Scars,Forgiveness and Sweet and sour pork
I want to talk a little bit about healing on this blog. Everyone gets hurt. Everyone has pain, some more or worst than others. I was listening to Ashanti’s new album and I love it. This one song in general had me all ears. The name of the song is called scars. What she had to say was exactly how I was feeling. I started thinking about some of life’s pains. Whether it’s family or relationship pain, we all have them. When we get cut we bleed. And when we have deep wounds healing takes more time. Once you get the bleeding stopped you place a bandage over it and wait for healing. When the healing process starts a scab starts to form. Hence the saying “Time heals all wounds” When I was a child I would pick at my scabs because they itched really bad. Not knowing that the scab was helping me heal, my skin was returning to normal. When the healing was done and the scab came off on its own I was always left with a scar. I learned to appreciate the scar. It was always a reminder to be careful and to NOT be hurt that same way again. Some scars took longer to heal depending on how deep the wound was. In life the same works for your heart.
Pain can tend to make you feel like your heart has been ripped out of your chest. Now you’re left with a broken heart and a chest that was ripped open. If you don’t attend to the open chest you will be prone to an infection, which adds more time in your healing process. The key to a speedy recovery is to forgive those that hurt you and to forgive yourself. Forgiveness is the perfect “antibiotic”. No it doesn’t taste good and at times extremely hard to swallow. It might even have side effects. But its good for you! No one wants to hurt and bleed forever.
I have a situation that 21 years later still bleeds out from time to time. It’s not because I’m picking at the scab. Its because others can sense the healing and they come and rip the scab off. I honestly cannot wait to start healing again. Yea 21 years is a very long time to hurt. Today I had an epiphany. I’ve been praying for this pain to go away and heal. The healing starts with me. There is a saying that “hurt people hurt people”. I didn’t realize that these people were hurt and didn’t know how to deal with it so they came after me. As a child I spoke as a child and acted as a child- picked off my own scabs. As an adult I have to authority to say NO. I will not allow myself to be hurt this way any more.
If we guard our hearts and minds it doesn’t give people the opportunity to hurt you how they may have before.Even though I have many scars, scars symbolize healing. So no more hurting (bleeding). So I’m saying all of this to say embrace the scars and learn from them. It means your healing. Each scar tells a story. Thus making you stronger. Pray,Forgive,Grow,Love and remain strong.
From my stove to your belly, let Kandii Komfort you…
What your beautiful self will need:
1 lb pork shoulder or pork butt without the bone
1/4 cup frozen apple juice concentrate, thawed
1 tsb grated fresh ginger or ginger paste
1 1/2 tbsp toasted split almonds
1 1/2 tsb minced garlic
1 yellow onion chopped
1 medium red pepper,diced
1 medium green bell pepper,diced
1 yellow bell pepper,diced
1 tbsp cornstarch
2 tbsp reduced -sodium soy sauce
1 tbsp apple cider vinegar
1 small 8 ounce can un-sweetened pineapple chunks *with the juice*
1 tbsp packed brown sugar salt and pepper to taste
red pepper flakes to taste. *optional*
Pam cooking spray
scallions for garnish
Clean and trim the fat from your pork, place your pork in a bowl season with salt and pepper, add your apple juice and minced garlic to the bowl. Cover and place in the fridge for 30 mins to an hour, spray your pan with Pam olive oil non-stick spray, add all your peppers and onions, sauté until softened remove from the pan.
Now add your pork and the juice from the bowl, cook on medium heat until done (160 degrees). While that is cooking, mix your brown sugar, pineapples with the juice, apple cider vinegar and cornstarch.
Now add your cooked peppers, onions, and brown sugar mix to the pork and peppers, add ginger and mix well. Turn the heat down to a simmer. By this time your sauce should be thickening up. In a small pot roast your almonds until golden brown, constantly stir these as they can burn fast. Add to the pork and add your red pepper flakes. If you want less heat add less pepper flakes. If your sauce is still a little runny add a little more cornstarch. If it’s to thick add a little bit of water and adjust accordingly. *remember less is more.*
Garnish with chopped scallions. Enjoy!
* white rice goes well with this*