This being human is a guest house. Every morning a new arrival. A joy, a depression, a meanness, some momentary awareness comes as an unexpected visitor. … Welcome and entertain all! Even if they’re a crowd of sorrows, who violently sweep your house empty of its furniture, still, treat each guest honorably. He may be clearing you out for some new delight. The dark thought, the shame, the malice, meet them at the door laughing, and invite them in. Be grateful for whomever comes, because each has been sent as a guide from beyond. “Rumi”
Some days are just like that, all you want to do is curl under the blanket and cry, then I suggest you do just that. I have a firm belief that we are allowed to indulge in exactly what it is we are feeling. Feelings and emotions are always true because they are purely subjective and often have nothing to do with real life (and what is real anyway?!). You can try doing your best reality testing technique, but it will just be futile as feelings are not facts, there is no 2 x 2 table on how it is you’re supposed to feel in particular situations. Therefore, if somebody says “you can’t possibly feel this way”, laugh in their faces, because surely you can!
I sometimes have days/periods when I allow myself to feel completely broken and unraveled, but I always have an agreement (with myself) that after 3-4-10 (insert your time frame here) days you will also start getting yourself out of the hole. I think this allows to feel that you’re not a superhero who can always hold it together, acknowledging and respecting your vulnerability is the biggest strength because it allows you to stay true to yourself.
What’s Cooking This Week
Ragu and Veggie Pasta
On a day when you feel cranky, you need something quick yet satisfying. Ragu pasta is my comfort food and a menu staple that I make at least 2-3 times a month. You can cook a big batch of ragu sauce and freeze in small containers for future quick meals, you can then add whatever veggies you have in the fridge, this is what I made today.
1 15 oz can or container of tomatoes ( I like Pomi or Pastene)
8 oz of gluten free or regular wheat pasta ( I used De Boles rice, quinoa and amaranth spaghetti)
1/2 lbs of ground dark meat turkey ( or any other ground meat)
1 medium onion, thinly sliced
15 mini bell peppers, thinly sliced
1/2 lbs frozen or fresh peas
fresh herbs ( I used curly parceley)
dried herbs and spices ( I used lemon/pepper blend, salt, black pepper, oregano, basil and celery seeds)
In a large frying pan heat up a tsp of olive oil and add ground turkey, as the meat cooks, constantly break up and stir all the little lumps ( you can also use potato masher). When turkey almost done, add tomatos, stir it all together, cover and lower the heat. Let it simmer for at least 10 min, then add half the dried herbs and spices you were going to use. If the sauce is a bit tarte, add a tsp of raw or brown sugar, let it simmer for another min. This is your base that you can now use or freeze for future meals.
Boil GF or regular pasta according to directions (remember that GF pasta always needs to be rinsed), drain and set aside.
In another frying pen, heat up 1-2 tsps of olive oil and add onions, let it cook until golden brown, then add sliced peppers and cook half way through, add peas and the rest of the herbs and spices, stir fry until all is done.
Combine pasta, veggies and ragu sauce in a large pan and heat it all up stirring frequently. Garnish with fresh herbs. Enjoy!