It’s been a month almost to the day since I graduated college. I needed this month to eat, sleep and rest. Now it’s time to get to work. Over the past years, I’ve changed my mind so many times over what I would do with my life. I always knew three things: that I loved traveling and getting to know new countries/cultures, love history and that I am a foodie. No matter where I find myself, I always end up daydreaming about what I would be doing if I was in Europe. There are days where I would miss the continent more than others. Until now, I had a steady plan of working for a year and then going back to university for a MA in Museum Studies. But I’ve been thinking lately that I’m at a time in my life where aside from paying off my student loans, I don’t have much responsibility. I don’t have anything really tying me down. So why not go and explore the world? I’ve always fantasized about moving to Scandinavia, why not just do it? I always have a place to come back to here. But, how? What kind of job would I get? Well, I’m searching high and low. Some might think I’m crazy, but the best way I can explain myself is to use a quote by Mark Twain. It sums up what I feel 100%.
“Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” - Mark Twain
15.5.11
Anna in the sky, with cookery equipment
The big day came and went. I'm free. No longer can I classify myself as "student." I'm unemployed. But in a good way. I'm in a routine of getting up late, watching masterpiece theater such as Downton Abbey, and listening to Mendelssohn and Al Bowlly. But more importantly, I'm cracking my fingers and looking at pots with a gleam in my eyes. My folks asked me to chose a piece of jewelery to help remember this event, but what will they say when I say, can I just have the 6 quart cast iron Le Creuset stock pot in exchange? Then, I thought of it. Life is so easily comparable to cookery. Many metaphors come out of it. No wonder really, because eating is one of the most simplest pleasures that we enjoy everyday. So I thought of it, this way: Your body is much like the stockpot. Many times you're exposed to horrid conditions, even being under fire for this or that. You get many things thrown into you, whether they be sweet or sour. As you boil, or age, you become more perfected and refined. It all comes up to a point, where what you contained cannot be refined anymore and you get taken off the stove.
So back to the Creuset affair, maybe I should start fund raising for my stockpot?
So back to the Creuset affair, maybe I should start fund raising for my stockpot?
11.4.11
Risky Business
When you're given a chance do you take it regardless of the risks? Or do you end up regretting not taking a risk a couple years later when you look back?
But if you take the chance, then you do sacrifice a lot. You risk a lot.
But you'll never gain anything without risking something.
I suppose that's how it goes. So I guess the question is how much am I willing to risk and sacrifice?
But if you take the chance, then you do sacrifice a lot. You risk a lot.
But you'll never gain anything without risking something.
I suppose that's how it goes. So I guess the question is how much am I willing to risk and sacrifice?
4.4.11
Postcard from your past
You hit a point in life when you look back, and realize that nothing will be the same again. No more this. No more that. It's just you. The next two steps you take are on your own. You can't rely on things in the past anymore. You need to make anew. That's the hardest part.
31.3.11
What's home for you?
"My dad, I still think, had the most beautiful, simple checklist for what you should do in life: Do something you really love that you would do it anyway. Do it in the most adventurous place you can do it. And make sure that it helps other people. And if you feel there's a genuine need for it, and that through that need you can help other people, you're home." — Diane Sawyer
That puts things in perspective doesn't it?
That puts things in perspective doesn't it?
6.3.11
Almost Vintage
It's the eve of my 23rd birthday. Nothing really will change this time around, but I do have some reflections.
Life is short and delicate, appreciate the time you have. It sounds like a cliche, but over this past year we've lost a lot of lives. The list is long, but contains two notable events....A loss of a mom of my friend's and the catastrophe that killed all Polish government officials.
Suck it up, it could be worse. Age toughens you up and makes you wiser. But one of the toughest lessons is for you to be able to grit your teeth and (with grace) get through every situation. It's doable, just rather awkward and uncomfortable.
Laugh in the face of no. I've faced a-many situations where people said, not just no, but doubted my sanity. The latter happens quite often, so maybe I should discount that. But I'm a fighter. I hate the word no. And if I'm still breathing, then I'm putting up a fight, all the way. I advise you do the same. Why accept your fate, when you can do something about it?
Laugh more often. There are times when I want to pull my hair out. But take the time to take a step back and look at it with someone else's perspective. Most times, it's actually funny. So go ahead and laugh.
I wanted to take this last moment and thank all the wonderful and beautiful people who laugh with me, cry with me, and just get me.
Life is short and delicate, appreciate the time you have. It sounds like a cliche, but over this past year we've lost a lot of lives. The list is long, but contains two notable events....A loss of a mom of my friend's and the catastrophe that killed all Polish government officials.
Suck it up, it could be worse. Age toughens you up and makes you wiser. But one of the toughest lessons is for you to be able to grit your teeth and (with grace) get through every situation. It's doable, just rather awkward and uncomfortable.
Laugh in the face of no. I've faced a-many situations where people said, not just no, but doubted my sanity. The latter happens quite often, so maybe I should discount that. But I'm a fighter. I hate the word no. And if I'm still breathing, then I'm putting up a fight, all the way. I advise you do the same. Why accept your fate, when you can do something about it?
Laugh more often. There are times when I want to pull my hair out. But take the time to take a step back and look at it with someone else's perspective. Most times, it's actually funny. So go ahead and laugh.
I wanted to take this last moment and thank all the wonderful and beautiful people who laugh with me, cry with me, and just get me.
28.1.11
Continent Hopping, Accidently Of Course
Today I was going to eat breakfast with a friend and then do work at an archive. Much needed and delayed work. So what did I end up doing? Walking around half of Philadelphia and having much needed catching up and fun with an old friend.
We began at Parc. (I know that I'm beginning to sound like their spokesperson.) Then we moved onto Locust St. I must say, it almost felt like being back in Europe. The old historic houses stood cloaked in snow. The air was crisp.
Along the way, my own roots managed to reach out:
The eagle is a Polish emblem, and it says "The Irish Pól," which in full English would mean: "The Irish Half." Very cute. I should have gone in to see what that's about. But that'll be for another adventure. Looks promising. Anything half Irish half Polish has got to be exciting.
We went on to see The King's Speech. Quite an inspiring movie.
But then, the most food exciting thing occurred! I had not been at Reading Terminal, an indoor farmers market, in a couple years. I was just in awe of the food there. The choice was limited, but much more than what I was used to being accommodated with in my neighborhood.
For example, (let the drool begin):
Isn't this beautiful?
But then... I came stumbled upon this..
I can't help but harp on the necessity of fresh, organic meat/fish. When I saw this excellent variety, I almost squealed. I was way too happy when I saw Scottish fish, which explains the lack of photo. I have to go back with a cooler and buy up!
And to end on a sweet note...
Sugar cane! How neat is that? I was very tempted to buy it. It was only 99¢!
What a day!
We began at Parc. (I know that I'm beginning to sound like their spokesperson.) Then we moved onto Locust St. I must say, it almost felt like being back in Europe. The old historic houses stood cloaked in snow. The air was crisp.
Along the way, my own roots managed to reach out:
The eagle is a Polish emblem, and it says "The Irish Pól," which in full English would mean: "The Irish Half." Very cute. I should have gone in to see what that's about. But that'll be for another adventure. Looks promising. Anything half Irish half Polish has got to be exciting.
We went on to see The King's Speech. Quite an inspiring movie.
But then, the most food exciting thing occurred! I had not been at Reading Terminal, an indoor farmers market, in a couple years. I was just in awe of the food there. The choice was limited, but much more than what I was used to being accommodated with in my neighborhood.
For example, (let the drool begin):
Isn't this beautiful?
But then... I came stumbled upon this..
I can't help but harp on the necessity of fresh, organic meat/fish. When I saw this excellent variety, I almost squealed. I was way too happy when I saw Scottish fish, which explains the lack of photo. I have to go back with a cooler and buy up!
And to end on a sweet note...
Sugar cane! How neat is that? I was very tempted to buy it. It was only 99¢!
What a day!
22.1.11
Occupation: Foodie
This morning was dedicated to celebrating one of my closest friend's birthday by taking her out for brunch. We had wanted to go to Parc, a French brasserie,located in the Rittenhouse section of Philadelphia. It has a great olden feel to it with beaten down, dark wooden tables and mismatched chairs. Our reservation was at the time of their opening. I say that because the first song they chose to play was Polonaise by Chopin. We were seated by the window with a beautiful view of Rittenhouse Square. But what made the whole event was the truly decadent food that we ordered that put us into a state of awe.
We decided to order both a savory and sweet dish to get more for our money.
Before our food even arrived, we received our Cafes Vietnamese. They had a portion of frothed milk, strong coffee, with a generous amount of sweet condensed milk on the bottom. And, a sweet buttery chocolate cookie on the side.
The savory:
Poached Eggs and asparagus
(Mushroom velouté, grilled baguette, Parmesan)
Original Plating:
And then a closer look at the magnificentness... Rachel and I were both in awe of the beauty of the colors presented. It was almost too pretty to eat.
The sweet:
French Toast
(Brioche french toast, apples, hazelnut butter)
"May I help you?"
"No, thanks, I'm just food obsessed."
"Is that a good thing?"
Yes. Being a foodie is a brilliant thing, as I explained to a sales associate at a culinary shop downtown at the end of a food inspired day. All of this French dining has made my want to tackle my Julia Child recipe book.
We decided to order both a savory and sweet dish to get more for our money.
Before our food even arrived, we received our Cafes Vietnamese. They had a portion of frothed milk, strong coffee, with a generous amount of sweet condensed milk on the bottom. And, a sweet buttery chocolate cookie on the side.
The savory:
Poached Eggs and asparagus
(Mushroom velouté, grilled baguette, Parmesan)
Original Plating:
And then a closer look at the magnificentness... Rachel and I were both in awe of the beauty of the colors presented. It was almost too pretty to eat.
The sweet:
French Toast
(Brioche french toast, apples, hazelnut butter)
"May I help you?"
"No, thanks, I'm just food obsessed."
"Is that a good thing?"
Yes. Being a foodie is a brilliant thing, as I explained to a sales associate at a culinary shop downtown at the end of a food inspired day. All of this French dining has made my want to tackle my Julia Child recipe book.
21.1.11
Bread Baking, Take One
As a way of distressing, I have taken up baking, again.
Last night, I decided to bake some bread. I followed a recipe of Anne’s Food, Lazy Bread, but made a few alterations. And the result? Deliciousness. Best part about baking your own bread is that you know exactly what’s in it, and you get to be proud.
The recipe avec photos:
Lazy Bread
2 loaves
600 ml (2.4 cups) water
56 g fresh yeast
2 tsp salt (or sea salt)
1 tbsp cardamom
1 tbsp caraway seeds
1 tsp sugar
900 ml (3.6 cups) wheat flour
300 ml (1.2 cups) "rågsikt", sifted rye flour and wheat flour (which Anne defined to be 40% rye Flour, 60% whole wheat, Add the rye flour, because it gives the bread so much flavor!)
Flop everything into a bowl and crumble in the yeast. The water doesn’t have to be lukewarm or measured to a warm temperature. Mine was just below lukewarm. Mix it. Your dough shouldn’t be too dry, you want it to look like a gooey mess, but not a dripping gooey mess.
Cover it and let it rise for an hour, after which you should give it a good mix. Then give it another hour. And then pour it into already greased loaf pans (I used butter). Let them rest, uncovered, for about 20-30 mins. Then pop them into a 500 degree oven for around 12 minutes. Then lower the temp to 215 degrees and let them bake for around 70-80 minutes.
Anne pointed out on her food blog, that if you want a harder crust to let them out of their loaves around 50 minutes into baking them. I, however, put in a dish filled with water as I put the bread into the oven. Additionally, I removed the loaves 60 minutes into baking and let them bake for ten more minutes.
This recipe is pretty versatile and you can definitely play around with the spices. Next time I think I’ll omit the caraway and use anise.
Last night, I decided to bake some bread. I followed a recipe of Anne’s Food, Lazy Bread, but made a few alterations. And the result? Deliciousness. Best part about baking your own bread is that you know exactly what’s in it, and you get to be proud.
The recipe avec photos:
Lazy Bread
2 loaves
600 ml (2.4 cups) water
56 g fresh yeast
2 tsp salt (or sea salt)
1 tbsp cardamom
1 tbsp caraway seeds
1 tsp sugar
900 ml (3.6 cups) wheat flour
300 ml (1.2 cups) "rågsikt", sifted rye flour and wheat flour (which Anne defined to be 40% rye Flour, 60% whole wheat, Add the rye flour, because it gives the bread so much flavor!)
Flop everything into a bowl and crumble in the yeast. The water doesn’t have to be lukewarm or measured to a warm temperature. Mine was just below lukewarm. Mix it. Your dough shouldn’t be too dry, you want it to look like a gooey mess, but not a dripping gooey mess.
Cover it and let it rise for an hour, after which you should give it a good mix. Then give it another hour. And then pour it into already greased loaf pans (I used butter). Let them rest, uncovered, for about 20-30 mins. Then pop them into a 500 degree oven for around 12 minutes. Then lower the temp to 215 degrees and let them bake for around 70-80 minutes.
Anne pointed out on her food blog, that if you want a harder crust to let them out of their loaves around 50 minutes into baking them. I, however, put in a dish filled with water as I put the bread into the oven. Additionally, I removed the loaves 60 minutes into baking and let them bake for ten more minutes.
This recipe is pretty versatile and you can definitely play around with the spices. Next time I think I’ll omit the caraway and use anise.
20.1.11
Life According to me, or so I think
I have finally gotten around to waking up those rickety fingers that used to pound the computer keys in that made words flow. Poetic. / Ah yes, Zycie Wedlug Ani, Life according to Anna. Being me, I can't just have one blog dedicated to a niche. That's just not me. I think that the best thing will be to start off with a little bit of everything... and I wouldn't have it any other way.
I have thoughts of Sweden and Denmark streaming through my head. Especially now that I'm so much closer to actually graduating my university which allows me the freedom to simply up and leave. Oh there's so much planning in my head. Maybe I should take a year here and work, part time or full time, anywhere. Maybe as a legal secretary? Or maybe I should just book a ticket and figure out things in Sweden or Denmark? I was so positive on going on to grad school for a history degree. I do love history. It is my passion, and always will be. But every once in a while I feel as if my whole body has just been immersed in cold water and re-liven with the idea of moving to Scandinavia. And the weirdest thing is that I had never been there. Then again, I fell in love with London before I actually studied abroad there. Maybe its my inner European, longing for a country much closer to home... or what used to be home for me. Ah, yes, Poland. The land where the polar bears roam.
111 Days till graduation. It's a 111 days too long.
I have thoughts of Sweden and Denmark streaming through my head. Especially now that I'm so much closer to actually graduating my university which allows me the freedom to simply up and leave. Oh there's so much planning in my head. Maybe I should take a year here and work, part time or full time, anywhere. Maybe as a legal secretary? Or maybe I should just book a ticket and figure out things in Sweden or Denmark? I was so positive on going on to grad school for a history degree. I do love history. It is my passion, and always will be. But every once in a while I feel as if my whole body has just been immersed in cold water and re-liven with the idea of moving to Scandinavia. And the weirdest thing is that I had never been there. Then again, I fell in love with London before I actually studied abroad there. Maybe its my inner European, longing for a country much closer to home... or what used to be home for me. Ah, yes, Poland. The land where the polar bears roam.
111 Days till graduation. It's a 111 days too long.
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