Curried Yellow Split Pea Soup and A Diagnosis

Pathology from my dad’s brain tumor came back. As I suspected, my dad has the worst kind of brain cancer you can get. Stage 4 Glioblastoma.

Is this a death sentence? Well, kind of. Its a VERY fast growing tumor. Sure, the surgeon seemed to have removed all visible tumors, but they grow so fast; who knows where we will be in a few months.

There is no cure. But some treatments can prolong life a little bit (I’m thinking at best a year). The plan is radiation, chemo, and this new clinical trial vaccine. If anyone out there knows of some other breakthrough, let me know.

I suppose this is better than having a parent die suddenly. I guess at least I know the hell I’ll endure.

Right now, I want to make my dad as happy as possible. I put on a strong face for him. I encourage him and try to stay positive when I’m in his presence. But I go home, hug my stuffed animal to the point its inner fluff starts coming out, and cry my eyes out.

If you’re wondering about the future of “Eden’s Eats”, I will for sure still post. I will not lose my snark (at least I hope not). It may not be puppies and rainbows but is life ever? If there is anything my dad would want me to do its continue the blog. He knows it meant a lot to me and he was so happy when I made it to the foodbuzz blogger festival. Plus, I can go back and read all the posts I’ve written about my dad and this experience and this truly will make him live forever.

Anyhow, I just wanted to tell you all what these next few months might look like. Do my a favor and please live EVERY moment as if you were told your life may be cut short. Hug those you love, don’t take anything for granted, and remember, food is so good so don’t waste your time dieting.

I’ve been feeling awful that I haven’t posted a recipe lately, so here a bowl of comfort:

• 2 tablespoons butter/olive oil/coconut butter
• 1 tablespoon chopped garlic
• 1 small/medium chopped onion
• 1 lb yellow split peas, rinsed
• 5 cups vegetable or chicken broth
• 1-2 tablespoons curry powder (I used 2 tbsp but you can use just 1 tbsp)
• dash of cinnamon
• 1/2 tsp cumin
• 1/2 tbs powdered or freshly grated ginger
• dash of nutmeg
• 1/2 tbs Kosher salt

Directions:

Place the butter/oil in a large saucepan over medium high heat. When the butter starts to melt, add the onions until they “sweat” and then add the garlic. Stir frequently until the garlic starts to brown slightly.

Add the split peas and all the spices to the pan and stir well with the garlic (and onions). Add the vegetable broth and bring it to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and no longer hold their shape, about 45-60 minutes (or even longer). Tastes real nice with a dollop of greek yogurt. Make double the batch and freeze it! It freezes beautifully.