Word to the wise:
Keep a journal. I don’t care if you’re 7 years old, 16, 25, or 87. There is something fascinating and amusing about going back and reading what you’ve written.
I read about February 2007. 6 years ago, people. I was 15 and carefree. I also had a bit of an attitude and thought I was seriously hot-stuff.
Reading what I had written in my sophomore year in high school was hysterical. Life revolved around sleepovers, movie nights, and boys. That was the year I was asked to prom for the first time, got my HPV shot, and all my friends got their license. Except me. I was the baby. It happens.
Do it, people. I promise you, you will not regret going back and reading what happened 5, 7, 10 years ago. Even if you just write one paragraph. One sentence. Make a list. Write something to encompass what you’re going through because your memory only works so well but once it’s written down, it brings you right back.
Now I’m going to take a nice bath and read all my old journals. Enjoy some quinoa.
1 c quinoa
1 3/4 c vegetable broth
1 garlic clove, minced
1/2 onion, chopped
1 tsp olive oil
1/4 c pesto
1. Saute garlic in olive oil for 2-3 minutes over medium-low heat to infuse the olive oil.
2. Saute onion for 5-6 minutes, or until translucent and soft.
3. Cook quinoa according to directions, but in vegetable broth rather than water.
4. Combine garlic, onion, quinoa and pesto and serve hot.