Today's Document

titsay

❣ Chile in a Photography ❣
Misplaced Lens Cap
Peter Solarz
d e v o n
PUT YOUR BEARD IN MY MOUTH

Origami Around
Lint Roller? I Barely Know Her

shark vs the universe
trying on a metaphor
"I'm Dorothy Gale from Kansas"
Aqua Utopia|海の底で記憶を紡ぐ
Jules of Nature

Kaledo Art

No title available
noise dept.
Sade Olutola
No title available
will byers stan first human second
seen from Bangladesh
seen from Saudi Arabia
seen from Syria
seen from Germany
seen from Syria

seen from Malaysia
seen from United States
seen from United States
seen from United States
seen from United States

seen from United States
seen from United States
seen from United States

seen from United States

seen from United States

seen from United States
seen from United States
seen from Saudi Arabia
seen from Algeria
seen from United States
@bigjjuicee
life choices
bad changes
lost wages
matrix
no way out
Por qué pasa lo qué pasa
Por qué pasa el dolor
Porque pasa lu mas duro
Porque pasa por el amor
Porque se va
Y regresa
Y nunca se puede
– Audrey Hepburn
ALT
A sit in the woods
Don’t sabotage your peace because chaos is familiar
I need to share this. (@st-just : hearty gruel alert!)
Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.
Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.
Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.
Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.
hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1
Numbers (approximate), for 2 people
pot:
200 gr red lentils
7 minutes boiling
salt to taste
skillet:
2 cloves of garlic
1 teaspoon cumin
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]
1 big tomato
salt and pepper to taste
+2 minutes stirring
skillet with the lentils:
~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)
1 teaspoon tumeric
4 tablespoons tahini
1/2 lemon
8 minutes cooking total
per serving:
1 hefty tablespoon yoghurt
1/2 small red onion
olive oil and lemon to taste
Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.
It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".
If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.
cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).
Austin Osman Spare
“Look at yourself as a color. You may not be everybody’s favorite color but believe me, one day you will meet someone who needs you to complete this picture.”
— Unknown
“Love didn’t hurt you. Someone who doesn’t know how to love you hurt you. Don’t confuse the two.”
— Unknown
🥀VUELA MARIPOSA 🎶
“I notice you, I want to say. Even when no one else does, I do. I will.”
— David Levithan, Every Day
Perseid Meteors l Peter Forister l Virginia U.S.
A lil blackbird (acrylic + thickener on canvas)