On Making A Bucket List… Sort Of
God willing, I’m not going anywhere any time soon, so I don’t have a bucket list in the traditional sense. However, I am turning 30 this year, and when one of my best friends suggested we do a 30th Birthday Bucket List, I immediately loved the idea.
This was at the end of last summer, around August-ish. There are a number of folks we know who are turning 30 this year or who have already turned 30 this year. So we put together some fun categories that we could each pick something from to embrace and bid farewell to our 20s.
I won’t bore you with all the categories now– there are 10– but I will talk about them as I cross them off the list. Even though we set this up over 6 months ago, it’s been slow going for me to really start crossing things off.
I enjoyed my 20s tremendously, and I’m really looking forward to my 30th birthday. Even though I chose bucket list items that pushed my comfort zone, I still had to dig to find the motivation to just make it happen.
But enough about my 20-something hesitancy, let’s talk about what I’ve actually done (or rather, tried to do).
One of the categories is Culinary Exploration. This category came out of the idea that we all have some food item we were afraid to try. Your 20s is a time where you embrace new experiences and expand your horizons. It’s kind of hard to expand your horizons when there are things you won’t even try.
For me, culinary exploration only had one option: tofu/soy. I decided to find one tofu/soy item that I could truly enjoy and maybe even love.
I have tried tofu on many occasions, with several cuisines, in multiple countries. My mouth just no likey.
One or two (or five) had experiences with it, and I had given up. I lived in a world where soy sauce was the only soy product to cross my lips. I’ve never tried soy milk, I can barely swallow tofu of any kind.
I hated feeling defeated by food. I’ll eat pretty much anything. Except white sweet potatoes from Asia or the Caribbean. I just don’t like that grainy texture, yuck. I’m a texture person, and there’s no saving that awful veggie.
But tofu was a different story. People who eat it talk about its ability to take on whatever you want to give it. Grilling, frying, baking, etc. it supposedly has a lot of options.
In my experience tofu just always tasted like flavorless powdered scrambled eggs. No matter how they cooked it. But upon further review, I realized the majority of the way I’ve tried it is sautéed in Asian food.
Since tofu/soy ended up on my 30th Birthday Bucket list, I’ve tried. I ordered a tofu roti, which is a delicious dish from Trinidad at this amazing West Indian restaurant. I mentioned it in a previous post. I got the tofu on the side, and while I didn’t love it, I didn’t hate it, which is a huge step forward.
I’m thinking if I could get it cut into even tinier pieces, kind of like how I get Easy to eat tomatoes and onions, I could maybe make it work.
I’m not giving up on soy yet though. I think my next attempt is soy milk. Maybe I’ll love it and then I’ll be done with this bucket list item.
I’m not holding my breath, but I”m also not giving up.
You hear that soy? I’m not giving up.
At some point soon, I’ll talk about the second 30th Birthday Bucket List item I tackled, which is reality TV. I never watch reality TV that’s not a competition (i.e., American Idol and Dancing with the Stars), but I went there.
Three words. Bad. Girls. Club.