Happy belated Thanksgiving!
I had such a great holiday weekend. My brother, sister-in-law, and a friend couple came to visit from Toronto. We took a trip to Banff for a couple days, hiking the Plain of Six Glaciers hike to the teahouse, and exploring Banff city. My roommate and I also hosted a potluck dinner on Monday. We had 13 guests squeezed into our apartment; it was tight and cozy, but we made it work well.
I love the spirit of Thanksgiving. I think it’s so important to reflect on your life and be thankful for your blessings. I also think it’s important to do this on a regular basis, not just once a year.
I’m extremely thankful to be living in Calgary. The process of moving halfway across the country by myself has taught me so many things, and I’ve learned a great deal about my personality and the way I approach certain situations. It’s been such a rewarding experience, and although I love my home of Toronto, the change continues to reaffirm that where I am right now is exactly where I need to be.
I’m also extremely thankful for my incredible roommate. We met spontaneously on the internet when I responded to a roommate-wanted ad. We met for coffee and instantly clicked. I’ve found that it’s hard to meet people you really click with – interests-wise, personality-wise, values-wise – but Dana and I did, and I honestly couldn’t be more happy. She’s my family away from home, and I couldn’t imagine living with anyone out. If you’re reading this sweetie, I love you to the moon and back!
Today I’m sharing a slightly different take on a traditional Lebanese salad. I had some millet on hand and decided to test out a millet tabbouleh salad. I think it turned out fabulous, and I’ve had it in the fridge for a few days now. I find millet a little dry, but this salad has stayed moist and flavourful, even days later.
- 1 cup millet
- 2 cups water
- 1 tbsp oil
- ½ medium onion
- ½ english cucumber
- 1 cup cherry tomatoes
- 3 cups parsley, destemmed
- 1 handful mint leaves
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- Place millet, water & 1 tbsp of oil of your choice (I used canola) in a saucepan, bring to a boil & simmer until the millet has absorbed all the water, approximately 25 mins.
- While the millet cooks, prep the remainder of the ingredients. Dice the onion & cucumber into medium-sized cubes. Cut the cherry tomatoes into halves or quarters & finely chop the parsley & mint.
- Once the millet has cooked, place it in the fridge (or outdoors if it's cold) to cool for about 20 mins. Fluff with a fork, then combine all ingredients in a large bowl. If storing, place in an airtight container in the fridge. Enjoy!