This week was all about reframing life’s big transitions as we talked with writer Carley Fortune about leaving her steady career in the Canadian media industry to work as a full-time novelist. She told us about the concept of matrescence, something she wrote about in her time with Refinery29 — a challenging experience that many parents undergo but aren't able to name. And we were also treated to a napkin pitch for Every Summer After, her forthcoming novel about the nostalgia of young summer love and the choices that change us forever. Listen to the end where she tells us how she doesn’t do lunches! We considered making that our title. Who out there does do work lunches? Bec wants to know!
Controversial Beet Salad
Ingredients (serving two hungry sisters!):
6 small/medium red or rainbow beets
Salt and pepper
Balsamic vinegar
Olive oil
Red onion, finely diced
Crumbled goat feta
Chopped walnuts
Boil the beets in gently salted water until fork tender. Drain and then let sit in a cool water bath in your sink or big bowl. Peeling the beets after having boiled will make the process way faster and you’ll lose less of the veg in the process. Some of the peel will simply fall off in the cold water.
Chop beets to salad size of your preference, and add to a bowl with red onion.
Swirl a good turn of olive oil and balsamic over the veg and then salt and pepper to taste, keeping in mind you’ll be topping the salad with crumbled feta that is already salty.
Divide into two servings, sprinkle with feta and walnuts (and chopped parsley if you have it! We didn’t 🤷🏼♀️) and enjoy!
Clifford (Nat’s husband) avoided this salad like the plague so it’s definitely a love it or hate it kind of recipe. But kitchen controversies make for great conversations so take a risk and dive into the pink!
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