Hello friends! It has been a frigid and overwhelming month (I seriously don’t know how we’re supposed to process current events while at the same time surviving -20ºF wind chill, I just want to hide out under my blankets until things improve), but by the time this post goes live, I’ll actually be visiting the west coast for the first time! Garun has to travel for his work, and I’m happy to tag along and hug some redwood trees—I think it will be a soul-nourishing experience, and y’all can expect updates when I return. Until then, it’s time for your moon-thly goodies…
What I’m reading
In need of some literary escapism? My recent #spellbooksaturday highlighted the fabulous Water Moon by Samantha Sotto Yambao, and I’ve also recently enjoyed…
“White Feminist Whining and Masturbating: On Fennell’s ‘Wuthering Heights'” by Samantha Y. Shao
I’m not really a fan of Emerald Fennell’s work, and Shao brilliantly encapsulates why: “As the audience, we deserve more. As humans, we deserve art that teaches us to see differently, not louder versions of what we already feel. …Where the audience is implicated, not flattered.”
“we are living through the patriarchy’s last tantrum” by Liz Plank
“What’s being exposed now isn’t your naïveté, but the extent to which the system relied on decent people projecting their own limits onto men who did not share them.”
What I’m watching
On a recent -15ºF day when we were unable to do much else, Garun and I binge watched all of Pluribus, and it did not disappoint!
For movie reviews, check out Hedge Witch on Letterboxd! Visit…
What I’m listening to
I know that I’ve shared multiple episodes of Shrink Chicks in my moon-thlies, but what can I say? I will never stop evangelizing about how therapy saved my life, and this recent episode discussing “functional freeze” really struck a chord for me.
What I’m doing
I recently had a rough mental health day— one of those days where my PTSD just got the better of me and I was beyond “functional freeze,” I was a mess. It took so much effort to overcome my conditioning to say I was fine, to be honest about my needs, and you know what? The results were magic. My husband was lovely and supportive, my friends totally had my back, and after the panic of being vulnerable, I felt greater connection to all with whom I had shared. The whole experience reminded me of the importance of asking for help when we need it, calling to mind an old tarot ally…
Tarot for Mindfulness and the Ten of Wands: An Ally When It’s Too Much for One
As part of my tarot practice I enjoy a 13-card spread…
What I’m eating: Pan-Seared Scallops with Bacon Over Braised Swiss Chard
One of the ways in which I am striving to take better care of myself is through supporting my gut biome (that gut/brain connection is for real!), and so Garun and I regularly cook from the Cooking Whole30 cookbook— not to achieve some sort of patriarchy-approved “beach bod,” but because I’ve found that I really appreciate how I feel after (no IBS! less anxiety!). We modified their recipe slightly and have made it twice in the past month, it’s so easy and enjoyable.
Main Ingredients:
- 12 oz Swiss chard
- 8 oz sea scallops (fresh, or frozen and thawed)
- 1 tbsp flour (they called for almond, I used all-purpose)
- 1 tsp Cajun seasoning
- Pinch of salt
- 2 slices bacon, chopped
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 3 tbsp water or chicken broth (Garun makes really yummy chicken stock, but I also use “Better than Bullion” in a pinch)
- 1 tbsp balsamic vinegar
Instructions:
- Prepare the chard: Cut stems and center ribs from the Swiss chard, discard any tough base parts, slice stems into ~1-inch pieces, and tear leaves into bite-sized pieces. Set aside.
- Season the scallops: Rinse scallops and pat dry. In a bowl, mix flour, Cajun seasoning, and salt. Toss scallops in the mixture to coat; set aside.
- Cook the bacon and scallops: In a large skillet over medium heat, cook the chopped bacon until just brown and crispy (about 5 minutes). Transfer bacon to a plate, reserving drippings. Add scallops to the hot drippings and cook over medium-high heat, turning once, until golden and opaque (about 6 minutes). Remove scallops. (Note: Scallops cook fast — avoid overcooking to keep them tender.)
- Braised Swiss chard: Heat olive oil in the same skillet over medium heat. Add chard stems stir for 2 minutes. Add chard leaves, minced garlic, and broth; cover, and cook until stems are tender and leaves wilt (about 2 minutes). Add balsamic vinegar and toss.
- Combine and heat through: Return scallops and bacon to the skillet; cook briefly until everything is heated through. Serve immediately.
