Art is a seemingly elusive idea to discuss. Some people, like me, are obsessed and spend hours weaving in and out of its world. Others are disinterested. I’d like to think most people struggle to understand art’s complexities, though they find the world very intriguing. As we Millennials age and begin to make more money, we are buying houses, starting families, and enjoying the finer things in life, yet, conversations around art are still approached with apprehension.
New homes and larger apartments usually have gaping, empty walls. Filling these walls is exciting. However, the prospect of buying art can be daunting for beginning buyers. In light of that, I present to you, Curator’s Corner: a new blog series dedicated to young professionals looking to affordably spruce up their walls as they discover their inner art collector.
When I first moved into my new apartment I had this wild idea about cooking and baking with items that are in season. There's this lovely breakfast place, Eats, in San Francisco that changes their menu every season and exclusively cooks with in-season ingredients. That idea is amazing to me.
I took it upon myself to conduct an experiment. Instead of using lemons in this recipe. I used limes.
Traveling left very little time to cook or add recipes to my homemaking series. However, I was able to squeeze in one quick cooking/photographing shesh when I was in LA a couple weeks ago.
When I lived in Pittsburgh, the differences in food was a major culture shock. Being from California, I grew up blissfully unaware of how easy it is for West Coasters to have access to fresh fruits and veggies year round. The food culture of California is eccentric compared to, say, the 'meat and potatoes standard' of the mid-west.
I stood at the doorstep of Ryan Lammie and Maddison Fyffe’s house, with a coffee tray in one hand and pastries from our favorite Lawrenceville bakery, La Gourmandine, in the other.
Our previous dinner party was sooo well organized compared to this last one. The menu was chosen days ahead of time. Groceries were in the fridge and the food was prepped the night before. That is the key; plan everything at least two week in advance with shopping dates and food prep schedules.
Now that I'm back to being a Vegetarian, I'm experimenting with different dishes. I'm still not going for supreme culinary excellence here. The perfect food venture for me is quick and easy, with a touch of class.
"Cooking is another way of showing love," from one proud mama when I asked for her pesto recipe.
This menu was a pinch more challenging as I had to incorporate the little-known vegetable, kohlrabi. I was inspired to use the kohlrabi when they unexpectedly made their way from Tony's parents garden to his fridge over Fourth of July weekend. For those of you who don't know what a Kohlrabi is- here's the Wikipedia page (I had no idea what it was before meeting this kid either). It is a very crunchy, root vegetable, which can be cooked or served raw.
Recipes that require a 1/4 tsp of the hottest, hippest spices around are not the sort of kitchen orchestra I'm trying to achieve in this homemaking venture of mine. My mom has an impressive mental recipe book. On any given day, she can whip something up that is affordable, quick and enjoyed by the masses. Therein lies the talent I am attempting to harvest.
Since reading Tim Ferris’ The 4-Hour Work Week (4HWW,) I was inspired to start batching my work. No emails before 11am or after 3pm. That habit alone saves me time in every corner of my life. I appreciate the spare minutes I collect throughout the day. I no longer waste my time checking email, thinking about work, stressing about work, talking about work with my partner before and after spending long days at the office.