Today I watched a child walk, but it was more like hurtling because she ran down the street with abandon. Arms flailing, preparing for flight, she was a sight to see. Her joy, her presence made me smile more than I’m used to, and I found myself wondering why it is that children have such a capacity to leap on the ground and beyond while we adults are forever crawling back. Is it because we want the hours back, or is it that we’ve grown cautious, have lost our sense of wonder, that we feel silly being the kid flying down the street.
I think about this as I’m set to board a plane to Dublin tomorrow night {recommendations welcome!}. I’m going with my father, an auspicious journey as he’s the sort of man who is far from itinerant; he’s happy to remain on his farm and tend to his horses while I need to move. I view travel much like how Megan does — it’s a time to take a brief glance back, reflect, and then leap forward. Pose the big questions. Breathe through the things that unsettle us. There’s still my novel to finish. There are taxes that need filling and a debt that needs to be repaid. There are these questions about money and my ability to pay for things, and several job offers I’ve politely and humbly turned down because all I know is this — I’m still not ready to put on that cloak of the full-time employee who sits in front of a computer and pounds on it all day. I’m content with what I’ve created within the past year: mindfulness about what goes in my body and how I take care of my house, friendships deepened, great work done for people — from agency and start-up CEOs to managing directors — whom I admire, so many words written, photographs taken, miles traveled. I want more of this. I want more clarity in this.
I don’t want to return like that cautious adult to all that was before. Rather, I want to be that small child feeling the ground beneath her feet and racing into the unknown.
INGREDIENTS: Adapted from Sophie’s Dahl’s Very Fond of Food {original recipe here}
250g/9oz buckwheat soba noodles
2 cups of flat leaf kale {baby or lacinato} rough chop
2 red bell peppers, thinly sliced
2 medium carrots, grated
4 spring onions {scallions}, finely sliced
1 tbsp sesame seeds
3 tbsp sesame oil
1 tbsp brown rice vinegar
1 tsp tamari {or soy sauce}
1 tsp honey or agave syrup
DIRECTIONS
Cook the noodles as per the packet instructions and then drain and leave to cool. I rinsed the noodles with a little cold water since buckwheat tends to starch up. When the noodles are cool place them in the bowl you are going to serve them in and add all of the vegetables – shredding, grating and thinly slicing.
In a small frying pan, toast the sesame seeds for a minute or so. Add to the noodles. Make the dressing by whisking all the ingredients {from the sesame oil onward} together in a small bowl, adjusting according to taste and pour over the noodles. Serve.
