Don’t forget to say, “Yes!”
The invitation
In a world of boundary building, and saying, no, last week I said, “Yes” and I am glad I did.
In the middle of the day I received a text message letting me and other friends from my book club know about the John Singer Sargent exhibit at the Museum of Fine Arts in Boston. The date was for the following Wednesday. Was I in or out? They were going. I love it, no quibbling over a date, only would I like to come, Y or N?
Here is my three second thought process. I had no appointments scheduled for that day. My blog is posted on Tuesdays and on Wednesdays I do not write or make content, I only cook for enjoyment on that day. My daughter was flying in two days before, she never asks me to stick around if I have fun plans and my son is still finishing up his projects and exams so the choice was mine to make. Oh, yes, I am in.
Background
I was four weeks into a watercolor class at our local art museum. This was my first art class outside of having to take a class in high school. In four short weeks my creativity spark had ignited; additionally, the week prior, for homework we looked up Sargent watercolors for class. I knew based upon my search for the assignment that I would be interested in this exhibit on fashion and portraits.
I used to be able to count on my professional mind taking the lead. Working on the strategic plan, or the upcoming deadline for the next grant. I wouldn’t dream of taking a day off in the middle of the week. Now that I am no longer in that position my mind takes the road less traveled. I get to breathe and think…oh this would be lovely to be with the girls, going on a cultural event. It's a yes to my core. I know how fortunate I am to have a flexible schedule.
As I am writing, the sun is rising, and the way its landing in my room underscores and places a spotlight on how important it is to make space for exploration. There is always room for friends, curiosity, learning, good food, laughter catching up, and checking in. It all helps to give us the fuel so when we are in our daily lives doing the routine things that we do, we are smiling, present and content because we know we say, “yes” to things at times, letting the rest fall away.
The little engine that could(n’t)
Side note: On the Wednesday we planned to take Amtrak up to Boston and this would allow all of us to enjoy the day and no one would have to drive into the city. We met at our local Amtrak station but it was not to be, as the train was over an hour delayed and our ticket entry to the exhibit was timed. As we processed the news of the delay and rejoiced that the five of us would fit into one car we noticed a woman who was also waiting for the train but she would continue to Logan International to catch a flight. Unlike us, she was dropped off and did not have a car or know what her next move was. There was a bit of back and forth and within a moment two of the ladies in our party were swooping her up, her bags, and giving her a chance to make the commuter rail two towns over. It was right out of a suspense novel. They weren’t sure they would make it but in the best way possible they screeched in on two wheels, the train was there, the engineer calling her forth and they ran up the landing, she jumped on the train, they threw her bags in and away the train went. It felt great! We met our friends at the commuter rail, they relayed the story I just told you and we all jumped into the car we were taking and away we went on with our terrific day.
Trust your intuition
There you have it. If you have the slightest inkling an invitation could be fun, that is your intuition telling you, go for it, say yes! It could be your girlfriends or the couple with whom you’ve been meaning to make dinner plans or your coworker. How does it feel in your body when you hear the invitation or read the text message?
Presence is the present
It's funny, as I write this I realized we didn’t take a picture of us enjoying our outing, not outside of MFA on the steps, nor cheering our friend who could not be with us at lunch, or shopping in the delicious Italian food court. It would have been great to get one. I guess what is even better, we were present, we did not think of a camera or picture or where we could use it.
The only pictures I took were of the paintings to help me “see” things that I am learning in my painting class. Isn’t that what it is all about? Saying yes when you want to and being present with those around you. Enjoy the season being present and start with beans.
Recommended Recipe
Lentil soup with cumin, garlic, lemon and sunflower seeds.
This cozy bowl of love comes from one of my favs, Abra Berens. She explains in her book, Grist, that it is an amalgamation of many recipes. The main ingredient, brown lentils, cook up nice and soft. The taste of this soup with the cumin seeds, which you must allow to bloom before adding the lentils and the slurry on top takes it to the next level. Trust me if you think you have had great lentil soups before this one will be with your top choices of past yummy lentils. And if you read this blog weekly I pivoted from red to brown lentils. I cannot move past lentils and this recipe until you have it in your hands. You will be happy that I did.
Ingredients
I doubled the recipe except for salt and stock. See notes.
1-2 Tbsp olive oil or avocado oil
2 Tbsp cumin seeds
1 large onion, diced
1 Tbsp salt (I did not double this as do not use a lot of salt)
2 cups of white wine
16 oz brown lentils
10 cups of stock or water—the original calls for 8 cups. If I doubled I should use 16 cups. Because my soup was done just under 30 minutes instead of 40 I did not add as much liquid. 10 additional minutes would have more liquid evaporate. I also did not blend and like my soup a bit thinker when I do not blend. I did add another cup of water the next day when I reheated.
4 garlic cloves
1 bunch of parsley, roughly chopped (I chopped sage leaves instead)
1-2 lemons juice and their zest
1 cup of olive oil
In a large stock pot or dutch oven add the tablespoon or two of olive oil over medium heat. I added two tablespoons of oil and let that heat up for a minute. Add the cumin seeds and allow it to bloom for a minute, stirring. Add the onion and 1 Tbsp salt and stir to coat. Lower the heat and continue stirring every now and then letting them sweat for 7 minutes.
Add the wine and let that cook until it reduces by about a half. Add the lentils and stir and let them cook for 3 minutes. Add the 8 cups of stock or water and bring to a boil.
I did not have stock so I used water and added a couple of celery stalks and an additional quarter of an onion which I removed after cooking. It gave the water some depth as it cooked.
As the soup is cooking chop up the garlic and add that and salt to a wooden bowl or use a mortar and pestle to make a paste and transfer to a bowl. Add the parsley, olive oil, the lemon zest and the juice of the lemons and whisk. I did not have parsley so I used sage. Last time I did have parsley and I prefer the parsley. Although, had I fried the sage and added it maybe it would be another story.
The soup will be finished within 40 minutes of simmering. Mine was finished at the 30 minute mark so be sure to start checking it by then. Abra suggests using an immersion blender to make the soup a loosely chunky, slightly thickened soup. If you do not have one you can mash with the back of a wooden spoon to thicken up the soup or leave it. The taste takes center stage loosely chunky or not.
Serve the lentils in a bowl with a healthy spoonful or two of the lemony, garlic, oil slurry on top. I have eaten it over rice, with crusty sourdough and a green salad. It is delicious moments after it is finished.
Contact
If you have any questions on listening to your intuition, saying yes, integrating beans consistently for gut health now and into the near future, please email me at Denisemancieri1@gmail.com. Feel free to comment below if there are topics you would like to see.
Please share this newsletter with others if you find it may assist them in adding beans to their diet. Or click the heart, below left, so I know you were here. Thank you!
Note: I am not a doctor. I am a teacher and an educator with an earned doctorate in educational leadership. I enjoy research and I can distill large amounts of information into easily understood and digestible pieces allowing people to understand what is happening to their body and possible steps to reverse it with food as medicine. I have healed my own GI issues through choices with food. I followed Karen Hurd’s bean protocol diet, I meditated and still do and I healed. I feel compelled to be in service and educate others as the more people eating beans, alongside a healthy diet and sharing their stories the more people will live a healthier existence. Joy, peace and freedom abound. Please see your doctor and discuss nutritional options before you change any course of action with your health.