I stood there in our small candle lit two bedroom apartment in the center of Kruezburg, and I had never felt so alone. The house was always dim, for the walls I tried to bleach were dingy, but everything seemed an even darker shade of grey.
It was at that moment I realized I moved to Berlin for an illusion. For an idea of a man that wanted to get his life together. For an idea of a couple that could work creatively together and for an idea that I could change him.
I boarded my nine-hour flight trying to keep it together. New York was never a part of the plan. I hated the city: the overwhelming smell of trash at the peak of summer, the people were rude, and it was just too expensive. My swift decision to move was mostly because I didn’t know where else to go. Luckily, a job and apartment came quick.
We spent our last night with one another, for we felt it was the right thing to do. We walked to the speäti where we use to pick out different types of licorice, we took photos at random photobooths by our once favorite spots, and we said goodbye to that idea we both had on that tenth day my first time in Berlin.
The emotional hangover left me longing for stability and companionship. I was spending the little money I had out and not realizing my emotional wealth was where the real debit lied. I didn’t cry much, but my nights at home were spent analyzing what I could learn from the lessons that were presented.
With time, I found a piece of mind in the kitchen.
After an 11 year relationship with a plant based diet, this was no foreign territory. Before traveling, I found myself centered while cooking, and that was coming to be once again. My home was being filled with the scent of garlic and oil; The sound of chopping vegetables became therapeutic, and I had finally felt reconnected. Dinner for one became a place of giving thanks, for the work I put into my meals would allow me to grow as a cook, an individual, and a healthy being. Through my food I found love and light, and I only hope this website will encourage you to find the same.
Easy Lentil Soup
Some lemon zest (about half the lemon)
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon rosemary
1 cup of lentils
1 quart of vegetable broth
2 cups of water
Three tablespoons oil
1 mined red onion
2 cloves of garlic
Pinch of chili flake (optional)
2 chopped large carrots
1 bay leaf
1 cup chopped tomatoes
In a large pot over medium high heat, add your oil.
Once the oil is nice and loose, add your onion and garlic along with a pinch of chili flakes.
Once onion is translucent, add your carrots and allow to soften.
When the veggies are nice and sweaty, add you bay leaf, herbs, and chopped tomatoes. Allow the flavors to cook together for about a minute or less.
Stir in your lemon zest, lentils, vegetable broth, and water
Allow to cook for about twenty to thirty minutes, or until lentils are tender.