We have a Mouse. But not just any mouse...
On Friday I thought I heard a rustling out in the back yard while doing some work. I might have glimpsed something - but perhaps it was just the wind moving a few old leaves.
While I was out doing the shopping later, Favourite Man heard movement downstairs. That sneaky cat from next door perhaps, stopping by via the open back door? Perhaps. The dog was sniffing around the washing machine and storage boxes - must have been a cat.
Later that evening we're all sitting around post-supper watching a bit of TV, when there was the sound of more than just a rustle from the shelves where the dog's food is kept. We all jumped up to investigate, the boys armed with torches.
Yup, something rodenty was hiding on the shelf!
Rat? (Eww...) NOPE - MOUSE!
With a Capital M.
He's awfully cute and fluffy, all brown and white - but extremely well fed, an obvious ex-pet, and very very large. Small rat size! And boy is he scared.
However, he must out - so the chase was on. From the top shelf, to the next one, to the bottom one - everything was hauled out and poor mouse hunted down. He was found cowering in a corner, peeing himself with fear. And then he was off! Behind the storage bins, where he was chased into a box that had no hope of closing and out again.
His final move was over the feet of his two male persuers - and I watched as two grown men danced and shouted.... (we won't say screamed, shall we?)
Finally he was out the back door, leaving spots of fear-pee all the way.
So now we have a Mouse. A Mouse called Hercules (not only because he's large, but because he makes giants tremble). Who is given a handful of dry dog food each evening near where he is now residing. Rather feed him out there and keep him happy than have him coming in the window hungry and literally eating us out of house and home.
I'll still either tame him or capture him - for now he'll have to enjoy the freedom of the great outdoors a little longer.
Showing posts with label the good life. Show all posts
Showing posts with label the good life. Show all posts
White Season
I've spent quite a bit of time on the road between here and Cape Town this week - and it's white season.
Spring always starts white. Arums in every damp hollow, drifts of brilliant white daisies in the fields and scatterings of snowdrops on the banks. And it appears Spring is here!
Officially 1 Sept is IT. We're mere days away - though winter's probably far from over. The days are getting longer and warmer. I even braved sleep last night without my hot water bottle! My thoughts are turning again to the need to grow things and spring-clean and organize and all those things that happen every year around now in my head.
I'm even starting to consider hot-weather recipes - lemon ice-cream, huge platters of salad, non-stodgy meals. We're not there yet, but we will be soon.
The trouble with losing weight is that you have less insulation against the cold - and for the last few years I've steadily dropped a few kg before each winter season (and kept it off). I've really felt the cold this time around - it seems winter's dragged on forever.
But now summer's coming. I dread the infernal south-easter, but can't wait for a tan! Sunshine! Jugs of ice-tinkling drinks and ice-cream for lunch!
Bring it on.
Risen!
Yup, it's Easter. And while many of my friends and family are off to religious gatherings / camping / otherwise occupied with Eastery things, I'm baking.
What would Easter be without hot cross buns? ;-)
I used this recipe, but made a few changes along the way. Having done a fair bit of bread and yeast-type baking in the past few years, I changed the method - wet ingredients mixed together, raisins soaked in hot water before adding (to plump them up so they're not all dry and hard), and then beat in the flour one cup at a time. Why? Well it reduces kneading time considerably as the gluten's already forming while you beat flour and wet ingredients together.
One rise later, they were rolled into the pan and crossed off, then stuck at the back of the stove to rise again. The oven had been going great guns - a cheese and mushroom quiche was just done baking.
By the time the focaccia had cooked, the hot cross buns were ready to go in. 5 minutes into the process I got quite a fright - the crosses had disappeared! But they came back later as the buns baked and browned, and they came out of the oven ready to eat just as the last of lunch was swallowed.
Naturally, one bite and I started adjusting the recipe. They're definitely not as refined as the shop-bought stuff - the texture's coarser. They could have baked 3 minutes less to get a more doughy consistency. And the sugar content needed increasing.
So here's the adjusted recipe, courtesy me:
Hot Cross Buns
4-6 cups cake flour
1 tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
1/2 - 3/4 cup sugar
1/2 cup butter or margarine
1 sachet instant dry yeast
1 1/2 cups lukewarm milk
1 extra large egg, lightly beaten
3/4 cups sultanas (or mixed raisins) - soaked in boiling water to cover, then drained
3 Tbs smooth apricot jam
Topping:
1/2 cup cake flour
4 tsp castor sugar
cold water - enough to make a pipeable paste
Method:
1. Melt butter/margarine, mix in hand-hot milk, beat in egg, spices, yeast, sugar and raisins.
2. Beat in 1 cup of flour, continue adding flour 1 cup at a time until you have a stiff enough dough that you can throw it out the bowl and knead it - but not too stiff.
3. Knead on a floured surface until smooth but not too stiff and dry. Roll in a lightly oiled bowl to coat, then cover with a plastic shopping bag and let it rise until double in a warm place (the car out in the sun is good..).
4. Once risen, turn out, roll roughly into a "sausage" and slice into 16. Roll each into a sphere and pack into your greased / sprayed baking tray.
5. For paste: Mix all ingredients to a smooth paste. Spoon into a piping bag fitted with a small tube, and pipe crosses onto buns.
6. Bake at 200ºC for 20 minutes. Brush tops with hot jam while buns are still hot.
Very edible smothered in butter, jam and cheese - microwave the leftovers briefly next day to return them to their former glory and decrease any cooled-down-rock-hard effect.
What would Easter be without hot cross buns? ;-)
I used this recipe, but made a few changes along the way. Having done a fair bit of bread and yeast-type baking in the past few years, I changed the method - wet ingredients mixed together, raisins soaked in hot water before adding (to plump them up so they're not all dry and hard), and then beat in the flour one cup at a time. Why? Well it reduces kneading time considerably as the gluten's already forming while you beat flour and wet ingredients together.
One rise later, they were rolled into the pan and crossed off, then stuck at the back of the stove to rise again. The oven had been going great guns - a cheese and mushroom quiche was just done baking.
By the time the focaccia had cooked, the hot cross buns were ready to go in. 5 minutes into the process I got quite a fright - the crosses had disappeared! But they came back later as the buns baked and browned, and they came out of the oven ready to eat just as the last of lunch was swallowed.
Naturally, one bite and I started adjusting the recipe. They're definitely not as refined as the shop-bought stuff - the texture's coarser. They could have baked 3 minutes less to get a more doughy consistency. And the sugar content needed increasing.
So here's the adjusted recipe, courtesy me:
Hot Cross Buns
4-6 cups cake flour
1 tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
1/2 - 3/4 cup sugar
1/2 cup butter or margarine
1 sachet instant dry yeast
1 1/2 cups lukewarm milk
1 extra large egg, lightly beaten
3/4 cups sultanas (or mixed raisins) - soaked in boiling water to cover, then drained
3 Tbs smooth apricot jam
Topping:
1/2 cup cake flour
4 tsp castor sugar
cold water - enough to make a pipeable paste
Method:
1. Melt butter/margarine, mix in hand-hot milk, beat in egg, spices, yeast, sugar and raisins.
2. Beat in 1 cup of flour, continue adding flour 1 cup at a time until you have a stiff enough dough that you can throw it out the bowl and knead it - but not too stiff.
3. Knead on a floured surface until smooth but not too stiff and dry. Roll in a lightly oiled bowl to coat, then cover with a plastic shopping bag and let it rise until double in a warm place (the car out in the sun is good..).
4. Once risen, turn out, roll roughly into a "sausage" and slice into 16. Roll each into a sphere and pack into your greased / sprayed baking tray.
5. For paste: Mix all ingredients to a smooth paste. Spoon into a piping bag fitted with a small tube, and pipe crosses onto buns.
6. Bake at 200ºC for 20 minutes. Brush tops with hot jam while buns are still hot.
Very edible smothered in butter, jam and cheese - microwave the leftovers briefly next day to return them to their former glory and decrease any cooled-down-rock-hard effect.
Detox
I wonder how long it takes to detox from the 9-to-5....
This morning Favourite Man and I had a busy run-around day, organizing repairs to Olivia, dropping things off here, picking things up there, checking in on various works-in-progress and grabbing a few items off the grocery list.
Come lunchtime I was walking the local mall - and feeling the smallest tinge of guilt. A bit like a truant schoolchild, meant to be sitting in a classroom but bunking instead. Or like a truant adult, booked "off sick" but taking a "personal day" to shop and hoping no-one would recognize them.
There's still this ingrained feeling that I should be chained to a desk from 8 to 5. That I should be trudging the commute and knocking off with the rest of the factory workers.
Instead I'm free as a bird - free to make decisions about how to do the day, free to choose what to focus my attention on, whether e-waste processing, e-waste collection, web design work or a spot of Cape Connect stuff. Or perhaps just a few meetings with potential clients, lunch with Favourite Man, or time spent under a Land Rover doing a gearbox oil topup.
The days are free to use as I will, free to be insanely profitable or merely tick over. I now have an assistant on a casual basis who is making us cash even if I'm out and about, struggling along through the roadworks on the N2 or dealing with admin and phonecalls. I can line up my e-waste clients' collections without having to plan around an office clock-in, or have those collections eat into Favourite Man's schedule. I can spend two hours at the bank, or five hours on the road.
It's something I'm still getting used to, this immense freedom to forge my own way. It's something I'm completely and utterly loving. I'm learning a lot about me (and my innate strength that has yet to fully show itself), about the many businesses in operation around here, about the possibilities and connections that jump up and hit you in the face every day, and about what I want for the path ahead.
It's very very cool - even if it's taking a little while to detox from Employee Syndrome.
This morning Favourite Man and I had a busy run-around day, organizing repairs to Olivia, dropping things off here, picking things up there, checking in on various works-in-progress and grabbing a few items off the grocery list.
Come lunchtime I was walking the local mall - and feeling the smallest tinge of guilt. A bit like a truant schoolchild, meant to be sitting in a classroom but bunking instead. Or like a truant adult, booked "off sick" but taking a "personal day" to shop and hoping no-one would recognize them.
There's still this ingrained feeling that I should be chained to a desk from 8 to 5. That I should be trudging the commute and knocking off with the rest of the factory workers.
Instead I'm free as a bird - free to make decisions about how to do the day, free to choose what to focus my attention on, whether e-waste processing, e-waste collection, web design work or a spot of Cape Connect stuff. Or perhaps just a few meetings with potential clients, lunch with Favourite Man, or time spent under a Land Rover doing a gearbox oil topup.
The days are free to use as I will, free to be insanely profitable or merely tick over. I now have an assistant on a casual basis who is making us cash even if I'm out and about, struggling along through the roadworks on the N2 or dealing with admin and phonecalls. I can line up my e-waste clients' collections without having to plan around an office clock-in, or have those collections eat into Favourite Man's schedule. I can spend two hours at the bank, or five hours on the road.
It's something I'm still getting used to, this immense freedom to forge my own way. It's something I'm completely and utterly loving. I'm learning a lot about me (and my innate strength that has yet to fully show itself), about the many businesses in operation around here, about the possibilities and connections that jump up and hit you in the face every day, and about what I want for the path ahead.
It's very very cool - even if it's taking a little while to detox from Employee Syndrome.
Summer
It's 8:30 at night and the cicadas are still zinging out back in the tree/s. After days of ongoing howling gale-force wind, fueling fires nearby, the evening is calm and beautiful. The stifling heat is gone - replaced by the merest cool on the breeze. Last night's full moon is remembered in a nearly-as-bright one outside, rising over the mountains.
I'm a summer chick.
It's nights like this that I love. Warm, calm, beckoning you outdoors.
I think I'm going to grab Favourite Man a bit later and take a night-time stroll.
I'm a summer chick.
It's nights like this that I love. Warm, calm, beckoning you outdoors.
I think I'm going to grab Favourite Man a bit later and take a night-time stroll.
Spidey
I had a good giggle last night.
Sometime after supper my son was walking out of the kitchen toward the lounge when he spotted a rather small but very bodily-substantial spider on the floor. Eeking and fear ensued, followed shortly by Favourite Man putting his feet up on the sofa. Yup, I have two males in the house that are afraid of spiders.
I'm not much better, but there was a can of Doom near my son's location, which he fetched and proceded to aim at the spider. From sufficient distance that it wasn't terribly effective! In fact it made things worse - the spider suddenly started to shed a multitude of little spiders as it scurried... Of course that led to more eeking and jumping around, but the poor little beast and its offspring were finally Doomed by the front door. And left for me to sweep up! :-)
Thereafter the boy refused to walk past the dead spider, and instead climbed over the kitchen counter to get where he needed to go.
I'd hate to see the male reaction in my household should something bigger than a 5c piece appear.
But on a side-note, the reason my son was downstairs at all is that his Internet access disappeared on Friday thanks to "non-compliance" issues. In the few days since he's been offline he's completely changed. He's no longer sullen, rude, reclusive. He doesn't talk back in a nasty manner. He participates in the household and does what is asked of him, without moaning. The turn-around has been impressive. And not just a ploy to regain internet access either, or at least I don't think so. He's just a whole lot more pleasant when not glued to his virtual worlds.
Which has me pondering if he's ever going to have Internet access ever again.. :-)
Sometime after supper my son was walking out of the kitchen toward the lounge when he spotted a rather small but very bodily-substantial spider on the floor. Eeking and fear ensued, followed shortly by Favourite Man putting his feet up on the sofa. Yup, I have two males in the house that are afraid of spiders.
I'm not much better, but there was a can of Doom near my son's location, which he fetched and proceded to aim at the spider. From sufficient distance that it wasn't terribly effective! In fact it made things worse - the spider suddenly started to shed a multitude of little spiders as it scurried... Of course that led to more eeking and jumping around, but the poor little beast and its offspring were finally Doomed by the front door. And left for me to sweep up! :-)
Thereafter the boy refused to walk past the dead spider, and instead climbed over the kitchen counter to get where he needed to go.
I'd hate to see the male reaction in my household should something bigger than a 5c piece appear.
But on a side-note, the reason my son was downstairs at all is that his Internet access disappeared on Friday thanks to "non-compliance" issues. In the few days since he's been offline he's completely changed. He's no longer sullen, rude, reclusive. He doesn't talk back in a nasty manner. He participates in the household and does what is asked of him, without moaning. The turn-around has been impressive. And not just a ploy to regain internet access either, or at least I don't think so. He's just a whole lot more pleasant when not glued to his virtual worlds.
Which has me pondering if he's ever going to have Internet access ever again.. :-)
1 year
A year ago I met Favourite Man. I can't believe it's only been a year - it feels like I've known him forever, like he's always been a part of me. Who would have thought that a year down the line there could be so much happiness, so much love. Who would have thought that my heart would find its home. I don't say much about this here, because it's so deep and so private. But just for today I'll shout it from the rooftops - he is my world.
Inspiration
I'm really looking forward to being finally settled in with the new house/job, sorted out, unpacked, organized, with all the loose ends tied up. Why? Cos I've got things going around in my head that want out!
I haven't taken a decent photograph in ages. I really really need to haul out my little Canon A95 and get going again. I may even take out the ancient Minolta with it's film roll and many lenses, and see what I can accomplish with that! It always took the most amazing depth pictures, something the digital doesn't achieve quite so well. Or perhaps I need to fiddle a bit more, and actually READ the instruction manual? :-)
I haven't put colour to paper/canvas in ages. There's some arty things I want to splash big and dramatic onto a large surface. Or at the very least pencil a few lines on paper. I have some of my son's stuff from years ago that needs framing too.
I haven't hauled out the sewing machine in ages, except for sewing up something around Xmas. I'm probably going to need to sew curtains soon... but there are other things calling my name. Having an overlocker handy certainly helps.
There's the woodwork I mentioned - why should I pay exorbitant amounts for factory-made non-solid-wood stuff when I can craft something unique and beautiful myself? I have so many ideas running around my head, and a need to make a few things for our home too.
I haven't touched the piano in months..
There's creative body work too. I really need to set aside some time for stillness each day, for quiet and relaxation and getting my soul back into my body. Perhaps throw in a little of the yoga type stuff, and breathe deeply and well. Add in a bit of really good cooking instead of semi-instant one-pot meals. Learn to enjoy balance and health again.
All this stuff has been put on hold for a while as the urgent stuff gets done. But I can't put it off too much longer. There's creativity in me that needs out, as soon as possible. With as much enjoyment as possible.
I haven't taken a decent photograph in ages. I really really need to haul out my little Canon A95 and get going again. I may even take out the ancient Minolta with it's film roll and many lenses, and see what I can accomplish with that! It always took the most amazing depth pictures, something the digital doesn't achieve quite so well. Or perhaps I need to fiddle a bit more, and actually READ the instruction manual? :-)
I haven't put colour to paper/canvas in ages. There's some arty things I want to splash big and dramatic onto a large surface. Or at the very least pencil a few lines on paper. I have some of my son's stuff from years ago that needs framing too.
I haven't hauled out the sewing machine in ages, except for sewing up something around Xmas. I'm probably going to need to sew curtains soon... but there are other things calling my name. Having an overlocker handy certainly helps.
There's the woodwork I mentioned - why should I pay exorbitant amounts for factory-made non-solid-wood stuff when I can craft something unique and beautiful myself? I have so many ideas running around my head, and a need to make a few things for our home too.
I haven't touched the piano in months..
There's creative body work too. I really need to set aside some time for stillness each day, for quiet and relaxation and getting my soul back into my body. Perhaps throw in a little of the yoga type stuff, and breathe deeply and well. Add in a bit of really good cooking instead of semi-instant one-pot meals. Learn to enjoy balance and health again.
All this stuff has been put on hold for a while as the urgent stuff gets done. But I can't put it off too much longer. There's creativity in me that needs out, as soon as possible. With as much enjoyment as possible.
Wood
I have a thing for wood. Real, solid, minimally-messed-with wood. Something you don't get a lot of when it comes to furniture / floors / anything these days!
But there truly is nothing as divine as the texture of a well-crafted table, or a slab hewn out of a solid trunk (edges left as nature made them, not squared to death). I love the smell of freshly-cut wood, from pine to the exotics. I've had great fun in the past crafting things from wood in my amateur way.
And I certainly haven't done enough working with it lately!
This morning, while perusing the feeds in my reader, I came across Madara Designs. And got a shiver of the lekker-goosebumps browsing their galleries! They bring out the beauty of each piece of wood they use, highlighting grain and form and colour. I love it!
Once we're all settled into new house and job, I'm hauling out the woodworking stuff again. There are way too many ideas floating around in my head, dying to be brought to life. It's time to get some of them made!
Red Velvet
This is a photo from a recent fashion week show. I'm not usually one for that kind of thing, but the second I saw this image it said "winter".There's something about velvet in rich wine tones that cries out for a bit of cold weather, perfect for luxuriating in. And although I love summer with all my heart (and a good deal of exposed skin that hides most other seasons), winter has its charms too. Cuddling up under layers of soft warm bedding, comfort food, dark chocolate (though who needs a season for that!). I'm actually looking forward to winter!
This year I'm planning a spot of redecorating. Enough years have passed since I looked around me and thought "hmm.. this room needs some work". Moving houses certainly gives a good incentive to try something new! To chuck out the clutter - or leave it in its boxes permanently. To rearrange the furnishings. To add those touches that speak "home". I'm all for neutrals and calming colours, practical natural fabrics and textures - but perhaps, just maybe, this time round I'll add a shot of red velvet. Just for winter. And just for the "lekkerkry" of it (boy, will my dog love that...). I may even wear it.
Varietal Vagaries
So there I was - standing in front of rows of wine bottles (happened to pass by on my way to other things in the shops), and it strikes me. I have absolutely no clue how to decipher from the many varieties what tastes good and what doesn't!
Thing is this - I've never been a wine person. Although I live smack-bang in the middle of an awesome wine region, the last time I tasted wine was when our class went to go see how it was made back in Tech days (I've always loved the smell of a winery in grape picking/squashing season). And I certainly didn't like wine then. OK, except for Delheim Pinotage Rose, but can't quite remember why.
Hmmm - correction. Previous statement is perhaps not entirely true - I had a miniscule sip of a few types recently and didn't like most of them. And a mouthful of dry red (or so) which I also didn't like that much but could swallow if required (provided it came with dark chocolate).
But then I did find one or two I could live with - white wines more sweet than dry, one with a wonderfully distinct apricot aftertaste (which even an uneducated palate such as myself could appreciate), and another that was labelled "naturally sweet light" (ie had been watered down with grape juice and had minimal alcohol). When it comes to champagne I prefer the sweet JC le Roux to the expensive dry stuff.
So there I was - standing in front of the wine section, looking at labels. And thought I'd throw it out to the general public. I know it's a case of each to his own, some like it so dry your gills curl up, others prefer Gewurztraminer (like me - see I know one!!! :-) ) and things that don't dehydrate your mouth.
But what makes a good wine? What's the difference between Cabernet Sauvignon, Sauvignon Blanc, Pinotage, and those just labelled Red or White? What's up with Merlot and Bordeaux, Port and Chardonnay? I realize ageing in oak can give a certain taste, and many of the bottles have descriptions that include fruits, herbs or what would normally be scents. Some are drink-right-away, others are leave-for-a-bit. Then you get the stuff in boxes (which I understand is not a good thing). But again, I have a totally uneducated palate. That said, I may not know much, but I DO know South Africa produces some of the best.
Consider this a virtual wine-tasting session! Spill it - enlighten me. And if there's not enough room in comments, feel free to drop me an email extolling the virtues of this or that. Heck - if you're in the area, go show me! :-)
Thing is this - I've never been a wine person. Although I live smack-bang in the middle of an awesome wine region, the last time I tasted wine was when our class went to go see how it was made back in Tech days (I've always loved the smell of a winery in grape picking/squashing season). And I certainly didn't like wine then. OK, except for Delheim Pinotage Rose, but can't quite remember why.
Hmmm - correction. Previous statement is perhaps not entirely true - I had a miniscule sip of a few types recently and didn't like most of them. And a mouthful of dry red (or so) which I also didn't like that much but could swallow if required (provided it came with dark chocolate).
But then I did find one or two I could live with - white wines more sweet than dry, one with a wonderfully distinct apricot aftertaste (which even an uneducated palate such as myself could appreciate), and another that was labelled "naturally sweet light" (ie had been watered down with grape juice and had minimal alcohol). When it comes to champagne I prefer the sweet JC le Roux to the expensive dry stuff.
So there I was - standing in front of the wine section, looking at labels. And thought I'd throw it out to the general public. I know it's a case of each to his own, some like it so dry your gills curl up, others prefer Gewurztraminer (like me - see I know one!!! :-) ) and things that don't dehydrate your mouth.
But what makes a good wine? What's the difference between Cabernet Sauvignon, Sauvignon Blanc, Pinotage, and those just labelled Red or White? What's up with Merlot and Bordeaux, Port and Chardonnay? I realize ageing in oak can give a certain taste, and many of the bottles have descriptions that include fruits, herbs or what would normally be scents. Some are drink-right-away, others are leave-for-a-bit. Then you get the stuff in boxes (which I understand is not a good thing). But again, I have a totally uneducated palate. That said, I may not know much, but I DO know South Africa produces some of the best.
Consider this a virtual wine-tasting session! Spill it - enlighten me. And if there's not enough room in comments, feel free to drop me an email extolling the virtues of this or that. Heck - if you're in the area, go show me! :-)
Heaven is...
This (camembert, green fig preserve and crackers)
..plus this
...plus this
..plus a little of this
..overlooking this
..with
...while
..all without moving from my chair.
..plus this
...plus this
..plus a little of this
..overlooking this
..with
...while
..all without moving from my chair.
Cow poop and tomatoes
See these lovely little baby tomatoes, fresh-washed with rain? They were part of last year's crop, grown right in my garden - organically of course.And what makes tomatoes grow big, sweet, dripping-juicy? Kraalmis - cow poop. The kind you buy in big bags from garden centres. Tomatoes love it! So do roses, and most other flowers and veggies.
I've just been up to my elbows in kraalmis again. The last of the veggies are planted out, ready to burst into colour and life and keep us in things yummy for months to come. New in the ground are two kinds of tomatoes, bush-beans, cucumbers, chilies and echinacea. Already doing their thing are onions, lettuce, basil, potatoes, strawberries, parsley, thyme, rosemary and chinese garlic chives. We've been gathering ripe plums and figs from nearby trees. One of the simple pleasures in life is delicious organic foods picked and munched within seconds. I'm hoping for a nice big crop of tomatoes especially this year.
Now one can draw all sorts of morals out of the act of gardening. Today's is this: after a year filled with cow poop, good things are growing. Deliciously enticing, fresh and enjoyable things that make me shiver with delight just thinking about them.
Sometimes all it takes a bit of cow poop and time to produce beauty.
Savour
Can you imagine if all food were just meant to keep us alive? Fuel for our cells? It wouldn't need to look good, taste good - we could have a nutritious drip inserted into our veins and still keep going full-strength.
Instead it's absolutely marvellous sometimes to truly relish the good food we have. I know not all of it is necessarily the healthiest, but there are some things that are just goooood!
I've got a favourite "comfort food" - a triple-decker sandwich layered with good-quality white cheddar and sliced sweet & sour pickles, microwaved for a minute until the cheese is just melting. Thinking of it has my mouth watering - though it's not something I'd live off of.
Lemon sorbet on a hot day - how divine is that! Or fresh-picked home-grown baby tomatoes, still warm from the sun and bursting like a universe of flavour in your mouth. Sweet watermelon - not grainy, not over-ripe, just perfect. Or a fresh focaccia steaming with herbs and olives right out of the oven.
Last weekend I got into baking mode and made pizza bases (my special recipe) - topped them with a mixture of crumbled feta, olive oil, rosemary, garlic and calamata olives. We ate that with a tomato-smothered pasta. Pure heaven.
And, on the more sinful side - what about a fallen chocolate cake - the kind that is merely dark chocolate, eggs and a smattering of flour, sinking into mousse at the bottom with a crisp thin crust on top. Too rich to eat in quantity, but a teaspoonfull melting in the mouth is ecstasy!
In winter there's nothing like the smell of a curry or thick stew simmering on the stove, or a tray of roast potatoes with thyme in the oven. The aroma of bread just baked, smothered in real farm butter and chunky strawberry jam.
I'm so glad we don't live with nutritional liquid drips feeding us what's needed to keep our bodies going. Instead we get to savour a myriad of marvellous tastes, textures and smells, revel in enjoying a meal or indulging in the ultimate treat.
Instead it's absolutely marvellous sometimes to truly relish the good food we have. I know not all of it is necessarily the healthiest, but there are some things that are just goooood!
I've got a favourite "comfort food" - a triple-decker sandwich layered with good-quality white cheddar and sliced sweet & sour pickles, microwaved for a minute until the cheese is just melting. Thinking of it has my mouth watering - though it's not something I'd live off of.
Lemon sorbet on a hot day - how divine is that! Or fresh-picked home-grown baby tomatoes, still warm from the sun and bursting like a universe of flavour in your mouth. Sweet watermelon - not grainy, not over-ripe, just perfect. Or a fresh focaccia steaming with herbs and olives right out of the oven.
Last weekend I got into baking mode and made pizza bases (my special recipe) - topped them with a mixture of crumbled feta, olive oil, rosemary, garlic and calamata olives. We ate that with a tomato-smothered pasta. Pure heaven.
And, on the more sinful side - what about a fallen chocolate cake - the kind that is merely dark chocolate, eggs and a smattering of flour, sinking into mousse at the bottom with a crisp thin crust on top. Too rich to eat in quantity, but a teaspoonfull melting in the mouth is ecstasy!
In winter there's nothing like the smell of a curry or thick stew simmering on the stove, or a tray of roast potatoes with thyme in the oven. The aroma of bread just baked, smothered in real farm butter and chunky strawberry jam.
I'm so glad we don't live with nutritional liquid drips feeding us what's needed to keep our bodies going. Instead we get to savour a myriad of marvellous tastes, textures and smells, revel in enjoying a meal or indulging in the ultimate treat.
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