It is time to get real with you all…I like to have a lot on my plate. And no, I do not mean dinner plate, although I do like that too. What I really mean is that I like to keep myself busy. Between school, and work, and blogging and a social life-come on, I’m still in college for ten more days- keeping busy keeps me sane. Until that is you crack.
There is something that happens when your overwork yourself, at least something that happens to me. Have you ever found yourself so overwhelmed that it seems impossible to get anything done? Or found yourself ignoring your responsibilities just because of the fact that you don’t even know where to start in order to tackle them? It’s a vicious pattern that results from trying to go go go all the time. Sometimes stopping to the smell the roses isn’t just good for you, it’s necessary.
As my time in college comes to a close, my plate only seems to be getting fuller, and on top of that plate is a big, fat pile of what the heck am I supposed to do when I graduate? For my whole life, my identity has been student, and in just over a week that identity will disappear in the blink of an eye, or better yet the turn of a tassel.
As I approach that Saturday morning (may I just add that time seems to be moving faster than a high-speed train) it’s so easy to get lost in the stress and confusion that inevitably comes with such a
big gigantic change. But what I have also found is that it is more important than ever to soak in everything and everyone around me, right now.
Moving on from some of the best moments and best friends in my life isn’t easy to do…or even think about…but those are moments and people who have shaped me to be exactly who I am today, and therefore I will always carry them with me.
So before I make myself cry, I’ll get to a recipe I have been hoarding lately, sorry about that.
This simple soup is my go-to mini cleanse soup or meal for times I’m looking to feel lighter and healthier.
Simple Leek and Fennel Soup
1 Bulb fennel, trimmed
1 Leek, trimmed
1 yellow onion, chopped
3 garlic cloves, minced
1 box Vegetable or Chicken Stock
Salt and pepper to taste
Boil your stock on medium- high heat. Clean and roughly chop the leek, onion and fennel. I like to keep mine in big chunks to make the soup more bulky in the end. Mince the garlic. once boiling drop the vegetable in the stock, lower the temp to medium-low and cover. Simmer the soup for about 30 minutes or until vegetables are soft. Add salt and pepper to taste.