The queen of the castle, and salad

I woke at the crack of dawn to take my flatmate to the station. We've spent the past 8 months living and laughing together, and now she's gone. She's my Spanish Germany-sister, and it feels very odd here without her, not knowing when we'll see each other again. She's coming back to work for a second year, so hopefully I'll be able to find the time and the money to come back here for a holiday next year.

Anyhow, at 7:45 I left her at Bielefeld station, and wandered into the city, intending to find a cafe for a pre-breakfast cup of tea (breakfast itself was packed in my bag). And only then did I remember that today is a public holiday in Germany, and nothing is open. Fail. So I wandered up to Sparrenberg, Bielefeld's castle (incidentally, it features on Germany's monopoly board!!). It was silent, deserted, sunny and warm despite it being early. And so I sat for two hours, watching over the city, writing thoughts in my journal. It was beautiful and soulful.

A jaunt across the city followed to say goodbye to another friend who was leaving today, and to a crowd of her German flatmates and friends who I wont be seeing again. It's that time - time for goodbyes. Yesterday was the day I said goodbye to everyone at school. It's sad. But I'm holding on to that old saying:

"Don't cry because it's over, smile because it's happened"

It's been a wonderful year. And I've been given a lot of writing paper as leaving presents! So I have no excuse not to keep in touch.

This afternoon I've been packing, getting ready to leave myself. My life is now in suitcases, bags and boxes. I have lived this year to the full. Tomorrow morning my dad arrives to pick me up. I've not seen him for over 5 months. Tomorrow will be a good day.


On a different note, I made an incredible salad this week. I wish I had taken a picture, because not only did it taste amazing, it looked fabulous too!

Sweet Potato, Chickpea and Feta salad (serves 4)

1 large Sweet Potato, cut into small cubes
1 block Feta cheese, cut into small cubes
1 can chickpeas, rinsed
1 red onion, roughly chopped (optional)
1 bunch rocket
1 handful pine-nuts
1tbsp olive oil

dressing:
a glug of balsamic vinegar
a glug of olive oil
a drizzle of runny honey

Preheat the oven to 200 degrees celsius, toss the sweet potato in olive oil and place in the oven for about 40 minutes, or until soft but not squishy. Allow to cool. Mix the dressing ingredients together. Put sweet potato, chickpeas, onion (if using) and feta in a bowl, and add dressing. Put it in the fridge until needed. Just before serving, toast the pine-nuts in a frying pan. Mix the rocket leaves with the potato-cheese-chickpea mix, and scatter pine-nuts on top. And serve!