“Hello, Yo I’m in the booth, I’ma call you right back, No I just gotta put this one part down, I’ma call you back, I’m at the studio man…” These are my confessions. Yes, they are inspired by Usher’s classic … Continue reading
Today I found my first gray hair. It was unassuming; I almost didn’t notice it. I spent a healthy 5-10 minutes prior, looking into the super magnifying mirror — a guilty pleasure of mine — analyzing my pores, and stray … Continue reading
***Warning! This is not a review of the American classic song, “22” by T. Swift. It’s more of a sequel to my last post about a birthday, 21. Though it may seem glaringly obvious to write a sequel to 21, called … Continue reading
I’ve been trying to write a blog post all summer about some of the more interesting things I’ve been doing/have done, i.e. graduate from college, travel to Asia for the first time, dancing in the park. Annoyingly, I’ve just been … Continue reading
To quote a previous post, “holy shit you guys, it’s May already”. This sentiment has remained relevant, as April has once again eluded me. Last April I spent a week in Spain, to visit a good friend. We frolicked around … Continue reading
You know that feeling when you just finish a really good series? First, there’s the pure satisfaction you get from finally knowing what happened and that (most of the time) the storylines have somehow all tied together. The feeling of satisfaction … Continue reading
Just checking in to let you all know that I still care about this blog/website (i caved and spent $18 to own the vinoandvisas.com url). Truth is I’ve kind of been too preoccupied mentally to take time and write about my life. This may seem sort of counter intuitive for a writer, because it seems like all successful writers journal their hardships and then turn them into great pieces of work. But I guess that’s kind of my problem. I don’t really consider myself to be a real writer. This insecurity kind of doubles as a defense mechanism, because if I don’t take myself too seriously then I can easily brush off criticism or even compensate for skills that I am lacking.
This strategy has worked really well for me. I’ve always just written for fun and shared my work, because the feedback I was getting was overwhelmingly positive and TBH it made me feel kinda good about myself. Now, what I’ve discovered is that as someone going on interviews and trying to enter a specific track in the work-world, you kind of have to take yourself seriously.
Since the likelihood of getting my dream job of writing for Food and Travel magazine like Bon Appétit right out of college is not very high, I’ve been trying to fit myself into different, more practical molds. This has translated into countless keyword job searches in San Diego and Los Angeles, such as: digital marketing jobs, social media manager jobs, copywriter jobs and editorial assistant jobs. So far, what i’ve found is that there are a lot of these jobs, which is great, BUT there’s always a catch. I’m either under qualified because I’m not a Journalism major (even though I’ve been writing for a newspaper for 3 years) or I don’t have enough technical skills such as graphic design or previous marketing experience.
I guess what I’m trying to say is that I’m just frustrated. I feel happy and sad, confident but anxious, jaded yet hopeful. Maybe these conflicting emotions are a side-effect of Senioritis. Or maybe, just maybe, all these emotions that I feel ALL THE TIME are a result of me growing up into the kinda sorta adult that I can feel myself becoming. I’m experiencing the joys of adulthood, i.e. going out to drag shows and dancing the night away. Then also, the not-so-fun parts of adulthood, i.e. realizing that you have no money and can’t really afford your new-found legality, because you are indeed still a full-time student and only make $12 an hour at your part-time job.
I don’t know, man. This kinda sorta adulting is getting a little old. I’m feeling like I’m ready to escape this limbo of uncertainty and mature from a kinda sorta adult into a full-time adult. I know adulthood is definitely not as great as it’s cracked up to be…but, I think I’m ready for the responsibilities.
I’m at the point in my life where I want, need and feel like I deserve both that $6 bottle of Primitivo AND the Dark Chocolate Almond Bark at Trader Joe’s. Frankly, if I can’t afford that, I don’t really see the point of it all.
*yes, i’m aware that i’m being dramatic.
This is a re-post of an awesome blog post that I saw on Slow Food Movement USA‘s Blog. For those of you who may not be familiar with Slow Food, it’s a phenomenal network of over 100,000 members in more than 150 countries that works towards the goal of good, clean and fair food for all. Here’s a little tidbit from their website:
Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.
I first learned about Slow Food when I was in Italy. Slow Food was founded by an Italian, Carlo Petrini (see video below), who is passionate about keeping food production sustainable and educating a new generation of consumers about seasonal eating and culture surrounding food.
I wanted to share with you all this article that I found about eating seasonally in Winter. I found it very informative and hope you all do too! Here’s the original link.
Read the copied & pasted version below:
Winter Eating In Your Region
Dec. 19, 2015
By Kerry Dunnington, five-time national award winning cookbook author of Tasting the Seasons and This Books Cooks.
When the grocery store landscape changed in the 60s – going from eating only what was available from the local farmer to being able to buy a wide variety of produce year-round, consumers were thrilled with all the choices. Suddenly food was being shipped all around the country. When the Florida groves were producing oranges in winter, they began shipping them far and wide. When asparagus was in season in the south, growers were shipping it across the USA. People in the northeast region could serve tender green spears when outside temperatures were in the thirties. When Midwesterners were shoveling their snowbound driveways and footpaths, the town grocer likely had a supply of strawberries, a seemingly perfect fruit topping for morning cereal. Enjoying a variety of produce year round became the norm.
Fast forward to 2015: grocery store produce sections are huge, because fruit and vegetables are imported from countries worldwide: for example, asparagus from Peru, strawberries from China, tomatoes from Mexico – these items may look “fresh,” but in fact, they have traveled hundreds or even thousands of miles over days or even weeks. Because almost every produce item is available to us at any time of year, our in winter-time culinary challenge is adapting our menus to emphasize those produce items harvested in our particular region and reduce consumption of food shipped in from far away.
Any home chef can make a dedicated effort and support the local farmers harvest by eating the food grown in our regions. No matter what region you live in, here are 10 tips – and sound reasons why it’s a good idea to eat from your region – as well as ideas to help guide you through the winter eating season.
1. Eat lettuce-free salads.
Use hearty wintry fruits and vegetables like apples, pears and citrus fruits, beets, carrots, cabbage (white and purple) and kale to make lettuce-free salads. Toss cooked and/or raw vegetables with a vinaigrette dressing, add nuts, cheese, and dried fruit. Mix shredded raw cabbage, add a cooked grain, nuts, and dehydrated fruit for a textured winter salad. In the colder regions, add apples or pears. In the southeast, prepare citrus salads and top the fruit with cottage cheese and nuts.
2. Utilize the old standards.
Utilize winter go-to foods like mushrooms, potatoes, onions, carrots, sweet potatoes, winter squash and garlic. Add them to soups, stews and one-pot dishes for comforting cold-weather meals.
3. Eat root-grown food.
Winter is the season for unearthing! Root vegetables like carrots, ginger, turnips, parsnips, beets, burdock, sweet potatoes, celeriac, daikon, horseradish, potatoes, fennel and radishes – these are winter-loving vegetables that are available in many regions throughout the winter.
4. Eat sprouted food, micro greens, and dehydrated food.
Sprouting food offers an amazing variety of choices. We can sprout a variety of seeds, nuts and beans – all refreshing, nutritious and tasty. Sprouting can be accomplished in every region and it’s so rewarding to watch them grow. Farmers are taking to producing micro greens in the lean months to supplement their income and have more to offer their supportive followers. Micro greens are delicious on their own or add them like you would sprouted food. Include sprouted food and micro greens in lettuce-free salads and citrus salads and add them to sandwiches. Also, dehydrated food can be helpful to have on hand if you live in a heavy-snow region.
5. Eat traditionally preserved food.
All those vegetables and fruits from your garden, farmers market, or CSA that are preserved, canned, frozen, or dried make wonderful winter-time ingredients, adding variety to your seasonal fresh fare. If you don’t get involved in preserving foods, buy canned, frozen, or dried items.
6. Source greenhouse farmers.
This is a growing trend among farmers. Greenhouse-grown vegetables are perfectly acceptable because they are produced in a defined greenhouse using the highest standards.
7. Eat a diet rich in beans, grains and nuts.
The selection and variety is vast, delicious, and nutritious. Add vegetables to beans and grains and turn them into a meal or side dish. Add nuts to your lettuce-free salads, sprouted food and micro greens.
8. Emphasize homey, slow-cooking techniques.
What’s more welcoming than the aroma of stewing, braising, and roasting food? Winter is also a great time to use the crock pot and pressure-cooker.
9. Reduce food waste by practicing kitchen management.
Be mindful of what’s in your pantry and rotate any food that sits in bins as well as what’s in the refrigerator, using it before it goes bad.
10. Be adventurous! Try less familiar produce.
Populate the less familiar winter vegetables like, Jerusalem artichokes, parsnips, burdock, kohlrabi, celeriac, turnips and rutabagas. Sauté them, add them soups, stews and one-pot meals, or roast them.
Hey. Wassup. Hello. Happy 2016! I recently wrote an article for my campus newspaper about some things that I would like to work on this year. You can see the original article by clicking on the link: Here. OR you can just … Continue reading
***Warning: this is not a review of Adele’s beautiful 2nd album. It’s more of a tell-all, exposé of this supposed milestone of a birthday… It’s been a while since I’ve written on this blog, which is ok with me. I … Continue reading