Last Words

In May of 1998, I met a guy who for some inexplicable reason was interested in being more than friends with me, so we were more than friends. He will always occupy a special place in my memory because he was the very first man that gave me the gift of intimacy more than once. I was 32.

We were quite poorly suited, but I was oblivious to that. Someone had been cast in the role of Boyfriend and that was a huge check mark on my list.

Time, however, had no issue with showing both of us the flaws in our current situation and I was then back into my Mum's orbit for council. The following is the last thing Catherine Bolan ever wrote to me. I keep it folded up in a heart-shaped box with a heart-shaped stone on top.

There is nothing for you to be afraid of. You have achieved such a lot through work and perseverance, that it is impossible to conceive that you should be afraid of failure of any kind. This situation you are in is not the beginning or the end of anything. Don't take things at face value. There's very little in life that is as it appears. Q & A; that's what you need and you need it now, for your own peace of mind. Do not put it off.

Still working on the complete fulfillment of this advice, Mum, and I will never give up. You are still my shining star, and by the way, I did actually find the One True Love of my Life. You would have loved him.

Saag Paneer: An Instant Pot Story

After more failed attempts than I care to admit, I just managed to hit on the spice formulation I like for a saag dish. There are so many different saag recipes out there with wildly different proportions that I just had to keep experimenting. You, however, don't have to:

Saag Paneer

1/4 pound fresh paneer

1 medium onion diced

2-3 tablespoons ghee

1 1/2 tablespoons chopped garlic

1 teaspoon ginger

1/2 cup chicken stock

2 bunches fresh spinach

2 bunches mustard greens

1/2 teaspoon toasted cumin seeds

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon ground cardamom

2 teaspoons chile powder (less if you don't like spicy food)

1 teaspoon salt

1/4 cup unsalted butter
2 teaspoons garam masala

Preparations

• Wash the spinach and mustard greens thoroughly. No, like really thoroughly. Now spin them dry.
• Cube the paneer and sauté it in ghee until it turns golden brown
• Toast the cumin seeds in a non-stick pan until they darken
• Measure your garam masala into a bowl to add at the end
• Measure your remaining dry spices into a bowl
• Measure your garlic and ginger into a bowl
• Dice your onion

Cooking

• Turn your Instant Pot onto the sauté setting and add the remaining ghee and onions.
• Sauté until the onions are beginning to turn brown.
• Add the garlic and ginger and continue to sauté.
• Add the remaining dry spices and stir until well combined.
• Add the chicken stock and deglaze the bottom of the pot.
• Add all the greens and squash them down so they fit.
• Cook on high pressure for 8 minutes.
• Use an immersion blender to puree the greens.
• Add the paneer, garam masala, and unsalted butter
• Simmer for ten minutes or so.

Serve with rice or naan.