It really feels like it this week. Back to school week. No more back to school jitters, no more back to school shopping, no more thinking about lunches. Where did the time go? Not sure why it has hit me more this week because really, it’s been over 2 months since the last wedding and the final exodus. The bedrooms have been switched over, one is now our exercise room, complete with a pull up bar. The other is slowly being decorated as an official guest room. “Their” bathroom has been clean for 2 months now. The dining room table is set with candles and flowers instead of binders and books. I love coming home and finding the house exactly how we left it, especially the kitchen. The leftovers are still in the fridge, the ones I planned to reheat for dinner or take for lunch.
I love the quiet, YET I miss the noise. I miss hearing all about their day at school, the latest story from work, the smell and taste of Rachel’s homemade cookies and Kirsten’s latest Thai stir fry even though every cooking utensil was used. I miss their infectious laughter and wiping away their tears. I knew it would happen one day, and that day has come.
I’m thankful that we have a made a point of building into our marriage. We have made good friends with common interests and have stuff to talk about and do. We are looking forward to this next phase, doing life together as emptynesters and making new memories with our daughters and new sons.
Speaking of leftovers, I made this recipe last night for dinner and we both enjoyed the leftovers today. I usually serve it with a piece of naan bread and at this time of year, fresh corn on the cob. Enjoy!
Olive oil for cooking
1 tsp cumin seeds
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped (or other hot pepper)
2 tbsp chopped fresh cilantro (optional)
1 tbsp grated fresh ginger
2 tsp curry powder
2 fresh tomatoes coarsely chopped (or a few whole canned tomatoes)
2 cups cooked chickpeas or 19oz (540ml) can rinsed and drained
½- 1 can lite coconut milk (398ml)
1 cup fresh green beans cut into 1 inch pieces or 1 cup frozen peas or a handful of fresh spinach
Chopped fresh parsley or cilantro for garnish
In a large skillet heat a glug of olive oil over medium-high heat. Add the cumin seed and cook for a minute or two, until wonderfully fragrant. Add the onion and cook until soft and starting to turn golden, about 3-5 minutes. Add the jalapeno, cilantro, ginger and curry and cook for another minute, then add the tomatoes, chickpeas, and half the can of coconut milk. Add in the fresh green beans if using and bring to a simmer. Cover and cook for 5-8 minutes until everything softens and thickens. Add the rest of the coconut milk if you like it saucier (yummy for dipping naan bread) Stir in well and add frozen peas or spinach and cook another 1-2 minutes to heat (peas) or wilt (spinach). Serve hot over brown rice.