Going back to Michigan for the first time since Thanksgiving. That’s more than three months. A little bummed my sister won’t be around and I won’t be able to go to Ann Arbor, but so excited to see my parents and go to dance class. (My bag is jingling with my kathak bells.)
Fingers crossed that this airport bus comes on time…
All of DC panics at the slightest mention of snow. (Some universities have already closed for tomorrow, actually.) This grocery line is insane.
Radiolab is actually the best podcast to listen to while working. Not too loud to be distracting, but totally engaging and creative.
do you remember the first time you were called annoying?
how your breath stopped short in your chest
the way the light drained from your eyes, though you knew your cheeks were ablaze
the way your throat tightened as you tried to form an argument that got lost on your tongue.
your eyes never left the floor that day.
you were 13.
you’re 20 now, and i still see the light fade from your eyes when you talk about your interests for “too long,”
apologies littering every other sentence,
words trailing off a cliff you haven’t jumped from in 7 years.
i could listen to you forever, though i know speaking for more than 3 uninterrupted minutes makes you anxious.
all i want you to know is that you deserve to be heard
for 3 minutes
for 10 minutes
for 2 hours
there will be people who cannot handle your grace, your beauty, your wisdom, your heart;
mostly because they can’t handle their own.
but you will never be
and have never been
yeah… childhood, huh.
braised coconut spinach and chickpeas with lemon
this is so, so, so easy and more importantly? cheap, cheap, cheap if you already have the spices in the cupboard. i was feeling experimental, so i guesstimated a lot of the amounts. the coconut milk makes it so comforting and chickpeas make it hearty on a cold winter evening. i ate this with naan, but it would be great over rice or quinoa. (the recipe suggests a baked sweet potato.)
2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
i used a whole tomato and not sundried, and also just lemon juice and not zest.
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.
it’s really, really good. really.