Happy new year, everyone! Hoping that 2019 has gotten off to a gentle start for you all.
As the Eve approached–right after sharing这些想法威廉app关于弹性 - 我发现自己感觉有点嫩。在一年中，没有对NYE炒作的抵抗力阻碍了我对友谊的感觉。我开始想知道我的浮力言语是否是一个伸展。
Then I woke up yesterday, on an unusually warm and winter morning in NYC. I felt keenly aware of how lucky I was to be in the city, facing a new day and even a whole new year. I watched the sunrise–it looked like someone had painted a watercolor outside my window–and took time to reflect on all of the good stuff: family, friendship, connection, words, food. I thought back to some wise words that a close friend had offered me about patience the night before, and to a particularly sweet text exchange I’d had withAshley。Everything seemed different than it had the night before, which isn’t to say that both set of feelings weren’t equally OK, or equally true. It felt like resilience in action.
今天早上，我对我上周末阅读帖子的热闹评论来自一位朋友和读者，他提到了“玉米面包技术困难”的“迷你崩溃”。我笑得很努力地吐出咖啡，在烹饪毛刺送我恐慌模式时思考回到多次。这是一个如此良好的提醒，恢复力和灵活性是我们许多人必须练习的东西 - 我们都在一起。
Anyway, moving to the topic of food, this is a recipe that I made over the weekend, so that I’d have it for Jan 1 and beyond (since collards and black-eyed peas are traditional good luck food for a new year, at least in the American South). I wanted to treat the ingredients a little differently this year, so I settled on the idea of a curry. It’s a Caribbean inspired curry, which I made with Jamaican curry powder (any curry powder you have is just fine), coconut milk, coriander, and a touch of cinnamon and allspice.
The dish is perfect served over rice, which is how I’ve been eating it, but like most stew-like food, you could scoop it over any favorite grain, or even serve it over a baked potato (or sweet potato) or with some sort of flatbread. It’s flavorful, easy to make more or less hot depending on the type of peppers you used (I used jalapeno) and whether you’d like to add a pinch of cayenne. And it’s a one pot dish that freezes well, which, when I recently did an IG poll to see what type of recipe people wanted more of in the new year, was the clear winner. That’s good news for me, as it’s the type of meal I need most when the DI hours are in full swing!
Here it is.
It’s been so nice to start 2019 with this flavorful meal (a few servings of which are already in the freezer, where they’ll keep for up to six weeks). I haven’t been putting much pressure on myself to cook since my hospital rotation wrapped up, but–maybe unsurprisingly–I’ve been aching to be in the kitchen, especially since I have more time and more space in which to dream up recipe ideas. Hoping I’ll be able to revisit some favorites fromPower Plates在接下来的几周内，以及其他新的饭菜。
Wishing you a wonderful first week of the year, friends. Till Sunday.
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