Short Short

5:03 AM. I have to wake up in an hour. Meaning I have an hour left in my comfort zone. I will have to get out of this warm bed, put on my confident smile, pink dress with the sparkly top and silver kitten heals. My friends will all be waiting for me in the cafeteria. We will share stories and memories over cups of weak coffee and stale eggs. 5:13 AM. Two hours and then I will be pushed in the sea of unknown. I will line up alphabetically and be lost among a stampede of black gowns. I will have to sit in an uncomfortable chair on the soccer field, wait for my name to be called, take a deep a breath and walk slowly to the stage. Praying to God, that I do not trip, I will place one foot in front of the other, watching my feet take each step. My breath will get louder and louder, matching the beat of my heart. “This is it,” I will think. 5:24 AM. The man at the podium holds my future. My life of uncertainty. He also holds the memories of my last four year. The lessons learned, the friendships formed and the friendships lost. 5:36 AM. The memories of my ex. Our entangled hands walking to class and the laughter we shared at the parties Saturday nights. We’d make fun of all the drunk girls begging for the attention of the star athletes from the basketball team, while we down our own beer. 5:47 AM. Later we would head back to my place, mix some rum with whatever juice we had in the fridge, play a few rounds of cards and eventually fall asleep side by side. 5:54 AM. Now he is going on to graduate school, half away across the country and me? I still have no idea what is happening after I cross that stage. Will I get a job? And where will I live? Will I make enough to support myself? Will I ever speak to my friends again? 5:58 AM. Two more minutes. Two more minutes than my life changes forever. 6 AM. My alarm goes off. I hit the off button, roll out of bed and stare in the mirror. “Ready or not, here I come.”

Daily Reminder

What I have to remind myself every day.

Wine Going Green

Every Saturday, a white-nine passenger Mercedes Benz Sprinter Van pulls up to two or three houses in the Santa Barbara area. The logo “Sustainable Vine Tour” is painted across the front. Upon arriving at the correct addresses, Bryan Hope gets out the van, takes off his aviator sunglasses and greets his customers. His mission is to educate guests on the practice of sustainable wine making. “About 50 percent of people come on the tour for the sustainable part,” Hope said while merging onto the 101 North. “The others just come because they have read good reviews and want to have a good time. I hope to educate those people on the tour who don’t know much about sustainable wine.” A common element found in the sustainable wine industry is passion. “People go into wine making for the passion, not to make money,” said Hope. “But those who have the passion tend to produce better wines.” Those who produce sustainable wine tend to choose this method because they believe in its health and environmental benefits. Those who produce sustainable wines, also tend to go green in other aspects of their life, such as recycling, using energy efficient cars and solar panels. Sustainable wine falls into three categories: wine that is made from organically grown grapes, wine that is made from grapes grown biodynamically or organic wine. California Certified Organic Farmers (CCOF) defines organic wine as wine without added sulfites and from grapes that have been grown without artificial fertilizers, pesticides, herbicides, fungicides, or synthetic chemicals. Wine made from organically grown grapes must also be grown with the same method as organic wine, but may contain 100 ppm of added sulfites. Traditional wine can have 300 ppm of added sulfites. Wine makers who use biodynamic methods follow a lunar calendar and perform certain tasks with the soil to help grow grapes. When Hope started the tour in 2007, only four wineries in the area were using sustainable methods. Today that number has increased to 14. EcoVine, a wine store that only sells sustainable wine in Santa Barbara, also believes the trend of sustainable wine making is growing. When the wine store opened in 1998, there were only 50 varieties of sustainable wine available. Today, the store carries over 300 wines. According to the Wine Institute, the voice for California wine, 56 wineries and 178 vineyards are Certified California Sustainable Wine Growing Participants as of October 2012. Hope estimates that 10 –15 percent of wineries in California use sustainable methods and predicts that number will continue to grow as people become more conscious of what they put into their bodies. Susan, tasting room manager at Alma Rosa, an organic vineyard and winery in Santa Barbara, both eats and drinks organically. “Everything in my life is organic,” she said. There is no big taste difference between sustainable and traditional wines. “It is just like the difference between organic and non-organic food,” said Susan. “The difference is in health.” Sustainable wines are healthier because they are made without chemicals and many people are allergic to the chemicals commonly found in traditional wines. Some also believe that the sulfites in wine cause headaches, but according to the EcoVine Wine in Santa Barbara, this is not the case. An estimated 0.4 percent of the U.S population is allergic to sulfite. And according to Hope, a glass of orange juice has more sulfite then a traditional bottle of wine. Hope drives his energy efficient van through a windy path along the California Coast on a sunny March afternoon. He comes across a black gate, presses a four digit code and continues through Foxen Canyon, a trail of Santa Barbara wineries, until he reaches Demetria Estate. Demetria rests at an evaluation of 38 feet and has 213 acres of rolling hills overlooking the canyon Hope just drove through. The yellow Tuscan style tasting room with wooden roofs and a light brown door sits beside an outdoor patio lined with wooden tables and black chairs. The building has an historic look and is surrounded by lush trees, shrubs and flowers, giving the winery an Italian feel. The patio provides a view of the vineyards, green bushes and lush grass. Two dogs chase each other in the distance as guests sit on the patio listening to the winery’s guitar player and sipping the wine that Demetria produces. The estate is most known for its Burgundian varietals and Rhone style blends. Demetria was named after founder’s John Zahoudanis daughter. The name is especially fitting because it also means Goddess of Harvest in Ancient Greek. Demetria opened in 2005 and the estate was forced to become appointment only due to the high demand of people wanting to taste their wines. Demetria produces its wines both organically and biodynamically. The biodynamic calendar is divided into four days: root day, leaf day, flower day and fruit day. Each day instructs the farmer/wine maker on what task should be performed to produce the highest quality product. On root days, farmers and wine makers can expect good yields and storage quality from plants such as radishes, beets and potatoes. On leaf days, it is optimal for sowing and tending leafy green plants like lettuce and spinach. Flower days are best for sowing and tending to flower plants and cultivating oil-bearing plants. Fruit days are ideal for harvesting fruit bearing plants and sowing oil-bearing plants. Fruit and flower days are also the best days for drinking wine. The biodynamic method came from a series of lectures by Austrian philosopher–scientist, Rudolf Steiner in 1924. Steiner wanted to bridge the gap between the material and spiritual worlds. Instead of chemicals, Steiner argued that the farmers should use preparations to grow the grapes. Some of preparations include filling cow horns with silica or cow manure to spray the vines. Other practices include the use of chamomile, horse tails or nettles. Most of these practices are unknown to the wine drinkers. They just tend to drink what tastes good, which sometimes happens to be biodynamic wine. “Demetria is not certified biodymanically,” Hope said. “And they probably never will be. They just use the method because they believe it produces quality wine.” “We farm biodynamically because my family is into sustainable wine, said Alexis Zahoundanis, son of winery owner John Zahoudanis “It is also better for the environment and produces high quality fruit,” Alexis said pouring some Syrah into a nearby customer’s glass. “And it is easier to make wine from good fruit.” The estate is busy and full of people on a sunny March afternoon. Alexis walks around the patio, pouring tastes of wine for all the customers. He wears a flannel shirt with blue jeans and flip-flops; his long black hair is pulled back in a ponytail. He smiles as he walks around the patio, happily chatting with all the wine tasters and answering their questions. “The vineyards speak to us, Alexis said. “We spray vineyards with cow manure from cow horns and we also use nettles and chamomile prep to smooth vines and get rid of pests.” Some do not believe in practices of biodynamic wine. Dr. Lapsley, Associate Professor Department of Viticulture and Enology who teaches the economics and history of wine making at UC Davis, doesn’t believe the spiritual remedies of biodynamic agriculture make wine better. “It is almost like witchcraft,” Dr. Lapsley said. “There is no scientific basis for this method. Biodynamic wines probably taste better because the farmers and wine makers pay closer attention to the soil.” Despite whether the methods actually produce a high quality wine or not, Demetria sells an average of 5,000 cases a year; this past year they sold closer to 7,000 cases. Just a little ways down the road from Demetria lays Martian Ranch and Vineyard, a brand new organic winery. Martian’s wines are only available for purchase online; however once the tasting room opens at the end of March, wine tasters will be able to purchase wine on the property. Martian only ships using recyclable packaging and can only send out wine in bundles of 3, 6 and twelve. Martian gets its name from the winery owner, Nan Helgeland’s, two sons, Martin and Ian and is the only winery in the Santa Barbara area to produce wine without added sulfites, which is classified as organic wine. Mike Roth, wine maker at Martian winery, always thought that he wanted to a chef. “Food was my happy place,” Roth said. “I like playing with taste sensations.” After graduating from Fresno State, Roth worked in the restaurant business and become interested in wine. “I realized that I could also play with tastes sensations with wine,” said Roth. “And it gives you a buzz.” Roth has been making wine since 1996. He makes three types of wine: organic, wine made from organically grown grapes, and wine made biodynamically. Roth chooses to make wine with and without added sulfites because he believes it is healthier than traditional wines. “People are more conscious of what they consume, as am I.” said Roth, “It’s more important that I make something that I am comfortable putting into my body.” This wine technique is not only healthier for the person drinking it, but for the environment as well. Roth chooses to use organic and biodynamic farming methods because he feels they are better for the environment. “Biodynamic goes beyond organic practices, it is about making a healthy vineyard, fighting off disease by not using artificial fertilizer and making a wine you are proud of.” Roth enjoys mixing methods and ingredients to produce grapes. “Wine making is a craft,” Roth said while swinging a wine opener in between his fingers. To go with the name Martian, Roth picks unique out-of –this-world names for his wine. He produces seven wines and each name involves space; UFOIC, Mother Ship, Down to Earth, Ground Control, Red Shift, Local Group and Paralax. “The owner and I just liked the sound of those names,” said Roth when asked how he picked the names for the bottles. On a Saturday afternoon in March 2013, Roth walks around the cellar with a stem-less wine glass in this own hand. He tastes each of his wines twice, once from the oak barrel and once more from the bottle. “This one is funky,” he said, taking a taste of Mother Ship, a Grenache Blanc made without added sulfites. “Funky, but good.” Organic and sustainable wineries are not only in the Santa Barbara area, the practice is also found across California. Jerold O’Brien, owner and winemaker at Silver Mountain in Santa Cruz, makes his wine from organically grown grapes growing in his front yard. While preparing for the next tasting on the upcoming Saturday, O’Brien carefully sorts through boxes of wine and pulls out one of his favorite wines– a Pinot Nior with a picture of his dog, Spencer, on the front. “Having cute labels help sell wine,” said O’Brien. He places the wine bottle on the table, sits back down in the tasting room and places his feet on the chair in front of him. His tall socks rise high above his white tennis shoes and meet the edge of his blue jeans. He begins to pet Spencer’s black and white fur while sunlight beams in from the window and touches O’Brien’s white hair. “I like living my life in harmony with Mother Nature,” O’Brien said. “My religion is based on respect of Mother Nature.” O’Brien started to grow the grapes according to his personal philosophy, one closely associated with Mother Nature. He does not add fertilizers or chemicals to his vines and only uses natural ingredients, such as orange oil, which helps fight terminates and naturally kills insects and fungus. O’Brien was just growing grapes and making wine the way he wanted. It wasn’t until Loma Prieta earthquake in 1989 that he learned he was using organic methods to produce wine. Investigators had come to check on his solar structures after the earthquake and told O’Brien that his methods qualified as organic under the California Certified Organic Farmers (CCOF). O’Brien looked into it and had CCOF come to the winery to investigate. After two days, the CCOF made O’Brien’s Silver Mountain Winery the first certified organic winery in Santa Cruz County. O’Brien focuses on four types of wine: Chardonnay (which is grown in his vineyards), Syrah, Pinor Noir and an Alloy, a Bordeaux blend of Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and Cabernet Franc. O’Brien became interested in wine after enlisting in the Air Force at the age of 19. Every Friday night, O’Brien would meet his peers and talk over drinks. While his peers would drink beer and spirits, O’Brien found he preferred the taste of wine. “The more I tasted, the more I wanted to know, particularly about the wines. Why were they different? What was it about the soil, climate, grape variety and winemaking practices that produced the unique qualities of various wines?” After his training, O’Brien requested to be stationed in San Francisco so he could be closer to wineries and learn more about wine. He even worked part time at Chalone and Joseph Swan in Napa Valley. In 1973, O’Brien retired from the Air Force and bought the estate in Santa Cruz Mountains where he still lives today. O’Brien lives in a blue two-story home with a white roof. Vines guarded by a brown fence sit across from his blue home. A Triple Green Solar Canopy, which provides shade, collects rainwater and generates enough energy to operate both the winery and O’Brien’s home, sits behind the house. Next to the Solar Canopy lie the oak barrels and steel tanks that store the wine that Jerold O’Brien makes from the grapes growing in this front yard. Brien rarely leaves his home overlooking Monterrey Bay. “I am forced to visit the city to shop sometimes, but I try to avoid it as much as possible.” Oak barrels and steel tanks produce different flavors in wine and the decision to use one or the other comes from the preference of the wine maker. Though steel tanks are cheaper, O’Brien prefers the taste of wines stored in oak barrels. With oak barrels, flavors are imported from the wood. “Wines stored in oak barrels create more realistic flavors,” O’Brien said. “Stainless steel tanks do nothing for flavors unless you add some.” “I’m a firm believer that people who work in mountains have a different philosophy than those that work in the valley,” said O’Brien. “That’s why I wanted to have mountains in the title.” The silver comes from the trades O’Brien used to buy the land for his vineyard from when he was involved in commodity futures trading during the 1970s. One problem with organic methods is fighting off predators. Since organic farmers cannot use pesticides to fight off predators, winemakers need to come up with alternative methods to get rid of them. When O’Brien first opened his winery, gophers would eat the grapes and chew on the vines. O’Brien set up traps to capture and kill the gophers organically. In the morning, O’Brien takes the captured gophers, places them in the fridge and later in the afternoon sets them on plate for Spencer. Spencer rapidly chows down on the gophers and when he is finished, he looks up at O’Brien with his big blue eyes, asking for more. Organic wines often get a bad reputation from wine store owners. According to O’Brien, wines made from organically grown grapes and traditional wines last longer than organic wines. Ken Chalmers, owner of Bird Rock Fine Wine in La Jolla, California, sells wine made from organically grown grapes, but does not carry organic wine. He says that since organic wines only have about 10 ppm of naturally occurring sulfites, they are harder to store. It only has a shelf-life of about sixth months and need to be stored at 59 Fahrenheit, which makes it difficult for wine store owners to sell it. “In California, most wines are sold by the winery to a distributor then a retailer,” said Chalmers. “By the time the (organic) wine gets to the consumer, it is probably bad.” Generally people do not know much about organic wine and tend not seek it; they just want wine that tastes good. “I have sold wine here (La Jolla) and in the Bay Area for seven years and have only been asked about organic wine about ten times. Most people just want good wine to drink,” said Chalmers. “Wine makers who farm organically or biodynamically probably take more care in what they do, so their wines may be better.” However, Vicki from EcoVine says that there are people who seek sustainable wine. Most of the customers who come into the shop are interested in their health and protecting the environment. When Hope started the wine tour, he had very little experience with wine, but he always had a passion for “going green.” He started off in a business selling green building materials and even advocated to get healthy foods in vending machines. “I am very conscious about what I put into my body,” Hope said. As he learned more about how wine can made sustainability, he became intrigued and wanted to learn more. He made some contacts, started the tour and spreading knowledge of sustainable wine making. He hopes to continue to teach wine drinkers about sustainable wine and the health and environmental benefits associated with the practice. Wine makers, who produce using sustainable methods, pay more attention to the soil, the ingredients and the type of barrel to store the wine. They are also often conscious about what they put into their bodies and extend that practice to their wine making. They only add the finest ingredients and do not use chemicals in the growing of their vines. As a result, they have created a wine that is not only healthier and better for the environment, but a heart-felt product that is full of character. And that is what makes their wine unique and keeps people craving more.

Lessons Learned

As I was flying back to school after Thanksgiving Break, I started to reflect on my life and all the decisions I made in the past: some good and some bad. I began to harp on the bad decisions and ask myself why I did those things. Why did I take that last drink and why did I make those around me uncomfortable by my drunkenness? Why didn't I ask more questions about others lives and be there for them in their time in need? After a few minutes of thinking about what I should and shouldn't have done, I realized that I can change what happened. The past is the past and all I can do is apologize and make changes for the future. The best way to learn is through past experiences and hardships. I decided to use to my regrets and should haves as a chance to improve my attitude and my life. The past can't be changed, but the future remains unwritten. It is up to me to write it.

Senior Year

As I am approaching the last few weeks of my summer vacation, the thought of my senior year both excites and terrifies me. I am looking forward to enjoying my last year hanging with my friends, going to parties and not having to worry about the world of payments and employment. However, the thought that this is my last year of security and comfort is beginning to freak me out. I have spent three years in the safe bubble of Santa Clara and am not sure if I will be ready to leave it at the end of the year. My college experience was full of excitement, friendships, lessons and hardships that helped in grow in one way or another. I am truly grateful to have had the opportunity to go away to college. Not only has it taught me many wonderful academic things, but it has taught me more about myself. However, I still have some doubts about myself and the future. I am not entirely sure of what I want to do after I live the halls of Santa Clara. There are still many unknowns that are rapidly approaching. Will a degree in communications be enough to get me a job? Will I even be able to find a job? Will that job be enough money to support myself? And where will I be living? As I start to prepare to go back to school, I try to mentally prepare myself and embrace the unknowns ahead. I try to tell myself to be excited for the changes ahead and for now just live in the moment. Enjoy your last nine month of comfort and freedom. I have grown so much since I walked into dorms 3 years ago and still have one more year to go. Who knows, maybe at the end of year I will be able to answer those questions. But for now, I am just going to live in the moment. Because as Bill Keane said, "the past is history, the future is a mystery, today is a gift of God, which is why we call it the present.”

A Hard Conversation

Here is an exercise I did for my fiction writing class. Enjoy!!


It was five in the evening on a Friday of a long week. My plane would be landing in an about hour and my aunt would be picking me up at the airport. She also inspired me to go after my dreams.
“If I could back and change something in my life I would be that I got an education when I had a change,” my aunt would say. “I am too old now and have kids to take care of. Also Ryan would not know what to do with himself if I was busy studying all the time. He would definitely go back to his younger days and eat Top Ramen every day for dinner.”
How could I tell her this big news? Would she should be supportive or would she sit there in silence?

“Hi Aunt Jessica, How have you been” I would say, reaching out to give her a hug.
“Hello Anna, my darling, it has been busy. With Cody in karate and Lori in dance I have been driving around town all week. But enough about me, I want to know what you have been up to. How is school?”
“Well, it is funny you should ask…”
“Hey can you tell me on the way. We have reservations at Rose’s in 30 minutes and it being a Friday night I don’t want to lose our table.”
“Sure, no problem. Rose’s is my favorite restaurant. Is this a special occasion?”
“No darling, I just remembered you liked it. And since you have been working hard at school I thought you should deserve a treat.” We would then hop into the car and start to drive away. “How did the Ben Franklin paper go? Last we talked you were just finishing that up?”
“It went fine, got an A-.”
“High five! You are such a great student. I am so proud of you. What was it that you were going to tell me?”
“Well…mmm…I…mmm…..
“Can I help you?” The hostess interrupted.
“Yes we have reservations under Jessica at 7:30.”
“Right this way.”
We would sit down at a candle lit table; put our napkins on laps and fold open the menu.
“They changed their recipe for calamari, it’s actually fantastic now. I know you’ll love it. Last time I took you out you gulped that stuff down. Let’s order some to share.”
How could I tell her now? It would ruin the mood. She has been so nice to me.
“Can I take your order?”
“I am going to start with an iced tea and we will share some calamari to start.”
“Just water for me.”
“How is Mandy? I would go crazy if I had a roommate who bought boys over all the time. If I were you I would have told my RA when she kicked you out that Friday night. Where did she think you would go?”
“I don’t know. At least Carol let me stay with here. She has a futon in her room.”
“That’s right. How is Carol? She is such a sweet heart. When I took you guys out to dinner she had such great manners. “
“Carol is great; her softball team is going to the championships.”
“Glad to hear it. Anna, I don’t think I tell you enough how proud I am of you. You worked so hard in high school to achieve your dreams. You got good grades and never caused your mom much trouble. Most kids being raised by a single parent working all the time aren’t as self-motivated as you.”
“I just don’t want to have the same life as my mom. She works hard at two different jobs and barely makes enough money to pay the bills. Let alone my college. Thankfully Grandma helps out. I’m thankful I have such a supportive family.”
“We love you Anna. You are not a mistake or an accident but a blessing. Yes, we all would have hoped your mom would have been older when she had you. But the circumstances turned out amazing. Her actions, even though irresponsible, gave us you. And we are thankful that everything turned out. Sometimes it doesn’t. Some kids with young single parents do not get the attention they need. They may live in poverty or abusive homes. Or maybe those kids just become trouble makers. I am so glad you are not like that.”
“Here is your calamari. Are you ready to order?” The waitress would say, placing the plate in the middle of our table.
“Yes, we will have two pesto lasagnas.” She said and winked at me.
“You remembered my favorite. I haven’t been here in so long.”
“I would never forget anything about my niece. We talk almost every week.”
“Aunt Jessica, I love you and want to thank you for everything you have done for me. I feel like I could tell you anything.”
“Anna, I will love you no matter what. I will support you in any decision you make. Are you still thinking about changing your major?”
“No, …”
“Good, I think you would make a great History Teacher.”
“Umm…Aunt Jessica. Can I tell you something? “
“Sure anything.”
“Just promise not to speak until I am finished, okay?”
“Anna, you are starting to scare me. What happened?”
“Just promise, okay?”
“Alright, I promise.”
“Aunt Jessica…I….well….there was this guy I meet at this party. He was really cute and…”
“You have a boyfriend! How great! What is his name? I would love to meet him next time I visit you.”
“You promised you wouldn’t speak until I finished.”
“Oh, I am sorry my darling. Go ahead.”
“I am just going to go out right and stay it. Aunt Jessica, I’m pregnant.”
“Ladies and gentleman, we are beginning initial decent into Camilla International Airport. We should hit the ground in about 20 minutes. Please prepare for landing.

Waiting Room

Here is a short story I wrote for my fiction writing class:

Kelsey walked into her camp cabin, water dripping from her tangled blonde hair. She pulled out her hair tie and dropped her pink and white stripped towel on the cracked wooden floors.
“Your dive is getting better, Kelsey,” her friend Jessica told her while taking off her swim shoes.
Kelsey blushed and turned to look at Jessica. “It is all because you’ve been helping me the past week.”
“That’s what friends are for,” Jessica grabbed a hairbrush and started to comb through her hair. “I’m getting hungry; wanna grab a Popsicle or something in the mess hall?”
“Sure, just let me get into drier clothes. I hope they have grape today. It’s my favorite and they haven’t had it in a few days.”
“Maybe Ryan will be handing them out. He is cutest boy at camp. Maybe he will even ask me to the dance at the end of camp.”
“He probably will, I catch him checking you out at the pool sometimes. Besides you’re great at talking to boys. I usually say something stupid or start to stutter. Last year at school, I tripped or ran into something every time a cute guy even looked at me.” Kelsey pulled out a pair of jeans, placed them on the bed and began rummaging through her duffle for a t-shirt.
Knock, Knock. “Come in,” the two girls said in unison. The camp director walked in the door, looking the whole time at the floor. She was tall and her wavy brown hair was hanging down to her shoulders.
“Excuse me, but is Kelsey Kelly here?” She straightened her glasses and finally looked up at the girls.
“I’m right here. What’s up?”
“Come with me, we need to talk to you in the office right away,” She turned and left the cabin.
“I’ll meet you in about twenty minutes in front of the mess hall.” Kelsey put on some slippers and followed the camp director outside.
“I believe I have some bad news,” the camp director finally spoke. “Your mother was in a car accident. She will be fine, but I’ll take you to the hospital right away.”
Kelsey’s world started to spin, she felt sick to her stomach. Would her mom be okay? She tried to ask the camp director for more information. But the worlds would not come out of her mouth? Does she just have a couple broken bones or is it more serious than that? What if she dies? When she was finally able to open her mouth, the only thing that came out was vomit.
Kelsey followed the camp director to the car and buckled up still in her swimsuit. No one spoke a word the entire ride. When the car finally stopped in front of the hospital, Kelsey ran out without even thanking the camp director and spirited towards the receptionist.
“Need. To see. Mom.” Kelsey said in between sobs.
“Name?” A cranky old lady who manned the desk asked.
“Umm…Ms. Kelly. Cadence Kelly.” Kelsey shuttered.
“She is about to go into operation. You can sit in one of those of chairs there.” She said pointing to the perimeter of chairs surrounding the plain white room in front of her. The walls were white and had no decorations. Not even a poster to lighten the mood, like the ones that used to line her pedestrian office. “It should only take two hours.”
She took a seat in the waiting room and grabbed a magazine to help pass the time. But the words became so blurry that she couldn’t comprehend what they said. She placed the magazine back on the table and looked around the room. Everyone there had someone to talk to. Everyone had a hand to hold. Everyone, that is, except her. What if my mom doesn’t make it? She is all I have. My life would be completely ruined without her; we’ve had so many great times together, Kelsey thought.

Kelsey had come home from school after the last day of class before winter break. Her mom was sitting in the kitchen with bowls of sugary treats, cans of frosting and cardboard boxes. “We’re going to make gingerbread houses!”
“Why?” Kelsey asked while setting down her backpack on a nearby chair.
“Why not, life is too short to not to enjoy it,”
Kelsey had grabbed a piece of cardboard and a couple gummy candies. She placed one in her mouth and started to put together the house.
“How was school, sweetie?”
“Okay, Josh got a haircut. I’m just glad to be off from school for two weeks. Seventh grade is tough”
“Have you talked to Josh yet?”
“No….I can’t. He is way more popular than me. He’d just laugh at me. Besides he has a crush on Lily Lanson and she is way prettier than me,” Kelsey said while painting green frosting on her piece of cardboard.
“Kelsey, who wouldn’t like you? You’re a great girl; you’re smart, pretty and caring. Plus you know how to make people laugh. Promise me you will talk to him when school is back in?
“I…I’m not sure. I’m not good with people. I start to stutter when I’m nervous. Especially when I talk to cute boys.”
“I’ll teach you how to be confident and talk to boys. First you need to make eye contact, it shows that you have confidence and guys tend to like girls with confidence. Second guys like funny girls, so just be yourself.” her mom had said while placing M&Ms on the top of her house.
“Like that one time I accidently called that girl the brightest tool in the shed instead of the sharpest?” Kelsey started to laugh so hard that tears started to roll down her face. Her mom joined in and laugher echoed throughout the whole house.

Kelsey looked around the waiting room, hoping to find the nurse coming in to bring good news. How long have I been waiting here? She thought. Has it been like an hour, two, maybe three. She looked up at the clock onto of the reception desk. Only fifteen minutes passed.
“Why are you here?” A young boy asked sitting in the chair next to her.
“My…my…my mom...was …was in a ccccaaar accident.” It was the first time she said it out loud and the words rang loudly in her mind and bounced back and forth in her head as a tear moved slowly down her check. “How…how..aaabb… about you?” She asked looking down at the ground.
“My brother was also in a car accident.” Kelsey looked at him. He had gorgeous blue eyes and a curly brown hair.
“I…I hooope yourrrr brother is ooookay.”
He’ll be fine. Or at least I hope, we are supposed to go camping together next week. Are you close with your mom?”
“Yeah, she…she and I do everything together. She’s very impulsive.”
“Oh, really?” Jake asked looking into Kelsey’s brown eyes.
“Yeah, this one time she shook me awake at 6am and told me she had a surprise for me. At first, I just rolled my eyes and flipped over to the other side of the bed. I didn’t have to be up for school for another two hours and I wanted some more beauty rest. But she wouldn’t let me sleep, she just kept shaking me. I got so annoyed that I finally sat up and asked her what the surprise was. But she wouldn’t answer me. She just said to get into the car. So I got up, pulled up a pair of jeans, zipped up a hoody and stumbled downstairs. It was completely quiet in the car, the only sound that could be heard were the few cars passing by us on the highway. I had been so tired that I couldn’t even keep my eyes open. I started to wonder where we were going and if I would make it back in time for school. Just as I had peered my eyes open, I had noticed that we were exiting off the freeway. We were taking the exit to Disneyland. Better than school, huh? My mom said while smiling at me.”
Kelsey started to cry and the young boy handed her a tissue. “I’m Jake, by the way,” he said placing his hand out in front.
“Kelsey,” she said shaking his hand.
“Wow, your mom seems really cool. I wish my parents would do stuff like that for me. The only surprise my Dad has given me was extra yard work and chores.”
“She’s great. Are you close with your brother?”
“Yeah, he is my best friend. We do everything together. I hope I can spend more time with him before he leaves for college. I’m going to miss hanging out with him.”
She reached out and started to rub his arm to comfort him. “Wow, do you work out,” she muttered. Jake chuckled and looked at her.
“Yeah I play baseball at school. My brother actually taught me. He would spend hours after school pitching so I could practice hitting. I’m thinking about trying out for the high school team next year. I’ll only be a freshman, but I guess it’s good to start early. My brother started as a freshman and he ended up getting a scholarship to play in college. Do you play any sports?”
“No. I’m not coordinated at all. I tried soccer but I tripped over the ball. I even tried tennis and I ended up hitting myself with the racket. I didn’t even know that was possible.” Kelsey pushed back her hair and smiled sheepishly.
Jake laughed and just looked at Kelsey. “Well by the looks of it, you are a swimmer. Do you like swimming?”
“Oh, my friend was just teaching me how to dive when I heard about the accident. I didn’t have time to change.”
“I was cleaning my room. My dad is out of town on business and very particular about what the house looks when he gets back. He starts yelling at me if it isn’t spotless. What is your dad like?”
“I…I..I’ve never met …met my father. He left when he heard my…my mom was pregnant. She had me her freshman year in college. “
“Sorry to hear that.”
“Don’t be. I like….I like… that it was just the two of us.”

Her mom was dressed in her short black mini dress, hair perfected curled and makeup designed to highlight her natural beauty. She came up to kiss her daughter goodbye when she noticed tears rolling down her face. “What is wrong sweet pea?” she had asked.
“Nothing.” Kelsey responded.
“It is obviously something or you wouldn’t be crying.”
“Well, Chrissie didn’t invite me to her birthday party. And she told the whole school that I was loser because I don’t have the new cool hair style or wear makeup. Then the whole school laughed at me. I had to sit alone at lunch today.”
“I am sorry sweetie,” her mom said while taking off one of her earrings. “You used to be best friends with this girl in elementary school and how does she repay for all those sleepovers and for all that time she spent at our house, by making fun of you? That is totally not right. You know what? I think we should go to La Fontana tonight for dinner and watch Willy Wondka and the Chocolate Factory while eating ice cream.”
“But what about your night out with your friends?”
“You are more important right now.”

“Do you two know each other?” The nurse asked interrupting Kelsey’s daydream.
“We just met.” Jake responded with a confused look on his face. “Why do you ask?”
“Well Mr. Jackson, your brother was in the same accident as Ms. Kelly’s mom.”
The two just stared at each other in silence for some time.
“Well, both of the operations just finished.” The nurse finally spoke, breaking the silence. “We are just moving them to their rooms. We will bring you back in about twenty minutes.”
“What a small world,” Jake finally spoke reaching towards Kelsey’s hand. Kelsey quickly moved her hand away and drug through her bag.
“Gum?” She asked handing Jake a stick.
“Sure, thanks.” He said reaching for the stick of peppermint gum. For a moment both glared into each other’s eyes as each of their hands was on the same wrapper. Finally Kelsey let go and grabbed her own piece of gum.
“Ms. Kelly, you can come back now.” The nurse called from the door.
“Is my Mom okay?” she asked in between heavy breathes.
“Follow me,” The nurse beckoned for Kelsey to walk towards her.
“You didn’t answer my question,” Kelsey leaped towards the nurse without looking back at Jake. She followed the nurse through the maze of the hospital. She plugged her nose the moment she walked through the door, it smelled as if someone had dropped multiple large buckets of hand sanitizer and Clorox. The pale white walls that surrounded the waiting the room also dominated the inside. Everything around her was moving in slow motion. She passed by room after room, sick patient after sick patient. She saw bloody victims laying on beds being rushed off to operating rooms. She saw doctors yelling orders at each other and nurses writing down notes in their notebooks.
“Your mom is fine, Ms. Kelly.” The nurse said while opening the door. Kelsey pushed the nurse out of the way and ran towards her mom. She had IVs in both arms and her short auburn hair was uncombed. Even though her mascara was running down her face, she was still beautiful in Kelsey’s mind. Tears began to fall down Kelsey’s face as she gave her mom the hugest hug imaginable
“I’m so glad you’re alright.” Kelsey said lying next to her mom in the hospital bed.
Kelsey left her Mom’s room a few hours later to let her get some sleep. As she opened the door, she immediately remembered Jake. I hope his brother is okay, she thought. She started to walk through the hospital once again to look for him. A few minutes later, she saw Jake walking out of one of the rooms.
“Hey Jake, I was hoping to catch you before you left,” Kelsey ran towards him, “I really enjoyed talking to you…and…well…how is your brother?”
“He’s great, just resting. How about your mom?”
“Same, she’s tired from the operation so she is just taking a nap now.”
“Good. Well, thanks for helping the time fly by. Maybe we can see other again soon.” Jake said reaching out his arms to hug to her.
Kelsey also reached out her arms and the two hugged for a few moments. “I’d like that.” Kelsey responded