約翰霍普金斯大學官方公布的優秀文書

今天老師整理了一篇優(you) 秀文書(shu) 和同學們(men) 分享

這篇優(you) 秀文書(shu) 來自約翰霍普金斯大學官網，JHU的官網有個(ge) 板塊叫做ESSAYS THAT WORKED，專(zhuan) 門用來分享錄取學生的優(you) 秀文書(shu) 案例。

約翰霍普金斯大學認為(wei) ，文書(shu) 可能是大學申請中最重要的組成部分。標化考試隻能展示你的一部分，隻能告訴招生官你有多優(you) 秀。招生官更想看到你真實的想法是什麽(me) 樣的。

招生委員會(hui) · 評語

Admissions Committee Comments

What we learn about Jess from her essay is a willingness to experiment, to take risks and find failure, and to learn from the past—whether it is from her parents and grandparents or just her own experiences. Her essay is clever and well written, but more importantly it shows us her willingness to try different things, to embrace the different interests and aspects of her own personality, and to approach different things with a positive attitude.

從(cong) Jess的文章中，我們(men) 了解到她勇於(yu) 嚐試，敢於(yu) 冒險，不懼失敗，並且善於(yu) 汲取經驗教訓——無論是從(cong) 她的父母和祖父母那裏，還是從(cong) 她自己的親(qin) 身經曆中。Jess的文章寫(xie) 得很好，很巧妙，但更重要的是展示了她願意嚐試不同的事物，接納自己不同的興(xing) 趣和個(ge) 性，並以積極的態度對待每件事。

文書(shu) · 正文

Jess, “Fried Rice in One (Not So) Easy Step”

“（並不那麽(me) ）輕鬆搞定炒飯”

-3 tablespoons butter

-2 eggs, whisked

-2 medium carrots

-1 small white onion

-1/2 cup frozen peas

-3 cloves garlic

-salt and pepper

-4 cups cooked and chilled rice

-3-4 green onions

-soy sauce (to taste)

-2 teaspoons oyster sauce (optional)

-1/2 teaspoons toasted sesame oil

I bet you didn’t read those numbers.

I’ll let you in on a secret – I didn’t either.

-3湯匙黃油

-2個(ge) 雞蛋，攪打

-2根中等大小的胡蘿卜

-1個(ge) 白洋蔥

-1/2杯的冷凍豌豆

-3瓣蒜

-鹽和胡椒

-4杯煮熟並放涼的米飯

-3-4段青蔥

-醬油（調味）

-2茶匙蠔油（可選）

-1/2茶匙芝麻油

我打賭你沒有好好看這些數字

我告訴你一個(ge) 秘密——我也沒看

The ingredients above were copied and pasted from the first Google search result for “fried rice recipe.” But, without any disrespect to the recipe’s owner, I can tell you it’s wrong.

上麵的食材是在穀歌搜索“炒飯食譜”的第一個(ge) 結果中複製粘貼而來的。雖然我對提供這配方的人沒有任何不敬，但是，我可以告訴你這是錯的。

The only true fried rice recipe is no recipe at all. There are no measurements, no exact instructions, no timer for how long something should sizzle in the pan. There are only smells and feelings and memories. I learned to cook fried rice on the rickety stool covered in Blues Clues stickers, surrounded by the scents of my nainai’s Minnie Mouse apron, my yéyé’s cashmere sweater, or my mama’s Pantene shampoo; in the comfort of our cozy condo and our sweltering Hángzhou apartment; by watching the eggs crack over delicate china bowls, tossed and stirred in woks using slanted wooden spatulas. We used however much leftover rice we had, however many eggs we found appropriate, and a combination of anything and everything or nothing sitting in the fridge.

真正的炒飯根本不需要食譜。沒有食材用量的規定，沒有精確的步驟說明，沒有計時器來限定某種食材應該在平底鍋裏嘶嘶作響多久。隻有氣味、感覺和回憶。我是在一張貼滿藍色斑點狗貼紙的咯吱作響的小板凳上學會(hui) 了做炒飯，四周彌漫著奶奶的的米妮老鼠圍裙、爺爺的羊絨衫和媽媽的潘婷洗發水的氣味。在悶熱的杭州，在舒適的公寓裏，看著雞蛋磕碰在精致的瓷碗上，然後用木鏟在鍋裏翻炒。我們(men) 用掉了所有的剩飯，搭配適量的雞蛋，再加入冰箱裏我們(men) 覺得能點綴炒飯的任何食物。

Yet-I’ve always been more of a baker than a cook. I enjoy recipes – I enjoy the process of being exact and finding details, tweaking and leveling and weighing. Other people will have recipes passed down from their great-grandparents; I will have memories, held dear, but no way to pass anything on besides the recreation of childhood moments. From a young age, I found solace in the meticulous baking recipes found in Western cookbooks.

然而，我一直以來更像一個(ge) 麵包師而不是廚師。我喜歡食譜——我享受精確和細節，以及微調、平衡和稱重的過程。其他人的食譜是從(cong) 他們(men) 的曾祖父母那裏傳(chuan) 下來的，而我有的則是珍貴的記憶。除了這些愉快的童年時光，我沒有什麽(me) 可以繼續傳(chuan) 遞下去的東(dong) 西了。在我很小的時候，我就從(cong) 西方烹飪書(shu) 籍裏精確的烘焙食譜中獲得了快樂(le) 。

This coveting of all things exact doesn’t flow into the rest of my life. My mom will tell you my desk is a mess – I call it “room for creative license.” My mom will tell you my closet is also a mess – I call it “fashionably curious.” My mom will tell you my life is sometimes, you guessed it!, a mess. I call it MAPWIFOWISTBSIDMOTBOML, also known as “my-artistic-phase-where-I’m-figuring-out-who-I’m-supposed-to-be-so-I-dumped-myself-out-to-be-organized-much- later.” That’s a mouthful, so I shorten it, obviously.

這種對一切事物的垂涎不會(hui) 伴隨我的餘(yu) 生。我的媽媽會(hui) 告訴你我的書(shu) 桌一團糟——我稱之為(wei) “創作空間”。她會(hui) 告訴你我的衣櫥也是一團糟——我稱之為(wei) “好奇時尚”。她還會(hui) 告訴你我的生活有時候，你猜對了！也是一團糟。而我稱之為(wei) MAPWIFOWISTBSIDMOTBOML，這是“思考自己將要成為(wei) 什麽(me) 人的精彩紛呈的人生階段，所以不懼怕一切都是亂(luan) 糟糟的，因為(wei) 以後會(hui) 變得井井有條起來。”這個(ge) 名字有點拗口，所以我把它精簡了一下。

On the flip side, I like measuring the liquid in my graduated cylinder from the exact bottom of the meniscus. If your text message has a typo in it, I feel the nagging urge to annoyingly correct you. If the origami swan I folded has an uneven tail, I will take it apart and start over. (This was certainly detrimental to my life during my middle school’s mission to fold 3,000 paper swans.)

另一方麵，在測量量杯裏的液體(ti) 時，我喜歡嚴(yan) 格按照液彎麵來讀取數據；如果你的短信中有錯別字，我就會(hui) 產(chan) 生一種無法抑製的，想要糾正這個(ge) 錯誤的衝(chong) 動；如果我折的千紙鶴的尾巴不平整，我會(hui) 把它拆開，重新開始。（在我上中學時，我曾經需要折3000隻千紙鶴，這對我的生活無疑是個(ge) 重大的打擊。）

But I understand the beauty of spontaneity and organic creation. There’s something special in realizing that no two recreations of my grandpa’s fried rice will ever be the same, and really, isn’t that what life is? Creation, without recipe?

但我理解自發性和良性創造的美。不會(hui) 有兩(liang) 份一模一樣的外公的炒飯。但是說真的，生活不就是這樣嗎？創造本身不就是沒有什麽(me) 規則可循的嗎？

It’s funny. This may contradict everything I’ve written thus far, but the more I bake, the more I realize perhaps baking is spontaneous too. I don’t always need to weigh my flour beforehand in order to get perfect cookies, nor do I really need to add the copious amounts of sugar the recipe calls for. My signature food is brownies, but I challenged myself to use a different recipe every time. You’d be surprised at how different brownies taste when you add an extra egg, and you’d be especially uncertain about my baking skills if you tried my brownies that had wayyy too much baking soda (trial and error…).

這其實很有趣。或許這與(yu) 我到目前為(wei) 止寫(xie) 的所有東(dong) 西相矛盾，但當我烘焙得越多，就越意識到也許烘焙也是自發的。為(wei) 了做出完美的曲奇餅，我並不總是需要事先稱好麵粉的重量，也不需要按照食譜添加大量的糖。布朗尼蛋糕是我的招牌，但我每次仍然會(hui) 挑戰用不同的食譜。當你多加一個(ge) 雞蛋時，你會(hui) 驚訝於(yu) 布朗尼蛋糕的味道居然會(hui) 變得如此不同。如果你嚐過我加了太多小蘇打烤出來的布朗尼蛋糕，你會(hui) 對我的烘焙技巧喪(sang) 失信心（不斷出錯，不斷嚐試……）

I’m learning to love improvisation. It’s not mutually exclusive with loving precision, and it’s such an integral part of my culture, I’d be missing out otherwise. Coming to terms with and embracing the unknown is scary and definitely a process, but I assure you: one day, I’ll master my own fried rice.

我正在學著去喜歡即興(xing) 創作。這和我熱愛精確並不衝(chong) 突，並且這是我的文化中不可分割的一部分，如果沒有這種隨性，我就像缺少了什麽(me) 似的。接受和擁抱未知是一個(ge) 可怕的過程，但我向你保證：總有一天，我會(hui) 炒出帶有我鮮明特色的蛋炒飯。