Today marks one month since the first day of this semester. It also marks exactly 3 months until I’ll be turning my tassel, diploma in hand. The speed with which every semester seems to pass is nothing new, but the impending end of the existence of semesters/college certainly has been making the list of most popular topics of conversation.
This new perspective has affected the attitude with which I approach each day. My sense of time is no longer centered around how many weeks are left until the next break from school, but rather on the week, the day, the moment itself. I don’t know how my mindset changed so much and so fast, but I’m guessing it has something to do with not being able to use the “I’m in College” excuse for much longer. Stuff’s gettin’ real.
Being more focused on “reality” has challenged me to consider the elements of my day-to-day routine and think how I might make those elements better, more interesting, or more real.
1. I’ve always wished I had a place to document my dreams before they flit away in a post alarm’s-going-off grog. This semester, I started a dream journal. (Surely a blog post for another day.)
2. I realized how much of a pain dragging my violin around campus until my 8:15pm orchestra class was. My shoulder and I weren’t getting along. This semester, I rented a locker.
3. I considered how my diet frequently includes beans, and decided to pursue the most economical, delicious and nutritious method of preparing them. This semester, I nixed canned beans and bought dried.
Speaking of focus, we’re now going to shift our attention strictly to beans.
Not only is buying dried beans in bulk much cheaper than buying cans, but it’s practically as convenient. All you have to do is soak them in cold water overnight, and boil them in a large pot of water for about an hour before using them. You can use the beans immediately, store them in the fridge for a few days, or keep them in the freezer until needed. I used mine right away in this recipe.
I don’t know exactly what my post-college life will entail, but chances that it will include countless bags of dried beans and frequent lunches of this salad just got a lot better.
Curried Chickpea Salad
Makes 2-3 servings
2 cups dried chickpeas, soaked and boiled*
1 garlic clove, minced
1/2 teaspoon curry powder
1 stalk celery, chopped
1/4 cup red onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
*You can substitute canned chickpeas if you prefer
In a medium size mixing bowl combine chickpeas, garlic, curry powder, celery, onion, mayonnaise, lemon juice, cilantro, salt and pepper to taste.