It Is What It Is

Today is day four of my transition into retirement. I’m on vacation until my official retirement on September 22.

It has been unsettling, and I have actually already been searching for my next job. 🤣 Then I have to remind myself: there is no rush. Enjoy the moment. The job search can wait until after our planned trips to Europe and Mexico – and probably Newfoundland, although that one isn’t booked yet.

Today, it felt good simply to putter.

I put away the laundry instead of leaving it in baskets on the bedroom floor. We ran to Costco and spent way too much on things we hadn’t planned to buy. Then I came home, decided to feed my sourdough starter – in case I want to make something later – and started using up some of the vegetables in the fridge before they went bad.

Enter quinoa tabbouleh and refrigerator pickles.

I had never made either before. I’m not even a lover of cucumbers. 🤢 But I wanted to use them in something I might actually be able to stomach.

A quick recipe search revealed that I didn’t have all the listed ingredients.

Oh well. Time to ad-lib.

I would use what I had instead of running out to buy more ingredients that I would then have to figure out how to use before they went bad.

Luckily, my little herb garden is thriving – somewhat. I harvested spearmint, chives and parsley for the tabbouleh. I said I was ad-libbing!

Quinoa Tabbouleh

No bulgur? I have quinoa.

No green onions? Chives it is.

Not enough tomatoes or parsley? It is what it is.

Only half a lemon? Fine.

In it all went, along with olive oil, salt, pepper and, of course, cucumber.

Refrigerator Pickles

I had almost everything I needed. I wanted to add red onion, but most of the one I had was bad. Off with the bad and in with the good.

It was enough. It is what it is.

Cucumber, red onion, garlic, dill, peppercorns and brine – and into the refrigerator it went.

Tomorrow will tell the tale!

Who knew it was so easy? I think this may be a gateway to more possibilities. I can see preserving and canning in my future. It’s a practical way to use what we grow and buy before it goes bad – something that feels especially worthwhile as I enter retirement and become more thoughtful about how we spend. 

Pesto

Yesterday, it was basil. So much beautiful basil that needed to be used.

Pine nuts? Nope. They’re expensive.

Walnuts it is.

Within ten minutes, I had pesto made and portioned into silicone muffin cups. I didn’t have ice-cube trays, so once again, I used what I had. Into the freezer it went, ready for future meals.

I’m proud of the things I’m trying.

I never had much confidence in the kitchen before, but somewhere along the way, a switch flipped. I’m experimenting. I’m learning. I’m wasting less and saving money.

Mostly, I’m having fun.

Have there been times when you thought you couldn’t do something because you didn’t have everything you were told you needed?

Sometimes the best moments come when you simply take a leap and try. I’ve been proud of my successes, and I’ve laughed at my failures.

Both are pretty great outcomes.