May. 27th, 2015

akienm: (Default)
Probably one of the most important lessons I have learned is that my best relationships are the ones where I allow the other person to simply be who they are… And I choose how close I can comfortably be to that. How close I can comfortably be is a moment to moment thing.

I've been in relationships where I wanted the other person to be different than who they were being. Like agreeing to an open relationship, then getting jealous, and trying to make agreements to limit their behavior in some way. Or remaining in a relationship where I felt judged by the other person, and trying to find some magical tool that could make it all better.

When I do that, I'm saying "I love you! But if you'd just be somebody other than who you are, I'd love you!" Doesn't make a whole lot of sense.

This doesn't mean my partners and I don't challenge one another to be better. Leah's been exercising a lot and I do strive to keep up. But that's my choice, not a requirement of hers.

I am grateful for this learning.
akienm: (Default)
1 lb lean ground meat of your choice
3 cups bell peppers, chopped (I used a combination of red, yellow & green)
1 large onion, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons fresh gingerroot, minced
2 tablespoons dried parsley
1⁄4 teaspoon crushed red pepper flakes
1⁄2 teaspoon salt
1 cup animal (bef/chicken/lamb/etc) stock
3 tablespoons gluten-free soy sauce
1 teaspoon chili paste
1⁄4 cup water

In a large skillet, over over medium heat, cook and stir the ground meat until evenly browned. Drain and set aside.

Add the peppers, onion, garlic and ginger.

Season with parsley, red pepper, and salt.

Cook and stir until tender.

Return the meat to the skillet.

In a small bowl, mix together the stock, soy sauce, and chile paste.

Cook until heated through and sauce comes to a boil.

Cook down by half, stirring constantly until sauce is thickened.



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Akien MacIain

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