So I’ve been absent. Horribly absent. But I have an excuse, I SWEAR! Ok, it’s just the ‘I-was-too-busy-to-blog-wah-wah’ excuse you’ve heard already. However, on the bright side, today was the last day of winter term classes- just a few more assignments, and it’ll be SPRING BREAK LIVIN’ Y’ALL.
Ok, that’s definitely not what my break is going to look like. It’s going to look a little more like a constant date with this:
Seriously, my apartment is begging for a deep clean.
In the mean time, in honor of International Women’s Day and Feminist Coming Out Day, I need to write a letter to the two people who birthed this woman. If you get grossed out by excessive sentimentality, feel free to skip ahead.
Dear Tangela and Jesse,
It would be impossible for me to give thanks for everything you’ve done that’s made my life possible. However, at the age of 23, I realize there’s one thing for which I am most grateful, and for which I must attempt to give thanks:
Thank you for not limiting my definition of happiness.
You allowed me to be myself, and in doing so left the world at my disposal for interpretation. I have never felt as though there is only one version of happiness- I never felt that if I didn’t get married, have children, or pursue a specific career that I would be less than what you wanted me to be.
This freedom of interpretation has allowed me to have several painless awakenings over the year- not the least of which include my sexual neutrality, fat positivity, and (at times) radical feminism.
You did what every parent should do, but what seems to be extraordinarily difficult. Your ability to forgo your own versions of happiness in favor of my own personal exploration means more to me than words can ever say.
last week I made the most DELICIOUS curried lentil soup. Because I’ve been living under a rock since last Friday, this recipe (and the corresponding photographs) have been living in the Jessamyn archives. Let them be liberated!
Curried Lentil Soup
Yield: 8 servings (time to bust out the tupperware, y’all)
1 cup dry lentils, rinsed
1 onion, chopped
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
8 cups Chicken or Vegetable Broth
1/2 cup dry couscous
1 1/2 teaspoons curry powder
1/8 teaspoon black pepper
1 teaspoon salt, or to taste
8 oz mushrooms
Combine lentils, onion, celery, mushrooms, garlic, cumin, and broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender, about 50 minutes.
Stir in couscous, , curry powder, and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste.
This recipe is hella simple. However, the secret to perfect lentils (whether they are in a soup or served plain), is a three step process:
1. Carefully look them through for rocks, dirt clumps, mishapen dark beans, or any other non-tasty items.
2. Rinse your lentils.
3. SOAK SOAK SOAK. For at least 15 minutes, but you can let them sit for hours. My favorite thing to do is look them over, rinse, and let them soak in a bowl full of water for an entire day before cooking. The lentils will absorb lots of water, and they will be super soft and creamy as a result. Trust me, if you want to have perfect lentils, you will not skip this step.
BY THE WAY:
Um, guess what I found at The Dollar Tree?
Yeah, that’s right: frozen berries. They had a variety: strawberries, peaches, blueberries, etc. I got peaches and blueberries. I was really just shocked by the refrigerated and frozen food sections in the DOLLAR STORE, but that’s probably just me and my bourgeois attitude. Apparently this is old news- however, I was still really excited.
Also, how is it that The Dollar Tree has extensive online shopping options, and Michaels Arts and Crafts barely has a store locator? I am just filled with questions today….
Happy Feminist Coming Out Day, Y’all!