My daughter, who is a freshman in college, is facing a lot of stress. It’s finals week coming up, plus she’s getting ready to move out of her dorm into a house with new roommates. Add to these stressors the fact that she’s gotten sick with a sinus infection and is struggling physically. That’s a lot to handle in one short week.
I offered to visit and be there for her. I don’t know what I would do for her, but somehow my presence might make some of this go away? She said she can handle it on her own.
My advice to her was to focus on her school work. Get lots of rest. Don’t get caught up in anxiety and drama.
Part of her stress is facing four finals to study for at once. It seems overwhelming. I gave her the following three tips to break it down and make it easier—after all, “how do you eat an elephant?” One bite at a time.
1. Block out time. Make a calendar, mark off the time for classes, meals, and swimming. Then you’ll get a clear picture of your available study time.
2. Take frequent breaks. Schedule your study time in half-hour to hour blocks. Drink plenty of water during your breaks.
3. Write by hand. Don’t type up notes. I found through my years of studying there is a direct connection between handwriting to the brain. This is anecdotal, but I could always remember things better when I wrote notes as opposed to staring at and reading, or typing them. I would take out a notebook, or note cards, and hand write everything I needed to know. It sticks in your brain.
I hope my tips help her, and that she makes it through the finals week in one piece.
The dolphin statue in Puerto Vallarta by Bud Bottoms. It’s a twin statue to the one at Stearns Wharf in Santa Barbara.
We were on vacation in Puerto Vallarta — enjoying “empty nesting” that I first wrote abouthere.We went to a brunch at a luxurious gringo resort — complete with every type of food imaginable — waffle and omelet stations, a taco bar, sushi, every type of seafood and protein known to man, plus gorgeous arrays of fruits and salads.
I was being so good, trying to stick to a high protein, low carb plate — salmon, pork, a taste of sushi. And then I saw roasted Serrano chilis near the elaborate Mexican dishes.It wouldn’t hurt to just have a taste, would it? I plunked the single chili onto my plate next to the scrambled eggs.
Later, sitting at the table with my husband, friends, and a person we had just met, I cut off a small bite of the chili. POW! YIKES! Help me, Jesus! How could I sit still, be polite and nod and smile?
My eyes watered, I shifted up and down in my seat and I thought I was crawling out of my skin. I was ready to jump on the table and do a happy dance!
That was the all time hottest chili. Ever. So much for the high protein low carb diet — I began stuffing my mouth with bread, tortillas, chips — anything to get the soaring heat to die.
The next evening at dinner, I listened to one of our friends tell a story about when he was in college and ate his first jalapeño. He was told that the secret was to keep the chili from getting any air. So right from the jar, he slipped the jalapeño into his mouth and closed his lips tight. Then he chewed and was blasted with unbelievable heat. He said the guy who told him “the secret way to eat chilis” laughed so hard that he’s probably still laughing today — 40 years later.
Now that I’m away from the freshly roasted peppers, I looked up a few things about chilis. First, serrano chilis are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. No kidding!
The Scoville Scale
There is a thing called the Scoville Scale that measures the spicy heat of the pepper! Who knew?
What makes a chili hot? The answer is capsaicin. What is that you ask?
If you ever have the horribly uncomfortable occasion of biting into a super hot chili — milk and dairy is the answer. I did not know this. Do not drink water, tea or coffee. Try milk, yogurt or cheese to cut the heat. The next best thing is bread, rice or pasta.
Besides the great food and hot peppers, what did I enjoy about Puerto Vallarta? Try this!