When the start to your week is lackluster. You drop your phone, something about it ceases to function, people push and shove on the subway and read their iPad, blowing stale breath inches away from your face. They tap their foot at the oatmeal line, the oatmeal topping line and the coffee line, so much so that you want to turn around and yell, you can’t wait ten seconds?!
Welcome to Monday. Trivial annoyances, absolutely, but annoyances nonetheless. Part of it stems from the fact that I increasingly have this ache to leave New York. I’ve lived here all of my life and I’m tired of the city. I’m tired of the romance and folly people drape on the streets, which is a rarified romance for a very privileged few. I’m tired of the shoving, the crowds, the noise. I want a house of my own. A garden of my own. Something to tend to, a home that is not suffocating under the footfalls of the motley lot.
Every annoyance is amplified. Every pill that I swallow, due to onset asthma, due to allergies, due to city pollution, due to a place where I can no longer clearly see the clouds in the sky.
As I think about the things for which I’m grateful, I’m trying to re-engineer the conversation. Trying to conceive of how I can leave New York, and where, possibly, could I go.
Will bake pastries for EU citizenship.
1-2 cloves garlic
1 tsp cumin
2 tablespoons olive oil
1 can canneloni beans (white beans), drained and rinsed
⅔ cup pumpkin puree
1 tbsp maple syrup or agave
1 tsp fresh marjoram, chopped
1 tsp fresh thyme, chopped
salt to taste
1 cup uncooked quinoa, rinsed
2 cups water
1/2 cup pomegranate seeds
1 handful of fresh parsley, chopped
In a medium pot, add the rinsed quinoa and 2 cups of water, and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes. Once the quinoa is done, fluff with a fork, cover, and set aside to cool for 20 minutes.
In a blender, blitz the olive oil, beans, pumpkin, syrup, cumin, garlic, marjoram, thyme and salt until you gain a silky, creamy texture. Set aside.
Once the quinoa has cooled, mix in 1/2 cup of the pumpkin hummus, pomegranate seeds and parsley. Add seasoning to taste.