Being in grad school is this strangely insular experience. You show up not knowing anybody, weirdly nervous but also weirdly chosen. And then you spend the next 1-4 years with basically the same isolated group of people, talking about the same things, going to the same bars, having the same brunches and dinners and whether you actually like the people or not it doesn’t matter. There’s a closeness just by pure proximity and amount of time spent together.
When you graduate and leave, it’s strange not to have that anymore. You may have friends, but certainly not that close group of people you may or may not like but spend copious amounts of time together. And so you lose that “world.”
As a result, you get out in the world, land in whatever city you land in, and realize that all of your inside jokes fall flat. Other people don’t get “the knock,” say or the conversation about “first-name-last-name” people. You mention these things and people look baffled and ask and you explain and it still isn’t quite funny for them. It isn’t the same at all.
I miss “knocking” with friends. Occasionally I knock anyway, but it’s like this tiny part of my world that made life more fun has just dissipated.
Tonight, at work, I got into a conversation with one of my bosses. She was telling me about “food-that-tastes-better-when-you-don’t-make-it-yourself” and I said “hm”… not because I didn’t get it but because I was so pleased that this was something that exists. Like “first-name-last-name-people” which I then told her about. And she got it too.
So now I’m trying to think of food that tastes better when you don’t make it yourself.
This is all I’ve come up with.
Stirfry (I make a pretty slammin stirfry so I can’t get on board here)
Holidays are here and I, of course, am thinking a lot about food. For my work holiday party (a synagogue, mind you) I’m making little massaman curry sweet potato pies. I’ve decided to cook them in cupcake tins so everyone can get their own.
I’m also venturing to the sunterland to cook a big dinner for friends. Pumpkin bisque (cooked in the pumpkin), Roast Duck, Spinach Salad, and the pies d’ resistance: blackberry pie with walnut meringue and a whiskey butter crust.
I am so excited I can barely contain myself. Seriously.