Our family & friends are coming to terms with the magnitude of the loss of the second beautiful baby of immediate family members in just 10 months.
There aren't words that can adequately describe the shock, the grief, the sadness, the sense of unfairness, the cruelness of it all.
There are many many people who are waking with heavy hearts and will continue to wake feeling this heaviness for quite some time.
It will take time to feel the fog lift.
What has been apparent surrounding this is that we are surrounded by love. Both within our two families and by the hundreds of friends who have offered hugs in silence as we shared tears- because there are no words.
We don't always need words.
One of my lovely friends who has constantly been sending me little messages of love throughout this awful time from across the other side of the world nailed it when she said... "All that is expected of anyone is their presence and their support. I really don't think that is too much to ask. No one is expected to be able to make it better but everyone wishes that they could."
I cried & cried at this message- at the clarity of it.
Showing love is what we need.
The presence of love.
Despite the heaviness I feel and the massive sadness that fills my soul at how this could possibly be happening ....a little part of my soul allows room for hope.
The love that surrounds us all is this hope that keeps me going.
Don't be afraid to show it.
Love doesn't always need words.
GOURMET GIRLFRIEND'S SAAG PANEER:
I have been comforting myself by lots of cooking....and the other night I had a hankering for a curry fiesta to warm my heart.
Saag Paneer (Indian cheese in spinach) is my absolute fave curry and I was keen to make the Paneer which I hadn't done for some time- it is relatively easy and I love the magical process of watching milk turn into cheese right before my eyes.
You just need a little time (& LOTS of milk) before you cook to allow the cheese to drain so allow a few hours before you cook to do this step.
WHAT YOU WILL NEED:
- 1 1/2 litres milk
- juice of a lemon (about 2 tablespoons)
- 2 packets frozen spinach
- 1 onion
- 3 cloves garlic
- 1 inch piece of ginger
- 1 tblspoon coriander seeds
- 1 tblspoon cumin seeds
- 1 whole dried chilli
- 2 teaspoons fenugreek seeds.
- 2 tablespoons ghee (or a mix of butter & oil will do)
To make the Paneer (1 1/2 litres of milk makes about 200g Paneer) :
Place milk in a pan and bring to boil. Immediately reduce heat & add lemon juice.
Stir as the curds separate from the whey.
Strain through muslin cloth and place a weight on it.
Leave for an hour or so and cut into cubes.
It should be like firm feta cheese in appearance.
To make curry sauce:
In a pan dry roast the spices till fragrant. Allow to cool & grind. (you can use pre-ground spices but roasting will give a more complex flavour- you won't be sorry at making the extra effort!)
In a non stick pan add Ghee and saute chopped Paneer cheese till lightly brown and remove (it is not necessary to brown the paneer but I prefer the appearance and flavour).
In same pan add finely chopped onion, garlic & ginger. Cook on a low heat till caramelised.
Add spice mix and stir through well. Savour the perfume!
Add the spinach and cook through- add a little water if it is too thick.
I blitz the spinach mix as I love a creamy sauce- but this is entirely up to you.
Add the paneer about ten minutes before serving to warm through and allow the flavour to infuse.
Serve with Basmati rice & my lovely Indian potato curry for a vego feast!
I have been loving this track......