The Australian Women's Weekly

My story We again meet ...

Twenty years ago, back when I was too young and inexperienced to understand it would be the luckiest break of my life, I applied to Harvard University from high school in Sydney and was admitted on a full scholarship. I’d never once set foot in the US before I turned up in Harvard Yard that September with a suitcase and no bedsheets, woefully unprepared for American college life. For the next four years, I lived with my peers in the college dormitories, eating every meal together in the dining halls, studying in our pyjamas in the common rooms, sharing bunkbeds, bathrooms and break-up recoveries with my roommates. When our Class of 2003 graduated, I felt bereft – it was hard to believe those four years of closeness and community on that hallowed campus

You’re reading a preview, subscribe to read more.

More from The Australian Women's Weekly

The Australian Women's Weekly7 min read
My Five Favourite Side Dishes
SERVES 4–6 AS A SIDE Any potatoes that are parboiled, scruffed-up and roasted with olive oil will turn out great, but chat potatoes are definitely my favourite – individual, bite-sized delights. I squash them down with the base of a glass to make su
The Australian Women's Weekly3 min read
Into The Blue
Welcome to the era of ‘digital ageing’: All the time we spend in front of screens (about a third of our day on average) isn’t just causing ‘tech neck’ and messing with our circadian rhythms, science says it’s also visibly ageing our skin. According t
The Australian Women's Weekly6 min read
Berry-licious
MAKES 15 PREP & COOK TIME 1 HOUR (+ COOLING TIME) 200g fresh strawberries, washed, trimmed, sliced 125g butter, softened 1¼ cups (275g) caster sugar 3 eggs, beaten lightly 1½ cups (225g) self-raising flour ½ cup (60g) almond meal ⅓ cup (80ml) milk 2

Related Books & Audiobooks