During my spring break this year I did not travel. I stayed at home, but I got to spend a lot of with my family. During my week off of school, I spent time with my two younger brothers, my parents, grandparents, and cousins. I got to catch up with everyone and hear about all the new things that are going on at school and work. My grandma showed me a new plant that I liked called Christmas Cactus. This plant makes for a beautiful house plant and can live for a very long time. My grandma gave me a clipping of her plant so I could start my own. With all of my free time, I also spent time cooking new meals for my family. For dinner one night, I cooked chicken tacos with pico de gallo, guacamole, black beans, and Chipotle inspired cilantro lime rice. The next day for my friend’s birthday, I baked a vegan apple pie from scratch! This was my first time making dough from scratch to bake, but I was very impressed with the result! I learned that most of the flavor in dough comes from the sugar and fats. The only thing holding a pie back from being a vegan meal is the butter and lard, both easily substituted with dairy free butter and vegetable shortening. During break I also had an interview for my summer job position at the metro parks. I learned that interviews are not scary at all. If you go in knowing yourself and what strengths you have, it is very easy to be confident in yourself. During the interview I answered all the questions completely honest and talked about any life experiences that related to the questions. They loved it! I got offered a job before I even left the interview. Spring break 2019 was a very relaxing and yet productive break from school.
