"The business of being a human being is infinitely more fraught than I was led to believe. When my son Sam figured out at the age of 7 years old that he and I were not going to die at the exact same moment, he said, ‘If I had known that, I wouldn’t have agreed to be born.’ That says it for me. It’s hard here, and weird. The greatness of love and laughter, the pain of loss, the bearing of one another’s burdens are all mixed up, like the crazy catch-all drawer in the kitchen.”
Yesterday marked a turning point our world with the initial adoption of the global climate deal. It feels good to hear some positive news on the radio after what seems like an abnormally long month of hateful events, yet I've already found myself disparaging the global community for dragging its feet through 20 years of attempted deals, searching for flaws in the new agreement, and catastrophizing about the future. Once again, I've very much missed the point.
This is not to say that the temperature won't continue to climb or that our homes won't be swallowed by the sea or that the land we love won't be scarred by drought and fire. It's not to say that somehow everything will work out in the end, because it really might not. This is just to acknowledge the hope that sparked in Paris on Saturday and celebrate the goodness in our very fraught humanity. Tonight, I'd like to look up at this clear December sky and think about how close the stars are, rather than how far away.
THE SIMPLEST GREEN THAI CURRY
1 cup rice (any kind you prefer)
2 Tbls. olive oil (or coconut oil, if you have it on hand)
1 medium yellow onion, sliced
1 2-inch piece of ginger, peeled and minced
3 cloves garlic, minced
2 carrots, sliced into thin rounds
1 cup baby bella mushrooms, halved and sliced
1 cup green cabbage, sliced
2 Tbls. green curry paste
1 ½ cups kale, removed from the stem and roughly chopped
½ cup vegetable broth
1 can (approx. 15 oz.) coconut milk (full fat)
1 cup sweet peas (frozen is great - we're so far from pea season!)
Salt and pepper, to taste
Hot pepper flakes, to taste
Scallions and roasted salted cashews, for garnish
Cook the rice, according to package instructions. In a large, deep skillet over medium heat sauté the onions, ginger, and garlic in oil until soft and translucent, about 5 minutes. Add the carrots and cook for about 3 minutes. Add the mushrooms and cook for 3 minutes longer. Mix in the cabbage and curry paste and sauté for about two minutes. Add the kale to the skillet and immediately pour on the vegetable broth. Stir well and cook until the kale is wilted and soft, throwing in a few pinches of salt, pepper, and hot peppers while you wait. Stir in the coconut milk, add the peas, and simmer for another 5 minutes, or until the vegetables are cooked through but still hold some texture. Adjust your seasonings and serve over rice, topped with chopped scallions and cashews.
This recipe is adapted from Cookie and Kate.