I recently completed my second semester of graduate school. Spring was packed with multiple jobs, extra credit hours, and training for my second marathon (it went great!). It was an exciting semester, but it was truly a relief to turn in my final projects and take a short break from everything. I’m back at it though; my position with the University continues throughout the summer, I’m working on an information architecture and usability independent study project, trying to visit Chicago often, packing for a move, and my summer courses begin in just a few weeks.
Summer in a university town is different experience from the rest of the year. With the vast majority of undergraduate students out of town, it is easier to feel connected to a real community. I feel like I am finally getting my footing here and truly enjoying it. I’ve made some wonderful friends, I’m moving into a charming house, and I finally know what I want to do with myself when I graduate in December with my MLIS. It feels great.
The heat and heavy storms of summer have made their way to the midwest in the last few weeks. This is the time of year when I begin making one of my favorite salads on a frequent basis. I’ve posted about it before, but I thought it deserved an update. This recipe comes from my friend Ellen and it calls for just a few ingredients: Red grapes, raw almonds, cilantro, olive oil, lemon, and salt. It’s simple, quick, and a bit of a departure from a typical fruit salad. You can find the recipe on Ellen’s website.