I’ve been thinking.
This Universe…it’s real. It’s uncompromising in its momentum. Time passes, things change (often suddenly) and perspective is thrust upon you. Clarity comes, and things that once seemed important are not… things that were perhaps less important are now all that matters. Clarity. So you stop, wait, regroup and then go on as normal. But you’re not normal, at least not in the way you were before…before things changed. You have a new normal now. It feels uncomfortable, ill-fitting and foreign. You might long for what was, what could have been, what should have been, but it’s wasted energy because this universe…it just does it’s thing. It keeps on changing and you keep on changing. And even if this change is painful it can be beautiful. Your heart becomes a richer shade of red.
The new normal will feel ok and right, it will, after time. And while you wait, adjusting to this new normal and settling into the fact that, somehow, you’re not in control of all the events in the universe, be sure to do the following things. It will help.
Live in colour
Don’t think so much
and sore. Or, at least, seesaw.
Feelings. I have them. Thanks for letting me share in a sleep deprived, cryptic way. I feel I should assure you that there is nothing to worry about. After re-reading this post (which I wrote last Thursday and has been sitting in my drafts, waiting for a non-sleep-deprived Heidi to glance over), I see that it might come across as though something drastic has happened. But it hasn’t. It almost did, but it hasn’t. So, feelings. I have them.
Here, let’s eat.
This stirfry is not related to this post in any way other than when you’re eating it, you feel as though you’re living in colour. It is very loosely adapted from The Kitchn’s Tofu and Chickpea Stirfry. I felt it was time I shared the recipe.
1 can Chickpeas
1 small brown Onion, finely chopped
A dash of Shaoxing wine
1 heads Bok Choy, washed and individual stalks removed
1 small Red Capsicum, sliced into long strips
1 large clove Garlic, finely sliced
2 pinches of fresh Ginger, cut into very thin matchsticks
Cooked white or wild rice, for serving
1/4 cup hulled Tahini
1 teaspoon Miso Paste (optional)
1-2 teaspoons Tamari or Soy Sauce (note: if you don’t use miso, use more tamari or soy sauce)
1 tablespoon Mirin
2 teaspoons Honey
1 heaping teaspoon minced fresh Ginger
1/4 cup Water (depending on how liquid your tahini is you might use more. Mine is very runny so I need less water)
1. Make your sauce my combining all ingredients in a bowl (with half the water) and whisk to combine. At this point the mixture should be starting to thicken. Add the remaining water and more if the sauce is too thick (you want it quite runny). Taste and adjust as desired. Every time I make this sauce I change something based on my mood. Also, be sure to start cooking your rice before you work the wok.
2. Drain and rinse the chickpeas, then dry as well as you can in a tea towel.
3. Prepare your vegetables and place into individual bowls.
4. Heat some peanut oil (a few teaspoons worth) in a wok over high heat. Add the chickpeas and fry, stirring constantly, until they begin to brown (a couple of minutes). Add one pinch of the ginger matchsticks and stirfry for a final minute, before removing everything in the wok into a bowl.
5. Now to cook your veg! Heat some more oil over high heat and add the onion. Stirfry for a minute before adding the capsicum and cooking for another minute before adding the shaoxing wine and letting it steam for a minute. Add the bok choy and stirfry everything together for a final minute or so, until almost cooked. Add the garlic and ginger and stirfry until fragrant. Add the chickpeas and heat through. At this point you can: a) add the sauce and heat it through with the stirfry goods. or b) simply pour the sauce on top of everything after serving, as I did on the day I photographed the dish. Serve atop cooked rice.