So many things are coming to a head and amongst all the action I seem to have lost my appetite. I have decided to focus on a limited selection of fruits, breads, white fish and eggs for now and will be reading some Ottolenghi for inspiration. His Middle Eastern palate combines sweet with savoury – it all looks delicious, and he has a new recipe book out.
It’s disappointing when you spend time making soup, pita, salads, only to find that everything smells and tastes like cardboard – like Aldi does when you walk in! It’s all the cereal boxes under the lights and lack of air conditioning. Mr Fluff however is delighted that there are healthy blueberry muffins in the house. Who ever heard of a cat eating blueberries (apparently it’s okay for them to). They are well-hidden in a sealed box after cooling.
It’s also been hard going in to work at a place where the needs of others are huge and their self absorbed attitude and behaviour is draining on a daily basis. I no longer have the capacity or patience for underpinning and supporting flailing arts organisations or boards of staid oldies who won’t do the right things to help themselves. Going round in circles and not taking a risk isn’t my style.
So, as they say, be the change you want to see. Constant evolving is where it’s at, there is no sitting still. In many ways I feel quite robust at the moment, not defeated, but adapting. Dry sunny autumn days call for walks where I spot all the apple and pear trees dropping their fruits and it seems no one heeds what is all around them.
Maybe it’s time for this nation to change its attitude to the meaning of life. It doesn’t exist on a supermarket shelf, a screen, or in a vat of alcohol, it’s out there.
Travel is imminent – looking forward to a change of scene.
It’s a rainy day and amongst the admin work I have time to cobble together an experimental cake. This one is a little like the tray bake Yorkshire parkin and a little like the Jewish honey loaf made for Rosh Hashanah – which begins this weekend.
It’s not made to be looked at – I don’t worry about such things! Mix it like muffin ingredients – loosely and quickly then bung in the oven.
It’s also vegan!
You will need:
A greased tin
1 cup of oats
1 cup of a plain flour – GF or not
1 cup of rice flour
2 tsps of mixed spice
Chopped fresh ginger – however much you like
2 tsps baking powder
1 tsp bicarbonate of soda
1 tblsp clear honey
2 tblsps golden syrup
1 tblsp vegan margarine
1 cup of water
Do what’s necessary and there should be a sweet, dense cake filled with the flavour and aroma of ginger.
Temperatures have dropped suddenly. Whether this will now be the norm for the end of summer and in to the bountiful month of September, is to be seen. Projects are being ploughed through during the long bank holiday weekend. There will be walking too.
Cooking as ever is on my mind and I have much greenery including a giant marrow (gifted to me from an allotment), the latter which will go in a pita sa tikva (search the post on my blog for recipe).
If you are planning on starting to grow your own veg I would heartily recommend perpetual spinach, purple broccoli, spring onions, chard, green beans and peas as easy and generous in yield when grown organically.
This weekend’s soup will be green – including the leaves and flower heads mentioned above, adding in the holy trinity of onion, carrot and celery plus garlic, some herbs. A handful of puy lentils too. Then cornbread with a little spinach.
I have steadily lost a few lbs this month, hurrah!
What else – I have returned to editing my manuscript.
Reading – Ishiguro and work by Susan Sontag – lots of. There is an interview with her in the current Paris Review.