Hello again! I’m back safe and sound. After spending two extremely busy months renovating my visa, correcting my CV, looking for a summer job, dealing with a broken dryer AND studying like crazy for one of the hardest semester I’ve had in my career, I am happy to inform you that many of these things have been positively accomplished.
The experience of dealing with so many important things at once didn't go away without leaving some thoughts in my head.
-I can certainly deal with stress. But, my mood during those days is horrible. I am sure my boyfriend was sent to me by gods from another planet. He is amazingly patient and kind when I’m upset.
-As usual, problems always have solutions. I’m trying to work hard on relaxing a bit and stop worrying so much when I’m stressed. I need to remind myself that everything is going to be fine.
-I have to stop leaving things for the last minute. This is something I've said to myself my entire life, but really...so many headaches can be avoided by starting things on time.
-Visa or government papers will be in my life forever. I haven’t even started tax procedures and I already hate filling forms, scanning papers and figuring out complicated websites. I either accept it or I’ll get angry every time I have to deal with official papers.
-Just a week of break can make a HUGE difference. I've been able to catch up on my sleep, clean the apartment, watch TV, make a wall-art, get a haircut and hang out with friends.
As I once said, I like documenting my thoughts on the blog so in the future I can come back and see where I was and how I've grown. And of course, to make the recipes again!
Today I’m sharing a super simple Brussels sprouts salad. I once mentioned that I don’t eat enough veggies but that I'm working on it. Once I figure out how to eat enough of them, I'll be able to understand other people in the same situation and share advice on how to add them to our daily diets. This salad is a great start!
Serves 2, ready in 20 minutes
-1 teaspoon olive oil
-1/4 cup pecans, crushed
-1/3 cup shredded parmesan cheese
-1/4 cup dried cranberries
For the dressing:
-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-1 teaspoon honey
-Pinch of salt
1. Cut off the ends from the Brussels sprouts and pull out the layers. Leave out any yellow-white leaves.
2. Heat 1 teaspoon of olive oil in a medium skillet over medium-high.
3. Add the Brussels sprouts and cook for about 5 minutes until tender.
4. Transfer the sprouts to a bowl and add the pecans, parmesan and cranberries. Mix well and serve.
5. Top the salad by mixing all the dressing ingredients and pouring it on top.