May was a fucking tough month for our family. We had a big decision to make: do we go back home to expensive California, which is going through yet another serious crisis, or do we move to cheaper, thriving Austin?
I treat big decisions the same way I treat small ones, fast.
My husband on the other hand needs time. L o n g t i m e. I’d rather make a wrong decision than not decide at all. Not deciding is torture for me. I can make a great CEO but a terrible partner. If it were up to my husband, we’d be living in an Airbnb for two years until we figure out where to finally settle down. Thank God for Conrad, our marriage councilor!
Which brings me to Airbnb
Never again! From now on, when we need a place for over a week, I’m using Furnished Finder only. The first Airbnb in Austin was old and charming. The second was a disaster we walked out of 30 minutes after checking in. The third was horrible too, but we were too exhausted to fight Airbnb for a refund. Their customer service wasn’t bad, but they kept apologizing without offering any real help. Airbnb, if you’re reading this: inspections. Please. I miss the days when it felt like staying in someone’s real home, not a shitty hotel that thinks it’s cute.
The house we’re currently in — found through Furnished Finder — is exactly that. A real home. The owner lives here six months a year and it shows: pasta maker, Dutch oven, dryer balls, you name it. This is what it should feel like.
back to decisions, and why I make them the way I do.
It probably comes down to being a double Aries (Both my Sun and Rising are in Aries). Fire, fire, fire. I was born to lead, until I discovered the kitchen. Two months ago I had my first proper astrology reading with Yael, a popular, gifted astrologer I met in Asheville.
I’d been helping Yael with content, and she offered to read my chart as a bonus. I swear it was better than therapy. She saw my blocks, my fears, what excites me, what drives me, what turns me off. My traits, my flows. I cried, I laughed. Most of all, I finally understood myself and made peace with my impulses. I HIGHLY recommend it, especially if you’re skeptical. It will blow your mind. I promise.
After a week of house-hunting in Los Angeles
we made our decision. We’re settling in cheaper, vibrant Austin. Only time will tell if it’s the right call. Right now, it feels right.
Oh, and that first Austin Airbnb in Mueller
had a tiny kitchen, but it had a stunning quartz countertop and a window above the sink that poured in the most beautiful noon light. My photos and videos were stunning. Not well-equipped though. I wanted to make my best carrot salad from my cookbook but there was no grater, so I used a vegetable peeler instead. Turns out that was a good accident. It came out a completely different salad — less juicy, more crunchy, and honestly just as good.
It’s not in my cookbook as an alternative, but it’s going in the next one. Universe willing.
Notes
Toast your seeds: If starting from raw, toast sunflower seeds in a dry pan over medium heat for 3–4 minutes, stirring often, until golden. Let cool before using.
Grated version: If you have a grater, use the large holes for a juicier, more tender salad. Both versions are delicious — just different!
Prep ahead: Shave and ice-bath the carrots up to a day ahead; keep them dry in the fridge. Dress just before serving.
More carrot salads
Moroccan Carrot Salad
Carrot & Nectarine Salad
Carrot & Radish Salad
Shaved Carrot Salad with Lime, Cilantro & Sunflower Seeds (Vegan, GF)
Equipment
- vegetable peeler
- salad bowl
Ingredients
- 5 large carrots - peeled and shaved with a vegetable peeler
- 1 bunch cilantro - chopped
- ¼ cup lime juice
- ¼ cup toasted sunflower seeds
- 2 tablespoons olive oil
- ¼ teaspoon chili flakes
- Salt and pepper
Instructions
- Ice bath: Submerge the carrot ribbons in a bowl of ice-cold water for 5–10 minutes. This crisps them up and gives them a beautiful curl. Drain and spin dry in a salad spinner, or pat thoroughly with a clean kitchen towel. The drier they are, the better the dressing clings.
- Add the rest of the ingredients and toss well.
