Oh, hi there everyone! It’s amazing to me that another summer has been survived and we are quickly moving our way to fall. Certainly doesn’t feel like it here though- still sweating away at my dining room table in Brooklyn, neglecting any sort of cleaning that the apartment so desperately needs.
I actually start fall classes this Friday, in fact. I’m kind of shocked and astounded that I’ve somehow (finally) made it to the last of my prerequisites. I have to take organic chemistry in the fall and then I’m all set to apply for graduate schools in the spring. Dear lordy! I’ve spent so much time over the years getting to this point, but now that I’m finally almost there, it makes me crazy nervous to think about it.
I had looked at schools way back when I started this whole process but now that it’s several years later, I need to do my research again to figure out where I want to apply. I also have to study for the GRE’s…I’m really not so keen on that part. Gotta get those math scores up to snuff though!
The recipe that I’m sharing with you is one that’s been in my head for months now- actually since I got back from the Dominican Republic. When I when there, I made sure to get my usual “souvenirs”- lots of different culinary spices and foods. In this case, I came back with tons of oregano, cloves, vanilla beans, cocoa, cinnamon sticks, ground cinnamon and Brugal rum.