Oct 303 min read

Maryland

Taking a step back from the hustle and bustle of college life.

Catching Up with friends

A few weeks ago, I booked tickets to visit some friends I studied abroad with in Spain! The moment my friend Leah asked if we could come to visit, I jumped at the opportunity to see her and the life she leads at the University of Maryland.

Looking back at it now, I feel like this was the only way I had truly gotten through my midterms. The thought that I would soon be with my friends for the first time since Spain made all the school stress worth it. I met Clara and Leah while studying abroad in Seville, Spain, where we quickly became lifelong friends. Clara (on the left in the middle picture above) was also flying to visit her sister who attends the Naval Academy in Annapolis, Maryland.

Clara and I coordinated our flights to arrive at the airport simultaneously. As we ran towards each other in a dramatic, movie-like fashion, we couldn't help but laugh and discuss everything we could to make up for the time we had been apart.

As we jumped into Leah's car, we were on our way! I was thrilled to finally meet all the friends she had told us so much about. Everyone was so incredibly friendly, making me feel right at home the entire weekend.

Yummies!

My friend Leah had made a grocery run before we got into town to make sure we had everything we wanted! One morning, we decided to cook a recipe that my sister enjoys making, shakshuka! This was definitely one of the highlights of the weekend, other than catching up with each other, of course. Below, I've added the recipe so you can try it out for yourself and let me know how it turns out. I'd love to hear your feedback!

Shakshuka Recipe

by Lisa Bryan

Prep: 10minutes mins Cook: 20minutes mins Total: 30minutes mins

Ingredients

US Customary Metric

▢ 2 tablespoons olive oil
▢ 1 medium onion, diced
▢ 1 red bell pepper, seeded and diced
▢ 4 garlic cloves, finely chopped
▢ 2 teaspoon paprika
▢ 1 teaspoon cumin
▢ ¼ teaspoon chili powder
▢ 1 (28-ounce can) whole peeled tomatoes
▢ 6 large eggs
▢ salt and pepper, to taste
▢ 1 small bunch fresh cilantro, chopped
▢ 1 small bunch fresh parsley, chopped

Instructions

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
Garnish with chopped cilantro and parsley before serving.

Annapolis

On our last day, we decided to take a quick trip to Annapolis, Maryland. We met up with another friend of ours, while Clara had visited with her sister who attends the Naval Academy in Annapolis. After meeting Clara's sister, we got the chance to wander around the campus for a little bit.

Sitting by the pier, we watched as boats made their way around the port while we sat and listened to live music, participating in a little people-watching and enjoying each other's company. While we were walking around this quaint town filled with cute dogs and lively people, the girls introduced me to an amazing ice cream shop where I got my favorite flavor, mint! This was an incredible way to end such an amazing trip to see my girls!