We have been in Baltimore for just about a month, now, and to be honest, I have not had an easy adjustment. Scott started up at a small software company shortly after we arrived and I have been left to…entertain myself. School starts in another month and in the meantime, I have been very domestic. I am not used to having this much unstructured time. I am actually used to the opposite.
I have missed home and my tremendous support system. I have very deeply experienced that I am far away from the place I have lived 86% of my life. I truly enjoy Baltimore, I love exploring the city and settling into life here. But frankly, I am sucking at it. I am overwhelmed with the extent of the newness surrounding me and my current lack of occupation. There are lots of things I can do, I know – explore, study, relax, blah blah blah, but I am instead struggling to structure my time. It is a process. I know that in a few weeks when I begin school again, I will miss my leisurely days.
But for now, it’s a challenge. Here, Scott has been exposed to the Jenny Who Does Not Change Well, the side of me that is Slow to Warm Up to New Things. I realize now that I have always had the “home-advantage” in our relationship and now we are equally new and alone. And I think we are doing well. We’re developing new closeness and new kindness for ourselves and each other. We were both ready for a change and a challenge, and here we are.
But let’s talk about food. When we first moved here, we ate out a lot. I was setting up the kitchen and there were so many fun, new options to check out. Just a few short steps away from our place, there is Turkish, Thai, sushi, pizza, etc. Eating out is far more expensive here, and I’m now cooking at home more. It is part of settling in, it is something I enjoy, and it is a way to care for us. The recipe/ratio I am sharing today came when I made breakfast for dinner (“brinner” or “dinfast”). I made gluten free waffles, breakfast sausage, and scrambled eggs. We had some kale in the fridge that we needed to use up, too. I decided to make a sweet and acidic dressing for the bitter, kale greens.
4 cups kale leaves, washed, dried, and torn into salad-sized people
2 Tbsp balsamic vinegar
2 Tbsp maple syrup
1/2 tsp crushed red pepper flakes
salt & pepper to taste
Prepare kale by pulling the leaves off the stem. Wash and dry the leaves. Tear into salad-sized pieces and place in medium-sized bowl.
In a small bowl, mix balsamic vinegar and maple syrup. Adjust ratio to taste. Stir in crushed red pepper flakes.
Pour over kale and gently massage dressing into the leaves until it is distributed evenly. Sprinkle with salt and pepper to taste and enjoy.