First blog post

I struggle with this blog thing.

I have 50 pages that have been erased. 

 I’m not sure which language to write in, because even for the word language I had to look up the correct spelling.

As you can tell by now, I chose English.

My heart is divided to so many pieces, not broken. It’s more like many hearts.

Sometimes it hurts, the division. Especially when I need to make a decision, and almost on every aspect in life I find myself having to decide. Which way, or which culture I lean towards. Not life or death decisions but the kind that seek to keep all my hearts that came to the meeting happy.

Every heart of mine is full of colors, stories, laughter and tears, precious tears.

To my Israeli friends, most of you know English.

To my non Israeli friends, most of you know English and don’t know Hebrew.

I am one Israeli who really loves salat.

And one place that decisions feel almost effortless is my kitchen.

First recipe for my first post:

Soup with asparagus 

Ingredients

• 4 Tbsp grapeseed oil
• 1 medium onion, chopped in small cubes
• 3 garlic cloves, sliced
• 5 medium shiitake mushrooms, sliced
• 3 celery stalks, sliced
• 1 medium parsnip, sliced
• 1 small white potato, cut in quarters
• 2 lbs asparagus , sliced.
• 1 can coconut milk
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• vegetable broth (enough to cover the veggies in the pot, about 8 cups)
• black pepper
• salt

Preparation

• In a large pot, on medium, heat the oil and sauté the onion for 2 minutes.
• add the cumin and coriander seeds.
• add the garlic and mushrooms and sauté for 2 more minutes and then the rest of the vegetables (celery, parsnip, potato and asparagus )
• stir well so the veggies will be coated with oil.
• add the can of coconut milk and the vegetable broth to cover the veggies and cook for 30 minutes.
• let the soup chill for 20 minutes and blend to a creamy texture.
• add salt and pepper to taste .
• serve with sesame oil or squeezed lime; red chili sauce is always good.
• enjoy!