its personal

Have you ever written a personal statement? I recently started trying to formulate one, and I am finding it a bit difficult to eloquently lay out how I chose to decide my future by what I want today. Wouldn’t a personal statement vary considerably over the years? For example, my desires/ambitions today differ markedly from my desires/ambitions 10 years ago. Yet I am supposed to write something that encompasses both who I am now and what I hope for my future. What if that future me looks back on my 25 year-old self and questions it’s decision making abilities (because I must admit I occasionally look back on my 15 year-old self with trepidation for decisions made then). I suppose my maturity level at this point should produce the ability to make choices with lasting impact…after all, I am 25 (ha!).

In all reality though, I do feel excited about my plans for the future. I do know that God has designs on me that I expect He will carry out accordingly. I know I was created with certain personality traits that fit intentionally with my purpose and passions. I see my future work as a way of life wherein my specific nature will be engaged and I can delight in the satisfaction of another through meaningful investment of myself in their improvement.

made this a couple weeks ago.
bring this to a dinner party and be stellar. 

Caramelized Garlic Tart from Yotam Ottolengh’s Plenty

            13 ounces puff pastry, defrosted if frozen

            3 medium heads of garlic, cloves separated and peeled

            1 tablespoon olive oil

            1 teaspoon balsamic vinegar

            3/4 tablespoon sugar

            1 teaspoon chopped fresh rosemary

            1 teaspoon chopped fresh thyme, plus 3 sprigs for garnish

            3/4 teaspoon fine sea salt

            4 1/2 ounces soft, creamy goat cheese, such as chevre

            4 1/2 ounces hard, mature goat cheese, such as goat gouda

            2 large eggs

            6 1/2 tablespoons heavy cream

            6 1/2 tablespoons creme fraiche

            Freshly ground black pepper

Roll out puff pastry into a 16-inch circle. Fit puff pastry into an 11-by-1 1/2-inch round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with pie weights or dried beans. Transfer to refrigerator; chill for 20 minutes.

Preheat oven to 350 degrees. Transfer tart shell to oven and bake for 20 minutes. Remove weights and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.

Place garlic cloves in a small saucepan filled with water. Place saucepan over medium heat and bring to a simmer; simmer for 3 minutes. Drain and return cloves to saucepan. Add olive oil and place saucepan over high heat; cook, stirring occasionally, until garlic is fried, about 2 minutes. Add vinegar and 1 cup water; bring to a boil and immediately reduce to a simmer. Let simmer for 10 minutes. Add sugar, rosemary, chopped thyme, and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, about 10 minutes more. Remove from heat and set aside.

Break both goat cheeses into pieces and scatter in tart shell; spoon garlic cloves and syrup over cheese. In a large glass measuring cup, whisk together eggs, cream, creme fraiche, and remaining 1/2 teaspoon salt; season with pepper. Pour egg mixture over cheese and garlic filling, making sure the cheese and garlic are still visible.

Transfer tart to oven and bake until tart filling is set and top is golden brown, 35 to 45 minutes. Remove from oven and let cool slightly before removing tart from pan. Trim tart as necessary and garnish with thyme sprigs; serve.