South 14th St.

I'm sitting alone in my dining room sipping ginger-berry Kombucha from a fancy wine glass. I figure I would use it one last time before I wrap it in bubble wrap and delicately place it in the box with it's nine - scratch that, - seven remaining siblings. I'm writing about this because I'm cherishing the moment. You know, like 'they' tell you to do in moments like these. Tonight is the last night I will spend alone in my dining room sipping anything out of this wine glass. It's the last time I will cook in this kitchen and likely the last time I will write on this blog while living in Nashville. Tomorrow everything will be packed, and by Monday everything will be gone...

For dinner I made quinoa with roasted veggies. A typical home alone meal for me to make. Inspired by a dish we serve at work, I added a cinnamon stick to the quinoa while it simmered. It's amazing how much flavor it adds without tasting too cinnamon-y. I then roasted cauliflower, zucchini, mushrooms and red bell peppers -- tossed in olive oil, salt and pepper, for 25 minutes in a 425 degree oven. I piled the gorgeous veggie melody over a bowl of nutty quinoa and finished it with a dollop of Greek yogurt.

I recommend trying this at home!