Thanks for the votes of confidence (over and over and over again). But yeah, stone by stone, bird by bird, person by person is much more reasonable than change the freakin world.
It doesn’t feel like I’m doing much of anything these days except trying to finish my homework on time. Last night I fell asleep with my laptop. Today is Sunday and I woke up at 6 am to do work! My lower right eyelid has developed a chronic twitch.
Repeat: stone by stone, bird by bird. It will get done.
While the days of your youth were filled with bra burning, marches and protests, the days of my youth are filled with screen time, social media and internet trolling. It’s sort of the same (except my generation will come into more severe eye, back and neck strain issues). People gravitate toward platforms on which they believe their voices will be heard.
Listening to those voices without judgment or assumption is an aspiration that I inherited from you and dad. Both of your careers were built on the premise that at their cores, people are good; that human flaws are a build-up of societal plaque and genetic misfortune; that no matter how strange their actions may be, people are people are people. You built your lives on trust in human goodness. It’s a powerful legacy.
That’s all I can say for now. I budgeted only 45 minutes today for this letter to you. It’s time to go back to work quickly quickly. I feel lucky that I have the opportunity to do work that excites me, but I sure wish I could shake this eye twitch. The recipe I’m sending today, coconut milk braised cabbage, is my go-to dish when I want to make something quick, healthy, cost-efficient, filling and bulky.
Cabbage is the most efficient food out there, and this recipe transforms it into something luxurious, rich and flavorful. And it’s gluten-free, vegan, paleo and cleanse friendly!
Coconut Milk Braised Cabbage
- 1 tsp olive oil
- 3/4 c carrots, chopped
- 1 large white onion, chopped
- 3-4 cloves garlic, minced
- 1 1/2 c coconut milk
- 1 tbs yellow curry powder
- 1/2 tsp cumin seeds
- 1 tbs cinnamon powder
- dash of cayenne powder or red chili flakes to taste
- 1 head green cabbage, chopped into thin shreds (4-5 C)
- 1 tsp salt (to taste)
- juice of half lemon
- 1/2 cup yellow raisins
- salt, to taste
- fresh chopped cilantro and/or sliced almonds for garnish
Heat oil in large pan. Add onions, carrots and garlic and cook until onions are translucent. Add coconut milk and spices and bring to boil. Add cabbage and salt and bring heat to simmer. Cover pan and cook over low heat for 15 – 25 minutes, until cabbage is desired consistency. Stir in raisins and lemon juice. Garnish with chopped cilantro and/or sliced almonds. Serve warm or room temperature over a bowl of rice for a hearty meal, top with an egg, or enjoy as is.