The approaching autumn consistently sends me into a trance of reminiscing...
I think about being 14 and starting high school in a brand new place with people that I didn't know. I think about how I was received with open arms and gained some really amazing friends that are still part of my life.
I think about the senior year of high school, when a friend of mine introduced me to the subculture of underground metal in Philadelphia. I think about going to shows every weekend in the basement of a church or a place called Polanka Park.
I think about starting college and meeting a new group of individuals that taught me how to have fun and gave me the attention I never had before. I think about meeting Dayv and every little detail of him winning me over.
I think about transferring to another college and feeling completely alone. And learning how to cope.
I think about when I was sick for three months after graduating college and thinking I was never going to get better. I think about getting better.
I think about the shingles that appeared on the left side of ribcage the Labor Day after getting engaged and then cellulitis on my heal a month later. I think about all the fun and stress that comes along with planning a wedding.
I think about last September when Dayv and I bought our first house and feeling so stressed but accomplished at the same time.
...And then I think about now and wonder what I'll remember in the future.
Notes: I started eating millet when I became interested in macrobiotics a little over a month ago and wanted to incorporate more grains into my diet. I actually really dislike warm millet, but after it's cooled, it becomes nutty and chewy, which i think is a perfect alternative to dry cereal. Millet tends to clump a bit after chilled, so if you prefer, mash it with the fork to separate before consuming.
1/4 c millet, uncooked
1/2 c water
1 c unsweetened almond milk
1 apple, diced (or favorite fruit)
Rinse millet in a fine mesh strainer. Add to small pot with water and bring to boil. Cover and reduce heat to low and cook for 20 minutes. After it has finished cooking, transfer to a bowl, allow to cool, then cover and place in refrigerator until ready to consume.
To serve, add diced apples and almond milk to bowl. It's best to allow almond milk to soak into the millet for a few minutes before eating. Enjoy!