Issue #20, the luxury of taking things for granted

Let's Get Lost, August 17, 2024

Door County, Wisconsin is the kind of place that makes you want to be on vacation.

Of course, most of the people here ARE actually on vacation. The peninsula receives over 2.5 million visitors a year - most of whom are here because this is where they’ve chosen to spend their vacation.

But also, hundreds of workers from all over the world are here to fill the peninsula’s 3500+ seasonal jobs. How do they experience Door County? As tourists? As workers? As workers who wish they were tourists? 

I also wonder, if you’re one of the 30,000 Door County residents, what is it like to live in a place where, for several months of the year, most of the people you see are on vacation? Is that one of the reasons you live here or is it something you put up with?

Because, the truth is, most of what there is to see and do in Door County would not exist without the tourists. The residential population does not need the hundreds of shops and restaurants scattered up and down the peninsula. They can only eat so much ice cream, drink so much wine, buy so much art, and spend so much money at farmer’s markets. They are unlikely to charter a sunset boat ride every night or hop on the sight seeing trollies. I’m sure they go to the theater, but probably not enough to support an entire summer season of world class performances in state-of-the-art auditoriums.

There’s something in me that wants to go overboard in a place like this - eat at every restaurant, walk on every beach, visit every shop, take all the kayak tours, do all the things and then do all my favorite things again. I buy too many jams and jellies and condiments and candies and soaps and lotions and candles. I have to have little talks with myself about the true fact that I live in 400 square feet and am trying to be the kind of person who doesn’t spend all her time taking care of her stuff.

But also, there was that gorgeous set of glassware at that specialty kitchen supply shop and I think if we really put our minds to it we can find some wall space (we have no extra wall space) for that incredibly interesting and vivid photograph of the water that we saw in that art gallery. 

I often feel that if we don’t do everything, we’ve somehow wasted our time here. (Yes, I know it’s neurotic. You do not need to send me emails. I already know.)

In our 4 1/2 years of RV life, we’ve sometimes found ourselves in the position of educating locals about some of the fun things to do in their town. People always look at us like they are somehow doing it wrong because they live there and haven’t done half the things we did last weekend.

But, I think maybe that’s a feature not a bug. When we lived in Colorado we missed out on doing all the things and it didn’t bother me in the least. Still doesn’t. You are trading the wonder and excitement of a place for that comfortable feeling of home where you take everything for granted because you can.

What a luxury to take the beauty in our life for granted. To spend a Friday night in because you can always go to that restaurant another time. To be so comfortable in a place that you forget that it’s fleeting, even for you.

There are people everywhere eager to remind us to not take things for granted. But also, the next time you find yourself thinking something along the lines of, I can’t believe we’ve lived here for so long and never been there/ done that, you might also think, how nice.

( Pssst! If you’d like to restack or ‘like’ this conversation to give it a better chance of being seen, head for the heart or recycle emojis at the top and bottom of this issue. Thank you! xo)

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What to make this week

5 recipes to add to this week’s meal plan

1. Roast pork tenderloin with cherry sauce. This simple roasted pork tenderloin is tender and juicy, and covered in red wine cherry sauce, and you know that’s going to be delicious.

2. Crispy corn tortilla quesadillas. These crispy, cheesy corn tortilla quesadillas only take about 5 minutes to make and are so addicting you’ll want to make them all. the. time.

3. Spinach artichoke chicken casserole. This casserole is everything we love about artichoke dip BUT a bit less rich and with plenty of cheese, tons of fresh spinach, and chicken of course. Plus a buttery, crispy layer of panko.

4. Zucchini blueberry muffins with almond and oat streusel. Is there a better way to use up that extra zucchini in your garden or refrigerator? I can't think of one (she says with a mouthful of muffin).

5. Lemon olive oil loaf cake. This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous blanket of tart lemon glaze. Also, here’s a quote from my mom and we all know mom’s are never wrong. "Just made the famous Lemon Loaf Cake. Sooooo good. The cake has a lightness I didn’t expect. Great recipe!!!!!!!!" - Connie

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Quick-ish cinnamon buns

Our daughters spent a few days with us in Door County last week and we packed the days with as many fun activities as we could muster. One such activity was a glass blowing class, taught by a glass artist in his studio. It was even more fun than it sounds and we all came away with a beautiful piece that we made ourselves.

The class was scheduled for noon and I had my heart set on taking the girls to brunch that morning at a restaurant that won an award for their cherry stuffed french toast. Unfortunately, everyone on Door county had a similar idea and the wait for a table was more time then we had. Instead we headed to a little coffee shop near the water and ordered coffee, pastries, and breakfast sandwiches.

One of the pastries I ordered was a cinnamon bun and, while I am deeply devoted to my favorite homemade cinnamon roll recipe, I thought that it might be nice to have a recipe for cinnamon buns that you could make quickly when the craving strikes. This recipe is the result.

Start to finish, these buns will be ready in about an hour. The dough is basically biscuit dough - wet, sticky, and filled with butter. So, as you might imagine, the texture of these buns is very biscuit like - soft, tender, and very buttery.

The recipe calls for part all-purpose flour and part cake flour. The cake flour gives the buns an extra tender texture, but if you don’t have any cake flour just go ahead and use all all-purpose flour and you’ll be fine. Also, if you want the buns to have a bit more structure and not be quite so soft, omit the cake flour and use all-purpose flour only.

This recipe will make 12 large buns. If that’s too many, the recipe can easily be cut in half.

For the filling:

• 4 tablespoons butter, salted or unsalted

• 1 cup packed light or dark brown sugar

• 1 1/2 tablespoons ground cinnamon

• a pinch of nutmeg

• 1/4 teaspoon salt

For the buns:

• 4 1/2 cups all-purpose flour

• 2 cups cake flour (or, another 2 cups of all-purpose flour)

• 1/4 cup granulated sugar

• 2 tablespoons + 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon ground cardamom

• 1 tablespoon kosher salt (or 2 teaspoons table salt)

• 3 sticks (1 1/2 cups/ 12 ounces) unsalted butter + 2 tablespoons unsalted butter for brushing over the dough before adding the filling

• 3 cups buttermilk

For the cream cheese frosting:

• 4 ounces cream cheese, at room temperature

• 4 ounces unsalted butter, at room temperature

• 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)

• 1 1/2 cups powdered sugar

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract (optional)

Three helpful tools to have near your work surface (if you have them): A bench scraper and a flat spatula are useful to help the dough unstick from your work surface, and to cut the rolls and lift them onto the baking sheet. You’ll also need a rolling pin.

1. Heat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Make the filling: Add 2 tablespoons of butter to a medium size microwave safe bowl. Heat in the microwave for a minute or so, until the butter is melted. Add the rest of the filling ingredients (1 cup packed brown sugar, 1 1/2 tablespoons ground cinnamon, a pinch of nutmeg, and 1/4 teaspoon of salt) and stir until everything is mixed together. Cover the bowl and set it aside.

3. Add 4 1/2 cups all purpose flour, 2 cups cake flour, 1/4 cup granulated sugar, 2 tablespoons + 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon ground cardamom, and a tablespoon of kosher salt to a large bowl. Blend on low speed with an electric mixer (if using a stand mixer, fit it with the paddle attachment).

4. Cut 3 sticks of cold unsalted butter into 1/2-inch cubes. With the mixer running, add the butter one handful at a time, until about half of the butter has disappeared into the flour and the other half is in pieces no larger than a pea.

5. Pour in 3 cups of buttermilk, blending on low speed until it’s completely incorporated. The dough will look very wet and shaggy.

6. Scrape the dough out onto a clean countertop that’s been dusted with some all-purpose flour. Use your hands to knead the dough (you’ll probably need to flour your hands) 6-8 times, until the dough is smooth and cohesive. Add more flour to the work surface if the dough is sticking. It can be helpful to use a bench scraper or spatula to unstick the dough from the countertop.

7. Use a rolling pin to roll the dough out into a rectangle that’s approximately 18-inches by 12-inches. Dust the countertop and top of the dough with flour as needed to prevent the dough from sticking as you roll it out.

8. Melt the remaining 2 tablespoons of butter in the microwave and brush it over the entire surface of the dough. Sprinkle the cinnamon sugar mixture over the dough, then use your fingers to spread it evenly over the dough, all the way to the edges.

9. Beginning with one of the long sides, roll the dough into a log. Pinch the seam together with your fingers and position it on the countertop so it’s seam side down.

10. Using a bench scraper or a sharp knife, cut the log into 12 equal pieces. Use a spatula to move the buns to the parchment covered baking sheet.

11. Place the buns in the oven and immediately reduce the oven temperature to 400 degrees. Bake the buns until the tops are a light golden brown, about 22 to 26 minutes.

12. Set the baking sheet on a wire rack and allow the buns to cool for 10 - 15 minutes.

13. Make the cream cheese frosting: Add 4 ounces of room temperature cream cheese, 4 ounces of room temperature unsalted butter, and 3/4 teaspoon kosher salt to a bowl and beat with an electric mixer until completely combined. Add 1 1/2 cups of powdered sugar, 2 teaspoons of vanilla, and 1/2 teaspoon almond extract. Mix on low speed just until the sugar is blended in to the butter and cream cheese. Increase the speed to medium high and beat for another 2-3 minutes, until the mixture looks light and fluffy.

14. Slather the frosting over the top of the warm rolls and serve. Or, serve the frosting alongside the rolls, allowing each person to frost their own.

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Poached salmon salad with honey lime dressing

This recipe is because it’s still summer and we want something light but also delicious and we don’t want to spend a lot of time making it. At least that’s where I’m at these days and this salad fits the bill 1000%.

I love this method for poaching any kind of fish: Simply lay some lemon slices across the bottom of a skillet, sprinkle in some chopped shallots, then add some water and some wine (or dry vermouth). Lay the fish over the lemon slices, bring the liquid to a boil, and cover the pan. Let the fish cook at a very gentle simmer for about 10 minutes.

So simple.

Adding alcohol to the pan lowers the boiling point of the poaching liquid. This produces more vapor which helps the fish cook more evenly.

Laying the fish on top of lemon slices creates a part poaching and part steaming situation that prevents the fish’s flavor from being washed away and keeps the bottom of the fish from overcooking.

Like a lot of the recipes I publish here, this salad is easy to scale up or down for as many or a few people as you’re cooking for. Plan on about a half of a pound of salmon per person.

And, by the way, the honey lime dressing here is just a variation of this basic vinaigrette recipe, which is endlessly customizable for any kind of salad.

Start to finish, this salad will be on the table and ready to eat in 30 minutes or less.

For the poached salmon:

• 1 or 2 lemons, sliced into 1/2 inch rounds

• 1 medium to large size shallot, peeled and roughly chopped

• 1/2 cup dry white wine or dry vermouth

• 1/2 cup water

• Skinless salmon fillets that are about 1-inch thick - about 1/2 pound fillet per person

• Salt and pepper

1. Slice the lemon into rounds that are about 1/2-inch thick and lay them across the bottom of a 12-inch skillet or cast iron braiser (It’s important to use a pan with a lid).

2. Peel and roughly chop a shallot and sprinkle the pieces over the lemon slices. Pour in 1/2 cup of dry white wine (or dry vermouth) and 1/2 cup of tap water.

3. Sprinkle the salmon with salt and pepper and lay it, skinned side down, across the top of the lemons. Set the pan over medium high heat and bring the liquid to a boil. Cover the pan with a lid, reduce heat to low, and maintain a gentle simmer until the thickest part of the salmon registers 125 degrees - 11 to 16 minutes. (Make the honey lime dressing while the salmon cooks.)

4. Remove the skillet from the heat and gently lift the salmon out of the pan and set it on a paper towel lined plate. Let the salmon cool for a few minutes until it’s just slightly warm.

For the honey lime dressing (makes enough for 2-3 salads):

• 2-3 tablespoons minced shallot

• 3 tablespoons lime juice (or lemon juice)

• 1 tablespoon dijon mustard

• 1 tablespoon honey

• 1 tablespoon mayonnaise

• 2 tablespoons extra virgin olive oil

• Salt and pepper

• 1/3 cup finely chopped almonds (I like to use almonds that are roasted and salted; pulse them in a food processor until they are in very small pieces.)

1. Add the minced shallot, 3 tablespoons of lime juice, 1 tablespoon of dijon mustard, 1 tablespoon of honey, and 1 tablespoon of mayonnaise to a small bowl and whisk with a fork or wire whisk to blend. Sprinkle in a bit of salt and pepper and then let this mixture rest for 5 minutes (or longer) to soften the sharp edges of the shallot.

2. Slowly pour the olive oil into the dressing, whisking with a fork or wire whisk as you pour. Stir in the chopped almonds.

For the salad:

• Any kind of salad greens - about 2 cups per person

• Pitted kalamata olives - about 10 olives per person

• Chopped tomatoes - about 1/2 cup per person

• Chopped cucumber - about 1/2 cup per person

• Crumbled feta cheese - one or two ounces per person

1. Pile the greens onto plates. Cut the olives in half and sprinkle them over the greens. Add the chopped tomatoes and cucumber then drizzle with a generous amount of dressing.

2. When the salmon is cool enough to handle, use your fingers to break it into pieces and scatter the pieces over the salad.

3. Sprinkle the feta cheese over the salmon and serve.

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Sesame tahini chicken salad

This has recently become one of our new favorite travel day meals (our other favorite is this couscous and veggie salad). I pack it into mason jars that I place inside a small cooler and it makes a delicious high protein lunch on days when we’re driving around the country from one campground to the next and want to save ourselves from truck stop food.

But you don’t need to wait for a to-go situation to try this spicy, sesame and tahini flavored chicken salad. It takes roughly 30 minutes to prepare and will keep well in the refrigerator for up to 3 days.

You can serve it on greens or toast, if you like. But we like to eat it just as it’s pictured here, piled into bowls with extra peanuts and sesame seeds.

Makes 4 main dish servings.

• 2 pounds boneless, skinless chicken breasts

• 1/2 cup + 3 tablespoons soy sauce, divided

• 1 bunch of scallions (about 6-8)

• 1 inch piece of fresh ginger

• 4 large cloves of garlic

• Salt

• 1 tablespoon chili garlic sauce (or more, depending on how spicy you want it)

• 1 tablespoon toasted sesame oil 

• 3 tablespoons tahini

• 3 tablespoons unseasoned rice vinegar

• 2 tablespoons granulated sugar

• 1 English cucumber

• 1/3 cup roasted and salted peanuts + more for sprinkling

• Black sesame seeds for sprinkling (optional)

1. Place 2 pounds of boneless, skinless chicken breasts in a 3-quart or larger saucepan and add 1/2 cup soy sauce (yes, I know it seems like too much, but trust me here).

2. Coarsely chop the white parts only of 6 to 8 scallions and add them to the saucepan (reserve the green parts). Peel the piece of ginger, cut it into 5 or 6 pieces, and add it to the saucepan. Peel 4 cloves of garlic, smash them with the back of a knife, and add them to the saucepan.

3. Add enough water to the pan to just barely cover the chicken and set the saucepan over medium high heat. When the liquid comes to a full boil, cover the saucepan and remove it from the heat. Let the chicken poach in the water for 20 minutes (keep the pan covered). Then remove the chicken to a plate and let it rest until it’s cool enough to handle.

4. Meanwhile, add 1 tablespoon (or more if you want it spicy) chili garlic sauce to a small bowl and add 3 tablespoons each tahini, rice vinegar, and soy sauce. Add 1 tablespoon of toasted sesame oil, 2 tablespoons of sugar, and 1 teaspoon salt, and stir to mix. 

5. Use your fingers to shred the chicken and put it into a large bowl. Pour in the dressing, then use your fingers to rub the dressing into the meat.

6. Cut the cucumber in half lengthwise and then cut each half on the diagonal into very thin slices. Add the cucumber to the bowl with the chicken and add about 1/3 of a cup of peanuts. Slice the light green parts of the scallions and add those to the bowl as well.

7. Toss everything around to combine and serve in bowls with additional peanuts and sesame seeds.

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5 tips for making food taste better

#1) Let dried spices bloom.

Heating dried spices in a bit of fat is called "blooming" and it intensifies and unlocks their flavor. The process does two things:

1. Heat causes dried spices to release fat-soluble flavor compounds that would otherwise remain bound up inside the spices and hidden from your tastebuds

2. Fat molecules trap all that flavor and distribute it throughout the dish. 

Fat is a fabulous conductor of flavor, trapping flavor compounds and distributing them throughout foods so that they make contact with our taste buds in every single bite. So, when you heat spices in butter or oil for a minute or two, the flavor compounds in the spices transfer to the fat, which then happily spreads them around throughout the other ingredients. 

You’ll see this technique in action in nearly every single recipe I publish that involves dried spices (which is nearly every single recipe). But you’ll also find it in this recipe for my favorite spice cake.

#2) If a recipe calls for nuts or seeds, toast them.

Heating nuts and seeds concentrates their flavor and brings out their aromatic oils. The result are nuts and seeds with a more intense and complex flavor.

• To toast nuts or seeds in a skillet: Place the nuts or seeds in an empty skillet and set it over medium heat. Toast the nuts, stirring frequently, until they are fragrant and golden brown. (You can also add a bit of extra virgin olive oil to the pan if you like. I almost always add some olive oil when toasting pumpkin or sunflower seeds.)

• To toast nuts or seeds in the oven: Spread them out in a single layer on a rimmed baking sheet and place them in a preheated 350 degree oven. Roast until the nuts are fragrant and golden brown, removing the pan from the oven and stirring the nuts around on the sheet once or twice.

#3) Add a pinch of sugar.

Browned food has more flavor and one of the best ways to encourage browning is to sprinkle it with a bit of sugar. Try this on lean proteins and veggies - you don’t need much! - and you won’t believe the difference it makes.

Sugar also works to balance the other flavors in savory dishes and can compensate for low natural sugars in supermarket veggies and canned tomatoes. I almost always add a teaspoon or so of sugar to soup - you’ll see it in nearly every single one of these soups and stew recipes. You’ll also find it in most recipes that call for canned tomatoes, like my favorite marinara sauce. The goal is not to make the dish taste sweet - a small amount is all you need.

#4) Almost everything is better with sauce.

Almost any dish can be improved with a good sauce. There are few things that have the power to instantly elevate a meal from bland to delicious as a great sauce. Bake, grill, sauté, broil, boil, or roast ANY kind of protein + veggies and top it with one of these sauces and dinner is done.

If you’re a paid subscriber, check out this list of 12 “back pocket” sauce recipes guaranteed to elevate almost anything.

#5) Elevate almost anything with a splash of acid and a handful of fresh herbs.

One of the easiest ways to brighten up the flavors in food and bring them to life is with a splash of vinegar, lemon or lime juice. Acid also seasons food, allowing you to use less salt. The same is true for fresh herbs.

Add acid and herbs at the end of cooking, usually right after the food has been removed from the oven or the stovetop. Add a splash of vinegar and taste, adding more if necessary. And while dried herbs benefit from cooking, fresh herbs should be added close to or at the end of cooking to preserve their delicate, fresh flavor.

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Recommendations

Friends, I would like to introduce you to Sandra Serrano. Sandra writes Sandrapop, a fiery newsletter packed with positive energy that’s primarily written for 40+ midlife moms. I LOVE Sandrapop and if you are also a 40-ish mom, i think you’ll love it too.

I recently had the privilege of chatting with Sandra so I took the opportunity to ask her some fun questions. Enjoy!

Q: I love that at the top of your about page you have the official definition of Sandrapop: "a creature of leisure on a lifelong search to find it’s own little piece of paradise." I'll be honest, you seem to have a lot of energy for someone who describes themselves as a creature of leisure. So, what is the ultimate leisure activity for you? And, what do you mean by being on a search for your own piece of paradise?

A: Ok, let me paint you a picture…I’m stretched out in a cozy cabana after a glorious dip in the pool at a luxurious, yet hidden gem of a resort (think Erosantorini). In one hand, I’m holding an indulgent cocktail that’s basically sunshine in a glass; next to me, my husband and son snoozing blissfully away. The ocean breeze is caressing my hair, and I’ve got an uninterrupted view of the sea with boats lazily drifting by. It’s a quiet early afternoon, not a soul in sight and I’m completely at peace. No worries, no thoughts—just the pure pleasure of soaking in the moment.

And then, just as I’m about to drift into the sweetest nap, this wave of gratitude washes over me—deep, powerful, all-encompassing. I’m struck by how far I’ve come, by the beauty of my life right now, and it fills me up in a way that nothing else can. This, to me, is the ultimate feeling of leisure, one I’m constantly chasing: being fully present, worry-free, and with my heart overflowing with gratitude. Best feeling EVER.

Q: And, what do you mean by being on a search for your own piece of paradise?

A: Growing up, my childhood was anything but smooth sailing—I was surrounded by a lot of chaos and toxicity. But through it all, my mom was my hero. She’s a survivor of domestic violence, and she did whatever it took to protect us.

She didn’t just survive—she thrived. She learned English at 30, fought to work outside the home, and provided for us as a single mom after my stepdad committed suicide. Watching her rise above it all, I learned how to be a survivor too.

So, what do I crave most in my life now? Peace and serenity, and a little luxury too. Not that I shy away from excitement, but I’m all about cutting out the drama and negativity so I can enjoy life. I want to fill my days with things that bring me joy—like reading, traveling, spending time with the people I love and having the resources to help them when they need it. If I can build a life where those things are always within reach, that’s my version of paradise. It’s a feeling, not a location. Am I there yet? I’m closer than I’ve ever been, and I’m proud of that. For my mom, for myself and for my son, who I can happily say had the most incredible happy childhood.

Q: Of all the posts you’ve written on Sandrapop, which is your personal favorite? 

A: Dreamscapes: Current crushes in Turquoise 🩵. It reflects who I am, what I love, and what truly matters to me—without needing to spell it out in a long essay.

Don’t get me wrong! Writing has a magical ability to take you to another world and make you feel things you wouldn't otherwise experience. Visuals have power too, though, in showing what’s difficult to express with words— like a specific shade of turquoise or the warmth of a heartfelt hug.

So this post, for me, was a perfect way for me to connect with my readers in a very simple, visceral way. And honestly, that’s what I love about Substack—you can do it all! I’d like to include video and audio in future posts to build deeper connections with my readers. After all, it’s a two-way street. If I want to get to know them, I have to let them in too, know what I mean? So we’ll see what my personal favorite ends up being in a year!

Q: I know you’re a reader, so I’m dying to ask, if you could only bring one book to a deserted island, which one would it be?

A: This is the HARDEST question and as a creature of leisure, I must protest the limited options! But, if I’m stranded on a deserted island and can only bring one book, it’s got to be a guided journal—something to keep me busy and help me hang onto my sanity! Maybe “The 52 Lists Project”. If that’s not allowed, then maybe “The Eight” by Katherine Neville. It’s a dual timeline novel set in the 1970s about a quest to recover a legendary chess set once owned by Charlemagne. There’s romance, adventure, ancient curses, magic, puzzles—basically all the fun stuff! It was my favorite novel as a teen, and since I haven’t read it in a while, that would probably be the book I’d take with me. I still protest the limited options, though.

Q: When you were a child, what was your favorite thing to eat?

A: My mom used to make these incredible fried pork ribs that I still dream about to this day! She’s tweaked the recipe a bit over the years and now bakes them in the oven, but nothing quite matches the crispy-on-the-outside, tender-on-the-inside perfection of the ones from my childhood. My mouth waters just thinking about them!

And, being Puerto Rican, I grew up loving pasteles, empanadas, and a drink called Malta—it’s an acquired taste! And yes, rice and beans were a dinner staple—almost every night—right up until I hit high school. Now, whenever I go home, my mom knows exactly what to do: she cooks up all my favorites. On my last visit, I only went out to eat three times—that’s how much I love her cooking!

Q: If you were limited to one single dessert for the rest of your life, what would it be?

A: Ooooh, this is a tough one! Dessert holds a special place in my heart. Back in my Air Force days, my roommate and I had this little tradition—we’d always order dessert first whenever we went out to dinner. We knew we’d end up stuffed, so we made sure to start with the most important thing!

These days, my dessert partner-in-crime is my husband. Our current go-to is crème brûlée! Especially when it’s paired with fresh berries or wrapped in a luscious layer of chocolate. So, so good! I’ve got to give a shout-out to pavlova too—it’s absolutely fantastic. The first time I tried it was in Paris with my girlfriends a couple of years ago at a restaurant called La Maison du Caviar. Mouthgasmic for sure.

Q: If you could have any job in the world, regardless of qualifications, what would it be?

A: If I could be anything, I’d be a life coach, motivational speaker, and relentless cheerleader for individual greatness. Every day, I look around and see so many amazingly talented people who don’t realize just how incredible they are. They don’t see their own intelligence, resourcefulness, or unique spark. It blows my mind that most of us carry these deep-rooted passions and have a clear vision of the lives we want to lead… yet we hold back from chasing those dreams. I would absolutely LOVE to help people see what I see in them, to open their eyes to what’s possible when they truly believe in themselves.

To me, the greatest gift you can give someone is showing them that they’re not just enough—they’re extraordinary, deserving, and fully capable of pursuing and achieving their wildest dreams. So why don’t I do it? I tell myself it's because I want to devote all my resources to helping my son start his life as an adult. But really it's probably because, just like everyone else, I can see the greatness in others but I'm afraid to see it in myself.

Q: What job would you be terrible at?

A: A nurse. I’d be emotionally drained by the end of every day, and let’s not even talk about how, um, delicate I get around bodily fluids. I’m beyond grateful that there are so many amazing people out there who love being nurses, doctors, and medical professionals because, let me tell you, this is definitely NOT the job for me!

xoxoxo

Read more about Sandra here → About Sandrapop

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