Taking care of your own health is a great resistance move, and cooking from scratch is part of it. It's also a pleasure, and that's important too.
So, now that I have the coconut milk and ginger in the house, I finally did the curried chickpea recipe from Yeung Man Cooking.
Most of the spices you see here, with their containers ranged around them to explain, go into the dish at once, so I measured them onto this small plate. Then they all got tipped in together, with the tomatoes, left from a tomato cheese egg bake, chickpeas and eventually spinach.
In the fifteen minutes simmering, I did the cleanup, mainly putting away spices.
I had this as is, but you can use rice or orzo as a base, or use naan to make sure of all the liquid. I might do that with the other two meals I'll get from this recipe.
I soon have to make more red chili oil, since I've almost used my supply.
And, if you need encouragement, who doesn't, here's a lovely source
I get her regular emails. They're for everyone, you don't have to be Jewish! And they're calming and centering.
Today I messaged both my senators and House member, to ask for pressure against the current seizing of funding sources affecting everything the Treasury pays out, and the attempted closing of USAID.
I also messaged a couple of members of the appropriate Senate Committee, Finance, see if yours is there
Anyone can do this, though most members of Congress can only respond to constituents, but messaging and calls are noted.
And now I'm knitting and reading and breathing.
I'm planning on a walk today, as far as I can manage. I wonder if any spring shoots are showing yet. I must check.
Back from the walk, and look at these worlds of lichen and mosses, around the tree that's been here since way back when this was farmland.
I found a few branches to force in water and see what happens. I couldn't reach any dogwood though, trimmed pretty high. So we'll see what I have, maybe cherry.
The chickpea meal looks tasty. We're trying to eat more beans now, if only to increase the protein intake. Also good that they're cheaper than meat.
ReplyDeleteThank you for the 'Life is a Sacred Text' link.
That newsletter is wonderful, very heartening. And I was glad that can was in fact chickpeas! It's a terrific dish. If you don't like it so spicy you can adjust to taste. I think RC would enjoy making it.
DeleteThis is a great post. The chick pea meal looks amazing. I really like chick peas. Everyone who cares needs to be writing to everyplace they can think of. The US is in a terrible place. The lichen is thick this year over here too. I love what you did with the branches. Have a nice day.
ReplyDeleteI'm glad you liked the full service post! It was a good day.
DeleteHarking back to yesterday's question, here's a good overview of ice cleats: https://www.nytimes.com/wirecutter/reviews/best-ice-cleats/. We use Hillsounds, because we're out on trails instead of on sidewalks, but there are good alternatives for city walking.
ReplyDeleteMore later - chores to do!
Chris from Boise
Thank you, I had a feeling you'd come through. Yes, it's Quinn, our goat herder who needs to know. She's living on a sheet of ice from the sound of things.
DeleteDo you use the aquafaba instead of egg whites in recipes? I can't recall if you have mentioned it but I wouldn't be surprised if you have.
ReplyDeleteI don't use it much, though I did save it from this can. I'd rather use egg whites, really.
DeleteGood looking supper in that skillet!
ReplyDeleteIt also reheats just fine in the microwave. Definitely making this again.
DeleteLovely looking meal and yes on notifying representatives, though it may not do much good here...
ReplyDeleteAny pressure is better than no pressure! Even when you're pretty sure they're blowing you off.
DeleteLichens and mosses and liverworts are interesting. It's a world I haven't really explored.
ReplyDeleteIt's a huge and lovely area. Right where I live, in suburban, once rural, NJ, there's enough for a lifetime of study.
DeleteBoud, you are so right that there is nothing like home cooking and knowing what’s in your meal. That said, this chickpea meal looks wonderful. I have a cast iron skillet like the one you’ve used too.
ReplyDeleteI swear by my cast iron. I have three skillet sizes and a baking dish, and I'd give up any pan for them. Unfailing good food from them.
DeleteI love the engagement in this post, Boud. You inspire me to get going!
ReplyDeleteGood, then my work here is done!
DeleteYou take good care of yourself and also do your bit to make a difference.
ReplyDeleteThey're the same thing, really. The longer I can keep well, the less responsibility on HS and friends. And the longer I can stay active in the cute winter boots.
DeleteI wrote to Cory Booker saying he should not approve RJK Jr. I'm in Illinois but I follow him on Instagram and Facebook.
ReplyDeleteGood sand, Ellen!! Great boots.
DeleteI love what you’re doing with this random branches. Hope to see some magic. As for cooking from Scratch, I’d like to but they don’t carry Scratch in our supermarkets.
ReplyDeleteI buy Scratch in the big sizes, so as not to run out.
DeleteYou make such healthy, flavorful meals. Cooking is a great stress reliever, I think.
ReplyDeleteI agree. Then eating spicy food elevates my mood as much as coffee does.
DeleteHm, I've made a chickpea dish like that before. I've come to the conclusion you can stick spinach in with anything! Keep resisting!
ReplyDeleteI often put fresh spinach into soup I'm reheating. It wilts just a bit, nice addition.
DeleteThe food looks scrumptious!
ReplyDeleteThanks for being you! :)
It was very good.
DeleteI am certain I would love that soup. I need to try and find the recipe.
ReplyDeleteYes. Keep us updated on the branches- we all desperately need some signs of spring and hope.
Just find Yeung Man Cooking on YouTube. It's curried chickpeas, really fun to make.
DeleteLooking forward to seeing what you're growing there. I would love to see some happy blossoms.
ReplyDelete