My quiet emptiness
What does it feel like when your first child leaves for college? Mine left last week...her first time away from family! Even though I was excited for her to leave so she could have new experiences, there is a void inside me that I cannot describe. When I think of her tears swell up in my eyes, when I talk to her I feel like hugging and kissing her, when I see that she is emotional, I get emotional too. I think about her so many times during the day - hoping that she is happy in her new environment, has made friends, is eating healthy but also secretly wishing that she is missing me.
Time just flew by before she left making all the necessary arrangements, cooking her favorite dishes, shopping for her, and packing. After she left, it felt like she would be back any day. I didn’t realize till after the first week passed that home is not the same. I have one less child to take care of, one less person on the table, one less person to argue with, and one less person to hug and say goodnight. Life is not going to be the same next few years…
It is quite ironic that one of the women who completely inspires me with her writing, food, and photography is in the opposite spectrum of where I am standing today. Beth, author and creator of Local Milk just had a baby. In her post she wrote about how her life has completely changed with the new addition to the family. She cries once a day because she feels lost in this new found reality of motherhood where Eula, her daughter has become her life's epicenter. Her norm of cooking and baking seem to be a thing of the past and breastfeeding, changing diapers and napping in between have suddenly become the only things she can accomplish. The moment a woman becomes a mother, life for her changes forever and whether it is for a newborn or a young adult, a mother's love knows no bounds. And just like Beth knew that the first few months are going to be rough and stashed up on content for her blog, I knew too that it is going to a be a difficult transition for me. I am sharing something I made a couple of months ago. Hopefully, these coming weeks will make us both acclimated to our new reality.
Black eyed peas and a vegetable medley
These beans are packed with protein, fibre, potassium, and iron and are low in fats and calories. What can be better than that? Just remember to soak them overnight for better digestion. Find out more about the health benefits of these beans here.
1/2 cup black eyed peas, soaked overnight
1 cup zucchini cut into matchsticks
1/2 cup carrot cut into matchsticks
1/4 cup diced red pepper
1/4 cup parsley, minced
1/2 avocado, diced
3 Tbsp olive oil
Rind of 1 lime
1 Tbsp lemon juice
1 green chili, minced
Salt to taste
Boil the beans with one cup of water and then lower the flame to a simmer. Cook until the beans are tender. Remove for heat and cool the beans before assembling the salad.
Comine all the ingredients in a salad bowl and pour in the dressing. Mix well and serve.