It’s been my intention since we posted to catalogue all those recipes, giving each of you who contributed due credit (first names only if you prefer), and posting it to a stand-alone page in our side-bar. It could live there for any of us who might find ourselves suddenly on the “giving” end of life. If you posted a recipe but have any objection to being included by name, please let me know at radeckirites(at)gmail(dot)com (no worries!). In the meantime, please link here if you want to read the original article.
I also want to take this chance to give a shout-out to all of you who “never know what to say” in bad times and yet still venture a kind and loving word or two. I want to assure you that to a person in crisis every kind word is so very valued, appreciated, and needed. They may never be able to acknowledge it, they may not remember to, they may not have the words yet themselves, but in our experience (and, sadly, we’ve had a lot), literally every word of support and compassion makes its way into our hearts and helps with the heeling. This is definitely a “just do it” moment.
Here’s another fast and easy recipe I love. This soup is delicious and comforting, freezes well, and is super-easy to make. You can easily double or triple it.
Yummy lentil soup
4 cups chicken (or veggie) stock
2 cups coconut milk
1 tablespoon green or red curry paste
1 tbsp peanut oil (or any oil)
1 cup cooked green lentils (ie, canned)
6 lime leaves (found in Asian food stores), chopped thinly if fresh (you can freeze the extra leaves after), or whole if dried (then just pluck them out like bay leaves when done cooking)
Heat the oil, then add and heat the curry. Add stock, coconut milk, lentils and lime leaves. Gently heat until it comes to a light boil—10-30 minutes.
The lime leaves give a really lovely lemony flavour, but if you can’t find them, it’s fine without. You can also add fresh peas or snow peas or baby corn. Mmmm.