It was one of those days when everything felt like chaos. You know the kind — the laundry isn’t done, your phone won’t stop buzzing, and you’re pretty sure there’s a science experiment growing in the back of your fridge. I wanted something comforting but not the kind that puts you in a food coma. Enter this Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant, a dish that’s fiery, hearty, and soul-soothing without requiring a culinary degree. You start with roasted eggplant that practically melts in your mouth and pair it with earthy black-eyed peas. The spices? Oh, they’re just the thing to lift any gloomy day. Let’s not even talk about how good your kitchen will smell. Trust me, you’ll want to make this more than once.
Jump to Recipe
What You’ll Need
Just a handful of ingredients, really, and chances are you already have most of them tucked away in your pantry. Here’s what you’ll need:
- Cooked dried black-eyed peas
- Curry powder
- Garam masala
- Italian globe eggplant
- Ground coriander
- Ground cumin
- Ground mustard powder
- Lemon (juice)
- Olive oil
- Red and green chilies
- Sea salt
- Shallots
- Trimmed Swiss chard
- Tomato
- Water
How to Make Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
- Rinse the black-eyed peas and soak them in several inches of water for at least 6 hours or overnight. When ready, drain and rinse them, then put them in a large saucepan and cover with fresh water. Bring it to a boil, reduce to a simmer, cover, and let them cook for 40 to 60 minutes. Aim for tender beans that aren’t mushy.
- As your beans are cooking, prep your eggplant. Cut off the stem and bottom edge, then halve it lengthwise. Score each half diagonally without cutting through the skin, sprinkle with salt, and let it sit to release water for 40 minutes. Rinse and gently squeeze out excess moisture.
- Brush the eggplant with olive oil and place in a roasting pan. Bake in a preheated 400°F oven until it looks collapsed and wrinkly. This should take about 25-30 minutes. Once done, let it cool a bit, scoop out the flesh, and drain any excess water it may have.
- In the same pot you used for the peas, heat some olive oil over medium heat. Toss in the shallots and chilies, sautéing for about 2-3 minutes until aromatic and just slightly caramelized.
- Add your spices: curry powder, garam masala, ground coriander, cumin, and mustard powder. Stir constantly for about a minute until the mixture is fragrant, a warm, spicy aroma that fills your kitchen.
- Add the chopped tomato and cook for a few minutes until it starts to break down and meld with the spices. Now, add the roasted eggplant and black-eyed peas, stirring to combine everything.
- Pour in a few tablespoons of water, then gradually add in the Swiss chard. Stir and cook until the greens are wilted and everything is well combined.
- Add lemon juice and sea salt to taste, letting everything simmer for just a couple more minutes. Take it off the heat, cover, and let it rest for a few minutes before serving.
Cook’s Notes
If you’re new to cooking with black-eyed peas, be patient with the soaking and cooking process. It’s easy to overcook them, so keep an eye out for that perfect tenderness. For the eggplant, salting it beforehand removes bitterness and excess moisture, making the roasting process more efficient. If making this dish ahead, note that the flavors deepen overnight, making leftovers something to look forward to. I usually store it in an airtight container in the fridge for up to three days. Reheat on the stove with a splash of water to revive its saucy goodness.
Make It Your Own
Feel free to riff on this recipe with these variations:
- Swap the Swiss chard for kale or spinach if that’s what you have on hand.
- Turn up the heat by adding more chilies or a pinch of cayenne pepper.
- For a creamier texture, stir in a bit of coconut milk right before serving.
- Use chickpeas instead of black-eyed peas for a slightly different, yet equally delicious, experience.
If you try this, I’d love to hear how it turns out — drop a comment or tag me! Each time you make it, it might just end up tasting a little different, but that’s the beauty of home cooking, don’t you think? Enjoy your cozy bowl of goodness!
Related update: Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
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TL;DR
- Errol Spence Jr. retired in the ring after Tim Tszyu outpointed him 118-110, 117-111, 117-111 at Qudos Bank Arena in Sydney; it caps a 14-year pro run shaped by a 2019 Dallas car crash, a 2021 retina tear, and the 2023 Crawford TKO9 loss [1][5][6].
- Tszyu’s relaunch at 160 pounds is less about dominance and more about brand repair and matchmaking bargaining power in a division with aging titlists and accessible mandatories, including the WBA route via Erislandy Lara [2][3][9].
- The business told its own story: a Sydney card packaged for a 9 p.m. ET start and priced at $79.99 on Prime Video (with DAZN carriage noted) signals PBC’s PPV pipeline now prioritizes U.S. primetime even from Australia [3][8][4].
What the source said
Bad Left Hook reported that Tim Tszyu (31) beat Errol Spence Jr. (36) by unanimous decision in Sydney after Spence returned from a three-year layoff and jumped two divisions from 147 to 160 pounds; the judges’ cards were 117-111, 117-111, and 118-110 [1]. Tszyu said 160 is now his home and that beating Spence “tops any world title,” while Spence praised Tszyu and said it was “time to go home… and start a new life,” confirming retirement with an emphasis on health and finances being intact [1]. The piece framed the result as clear and dignified rather than brutal and argued there was no responsible case to urge Spence to continue [1].
Why it matters
The stakeholders extend beyond Spence and Tszyu to rights-holders who need credible PPV main events and to Australia’s No Limit ecosystem that can stage arena shows locally while feeding a U.S. 9 p.m. ET primetime window on Prime Video/DAZN [4][8][3]. Spence’s exit removes a proven U.S. PPV A-side from rotation, creating room—and pressure—to elevate Tszyu as a middleweight draw capable of cross-market events between Sydney and U.S. buyers [4][8].
For fighters in their mid-30s weighing comebacks, Spence’s retirement is a rare health-first precedent in a sport that often pushes “one more payday”; his 2019 Ferrari crash in Dallas, 2021 detached retina, and 2023 TKO9 to Terence Crawford make a 2026 exit both pragmatic and humane [5][6][1].
Original analysis
What Errol Spence’s retirement signals for boxing’s risk-reward math
The consensus read says, “Spence stayed too long and Tszyu retired him.” My contrarian view: Spence timed his exit correctly, and Tszyu’s win is more about narrative repair than an elite 160-pound breakthrough.
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Spence’s arc—near-fatal car crash in 2019, a retina injury in 2021, and a ninth-round TKO to Crawford in 2023—put him on a narrow ledge where diminishing returns met escalating risk; stepping away at 36 with a 28-2 (22 KOs) ledger and clear speech on camera is the rare smart choice in modern boxing, especially for a former three-belt welterweight unified champion who already headlined a 2023 super fight [5][6][1][2].
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Tszyu needed a clean, professional win to reset at 160; he got it with wide cards (118-110, 117-111, 117-111) against a smaller opponent moving up two divisions on return from a three-year layoff, which is strong brand maintenance but not proof he rules a division that still includes active beltholders like WBA’s Erislandy Lara in his 40s [1][9][2].
Named-stakeholder breakdown (what this means for them):
- PBC/Prime Video: Proof-of-concept for international PPV slotted to U.S. primetime (9 p.m. ET) at $79.99, a replicable template for Australia-based shows that feel like U.S. Saturday nights without U.S. venue costs [8][4].
- No Limit Boxing (Australia): With Tszyu’s local drawing power and Qudos Bank Arena (Sydney SuperDome) capacity around 18,000 for sport (up to ~21,000 for concerts), their events can “travel” via PPV while preserving the Australian gate and sponsorship upside [7][2].
- WBA/Erislandy Lara: A Tszyu shot at 160 pounds is suddenly marketable; Lara remains an active titlist, and a “name vs. name” title fight is the most makeable near-term play for Tszyu’s 160 campaign [9][2].
- Terence Crawford: Spence’s retirement further burnishes the finality of Crawford’s 2023 TKO9; as Spence exits, that result reads as decisive prime-vs-prime separation on a Nevada commission ledger [6].
Back-of-envelope calculation:
- If Tszyu vs. Lara lands on U.S. Prime PPV at $79.99 and does a conservative 200,000 U.S. buys, top-line PPV revenue is about $16.0 million (200,000 x $79.99 ≈ $15,998,000) before splits, fees, foreign rights, and gate; that level greenlights older-name matchmaking at 160 even without a U.S. arena sellout [8].
- Arena + time-zone arbitrage: Qudos Bank Arena’s sports capacity is ~18,000 (concert max ~21,000); a healthy Sydney gate layered on top of a 9 p.m. ET PPV can outperform a lukewarm U.S. gate at a smaller venue while keeping production anchored to Australia’s cost base [7][8].
2×2 risk-mileage typology (age vs. accumulated damage):
- Younger/Lower mileage: Tim Tszyu (31) at 160 after an active 2024–2026 run; commercial upside with measured opposition [2][3].
- Younger/Higher mileage: N/A among named principals here; this quadrant usually houses pressure fighters with recent wars.
- Older/Lower mileage: Erislandy Lara (in his 40s) with a controlled, economical style that has aged better than most at 160 [9].
- Older/Higher mileage: Errol Spence Jr. (36) given the 2019 crash, 2021 retina, and 2023 TKO9, which heighten risk beyond typical mid-30s decline [5][6].
Historical analogue:
- Sugar Ray Leonard’s late-era returns—Terry Norris in 1991 and Hector Camacho in 1997—show how legends get lured back, then battered into retirement, again; Spence’s immediate “for sure” retirement in Sydney in 2026 tracks closer to Andre Ward’s 2017 exit at age 33 than to Leonard’s yo-yo comebacks at 34 and 40 [1][10][11].
What others are missing
The specific, under-discussed angle is PPV time-zone engineering: this Sydney show was built to start at 9 p.m. ET and retail at $79.99 on Prime in the U.S. (with DAZN carriage noted), which means daytime Australia production was calibrated for U.S. nighttime monetization; Australia supplies the gate, local broadcast partners, and scenic staging, while the U.S. gets a prime-time PPV SKU without paying U.S. arena rent—cost discipline masquerading as global reach [8][3][4].
What to watch next
- By March 2027, Tszyu fights for a middleweight world title—most likely the WBA belt versus Erislandy Lara—rather than pursuing the toughest unified path at 160.
- Through July 2027, Spence remains retired with no licensed pro bout announced and appears in on-camera or advisory roles instead of entering a training camp.
- By mid-2027, PBC/Prime schedules at least one more Australia-based PPV calibrated to a 9 p.m. ET start, featuring Tszyu or another Oceania headliner.
My take
Spence chose dignity over delusion in 2026, and that reads as the right call after Crawford’s TKO9 in 2023 under the Nevada commission’s record [6]. Sydney did not “retire” him; life and timing did, and he listened on the first try [1]. Tszyu proved he can headline a 160-pound PPV business plan built on smart matchmaking, time-zone math, and a capable brand, but true validation means chasing a live belt that talks back—Lara’s WBA version at 160 pounds [9][8]. The ledger is simple: Tszyu repaired his commercial value, and Spence preserved his health; that outcome is rare in boxing’s 2020s incentive structure [2][4].
Sources
- ‘Time to go home’: Errol Spence announces retirement after loss to Tim Tszyu — Bad Left Hook (https://www.badlefthook.com/boxing-results/117511/time-go-home-errol-spence-announces-retirement-after-loss-tim-tszyu-boxing-news-2026) — Ringside report with scorecards, ages, quotes, and immediate retirement confirmation.
- Errol Spence Jr announces retirement after Tim Tszyu claims biggest career win in Sydney — Sky Sports (https://www.skysports.com/boxing/news/12183/13567040/errol-spence-jr-announces-retirement-after-tim-tszyu-claims-biggest-career-win-in-sydney) — Confirms scores, venue, and Tszyu’s stated move to 160 as his new home.
- Tim Tszyu wins a battle of broken soldiers, and Errol Spence Jr heads into the sunset — The Guardian (https://www.theguardian.com/sport/2026/jul/26/tim-tszyu-errol-spence-fight-retirement) — Analytical recap noting PPV pricing/platforms and post-prime context.
- Prime Video and Premier Boxing Champions announce new multiyear rights agreement beginning in 2024 — PBC Press Center (https://www.presscenter.premierboxingchampions.com/press-releases/prime-video-and-premier-boxing-champions-announce-new-multiyear-rights-agreement) — Establishes Prime Video’s PPV distribution role for PBC in the U.S. rights stack.
- Errol Spence Jr. seriously injured in Dallas car crash — ESPN (https://www.espn.com/boxing/story/_/id/27812496/errol-spence-jr-seriously-injured-dallas-car-crash) — Documents Spence’s 2019 Ferrari crash and hospitalization in Texas.
- Boxing show results, July 29, 2023 (Crawford TKO9 Spence) — Nevada State Athletic Commission (https://boxing.nv.gov/uploadedFiles/boxingnvgov/content/results/2023_Results/07-29-23_Redacted.pdf) — Official bout result underpinning the Crawford–Spence outcome in Las Vegas.
- Sydney SuperDome (Qudos Bank Arena) capacity profile — Austadiums (https://www.austadiums.com/stadiums/sydney-superdome) — Provides the ~18,000 sports capacity and ~21,000 concert maximum for venue economics.
- Prime Video PPV listing: Spence Jr. vs. Tszyu — Amazon (https://www.primevideo.com/detail/0QCQ2WIJDYKSCHZGUIQ4I8FPGT) — Confirms 9 p.m. ET timing and $79.99 PPV pricing for the U.S. SKU.
- Lara retains WBA middleweight title vs. Johan González — World Boxing Association (https://www.wbaboxing.com/boxing-news/erislandy-lara-set-to-defend-his-wba-middleweight-title-against-johan-gonzalez-2) — Verifies Lara’s current status and continued activity at 160 pounds.
- Andre Ward announces retirement at 33 — The Guardian (https://www.theguardian.com/sport/2017/sep/21/andre-ward-retirement) — Historical analogue for a top fighter exiting on his own terms in 2017.
- “Leonard… definitely over” after Camacho TKO — The Washington Post (https://www.washingtonpost.com/archive/sports/1997/03/03/leonard-for-sure-my-career-is-definitely-over/c2c24c31-6d94-4e35-864c-ae8550ff4e15/) — Cautionary precedent on late-career comebacks ending badly in 1997.
Related update: We recently published an article that expands on this topic: read the latest post.
Related update: We recently published an article that expands on this topic: read the latest post.
Related update: We recently published an article that expands on this topic: read the latest post.
The other morning, as the autumn leaves whispered secrets through the slight breeze outside my window, I found myself in a breakfast conundrum. You know, the kind of morning where you crave something different but comforting, something that feels like a warm hug yet won’t leave you feeling weighed down. Enter: Oatmeal Pancakes. These beauties are both wholesome and satisfying, perfect for those busy weekdays when you still want to start your day with intention. They’ve quickly become my go-to because they’re not just heart-healthy; they’re heartwarming. Plus, they’re surprisingly simple to whip up. Seriously, you might already have everything you need in your kitchen!
Jump to Recipe
What You’ll Need
I love that these pancakes come together with just a handful of ingredients, most of which are probably chilling in your pantry or fridge right now.
- Irish oats
- Fat-free milk
- Whole wheat multi-purpose flour
- Baking powder
- Egg whites
- Agave (or sugar, if that’s your jam)
- Blueberries
- 100% maple syrup, for serving
How to Make Oatmeal Pancake (Yummy & Heart Healthy)
- Start by soaking your irish oats in the fat-free milk for a good 3-4 hours, or even better, let them get cozy overnight in the fridge. This is where the magic begins, softening up those oats for the perfect pancake texture.
- When you’re ready to get cooking, add the egg whites, whole wheat flour, baking powder, and agave to your oat and milk mixture. Blend everything together in a food processor or coffee grinder until you’ve got a smooth batter.
- Heat up a non-stick pan over medium heat. No need for any greasing here—these pancakes are low-maintenance!
- Pour 5 to 7 spoonfuls of your batter onto the heated pan. You’ll know it’s time to flip when the edges start to bubble and the bottom is a dreamy golden color.
- Flip and let the other side cook for another minute or two until puffed up and beautifully golden.
- Serve them warm, drizzled with 100% pure maple syrup, and maybe a handful of fresh blueberries if you’ve got them. Dig in and enjoy the cozy vibes!
Cook’s Notes
These pancakes are pretty forgiving, which I love. If you’re not a fan of soaking oats overnight, a few hours will do the trick, but the longer soak really gives the best texture. Once cooked, they’ll keep in the fridge for a couple of days. Just pop them in the microwave or toaster to reheat. Oh, and if you’re making these ahead, you can freeze them! Just layer parchment paper between each pancake and seal them in a freezer bag. Easy peasy.
Make It Your Own
- Boost the protein by swapping half of the egg whites for a scoop of your favorite protein powder.
- Not a fan of agave? Use honey or a tablespoon of brown sugar for a deeper sweetness.
- For a nutty twist, throw in a handful of chopped nuts like almonds or walnuts to the batter.
- Make it a berry bonanza by adding raspberries or strawberries instead of blueberries.
If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your breakfast adventure and let these pancakes be your morning muse.
Related update: Oatmeal Pancake (Yummy & Heart Healthy)
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Picture this: it’s a chilly Tuesday evening, and I’ve just gotten home from a day that felt like moving through molasses in January. The kind of day where you just want something warm and comforting, ideally with as minimal effort as possible. Cue my go-to butternut squash soup, which not only warms the soul but also manages to be delightfully easy and quick. The beauty of this soup lies not just in its velvety texture but in how it brings together humble ingredients—like canned black-eyed peas and hearty collard greens—into something truly soothing. Plus, it’s ready in just about thirty minutes, which means you can have it on the table faster than it takes to decide on a Netflix show. Trust me, this one’s a keeper.
Jump to Recipe
What You’ll Need
The ingredient list for this soup is refreshingly straightforward. Chances are, you already have most of this in your pantry:
- Butternut squash, peeled and cubed
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- Vegetable broth – about 4 cups
- 1 small piece of kombu (about 3 inches)
- 1 can of black-eyed peas, drained and rinsed
- 1 cup of cooked quinoa
- A bunch of collard greens, chopped
- A dash of ground nutmeg
- Salt and pepper to taste
How to Make Butternut Squash Soup (In Half An Hour!)
- In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. You’ll know it’s ready when your kitchen smells like sweet, gentle onions.
- Add the cubed butternut squash to the pot and give it a good stir. Let it sauté for a couple of minutes, allowing the flavors to mingle.
- Pour in the vegetable broth and tuck in the piece of kombu. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the squash is tender, about 15 minutes. The squash should be easy to pierce with a fork.
- Using a slotted spoon, remove the squash pieces and blend them until smooth. You can use a stand blender or an immersion blender—whichever makes you feel like a kitchen ninja.
- Return the pureed squash to the pot and stir in the black-eyed peas and cooked quinoa. Let it all get cozy for a few minutes.
- Add the collard greens and cook for another 5 minutes or until they’re soft but still vibrant green.
- Finally, season the soup with nutmeg, salt, and pepper to taste. Give it a final stir, and it’s ready to serve!
Cook’s Notes
This soup keeps well in the fridge for about three days, making it a great option for meal prep. Just store it in an airtight container, and you’re good to go. If you’re planning to freeze it, I suggest doing so before adding the collard greens—just toss them in when you’re reheating. One common mistake is overcooking the squash; keep an eye on it so it doesn’t turn to mush before you blend it. And yes, kombu might sound exotic, but it’s just there to add a subtle umami note. You can find it in most health food stores or Asian markets.
Make It Your Own
- Swap the butternut squash with sweet potatoes for an equally delicious twist.
- Try kale instead of collard greens if that’s what you have on hand.
- For a protein boost, add in some shredded chicken or crispy tofu.
- If you’re out of quinoa, barley or brown rice work beautifully too.
If you try this, I’d love to hear how it turns out—drop a comment or tag me! This recipe is all about warming up those chilly evenings with a bowl full of comfort. Enjoy!
Related update: Butternut Squash Soup (In Half An Hour!)
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