Being 22 is a strange plight.
Don’t get me wrong, I like fear and uncertainty as much as the next guy, but as I approach the end of my first year out of college in May I’m looking back on the last 12 months and finding more questions than answers. Why do I still eat peanut butter out of the jar? With my tongue? How many months ago did I last do my laundry? Will I have three or more jobs forever? How long has this soy milk been in my fridge and is it supposed to be the texture of cottage cheese?
I’m also starting to confront questions about my future a little more seriously. As a twenty-something it can be a big, garbage-filled Hefty bag of emotions to figure out what’s next. I, personally, have been juggling the priorities of “finding a serious career and laying a foundation for the rest of my life” AND “having a butt ton of fun and not worrying about anything.” It’s a hard balance to strike and I’m not sure anyone I know has found it just yet. In a phone conversation with my dad several weeks ago I was telling him about my job search and its associated worries. He interrupted me and said, “Iz, you’re 22. You don’t need a job. Go have adventures.” Now, I know my dad’s a baller and not everyone gets advice like this from their parents, but it felt good to get a kick in the pants and be told, yeah, you have no job, home, car, money, or stable life situation in any respect, but that doesn’t matter. What matters is seeing this as an opportunity and running with it.
So, run with it I shall! My boyfriend Ben and I have decided to do a two month criss-cross-applesauce trip across the USA this summer. We’re planning on doing national parks, cities where we have available couches, camping, beer-drinkin’, and other cool stuff. If you live somewhere you think we should visit, let me know! There ain’t no party like a trip planning party and I am always down for getting food, drinks, or cooking with strangers. This is my adventure of the moment and I’m feeling excited about it, so hit me up!
Oh yes, this recipe. This is mango raspberry butter, which is similar to apple butter, but maybe way better. It’s perfection on some oatmeal or a piece of toast. And yes, it’s totally acceptable to eat it straight up with a spoon (see picture).
Mango Raspberry Butter
- 3-4 mangoes, peeled and pits removed
- 1 cup raspberries (frozen work fine!)
1. Place the mangoes and berries in a food processor and process until very smooth. You’ll want to pause frequently to scrape down the sides of the bowl. Add the purée to a medium saucepan and place over medium heat.
2. Cook at a simmer, stirring frequently (important to avoid burnage!) until the mixture is very thick and darkens in color, 45-60 minutes. Set aside to cool, then refrigerate. The butter will keep for up to 5 days!