After a rough end to what was a beautiful weekend, and a rough start to my morning, my Monday is finally looking up as my work day slowly but surely draws to a close.
I won’t go into detail about the situation surrounding why I came into my office with cry-eyes to put any drunk girl at a college party to shame, but I will go into detail about why my weekend was so truly wonderful, and of course my Sunday dinner recipe from last night!
My best friends are twins, and one of them moved to North Carolina two years ago, and we only get to see her every few months. We have been inseparable since we were 8 years old, have grown up together, spent every waking moment hanging out, adventuring, crying over boys and family issues, been through just about everything together, so only being able to see J once in a while still feels unnatural after we’ve been a trio attached at the hip for so long.
Well, I was in Syracuse visiting V, and Jaclyn surprised us by flying in on Friday night to spend a few days with us! We had a reunion full of screams and crying noises, and spent the weekend being completely ridiculous together.
It was this simple silliness with one another that we had been craving. Not some big adventure or lofty talks or endless hugs and tears…just jabbering, laughing, being with each other. Nothing felt different, we were able to instantly be who we are without reservations like we hadn’t all moved from home and began new lives.
It reminded me once again how lucky I am to have such a strong best friendship with not one, but two incredible girls I love so damn much.
On Sunday, I came home disgusting from a lack of showers and from forgetting my toothbrush over the weekend (sorry mom!) and on the verge of tears from hearing devastating news that morning. My sweet boyfriend just hugged me and let me cry and be still for a few moments before I got myself together, skipped my run (which I NEVER do on days I have them penciled in) and cooked a much-needed meal. We ate my delicious (if I do say so myself…) creation, talked about our weekends, and walked to the Red Fern for some coconut milk ice cream to cheer me up.
It was just what I needed. Today, when I was sad at work, my friends here were so good to me as well and snapped me out of my Monday/Sunday blues. It makes me proud that I spend time making true friends. Though at times it may feel lonely not constantly having people around me now that I’m away from home, it is worth it when real friendships blossom, and when the ones that already have roots keep me grounded no matter what.
Curry Roasted Veggies over Garlicky Polenta
INGREDIENTS (serves 2):
- 1/2 cup polenta
- 1 1/2 cups veggie broth
- 1 cup water
- 2 large cloves garlic, minced
- 1/2 tbsp. earth balance vegan butter
- salt & pepper to taste
CURRY ROASTED VEGGIES
- 1/4 large cauliflower, cut into florets
- 1/2 large pepper, cut into strips
- 1 medium zucchini, cut into medallions
- 1/2 tbsp. coconut oil
- 1/2 tbsp. curry powder
- 1 tsp. tumeric
- 1/2 tsp cumin
- salt & pepper to taste
In a large pot, bring 1 cup veggie broth and 1 cup water to a boil. Stir in polenta and cook until it begins to thicken. Turn heat on low, cover and cook for 30 minutes, or until polenta is tender. Check polenta every 5 minutes or so to stir and add remaining 1/2 cup of veggie broth as needed. Once you are stirring in the last bit of broth, add the minced garlic, salt, pepper, and earth balance. Stir until it’s incorporated and silky.
While the polenta cooks, preheat oven to 420. In a large bowl, add coconut oil, curry, tumeric, cumin, salt and pepper and whisk. Add the chopped veggies and use your hands to completely coat them in the oil/spice mixture. Pour mixture on a greased cookie sheet and bake for 20 minutes or until edges are crispy and middles are tender. Serve over the polenta and enjoy!