First Impressions

So Sheridan hasn't been very welcoming.

Don't get me wrong, the people are friendly, they're great, actually, really warm (and that's everybody, I've had random people on the side of the road smile at me as I drove by (should I be paranoid?)).

But the weather has not been warm, to say the least.

But I'm promised that spring comes to this land too and that someday (hopefully soon!) I will actually get to see the tops of the mountains.

Snow dripping off pine needles.

Expectations

I'm still getting settled in here at the new job and home, so I thought I'd provide some entertainment before your weekend.

In Nicaragua, I was often surprised at how little was considered normal. No ceiling (just a corrugated metal roof), no kitchen cabinets (no oven either), no sink in the bathroom (and no running water during most of the day).

But then I'm reminded that those things weren't always normal here either. Just after WWII a home in Levittown averaged 750 SF. I probably don't have to tell you, that's not average anymore.

subprime from beeple on Vimeo.

New Day

Today is my first day of work at Habitat Sheridan. As with all new life changes it's exciting and scary with innumerable possibilities.

When I walk into the office for the first time I will be meeting all strangers, but I have no doubt I will quickly come to feel as though I have known them forever.

And yes, that could be good or bad!

Buuuut, I'm sure in this case it will be good.

Americorps and the PSO

Do you know what a PSO is? Neither did I.

What about TCB, VMSU or VISTA? Yeah, that's what I thought.

Welcome to the world of the US government. Unfortunately, even though I don't receive the benefits (such as all federal holidays off), I still have some of the responsibilities including learning and translating a crazy quantity of acronyms.

Vista (the program I am a part of) was founded in 1965 (Volunteers in Service to America) by President Johnson. The organization was put under a new umbrella of Americorps and the Corporation for National and Community Service (CNCS) by President Clinton in 1993. Other groups which were created in the mid-nineties and put under the CNCS include Teach for America and the Senior Corps.

Vista was created specifically to fight the war on poverty. Every Vista Volunteer works within local organizations which attempt to alleviate poverty within their community.

They also only take on responsibilites which provide indirect service. That means they don't teach kids, feed the hungry or directly serve the poor. We are a capacity building group, we are there to work ourselves out of a job.

We will organize programs, train volunteers, write economic plans. And then we will leave.

We are only there for a year (in most situations). We will come, learn, plan and teach. Then, if all goes well, if we are astute in our observations of need, ability and cultural expectations, if we are careful in our prioritizing and communicating, if we are lucky, our work will be carried on by those in the organization we served and the community we lived.

And the Pre Service Orientation (PSO) is where you learn all that!

Adjusting Again

It's still hard to believe I'm not going back.

Almost two months after I left Nicaragua, even though I felt very ready to move on, I find myself looking back.

I suppose it's a natural process to reflect on those two years, moments gathered together in a catagory because they happened in the same geographic region.

I'm still not quite sure what to say when asked where I'm from. Saying I'm from that little third world country seems rather presumptuous that Nicaragua would want to consider me one of their own.

But I'm not from anywhere in the US in particular anymore either. I'm headed toward Wyoming, but I'm not there yet and it's going to be temporary too.

So I suppose I'm still between countries. Never quite belonging to one, but not fully adjusted to the other either.

How long does it take to belong?

Why Write

The teepee building team on the Northern Cheyenne Reservation 2003 (I'm on the right, still in glasses)

I have a confession, I am not perfect.

Ok, that's it, I'm not perfect.

I don't have a perfect memory either.

And I don't know everything! While I may have pretended otherwise in front of you at some moment, I really don't (and I've known for quite awhile that I don't).

So, while I love letting you know what I'm up to, my opinions on everything and believing that you think it is just as enthralling and awe inspiring as I do, this blog isn't actually just for you.

It's also for me.

Someday I will go to work at the same place day after day and hopefully I will love it. But it will not be the stuff of exciting posts. And those days that are especially not thrilling at this everyday-job-of-my-future, I will look at these posts, reminise and say to myself....

What was I thinking?!

Because I'm still learning, still changing, still forgetting the lessons I should have already learned.

But this blog will help me remember ancient history, you know, like 2003.

Lemon Mousse

Easter in my family is full of traditions. Being a pastor's kid, it's the end of a hectic week and everyone is ready to sit back and relax in some of the first sunshine of the year.

But the belly full of ham, scalloped potatoes, rolls and green salad want something more before quieting down completely for the day.

It wants a light dessert.

And so I thought lemons! Lemons can be a light dessert!

And I was right. They can be.

But this recipe was not it.

Don't get me wrong. It was good.

It was real good.

It just wasn't light, it was one of the richest, most decadent desserts I've ever eaten.

But man, it was worth it!

Lemon Mousse Recipe:

Lemon Curd Ingredients according to the Pie and Pastry Bible (more complete recipe found there, you can also sometimes find lemon curd already made in your grocery store)
2 tsp finely grated lemon zest (I left this part out 'cause I don't like it)
4 large egg yolks
3/4 cup sugar
6 Tbsp lemon juice
4 Tbsp unsalted butter
a pinch of salt

Whipping Cream Ingredients
1 cup whipping cream

Beat yolks and sugar until well blended in saucepan. Stir in lemon juice, butter and salt. Cook over medium-low heat stirring constantly until mixture thickens and resembles hollandaise sauce. It must not boil or it will curdle. When mixture thickens (196 on thermometer), pour it through a strainer. Press with back of spoon until only coarse residue remains. Gently stir in zest if desired and cool.

Beat whipping cream until it has stiff peaks.

Fold whipping cream into curd until desired intensity of lemoness! Use with ladyfingers for charlottes, eat alone, or with classy nilla wafers.