Polenta Fries

Next week is going to be a huge and possibly stressful week for many. April Fools Day is quickly approaching and for my senior peers and me, it signals the opportunity to play some hilarious final pranks on our teachers. Oh yeah, the first of April is also the day that most college admissions decisions come out by. I guess that might be more important…

The first part of the journey is finally coming to an end. It’s been quite an adventure and I’ve learned much from my experience of applying to colleges. But really, the whole process didn’t begin at the beginning of senior year when I created a Common App account (kudos to those who started over the summer), but rather, from the day I first entered school way back when. Looking back on all those hours of piano practice, Chinese lessons, badminton practice, and SAT prep classes, I’ve come to realize that all the struggles are what have shaped me into the person that I am today and provided me with the skills that will be with me forever.

I’ve heard back from six of the colleges I’ve applied to already, and am waiting on news from a few more. I’ve been accepted, waitlisted, and plain out rejected. I’ve cried, I’ve laughed, and I’ve run around the house jumping for joy. I think I’m prepared for whatever else comes my way. If I get more acceptances, I’ll gladly take them; if I get more rejections, I’ll be happy for those more deserving who did get in. Although it can be easy to feel bitter about being waitlisted while your friend gets accepted, you just have to quit complaining, suck it up, and keep on going, because everyone has worked so hard to be where he or she is today.

While I can’t say that applying to colleges was exactly fun, I can say that I’ve enjoyed documenting all my extracurricular activities, writing about how to find x, and submitting a video supplement of me whipping up some peppermint bark. I’ve spent considerable amounts of time at Borders, Saxby’s, and even in The Kitchen at Genuardi’s cranking up my creative juices, thinking back to fond memories, and expressing my identity through words. Now all I can do is wait.

Good luck to everyone. I genuinely wish you all the best and hope you get into your top choices. But if you don’t, I know that you will have a blast wherever you go. I’ve heard many stories of the kid with a perfect SAT score, countless leadership roles, and top music honors who ends up going to his safety school. There is a happy ending though, and it’s that he absolutely loves it there. I know that no matter which college I spend four years of my life, it will be four years of discovery and excitement.

Ingredients

2 cups milk
2 cups water
1 ½ cups polenta (corn grits)
1 tsp garlic salt
2 bunches cilantro, chopped
2 ounces pepper jack cheese
cooking spray

Directions

1. Boil the milk and water in a large saucepan. Slowly add in the polenta while stirring constantly. Stir in the garlic salt.
2. Continue stirring until the polenta thickens up. This should take a few minutes. Stir in the chopped cilantro and cheese.
3. Remove from heat and spread out onto a baking sheet. Chill in the refrigerator for at least an hour.
4. Preheat the oven to 450 degrees F.
5. Cut the polenta into long strips. Lay them on a lined baking tray and spray with oil. Bake in the oven for 20 minutes (flipping after 10 minutes) or until golden and crispy.