“Time is nature’s way of keeping everything from happening at once.”
Sometimes it moves so slowly, and you’re all, “when the fucking fuck is the next season of Mad Men coming out?” or “how many days til I can walk outside without a jacket and not curse everyone and everything known to man?” Minutes feel like hours and don’t even get me started about sitting in class on Fridays. Either you’re waiting for the next great far-off something to happen, or you feel lost in the day in and day out of your world, orbiting around in the minutia that is Tivo’ed television shows and reddit threads. As ma boy Tennessee one said, “time is the longest distance between two points.”
Other times you can’t believe how fast it is all whizzing by. Am I the only one who can’t believe it’s November? That is a rhetorical question, of course, because nobody believes it’s November. Thanksgiving is in a week and half which means I have a week and a half to do all of the things I said I would do before Thanksgiving: figure out what a cover letter is, do my laundry, learn how to two-step, apply for jobs, write a cover letter, make my bed. It’s really just too much. Is there ever a point when time feels like it’s moving the right pace? Can someone teach me how to find it?
- 2.5 cups flour
- 1 Tablespoon apple cider vinegar
- 1 cup soy milk
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1” chunk of ginger, chopped or grated
- 3 Tablespoons olive or vegetable oil
- 1 cup peas, fresh or frozen
- 1 tomato, diced
- juice of 1 lemon [optional]
- 2-3 medium potatoes, chopped
- 2 teaspoons curry powder
- 1.5 teaspoons cumin
- salt to taste
Preheat oven to 425º
1. To make dough: in a large mixing bowl, combine flour and salt. In a small bowl make “buttermilk” by combining soy milk and apple cider vinegar- stir and set aside 3-5 minutes, until it thickens. Add the soy milk mixture to the flour and stir to combine. Once a dough forms, use your hands to knead the dough for a few minutes, then form a ball, cover in plastic wrap and refrigerate for 1 hour.
2. For the filling: pour sliced potatoes a medium pot and fill with enough water to cover. Place on medium heat and bring to a boil. Cook 5-10 minutes, until soft. Drain.
3. Heat a skillet over medium heat-add oil, garlic, ginger, and spices. Once sizzling, add the peas, tomato, lemon, and cooked potatoes. Cook 10-12 minutes, until a thick mixture forms. Remove from heat and set to cool.
4. Remove the dough from the fridge and roll the ball into 15-16 small, 1” balls. Roll each ball out with a rolling pin until you have flat roughly 4” circles. Fill each round in the center with a Tablespoon of filling. Brush edges lightly with water, fold over and seal, pressing lightly with a fork. Generously grease a cookie tray and lightly brush the tops of the samosas with oil then pop in the oven for 15 minutes at 425º or until golden on top. Enjoy!