Rich
by Rachel Turney

 

 

I'm rich now in fruits and vegetables.

I don't eat boxed noodles or frozen pizza anymore.

I’m rich in time to make full meals.

I don’t get fast food anymore.

I grind coffee sourced from a woman-run farm and froth organic milk.

I scramble local eggs with spinach that I de-stemmed.

I steep tea in mid-morning and add honey we received as a gift and fresh lemon juice I squeezed.

At lunch, I slice up free-range chicken, veggies, and rice. I add kimchi, which we grew to enjoy on our travels.

We have time to sit down with a second cup of coffee in the afternoon.

We eat dinner early. Tonight, it’s egg noodles with sauteed mushrooms and onions that I got at the farmer’s market. My husband made sourdough that will accompany this pasta dish. I grate parmesan from a block over the top of the whole thing. The little tendrils spiral down and rain a rich, nutty, salty sprinkle over the top.

I am rich now in healthy food and time to prepare it for those I love.

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