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Ramblings…

dot to dot

Chewing,
sticky rice with other stuff in it, all clumped together.

Earlier this morning she left new shoes in a charity bag,
they will be worn by a woman with light silvery hair.

On a plate are pieces of carrots soaked in soya sauce,
the carrots remember seeing daffodils blowing in the wind.

An empty chair in the London restaurant,
calls the tired woman many places away – she is paused in someones war.

A plastic folk on a table near by,
lies across an empty plate wondering,
‘is this it’?

Standing outside, his mouth dry, he remembers a long time ago –
when he bought bottled water, from the comfort of having loose change.

A Newspaper lying in the trash, contemplates the words on page 7, somewhere bullets sparkle in the sky,
and a thousand miles from this place –
a 7 year old boy holds his ears to the sound of fireworks.

‘Draw the circle bigger’ says the army sergeant sat in the corner,
‘Yes’ replies the lady in prayer, kneeled in the same space many years later.

Falling his eyes cast the sky,
his thoughts,
‘had I been a cloud I would have travelled far.’

just walking,

‘What is the plan here?’
‘Pick up leaves and keep walking.’
Messy grass loves feet.


milk sevviya

Recipe for milk sevviya

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Instructions for Milk Sevviya

1- Add butter to a hot pan and the black seeds from the lechi.
2- Crush the bunch of sevviya with your hands lightly so they break apart.
3- Add the sevviya and brown.
4- Add the milk and simmer for about 45 minutes – adding a tava (hot plate) underneath the pan helps the milk not sticking to the pan.
5- Add the sugar and cook for about 15 mins.
6- The milk will thicken as it cools.

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big shoes..

Make extraordinary and bold efforts on the Path,
but remember who the Doer is.
~Abul Hasan Kharaqani

April Theme

emergence…

“For the one who remains conscious of God;
He always prepares a way of emergence
And provides for her in ways she could never imagine.
And if anyone puts her trust in God, sufficient is God for her.
For God will surely accomplish Her purpose:
Truly, for all things has God appointed an appropriate measure…
And for everyone who is conscious of God,
He makes it easy to obey His commandments:
all this is God’s commandment,
which He has bestowed upon you from on high.
and to everyone who is conscious of God,
will He pardon her bad deeds,
And will grant her a vast reward.”
[Surah at-Talaq 65: 2-3, 4-5]

scream

I said,
I have a problem,
I have lived a life and realised
the stranger in the room is me…

You said – ‘yes, keep going’.

There is a screaming voice inside.
This scream won’t make a sound, I said.

‘That’s a problem’, You said,
‘screams should always make a sound’.

You paused to watch a butterfly float by
and said –
‘A tight space beckons,
not an inch to spare,
air thinned to a crisp note,
movement restricted to a light hum.
Then’.

I walked to the edge,
the edge of something-
I stretched out my arms.

My chest wide open and fragile.

My right palm facing upwards,
my left palm facing down,
and whirled.

 

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leaning,

…wildly knocking on an open door,
crazy colours, glittering halos,
sea’s roaring, smashing with the wind…

in the disagreement of You
pillars leaning in history,

it’s there, a pull deep in despair….

love

The angry wolf
Sits outside my house
Difficult to ignore
Easy to feed
Hard to love

Yum Bhindi…

RECIPE for Bhindi ( Lady Fingers)

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ingrediants

INSTRUCTION for Bhindi
1- Chop bhindi removing top parts, and into small pieces.
2- Chop and slice onions.
3- Fry Bhindi in small amount of oil for a few minutes, slightly brown bhindi, this removes slimy texture. Take out and put aside.
4- In same oil add the onions (approx. 3 onions, same proportion of bhindi) and brown – when slightly brown add 2 spoons of yogurt optional, then fry until yogurt melts away. Take onions out and leave aside to drain with fried bhindi.
5-Take 1 onion and brown in same oil – this onion will be base of masala/sauce.
6-Crush the garlic, ginger and chilli, add to the browned onion. Also add the tin tomatoes (or fresh tomatoes) and all the spices. Stir, add 1/2 a glass of water, put pan onto a low heat and let it cook with lid on – approx 5 mins.
7-Once water has completely evaporated – add the bhindi and other onions and cook for a further 15 minutes, under low heat with lid on.

Best enjoyed with fresh chapati’s!

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