‘Be open to the most present possibility’ Ilene Friedman
This is a quote from one of my friends who I meditate with in the mornings over zoom. We were discussing a different quote, when she explained her version of being present, was ‘to be open to the most present possibilities’ instead of making multiple assumptions about what was going to happen next, and then inevitably steering the next moment that way.
As someone who has discovered anxiety over the last few years, this certainly hit home. Making assumptions about future moments that have not and potentially will not happen, causes the creation of my own suffering. Bringing myself back to the present moment and its ‘infinite’ possibilities is a technique that has helped to combat anxiety and lets me lean into life’s events.
When my friend noted this, it also struck me in that moment as the explanation for why those with very little seem so much happier than those who have abundance. I observed this so acutely as I worked in a community orphanage in Africa in 2008. We would go from residence to residence (mostly houses made of clay, straw and tin) to check on the community. They were joyful and grateful for the visit and the day. With death and illness surrounding them, all they had was ‘the present possibility’ and that made them grateful for everything. Living moment to moment makes you grateful that you are drawing breath, that the sun is shining, that your child or the child you are caring for (most of the parents has passed) is gurgling happily on the floor.
The recipe…
My cousin Sabrina sent me this recipe, as she knows I love to play around with different versions of my grandma’s food. It makes a lovely centrepiece appetizer for Christmas and with it some cultural sentimentality.
I adapted the recipe from @whenmeateatsveg to reflect my grandma’s samosa filling.
Ingredients
- 2 puffy pastry sheets (defrosted)
- 2 medium russet potatoes, cut into small cubes (5*5cm)
- 150g frozen peas
- 1 onion
- 1 tsp. lemon juice
- 2 tbsp. Coconut oil
- 1 tsp. salt
- ½ tsp. turmeric
- ½ tsp. cumin
- ½ tsp. coriander
- ½ tsp. chili powder (optional)
Method
- Preheat the oven to 350F
- Add the oil to a deep pan, sauté the onions with a little salt till they start to soften and turn transparent, add the potatoes and peas and continue to sauté, stirring often. Add the lemon juice and cover. Continue cooking, stirring every so often to make sure the mixture isn’t sticking, if it is, add a few drops of water.
- You want this mixture to cook down, so that the end mixture is soft and reduced in size a little. Once cooked, pour into a bowl and allow to cool.
- Line a large baking tray with parchment paper
- Roll out the puff pastry. Add the filling on top, to around 1 inch from the edge
- Add the second puff pastry on top, pressing down gently. Slightly pinch the edges so the filling doesn’t fall out.
- Cut out your Christmas tree and make horizontal cuts along the edges. Carefully twist each branch.
- Make some stars or decorations for tree with the excess and some samosa hand pies
- Brush with plant-based milk to help with browning
- Place in the oven for 20-30 minutes, until cooked through and golden brown
