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Rich
by Rachel Turney
I'm rich now in fruits and vegetables.
I don't eat boxed noodles or frozen pizza anymore.
I’m rich in time to make full meals.
I don’t get fast food anymore.
I grind coffee sourced from a woman-run farm and froth organic milk.
I scramble local eggs with spinach that I de-stemmed.
I steep tea in mid-morning and add honey we received as a gift and fresh lemon juice I squeezed.
At lunch, I slice up free-range chicken, veggies, and rice. I add kimchi, which we grew to enjoy on our travels.
We have time to sit down with a second cup of coffee in the afternoon.
We eat dinner early. Tonight, it’s egg noodles with sauteed mushrooms and onions that I got at the farmer’s market. My husband made sourdough that will accompany this pasta dish. I grate parmesan from a block over the top of the whole thing. The little tendrils spiral down and rain a rich, nutty, salty sprinkle over the top.
I am rich now in healthy food and time to prepare it for those I love.
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