It’s really difficult for me to construct legible sentences right now. ‘CAUSE I’M BOOKING MY TICKET FOR MUNICH. I really want to abuse the exclamation point and assault the keyboard with my hands to construct made-up expletives, but I’m refraining from both. I will say this, however: I am ecstatic. And beneath that excitement, I’m harboring a whole gallon of tears in thinking about leaving this place.
This place. Oh, this place. I believe this blog entry sums it up nicely, with a freshman perspective that still resonates with me, sans a few perceptions that desperately needed three more years of college. (And now they get to face “real” adulthood, lucky them.) My favorite line is “Maybe Disney is the happiest place on earth for some people, but mine is right here, with Roy Williams as our Mickey Mouse.” I always used to say that when I gave tours, because I absolutely mean(t) it. I’m leaving here happier than I was when I entered, which is quite an endorsement when I consider how much more I know about the world now. Like Disney World, however, I can’t stay here forever, nor should I. How else will I know what’s Out There?
So, yes, I could cry (and I will). I could cry for what I’m leaving behind, for who I’m leaving behind, but the real value is in what I’m bringing with me. And those things make me smile. It’s like Kurt Vonnegut said:
Laughter and tears are both responses to frustration and exhaustion. I myself prefer to laugh, since there is less cleaning up to do afterward.
I can’t promise I’ll remember this bit of wisdom when I’m throwing my mortarboard into the air and hugging my beautiful friends and packing up the last of my clothes before boarding a plane to Munich, but I promise I’ll follow up those tears with a healthy dose of laughter. What’s Next could be even better than What’s Now, and I refuse to preface the future with an excess of sadness.
In other news, I made this salsa just in time for Cinco de Mayo, a holiday whose significance I always forget.
A Cinco de Mayo celebration. That also makes me smile.
Tomato & Mango Salsa:
Makes about eight cups of salsa
4 cloves of garlic
2 jalapeños, roughly chopped and de-seeded to desired heat level
1 small yellow onion, roughly chopped
1 small red onion, roughly chopped
a few sprigs of cilantro
fresh oregano (optional)
4 small mangoes, diced
4 medium tomatoes, diced (I also blanched them first)
1 tablespoon sugar
salt & pepper to taste
1) In a food processor, mince the garlic. Add the jalapeños, onions, cilantro and oregano and pulse until the onions are diced well.
2) In a large bowl, combine the mangoes and tomatoes with the jalapeño and onion mixture. Squeeze the lime over the top.
3) Stir in sugar, salt and pepper. Cover and refrigerate–this salsa is best served cold.
I eat this salsa with tortilla chips and black bean quesadillas. I think it’d be wonderful with grilled fish, though. I’ll keep you posted. Or maybe you can tell me?