I begin making dinner around 5:30.
That's usually when all the Little Nies finish up homework (except my
8th grader Claire, who does homework practically ALL DAY).
Usually we eat around 6:15, then we clean up and spend the rest of the evening
playing in the living room, or (I) finish up last minute chores.
This particular night however we ate at the usual time but lingered at
the table over a huge pot of curry for hours.
Outside the snow barreled down and the pink sky out our windows lit up
every room in the house. It was cozy and beautiful.
I pulled out my computer and we watched home videos post 2008.
What a wonderful memory this night will always be for me;
my children close, eating good food, and remembering wonderful past times.
With each video, my children all commented on how I have changed.
It's true, I have. Some of the videos I totally shuttered looking at myself.
I look like I am in pain, I look worn out, I look sick, and to be
honest, I look a little frightening.
But as the years go on, my body transformed into a very happy looking
woman and mama.
I see light shine out my eyes, my countenance is calm and peaceful,
I see health, contentment and perseverance.
(Not to mention the amazing handiwork of some very skilled drs.)
As much as I sometimes hate looking at myself years ago
(especially in interviews with famous people!),
I am so thankful my children and I can witness this transformation.
We can see God's hand and His miracle in restoring me and my life,
and it's kind of cool.
* * * * * *
One-Pot Curried Cauliflower Rice:
- 4 teaspoons vegetable oil
- 1 large head cauliflower, cored and cut into 1 1/2-inch pieces
- Coarse salt and ground pepper
- 1 medium yellow onion, diced small
- 2 cups basmati or other long-grain white rice
- 4 teaspoons curry powder
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 2 3/4 cups vegetable broth
- 1/2 cup heavy cream
Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium-high. Add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate and season with salt and pepper. Add 2 teaspoons oil and onion to pot; cook, stirring occasionally, until onion is translucent, 5 minutes. Add rice, curry powder, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over top (do not stir to combine). Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool 10 minutes before serving.
(recipe: Martha Stewart)