of things that suck in life and this is one of them. Our camp has until April 21st to tie up our loose ends and move on. Sufficient time…not. You get rooted into something you are meant to do and a storm comes along and rips your small roots on out of that soil. Damn that State cut-back storm. And I’m just a lil’ bud—what about all the people I work with who have dedicated years of their life to this camp?
What will I do next? Will I transfer to a camp up North? Regroup for a month or two before heading up to Boston? My healthcare? Can I collect unemployment? How will I make all those student loan payments? I’ve got so many questions running through my head right now and I have a fabulously supportive and loving family to return home to. What sucks most is that I can’t say the same for half the kids I work with. They’ll return right back to what brought them to us in the first place. Where is the tender, love, and care we promised to support them with while they were here and while they are gone? What have we been working our asses off for, really? I know it is the nature of the government-funded beast, but geez Louise, it really sucks.
Irate, sad, worried, adrift, uncertain—just a few adjectives to describe my emotions at the moment. A sincere thank you to Bev Perdue for putting the children first [insert famously McEwan four-letter-word here].
That was the high today. It felt like summer: a bit hot and a little too mischievous.
The camper from yesterday’s post was doused with water on multiple occassions in the last hour. Drenched. Soaked. Saturated. Repeatedly. For her to be one of the most disrespectful children I’ve ever met, she took it well. She walked out of group at the end of it, but she took it with laughter for longer than I would have. This is just some of the mischief the warmer temperature brought into the Coushattas today—and I was understanding enough to allow for a bit of it. But like one of my campers admitted during our huddle, “you were understanding enough to give us an inch and we took two miles.” So. I indulge a teensy bit and the line is crossed. But if I don’t ever indulge, I wouldn’t be treating them like the kids that they are; the kids that they don’t often get to be at home.
Besides mischief, the warmth has.also brought out bugs and more interestingly, frogs. On our way to campsite tonight, we came across two sets of frogs, one pair mating. Girls: “Look at the frogs! Awe. It’s a momma froggy carrying the baby!” Me: “No, girls, they’re just mating.” We pause, interested, some of us poking. Next, the sound of camp’s kubota heading our way. The girls rush to barricade the frogs, protecting them from the huge, life-crushing tractor wheels, yelling, ” Pops, don’t run over the frogs!” (Of course, he wouldn’t!) It tickled me to see the girls so excited and so protective. Over frogs.
We encountered another amphibian friend whilst brushing our teeth before bed. First, we heard only rustling leaves. This scared us; we had just finished watching The Lovely Bones after dinner. A few taunts of, “It’s Harvey come to get us!”. I shine my light. We realize it is just another frog. Silly us.
I was irritable today; I blame that on the weather too. But now that I’m surround-sounded with frogs and crickets, I’m oh, so peaceful.