A little introduction to this series and a note one wellness, what’s on my plate, something related to the news, and a playlist.Read More...
This past week was my golden birthday — I turned twenty-three on the twenty-third.
I spent the day with my mom because, low and behold, it was her birthday too. We have always spent our birthday together. It’s been that way for the past twenty-two years and, even with a job and a full to-do list, this year was no different.
For our day, we went out to brunch at a local restaurant named Milktooth, which was dubbed one of the top 207 restaurants to eat at around the globe according to Conde Nast. I’d heard about the restaurant so often while I was an intern at Indianapolis Monthly this past spring, so I was so happy to finally try out their menu.
Both my mom, my brother, and I ended up ordering the same thing: Brochedi Donuts with bacon and eggs. Needless to say, it was delicious.
While driving this afternoon, I thought about how twenty-two was a good year. It was a year of learning, of surviving my last year of college, of figuring out what it was I wanted and didn’t want. A year of healing and finding patience in the unknown. Thinking about this next year, I can’t tell you where I’ll be or what I’ll be doing or how I will get to wherever ‘there’ is. I think that’s okay sometimes, not knowing your next step but trusting your gut, where the universe unfolds and leads you.
So far, twenty-three has looked like adding more business professional clothes to my wardrobe, going on a cleanse, and writing. Lots of writing.
Regardless of what I know or don’t know about this upcoming year, there are a few intentions that I know I want to move through. Here are a few:
- Listen: to myself, to God’s soft whisper, to the voice of my mom and brother, to my friends, and my body.
- Read full books, finish them, stick with them, contemplate over them. Not rushing myself, but taking it slow.
- Focus on creating vs consuming. Scrolling through Instagram or Facebook, passively streaming a show, getting lost down the rabbit hole of YouTube. I spend way to much time with these consuming activities. It’s time to turn the table and start creating instead of constantly consuming media.
- Be mindful: about what I eat, about the quality of my breath, about listening to people, about each moment I find myself in, about what I’m working on and what I’m creating.
- Prioritize my health and the food I eat. Cook at home and bring lunches to work. Continuing my yoga practices. Be aware of what I eat and put on my skin. College was a good ride but I focused more on grades while my health was neglected. It’s time to change that.
- Have a heart of gratitude.
No matter where I end up or what I do, I know that this next year is going to be a good one. A one of thriving, learning, seeking… and maybe hitting up Milktooth again.
Here’s to twenty-three.
August: the official tomato season. & a dish that is just too easy.Read More...
When I was a kid, my mom used to grow a huge garden every summer. It was a raised garden bed, made out of wood two by fours. The bed was about four feet wide but rain the entire length of the yard. Our yard wasn’t that big, but the garden always seemed huge to me. It hosted an array of plants–peas and green beans, cucumbers and tomatoes, carrots and lettuce, and a variety of herbs ranging from thyme to rosemary. There was also a smaller garden on the side of the yard where a strawberry plan liked to expand its vines, always came back larger and larger every season.
I remember that garden because it provided the staples for our summer dishes. We’d make jams and jellies and chop up the carrots to go along with the chicken ‘n noodles. We had so many tomatoes and cucumbers that we’d canned some of them for the colder months.
I’ve had relatively small gardens myself since then. Nothing more than a few herbs, tomatoes, lettuce, and, this year, spinach. They are in raised garden beds, but not the kind made out of wood slates that are a big as the yard allows, but ones that are plastic and sit nicely on a patio deck.
When spending all of the prior cold months inside, it makes me excited to spread out all the green and tend to something that I can harvest later. It also reminds me of when I was a kid, gardening with my mom in the months of May, June, July, and August.
Since this spring was my senior year in college, I spent most of my time with my head in the books while on campus. I didn’t have much time to shop at gardening stores or Lowes for seeds or even started plants. However, my school has its own greenhouse on top of the science and technology building, and–at the end of every semester–the biology club sells the pants from the greenhouse. So, miraculously, I picked up the few staples I grow every summer thanks to the break that I took studying and the biology club.
The only small thing that this came with was I had to bring the plants with me to class the rest of the day. It wasn’t so bad, I just had a lot of people commenting on my plant babies.
They had a nice little box to sit in while I toted them around.
Now that they’re planted in my garden, they have been growing steadily. My tomatoes have stemmed out and have become fuller, while my lettuce is becoming leafier. I’ve already harvested a few leaves from the basil plant. The rosemary and parsley haven’t grown too much, but they’re a bit slower at growth. I added fertilizer to the beds a few days ago, the growth of all the plants started to become stagnate and it made me worry, but as soon as I fed the little baby plants they’ve been lively since. I planted spinach by seed a few days ago. It’s slightly late in the spring seasons to plant the first batch of spinach, so they haven’t sprouted yet. Hopefully, they will sprout soon.
I’m looking forward to harvesting the first of my lettuce soon, hopefully, the tomatoes will come shortly after. I’ve been looking for good recipes so I can use my herbs in summery dishes. Maybe I can make a full-on meal with everything I’ve grown, substituting a few things from the grocery store.
The whole process of growing plants and getting to use their harvest is both humbling and satisfactory. I hope this tiny garden that I’ve had the past few years can grow into a larger one in the years to come, just like the one my mom used to tend to in the summer months when I was a kid.
Who knows, maybe I’ll even get into winter gardening, something that’s always peaked my interested but I’ve never ventured out to try.
It’s fitting, really, that my inaugural food post happens to be about a brunch restaurant featuring bacon waffles. I love a good brunch meal and between the choice of pancakes and waffles, I’d choose waffles almost every time.
Today is my brother’s birthday and to treat him to a birthday meal, my family went out on the town to a restaurant called Yoke.
The restaurant — located in the heart of Indianapolis, on the ground floor of the Salesforce Tower — sits on a corner of a busy intersection. The restaurant opens up to the city street, with windows from floor to ceiling. While sitting at the table waiting for our food, you could look out and watch the city life go by. The atmosphere was light, airy, and refeashing.
It was really hard to choose what to order! From the Nutella Crepes, Red Velvet French Toast, and Chicken ‘n’ Waffles, there was a variety of dishes to chose from. I ended up settling with the Bacon Waffles (pictured above). There were bacon bits actually cooked into the waffles. So delicious.
If you’re ever around the Indy area, looking for a unique place to stop in and dine, or if you’re on a lunch break at work and looking for a good bight to eat, I’d definitely suggest Yolk. You won’t be disappointed.
*Note: this is not a sponsored post. I dined at the restaurant on my own accord and truly enjoyed the experience and food enough to give it a space on the blog.