Autumn musings~ with a touch of fall craving
"A leaf, a breeze, a drop of rain,
a snowflake in its fall
each touch, each smell, each vision
and the purpose of them all.
[...]
So much I learned in Paradise;
So much I learned on Earth;
but somehow strange, and strange to say,
in Hell, I learned their worth.
Yet even in that dimension,
where nought there is to see
is but an essence
A lesson, so to be."
- The Love of Hell
Dick Richardson
It's easy to claim to have no regrets. It's easy to be charmed by all those adages and quotes flying around Tumblr and Reddit and whatnot. All those sayings going "Don't regret, live goes on.." "May the bridges you burn light your way...".
I'm sorry, I'm not bitter. A bit sad, perhaps. But not that bad, bitter kind of sad. The kind of sad that's a tad hopeful. The kind of sadness that just kind of needs time. But time's quite the teaser. I don't really feel that I'm untangling the mess of my thoughts day by day. I feel like the knots just get smaller. Tighter. Enough to hide behind those seemingly perfect, straight threads of my now prudent, experienced, scarred footsteps.
Here's my second year back in rez. It feels different this year. I'm not as nostalgic, as comfort-sick as I was last year. Actually, I guess I'm quite enjoying the silence and the peaceful loneliness. It's not a loneliness that's as grasping and intoxicating as it used to be.
On another yummy note, it's sweet potatoes season :)! The Farmers' Market got wooden carts full of plump, bright orange good carbs this month, so I took advantage of them.
Thai Loaded Sweet Potatoes (adapted from.... erk, I forgot my source. Kindly tell me if ever you fall on it!
2 large sweet potatoes
vegetable oil
1/2 red pepper, diced (if you have one, I didn't use any in this batch)
1 serrano pepper, ribs and seeds removed, minced (I used 3 small red thai peppers and minced it)
about 1 1/2 tsp minced ginger
2 cloves garlic, minced
2 tsp Thai red curry paste
Light coconut milk (about 1/4 to 1/3 cup)
Juice and zest of an orange
3 scallions, chopped
Cilantro, chopped (to your taste)
1/2 cup canned peas
Instructions
Preheat oven to 400-425 F.
Prick potatoes with a fork and bake until easily pierced with a knife, 55-70 minutes. Remove potatoes and preheat oven to broil.
..
While potatoes are cooking, heat oil in a skillet.
Add red pepper if you're using one, the thai chili peppers, ginger, and garlic and cook on medium-low heat until peppers are softened. I use just enough oil to coat everything. Remove from heat and set aside.
..
When the potatoes are cool enough to handle, slice in half lengthwise.
Use a spoon to remove the inner flesh into a large bowl, leaving about just a bit around the skin to hold it together.
Place the hollowed skins on a baking sheet and set aside.
..
Add curry paste, coconut milk, and orange zest to the potato filling. Mash to blend until smooth. Add in the orange juice gradually until you like the texture it gives. Stir in pepper mixture, scallions, cilantro and peas.
..
Scoop the filling back into the shells. Broil until browned on top, and little crunchy parts appear about 5-10 minutes. Seeerve
About the Author
0 comments