Using What I Have Journal Entry #9

 

One of the things I'm learning as I've been focusing on what I have is that it is truly not necessary for me to visit a grocery store for a very long time, sometimes. What is necessary is being content to use what I have. If I have things I can make, I can avoid the store without it leading to any negative consequences--and I get to keep more of my money! What I had available on a recent morning was chickpea flour, assorted veggies, an avocado, and a few slices of bread.

I did what any self-respecting vegan would do, and made chickpea flour scramble with sliced avocado and toast.

And there is nothing new about this, nothing earth-shattering, no revelations. It is just good. As I am being as gentle as I can with myself and find myself working through the stress of my food insecurity traumas resurfacing thanks to the triggers of tariffs and whatnot, a simple, comforting meal has a certain significance to it.

Although it's the least eggy of all the alternative scrambles, chickpea flour remains my absolute favorite. It's so savory. So here's to something simple, easy, and relatively familiar--and not going to the store this week.