Happy Birthday, Emily Dickinson, born 10 December 1830, died 15 May 1886
- We meet no Stranger, but Ourself
- To live is so startling it leaves little time for anything else.
- Hope is the thing with feathers - That perches in the soul.
- If I read a book and it makes my whole body so cold no fire can ever warm me, I know that is poetry.
- Forever is composed of nows.
- I know nothing in the world that has as much power as a word. Sometimes I write one, and I look at it, until it begins to shine.
- I don’t profess to be profound; but I do lay claim to common sense.
- Behaviour is what a man does, not what he thinks, feels, or believes.
- A word is dead when it is said, some say. I say it just begins to live that day.
- That it will never come again is what makes life so sweet.
Dickinson was an American poet who is acknowledged as one of the most original and influential poets of the 19th Century.
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Omoyoruba on Instagram - stunning and alllllll that hair!
Jesus Christ. I hope these are legit because some of these are raising FABULOUS questions.
you know, my mom told me that when i was little i used to tell her recurring tidbits of a linear series of events from “when i was older”
she mentioned me pointing an old man and getting really excited and saying “hey that man was my student when i used to teach piano!” in a situation, or saying “you know i like you more than my other mom, she was so mean” and my personal favourite is the one where i said “i used to have a gilrfriend once, you know, we were on my motorcyle and i lost control and fell off a cliff on the roadside, i really hope she’s okay”
Wasn’t there a post going around about how maybe the ‘Light at the end of the Tunnel’ that people go to when they die is the opening of the womb when we’re born? And we gradually forget our previous lives as we grow older? Because that post combined with this post scares the living crap outta me.
Actually read a post not too long ago about memories being passed down genetically. Maybe they were remembering their ancestors memories and acting weird because of it.
Tonight’s dinner was a hit and a miss. #TheBoy wasn’t particularly fond of the crunch of the almonds but loved the flavor of the shrimp. He also wasn’t a big fan of the portion of couscous and on that one I’d have to agree. The recipe posted below is as is, but I’d caution actually using a bit less (up to 1/4 cup less) couscous in the final dish. Happy dining!
10-12 ounces peeled, deveined shrimp
4 cloves garlic
3 ounces baby spinach
1 small, thin carrot
1 small bunch fresh parsley
1 lemon cut into quarters
4-5 pitted dates
3-4 prunes (yes, prunes)
1 small red onion (small, small, small)
1/4 cup whole almonds (you’ll chop these later)
1 cup couscous (you may reduce this to accommodate portion control)
8 oz can tomato sauce
*Ras el hanout or Rass el hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer.
I found it easier to preseason the shrimp while I prepped everything else. After washing the shrimp I dribbled a small amount of olive oil then tossed it in the ras el hanout, salt and pepper. I squeezed one quarter of the lemon on the shrimp and put that aside in a bowl and prepped the remaining items.
Peel and mince the garlic, and rough chop the spinach, dates, prunes and almonds. Peel and chop the onion and carrot as well. Pick the parsley leaves off the stems. After I prepped each item I put them in a bowl to make it easier to manage.
Make the couscous and set that aside while you heat the almonds in a clean frying pan. Once the almonds start to smell fragrant (about 1-2 minutes) then they can be removed for later (Set this pan aside, you’ll use it later for the shrimp).
Cook the onion, carrot and garlic until the onions start to show clear, season this blend with salt and pepper. Add the roughly chopped spinach and cook until spinach wilts, season again (I used just pepper). Add tomato sauce, cooked couscous, dates, prunes, almonds, HALF the parsley, and 1/4 cup of water. As you are cooking and mixing drizzle a small amount (1tb max) of olive oil to the mixture. Continue cooking and season to taste. Remove from heat and add the juice of 2 lemon wedges.
In the almond pan cook the shrimp about 2-3 minutes per side stirring occasionally.
To plate - serve couscous mixture with shrimp on top, drizzle lemon from the last two wedges (one per plate) and garnish with remaining parsley.
Serves 2 and I have no clue what the calorie count is, but I LOVED this dish and I’ll definitely be making it again. Sans nuts and shrimp tails for the boy.