I Got In!

By Friday, June 8, 2012 3 Permalink

The past few weeks I have driven myself (and Dan) insane. I was so anxious to hear back from SCAD that I wasn’t sleeping, had almost daily emotional outbursts, and stress-related ugly breakout skin. Then yesterday I had an hour-long conversation with my Mom. As she usually does she tried to help me accept that I had no control over what was going to happen next and that there was no point in agonizing over it. This is so difficult for me because I am always looking to the future, but I went back to my desk and thought “Ok, I will try to stop thinking about it and live in the moment.” About an hour later I got an email from my SCAD admissions counselor saying not only had I been accepted into the MFA Writing program but I had also been rewarded an artistic scholarship!

It was a HUGE relief and an exciting moment. I called Dan, my Mom, my Dad, and my two mentors Nancy and Jared. Friends and family were awesome on my personal Facebook and left sweet messages. Thank you all for writing – it really made the day even better. Especially Mom and Dad – I know you knew I could do it but it feels really nice to hear it.

Let me explain why getting into grad school is a huge moment or are curious as to why I am such an emotional wacko right now. I’ve been thinking about going to SCAD for years. I tried to look at other schools but always concluded that I only wanted to go to SCAD. I got my BA in English with a Creative Writing emphasis at the University of Washington, but I never had amazing grades and definitely knew I wouldn’t get into SCAD based only on my academic resume. I had to hope that my portfolio and application were strong enough to show SCAD that I really belonged there.

So much time went into this application. My personal statement went through five billion edits. Every time I met with Nancy I’d ask her if we were close and she’d say we need to meet a few more times. Dan (cheesily) says I am more of a Mozart (yay Aquarians) than a Beethoven – pieces either come out whole or not at all because I am awful at self-editing. So, I can’t thank Nancy enough for not letting me settle on an “ok” piece of writing. Gah! I’m getting emotional just writing about this. To have this opportunity to go where I want is so important and I am incredibly grateful. And the little bit of money I am getting based on my artistic ability is the icing on the cake. I’ve never gotten a scholarship for anything before, and this feels like a big deal – it is validation that I have picked the right path.

So on to the celebrating! This is the week of crappy camera phone photos. Sorry! Dan suggested we go to Pomegranate Bistro (one of my favorite restaurants) to celebrate with yummy food and a bottle of champagne! I’m pretty sure we toasted to everything we could think of. We were so giggly that we ended up letting our waitress in on why we were so giddy. She was super sweet and scoured the kitchen for some blue cheese for our cheese plate even though it wasn’t one of the day’s cheese selections. That was awesome of her! As usual we had a great time and ate really good food. Part of why I love Pomegranate is that they have a wonderful selection of tasty veggies – whether they’re on a firebread or in a salad. I do not crave veggie dishes except those at Pomegranate. Please bring back the mushrooms with the lime zest! I’m obsessed.

Dan at Pomegranate Bistro

The why-is-it-taking-so-long-to-take-the-picture face.

Dan at Pomegranate Bistro

Julia at Pomegranate Bistro

Julia at Pomegranate Bistro

Oh, you know…

Pomegranate Bistro

Northwest Cheese Plate featuring 3 northwest artisan cheeses, house savory jam & toast.

Pomegranate Bistro

Back: Farro & Fresh Fava Bean Salad with arugula, basil, roasted pine nuts & oil cured tomato dressing. Front: Pom House Salad with organic mixed greens, mustard seed vinaigrette, topped with carrot, beet curls & chevre.

Pomegranate Bistro

Back: Slow Braised Pork Trotters with one sunny side up egg, endive
& mustard seed drizzle. Front: Roasted Shitake Mushroom Firebread with humboldt fog goat cheese, red onions, pistachios & chopped rosemary.