You are currently browsing the monthly archive for May 2011.
I am ready.
I am ready for it to stop raining. I am ready for sundresses and flip-flops.
I am ready to fall in love.
I am ready to change my hair color.
I am ready to create.
I am ready to let go.
I am ready to move on.
I am ready to forgive, but not forget.
I am ready to manifest change on a higher level and help the people around me to do the same.
I am ready to bake. And cook. And make homemade mozzarella.
I am ready for the rest of my life to get started.
I am ready to change my bedspread.
I am ready to say goodbye to my insecurities.
I am ready to accept help.
I am ready to clean out my closets, material and intangible.
I am ready to make a difference.
I am ready to dance.
I am ready.
“It just goes to show you that you don’t really know how impactful you are on someone’s life. It’s really important to be the best person you can be because you don’t know what kind of an impact your actions are having on the other person. ” ~ Thea Linscott on July 1, 2009
Dear Baby Sister,
As you graduate from one of the most amazing places in the entire world, the level of pride and excitement I have for you is exploding from my every being. It is such an incredible moment in time that we are celebrating tomorrow. You are graduating from New York University with a bachelor of arts in communication and a minor in production. You kicked some major internship butt at a number of amazing places and flawlessly aced tests, papers and presentations with what could be interpreted with your eyes closed. I envy every test you barely studied for, your memory surpassed mine years ago. I envy the opportunities at your doorstep. I envy the summer you will stay in the city. I envy the deep breath you will take when walking in a student and leaving a graduate.
I remember projects completed on our dining room table. There would be papers, notes, markers, glue and pencils scattered about. I remember notes and books left at the computer after a writing session. I remember deadlines and television watching being a constant battle. I remember the piano singing beautiful music as it was a more desired friend than a textbook or paper.
I wish nothing but the absolute best for you as your graduate from college and start your career. My best advice is not necessarily how to get through your first job, but things that I have learned from the city and the country, who knew I would have some of both:
- keep an extra pair of tights in your bag
- laugh at yourself
- write letters and thank you notes
- call your sister
- drink lots of water
- fold a twenty and store it in your wallet
- tip well
- call your sister
- always say please and thank you
- remember who your biggest fan is
- don’t forget that Mommy and Daddy will always be there, no matter what you do or don’t do
- call your sister
- have an alternate mode of transportation
- never say never
- trust the people who love you
- call your sister
And here are a few other pieces of advice when / if needed:
Peter Shankman’s “An open letter to the two kinds on the M-11 bus this morning“
The Washington Post’s “Advice for the Class of 2011“
Some cool famous people, “Inspirational Advice for College Graduates“
The fact is that advice isn’t necessarily going to have all the answers. You will make things happen. You will make good decisions. You will continue to be the rockstar that I know you are. You will rule the world, as we all know you will. Congratulations on your graduation, my baby sister.
I love you, I love you, I love,
Today is your day!
Your mountain is waiting,
So… get on your way!”
~ Dr. Seuss in Oh, the Places You’ll Go!
Spring in NYC = flip flops to the subway to the office and then the heels, street meat lines are longer than usual, Central Park suddenly is the place to be despite that fact that it’s always been there, the Mon – Wed mani/pedi special is the where you go for lunch, tastiD loyalists are annoyed by the line suddenly formed at their favorite peanut butter flavored dispenser, college students finally bail from clutch studio apartments on the LES and you may actually sit on a bench. And breathe. Just for a minute.
Daffodils blooming on 54th Street and 8th.
Spring in the country = gorgeous morning rides, breathing in between rain showers, outdoor activity planning, planting grass seed, walking in the evening, RAMPS, sitting outside for as many meals as possible, cleaning out the garden, renewing the lease for another year in the house, trying to not make plans due to the booked ’till July 11th calendar, breathing in the lilacs and deciding which farm stand to go to first.
The lilacs at Sojourner Truth Park, Ulster Landing.
“Spring has returned. The Earth is like a child that knows poems.” ~ Rainer Maria Rilke
Attending the first ever Ramp Fest in Hudson, NY was a moment of clarity in being a “foodie.” It was an amazing compilation of food, friends, music, drinks and RAMPS. For those who need a lil background on ramps, please check out this, this and this.
The most amazing ramp focaccia served with ramp butter from the not yet opened Cafe Le Perche in Hudson, NY. Meeting the executive chef Lisa Brickman was an awesome experience and her enthusiasm for the new bakery and restaurant was infectious. I can not wait to go visit Lisa and her team in June at their boulangerie, bar and patisserie
Fatty ‘Cue in New York City brought one of my most favorite things to the table. Sidebar: one of my favorite cocktail scientists, Jason Littrell, first served me a pickleback while throwing drinks at The Randolph. Jason said, first drink this and then drink that. I did what I was told. And have never been the same. Seeing the two piles of shot glasses lined up, I had a hunch that the guys at Fatty ‘Cue were serving up a treat. Ramp infused pickle juice in the ‘this’ and Wild Turkey whiskey in the ‘that.’
The guys at Fatty ‘Cue / Fatty Crab also served a ramp curry goat dish that was pretty intense.
I think chicken sausage can only be made better by adding ramps.
The classic beggar’s purse tied with ramps, now you are speaking my language.
Dessert can go wrong when adding an onion based flavor, but hey, the guys at Da Ba did it right with ramp lime sorbet. The executive chef told me they serve a sorbet before the final cheese course. I heart cheese.
The steamed clam from great people at The Fat Radish in NYC was wrapped in ramps, peas and white wine. It was delish and wonderful and light. The presentation in the clam shell was perfect for a finger food.
Foodies! at the beautiful Basilica Hudson in Hudson, NY.
After leaving the Ramp Fest, all high on ramps, I went to Adam’s Fairacre Farms. Once of my most favorite markets to shop. And there for all $11.99 a pound, we my ramps (here soaking off the dirt). Let the ramp-ing begin.
“Imagination is the real and eternal world of which this vegetable universe is but a faint shadow.” ~ William Blake