…And I think you can guess why I hate it.
I’m listening to Cello Suites by Bach and crying. I was quite ok since yesterday, but somehow the deep sound of cello made me cry again. The last couple of weeks have been full of ups and downs and we don’t know when our lives will “normalise” again. And I don’t know how many ups and how many downs I can take.
These days I’m spending most of my time at my 31 cm2 apartment alone. I only go out to buy food from the market or to have a little walk in the park, keeping a big distance from everyone else. I’m worried about all my family and loved ones. I’m worried about myself. So some days, I just want to stay in bed, hidden from the world, hidden even from my apartment. How are you coping?
I’ve been silent here during these few weeks of ups and downs, because I tried to adjust to the current situation in the world. I lost all my income overnight on March 12th when the events started to cancel and offices closed. Among all the uncertainties regarding health, life and death, I also found myself in a suddenly desperate economic situation (though, I knew that this would affect me). I still supported all this sudden “stop” to normal lives though, even though I didn’t know what to do financially, because people’s lives are more important than money.
After the initial shock, I started to think of new ideas to have some kind of income during this time. And right now these projects are coming to life. Some include online projects, and I will write about them here in a separate blog post – whenever I can launch them, as I am mostly too depressed to do anything.
I had prepared this recipe 3 weeks ago but before I could write a blog post about it, all these things happened, the world turned upside down and I couldn’t come back to my blog.So here I am, finally writing this post tonight. How are you coping with all this, wherever you are?
1 can black beans (400 gr. can), drained and a few tbsp of it put aside to use as topping
2 spring onions
2 red chilies
juice of 2 limes (or 1 small lemon, if you like)
1 dl (or 1/3 cup + 4 tsp) coconut cream
1 tsp brown sugar
salt and pepper to taste
2 tbsp dairy-free yogurt (I used Oatly’s Turkish yogurt)
10 cherry tomatoes (I used 2 colours), cut in 2
breadcrumbs to thicken the spread if it is too watery when you are done
1. In a food processor, put the first 6 ingredients on the list and process to a paste as smooth as possible.
2. Add salt, pepper and dairy-free yogurt and continue to process to a smooth paste. If the final mixture is too watery, add a little breadcrumbs to thicken it up.
3. Transfer the paste to a serving bowl. Put about 6-7 cherry tomato pieces aside and mix the remaining with the paste.
4. Top the paste with black beans and cherry tomato pieces you put aside. Enjoy with chips (corn is the best) or fresh, crusty bread.