I returned home to a big box on the doorstep, return address the Marshall School. Rejection comes in small envelopes, so I suspected the best; my suspicions were borne out. I’m in to USC. I need to tell them by May 1, so we’ll see what kind of schedule Stern and Kenan-Flagler can move on.
I got my first response last night; UNC Kenan-Flagler has waitlisted me. I’m actually kind of enheartened, as I “didn’t think I did so well on the phone interview”:http://wadearmstrong.com/archives/000379.html. In my interview at USC the interviewer suggested keeping in touch after being waitlisted; I’ll make sure to do that. We’ll see how the other schools turn out as well.
Wires are not for eating!
Backyard before:
Backyard after:
Bet I’ll be sore tomorrow! But there’s nothing like hacking away at tall weeds to work out a week’s built-up stress.
I interviewed at USC on Wednesday. I’ve thought the experience over several since then, and I feel the same every time: I think the interview went well and that the interviewer helped make me more excited about the school.
And getting an e-mail the very next day from NYU asking me to interview didn’t hurt my sunshiney attitude at all.
I write a lot about cooking, both because I love to cook and because I love to eat. Since I love eating, I especially love restaurants. I particularly enjoy eating food that is unique and expands my horizons. So I was thrilled a few months ago when I was introduced to a little taco stand in Tijuana, Tacos Polo. It’s not, perhaps, the gourmet food I often look for in Los Angeles, but that’s surely good food!
I had my phone interview with Kenan-Flagler today. There were ups, and there were downs, and the person who interviewed me was skilled at her job. It went ok — not great, but ok. All in all, I’d never recommend that anybody else choose a phone interview over any other alternative.
I’ll be honest, I’ve not had the greatest success in cooking Asian food in the past. I love to cook, and I love Asian food, but I haven’t shown off my three-star Michelin chef skills in that genre in the past. Spicy food turns out mild, “flavorful food turns out bland”:http://wadearmstrong.com/archives/000340.html, everything but my deep-fried fish is ordinary at best. But I’ve been craving Asian lately, so I decided to give it a try.
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