After finishing my second year of high school my family and I took a road trip to Disneyworld. Since my little brother had finally reached the minimum height requirement for the fun rides and was old enough to enjoy the park more. When I got tired of listening to the same ten top 40 songs on the radio I popped in Daft Punk’s Discovery album. After the third song in I fell asleep. When I woke up, my dad who was driving then said “How on earth can you sleep through this music?! It makes my heart race like I’m about to have a heart attack!”
While EDM isn’t everyone’s idea of a lullaby, for me it’s exuberant and uplifting. Or if you’re a Kygo fan, you know it can also be chill and relaxing. And while I’m not a college-educated white dude with Beats headphones, it doesn’t mean I can’t enjoy it. I love the upbeat lyrics and the driving beat that makes you unconsciously tap your foot. It’s exuberant and uplifting. Honestly though, it just helps get me those THOSE days. Days where it I just don’t want to deal with it. Days where I’m as moody as a teenage anime protagonist piloting an ultra powerful mech suit.
Listening to helps me get pumped and motivated to tackle those onerous tasks, like pushing myself out of my comfort zone. So one of the reasons why I moved to Seattle was to press the reset button and change careers. The process has been more difficult and frustrating than I initially expected. Whether it’s from interviewers grilling me to the point where I feel incompetent or the depressing thought that I’m completely unqualified for any of the roles posted online. But I am making progress albeit it’s small and incremental, at least it’s a step forward. That’s what’s important. To always be looking ahead and working towards that ideal future.
So this week I tackled the Honey Toast Box. It’s a Taiwanese dessert that’s fun, whimsical, but splendid like EDM. Where it’s basically a sundae plus all the trimmings piled atop a “healthy” chunk of white toast. It’s like the sweet version of a bread bowl but stuffed with fruit, candy, and biscuits. The main recipe is for Pain de Mie, which is a basic fine crumb bread that serves as the base of this dessert. The remaining the toppings were bought from your typical grocery store or Asian market. It’s a fun and crazy dessert! Go wild like a child building their own yogurt cup!
As a bonus, here’s a small sampling to what I listen to :)
Recently I took a quick day trip to the RoozenGaarde’s display garden and tulip farm. Since the weather was starting to transition from short dreary days to being bright and sunny long past 5pm. Despite the muddy fields and masses of other sightseers, it was definitely a sight to behold. To see the expanse of flowers in full Technicolor, really brightens your day and makes you want to run around like Maria from the Sound of Music. Later, I even took Yeti out for a quick “walk” at a grassy area near my apartment. After a brief hop around he quickly settled next to his carrier. Which is his way of saying “I’ve had enough nature for one day, take me back home!” Sigh, he’s definitely not an outdoorsy rabbit. For a peek into my flower frolicking adventures check out my Instagram.
I know I’ve been harping about spring and this seasonal change thing but it’s one of my favorite things about the Seattle area. I get to swap out my sweaters and boots in exchange for loose tees and sandals. Plus, I start to see the changing variety of fruits and vegetables at my local market. Where citrus and root vegetables make way for rhubarb and fiddlehead ferns. Changing your menu with the season isn’t just a posh-farm-to-table restaurant thing. I do it because those ingredients taste their best during that time and it pushes me experiment with different recipes.
With this in mind, I decided to get a head start on winter and start preserving the flavors of spring through jam making. What better way to celebrate my inaugural jam making venture with a tea party! Complete with fluffy scones and tea. The jam making process itself is stupidly easily. You literally just dump everything into a pot and boil it till it’s thickened and jam-like (duh!). The tricky part is the canning process, as you need to kill any pesky microbes that can ruin your jam. This is super important if you plan on keeping and storing the jam for the long term. Otherwise you’re going to have to quickly consume it within a week. Nothing is too labor intensive which is great as I want to spend most of my time outdoors than slaving away over a stove!