Here it is, Smak's first post from Los Angeles, California.
It is strange, thinking that I have officially moved across the country. After a week spent with my mom driving across the country, it has all become very real. This wasn't a roundtrip journey. There is no return date. I am here, in Los Angeles, for who knows how long.
When I first moved to New York City in 2011, I went into the experience with the mindset of "if it doesn't work out, I can always move back home to Chicago." This move is different. Things already haven't gone as I anticipated. I still don't have any job prospects. I don't have many friends here. But at the end of the day, this is the decision I made. It is inevitable that there will be good days and bad days. That is simply a part of life. An expected. A guarantee. No one promised that things would be easy.
So, as I beginning making my way, finding a community, a job, an apartment, I need to change my mindset. This move is about me. Not friends. Not families. Not boys. Tommy. I made the move to California to get a change of pace, to find a new career path, to chase my dreams. Rather than being timid, I choose to be strong like a tiger. No regrets. No second guessing. It's time to chase everything I've ever wanted.
Leche de Tigre
Adapted from Bon Appetit
2 cups fresh orange juice
1 cup fresh lime juice
3 teaspoons turmeric powder
1 jalapeño, seeds removed, chopped
2 garlic cloves
chili oil and mint sprig (for serving)
- Purée orange juice, lime juice, turmeric, ginger, jalapeño, and garlic in a blender until smooth. Strain through a fine-mesh sieve into a glass measuring cup or pitcher; season with salt.
- Divide among glasses and drizzle with chili oil. Garnish with a mint sprig.
Do Ahead: Leche de tigre can be made 1 day ahead. Cover and chill.