My new thing to do on plane rides (when I am the passenger and not the worker) is to write notes on my phone. I can type much quicker than I write, which appeals to me greatly. This note I wrote on July 29th.
"Soaring above the clouds right now on my flight from JFK to MSP I wonder what I'll be doing in one year. Where I will be living, who will I be friends with, what relationships stay or go, and I wonder who I will be as a person.
I've often had the thought of my San Francisco-yoga loving-tea drinking-self recently. How I desire to have an independent lifestyle centered on health and wellness, balance, and happiness.
I can easily commute with this job once I have a line (definition: a line is when I have a schedule for the whole month of where and when I go, instead of being on call). And that thought is so appealing. Yet, selfish. Could I go without my Minnesota weather, could I go without seeing my friends and family? What would happen and how would life be? These are the things I wonder.
So much of me is ready for a grand adventure, this job provides this is in a heartbeat if I let it. I want my own life, free to do what I want, when I want. Maybe I wanting to grow up too fast, for sometimes I look back and think, "Monica, you should have lived a little more." But so much of me says, "Everything I've done to this point has led me to where I am," and that's why I wouldn't change anything.
I've gotten so close to my family, my brother and dad especially, with them being home more often this summer, and we have a good balance. I have my huge jungle-like garden to which I say next year needs to be twice the size, yet, how do I know I'll be here next year. In Saint Paul Park, in Minnesota?
I love the life I have right now, okay, so I am more confused often than not, but who is to say I can't be happy with confusion. Confusion keeps me on my toes, keeps my thoughts fresh, and mind quick.
All this mumble jumble has been sparked from a possible huge decision. That decision: Emirates. Should I stay or should I go?
I love flying. I love, love, LOVE flying. And I want to see the world. Delta mainline is one option, as is United or any other carrier based domestically. Yet, what about adventure. What about perhaps a little crazy. I'm 23, non-committed anywhere right now, still broke, and wanting adventure and travel. If the two can go hand in hand, why not? Why not take a crazy chance. Why not do a crazy dance. Hilary Duff knew all too well what someones situation could be apparently.
Leave the life in America for the unknown? For the unfamiliar? Heck, I did that for River Falls and that was one of the greatest decisions of my life, so just maybe, maybe, this will be too."
Emirates Airlines. Open House: October 27th. Stay tuned.
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Thursday, August 23, 2012
Monday, August 20, 2012
Quick Lunch.
I made this salmon lunch quite a few weeks back, but time and time again, I go to blog and can't place what I was going to blog about or don't have time for a complete post. Well. This morning I have time.
This salmon was the first fish I have ever handled and cooked by myself. I love fish, but I don't prepare it that often nor do I care to touch anything raw. So this was a first for me. I used frozen salmon fillets - finding wild salmon versus farmed is key. Wild salmon is much better for you and the fish prior to catching. The herb butter mixture keeps the fishy taste to a minimum (and with good fish, there should be no fishy taste!) and the puff pastry provides a flaky buttery goodness that makes this dish real filling!
The recipe I went by is from Kevin McKidd, who stars in Disney/Pixar's Brave. I found this in the Sunday Parade from June 10, 2012. You never know where you will find good recipes!
Ingredients:
12 oz puff pastry sheets (thawed)
2 (6 -7oz) salmon fillets (thawed and skinless)
2 Tbsp chopped fresh parsley (I didn't have fresh parsley so I used extra fresh basil!)
3 Tbsp chopped fresh basil
3 Tbsp unsalted butter (salted butter or margarine will also work)
Salt and Pepper to taste (I try to stay away from adding extra salt to recipes)
1 egg, lightly beaten
Instructions:
1. Preheat oven to 400 degrees.
2. Using a rolling pin, roll the pastry into four pieces - each large enough to fit around the salmon fillets.
3. Transfer two pieces to a large baking sheet lined with parchment paper.
4. Place salmon fillet in center of each of those pieces.
5. In a small bowl, combine parsley, basil, and butter. Stir until herbs are thoroughly mixed in. Season with salt and pepper. Spread butter mixture on top of salmon. (This is where more is better!)
6. Dip a pastry brush into beaten egg and let excess run off. Brush edges of pastry around salmon with egg. Cover each piece with remaining puff pastry.
7. Pinch pastry together firmly to seal, then lightly press tines of a fork along edges to close. Brush top of pastry with remaining egg.
8. With a sharp knife, cut two small slits into top of each pastry so steam can escape during baking.
9. Bake for 20 minutes or until pastry has risen and is crisp and golden.
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This salmon was the first fish I have ever handled and cooked by myself. I love fish, but I don't prepare it that often nor do I care to touch anything raw. So this was a first for me. I used frozen salmon fillets - finding wild salmon versus farmed is key. Wild salmon is much better for you and the fish prior to catching. The herb butter mixture keeps the fishy taste to a minimum (and with good fish, there should be no fishy taste!) and the puff pastry provides a flaky buttery goodness that makes this dish real filling!
The recipe I went by is from Kevin McKidd, who stars in Disney/Pixar's Brave. I found this in the Sunday Parade from June 10, 2012. You never know where you will find good recipes!
Ingredients:
12 oz puff pastry sheets (thawed)
2 (6 -7oz) salmon fillets (thawed and skinless)
2 Tbsp chopped fresh parsley (I didn't have fresh parsley so I used extra fresh basil!)
3 Tbsp chopped fresh basil
3 Tbsp unsalted butter (salted butter or margarine will also work)
Salt and Pepper to taste (I try to stay away from adding extra salt to recipes)
1 egg, lightly beaten
Instructions:
1. Preheat oven to 400 degrees.
2. Using a rolling pin, roll the pastry into four pieces - each large enough to fit around the salmon fillets.
3. Transfer two pieces to a large baking sheet lined with parchment paper.
4. Place salmon fillet in center of each of those pieces.
5. In a small bowl, combine parsley, basil, and butter. Stir until herbs are thoroughly mixed in. Season with salt and pepper. Spread butter mixture on top of salmon. (This is where more is better!)
6. Dip a pastry brush into beaten egg and let excess run off. Brush edges of pastry around salmon with egg. Cover each piece with remaining puff pastry.
7. Pinch pastry together firmly to seal, then lightly press tines of a fork along edges to close. Brush top of pastry with remaining egg.
8. With a sharp knife, cut two small slits into top of each pastry so steam can escape during baking.
9. Bake for 20 minutes or until pastry has risen and is crisp and golden.
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