Curry and a late WIP Wednesday

I have lots of things to share today. First I'll tell you my good news. A while ago I realized that I wanted to switch career paths. As much as I love to cook and had fun working for my culinary degree, it's not something I want to do as a career. Food Service Management was never my thing either, it was kind of a backup to culinary. It took me a while to finally admit all of that, especially because I didn't have another plan at the time. Fast forward to a few months later...I finally figured out what career path I want to take. I am switching my major to psychology. This means that I will be switching schools too. I applied to UNC right after Christmas and found out a few weeks ago that I got accepted :) It really sucks that I set myself back a few years and won't be graduating next year, but at the same time I know this is better than sticking with something that won't make me happy. I'm not 100% sure what direction I want to take with a psychology degree yet, but at the moment I am leaning towards becoming a therapist for people with eating disorders. I have another long journey ahead of me!

Another thing I planned on sharing today is one of my knitting projects. Recently I joined a little group of bloggers who do WIP Wednesdays (which stands for Work-in-Progress Wednesdays). On Wednesdays we post pictures of whatever crafty project we are working on at the time (Yes, I know it's Thursday...woops). Since I knit and make jewlery, I thought it would be fun to participate. Here's something I just finished recently:

It's nothing fancy, but I thought it was cute. It looks better in person though, the camera makes the colors look a little funny for some reason.

This week I also came up with an awesome Thai curry dish. It featured chickpeas, coconut milk, and my new favorite vegetable- kale! It was delicious! If anyone is interested in the recipe let me know and I'll post it for you. For now I will just leave you with a picture of it.

Thai Kale and Chickpea Curry

Edited: My curry recipe can now be found here