From the period between March and July, our house is always full of mangoes — ataulfo (champagne) mangoes, to be specific, since here in the U.S., these smaller yellow variety of mangoes seems to be the most reliable when it comes to sweetness, flavor, as well as lack of stringiness. Americans who say they don’t like mangoes generally think this because of previous experiences with sad “stringy” and flavorless mangoes. Ataulfo mangoes are never, ever stringy unless you are extremely unlucky.

Although I love to cook and bake, I rarely do either with any of these mangoes. I usually just peel and cut them for all of us to eat. Occasionally, I’ll make mango lassi, and that’s it. But this weekend for a lunch at a relative’s house, I’m planning to make no-bake mango tiramisu. I got the idea from a popular Indian food blog I follow, and I figured it would be a tasty idea to incorporate our favorite and seasonal fruit. I’m pretty excited about this mini project.

But late last week, Chris got upset when he discovered that I had not cut up any mangoes for his after-dinner fruit. For Chris, mangoes are king, and there is no greater fruit on earth than mangoes (I would agree with these sentiments). He asked if we had run out of mangoes. I replied, no, we have them, but they just aren’t ripe enough to eat yet. I usually “socially distance” the mangoes by the window to prevent them from releasing too much ethylene gas and ripening too quickly. But Chris got impatient; he was not satisfied with the raspberries, grapes, or even pineapple that I had cut and prepared. His “after dinner fruit” NEEDED to include mangoes, otherwise to him, there was simply an absence of actual “fruit.” So he stuck all the mangoes right up next to each other to encourage them to ripen more quickly. He called it the “mango orgie.” Then, in the next two days, he kept checking on them and asking me if they were ready yet. For Chris, asking if the mangoes are ready yet is akin to asking, “Are they ready for you to peel and cut for me to eat?”

We are a family of mango lovers… even if Kaia is currently on a mango strike. I swear she must be doing this to spite her parents.

A couple months ago, I used the soy candle making kit I ordered for a holiday team building event. I spent an afternoon melting wax, mixing in essential oils, and hand pouring into my candle jars with a glued-on wick in each jar. I made four candles and gave three of them away, keeping a lavender-sage scented one for myself. I was especially excited about mine because I added some extra pure lavender oil that I’d gotten during a New Zealand trip back in 2013, when we visited a vibrant lavender farm and I purchased a tiny vial.

Unfortunately, as I burned the candle the last couple of nights, I quickly realized that the candle was not of the highest quality: the wick is not big enough for the diameter of the jar (which really isn’t that big!), and so even when you burn it as long as you should, so 3-4 hours, it’s impossible for the wick to burn the wax fully and evenly to the ends of the jar. I went back to the Amazon listing and saw that only one reviewer noted this and posted a photo for proof. It looked exactly like my candle tunnel! The only plus side is that the scent definitely does carry well.

I spent last night using the foil method to try to reduce the tunneling; it helped a little, but not much. And today, I finally took out my heat gun that I use for heat embossing to lightly blow heat on the candle to even out the wax buildup on the sides of the candle jar. While the heat gun was far more effective than the foil method, now, my issue is that my wick is fully covered. So my next step, once this wax fully hardens, is to carve out some of the wax (that will unfortunately mean wax and essential oil waste!!) and burn the candle as evenly as I possibly can. These are definitely first-world problems.

Growing up, I never really understood the obsession with American diners. I hated that Mel’s Drive-in was always so popular for meals. I disliked that I would even go there with friends as the “no-brainer” place to hang out and eat a relatively affordable meal (while in middle and high school). I was never excited by the generic food with the generic decor and okay-to-subpar service. I had no idea why anyone would *love* a diner.

Then, Chris found this place called Little Grenjai in Bed-Stuy, Brooklyn, which we visited today. It’s a Thai-style diner that recently opened in Bedford Stuyvesant. It’s kind of all the fun, quirky parts of an American diner, from the booth seating to the bright lights, with delicious Thai-inspired food. The kaprow burger is the go-to for lunch, which we got with a Thai-style fried duck egg. And it was kind of the perfect burger: a thin, pork-based meat patty, spiced exactly as pad kaprow is, with a lingering heat at the end and slightly crisp edges; fresh Thai basil inside in lieu of boring, flavorless lettuce, two fluffy sesame buns, and a perfectly deep-fried Thai-style duck egg with super crisp brown edges and a yolk that literally exploded all over my hands after I took a single bite. Pookster was even amused, as we ordered a side of fries, which to our surprise, came out in a pouch of large coin-shaped potato disks. Pookster happily ate almost the whole bag while people watching in the diner.

If diner food were this good at Mel’s Drive-in, maybe I wouldn’t have disliked it so much growing up in San Francisco.

Earthquakes are something I grew up with. Given that I was born and raised in San Francisco, while we were in school, we had earthquake drills as often as we had fire drills, so anyone growing up in San Francisco, or California for that matter, was well versed on what to do in the event of an earthquake. We always knew to get under heavy tables/desks or stand under load-bearing door frames. We also knew that if we had to evacuate a building, to never, ever use the elevator during an earthquake, but instead to take the stairs. I suppose that’s the same advice to heed during a fire, as well.

In 2011, New York City experienced an earthquake. I still remember I was at a work lunch when all the tables and chandeliers above us started shaking. Everyone was freaking out. My colleagues complained about it for days and talked about how scared they were. I was a bit nonchalant about it and barely said anything; that shake was nothing to me.

Well, we had an earthquake that lasted a couple seconds this morning. It was just past 10:30am when I was at my desk working. Suddenly, I noticed my entire desk shaking, plus the mug of hot, steaming chai I just made about to spill. It ended pretty quickly, though. But within ten minutes as I checked my Instagram, almost every other post was about the earthquake that hit us. The New York Times and BBC reported it was a 4.8 magnitude earthquake that originated about 50 miles outside of New York City, in New Jersey. Everyone in my Facebook groups were wishing each other safety or sharing how scared they were .

My reaction is still, “meh.” I had a meeting today where I had to present, and a few of my colleagues asked if I was okay and how things were in New York. I just smiled and told them it was a little shake, no biggie.

“Okay, I think Yvonne is the only calm person in all of New York City right now!” my colleague declared, laughing.

Honestly, when you’ve dealt with far more frightening or traumatizing things in life, you cannot sweat the small stuff. And the small stuff, for me. is a 4.7 earthquake. I raised my eyebrow for a second, then I let it go after the shake stopped.