It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.
Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.
I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.
I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.
I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.
January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.
We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!
This recipe was adapted from Mark Bittman’s baked falafel recipe
- 2 15 ounce cans of chickpeas
- 1 cup finely chopped kale
- 1 small onion finely chopped
- 1/2 cup tahini
- 1 teaspoon olive oil
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon corse salt
- Pre-heat the oven to 375 degrees fahrenheit.
- Finely chop the kale and onion.
- Add all of the ingredients to the food processor until everything is well blended.
- Place a sheet of parchment paper on a cookie sheet.
- Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
- Repeat until all of the falafels are formed.
- Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
- Let them cool for about 5 minutes and then serve anyway you like!
- Falafels are great on salads, in wraps, or alone with some dip!