Life’s a complex cake recipe

Daily life is something I wish I had a guidebook for. I wish someone could train my body to have energy between the hours of 10 and 2, 4 and 6 (OR ALL DAY LONG). I wish someone could tell me when to do what, how to manage this, how to manage that, when to take a break, when to do the important bits, when to do the fun. I just notice THAT is where my energy goes. I get myself in a pickle Every. Bloody. Day. I have a gazillion things I know I need to or could do, but aren’t necessarily urgent, yet I find myself swimming in the to-do’s, I get the urge to just sit and write, to sit and read or to relax in some other way, but I end up getting overwhelmed with not having structure, not having the focus, motivation, to do just that. And, I have a bloody brain full of thoughts, racing away. A racing mind is SO on the cards at the moment. I’m struggling with that.

I have realised though, this happens when I don’t write. I don’t spill out my thoughts, creatively. My mind is so full of emotions, feelings, memories, thoughts, and I just get lost in them. They take charge, not the grounded self I have inside me somewhere. Instead I’m lost and at the mercy of my mind.

Life just feels like such a complex recipe. It’s like the most complex cake out there. If I get one ingredient slightly wrong – a dash too much of this, or a dash too little of that, I don’t rise. I don’t bake and cook, and heal and grow. One too many fucking spoonfuls of dinner, one too many fucking therapy sessions, one too many fucking moments outside in the cold, one too many fucking moments in front of the computer, and I begin to crack and crumble and burn. Spontaneous and free is how I cook and how I like to live life. But recently I have noticed the great effect of this throwing in of additional ingredients into the mixture. Instead of rising up anyway, regardless of whatever I’ve done, I lie flat, bubble a bit, bake and cook in painfully wrong, too hot, conditions. I feel lost and alone in my self discovery oven.

I want someone to tell me what to do. I want someone to give me a handbook, a recipe book that I can follow step by step to create my favourite recipe – the best life recipe for me, so I don’t have to faff around with feeling so lost, out of my depths, a complete eggy mess. But I know in my heart that the only person who knows the recipe for me, is me. The only person that can know the perfect temperature for my oven to be, is me. And I also know that the only way to find the recipe that makes the most wholesome and wholehearted cake that can be, is to play around with the ingredients, oven temperatures, and size of tin, and by slowly learning as I go. And, to expect days where I feel like I’m sinking. To expect days where I do actually sink. To expect days where I add something that I absolutely hate the taste of. To expect days where one minute it tastes amazing and one minute it tastes like shit. To expect days where I crack and burn and crumble and fall over the edge.

And most of all, to know that none of this means I am getting further from building my favourite recipe, I’m getting closer and closer.

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Breakfast is where it’s at

I’m not gonna lie – I love food. And I love breakfast, so it makes for a winning start to the day. I’ve noticed that whatever the hell is going on in my life around me, breakfast is never ever something I forget, scrimp on, or deny myself. Ever. Apart from the fact that if I did I would literally fall on my face come 10 o’clock (blood sugar, innit), it’s also just because I love it. It’s a vital part to my day and it’s also so healing too. Because of this mega-crazy heat wave we’re having, I haven’t been cooking every morn, and also I just got a bit bored of how much washing up I have to do, so I’ve been ‘rationing’ my cooking time to then ration the washing up. It doesn’t quite work, but there are a few less pots I think.

Here are a bunch of my breakfasts from the last few months. Instagram normally gets them all, but I figured they’re so tasty and lush, why not share them on here too. This post makes my breakfasts look pretty normal, and beautiful (which, apart from the odd GROSS looking smoothie, they usually are), but there aren’t so many pictures of the weird ones I often end up having…the roast chicken, the bizarre sausage concoctions, the tahini drizzled sweet potato…basically, breakfast is my opportunity to eat whatever the hell I want, whether it’s breakfast material or supper material, I’ll ‘ave it. I do wonder whether when my housemate walks in sleepy eyed, having just woken to the smell of frying salmon and quinoa boiling, she wonders why she let a food obsessed chick live in her house. But most of the time she just smiles and laughs and asks what it is.

Food’s brill. And breakfast’s even better.

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Parsnips & Jerusies: A Root Vegetable Marriage (Part 1)

Jerusalem Artichokes and Parsnips are now my idea of heaven. Parsnips always have been but until now I have only ever eaten (and LOVED) artichokes in their other forms – never cooked from actual scratch. But my weekly veg box keeps providing me with them so I figured it was time to dive into the artichoke world seeing as I had two big piles of them forming, and I could see the mould just wanting to start forming.

What I created was an out-of-this-world-tasty roasted jerusie parsnip rosemary mess. Simplest recipe ever, so that’s why I’m sharing – for anyone else in a jerusalem artichoke pickle too.

The jerusies.

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The ‘nips.photo 1-42

Ingredients:

A bulb of garlic

A sprig of rosemary

A bunch of Parsnips

A bunch of Jerusalem Artichokes

A few pinches of salt

Lots of sunflower/olive/coconut oil, or butter 

Method:

Preheat the oven to 200 degrees or gas mark 7.

Wash and end the parsnips & jerusies. Chop into chunks or strips – whatever you fancy. Put in water and bring to the boil. Simmer for about 15 minutes, or until just soft. Drain as soon as they are cooked, as if left in the water they’ll just continue to cook.

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Break up the garlic into individual cloves. Leave the skin on. Roughly chop the rosemary, or just leave it whole from the sprig.

Gently spoon the cooked vegetables into a baking tin. Add the garlic cloves and rosemary too. Drizzle or dollop as much oil as your arteries fancy, and shove on the top shelf of the oven.

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Only mix around two, maybe three, times whilst cooking. I find the more you leave them be, the better the crispy bits are. When mixing, be sure to tuck the garlic cloves underneath, or in and amongst the vegetables because if left on top they just tend to burn speedily…and then they just taste gross.

Depending on your oven (mine is crap) it should take roughly 30 minutes, but just leave them roasting until the crispy bits are beautifully caramalised, or just how you like them.

I didn’t have any attractive garnishes, plus I was way too hungry to mess about picking any, so there isn’t a beautifully presented pic. Instead, there is just this ‘fresh outta the oven’ one.

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I have half a pot of boiled ‘nips and jerusies left on the stove to make into a tasty mash – I’m thinking with a coconut theme – so I’ll post that recipe once it’s been created too.

Until then I am just going to daydream about my newfound caramalised jerusie love.

Enjoy.