nomad life

Being in college is like being a nomad for four years.

Honestly.

I spend more time at school than at home, and being at school is not like living at home in any way, shape or form. And during the times that could be spent at home, we’re expected to be doing something with ourselves in order to build our resumes, make connections, and guarantee that all of the time and effort spent getting a college degree results in a worthwhile job.

Last night I noticed that iphone tracks where all of the pictures in your camera roll have been taken.

Since December, I’ve managed to take pictures in 8 states and 2 Canadian provinces. Out of those 10 places, I’ve managed to find kitchens in 6 of them. Being in a kitchen, regardless of where, is always reminiscent of home. It’s comforting.

I love having free reign in a kitchen.

I get antsy without being able to cook. So, here in Tahoe, I’ve managed to find a kitchen. Even though it’s been oppressively hot (West coast heat wave! Maybe it hasn’t been that warm up here, but I think that 75 degrees is too hot…), standing over a stove was soothing as ever.

As long as there is a kitchen and people to share with, life is good.

Apricot Chutney

This was cobbled together with a few random ingredients we had lying around. What would you do with dried apricots, sweet potato, garlic, and an onion?

1 cup chopped dried apricots

3 cups water

½ yellow onion

2 medium garlic cloves, chopped

1 small sweet potato, cut into cubes

1 tsp cumin seed, crushed

1 tsp salt

½ tsp pepper

½ tsp cinnamon

1 TBSP olive oil

Put the apricots in a small saucepan with 1 ½ cups of the water, and boil for 10 minutes. Strain the apricots and put them aside to use later. Dice the onion and sauté the onion and sweet potato in the oil for about 5 minutes. Add the chopped garlic and the apricots, along with 1 cup of water and the spices. Simmer everything, covered, for about 15 minutes. Then uncover and continue to cook for another 20 minutes, adding the remaining ½ cup water if needed. Make sure the chutney doesn’t stick to the pan and burn! If it starts to stick, that’s a sure sign that you need to add more water, but feel free to add water before that point.

Enjoy as a lovely all-purpose condiment. This is pretty sweet, but has some subtle savory elements that pair well with chicken as well.

It’s 85 degrees and sunny. Blue skies everywhere. I’m convinced that clouds don’t exist in Tahoe.

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