I was supposed to have found my post-graduation plan by Easter.
But typically, my timing is ‘a little off’. The fact that I am being picky does not help. I do not want to volunteer, work for a direct social service. I refuse to apply for teaching positions. A few things came unbelievably close, but did not work out in the end. I probably jinxed them by getting too excited prematurely. Woops.
First time I got rejected, my political science professor, who wrote me the recommendation for the application, consoled me: “You get to be disappointed, but you don’t get to blame yourself.” Who would have thought that the tough-grading professor that assigns you 300 pages a week actually has a humane side? (Just kidding!)
So, I turned to cooking.
Instead of writing another cover letter, I took all the time in the world to make pork chops and potato cubes, that matched the organic strawberries with vanilla ice-cream for dessert. My housemate, Will and I are home-alone for the Easter break at the Eco-House, and Cook with Jamie Oliver book was our inspiration.
As a general pattern in life, following recipes or directions never comes easy for either of us. Jamie Oliver calls for seasoned beef rib and garlic roast potatoes, but we used our frozen pork chops instead. Instead of seasoning with rosemary, we added some thyme. And I poured some Bombay Sapphire into the marinade, just because I could. I needed to get rid of that bottle before the commencement.
The best part was the salad! The lettuce came directly from our backyard spring garden. Will’s hand-picked lettuce went into the salad bowl with some spinach off of shelf from a healthy food market nearby.
This menu suited my picky-eater guest. He is the second American I know that does not like cheese. (The first person is of course Brianna). With picky-eaters like him, you can never go wrong with some hearty red meat and potatoes. Even the ice-cream is plain vanilla.
My dear reader, eat well till we meet again!