I get upset when I think about the food I ate as a kid.
I wish I could go back and be vegan from the start.
I suppose if that were the case, I might not like cooking as much as I do now.
As well as appreciate food as much as I do now.
I think my favorite part of cooking is the space I get to call mine while in the kitchen.
I don’t like anyone bothering me, especially those that come in and pick at what I just prepared.
I learned that was rule number one while living with a Spanish family; don’t go in the kitchen while your mother is cooking.
It is her palace.
Day three being a vegan. I made 10 collard green falafel wraps with a cilantro pâté. A lot of sunflower seeds used. But good enough I was craving one when I got home from work today. I went on a 45 min. power walk with 15 min. stretches afterwards. A photographer was there shooting two young girls in flashy running gear. I thought about the hills and valleys of my health the past 5 years. How Hawaii was the best shape I’ve been in. How I was the most active there. And obviously caught the most amount of vitamin D. However, not the most rational when living island life.
Studying abroad for three months, I was the most sane, happy, me I’ve ever been. I may have just had a very large and questionable amount of red wine at the time too.
And now, out of college, nearing 25, with an amazing, handsome, man who I love myself with and living in a beautiful, agricultural, liberal, growing city.
Life is a beauty.
So it’s Day One of veganism. Nuts n grapes so far and it’s nearing noon.
Walking laps around Sexton Mountain Park.
Overcast heat. A small airplane flies by. JG coaches.
I bought a spaghetti squash. We cooked it 40min., perfect time for a sunset drink on the rooftop, met our new neighbors.
I grabbed a fork and told JG to watch, as I did as I saw in the YouTube video, and added my sautéed mushrooms, garlic, onion and red peppers.
JG had oven roasted chicken atop his plate. And lunch leftovers the next day.
A Rookie Vegan