These past few weeks for me have been very meditative and full of thought. Many changes are happening for me, all of which are difficult to deal with at first but are for the better. College has been further postponed for me since none of the colleges I applied to accepted me. Possibly postponed forever, I haven’t fully decided yet.
In addition to that I’m planning on moving to New York pretty soon, this time on my own. My parents both support my decisions, it’s just a bit hard for my mom to accept at this moment. Last time I brought it up she started to tear up and said “they’re mean there!”. With that said she’s still excited for me, it’s just going to be an adjustment. Like all great things there must be change for new things to come.
A lot of people seem to feel that it’s difficult to make it in New York but I’m fairly confident that it will be a good environment for me. I just need to start by finding a good job in an area that fits my personality and skill traits obviously. People tend to scoff at my goals but I know I will get where I want to be.
Though, I digress, a lot. Let’s take a moment to talk about this shishito peppers. These are inspired from one of my favorite restaurant’s Uchi. They procure many incredible and awe inspiring dishes but often times you may find your self in their lovely waiting area to be seated. Typically they will serve you small starters like their wonderful charred shishito peppers. This of course, is my rendition and I’ve gotta say they taste just the same.
Shishito peppers are not spicy at all and these have a very mild flavor, although, you will get a spicy one every once in a while. So as many of the waiters and waitresses will say, it’s sort of like playing Russian roulette. Good luck and enjoy!
- 2 cups shishito peppers washed and patted dry
- 2 tablespoons bacon fat or ghee (clarified butter)
- flakey sea salt for seasoning
- sesame seeds for seasoning
- Heat the bacon fat or ghee in a large cast iron skillet over medium high heat until very hot.
- Add the whole shishito peppers so they lay in an even layer without much crowding. Sear them for 2-3 minutes and then shake the pan and flip them over so most of the charred sides face up. Sear them for another 2-3 minutes until nicely browned.
- Place the cooked shishito peppers in a serving dish and season generously with flakey salt and lightly with sesame seeds.
- Serve immediately.
Dear Josh
Just read your blog .
I was so moved by your deep sharing of your angst of the journey.
It never easy to step away from HOME!
I remember my mom sobbing when I moved to California from NY…it was many years ago.
Following your dream is important. I went to India worked with Mother Theresa in Calcutta it took me two days to walk out my room I was so overwhelming but I did and ultimately found my husband.
I quess I just want to reassure you. It’s OK to not be sure…just keep taking the next step…its a journey.
If you need a friend in NY I m here. Let mom know your gonna be OK!
I live about 30 minutes outside of NYC. Not sure we’re your planning to go but if your ever in my neck of the woods
As the song goes You’ve got a friend!
Please know you are wise with your decision, you wil make it work for you.The best for you and a sure your mom from someone who was raised in New York we are for the most part fine.
Sometimes life just sends us in a different direction and the why comes much later. You have a plan and such a strong spirit and you are full of creativity, skill and desire. Doesn’t matter where you go – you will do well. Every day won’t be easy but I think your amazing. People are people, no matter where you go – they all have stuff they are dealing with, which sometimes come across as brunt, or unkind – but just be yourself. You’ll find those you can share your passion with.
All the best!
Dear Josh,
I was freaked out when my daughter left for DC 11 years ago and I’ve watched her achieve her dreams as a top political journalist. I even got to meet the President and attend the White House Christmas party last year! Let your mom know I said, she will cry off and on for a year. The first visit after a couple of months of separation will involve some hysteria when she hugs you and then things do get better… especially if YOU keep in touch and let her know you still need her!!!! I know you will be successful at whatever you do. I’ve been so impressed with your writing, creativity, photographs and of course the food! You are clearly very talented and evolved for you age. I would suggest reading a little Joseph Campbell like the “Hero’s Journey,” etc. He always said, “Follow your bliss and doors will truly open!” Good luck to you my dear 🙂
What a lovely reply. I was going to say the same. Josh, you are unbelievably talented and I have no doubt that you will succeed greatly at whatever direction you choose to point yourself. Ignore the naysayers, they are simply threatened by their own adherence to status quo. Sadly, the status quo has no room for true greatness. Only the average can reside there. So screw the colleges that didn’t accept you. It is truly their loss. All my best to you. Your writing and photography are lovely. As are your recipes. Keep ’em coming. 🙂
the beautiful thing about life at any stage is that no decision is irreversible. you can go to NYC, try it, and it could work out great for you! i hope so. you could go to NYC, try it, find that you are more suited to Austin than you thought, and move back! not trying would be worse than trying and finding out. college might happen later, or some kind of culinary school–maybe you’ll start one!
i LOVE Uchi! i’ve only been once, and it was amazing!
Any college admissions board that turned you away is very short sided and does not deserve to have you as a student.
While skill can be taught to a dedicated learner, talent and creativity can not.
And Joshua, you have all 3.
You’re also an excellent communicator, someone who adheres to deadlines (otherwise you wouldn’t be published), a savvy marketer, etc., etc…and a kind and sympathetic person (I can just tell from your blog).
Your type and level of “complete package” is extraordinary at any age, and especially at yours.
You go, man! New York sounds fabulous. I know that I will see you on Food Network with your own show very sooner (if that’s what you decide that you want to do). You have SO many options ahead of you!
Thank you so much Susan, I really do appreciate that from the bottom of my heart. It can hurt to be turned away from things like that but this helps me continue the course to be certain of my own future being forged by myself. I’m stuck between New York and Austin still but I know I will get it figured out soon and will take it on with full force. Thank you again for taking the time to write this out to me!
I want to echo Susan’s comments Joshua. If you really do want to go to college though, you could probably get there by taking a few supplementary courses that would add to your qualifications and show that you have the determination to succeed. Either way, wishing you the best!
Back to the peppers…my boyfriend and I just got back from a whirlwind road trip out west, and we discovered these Shishito peppers in Jackson, WY and we fell in love! We had them two nights in a row…so it must be kismet that I stumbled upon this recipe on your page…we can’t wait to try our hand at them and wow our friends
They are so simple and delicious, I hope you guys love them!
I fell in love with shishito peppers in Cali a few years back and they’re starting to pop up on menus everywhere. Walking through Whole Foods the other day I finally saw pints of them and had to grab one. So simple and delicious, thanks!