I simply wanted to take this time to recap my alcohol/sweets hiatus during Lent and tell you about where I'm taking it from here.
In all honesty, I stopped "giving up" alcohol and sweets for Lent about a week and a half early. I didn't make the decision because I wanted to get toasty at a family wedding, or at the Easter dinner that was on Saturday instead of Sunday. I did it because I felt that I found what I wanted in giving it all up in the first place.
I didn't think restricting any more was necessary. I've always used Lent as a way to take a step back from my habits and learn that I can live without them. In the words of Dan Millman (from The Way of the Peaceful Warrior); “Habit is the problem. All you need to do is be conscious about your choices and be responsible for your actions.”
Well, there way a day a few weeks ago where I thought 'gee, I just want a cookie right now...why I am not allowing myself to have one?' Overindulging was my habit but I felt like I had it pretty much under control before Lent was over.
Oh, and something else that really struck me when I was reading The Peaceful Warrior...spontaneity. So, hell. I ate a damn cookie.
And then I had a beer. (by the by, let me take this moment to apologize to anyone who finds it annoying that I began a sentence with "and")
So, where I'm at now? We've been [trying desperately] to brew our own beer. I am also making my own cookies. I'm enjoying a dessert every now and again. I enjoy a beer or a glass of wine every so often. Sometimes I feel like it, sometimes I don't. I am intentional about my choices and responsible for my actions.
Ok, gee whiz.
Time for that recipe!
millet tabouli
serves 4-6
prep time: 10 minutes
cook time: 20 minutes
ingredients:
directions:
How did lent go for you? What did you learn from it?
serves 4-6
prep time: 10 minutes
cook time: 20 minutes
ingredients:
- 1 cup millet
- 1 can chickpeas
- 1 cup chopped parsley (any type)
- 1 small onion, diced
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- ¼ cup lemon juice
- 2 tbsp olive oil
- salt, pepper and oregano to taste
directions:
- Put 1 cup of millet and 2 cups of water in a saucepan and bring to a boil. Once it is boiling, reduce to a simmer, cover and let cook for 15-20 minutes (or until all the water has been absorbed by the millet)
- When millet is done cooking, mix with all other ingredients in medium sized mixing bowl. Season with salt, pepper and oregano to taste
Peace, Love & Bagels,
