If you’re just tuning in to the blog then I will preface this post by saying that I live with my parents. I don’t think there’s anything inherently wrong about living with your parents, but when you are 24 years old you generally don’t anticipate it to pan out this way. When I moved back to Toronto from NYC I went through a brief phase of funemployment. It wasn’t the most logical decision to sign a lease when I didn’t have a job. So after 5 years of living away from home I bunked up with Mom and Dad.
It was a weird adjustment at first. I was so used to taking care of and only worrying about myself that I wasn’t exactly the most considerate roommate. For the most part I’ve gotten better about my typical selfishness. I’m completely neurotic about the kitchen being clean so in that respect I’ve definitely been helpful. And my parents and siblings (who are always dropping by and generally only for food or toilet paper) often get to act as taste-testers, which can be a good or bad thing. On the downside I have two very curious people watching me and asking me questions incessantly, but this is ultimately the price you pay for free rent.
One of the best parts about living with your parents is getting phone calls along these lines “Davida, I’m at Bulk Bar, do you need anything?”, “Davida, I’m stopping for dinner, what do you want?, and “Davida, what did you want from costco again?”. Yeah, I’m seriously going to miss those calls. But I’m also incredibly picky about my food and have learned what things not to ask for. For example, my Dad was going grocery shopping and asked me if I needed anything. I knew better than to tell him to pick up a carton of Silk Unsweetened Vanilla Almond Milk, but I did anyway. And of course he came home with 3 litres of soy milk. Whomp whomp #firstworldproblems. On the bright side it turns out that chia pudding tastes awesome with soy milk! And yes this is how my story connects to this recipe. It was a long shot, I know.
In other news, I have a plan in the works to move out, but you’ll need to stay tuned for that 😉