B to the L to the T

It's the simplest of things really. Two slices of whole grain bread. A little too much organic mayo. Fresh picked lettuce and a sliced tomato. And forget the pig, try some basil instead. I can promise you, it doesn't need swine. This is summer. This is sitting on your patio in late July, straining to breathe in the thick humid air, mopping sweat and tomato juice with a napkin, and loving every moment of it.
This.. is.. summer.

The Beer View Mirrors

As far as I can remember, T-Ball was the first organized sport that I became a part of. I can't be sure how old I was at the time. I was in grade school for sure, probably 9 or 10. My dad was a baseball fan, as was his father (and mother), so it was no suprise that as soon as I could walk he was pitching giant plastic baseballs to me in the backyard during the summer months, in-between flipping steaks on the grill. We graduated to a tennis ball when my abilities proved worthy, and later to the real deal. There is apple pie, turkey at Thanksgiving, and fireworks on the Forth of July. There is also an off-white sphere of leather encased cork and rubber, sewn together with 652 feet of red wool yarn, measuring 2.9 inches in diameter and weighing a little over 5 ounces.

Dad taught me the curve ball, the change up, the split finger and even the knuckleball (which I, to this day, have yet to master) and by the time T-Ball turned into Korey League Baseball I was set to be the pitcher. My father the coach. As time passed and our season drifted on without a single victory, I took it pretty hard. I wonder to this day if I was reason we went win-less for most of the season. I wondered too if I was the pitcher if only because he was the coach and we had practiced so hard in the backyard of 518 W. Adams for so long. I loved baseball, but i couldn't shake the feeling I was letting him down. And my team. I wasn't playing for my love, I was playing for my father's. During warm-ups before the last game of the season, I took a fly ball to the nose. I couldn't see straight, so the first baseman took over the pitching duties. I sat from the bench and watched as my team posted the season's only mark in the "Win" column. Needless to say that evening's victorious Dairy Queen sundae tasted a bit sour, despite multiple layers of butterscotch.

I gave it one more season, but after going 1-19 over two years I decided it was time to hang up the cleats. I hated telling my father. But, baseball just wasn't for me. I was into track and basketball, and was beginning to fall in love with golf (which turned out to make both my father and I much happier than baseball ever could). But, even after my career was over, we would still play catch in the summer while hamburgers cooked. Among my happiest memories.

Now, many years later, the desire to swing the bat and catch a deep fly ball has never left me. My love of baseball never diminished mind you, just the confidence in myself to achieve any degree of success while actually playing it. But, last summer some friends of mine joined a co-ed softball league. I tagged along to a couple games, mainly because there was a beer stand 30 feet from homeplate, to cheered them on, my "glory days" now long since passed. But as i sat there, swallowing $1.50 PBRs, something happened. Something in the pit of my stomach. The desire to catch a 70 mile an hour ground ball heading down the 3rd base line and turn a triple into an out. To crack the game winning single into left center field and earn my DQ sunday.

So last August I joined my friend's Fall team. I found some abilities remained, including the hand eye coordination necessary to judge a grounder, catch it, and throw it 60 feet, fast and on-line to the first baseman. I was still in love, but now I was playing for myself. Sure the ball may be bigger, and a little easier to hit, but the game provides the same adrenaline rush, opportunity for greatness, and physical danger i have always craved. While last Fall's league was winless, I looked forward to the spring... and practice.

This April, the Beer View Mirrors were formed. And we have had a blast. I've even moved to third base, a badge of honor i wear next to the multiple bruises the position intrinsically brings with it. In fact I've also been recruited to a Wednesday night team (in which i have been a part of 2 wins). Not much gets past me. And I HAVE fielded a 70 mile an hour grounder heading down the 3rd base line and turned it into an out. I HAVE batted in go ahead runs. And I don't mean to brag, but I'm one of the top players on the team, if not the league at shortstop and 3rd base. The comradery, post game bbqs, and new friends I've made are the icing on the cake.

I still have to laugh though. The Beer View Mirrors do have a victory on the season. But I wasn't there for it.

Our last game is tomorrow. I'll be out there fighting my hardest for for a victory.
And possibly a little redemption.

Elk Stuffed Bell Peppers

Yet another dish spawned from my trip to Carbondale, Illinois in early July. While helping set the 4th of July menu at Arnold's Market I happened upon some all natural, free range, ground Elk meat. How could I pass that up? While I've made it a priority to eat less red meat in the last 3 years, I am always open to trying new things. Even as a child I never passed up an opportunity to sample something odd and usually outrageous. I even recall giving Head Cheese a whirl at the tender age of 10. I'll let you Google "Head Cheese" as opposed to describing it. Needless to say, since the advent of Mad Cow Disease, it's no longer legal and it may explain a few things about why I am the way I am.

Anyway, one of my favorite dishes growing up was always my mother's stuffed bell peppers. And I was lucky, 90% of the meat that found it's way onto my family's table was locally raised. And while not devoid of ALL the bad stuff found inside the red dyed selections at your chain supermarket, it was healthier, and the cows had a much more natural "life". I'd like to claim that we were just a head of the curve, but in reality (and I wish more people would realize this) it's so much cheaper (in the long run) to buy a deep freeze and then a half a cow every year. Not to mention healthier. But, back to the task at hand, I tweaked what I could remember of my mother's recipe and the results led to a standing ovation. A reminder, all of the vegetables I use to cook with are either my own or locally/regionally grown organics. It does make a difference, and in more ways than one.

1lb ground elk (or whatever meat/meat substitute your heart may desire)
4 large peppers (of any color you wish)
3/4 cup dry long grain wild rice
1 large tomato (diced)
1 medium onion (yellow, white or red, diced)
2 green onions (sliced thinly)
2 black hungarian peppers (or jalapenos if you're not a gardening freak like me)
2-4 garlic gloves (I always max out the garlic)
2-3 tablespoons olive oil
2 tbsp chopped parsley (fresh)
2 tbsp chopped sliced basil (fresh)
1 tbsp oregano leaves (fresh)
Breadcrumbs and Parmesan for topping
Salt and pepper to taste

Get the wild rice going first, it will need 20 to 30 minutes (do i really have to explain how?).
Slice off the top of the peppers and clean out the seeds, hallowing the peppers out doing your best not to puncture their bottoms, otherwise all the good juices will drip out!
Preheat the oven to 375 degrees.
Warm the olive oil in a medium pan. Add the meat and cook on medium/high for 2-4 minutes, all the while flipping and stirring until the red is almost gone. Do not over do it!
Add the garlic and a few onions, continue to stir for 1 minute.
In a large mixing bowl, combine the meat with the diced tomatoes, strained wild rice, remaining onions, black hungarian peppers, basil, parsley, oregano, salt and pepper. Mix it up. Go crazy!
Now begin stuffing the bell peppers with your mix. Don't leave a heaping mound on top! That's where the bread crumbs and Parmesan go.
Now oil the bottoms of the bell peppers and place them in a large oven safe dish filled with about a quarter inch of water. You can also throw in your remaining green onion stems to add a little something extra.
Place the dish in the oven for about 30-45 minutes. Check on it regularly after 30 minutes. When the peppers begin to wrinkle and their rims start turning brown, all systems are go.

I also threw together a little tomato paste and sauce with some garlic and onions to create a sauce to compliment the dish. Toss a fresh salad and you are golden. I enjoyed a Pinot Noir with this, but any dry red should do!

Le vittorie di Limoncello

The Blueberry Limoncello experiment has come to a close and, as you can tell by the pic, it was a huge success. I've even tested it on frequent travelers to Italy. Their reactions: Spot On and Wonderful. This makes me happy. Now, deciding what to infuse next. I have some Black Hungarian Peppers screaming to be used, but they're too damn good mixed in with everything i'm cooking lately. I'm also dying to try a fruit vodka. Peaches? Strawberries? What to do, what to do...

Stuffed Portabellos and Homemade Pesto

Occasionally, when I'm not feeling very inspired about any one particular thing, I'll head to the market with no plan in mind and make things up as i go. Last Sunday the inspiration hit me when I was gifted fresh portabello mushrooms. I'd never worked with them before, in any capacity other than stuffing them into my face. So i headed out in search of ideas. While wandering through the grocery isles it hit me that i should stuff the shrooms before stuffing them in my face. I started grabbing everything in sight to throw in the mix.

My garden inspires too. While digging around for more things to add to the stuffed ports, i realized my basil plants were now big and healthy enough for the first homemade pesto dish of the summer. And a bonus to the mix, ripe cherry tomatoes to add to a homegrown salad. It was veggie heaven, all natural and well worth the time spent preparing. And after-all, it was Sunday night, True Blood was on HBO, and I had an incredible bottle of red wine to help pass the time.

Stuffed Portabellos:
2 large portabello mushrooms (or 8-10 smaller ones, if making for an appetizer)
4 oz. block style feta cheese (President All-Natural, don't go cheap!)
½ c to 2/3 cup breadcrumbs
1 tomato, chopped
½ c. Mediterranean olive mix from deli (had green and kalamata olives, garlic, roasted peppers, etc), chopped
2-3 tbsp. olive oil
2-4 cloves of garlic (depending on size, and preference)
2 cherry peppers in marinade, diced
2 tbsp chopped parsley (fresh)
2 tbsp chopped sliced basil (fresh)
1 tbsp oregano leaves (fresh)
2 green onions, sliced thinly
1/3 cup grated Parmesan
salt and pepper to taste

Clean gills and stems from mushrooms.
Preheat oven to 350 degrees Fahrenheit.
Cube feta into ¼ inch cubes. Combine with chopped tomato, garlic, olive oil, olive blend, herbs, and peppers. Taste, season with salt and pepper accordingly. Stuff into mushrooms- piling on top if using the large mushroom caps, or mound if using small.
Combine Parmesan with breadcrumbs. Top mushrooms with breadcrumb blend.
Place on baking pan over oiled foil.
Bake for 30-40 minutes, checking often. Smaller mushrooms will take less time to cook. They are done when mushrooms are tender, and don’t bounce back when poked. If filling looks done but crumbs are not brown, place under low broiler for 3-5 minutes.

Homemade Pesto:
3 packed cups of basil leaves
2-4 cloves of garlic (depending on size and preference)
1/2 cup of pinenuts (or you can use walnuts or almonds as a substitute)
3/4 cup fresh Parmesan cheese (not the nasty powdered stuff)
3/4 cup olive oil
salt to taste

You can be as liberal or conservative with any of the ingredients as you like. Combine them all in a blender or food processor until the mix becomes a smooth paste... and... Presto, you have Pesto.

Beer Club Review 7/19/10

Monday night beer club expanded into the culinary side of life this week. My fellow beer lovers and I found ourselves in the middle of a free Indian pot luck. Every thing from curried lamb to roasted peppers. It would appear that Ash, our monday night bartender, is just as proficient in the kitchen as he is standing behind 3 feet of mahogany. Win Win.

Well... not for everybody as it turns out. One of the regulars, having finished off a sandwich from Pekara's Bistro only moments before entering, decided it would be a good idea to consume 5 beers in 30 minutes and hit up the buffet. YOU CAN'T PASS UP FREE FOOD, RIGHT? A poor decision to say the least, he was soon found puking in the beer garden and later in the front of the bar into the street, all the while convulsing as if possessed. The scene was out of The Exorcist. That is, if Regan MacNeil weighed 250lbs and never shaved.

We turned our attention back to cards and beer. And this week... the "Hell's" arrived. I've always enjoyed Lindeman's Lambic, so that was not surprise. It's one of the finest beers on the planet. But, the Lost Coast Tangerine Wheat was an amazing surprise. I reallllly don't like wheat beers, but the citric sweetness of this beauty has me hooked for life. I dare say it may be on par in my eyes to the peach infused Magic Hat #9. Unfortunately, Krusovice is worse than warm, stale Milwaukee's Best. Avoid this horrid eastern European potion like the plague.

Lindeman's Raspberry Lambic - HELL YES
De Dolle Extra Export Stout - YES
Left Hand Milk Stout - NO
Strongbow - YES
Lost Coast Tangerine Wheat - HELL YES
Krusovice - HELL NO

Thank you Vix.

Tales of a mere existence. Whatever it was, it was. You found it for a reason. To help someone or to help yourself. The purpose was that you helped or served. The reaching of a goal, the unwinding of a road, the silent gap in the middle of a chaotic noise. The rush of the flood happened and now the stillness is to brea...the in life lessons. Breathe in the abundance. Breathe in comfort. Let go of the death of something or the way you thought it "should" be. Let go of the constriction that makes you suffer. Let go of the toxicities of the mind. Be free. Accept no answers. Be at peace with all uncertainty. Let life take you. To your path of enlightenment, of strength, of the self that you need to recognize. Life is not meant to struggle. It is meant to happen effortlessly. The path is effortless. When you struggle, you have taken a stumble off of it, but it is always there, just find it again. Lower me down to touch the ground. To feel the earth. To feel life in it's purest form. The path. - Of a smart girl. ♥ You know you are and you know who this is for ♥ Everything is ok, you meant something and you served the best possible you through this lesson. It only makes you better. Trust me. Love you. Just breathe. I got you. I promise.♥ ~ R

Venison Frittata

Thanks to my friends Keith and Craig, who have just purchased their own farm (much like The Fabulous Beekman Boys on Planet Green, including the quirky drama and and rancorous banter), the 4th of July weekend provided me with 4 dozen tiny eggs from their tiny chickens. I haven't been this excited to cook with eggs since Benedict defected to the Brits. In addition i still had in my possession left over venison sausage culled locally by my friend Rodney. A Venison Frittata sounded like the perfect idea and the results were amazing. It's not the easiest thing to make right, but even if it doesn't fluff they way you wanted, it won't affect the flavor. The stats:

3-4 eggs
3 tbsp. milk
2 tbsp. olive oil
½ c. diced venison sausage (or meat/meat substitute of your choice)
¾ c. broccoli, cut in small pieces
3 green onions, sliced thinly
½ c. chopped tomato
5-6 leaves fresh basil. Sliced thinly
½ c. shredded parmesan (not grated!)
Salt, Pepper, Garlic Powder

Whisk eggs and milk together vigorously, until frothy. Do not worry about over-whisking….you want them light and fluffy. Add basil and season with salt and pepper. Add garlic powder here, if using. Set aside.

Heat broiler to high. Wrap handle of non-stick skillet with aluminum foil.

Prep all ingredients, slicing sausage, green onions, etc.

Heat non-stick skillet over medium/medium-high until warm. Add olive oil and heat for a few seconds. Add sausage and sauté for 1 minute. Add broccoli. Sauté the mixture for another couple of minutes, tossing in half of the green onions after a minute or so. Add chopped tomato and cook until the liquid has evaporated and veggies are tender.

Add eggs to skillet, pulling coagulated parts inward and refilling the area, starting at 12 o’clock and moving clockwise around the pan. (Or, whatever is easiest for you. But go all the way around the pan and make sure its fluffing up.)

Once eggs are mostly cooked, sprinkle with parmesan and remaining green onions. Place a few inches from broiler and cook until lightly browned. Let cool for 3-4 minutes, and slice into wedges. Can be served hot or warm, with fresh salad and a glass of Pinot Grigio.

Beer Club

I've always wanted to join a beer club. But the appeal of Old Chicago is lost on me. Not to mention the fact i would gain 50 lbs a week stuffing my face full of their deep dish deliciousness. Luckily, our new local brewery decided to start their own. With a beer list to die for, and no pizza to tempt me, it was only a matter of time before i filled out my punch card. 150 beers. A t-shirt at 75. Your name and a quote on the wall upon completion. I really just want the free t-shirt.

Part of this whole idea is to try beers i would never ordinarily try in hopes of discovering a diamond in the rough. And the opposite is true too, beers that set off the gag reflex will be noted and barred from future consumption. It's also a great excuse to play Euchre with friends in a beer garden for 3 hours. And if one of these friends happens to work in the all natural bakery next door, make sure they bring a loaf of sourdough along with their A-game.

Now to the grading of the beers tried the past two Mondays. I'll go with the simple "Would i drink this beer again?" - YES/NO, with the occasional HELL YES or HELL NO. The HELL YESs should be consumed by you, the reader, and the next available opportunity. The HELL NOs, avoided at all costs. So:

Schlafly Pilsner - YES
Rogue Dead Guy Ale - YES
Lagunitas Hop Stoopid - NO
Bells Oberon - YES
Lagunitas Undercover - NO
Blind Pig Pale Ale - YES

Seared Tuna Stir-Fry with Cucumber Wasabi Sauce

I love ahi... and cucumbers... and wasabi... and everything else in this. The stats:

2-3 tuna steaks, sushi grade preferable
1 cup bok choy (3-4 leaves), sliced thinly (about ½ inch)
1 bell pepper (not green), sliced thinly
½ small red onion, sliced thinly
1-2 scallions
2 cloves garlic
1 inch hunk of fresh ginger
1 cucumber, sliced in strips (julienne)
2-3 tbsp. oil (Peanut oil is great for heat, olive oil for flavor. Do not overheat olive oil!)
soy sauce
1 tbsp. prepared wasabi
2 tbsp. sour cream or greek yogurt
stir fry sauce?

Season the tuna steaks liberally with coarsely ground black pepper. Heat sauté pan (non stick) on high. Add 1-2 tbsp. of oil. Sear the tuna until rare, about 2 minutes per side on high in oil. Remove the tuna from the pan.

Add a tbsp. of oil and begin sautéing the onions and peppers on medium for about 4 minutes, until tender. Then add the bok choy, garlic, green onion, and ginger and sauté for an additional 5 minutes. Next add 3 tbsp. of soy sauce and 3 tbsp. of water and cook until veggies soften and sauce reduces.

Meanwhile, add cucumbers to a container (Tupperware works well!) and add wasabi and sour cream/yogurt. Shake well. Extra green onions? Throw them in here for texture and flavor. After veggies are cooked and sauce has reduced, add tuna back into pan to heat through (optional). Remove tuna steaks. Slice thinly. Tuna should still be fairly raw. Heap veggies into a mound on the center of plate. Add sliced tuna on top. Garnish with the cucumber- wasabi sauce.

The big decision... serve with a Pale Ale or Gewürztraminer to enhance spice or with a Hefeweizen or Sauvignon Blanc to soften the blow. Now, sit back and enjoy your mind being blown.

Run a mile in his shoes

I don't remember how old i was the first time my grandfather took me running. I was in grade school and i know it was drizzling outside. He woke me at the very crack of dawn with a glass of orange juice and a smile. I quickly threw on some shorts and my brand new Nikes. I can still feel the excitement, eager to impress him with my running prowess. We began by stretching in the basement as he argued it's importance. I listened and mimicked his every move. Properly warmed up we headed up the stairs and out the door.

We took off north down center street towards Clinton's square, running a block, then walking a block to wake the remain muscles up. Then it was time to pick up the pace, all the way to the Homestead. He would occasionally slow to make sure i was doing ok and let me catch my breath if i needed too. By the time we doubled back towards the house it was by far the furthest distance i had run in my life. I was exhausted and drenched in rain and sweat, but thrilled to have completed a loop with him. Upon arrival back at the grandparent's homestead I experienced my first runner's high while cooling down and fell in love with early morning jogging.

While my enjoyment of early morning outings waned, my love for running did not. I ran distance in junior high, in the process overcoming my asthma, and again in high school. When i headed off to college on the east coast, Pop sent me a pair of custom running shoes and i put them to work in the early mornings again, at least 3 times a week, and anytime it was snowing out.

In 2004 my grandfather fell while jogging. He tripped on a coat hanger someone had tossed out into the street and shattered his left kneecap. Bitterly ironic as he often stopped to pick up litter on his AM jaunts. Luckily it wasn't too early and a passing car stopped and shuttled him to the hospital. It took a few months for him to recover but he would not be deterred. In the spring of 2005 he was back at it again, patrolling the streets of Clinton as the first rays of light pierced the night sky, up until 6 weeks before he passed away.

Two days after his death I laid awake all night in one of the guest beds in their home, filled with loss and sadness. Sleep had become impossible, my brain would not slow down. Then it hit me. I got up, threw some clothes on, and dug out his running shoes. I hit the streets, nearly sprinting the same loop we had tackled together so many times. Nothing had ever felt so right. If he couldn't make it out one more time, another Rudasill would. I finished, emotionally and physically spent, just before 6 in the morning. And then finally, sleep and some degree of comfort came.

Yesterday, as the temperature dropped into the 80's for the first time in weeks, i headed down to my neighborhood park and put three miles in. An added bonus, having not smoked in 3 weeks was starting to pay dividends and i didn't have to slow and catch my breath once. Rather than put on my new running shoes, i decided it was time to pull his out of the closet and let them hug the pavement once more. And in a strange and wonderful way, it felt like Pop and I were running together again. I'm looking forward to this evening's outing, i think we'll do it again.

The Danny Devito

Near the top of the list of "Things I've wanted to do for well over a year but haven't gotten around to" - Infusing. Combining the flavor of herbs, spices or fruit with super cheap liquor to create your own original spirit could not be simpler and the payoff is well worth the time invested. The hardest part... waiting to enjoy your custom concoction.

First up this summer, Blueberry Limoncello. I originally intended to just go with plain limoncello, but a trip to Southern Illinois has provided a slew of blueberries to add to the mix. For those who want to play at home, here are the specifics:

8 organic lemons
1 cup organic blueberries
1 quart (950 milliliters) grain alcohol
1 3/4 cups of sugar
1 quart (950 milliliters) bottled still water

First off, it's key to get organic fruits. Especially the lemons. Non-organic lemons have waxy coats of various chemicals sprayed onto them to extend their shelf life. This wax will keep the oils from the peel from melding with the alcohol. You'll just end up with waxy, chemically infused grain alcohol. So go organic!!

Secondly, although i'm using grain alcohol, down the road i'll be using vodka for infusing. So a heads up now, BUY CHEAP VODKA. You'll also want to pick up a Brita filter. Pouring a bottle of Crystal Palace through a Brita filter 3 times will basically turn it into Ketel One. A nice trick to know regardless if you are infusing with vodka or not!!

Now down to business. Peel the lemons, leaving a little white attached to the peel. Reserve the lemons for other uses (in my case, i made some rather amazing lemonade). Put the peels and the blueberries into a large, tight closing, glass vessel along with the grain alcohol and place it in a cool, dry place for one week. Gently shake a couple of times a day. On day five, prepare a syrup of the sugar and hot water, making sure the water never quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool. Strain the blueberry/lemon-scented alchol through gauze or a strainer, discard the lemon peels and blueberries, and mix the alcohol into the syrup. Shake well before bottling. Let the limoncello sit for 2 or 3 days. Serve it cold!!

6 more days to wait....

Zodiak and the Blind Pig

I'm not one for Astrology. But, every now and then curiosity gets the better of me while flipping through a newspaper. I always find them overly broad and boring, bearing little resemblance to anything going on in my life at the time. This was not the case Wednesday night. I was drinking locally brewed pale ale at the Blind Pig Brewery with some friends, and we began talking about the band line up for the coming weekend's downtown Streetfest. There is no better print to find this sort of thing out than the local University's alternative weekly newspaper, The Buzz. While it was devoid of the information we so desperately craved at the moment, I flipped it over to the comics. They failed to entertain me and I spied the Astrology section. A rather in-depth Astrology section in fact. Scanning over to Libra I found this....

"It's high time to banish the excuses you think you have for not doing your best. There is no longer any valid reason to hide from your true calling or deny yourself more profound happiness. You are ready to see that the supposed "obstacles" to your success are actually instrumental to your success -- prods that will make you so much smarter and stronger that you cannot be defeated by circumstances. Why is this happening now? It's because a force working behind the scenes -- you can imagine it as God or destiny or karma if you like -- is clearing away the illusions that have held you in thrall to false ideas about who you are. If i were you, I'd shout "hallelujah!" as I pinch myself in the butt and pat myself on the head."

I did exactly as it suggested in combination with another pale ale.

Welcome

"It's hard for many people to believe that there are extraordinary things inside themselves, as well as others. I hope you can keep an open mind." -Elijah Price



Last night I found myself sliding one of my favorite movies into the DVD player. Unbreakable. In my opinion M. Knight Shamalan's best film. The tale of a man who is forced to confront the fact he's an exceptional human being, perhaps even possessing super human abilities. The protagonist's journey mirrors many of our own. At first convinced of his own "normality" he wanders through life, almost lost. Perhaps knowing his potential, but refusing to push himself in any way. Fear of the unknown leads him into an unhappy marriage, closed off from his wife and child, and waking each morning with a sadness he can’t explain. Then, in a chain of events akin to Joseph Campbell's modern mythology, he discovers and accepts his abilities, later using them for good. In the process he finds peace within himself.



When I first saw this film, some 10 years ago I was blown away. Not only by the surprise ending we've all come to expect from a Shamalan movie, but because of the themes it touched on. I'll admit I even had delusions of grandeur. After all, I've never broken a bone, and get sick an average of only once every 2 years. Maybe I was a superhero too? But that was really missing the point. We all possess abilities, talents, and hidden passions just waiting to be fueled or discovered. And I would say the majority of us find ourselves afraid to explore these waters. But life should be about finding the courage to do just that. To constantly grow as a person, experience new things, and to feed our desires and interests. Only then can one be described as living life to the fullest.



So perhaps it was a timely movie to watch as this blog takes form. This site will, in a way, chronicle my journey towards further self-discovery as I test my own boundaries and dive head first into the various and sundry passions I have and share with so many. Who knows, maybe I'll even find my inner superhero along the way.