Celebrations, engagements, and good food

One of the coolest parts of my 20's, so far, has been seeing how quickly life can change completely in a matter of months, weeks, or even days. One day, you don't know what to do with your life; the next day, you're accepting a spot in graduate school. One day, you are dating a guy you love very much; the next day, you're accepting a ring and promising a lifetime.

My best friend, Rachel, has had a weekend that she'll carry with her in her memory bank for decades. Friday night, she was getting ready for a dinner date and the next minute she was slipping a beautiful (and sparkly) ring on her left ring finger. Her fiancé, John, is a great guy who makes her laugh when she needs it most, and I have no doubt that they will spend a lifetime cracking each other up.

I've really had to learn to "go with the flow" over the past few months, because friendships, professions, and lives mold into new manifestations so often and so quickly. I'm realizing that relationships will always be there, but they may grow up a bit and change in the next few years. I have found every moment of this year exciting with so many of my friends' lives falling into place (as well as, my own). There are moments though, where I gasp at the whirlwind...there are moments when I want to step on the brakes a bit for fear of getting lost in all of the change around me. I am absolutely a creature of habit and routine. I keep most parts of my life very simple, and that consistency gives me peace during busy days.

Routine is not what anyone's 20's are about, and I understand that. I'll just sit back and enjoy the moment, because every weekend seems to be a life-changing one, these days!

Dan Dan Noodles
1/2 cup sesame seeds, toasted
4 tablespoons toasted sesame oil, plus more for serving
1 tablespoon plus 1/2 teaspoon sugar
Kosher salt
2 half-sour dill pickles
1 clove garlic, minced
1 tablespoon minced peeled ginger
4 scallions, finely chopped
3 tablespoons soy sauce
1 1/4 cups low-sodium chicken broth or stock
8 ounces ground pork
3 tablespoons vegetable oil
2 to 4 teaspoons Chinese chili oil, plus more for serving
2 teaspoons balsamic vinegar
9 ounces dried Chinese egg noodles
1 medium head bok choy, sliced crosswise

Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside.

Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar. Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove.

Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce.

Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar.

Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil.