For about 1 year, I felt as if my career was in limbo. But lately, the words that have made me the happiest have been “By Chrissi” at the top of each of my newspaper stories at the local media company I have been interning for.
Quite a few people have asked me, “Why writing?”
I have not abandoned my love of food. Yes, I have a degree in culinary arts. No, it doesn’t define me. I began college at the age of 18 in hopes of marrying my interests with my love of writing. For me, this is it.
Over the past year, I have had a lot of time to reflect on ways that I could integrate my hobbies into my career, and I feel like I have finally achieved that balance. Although I have become a bit anti-social due to some personal anxiety issues, (I tend to hide behind my computer screen, and would rather write than interact with people,) I know that this position will help me gain more confidence.
I love writing, fashion, art, dance, and food. No one is one-faceted, and that’s what makes everyone so interesting to me.
Here we are, just ten days short of a month since I registered Milk And Madeleines, and I have remained somewhat anonymous since I started. How rude of me. Let me introduce myself.
All day, I had been desperately trying to figure out why I had been cursed with a case of writers block. I came up with the following:
1. My town is experiencing a heat wave
2. My house does not have any air conditioning
3. My thoughts are unorganized
Tonight, I spent several hours outdoors (after cooking out, of course.) I took all of my productivity tools and Macbook outside, lit a citronella candle, and created something that I hope will make my life easier: a personal food critiquing rubric.
I realize that not many people would be excited by something like this, but I hope that this top secret writing tool will help me to deliver better material to this site. Meaning: no more excuses and boring blog posts, like this one.
Now that I am armed with my critiquing rubric, I can organize the information I gathered on my day trip this past weekend, and finally post the much anticipated recap of my experiences.
No more excuses.