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.
