Happy Thanksgiving!

Whew! It’s been a while, hasn’t it ? I’ve been busy trying to stay afloat in chemistry because knowing how to calculate the wavelength of light is super important. I’ve also been busy learning about the many varied principles of food and food preparation, which involves cooking and eating so many things that are NOT low carb. It’s all about the grade y’all.

In the name of science, this semester, we’ve made:

French Fries

Souffles

Breads

Cakes

(okay, I’ll admit, that cake was made by me for Thanksgiving at home, BUT, it’s for extra credit in class, and it was halfway devoured before I could even take a picture of it, so it still counts)

Anyway. I really interrupted my Gilmore Girls Revival-fest to take a moment to express my thankfulness to all of the people who have helped guide my decision process thus far. I had the opportunity to help teach a healthy cooking class for 3rd graders last week. They were such a joy to work with. We made sweet potato black bean quesadillas – which I was fully expecting them to “yuck” away in protest, but they didn’t. It has never been clearer to me what I want to do with my life after school/internship is over with. Sharing nutrition knowledge with these kids and seeing their faces light up as they got to measure out their ingredients and sneak a little taste before cooking it was just an exceptional feeling. If I could bring that kind of excitement to 100 kids every day for the rest of my life, while helping to get them on the right track nutrition wise, I’d die a happy lady.

I’m thankful for the opportunity to go back to school and learn a new craft so that I can give this experience to as many kids as possible in the future.

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