A Year With Dreadlocks

 

As October sprang into life today, I was reminded of the day I first got my dreadlocks. There were so many doubts and questions as to whether or not I was going to keep them, what others were going to think about me, what I was going to think about me and most of all how awesome this journey was going to be! 

It was OH so hard in the beginning... They would begin to fall out, they became extremely frizzy and I wasn't so sure if I could stick this whole thing out. But so many people have been a constant blessing to me! Encouraging, always encouraging.

Making it to 2 months was amazing, I remember thinking how wonderful my hair was at that point and how it was coming together. I couldn't believe I'd made it that far...

Then around 6 months I was pretty much in awe that I had been SOOO patient as to get to that point. They were quite nice then too, I might add, after finally giving in and doing some much needed work on them.

And then quickly (very quickly) months 7, 8 and 9 had passed and 10 months was peeking around the corner. I absolutely could NOT believe it. I would always keep checking my numbers and counting from Day 1, just to be sure I wasn't missing something...

And now next thing I knew, we have made it to a year, my dreads and I... And how lovely this journey has been. Moments of doubt and frustration, impatience and commitment, all bundled into one experience. An experience I'm so glad to have journeyed on!

Cheers to a year and more! 

Blythe

Homestyle Fried Rice

-INGREDIENTS-

1 Medium Onion, Diced

3 Cups Cooked (Brown) Rice (refrigerated for 4+ Hours)

3 TBSP Butter or Coconut Oil

1 10oz Bag of Frozen Veggies (peas, carrots, corn, etc.)

4-5 TBSP Organic Gluten-Free Soy Sauce 

1 tsp Salt (or To Taste)

*optional | 4-5 Eggs, Beaten

In a large skillet on medium-low heat, sauté the diced onion in butter (or coconut oil), adding water when needed, until they are clear and soft. Add the bag of veggies into the skillet and cook until they aren't frozen. Now add the salt and the rice, stirring well while adding the soy sauce in batches. For eggs, fry them already beaten into a flat pack cake like texture. Cut into cubes and add to your dish! Enjoy. :) Makes 6-8 servings.