The future is food.

With all the changes in my life over the past few weeks you would think I would have something to write about other than cooking.

but.

well.

I'd rather not talk about the other stuff right now.

Tonight I made probably the best pizza of my life. A lavender dough topped with fresh mozzarella, goat cheese, parmesan, tomatoes, garlic-stuff olives, chicken, arugala, and a tomato-pesto sauce. And a salad with arugala, spinach, honeycrisp apples, pecans, strawberries, avocado, and gorgonzola, with a honey-lime vinaigrette.

Good food and drink are about the only things keeping me sane in America. I love having access to this stuff, I just hate how much it costs. I'm probably either going to be working as a cook at whole foods, or serving at a really nice restaurant in Ann Arbor. Either way food is in my future. Hooray.

Closing Time

I would say that I hate goodbyes, but let's be honest, everyone hates goodbyes. I've never met someone who has said "Man, I love saying goodbye." If that guy exists, he is either a liar or an asshole.

That being said, there is no way for me to put into words how difficult these past few days have been. It's been harder to let go here than it was at home. And even though I know it's for the best, I really don't want to go. I'm not ready to go. I have too many people I want to spend the next few years with, too many experience I want to have, too much everything. And while there are so many people and things I am looking forward to seeing and doing, it's hard to focus on that when everything I will miss is still staring me right in the face.

Life will go on. I will readjust. I will be OK. I will feel much better in a week or two.

To everyone who came or wanted to come see us off, I appreciate it more than you can imagine. I needed that closure.

To everyone back home. The one thing keeping me sane is knowing that I will see you soon. I'll be at the Town Bar in Jackson this Thursday, Spring Arbor for the weekend, and in Ann Arbor next week. Liz and I will probably settle in the AA/Ypsi region.

In the prophetic words of Semisonic, every new beginning comes from some other beginning's end. I'll try to remember that as I drink this last bottle of Rakia.

Will it blend?

I never wanted to be one of those teachers who slams textbooks on desks in front of kids and makes them copy dictations for entire classes, but here we are. I have run out of ways to get these kids to shut up for two seconds and care about the present perfect tense.

When I signed up for Peace Corps I didn't exactly envision myself in a room full of 11th grade boys at an auto mechanic school, listening to their mp3 players and yelling at each other while I was teaching. Hell, I didn't even envision teaching. And I'm not sure how to make them care, when quite frankly, I don't care.

It's not that I don't care about them, I just don't care wither or not they learn English. Honestly, these kids can have a fine, productive, and meaningful life in Bulgaria without it. Most of my students want to be bus drivers, mechanics, ect. which are not things you need English for, and in lots of ways knowing English hinders that "sustainable development" we heard so much about. When someone here can speak English, they usually do one of two things, they leave their town for a big city, or they leave their country all together. It's hard to feel like I'm not encouraging the brain drain. But then again, it's not like these kids are learning anything from me anyway.

But we got a blender.
It's making everything ok.

The other night, because I actually found lettuce, and the heirloom tomatoes are still in season. I made some golden sandwich bread and my own mayonnaise to go along with some creamy cauliflower soup.

Blender

Making Mayo

Soup and Sandwich

I forgot just how much I love sandwiches. This is going to be a regular occurrence from here on out.