Bonjour, my peeplettes —
I thought I would share with you guys my first on-line publication via my internship at DIG Boston. Woo hoo! It’s nothing intense, but it feels pretty cool so have something (semi) tangible that I wrote out there for the general public to see. Go here to read it! While you’re at it, snoop around the site and see if anything tickles your fancy. I’m currently trying to brainstorm ideas on what to write about next… since I love my coffeehouses I want to try and take a crack at what I would like to call The Coffeehouse Chronicles: Beantown Brews. Hahaha get it? Bean town… brewing coffee beans… I crack myself up even if you don’t find me amusing.
Anyway, here’s a few quick things that have been going on in the passed week or so since I’ve been on my blogging grind.
Survived my first week of interning! It was chill, nothing too stressful or intense. The people here are pretty cool, but I don’t really get to socialize much because everyone is glued to their computers doing real world things like work. Oh well, it forces me to be productive I suppose (except for right now… meep). So I interned on Tuesday, then spent the night eating pizza and drinking sangria with the lovely Sara, and ended the day with a healthy dose of Never Been Kissed (classic romcom if you haven’t seen it). Woke up early again on Wednesday and we took the T to our designated stops from Sara’s casa, and thus began day two of my internship. I spent the majority of it writing the article I linked in the prior paragraph (again, read it, s’il vous plait). Wednesday happened to by June 6th, aka the 18th birthday of my baby sisters! Except they aren’t exactly babies anymore, but official adults. Weird. So after DIG I took the train back with my dad, and we headed straight to Olive Garden (where I tried a tasty drink of some kind, but I couldn’t tell you what it was, because I never learned the name; my bad) and then home to do presents and the like.
After returning home to Rhode Island on Wednesday night, I was home for a grand total of: 20 hours. Haha, yup; I’ve been a traveling gypsy lately. I think of it as preparation for Europe (which by the way, I am no longer going to Caen. Sadness, except not too much because now I am going to be living in Grenoble, France. Woo). So, I embarked on my journey to Burlington for the weekend late Thursday afternoon. The traffic was absolutely terrible! It usually takes me around 4 hours to get from RI to VT but oh no, not this time. Instead it took me a whopping 6 hours. Needless to say, I was just about sick of being in the car by the end of it all. Good times. Whatever, I made it to my destination and let the fun ensue! It was a good weekend — I had my first Burlington bars experience and chilled with the adorable dog Peaches. Overall, it was a success and I officially moved out of my Burly house… until January, that is. It looked so strange seeing my usually jam-packed brightly colored room totally desolate.
On Sunday, I made the trek back to Rhode Island (it only took 4 hours this time) and lamped hard for the rest of the day. Monday was what I deem the official start to my Warwick Country Club summer job; the two hours last week barely counted. It was an easy night – a golf outing that ended about 9:00, and I was en route home about 10:00, with free beer. Yes, that is correct. Not only do I get to eat yummy food on the reg at my job, but on this special occasion I was handed half of a 30-rack, fo’ free! I guess the lady who ran the event didn’t want the leftover beers, so me and my over 21-year old (hell yes) co-workers got to reap the benefits of the rich. I don’t hate it one bit.
Oh! One last thing.. before work on Monday I made jam! A family friend (and son) went to Schartner Farms and picked some delicious strawberries, and being the awesome people that they are, they brought a sizable amount to my house. We happened to have a jamming kit, sooo thus the jam making began. It was surprisingly easy, instructions below.
Fresh Strawberry Jam
Yield: 5 small jars
4 cups smashed strawberries
1 1/2 cups sugar
1 packet preservative stuff fromBall (honestly, I’m not sure what this stuff was, but the jamming kit included it and said it was needed. So alas, I added it. It looked like ground flax seed a little bit)
1. Hull strawberries and put in medium bowl. Smash them (I used a potato masher thing) until you have 4 cups worth.
2. Add sugar to bowl with strawberries. Stir and let sit for 15 minutes.
3. Gradually add in the packet of preservative (or whatever it is) while stirring for 3 minutes. Let sit for 5 minutes.
4. Funnel jam into jars and put in freezer. Jam can be kept in freezer for up to a year. When you decide to eat it, place it in fridge; will last for 3 weeks in fridge.
So there you have it! I’m glad I’m finally starting to branch out and cook/bake/create new food things. It’s a lot of fun, and pleaseeee feel free to give me some ideas!
Also, here’s my favorite song of the moment. If someone were to ever sing this to me (and mean it), I would probably (no, definitely) swoon #soattractive.