I’ve been in Pittsburgh for a week now, and it still feels weird. I haven’t been here since May, and it’s surprising how much I’ve forgotten. Not important things of course, but just little things like where certain classrooms are or what street that one restaurant is on. It’s nice to be back with my friends, but I miss Hong Kong. And LA. Mostly just warm weather.
I always say I hate snow. That’s a lie. I mostly just hate cold. I don’t mind snow when it’s like this:
Beautiful. Clean and white and all the sidewalks are nicely shoveled so I don’t have to walk in any of it. What I don’t like is this:
Gross. It’s disgusting and brown and dirty and slushy and you have to walk through it to cross the street and your shoes get all wet and blahblahblah I hate it. Unfortunately the entire walk from my new apartment to campus is gross snow like that.
Speaking of new apartments, my kitchen is tiny. Not that I was expecting anything fancy, but honestly I don’t think I could possibly have any less counter space. We’ve got a decent number of cabinets, but drawers? Try two. TWO DRAWERS IN THE ENTIRE KITCHEN. I wish I could take out the dishwasher and replace it with drawers.
I’m going to share with you my delicious breakfast from this morning. I’ve made it before, but this time I actually took the time to measure out the ingredients. It’s really filling, so I eat it on days when my schedule is weird and I know I won’t get lunch until 2 or 3 o’clock or if I know I’ll need extra energy, like today! Today we had dance auditions, so I needed the extra fuel AND I’d be getting late lunch. So it was a perfect day for this.
1/2 C dry quick oats
1/2 C cooked quinoa*
1 Tbsp brown sugar
dried cranberries (as many or as few as you want)
2 tsp flax meal
1 tsp chia seed
2/3 C soy milk
Mix together all dry ingredients in a bowl, then pour in soy milk. Microwave for 1:00-1:30.
*I usually keep a big container of quinoa in the fridge since I go through it so quickly, so I just have it on hand in the morning for breakfast. It cooks 2:1 with water in a rice cooker, or you can do it on the stovetop.