Review: Sally Hansen® Miracle Gel™

 

Logging onto Influenster this month, I was asked to review a fun nail color from Sally Hansen. Of course I said, “Yes!”

Growing up in the kitchen, I would always look down at my naked nails. In both school and work, nail polish was not allowed. I got used to seeing the flesh color of my skin glisten through my nails.

Currently, I do not work in a professional kitchen– which means nail color is up for grabs!
nail color

 

I had tried Gel polish only once before; I had visited the salon and gotten my nails done before I visited Paris. The gel color stayed on for weeks; but it tore off my nail when it chipped. I was hesitant at the salon placing my hands under the UV light, knowing it’s harmful side-effects if held there too long.

I was excited to learn about Miracle gel; because it gave you long lasting nail color–without curing the my nails under a light.

My friend Andrea and I tried out the polish, painting our nails sitting on the bathroom floor. After knocking over the bottle and spilling some, we finally applied two coats of 330 Redgy. This color is flirty, fun, fabulous! We waited for our nails to dry–in between giggles about our nail polish expertise. I find it so hard to paint with my left hand! I ended up making a mess–Oops!

We then topped our red nails with the miracle gel top coat, and waited for our nails to dry. Our #MiracleMani s were looking fierce!

Normally with normal nail polish, my nails are chipped within hours. Although it’s not the prettiest, I’m too lazy to try and fix them–when I know they will chip again.

 

Sally Hansen® Miracle Gel™ boasts its nail wear to last up to 14 days. It’s been five days, and although it’s not as chipped as normal polish, it’s still shows wear and tear on the sides of the nails. It’s not to the point yet where I need to take it off, it’s just not as clean anymore.

Would I buy this again? Most likely. It’s color lasts a long time, and my nails still look beautiful.

 

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An Expensive Postage Stamp

It’s been two years since my grandfather’s passing, and I still cannot grasp the reality of it. Just yesterday, I was picking up the mail and got a letter addressed to “Stanley”. Even though it was junk mail and it was sent out among millions, it still felt like it possessed a piece of him.

He was everything to me. We shared common interests, and I would always find myself in his living room reading through his countless “Cooks Illustrated” magazines. I wanted to write him a letter, and although it’s postage might be costly, I know he will read it eventually.

——————————————–

 

Dear Poppy,

You have always been in my life ever since I was brought into this world twenty-two years ago. We have always been close, and in the beginning when Nanny passed away, we moved in with you to help you. Although I do not remember these events personally, photographs and videos remind me of the great times I had in your home. I do however remember the days when you and Dad worked at the “Incredible Balloon”, a company you both owned. I would come into your offices and play with all of the stuffed animals and balloons.

Stan

(L:R) My Uncle, Poppy, My Mother

When I turned five, we moved to Poway, and you stayed in your house for a little while. But you couldn’t stay away from us! As I played with Hayley, my younger sister, in our backyard, we would see you working away with your side-kick, Hunter, the gruff dachshund.You possessed a green thumb; always knee deep in the dirt making the plants come alive. You had even started a vegetable garden in the back lot near the creek. Imaginative games would come alive within the walls of the towering tomato plants. The scent of the freshly dewed tomato will always remind me of those fantastic summer days spent with you. Diving in between the tomatoes, zucchinis, cucumbers, green beans, and even pumpkins. We would run from the kitchen with baskets and look in awe at all of the enormous produce we had harvested.

You moved closer to us, but you still seemed too far away. Your job at the Old Globe Theater in Balboa Park made you smile as you got to talk to people, and got paid for it. At this time our family had decided a remodel was in order, and a new apartment was built for you. Custom with your own private entrance, having you so close made spending time and making memories with you so much easier.

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Showing where I worked

If it wasn’t for you, I would not be who I am today. It was your influence and your love for food that inspired me to pursue my career. I remember walking barefoot into your new kitchen. We had just laid out the linoleum, and the room smelled fresh and new. Big band music was playing, and you were there spinning romaine in the salad spinner. Each leaf dancing to the tunes of Sinatra. I hopped up near the counter and helped as you prepared caesar salad from scratch. The anchovy paste oozed out onto the table spoon sending the fishy scent into my nostrils. You always cut away the inside of every romaine leaf. “The lettuce should be tender but not too crunchy.”

Salad was not the only thing we made. You had an amazing crepe maker and one day we decided to make crepes for the family. We blended up the batter and using the machine we made paper thin crepes to be filled with jam and whipped cream. Whenever the History channel was not on, Food Network flashed across the screen. We always had a love for food in common, and without you I don’t know what I would be doing today.

484130_4603087360322_1031136610_nOne day, you got an infection in your hip which required you to stay in the hospital for months, and learn how to maneuver in a wheel chair. You never let that chair stop you from doing anything. You amazed us as you drove from San Diego to Bend, Oregon with Hunter right beside you in the passenger seat. You went on trips with us, and always had a smile on your face. You never let a handicap stop you.

Always independent, and brilliantly sharp, you were a talking history book. I would sit in awe at the stories you would tell me about your youth. I wish I could hear more; more about your life in loud New York City after the depression. I remember you telling me a story once about how the mob looked after your father’s store. I wanted to know more about your childhood, and your teenage years– Going to college and meeting Nanny.

People were shocked when you moved to Florida. Not about the fact that you moved, but how you got to Florida. You flew, by yourself to Orlando. Not only that, you took the city bus to get to your new apartment which was a few miles away. You took the bus because they were handicap accessible, with one duffle bag in tow. You lived on the fourteenth floor overlooking downtown Orlando and a beautiful lake. You went to card games, went out to eat, and even went on a casino cruise. We were astonished on how many activities you had done within a few months of moving in. We were excited to share many new memories with you.

I am eternally grateful for all of the memories you have provided me with. Your guidance, advice, and knowledge has changed me immensely and I wanted to thank you for everything you have done. I know you are with Nanny right now making your famous caesar salad. You put on some big band era music and dance together, finally out of the chair. Your lungs are filled with deep breaths of sweet air.

I love you so much Poppy.

Love,

Lyndsay

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I felt like preparing crepes would be the perfect homage to my grandfather. He taught me the proper technique of letting the batter sit in the cooler, and adding very small amount of batter when making the crepe. He used to own this “crepe maker” which would make the crepes without the hassle of a pan. It plugged in and you dipped the hot plate into the crepe batter, creating thin pancakes–so thin they did not have to be flipped over.

Strawberry CrepesThis are delicious topped with strawberries and Nutella. When I was in Paris last year, every street corner had crepe stands. They were massive, and packed with nutella. I want to go back everyday.

Crepe

Is that not the coolest?! I took this photo right next to Notre Dame.

The recipe I have provided is from one of my grandfather’s old cookbooks, “Classic Desserts” by The Good Cook in 1979– years before I was born!

Crepes

  • Servings: 15 6-7 inch crepes
  • Print

Ingredients

1 Cup Flour

1/2 teaspoon Salt

2 Eggs

1 1/4 Milk

2 Tablespoons Melted Butter

1/2 teaspoon Vanilla

Method

  1. In blender, pulse together flour, salt, eggs, milk, melted butter, and vanilla. Pulse until no lumps remain.
  2. Put the batter in the refrigerator for two and a half hours.
  3. Heat a lightly greased 6-7 inch pan over medium- high heat. Pour in about three tablespoon, swirling the pan as you add the batter. Coat the entire pan with batter.
  4. Cook the crepe for 10-15 seconds until it slides back and forth easily on the pan. Slide a spatula under the crepe and flip, cooking the opposite side for 8-10 seconds.
  5. Slide the crepe to a warmed dish, and cook the rest of the batter similarly.
  6. Top with your favorite fruit and nutella.

This recipe was provided by Classic Desserts 

Nutella

Can I have all of it?!

lyndsay paige

 

Shish Kabobs and New Jobs

Being a grown-up is hard sometimes. When are you officially considered “Grown-up” Anyways? I wouldn’t consider myself a full-fledge, black-coffee drinking, 9-5 working, suit strutting, grown up yet. I’m too young for that! I still enjoy running amok in grocery stores, and buying dripping ice cream cones covered in rainbow sprinkles. Everyone eventually grows up, and with that being said, one must pick out their nicest outfit and endure the frightful experience called the job interview.

I’ve worked since I was in high school in various jobs which I found to be both pleasing, and challenging. My first “real job” landed me in a retirement home kitchen at the age of 18. I was still in High School, and decided I needed a job to allow for growth of my culinary career. Starting as a waitress, I learned the name’s and favorite’s of the seventy-five residents who called this place their home. Gerry liked getting cheese omelets everyday because of his teeth, but Louise enjoyed poking fun at her husband as she nibbled on bits of carrot. Jean would hide her food in different containers at her table. I once found a piece of chicken stuffed inside of the salt shaker. I kept her table bare aside from her plate from that point forward.

After a month, I was granted reins to the kitchen, solely producing meals for the residents at night. I created my own menus and interviewed the residents about their favorite childhood meals. I loved seeing their reactions when I made Challah just as good as their mother’s. I had a resident sneak into the kitchen one night, as I was baking up some cookies. “Lyndsay, I wanted to thank you for making me that Challah last night. My mother used to make it every Friday night for us, and I’ve missed it dearly since moving here. It’s nice to have such sweet jewish girl in the kitchen now!”

I worked at the retirement home until I had started up my classes at the local college. I had run out of time in my schedule, and school was ( and always will be) my first priority. I started working for the restaurant at the school, and slowly became the front-of-house manager of the student run restaurant. When the restaurant moved into a larger location, I was moved back into the kitchen and worked on the line as expeditor and grill cook.

Not all jobs work out like you hope. When I was living in Oregon, I got a job with a local pizza guy who sold pizzas from a little street cart. I looked upon this new endeavor with hopes of making dough, sauces, and creating unique pizzas. The owner, on the other hand, saw me as a human to roll out 300 mini pizza doughs by hand. At the end of the first day my back was so sore, I could barely stand. I told the owner that I could not work in these physical conditions and he decided to not pay me for the 3 training days I had spend with him.

Another time I was hired on as a pastry chef at a new bakery. I was given the freedom to create whatever treats I wanted, but I realized I did not like working in bakeries. What irked me the most was the assumption that I wanted a full-time job. No. I wanted a part-time job because I was busy. Instead the owner relied tasks to me like I was a partner of the bakery…without the cash benefits. Her and I were the sole work-horses of the place,(With her half the time in the front of the shop) and at the time I was going through a severe bought of depression. I thought working with cookies and cakes would help me. It just made it worse. The thing that really ticked me off about the place was the owner’s husband. He would come in the back and stick his hands into everything I was working on, then change my music I was listening to, to christian rock. He would leave the room, I would change it back to my tunes. And I wasn’t listening to something obscene like Hip-hop or anything, I was listening to smooth jazz! Boom, he would walk in and switch the dial to christian rock. It drove me absolutely insane. I couldn’t handle the pressure of the job anymore and had to step down.

The other day I interviewed for an office position at a local children’s learning center. Although it’s not in the culinary field, I am reaching out to places I would love to work with. Somewhere with air-conditioning and a slower pace than a kitchen. I wanted to include a few interviewing tips for my fellow young adults:

7 Tips to Perfecting The Job Interview 

1.Research

Research the company and it’s main goals. Find out why you should apply to this company, rather than the other down the street. If any of your friends work there, ask their opinions on the place and take their options with a grain of salt. The lazy employee friend might not like the place, but it could be a perfect fit for you.

2. Revise Your Resume

Look over your resume and add any new skills you have acquired, or past jobs that highlight experiences that showcase the job at hand.

3. Be on Time

Always show up for interviews 15 minutes before your appointed time. It’s better to wait rather than to rush in flustered.

4. Bring Copies of your Resume

Bring a copy of your resume with you to your interview. You can refer to it throughout the interview.

5. Smile!

This one is the easiest! Smile throughout your entire interview; even if it is a phone interview. People will hire friendly employees over rude employees with good resumes.

6. Dress to Impress

Always arrive to both the picking up of an application, dropping off of an application, and interview in nice clothes. It does not need to be a suit, but a nice fitted outfit presents you as a good employee.

7. The Thank You Letter 

A week after the interview, send a thank you email to the person who interviewed you. This will surely keep you in the front of their mind when making decisions.

 

Ahh! Enough with the adult stuff— Here’s what you really like, food! 

My sister was really craving shish kebabs the other night, and I had to make some for her. We had went to this new meat market earlier in the day, and I was excited to add another CookBook Challenge under my belt … literally.

I decided to marinate the meat in a beer marinade courtesy of “Great Good Food” by Julee Rosso. This 575 page book contains a whopping amount of healthy recipes and ideas. Shish Kabob

The Kebab as a cooking method, derives from 17th century BCE in ancient Greece. It is said the soldiers would grill their meats on their swords over a cooking fire.

This marinade coats the meat in a tenderizing liquid, making the steak juicy and tender. I paired the meat with an assortment of vegetables and a side of rice.

Beer Marinated Shish Kabobs

  • Servings: 6
  • Print

Ingredients

1 pound Sirloin Steak, cut into cubes

1/2 Cup Dijon Mustard

1/2 Cup Red Wine Vinegar

1 Cup Beer ( I used Corona)

1/4 Cup light brown sugar

2 Tablespoons chopped Tarragon

Freshly Ground Pepper

Assorted Vegetables to Grill ( I used Zucchini, Tomato, Mushrooms, and Peppers)

Method

  1. Mix Marinade ingredients together in large ziploc bag, large enough to hold meat and marinade. Add Meat and marinade in fridge for 1-2 hours
  2. Thread the meat and vegetables onto skewers, alternating colors and textures.
  3. Prepare grill for cooking.
  4.  Cook the skewers on the grill for 8-10 minutes, turning accordingly.

This recipe was provided by Great Good Food, Julee Rosso. 

Choose a job you love, and you will never have to work a day in your life. — Confucius

lyndsay paige

Seize The Night

I am a total fan of freebies. Samples, coupons, you name it. So when Houseparty.com asked me to host a party to advertise a new beverage, I couldn’t help but type, “YES!” into the text box.

HouseParty.com is a website designed to promote products/brands in the means of “word-of-mouth” marketing. It’s simple to sign up for, and above all: its fun! I signed up to host a party provided by Desperados — A tequila flavored beer. Although beer and tequila are not my favorite, I decided to give it a go and try it out with my friends. (All over 21+ of course)

#Seizethenight Houseparty.com provided me and my guests with teeshirts, sunglasses, temporary tattoos, (which were more on the permanent side, we couldn’t get them off!) and a gift card to buy party supplies– such as the beer and some snacks. Since Desperados had a mexican feel about it, I felt a mexican fiesta would fit perfectly with the party. I was so tempted to buy a piñata just because I haven’t smacked one in a while; and it fit the theme.

My menu included: chips and a dip my friend Kim made– which was super yummy, sangrias, desperados beer, and shredded chicken tacos with all the fixings. For dessert I decided to make home-made Churros.

Churros

The making of the churros was quite simple, and I found a recipe from Rockin’ Robin at Cooking Mexican Recipes. It’s essentially a modified pate a choux recipe deep fried then rolled in cinnamon sugar.

Whenever I am at a Theme park, I usually buy one of those tasty, soft churros from the cart. It’s nice to make these delicious treats at home– without the crowds of people lining up to buy them.

Churros

 

This recipe uses brown sugar, which gives it a great molasses flavor. We couldn’t help but eat the whole batch! I recommend eating these right away, otherwise they can get a little soggy.

Churros

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 cup water
  • 2 Tbs brown sugar
  • 1/2 tsp. salt
  • 1/3 cup butter
  • 1 cup white flour
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup sugar
  • 1/2 to 1 tsp. ground cinnamon, depending on taste

Instructions

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating bag with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away.

Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. I used my finger to release the dough from the star tip.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a wire rack with parchment paper underneath.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Recipe inspired by Cooking-Mexican-Recipes.com

#Seizethenight

I am not fan of beer. Disagree all you want, I can’t stand the taste. Give me a nice cider or a glass of wine and I’ll be happy. Or even a nice liquor based drink and I’ll be singing my praises…literally (Mojitos are my absolute favorite!) So when I tried Desperados tequila flavored beer, I didn’t have high hopes for the taste. I first smelled the beer– my family always makes fun of me because I examine my food before I eat it, or in this case drink it. It smelled a little strong, but I mustered up my courage and took a sip. It was sweet, with a beer high note, and finishing off with a smooth aftertaste. I would drink it if I had too, but it wouldn’t be my first choice. The rest of the night I nursed my glass of citrus sangria, munching on churro bites, and socializing with my friends.

He was a wise man who invented beer. – Plato

lyndsay paige

When Goals do not go as Planned

Two years ago, on July 10th 2012, You would have found me in a long winding line at the casting office at Walt Disney World, awaiting my fate. I cannot believe it’s already been two years since my Culinary Internship experience at Walt Disney World, because it seems like it was just yesterday I was meeting my new roommates, and training at my new job.

I had learned about the program during my high school culinary classes. During our senior year, we were required to present a report regarding a secondary learning institution regarding culinary arts. I was hooked when I read through the brochures and surfed the web, deciphering all the information I could find. I created a goal for myself: That I was going to intern at Walt Disney World.

A week after my high school graduation I started attending summer classes at Cascade Culinary Institute– a school I would earn my degree from two years later. I signed up for a wedding cake decorating course and fell instantly in love with my school. Our small class sizes promoted one-on-one peer and instructor learning. I became friends with my teachers and my fellow classmates quite easily; each class was four hours long, four days a week for a month and a half. I loved my culinary school with such vigor, I applied myself to extra activities such as: social media director of the junior ACF club , and an active participant in various competitions. I had a plan since high school: Graduate culinary school and intern at Disney.

Student Chef

ACF Student Chef of the Year 2012

One truth I have to share with culinary students looking to apply to Disney: 9/10 participates do not work in fine dining. You know, the dining that was stuffed into our brains during our stay at culinary school. I worked in my school’s restaurant for two years, and was nominated as a student chef of the year by the ACF in 2012. I was one of the four students to be given this recognition of the western thirteen states. I was beyond excited to work in a restaurant at disney, working on the line and prepping for fantastic chefs. Instead I told them I would be open to work with quick-service. I just wanted to make a good impression and get to Disney. When I heard I was working in quick-service, I was devastated. I knew I wouldn’t be working at a fun, fancy restaurant, but at least I was still at Disney.

When my family and I had moved down to Florida from Oregon, my grandfather had been living here for a few months, soaking up the sun and flirting with all the ladies. A few weeks into my program, my grandfather passed away. My grandfather was my culinary hero; he taught me how to make caesar salad from scratch ( with anchovies!) and crepes. We would sit together and watch the food network together, while flipping through the pages of Cooks Illustrated. I miss him dearly. It’s still surreal when we receive mail to his name; like he’s on a long vacation.

I worked at All-Stars for a month and a half diligently, making burgers and baking muffins. I was surprised to find out I was selected to work at Epcot for their food and wine festival. I was completely overjoyed. I had met friends at All-Stars, but I was never challenged food-wise. I was challenged everyday production wise — breading 2 cases of chicken breast a night in an hour– but I never left work feeling fulfilled in the terms of making a great dish.

I started out working in Epcot in the country’s booths. During our orientation however, I got severely dehydrated and overheated from standing in the direct heat. I still wasn’t used to the florida weather compared to that of Oregon. A few days later I was working and it happened again. I kept getting tunnel vision, and would break out in severe sweats. This job was making me sick, and I wound up seeing a doctor, who advised me to seek a different job setting. I called the head chef and set up a meeting, and was thankful he saw potential in me to continue working. They placed me in the production kitchen (air-conditioned!) and I found my new calling; this is where I needed to be.

Rock Harper The production kitchen produced all of the food and drinks for the food and wine festival. It also ran the celebrity chef parties on certain nights. I was in heaven. I met friends, and challenged myself daily making new recipes and preparing a wide variety of dishes. I met some great people, and awed at the celebrity chefs who visited. Some friendly, ( Michael Voltaggio is a babe!) and some not so friendly (Andrew Zimmern was so rude!). Earlier in the year I had met Rock Harper, Hell’s Kitchen winner, at my student chef of the year competition. He had told me he was working at Epcot for a party and to get in contact with him during that time. I got to work with him during a “Taste of the Senses” party, which happened to be a huge highlight of the program for me.

After the food and wine festival was over, I was sent to Chef Mickey’s to work the buffet line. My entire schedule had changed to mornings, where my food and wine schedule for the past months had been late night shifts. My friends had left. My new boyfriend was moving back home. I spiraled into a depression and I terrified myself one night, sitting in my room contemplating what to do with my life. I called up my parents crying and went home for a few days to recuperate. I decided my time at disney had been fulfilled, and that I would no longer benefit anything from working at Chef Mickeys. I was in a dark place, and I always have pulls of regret not finishing my program fully. Most programs are 3-4 months, however my program was to last 9 months. I lasted 5 months before I quit my time short. I spend the day with my family at Animal Kingdom and moved out the next day. I became isolated from my other friends that were still on their programs for another three weeks — mainly my roommates whom I never got to spend enough time with. We had completely different schedules and I feel like I had different goals during this program than they did. I looked at the program as my career first, fun second. I was trying to grow up faster than I needed to. I pressured myself to be the best, and was let down when I looked upon as a failure when I quit, even when I needed to for my mental well-being. Although that depression took a little while to let go of, I finally got rid of it when I started back at school. I knew my education was not done yet, and I guess this was the universe telling me to further my education and go to a University; a school that I had never even thought I could attend because of anxiety problems.

Looking back now, I would have never been where I am now if it wasn’t for the Disney Culinary Program. I would have never moved to Florida, and I would have never taken a few months off to reevaluate my life goal. I began writing about my experiences and felt happy when I finished reading a great story, or wrote a fun article.

Today I am happy; which means the world to me. I am pursuing a different goal, a goal which suits me better both mentally and physically. I can challenge myself with words and phrases, making the story the best it can be. In the words of Eleanor Roosevelt, “Happiness is not a goal; it is a by-product.” And by pursuing new goals, I am happy.

lyndsay paige

Goals as a Writer: My Life 5-10 years in the Future

For one of my final assignments in my Theory of Creative Writing Class, I was asked to write out a list of goals I would like to achieve within the next five years. It’s a daunting task — I barely know what I am going to eat for my next meal, and yet I should have my life planned out for the next five to ten years. Anywho, I have an idea of where I  would like to end up, and how I started as a “writer” ( When does one become a writer? I struggled with the title Chef  when I was in Culinary School. I didn’t consider myself a chef, but when would I consider myself one? When is that moment a person transforms from home-cook to chef?)

High School Culinary Competition Team

High School Culinary Competition Team

To understand the person I want to become, I must look back at the person I was. When I was younger, I knew I was going to be a chef. The crisp white jacket, the sharp pleat in my hen’s tooth pants — A standard uniform I was destined to wear. After graduating culinary school, and working in the field for a few years, I decided I wanted to discover a different side of the culinary world. The side that I would constantly look to for inspiration and entertainment; cookbooks, blogs, newspapers, magazines. I realized who I really wanted to become.

Competing in the Semi- Finals of the ACF Student Chef of the Year Competition in Reno, NV

Competing in the Semi- Finals of the ACF Student Chef of the Year Competition in Reno, NV

I hope to accomplish a lot in the next five years. I have about a year and a half of school, then I am released into Corporate America to fend for myself. With a pen in my grasp, I plan to unearth the culinary knowledge and explain to the people why I am in love with food; the taste, the smell, the texture. From a creative perspective I can entice the reader to fall in love with the lettuce, or second guess their relations with brussels sprouts. I hope to work for a food publication company as a food writer. To write articles based on topics I found interesting, and hold knowledge of. It’s funny, people always cock their eyebrows to the side, “Huh.” they question, “That’s different.” Yes, it is different, but it’s what I want to do. And I learned to never stop following your dreams, even if they seem unusual.

 

I was required to include a list of 10 goals I hold for the future. Here is my tentative list:

  1. I plan to Intern at Food Network in the Magazine department in New York City
  2. Travel to Italy and experience the culture
  3. Volunteer with a writing organization
  4. Attend seminars and writing workshops
  5. Submit articles to various magazines
  6. Continue taking classes in writing after college, even if its brushing up from videos on YouTube
  7. Keep a journal with me, so I can write about my daily thoughts.
  8. Start a family. It’s ten years in the future– isn’t it?
  9. Travel around the United States – East coast mostly, I’ve already discovered the West.
  10. Take cooking classes to freshen up. I can’t write about cooking if I’m not cooking!

I was also required to write down 5 projects I plan on completing within the next 5 years:

  1. A collection of essays about my family life and myself.
  2. A successful cooking blog to record my experiences – I am currently working on one right now, but it’s in the beginning stages.
  3. The beginning of a food memoir
  4. Articles in magazines
  5. A journal to keep daily notes. I start these, all excited, then forget about them within a week.

 

And 3 possible career paths:

  1. Food Editor
  2. Writer for food show — i.e. “Good Eats”
  3. Test Cook — These people research recipes, write articles, and publish cookbooks

 

This assignment allowed me to sit back and ponder the new path I have chosen. If asked 5 years ago what I wanted to be, I would have answered, “Head Chef” or “Restaurant Owner”. It’s funny how people change. And one piece of advice: Allow the change.  Throw your head back in the wind, and take it all in.

Progress is impossible without change, and those who cannot change their minds cannot change anything. – George Bernard Shaw