Chickpeas. Rinse and drain them.
Tomorrow – the first day of the last week of university in 2015. It’s past six in the evening on Sunday, the day before the first day of the last week of university. I am sitting with a mug of hot water, mixed with lemon juice and two teaspoons of honey. The sun has set a long time ago. It’s only a week away from Yule. My kitchen is a mess, and I’m writing a Dutch test on Wednesday, a French test on Thursday, and an essay is due on Friday.
Chop an onion and fry it in olive oil.
I wrote a lot for school in the past couple of weeks. If you count the words, they are only about 5000 or so, but I put my soul into my writings. They weren’t just assignments, they were also my creations. Filling the white pages with one word after another, carefully chosen and discarded.
Add a sliced tomato. After a few minutes, add one minced garlic and half a teaspoon of smoked pepper (ground) as well.
I’m tired, but not the miserable kind. It’s the warm, fuzzy, sleepy kind after a workout.
Stir in spaghettinis broken in 5 cm lengths. Add 150 ml water, the chickpeas, and some white wine if you have any.
I was lonely, so I tried to fit people into my hole of loneliness. It made me miserable, so I stopped.
Salt and pepper. Wait until the noodles are tender.
I am taking some time for myself again. I sleep in, I cook, I go out with friends, I read. And I write. A lot. For myself. I’m planning my own small Yule celebration, and I finally understand why people get excited about Christmas. My parents are probably exhausted, my sister feels trapped and miserable, and I have my winter blues.
Sprinkle chopped basil or any other herb that you’d like.
I don’t want to burn out. I care about what other people think of me and my writings, but I am more than their thoughts. Sometimes, I have to abandon everything and just follow my inner music. Things are fantastic when I follow my inner music. I am not hungry, and I am warm. I don’t know what will happen tomorrow, but today I am happy.
Chickpeas. They are left over.
*The recipe isn’t mine. I just modified it a bit. It’s from The Complete Vegetarian Cookbook, edited and assembled by America’s Test Kitchen. It’s a good cookbook if you are willing to be a bit elaborate.