Stewed rice dialogue

When I was a child, every March, in the spring season, several friends of similar age sat together after school in the afternoon to finish the homework assigned by the teacher, ran back to each family to get the small vegetable basket, and went to dig shepherd's purse, Artemisia annua and peony in the wheat field. When you come back, sit together, pick out the dishes and clean them. When mom comes back, chop the washed wild vegetables with a kitchen knife, then mix the noodles and rub them in a basin until all the dishes are stained with flour. Add water to the pot, raise the fire, put the rubbed vegetables on the plate, cover the lid, start with a big fire, and finally switch to a small fire. After about half an hour, the delicious wheat rice was steamed. Adjust the juice, put the steamed grains of wheat and rice into a bowl and pour in the adjusted juice. After mixing well, you can eat it. This kind of wheat rice can be eaten cold or hot, and both the elderly and children like it. If you are busy at home, you can make a few more at a time. Returning home from farm work is a simple meal.

When we were young, our happiest thing was not to eat wheat rice, but to get together, dig wild vegetables in the wheat field with small baskets and shovels, talk and laugh, tell stories and jokes, and recite ancient poems and children's songs taught by teachers together. It's just that that time was really our own, which was particularly annoying. Carefree, carefree, and even play house while digging vegetables.

Now that we have grown up and have our own children, at this time of year, we will think of digging wild vegetables together when we were young and standing by the pot waiting for our mother to cook wheat and rice. It's time for us to cook for our children. Time flies.