“What are you doing here?” He asked.
“I was waiting for you,” she replied.
He noticed that despite the passing years the woman looked the same; the veil hiding her hair had not faded with time.
She handed him a blue notebook full of blank pages.
“Write: A Warrior of the Light values a child’s eyes because they are able to look at the world without bitterness. When he wants to find out if the person beside him is worthy of his trust, he tries to see him as a child would.”
“What is a Warrior of the Light?”
“You already know that,” she replied with a smile. “He is someone capable of understanding the miracle of life, of fighting to the last for something he believes in – and of hearing the bells that the waves set ringing on the seabed.”
He had never thought of himself as a Warrior of the Light.
The woman seemed to read his thoughts. “Everyone is capable of these things. And, though no one thinks himself as a Warrior of the Light, we all are.”
He looked at the blank pages in the notebook. The woman smiled again.
“Write about the Warrior,” she said.
Paulo Coelho Warrior of the Light, A Manual
Shaved Brussels Sprouts, Lentils, Bacon, and Pear Salad
Inspired by the Brussels Sprouts Chapter in Nigel Slater’s Tender
- 2 lbs. brussels sprouts
- 2 Comice Pears
- 1/2 cup hazelnuts
- 1/2 cup cooked bacon
- 1 cup De Puy Lentils
- 1/2 cup olive oil
- 2 heaping tbsp dijon mustard
- 1 tbsp honey
- 2 tbsp of red wine vinegar
- salt/pepper to taste
Bring two pots of water to a boil. One for the lentils, one for blanching the brussel sprouts. Cook lentils for 20-30 minutes or until tender. Meanwhile, shred brussel sprouts by hand or in a food processer. Set aside. Cook bacon to a crisp and lay to rest on a paper towel until cooled. Chop and set aside.
Roughly chop hazelnuts and toast in a dry pan for 5 minutes until browned but not burned. Set aside. In a small bowl, combine olive oil, dijon, honey, red wine vinegar, and salt/pepper. Set aside. When all accessory ingredients have been prepped, toss shaved brussels sprouts into the boiling water and blanch for no more than 1 minute. Pour into a colander and rinse with cold water immediately. Dry with a salad spinner-dude or with towels. In a large bowl combine sprouts, cooked lentils, chopped bacon, and toasted hazelnuts. Cut in the slightest slivers of pear over the salad. Toss lightly with your hands before mixing in the dressing. Taste test for extra salt or dijon.
Hey, did you notice we got a facelift!? Thanks to the wonderful Megan Gilger and Aaron Wade for their savvy, kindness, and patience. Pardon the dust as I tidy up new bits and pieces of the site. Happy Thanksgiving to you and yours.