The past couple weeks have been a blur of packing boxes, cleaning, going through old boxes of stuff and keeping only what I truly needed. Yes, that's right, I moved. To a smaller, less expensive, more efficient apartment. A team of amazing family and friends helped me move and settle in, and I'm loving my new apartment. It is cozy, peaceful, and exactly what I hoped for. I have set a healing intention for my home; it will be a place of growth, renewal, and serenity before I head off on my adventure to Portland next year for school.
Plus, on the kitchen side of things, it has a full size refrigerator, dishwasher, a nice little gas stove, and recently replaced cabinets and a new countertop. It is in marvelous condition. A dishwasher is a serious luxury, and while I won't use it all the time, it certainly will be convenient after large-scale kitchen experiments and dinner parties.
I have many recipes I need to post - some very tasty Carob Chip Mesquite Cookies, a tasty Mung Bean Carrot Bread, and the cultured vegetable recipes I promised from so long ago, just to name a few. Now that I am on break between school terms and I've finally moved, I can hopefully catch up on some of the recipes I've been wanting to post between unpacking boxes and bins. So, stay tuned for more recipes and a peek at the charming place I now call home.