Adulthood means a stable 9 to 5 career to afford a house, a car, a few conservative stock market investments and bi-weekly trips to the supermarket to purchase vegetables.
Sure, I can do that.
Well, can I? So far my early adulthood hasn’t followed the steps to what others might consider success. I still have a bedroom at my parents’ house. My father makes my car payments. My mother still folds my laundry.
I didn’t major in business like my father did in college to aim for a life spent in the financial industry. I don’t party on the weekends–haven’t ever, really–despite rapidly approaching my last semester of higher education.
However, on top of my five classes I do find time to pursue two jobs (sports writing and public radio) and an unpaid internship (public affairs) with the hope of using my skills to sustain myself with creative writing (this).
How did I get here? How do I go FROM here? I don’t know. As much as I crave structure and organization, I must admit most opportunities in my life just sort of… happened. A conversation, a chance meeting, somebody-knew-somebody and I found myself writing words on a screen for a living. Without concrete skills or a recipe I’m leaving college still quite apprehensive about my ability to strike it out on my own, like my parents did.
Anyway, I purchased some vegetables like a proper adult (or, I guess my mother’s money bought them) and I cooked something up without a recipe.
Ingredients on hand:
Some amount of…
- cabbage… red, green, whatever
- green onion
- white beans
- vegetable broth
- white vinegar
- some spices
This is a cabbage. I think I am going to attempt a cabbage soup. In my mind it’ll end up something like a kapusta. I don’t know the actual recipe for kapusta, I’m sure I don’t have any of the right ingredients and I am going to totally omit meat and animal products. Here goes nothing.
I chopped this cabbage up to bits and soaked it in a big bowl of cold salt water with vinegar added. The salt symbolizes my salty feelings on the housing market. This created a somewhat effective quick pickle.
Next I chopped up the shallot and carrot and threw that into a big soup pot, like I throw hours of my life into Netflix re-runs.
After the carrot was sort of soft I dumped in some amount of vegetable broth and water and poured in part of a bag of frozen peas. The bag was value sized because adults make smart financial decisions.
When the liquid began to simmer I dumped in my green and red cabbage as well as the green onion. I also added spices. I don’t know which spices. Dumped in a good amount of four or five different kinds much like I pick up multiple unpaid internships for resume-building exposure.
I learned that a cabbage leaf makes a good spoon holder.
Finally, as the concoction bubbled away, I tasted it and realized that its light ingredients packed little protein punch, much like my college degree in journalism packs dubious real-world value. I added a can of white beans to rectify the situation while making a mental note to edit my LinkedIn page.
I covered the pot and let the mixture simmer along until the vegetables were soft and the beans began to fall apart. The broth turned a cool pink color due to the red cabbage. When it seemed done enough–I didn’t keep track of the time–I removed the pot from the heat and deposited a portion into a photo-ready white bowl. After taking a few pictures I dumped the soup back in the pot and ate it with the ladle, standing directly over the stove.
All in all, the soup turned out alright. I think I’ll also turn out alright.