"Everyone needs a place. It shouldn’t be inside of someone else." -Richard Siken
The greatest thing that I have learned in these months here in Seattle is how to take care of myself. I have always been good about what I considered the basic things, like feeding myself, making sure I got enough fruits and vegetables, and dressing appropriately for the weather, but I often assumed that happiness and mental health were things that just happened. That I should just let the cards fall where they may. But in the past year, with all the tremendous changes that have happened, I have come to realize how simple and important it is to create joy, to foster a sense of peace and gratitude inside my own heart.
I left a very different life on the East coast and I followed a job. I moved to Seattle chasing an idea, a hope that this place that I fell in love with years ago at twenty-one might become home, that it might give me something that I hadn't found anywhere else. In settling down here, I discovered the beauty of gratitude. I feel lucky to have been fortunate enough to find work among people that I respect and trust, to make friends that care about me and support me, to fall in love again with someone who prioritizes our partnership like it is his second nature. My gratitude fuels my joy in the simple things. Being so content enables me to give love wholeheartedly, to my patients, to my friends, to my family, to my partner.
Food is love - I say it now like I've said it so many times before - and as I feed my body, so too have I learned to feed my soul and to care for my heart. On days when I am stressed or down, I do something about it. I call the people I love; I drive to the ocean; I build a fire and lie down in front of its glow and read; I drink tea in bed and listen to music.
There's something to be said about the appeal of a hot drink on grey day, whether that grey is coming from the weather or a state of mind. For those times, I love masala chai. When I was growing up, my mom used to buy "Chai Tea" bags which she steeped in the microwave and then served to us with vanilla ice cream. It was one of my favorite treats. In college, one of my good friends was Indian, and I went home with her one weekend. Her mother made tea for us on the stove, with real spices. I loved how the smell of it permeated the house, and the cups, made with generous amounts of honey and milk, were a delicious breakfast treat.
I learned then that "chai" is actually just a word for tea, so "chai tea" is fairly redundant. Most of the time, what Westerners are referring to is masala chai. It's easy to make, and I adore having a big pot on the stove and letting the smell of the warm spices fill my apartment. Though recipes vary, this is one that I love for its spice and heat.
Masala Chai
5 cups water
2-3" fresh ginger
3 inches of cinnamon bark, broken
1/2 teaspoon peppercorns (I generally use black, but I've read that white may be better)
3 star anise, broken
15 cloves (about 1 teaspoon)
1/2 teaspoon ground cardamom
5 black tea bags (or 5 teaspoons loose black tea)
1/3 cup raw sugar or honey
1 cup milk (I've used skim and 1%, but it's your choice)
optional: additional milk for serving
In a medium pot, bring the water, ginger, cinnamon, peppercorns, star anise, cloves, and cardamom to a boil.
Once boiling, add the tea bags and steep for 10 minutes.
Remove the tea bags.
Bring the mixture to a boil again. Once boiling, lower the heat. Add the sugar or honey and 1 cup milk and simmer on low heat for 25-30 minutes.
Strain out the spices.
Serve with more milk if desired.
You can store your chai tea in the fridge for several weeks. It reheats well.
