Prepping the Masala |
We spent the day inside Thriving with friends, grinding and making spicy Masala. Our friends Nick, Jordan, Caitlin and Don came over for an afternoon of Indian cooking. We had a delicious time together. We made Lamb with Peas, Saffron Rice with Carrots, Tossed Salad, Raw Beet Salad and fresh Chapati's.
It was a day of laughter and remembering tales from the past. There is great power in breaking bread with friends. I don't think it happens as often as it should. Everyday is sacred, and on this day, we were aware of the energy and love that was going into the preparation of our meal. I was truly grateful for the precious bonus day! The intense aroma of the roasting spice took over the house. There really isn't anything like it. Hopefully you'll be able to come to the studio one day and explore the primal awakening that happens when you grind spice.
Spicy Masala |
On a funny note - Brian had a little moment this past week. He was up at Tully School subbing. When he came home he asked me about the soup he had taken for lunch. I asked, "What soup are you talking about? We didn't have any left over soup!" Then he takes me to the fridge and shows me the container of "soup".
He had warmed up about half of my Turmeric pickle. You have to understand, this is a very powerful intense condiment. You just use a small spoonful. I said, "Oh my God Brian - You ate 6 months worth of Turmeric. Your inside are going to be glowing a beautiful golden color." "Well" he says, "I did think it was a little strange and heavy." We both laughed so hard tears were in our eyes. Hopefully Brian will double check with me before he packs left-overs for his lunch. I still giggle when I think about it. (Beautiful golden Turmeric spiced and packed in Olive oil. Hmmm - that would make a heavy soup!!)
Jordan, Nick, Caitlin, Don & Naomi |
Spicy Garam Masala
1 Tab. sesame seeds
1 Tab. Coriander seeds
1 Tab. Cumin seeds
1 tea Cardamom seeds
1/2 tea whole cloves
1/2 tea grated nutmeg
4 dried bay leaves
2 tea. cinnamon
3-5 dried cayenne chillies
1/2 tea ground mace
Heat skillet over medium-high heat. (We use a cast-iron skillet) Roast each spice separately for 1-2 min. Spice should darken, pot and the aroma will awaken. Place in a surabachi and grind until you achieve the consistency that you want. (I like a soft fine powder) Store in an airtight jar - it will last for about 1 month. **If you're in a hurry you can put it in a spice grinder and give it a whirl!
News Flash!! We have a new addition to our Polarity Community!
Congrats Catherine & Kurt on the addition to your family!!
Happy Birthday Brianna Rose!
Blessings to all!
Spicy Masala kisses!
Namaste`
Naomi
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