When Angela was in third grade, she started going with her classmates to Stanford football games. Although she didn’t understand football, she loved the veggie burgers and tailgate parties, and she quickly became a Stanford fan. When she learned that Stanford was considered by many to be the best university in the world, she decided – at age eight – that she wanted to be a Cardinal someday. She wore Stanford sweatshirts and Stanford sweatpants and we sent her to programs at Stanford over the summer. My friend whose daughter went to Stanford met Angela, recognized her intensity and tenacity, and declared that Angela would go to Stanford someday.
On December 11, 2015, Angela’s world came to an end. She learned that she had been rejected by Stanford despite her 2380 SAT, 5s on all 5 AP exams, stellar GPA, and long list of extracurriculars and community service hours. She was heartbroken, and in the days and nights after she was rejected, she couldn’t stop crying. “Why would they do that to me?” she asked. “What did I do wrong?”
Come March, the next two college decisions she received were both waitlists. Zero for three. We were all in full panic mode. Most of her friends have already committed to their early decision colleges, and she was the only one in her friend group left hanging.
But the world did not end. That was the lesson. Life must go on and you persevere: there were classes to attend, assignments to complete, friendships to be enjoyed, and laughter to be shared.
On the last day of March, Angela was accepted to Harvard; maybe she can’t be a Cardinal, but she will wear Crimson. To me, it doesn’t matter where she goes to school. I thought about the possibility of her being rejected by all the elite colleges. She’d still be my precious Angela with her intelligence, her perseverance, her achievements, regardless of whether they will shine through the capricious haze of the college admissions process.
We feel extremely grateful for how things have turned out for Angela. We realize that there will be many more new challenges and new setbacks in her life. We hope that she will always bravely carry on no matter what happens. Ultimately, life obliges us only one thing: to carry on.
Anyway, you’re probably tired of my humble-bragging about Angela so here’s some food. This is a really simple, but very delicious and satisfying vegan recipe. Well, it can be vegan, but I cheated today. I cooked the freekeh with chicken broth. No one in the household is religiously vegetarian. Angela cannot stand the taste and smell of meat or seafood. Audrey became vegetarian after she saw the film Food Inc.. Peter loves all meats and seafood, but is cutting back because I make him. I used to be a shameless pork lover, but find myself eating less and less meat as I age.
I have shared a Mediterranean Freekeh Salad and a Freekeh Pilaf with Beets in previous blogs and talked about what a great grain it is in terms of both nutrition and taste. An ancient grain from a distant land, it was food fit for the Pharaohs. If you haven’t yet tried it, you are in for a treat.
Tabbouleh with Freekeh and Walnuts
1 1/2 heaping cup cooked fresh (I cooked mine in the rice cooker)
1 1/2 heaping cup chopped parsley
1 cup quartered cherry tomatoes
1 cup seeded diced cucumber
1/4 cup thinly sliced radishes
20 black olives, chopped
1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
Salt and pepper to taste
3/4 cup toasted walnuts
Cook freekeh according to package direction. It is about 1 cup freekeh to 2 cups liquid.
Prepare the vegetables while the freekeh cooks.
Mix the cooked and cooled freekeh with the vegetables, olives, lemon juice, olive oil, salt and pepper.
Mix in the walnuts right before serving.