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Where are you going. You cannot leave with so many pieces of me still inside you. How will I ever put myself back together again.
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“To all the little girls out there,
we will set fire to this world
that steals your childhoods
and stops you from being
everything you want to be,
and build you a better one from the ashes,
the kind of world that treasures you
for all your powerful capabilities.”
– Nikita Gill, Women’s March 2018
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This definition of her: to go from her father to her husband, to be pretty, docile – a man made tragedy. Her soul was made of larger, more powerful things, things that create or desecrate armies and galaxies. This is why when she loves she changes kingdoms, and when she hates she destroys legacies. Nikita Gill, Jasmine, A Princess That Belonged To Herself First
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Fill your life with women that empower you, that help you believe in your magic and aid them to believe in their own exceptional power and their incredible magic too. Women that believe in each other can survive anything. Women who believe in each other create armies that will win kingdoms and wars. Nikita Gill
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There’s a crescendo of voices saying, ‘If you don’t do X or Y, you’re doing it wrong,’” Monk says. The result is “a kind of over-preciousness about motherhood. It’s obsessive, and it’s amplified by the Internet and social media.”
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Tagged Chicken, cooking, Indian cuisine, kitchen, Miche, Michelin, Pasta, pasta recipe, poached eggs, recipes, Sunday Reads, sweet potato
I love to cook, however,I find that there are certain things that I just never cook or make from scratch. Or if I do, then I just never stray past the initial recipe.
So what are some things that I would love to cook that I don’t currently?
Are there things in the kitchen that you often shy away from attempting?
While I was on the plant based diet, I totally could not justify eating pasta so this week I have such a craving for pasta and want to cook some later in the week.
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- 1 tablespoon butter (or vegan butter or more olive oil)
- 1 small shallot, sliced
- ¼ cup chopped sage leaves
- ¼ cup chopped walnuts
- ½ cup cooked chickpeas
- 1-2 cloves of garlic, finely chopped
- big squeeze of lemon
- splash of balsamic vinegar
- 4-6 oz. spaghetti or linguine (& save some pasta water)
- a few handfuls of chopped spinach (or kale or chard)
- ½ cup chopped parsley
- grated pecorino cheese, optional, to taste
- salt & pepper
- Preheat oven to 350 degrees. Roast butternut squash cubes with a little olive oil, salt and pepper for about 20 minutes or until they’re soft and mostly cooked through. Remove from the oven and set aside.
- Cook pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.
- Meanwhile, heat a medium skillet over medium heat. Add the olive oil and butter, then add the shallot and cook until translucent. Add the chopped sage and cook for another 30 seconds, then add the walnuts, chickpeas, butternut squash cubes, garlic, salt and pepper. Cook until the chickpeas and squash brown a bit (but before the garlic burns).
- Add a big squeeze of lemon and a good splash of balsamic and stir.
- Add the cooked pasta and spinach. Use tongs to gently toss the pasta with everything in the pan allowing the greens to wilt. Add pasta water to help loosen it (I used about ¼ cup).
- Add some grated pecorino at this step if you wish.
- Remove from heat, then stir in the chopped parsley.
- Taste and adjust seasonings and serve with extra grated cheese.
Make this vegan by skipping the butter (or use vegan butter) and omit cheese. Make this gluten free by using gluten free pasta.
“Silence is often a woman-flavoured thing. It is guilty of holding countless women’s names and voices hostage inside of its spine and its ribcage.” Nikita Gill
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The state of ignorance towards popular internet memes; the description of a person who does not recognise 90% of internet jokes. origins: internet + naive
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