The Fall

June 14, 2016

 

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“…share the fall…” @Snoqualmie Falls Park 

Remembering the time

when love ruled, in a temple

of obsidian and alabaster.

Bridged by melodies and tempos of the heart,

two merged as a unit, together stronger

together, forever…

Soul mates promised,

a high pedestal  and aspirations…the arrogance of it all.

The Fall….

Plummeting down,

out of love, out of sync.

A unit becomes two,

two become strangers.

One is forgotten.

Remembering what was,

not knowing if a return is possible,

not having the strength to steer the ship

into such treacherous waters.

“you always try so hard not to remember….you always try so hard…”

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Curry Lentils with chopped Spinach and Greek Yogurt

Hello and we are back. After a much needed sabbatical from all things domestic and somewhat stifling, we have returned to keep this little train going. As the seasons begin to change here in the lovely Pacific Northwest, there becomes a need for comfort food. I’d even go further to say, it’s just not a need but a requirement. The leaves begin to change their color, the wind becomes a bit more brisk and the sun begins to take its leave much earlier in the day. Tis the season for “crockery” and man-oh-man is this a nice recipe to break in the ole slow cooker. Enjoy!

Ingredients

2 1/2 cups of lentils, washed and drained
2 carrots sliced about 1/2 inch (bite size)
2 celery stalks sliced about 1/2 inch (bite size)
8 cups of salt-free vegetable stock
3 crushed cardamom pods
4 tsps of curry powder
1 tsp of sea salt
3 cloves of garlic, minced
3 bay leaves
1 can of diced tomatoes (14.5 oz)
2 cups of chopped spinach
1/2 cup plain Greek yogurt

Preparation

Place all ingredients in your crockpot except for tomatoes, spinach and yogurt. These items will be added close to the end of the cooking time and final serving presentation, but we’ll get to that later. Set crockpot to low and let slow cook for 7-8 hours. Make sure to stir all ingredients well in pot to allow for even distribution of natural flavors, herbs and spices. About 10-20 minutes before your dish is complete, stir in diced tomatoes and let slow cook for another 10 minutes, making sure, once again, to stir all ingredients together to marry the flavors. Once done, distribute in bowls (don’t forget to remove any left over bay leaves or cardamom pods) and garnish with a dollop of Greek yogurt and a garnish of chopped spinach. This dish will warm and tantalize your taste buds and may have you going back for seconds! Fall is upon us…go forth with your crockpot!

Autumn or Fall is here and I couldn’t be happier.  It’s a time of re-evaluating, letting bygones be bygones and layers.  Yes, I get to wear layers, hats, and kick-ass grandpa coats.  So in the spirit, I’ve compiled some songs that would go with the flow of Autumn—temperate beats, cool, crisp slow rhythms whilst a nice walk amongst leaves of yellow, orange, and brown hues!  Enjoy.

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Tracklist:

Martina Topley Bird – Poison (Van She Mix)
Kid Sister – Pro Nails (Rusko Remix)
Lifesavas – Fa’ Show
Shuggie Otis – Strawberry Letter 23
Roisin Murphy – Leaving The City
Prefuse 73 – Now You’re Leaving (feat. Camu Tao)
Janet Jackson – Got Till It’s Gone (feat. Joni Mitchell & Q-Tip)
Jay-Z – What More Can I Say
The Go! Team – Ladyflash
Blue Six – All I Need
Zoot Woman – It’s Automatic
Keane – Untitled I
Brand New Heavies – Sometimes (feat. Q-Tip)
Gary Jules – Mad World