Hello from Boston!

Pleased to sort-of meet you all! I adopted Macrobiotics back in April of 2005, and have been wrestling with it ever since. I've finally fully committed to it as a lifestyle, and I feel better every day! I'm 23 with a chaotic work schedule, which doesn't help my need for regular eating times/proper food preparation, but i still make breakfast every morning!
I got into Macrobiotics, oddly enough, when reading an interview with my favorite clothing designer. His design concept projects a new movement in young people, one of them being macrobiotic eating. I had never heard of it until then, so I did a huge amount of self-study, and got curious enough to try it. I mean, why not? I was bored with the food I was preparing, I had always been very interested in health, and the possibility of cooking in new ways and using foods i'd never used before was very very exciting! So I went to whole foods, bought some brown rice and some simple veggies, and started experimenting. The three big events since then that have bettered my cooking were: (a) attending a Macrobiotic Cooking Class; (b) buying Aveline Kushi's Complete Guide to Macrobiotic Cooking; and (c) purchasing my Kuhn Rikon pressure cooker. Aveline's book is now my bible (i even bring it to work sometimes and read it on my breaks), and my pressure cooker is my most cherished possession (i brought it home over christmas to prepare a Macrobiotic Holiday dinner for my family!).
My hopes in posting this little blurb is to meet more Macros, specifically young ones, and to hopefully start a potluck/cooking club/boston-area community of young Macros. Anyway, congrats if you made it this far. I think i'll sign off with my favorite breakfast recipie for anyone who wants to try:

Golden Breakfast Porridge

1/2 to 2/3 c. Millet
1/4 to 1/3 c. Rolled Oats
About 1 c. Winter Squash (Buttercup or Butternut), peeled and cubed
1 c. Eden Rice & Soy Milk
1 to 1 & 1/2 c. Spring Water
1 tbsp. Rice Syrup (optional)
Small pinch of sea salt

Wash the Millet. Place the Millet, Oats, and Squash in a pressure cooker. Add Milk, Water, and Rice Syrup. Turn heat to medium-low and heat, uncovered, for 10 to 15 minutes, or until mixture begins to bubble. Add salt, cover, and slowly bring mixture to pressure. Place a flame deflector under the pot and pressure cook for 30 minutes. Remove pot from flame and allow pressure to reduce naturally. Once the pressure comes down, open, mix well, and serve. The porridge should be golden in color and sweet. The ratio of grain to liquid can be adjusted until a desireable consistency is made, but I always prefer it to be thick. This should serve one person if they need a larger, more energizing breakfast, or can serve two in combination with a clear miso soup.
VARIATIONS: You may also experiment with using sweet rice in combination with the other two grains. This makes for a slightly more sticky porridge, and adds to the subtle textural complexity of the dish. For a more mellow taste, you may omit the milk and use only water.