[February ‘21’] Grapes, fig jam, pistachios, prosciutto, Manchego, Carr’s.
I was miserable when I made this plate— in the throes of remote learning as a first-year teacher. I should have quit before returning that fall, but nevertheless I am a slow learner. This spring, I finally realized it wasn’t for me—the toll it took on my wellbeing was too much.
I left.
The foods I made from that time are different from how I’ve been eating. All I have is a highlights reel (more to come), but I’m struck with how much color I concentrated onto a single plate.
Despite how I felt, I knew that if I put effort into something that made me feel cared for I’d be able to go on. I don’t feel that need so intensely these days.
Maybe that’s why I haven’t been back on instagram for a long time. In life I feel more supported and less lonely, but I still want to share my food—this time, hopefully it’ll be a little different.
💖🌈✨