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Andrew M.

I think there is a sense of profound dislocation that happens either immediately after one graduates or immediately before. There comes a time when the strictures of academia no longer bind you, and you realize that the only thing keeping you going are your own desires and internal motivations. At that point, one does begin to question everything.

This happened to me when I graduated from undergrad unexpectedly a semester early. Classes were still going on -- including some in which I had been a participant -- but I was alone and strangely no longer bound by any of it. It was truly an odd feeling, a kind of transition and "adulthood" I'd never experienced before. After a short time, I realized that I still did have my own little community of intelligent people, and that I still did have desires and motivations. (One of those people was the Nepalese head waiter at a campus hangout restaurant, with whom I had many pleasant conversations about farming using oxen.)

(Yes, I read the blog. A guilty pleasure...)

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Recipes

  • Kristin's Blender Pesto
    2 cups fresh basil leaves 1/2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, crushed with knife handle 1 teaspoon salt 1/2 cup grated parmesan cheese 2 tablespoons grated romano pecorino (or more parmesan) 2 tablespoons butter, melted (the recipe calls for 3, but I thought 2 were sufficient since the oil and butter were already separating from the herbs) Shred large basil leaves in half by hand. Put basil, olive oil, pine nuts, garlic cloves and salt in blender and mix on high speed. Stop to mix with spatula periodically. (Do not stick spatula in running blender. Picking out bits of rubber from the pesto is messy...) Transfer blender contents to bowl and mix in cheeses by hand. Stir in melted butter by hand. for 6 servings of pasta from Kristin Robruck
  • Peanut Butter Chocolate Chip Cookies
    1 can condensed milk (fat-free is fine) 1 bag (12 oz) semi-sweet chocolate chips 14 oz crunchy peanut butter (fat-free is fine; salted organic works best) Mix ingredients together. Refrigerate for at least 30 minutes to firm up the dough; if you don't, the cookies will thin out and the edges will burn. While chilling, heat the oven to 325 degrees. After refrigeration, drop the cookies by rounded teaspoons onto a baking sheet, at least two inches apart, and bake for about 7 minutes, until the cookies are starting to turn golden; it's okay if the centers don't look quite done yet. Do NOT overbake, since the cookies burn easily. For best results, refrigerate the dough while each batch is in the oven so the dough doesn't soften up.