It happened. I can no longer justify being classified as a “young adult.” I am officially a “real” adult (whatever that means).
Actually, ahem, I am a “young professional,” as I prefer to be called.
Sure, there have been moments along the way. The barista referring to me as ma’am. The bills needing to be paid. My inability to stay awake past 10pm (okay, that one has always been there).
But when I actually realized I was a “real” adult was during a recent presentation. I was that presenter who couldn’t figure out technology and needed the “young adult” to say “Can I help? Let me just take 30 seconds, plug that into that, push that, and there. Simple. All set.”
Yeah, and then I continued to give my presentation. Realizing I had officially aged before my very eyes.
We’ve all sat in the room as this has happened. You may try to console me here but let me tell you, it is never the young person up there fumbling with the cords and buttons. Never.
Maybe this will be that final motivation to get a smartphone (I know, I know) so I can at least be living in this century?
Want to know the other way I know I’m an adult? When I can’t stop thinking about how excited I am for the evening to arrive so I can eat homemade Potato Leek Soup, crispy baguette slices with fresh mint, and sip a glass of red wine with my husband in our little apartment. At least this is the part of being an adult I can’t get enough of. 🙂
Baguette with Radishes and Mint
Inspired by Big Apple Nosh
Keywords: appetizer side vegetarian
Ingredients (10-12 pieces)
- 1 baguette, sliced into about 10-12 pieces
- 2-3 tbs. butter
- 10-12 mint leaves
- 3-4 radishes, thinly sliced
- Sea salt
1. Preheat oven to 350 degrees. Place sliced bread into oven and bake until lightly browned and crispy, about 4-5 minutes. Spread a thin layer of butter over each slice. Top with mint leave, radish slices and sprinkle of sea salt. Serve and enjoy!
Potato Leek Soup
Keywords: entree soup/stew vegetarian cabbage leeks potatoes fall
- 2 tbs. olive oil
- 5 leeks, cleaned and sliced
- 2 russet potatoes, peeled and cubed
- 1/2 head cabbage, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- Herbs de Provence, to taste
- Salt and pepper, to taste
- Pinch red pepper flakes
- 4 cups low-sodium chicken or vegetable broth
- 1-2 cups water, optional
- 1/2 cup shredded parmesan-gouda cheese (you can also just use Parmesan cheese but I found this blend as Trader Joe’s and LOVE the blend!)
1. Heat olive oil in large pot over medium-high heat. Add leeks, potatoes and cabbage and cook, stirring frequently 3-4 minutes. Add garlic and cook additional minutes. Mix in seasonings and broth.
2. Bring to a boil and lower heat and simmer, about 30 minutes. Add up to 2 cups additional broth or water, if too much liquid is being absorbed, and continue to simmer. Serve, top with cheese, and enjoy!
~How did you know when you were officially an adult (if that has happened)?