Maybe you have to know the darkness before you can appreciate the light.
I LOVE that this is NOT women dressed as batman characters, but rather, it is batman characters reimagined as women.
Be with someone who you don’t have to hide from, in any way. Whether it’s your morning face before you’ve put your make up on, an embarrassing story to tell about something that happened on your way home, or an ambition you’ve had since you were six… make sure you end up with someone who knows all of it and still loves you. A person you can tell your whole life to is a person worth spending a life with.
And if you can’t tell them those things, let go and try someone else. Life is too short to be miserable!
We need the courage to learn from our past and not live in it.
When you begin to see that your enemy is suffering, that is the beginning of insight.
1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
Man, this was freaking DELICIOUS!!
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