This post is also available in: עברית (Hebrew)
I’m standing in line in my local staples store, half yawning half listening to a conversation happening between the salesperson and an older woman standing next to me. She tells him she used to be a kindergarten teacher in the past and he tells her that a kindergarten teacher always stays a kindergarten teacher at heart, so she answers back: and you? Aren’t you merely kids that changed their shoes size? I couldn’t stop myself from smiling, and what she said stayed in my mind much longer. It feels like a perfect definition of me sometimes.
If I think of the graph representing how sure I am of myself and my decisions, it varies in an interesting way over the years: when I was a little child, I learned a lot from my surroundings and didn’t understand much so wasn’t so certain my decisions are good, when I was a teenager obviously I was sure I know everything better than anyone, then in my 20s I was sure of my choices but small doubts started showing up from time to time, and now, in my 30s, it feels like I just feel less sure of my choices.
Now being a parent, I would expect that with the experience and the years i’d feel more relaxed, but actually I don’t: when the girls were babies I was pretty sure what and how to handle everything, but as they grow up, the number of dilemmas and situations I am not sure how to handle just keeps going up.
So yeah, sometimes I do feel like a little girl that changed her shoes size, and mine are a big size (tall and that..), which doesn’t necessarily help with the self confidence BTW, so when we walk into a room full of people and she’s holding tight to my pants a bit shy, all I want to do is hold her pants, but I put on a big smile, breath deeply, and try to look like I’m having fun, for her..
This salad, makes the kid in me say: “kale? seriously?!” and then the big sized shoes person in my tells her that kale is really healthy and tasty actually, and that if you match it with this gravy it is so good.
The Dishometer Rating:
- 2 cups cooked chickpeas
- half an onion
- ¼ cup olives, seeds removed
- 5 big kale leaves with their stems
- 3 table spoons olive oil (and if you have another tea spoon of sesame oil for the onions it makes it so much better)
- ½ tea spoon turmeric
- ½ tea spoon masala spice mix (optional)
- ¼ cup cashews
- ½ cup water
- 2 table spoons of fresh lemon juice
- salt
- Dice the onion and cook it in a large skillet over medium heat with one table spoon of olive oil until it turns golden. Add the cooked chickpeas and the seasoning and keep cooking for 2-3 more minutes, while stirring from time to time.
- Remove the kale leaves from their stems (we'll need the leaves only), cut them coarsely, place in a salad bowl, and use the other 2 table spoons of olive oil and some salt to massage the leaves for a couple of minutes (this should take their mild bitterness away, plus it turns them greener).
- Make the gravy: soak the cashews in water for a few hours or in hot water for a few minutes (or not at all if you own a high speed blender), drain, and place in a blender along with ¼ to ½ a cup water, 2 table spoons lemon juice and ½ a tea spoon salt (start with a bit of water, then add more gradually as needed until you reach the right texture, yogurt like texture).
- Mix all salad ingredients, pour the gravy on top, and serve.
P.S.
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Moran