|Whatever. I'm still a tourist. Sue me.|
I just got home (a few days ago) from 10 days in the Bay Area, and I can safely say that I’m puuuumped to move out there. I got to explore the city, see my lovely and hilarious friends and family, and start the ball rolling (or at least give it a nudge) in terms of job contacts, so we shall see how this experiment goes. As of now, I have a lot of confidence in the idea… not to mention the fact that I’m TOTALLY STOKED to rediscover San Francisco more thoroughly. What an awesome city.
|I guess hoards of angry seagulls are a given after Giants games.|
In the meantime, six very busy weeks await, in which I will try to accrue as much of a financial cushion as possible AND try to get as much out of Boston as I can… perhaps mutually exclusive goals, but I have faith.
I actually have a “Boston Bucket List” of sorts, which includes – but is not limited to – the following:
1) Freedom Trail. Never walked an inch of it. At least, not intentionally.
2) Walden Pond. Always been a fan of Thoreau. And ponds.
3) Harpoon Brewery. Cuz I like beer.
4) Sam Adams Brewery. See above.
5) Swan boats. Boring but classic.
6) Duck Tour. Don’t ask me why, just always wanted to be one of those idiots that quacks at the locals.
Anything huge I’m missing?
I’ve also been horrendously out of my healthy-living kick for the last week-ish, so I’m hoping that this busy busy schedule won’t further destroy my progress. Regardless of the imminent time crunch, it’s time to return to yoga and eating my vegetables.
Consequently, I’ve been ravaging Pinterest, in the throes of a healthy food-finding frenzy. I’m thinking some lightened-up Chinese and Thai recipes will be showing up blogside soon, since really any style of Asian cuisine can be categorized under “My Weaknesses.” It's such. A. Problem.
|A non-sickly sweet sauce|
|Breaded in whole wheat panko and baked.|
That said, I actually made a very successful attempt at a healthified version of General Tso’s chicken a few weeks ago, courtesy of Rocco DiSpirito’s cookbook “Now Eat This.”
No deep frying or sugar-loaded sauce required, but it still turned out way delicious.
And, as with any good Chinese food, made for excellent leftovers.
Hokay, that is all for now. More exciting entries coming soon. PROMISE.