And then, I had made lunch.

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Not having time to yourself can kinda destroy a person. I love what I do, but there’s a bit of a transition that happens when you go from working 2 or 3 days a week, in a city that’s familiar, with a huge apartment and spacious kitchen (with a dishwasher and full-sized oven) to working full-time, in an unfamiliar space, with cramped quarters. Our dining room table, which in Ottawa would fit ten people with ease, now fits only five or six, seven at most, squeezed into the tightest of nooks and crannies and with worries that one might fall backwards and go down the stairs. Oof.

Yesterday, I had a sort of meltdown about this. I’ll spare you all the details, but to say that it was solved in part by going for a run, and in part by my darling husband taking our dear dog for her afternoon walk alone. I stayed it. And chopped. And washed. And toasted. And smacked. And tasted. And then, I had made lunch.

Pomegranate/Walnut/Olive Salad
Makes enough for 4 lunches

The seeds of 2 pomegranates (See this life-changing blog post about how to get said seeds out of said fruit)
1 cup walnuts (or pistachios), toasted and chopped
1 cup pitted green olives, chopped
1 bunch parsley, chopped
1 cup bulgar wheat, cooked

Juice of 1 lemon
2-4 tbsp olive oil (to taste)
1 tsp. oregano or zaatar
Salt and pepper to taste

Mix all the things together. Cover. Eat.

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