Stark, White, Bright

Summertime

From Chicago, with love

It's just after midnight here, and I'm neither awake nor sleepy. Kind of in between the two. I'm sitting in Ama's condo, hair wet with the AC on. From the dining table I can hear the faint ticking of her kitchen clock. From her bedroom, I can hear her snoring.

Ama is our family's rock. I don't think I've ever seen her angry, not even the slightest bit. She always finishes each sentence with a low chuckle (I get it from her), and although she isn't a woman of many words, she knows how to carry a conversation. She is ever patient, generous, and loving, and I don't know how she does it. More than nine years have passed since Grandpa passed away. She was strong then, and she is even stronger now.

I don't really know where this post is going. Kind of parallel to my life right now.
A mumbled, jumbled sort of mess.

Who spends all their time dreaming of life, and love, and things that are barely out of reach with no grasp to reel them in? You never know until you try, but if you try, will you know?

Messes are okay. You just have to clean them up.

Ely, Nevada

Therefore we will not fear, though the earth give way 
and the mountains fall into the heart of the sea
Psalm 46:2

Summer Cooking

I went to Trader Joe's this past week and bought a beautiful potted basil plant for under 4 bucks!  Pre-packaged basil is usually at least 3-4 dollars, and wilts underneath the plastic wrap.  With a basil plant, you can have fresh basil every day, any day.

And so, what would one do with endless amounts of basil?
Make bruschetta, of course!

---

Felicia's Summer Bruschetta Recipe
Ingredients:
4 roma tomatoes
2 cloves of garlic
1 cup fresh basil
1/4 cup virgin olive oil
1/4 cup balsamic vinegar
1 loaf coarse whole grain bread
Salt, to taste

1. Wash and dice roma tomatoes, set aside in bowl.
2. Chop basil, add to tomatoes.
3. Stir in 1/4 cup of virgin olive oil & balsamic vinegar.  Add salt to taste.
3. The key to the bruschetta is in the thickness in the bread.  Cut it too thick, and the bread won't fry evenly; cut it too thin and the bread will burn.  Aim to cut into 1/2" slices.
4. Chop off one end of the garlic clove, then rub garlic into each side of the bread. (the coarse bread helps to retain the garlic bits when you rub it into the bread; and when you pan fry it, the flavors come out really nicely)
5. Heat olive oil in frying pan; cook until both sides are a golden brown.
6. Spread tomatoes and basil on top of bread, and eat when it's still hot.

Can you say garlicky deliciousness?

---

All Quiet On the Western Front

Today I walked around campus delivering paper, and it was eerie, how empty and quiet it was. Working alone is lonely. Living alone is lonely.

Thinking of, and missing, loved ones.