Finding myself

So I quit my job last week with no plan B...or A for that matter. I've been spending the last few months thinking about what it is I really want to be doing with my life.


I am just graduating with a Bachelor of Science in Business Management. Now that I've got the "practical" thing done for the Big MK (and a little bit for myself...for bragging rights), I guess it's time to be impractical.

Everything these days says, "It's your life. Live it how you want!"

I took a class a couple of semesters ago called Entrepreneur Lecture Series. As the name suggests, various entrepreneurs came and lecture to students about how they got to be where they are today. Most of their stories included guts, hard work, wit, expertise, but above all, doing what they love. That was the clear resounding message I gathered. Do what you love, and the money will come.

So in the coming months, perhaps not right away, I intend to find out what I love. But where do I start?

I guess first thing to do according to Jessica Winter in the June 2010 edition of The Oprah Magazine (Yes, I know. I read Oprah Magazine.)is to get my bearings by listing five things that make me thrive:

1. My dog
2. Food
3. Beauty
4. Reading
5. Designing

Let's see where this gets me...

This is what I aspire to be...




(Again, image from the Satorialist)

The looks for spring

Images from The Satorialist

Recipe of the Day from Epicurious

Ingredients

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces

Directions:
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

* Available in the Asian foods section of many supermarkets and at Asian markets.

My dream has come true at last!

After years and years and years of wanting, needing, yearning for a dog, I have finally gotten one.

Meet Midgley Puh Kawasaki.

New Camera

I bought a new camera off of woot.com for a good deal. I got the orange one.

To celebrate getting my new camera, I brought it out on my little adventure with my latina friends. We went to a club specifically for Hispanics. I got a lot of surprised faces when people first found out I don't speak Spanish and then found out I was Japanese, but it was a lot of fun.

Joyeux Noel

Highly recommend this dynamic movie. It gives me hope, in time of war, that people can still be human.