Returning to this space after such a long and unintended hiatus feels like getting on a bicycle after years of not riding.
It feels familiar yet a little strange at the same time, as I wobble from side to side, but muscle memory soon kicks in, and I find myself back on this beautiful territory that I’ve always loved.
I honestly never expected to take such a long break from writing on the blog; yet life is just like that isn’t it? Life simply happens and suddenly the usual routines give way to new projects and fresh starts; and before I realize it, its been more than half a year since I last wrote.
So much has happened since the year started that I don’t even know where to start.
But I’ll start with this: Juan and I finally got married after almost 10 years of dating (I know, crazy right??), and we had two beautiful celebrations in Buenos Aires and Singapore, and we got back from our honeymoon in Bali last month.
It’s been surreal, but so full of joy. Being surrounded by family and friends, and experiencing a tremendous outpouring of love from them, I can tell you that my heart has never felt so full. We’re officially beginning a new adventure together, hand in hand, officially as man and wife, and it feels excitingly real.
And….speaking of adventures, we’re also heading up north next month and relocating to New York! Juan will be doing a masters in international relations in Columbia University, and I’ll going along for the ride!
Thankfully my career as a freelance food writer, recipe developer, and photographer allows me to make the move easily, and not having to worry about leaving a job or looking for one is definitely a huge relief.
I’m tingling in my toes just thinking about what an incredibly amazing year it’s already been, and how things can only get better. I’m daydreaming of the skyscrapers in the Big Apple, new cityscapes, and ready to take it all on. The first time I went to New York, I fell in love with it, and now that we’re going to be there for at least a year, man, it’s making my heart beat real quick!
(If any of you are based in New York and would love to meet, leave me a comment or email me and let’s have a coffee or two! Or, if you simply love New York and have tips to share, I’d love to hear from you as well!).
Right now, we’re still in our apartment in Belgrano, and as the days go by, the walls are getting barer (goodbye paintings, photo frames, and posters!), the cupboards are becoming emptier (we’ve donated, given away, and sold more than half our wardrobe!!), and there are an increasing number of boxes on the floor (in which we’ll store the few possessions that we deem worth keeping).
I’m always amazed by how much junk we tend to hoard over the years, and how each time we move, there are so many things to get rid of.
Fortunately, I’m getting better at moving each time, and am learning to let go of material possessions a bit more every time we move.
What’s harder for me is knowing that I’ll be miles away from some of my best girlfriends, and having to start afresh in a new city, no matter how excited I am about the move, can be intimidating.
I’ve always been sentimental, and since the friendships I’ve built here in Buenos Aires in the past seven years make me feel strong and loved and empowered, relocating makes me feel nostalgic.
Yet while I’m sad to be far away from my friends, I always remember my Aunty Esther’s words – “this will be your best year yet” – and I know that God has great plans in store for us.
So..the next time I write I’ll probably be writing from New York, and I promise to share every bit of our adventure with you on the blog!
It’s still winter here in Buenos Aires, but since it’s right in the heart of summer in New York, I’ve made this dish for you who are having summer!
Enjoy the warm, hot days of summer by tucking into this vegetarian zucchini noodle stir fry that’s quick and simple to bring together and yet tasty, low-carb, and perfect for meatless days!
The highlight of this dish is thin, julienned zucchini noodles (also called “zoodles”), which can be easily made using my favorite julienne peeler. Along with red bell pepper, carrots, and red onions, this is one bright and colorful meal.
Seasoned with gluten-free soy sauce and topped with omelet strips and chopped spring onions, this is definitely one of my favorite summer dishes! Hopefully you’ll enjoy it too!
- 2 large zucchini, julienned into thin noodles using this julienne peeler
- 1 large carrot, julienned into thin noodles using this julienne peeler
- 1 red bell pepper, seeds and stem removed and sliced very thinly
- 1 red onion, sliced very thinly
- 3 large garlic cloves, minced
- 4 eggs, beaten
- ¼ cup gluten-free soy sauce (tamari)
- Salt to taste
- ¼ cup chopped spring onions, for garnishing
- Start by slicing the zucchini, carrot, bell pepper, and red onion into thin strips.
- Mince the garlic.
- Break the eggs into a medium bowl and beaten well.
- Heat up a little oil in a large skillet over medium heat and pour the beaten eggs into the skillet. Make an omelet by cooking the eggs for a couple of minutes before flipping over and cooking the other side as well. Transfer the omelet to a large plate and slice it into thin strips.
- In the same skillet, heat up a little more oil and add the sliced carrot, bell pepper, red onion, and minced garlic. Sauté the vegetables and stir well with a wooden spoon to let them cook for about 10 minutes.
- When the vegetables are tender, pour in the gluten-free soy sauce and mix well.
- Finally add in the zucchini noodles stir fry for a minute or two until slightly soft but not wilted. Add in the omelet strips and mix until evenly distributed before garnishing with chopped spring onions and serving.