nablopomo

Latte Explorations

It wouldn’t be nanoblomo on this blog, if I didn’t squeeze in a wee entry on hot beverages. Last year, when the annual, parental cry of Christmas present hits went up, I dredged up the idea that I’d like a milk steamer. I’d gotten slightly obsessed with coffee lattes – the only kind of coffee I actually enjoy – over the last few years and had recently discovered the odd sub category of tea lattes, especially the ones that shouldn’t really work. (I know from unfortunate experience that milk in green tea is vile, so why on Earth is a matcha latte so darn good?) Being able to make my own seemed a good way to save myself both time and money of a morning. I got myself a little insulated mug – its got owls on, its very cute – picked out a little milk frother – try to find a non industrial milk steamer outside of a coffee machine proved to be an exercise in banging my head off a wall – and bookmarked a whole bunch of recipes for my favourite odd tea lattes and planned to beat the January blues with them.

Of course, life happened in January and I didn’t have a commute to need to make lattes for, so my careful plans fell by the wayside. Other than a couple of uninspiring attempts at better hot chocolate my milk frother has been gathering dust in my cupboard. However, November has arrived, with driving rain and gloomy grey skies, and in the aftermath of a grinding cold, my commute has been in dire need of a cheer up. So I decided to break out the milk frother and bring myself some much need seasonal cheer.

A while ago, I came across a tub of the instant matcha sachets – on one of those, end of line shelves in the supermarket – and made grand plans to have a go at making my own matcha lattes. (They can be rather hit or miss, either divine or a little…dusty, depending on which barista you get in the coffee shop.) I had delightful plans for comparing and contrasting between those made with the ground matcha and different kinds of green tea bags. Would a Tokyo Fog turn out to be more my thing? What would you call the same thing made with Jasmine tea? (A Beijing Fog? Given the air pollution issues in that city that doesn’t sound entirely appetising.) Yet, once again, I didn’t get around to actually doing anything about my exciting plans until gloomy mid-winter came to call. I’ve been glorying in a seasonal special at my favourite tea shop called a Matcha Maker, which is essentially a white hot chocolate matcha mash-up. It’s utterly heavenly, so once I master the straight forward matcha latte, I need to perfect that one. Though first I’ll have to figure just how they make it!

This week I have, for reasons that don’t need explored at this juncture, been working on perfecting my London Fog. I’m not entirely sure what it is about a well-made London Fog, but there’s something deeply comforting about drinking it. Somehow it brings out the best of the Earl Grey, that deep aromatic flavour and almost floral scent. I suppose in certain ways its my ideal form of tea drinking. My preference when it comes to standard tea is strong with lots of milk (several of my colleagues just leave the bag in for me when they make my tea – as does the lass in my favoured tea shop when she makes me a London Fog) and when you make a London Fog you make the Earl Grey into a highly concentrated brew which you then top up with a decent serving of hot frothy milk. It’s hot, soothing, flavoursome and just a little sweet. Perfection.

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Homegrown Adventures

It’s been a while since I’ve written anything here on a regular basis, but I wouldn’t want you to think that I’ve not been cooking in the interim. Perhaps not cooking as much as I’d like, but certainly cooking and even occasionally being adventurous. This month has largely involved cooking from my garden and the gardens of various friends.

We’ll start with my own garden adventures. In the Spring of this year, I finally got round to starting my own, long wished-for, container herb garden. I started with a basic selection of herbs to see what worked and what didn’t. And more importantly, what I cooked with and what I didn’t. Apple-mint, thyme, rosemary, parsley, purple sage and lavender. I was warned about the prolific nature of mint, so kept it in its own container within my larger herb container, but honestly it was the parsley that nearly took over the world. I have eaten a lot of parsley this year, I had no choice, it was that or watch helplessly as it colonised the entire container. I’ve used it as a substitute for coriander, I’ve used as a garnish on all sorts of things, I’ve cooked it in soups and omelettes. Never has my food been so well seasoned as it was this summer.

Tiny herb garden ahoy

Having only narrowly avoided drowning under the parsley, I didn’t have a great deal of a rosemary crop, but having gone to such effort to save it, I felt the urge to do something special with what I did salvage. So I decided to make herb infused oil. Over the last month or so, a jar of oil has been gently infusing on a sunny window-sill, its burden of rosemary and thyme getting an occasional shake on the passing. Some of it has even been bottled into a pretty little gift bottle. So I guess I better start cooking with my own share, in its rather more prosaiccontainer: a former jar of mayonnaise.
Herb oil

More recently I’ve acquired a Bay Tree, which, as the Autumn as turned, has reminded me that there are other ways to preserve herbs for the winter. As beautiful as my purple sage is to look at, I’ve hardly cooked with it. So I’m attempting to dry some in two different ways to see which works best. One set are being tied up in a cool dark place to air-dry and the other are going in the bottom of the oven on as low a setting as I can get it. We’ll see which works best.

This Autumn has seen the most extraordinary glut of apples. Almost everyone I know with an Apple Tree (and a few more I didn’t even know had one) has been pressing bags of apples onto everyone they know this year. I ended up with unexpectedly red cooking apples – the owner of the tree claims that every other year they’ve been green – that ended up becoming parsnip and apple soup, and several mini apple pies. I also ended up with nearly 3kg of proper tiny crab apples. (I could have had more if I wanted. They’re owner just got sick of picking them she had so many.) The only thing to really do with them was make jelly, so I ended up buying a jelly bag and getting the pure and ridiculous joy of straining them overnight, like a small scale version of my mother’s jelly-making shenanigans from my childhood.

Cooking Crab ApplesStraining the Apples

It took me…a while…to get the jelly to set, but I did finally manage it, so I now have a ridiculous hodge-podge of sizes and shapes of jars of apple jelly. The real mystery of which, now that the excitement and novelty of finally achieving jelly has faded a little, is emerging. Why, if the apples were yellow, the juice that I extracted post straining was yellow and the sugar was white, is my jelly, a bright vibrant red?
Apple Jelly!

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Cooking the Book – Being a More Adventurous Cook

I must confess, the only reason I have anything to write about for this post, is because I wrote the last post. It wasn’t until I was posting it that it dawned on me that I hadn’t actually cooked anything new from my book last month. Which caused me to squash in some extra cooking at the last minute.

However, what it did also do was make me cook something on a day might not otherwise have cooked at all, or eaten remotely well. Instead I ate something delicious and deeply satisfying, like a hug in food form that would keep me going for several days afterwards.

This month’s recipe was a little bit of an adventure. It started with some broccoli. My housemate went away to visit their cousin and left me a note asking me to use up their broccoli. So when I broke open the recipe book, I knew that it needed to involve broccoli in some capacity.

I came across Sesame Beef and Broccoli with a Honey Soy Sauce and that was my original intent, but as I looked further into it and its practicalities and realised it wouldn’t work with the protein I had on hand. (Although the illustrative photo show small lumps of meat that I could easily substitute with the packet of seasoned tofu I had in the fridge, it turned out that you needed a steak, which would be coated in sesame seeds and only later chopped up.

What I ended up making was a combination of that recipe and the recipe for Chicken and Cashew nut Stir-fry with Hoisin Sauce and Five-Spice Rice. I swapped the Chicken out for the tofu pieces – good texture, didn’t fall apart the way most other tofu I’ve tried does – and not having three different colours of peppers or any spring onions on hand, traded those for mushrooms, one kind of pepper, some baby sweetcorn and the all-important broccoli. Handily, par-boiling the broccoli and sweetcorn gave me a vegetable stock to make the sauce with so I felt brave enough to tackle making my own stir-fry sauce. Disappointingly the recipe suggested a bottled hoisin sauce, or using corn flour and soy sauce instead. So I took that idea and combined it with what remains my favourite Chinese sauce that I can actually make myself. It’s a combination of soy sauce, limejuice, rice wine vinegar and mirin. (It should really have brown sugar too, but I don’t think it would have worked cooking the sauce the way I did, in the middle of the stir-fry.) It’s a firm favourite of mine and it did not disappoint here.

I’ve tried making five-spice rice before with little success, where some spices can be thrown into the cooking liquid and give a delicate flavour to the rice, I’d always found five-spice rice to be strangely bland using this technique. However all was revealed to me, if you toast the spice mix first then stir the rice into the toasted spice to coat it and then add the water, you get a much tastier more flavoursome result.

Stir fry of great joy

In a call back to my original choice of recipe I swapped the cashew nuts for sesame seeds for scattering duty. Something that I used to do all the time, but rarely do these days.

So really I was more using the recipes as a set of guidelines for techniques I wanted to try, rather than a set of strict instructions. However, I feel that given that the recipe is literally called ‘how to be a better cook’ I think Lorraine would probably approve of that methodology.

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Comfort Food

For a variety of reasons, I haven’t been writing as much as I’d been expecting to this last few weeks. I never quite got round to mentioning here that I’ve been doing nablopomo again this year, not that you’d notice if you only you only read this blog. (Due largely to the fact that I’ve actually been blogging regularly here this year, so I didn’t actually have a backlog of posts I’d been meaning to make to catch up with.)

What I have been thinking about a lot lately is comfort food. What constitutes it and why does it hold such an appeal for us. I spent the early part of this week fighting off a head cold and frankly all I wanted to eat was comfort food, preferably comfort food of my childhood. Food and health, or rather food and self-care have a rather straightforward relationship for me. I learned to cook – beyond the basics – when I was living in Bournemouth and doing my Masters, as an act purely and simply of self-care. I was constantly getting throat infections and generally showing the signs of student life having worn down my body. Taking the time to learn to cook well and to feed myself properly was a radical act of self-care for me; that was physically and psychologically healing. Good food became both the fuel for and the reward for hard work. Over the years, I have taught myself that whenever I feel a cold coming on, the most important act of defence is to make a big pot of soup, packed with as many vegetables and pulses as I can get into it. Because if I fend it off I’ll have tasty soup to help me fight it and if I end up coming down with the cold, it’s entirely possible to live off the soup while I’ve no energy to cook anything else.

One of the less fun aspects of being a vegetarian is that much of the comfort food of my childhood that I crave when I’m sickly is no longer available to me as it contains meat. Often now, when I find myself craving childhood comfort I end up just making mashed potatoes or a big jug of custard. However, on Monday night I found myself longing for potato and leek pie, and decided to make my own take on it. I could, theoretically have made it with quorn sausages to make closer to the original, but I knew I had both potatoes and leeks in the house and grabbing a wee pack of puff pastry from the chiller cabinet was about all the complexity I could cope with. I stuck the potatoes on to boil and gently cooked the leek in some butter while the oven heated. While my white sauce will never be a patch on my mum’s, I do make a decent mushroom sauce, and apparently this carries over to leeks too. By the time I had a good consistency of sauce the pastry was in the oven and I was able to mash the potatoes, combining sauce and mash into a soft but firm pie filling of pure comfort. Served with little wodges of puff pastry it both looked and tasted like comfort food straight out of my childhood.

2016-11-27_07-08-17

I ended up with loads of filling so I kept the leftovers to use up with the remaining pastry on Wednesday night ahead of a long train journey. On that occasion I decided to attack my pastry with some little crimped circular pastry cutters I have and that added to the delightfully childish nature of the meal. My mum assures me that I’ve actually amalgamated two separate childhood meals into one here, but I agree with her that it hardly matters if I find it comforting.

Speaking of my mum and comfort food, we were both feeling the need for comfort food when I saw her the other day, so I gave her the excuse to have soup and pudding and call it a meal. (No matter how good I get at making soup, how happy I am with the soups that I make, no other soup, than my mum’s vegetable broth will ever taste as good when I’m sick.) Particularly I gave her an excuse to make semolina with tinned fruit, and I can think of no pudding more stick to the ribs filling and comforting, the true definition of a pudding that gives you a hug!

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Cooking the Book – October Edition

If my cooking in October had a theme, it was leftovers. I felt like I was constantly eating leftovers, that my ability to cook anything was being ham strung by endless little containers of ingredients and portions of previous meals. Normally this would be smashing but when you’re trying to cook up your cupboards, it is less than ideal. (I made curry last night – Keralan Quorn Curry – and didn’t bother cooking rice with it, as I’m still using up the polenta…)

Butter Chicken (well, Quorn ‘chicken’ pieces if we’re being accurate) because I love a curry. I’m sure none of you had the least suspicion that that was the case. Because the take away of choice for my childhood was Chinese food, I never really encountered the classics of British-Indian take away food until I was an adult. And while I’ve eaten a fair few regrettable Chicken Tikka Masalas over the years – when I still ate meat I was much more at the Korma/Pasanda end of the spice scale – I’ve never actually had Butter Chicken. I’ve no idea if what I made was remotely accurate, but I would certainly make it again. Although I would make sure I had plain yoghurt next time. I realised halfway through that I’d forgotten to get plain yoghurt, but courtesy of my yoghurt maker I had a big tub of mango yoghurt in the fridge. Lots of curries use amchoor, and I really like them, so I figured, what the heck, it was worth a shot. And it does work, it makes it a very fruity curry, but it works, though I don’t know that I’d recommend it unless you’re similarly caught short.

It did also lead, as part of my cupboard cookup, to my making Curry Quesadillas. By means of toasting a couple of left-over tortilla wraps in the frying pan, filling them with left over curry, chucking in some paneer – to go with the theme – and some shredded mozzarella. It was actually really good. Not a fusion food combination I imagine showing up on a menu anywhere any time soon, but surprisingly good, quick easy food to make after a back shift.

Mini Chestnut, Apple and Spinach Wellingtons. Which are not, I would contest, particularly ‘mini’. I made them as a sort of test run, as a possible Christmas food dish. I think I’m more disappointed in them because I actually watched Lorraine cook these on the tele a couple of years ago. (While staying with a friend in Belfast almost exactly two years to the day before I made them.) They looked delicious at the time and when I saw them in this book I was really excited and I’ve been looking forward to making them ever since. They’re alright. Not horrible, not brilliant, just alright. I found them very dry, both in filing and entirety. I do wonder if they might be rather better made with puff pastry, if that might make them lighter in a way. However, because I ended up with too much filing – I was using up dried green lentils rather than canned ones, and I over estimated the conversion rate and ended up with cooked green lentils coming out of my ears – and I used it up by means of stirring it up with some passata and sticking it in a baked potato. Which was delicious – really, really good. So I’ll be trying this recipe again at some point but with added passata in the filling as I think that might solve the problem entirely.

Actually I ended up making a third recipe out of the book this month, as I made Shallot and mushroom gravy to go with my Wellingtons one day. Which was…fine. I tried to scale it down to just have enough for one person, but didn’t cut down the shallot enough – they were quite sizeable shallots which didn’t help, I suspect that if they’d been the little round ones it would have been fine – so it didn’t really break down enough during cooking so I ended up with a weird lumpy gravy – I should have stuck to my usual mushroom sauce, that’s considerably nicer.

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Dal Be Back…

Over a year ago, when I was attempting to cook up my cupboards ahead of moving house, I made a supplementary list of recipes that eventually was amalgamated with the ’30 Recipes’ list. Partly because certain recipe books were in the wrong cities and also because when I originally compiled the recipe I ate meat and these days I’m a vegetarian. I’ve talked before about my recipe book ‘problem’ that these lists were an attempt to curb.

Being back in Inverness, I once again had access to the Dal Cookbook that I obsessed about last year. (And despite my myriad plans made nothing from…) Since then I’ve made two recipes from the book – Lentil Kutu with Green Beans and Moong Dal with Cauliflower – so it seemed sensible to write about them together. They actually had a few things in common. For a start they both turned out to be different versions of recipes that I’d cooked before. In the case of the Lentil Kutu an inferior version and in the case of the Moong Dal with Cauliflower a far superior version. One of the disappointing aspects of the book was that many of the recipes followed essentially the same pattern. Cook lentils, cook vegetables, grind spice and fry them in oil, combine veg and lentil, pour spiced oil over the mixture and serve. I much prefer the lentils to be cooked together with the spices (even if that does sometimes involve counting in and out the cardamom pods), as I prefer the way the flavours disperse through the lentils. I feel it gives a richer and mellower flavour.

Lentil Kutu with Green Beans sounded like it would be amazing but ended up being really messy to cook and frankly a bit disappointing. Strangely, when I was eating it I thought, I’ve made something really similar to this before and it was much better. But having retrieved the book I thought it was in, I can find no dals involving green beans. (No green beans at all.) I can only presume that I made another similar dal that was meant to use another vegetable entirely, but I used green beans for it because that’s what I had to hand. Which doesn’t help me in the slightest to narrow it down and find the preferred recipe.

Gooey

Moong Dal with Cauliflower, is clearly the dish that the Lentil and Cauliflower Curry, which I found in my mum’s Oxo cookbook, was based on. The flavours are much nicer (and obviously more authentic) though for reasons of preferred spice frying techniques, I may well cobble together a recipe that is a combination of them both for future use. Lentils and cauliflower make for such cheap and tasty bulk curry cooking.

Moong dal with cauliflower

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Bake More Often: Baking in Unfamiliar Kitchens

Over the last year and a half, I’ve lived in three different places, which has meant three different kitchens. One of those was my parent’s kitchen, which is familiar but having been away seemed strange and new again last winter. I adored the kitchen in my old flat. It was big and between my flatmates and me we basically had everything culinary we could possibly need (and a few things we didn’t). One of my flatmates was as keen a cook as me and the kitchen became the main social space of our flat. The weekend that I moved in there were home made brownies and I never had a chance to get nervous about cooking in this kitchen because someone else was already experimenting. There were successes and disasters and not a little heckling.

My current kitchen is different. It’s small and perfectly formed but it’s not mine. I’m a lodger and however well that situation has worked out, I’m always aware that this is someone else’s kitchen. It’s exacerbated by the fact that my landlady isn’t much for cooking herself. She doesn’t bake at all. I already spent much more time in the kitchen than she does just making dinner and preparing packed lunches. So for months I chickened out of baking. After my excellent start to my Bake More Often challenge in the first three months of the year, I didn’t bake again for another three months.

Then June arrived and with it both my parents’ birthdays. And they came to visit. In our family birthdays are always marked with cake. Even when I was writing my dissertation in sunny Bournemouth and couldn’t come home for my birthday, my parents sent me a tiny box cake in the post. I couldn’t not provide cake and pride forbade the shop-bought variety. There were some obstacles. Due to the aforementioned small kitchen, most of my non-essential cookware is in storage at my parents’. I had no cake tin and it seemed foolish to buy one up here that I would use once or twice and not again after it. Equally it seemed foolish to buy flour and sugar and all the rest when I had no room to store them and would probably only bake once or twice. So I determined to get one of those packet mixes and make a cake that way. After all I’d got back into baking back in Bournemouth after I’d found a packet on special offer and had too much fun making butterfly cakes…

Flutterby Cake

Then I discovered that neither did my landlady. In fact the extent of her baking equipment is a large bowl, a whisk, a set of scales, some wooden spoons and a bun tray. Undeterred I bought packet mix and butter, and made red velvet cupcakes. Not quite as impressive as I’d hoped but baking nonetheless. The icing was a bit of a disaster but the buns were tasty and my parents were impressed that I’d actually produced cake in this strange new kitchen.

Red Velvet Cupcake

The oven has taken some getting used to. Its highest temperature is 200˚C (it’s a fan oven thankfully) and pretty much anything I ever bake in it takes at least 5 if not 10 minutes longer than the instructions say. It’s been an experience. However, I’ve persevered, as evidenced by the fact that I have another two Bake More Often posts planned for this month. (Pastry is a bit of a theme; it seems to be the most consistently successful substance to bake in this oven.) I made Banana and Peanut Butter muffins and they were…fine. Well the recipe needs a bit of refining which doesn’t help but in the end I established that giving them a wee zap in the microwave then letting them cool down again made them quite pleasant to eat for breakfast. Given how nice they looked and smelled they were just a bit underwhelming.

Banana peanut butter buns!

Back to the drawing board with those ones I fear…

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Simple but Satisfying

Sometimes when I’m cooking – or more often, when I’m planning what I’m going to cook – its easy to get caught up and make things overly complicated. Too many ingredients, too much fuss, when all I really want is something simple, filling and tasty to eat after work. Sometimes I want to cook something fancy as therapy and others I just want a full belly.

Monday was one of those nights, I’d made plans for what I was going to make and thanks to a lack of one vital ingredient they were scuppered and I needed to make something else. I got caught in a loop for ages, looking for and rejecting potential recipes based on different things I had in the cupboard and fridge. Round and round I went, back and forward, making no progress as time ticked away and I got steadily hungrier. Eventually I went raiding my cupboards for something quick and easy and came across a packet of couscous. Couscous is pretty much the definition of quick and easy, but what to have with it? I raided my cookbooks for inspiration and came away with assorted ideas. Feta is a popular choice and I had some in the fridge. I’d been half-heartedly preparing some spinach for the abandoned recipe so I had a small pile of that on hand. A quick dig in the salad box unearthed some spring onions and a small pepper.

I measured out the couscous and stuck it in a pot with some vegetable stock, leaving it to do its thing while I gently softened the spring onions and pepper in a little olive oil. When they were nice and soft I chucked in the spinach with a little more oil and wilted that down. Once the couscous had drunk up the stock, I crumbled in some feta into it and stuck some heat under it. I gave it a few minutes – stirring regularly – then added in the veggies and a wee twirl of lime juice. And tada. 200g of couscous, half a pack of feta (it goes lovely and melty in the couscous) and some oddments from the fridge made a filling dinner one night and the leftovers made a tasty lunch another twice. So easy and effortless.

(Though if I make it again, more spinach and a full sized pepper would be preferable. And I’d add the lime juice at the soaking stage. But otherwise…)

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Like the Internet reached out and hugged me.

I’ve known my friend Sarah for the best part of a decade now: since the days when we both lived on the south coast of England. We share an abiding love of horror movies, but food has always been our favoured method of communication. Despite having left home with a good grasp of the basics, I was a very unadventurous cook. More importantly, despite my love of planning and organisation, I’m fundamentally not a very organised person. (Most jobs I’ve ever had have involved either high levels of organisation or working to deadlines, so all my energy goes into those, leaving my personal life with a sort of Douglas Adams approach to deadlines…) So when I was living down by the sea, working on my masters’ dissertation, my organisational energies for anything that wasn’t research or writing was utterly minimal. I would get up eat breakfast, start working and get caught up, forget to have lunch and suddenly it would be dark and I’d be feeling light-headed, because it was 8 at night and I hadn’t eaten since 10 in the morning. And at the point when you’re already ravenous, that’s a really bad time to try and make sensible and healthy choices about food and what you want to eat. I ate a lot of pasta with sauce that was made from chicken soup, generally with either sausages or bell peppers. That or chicken in a cook-in sauce with rice. Unsurprisingly I got sick a lot. (I eat a lot of fruit – I suspect it’s the only reason I didn’t get scurvy as a student.) My blog from back then talks a lot about poor health and poor diet and learning to cook to combat that. At some point I borrowed one of my mum’s OXO cookbooks and diligently worked my way through that to varying degrees of success. Along the way, as I started feeling the benefits of cooking properly, I started to branch out into ingredients I wasn’t familiar with. Sarah started gently nudging me towards new and interesting foodstuffs, sharing quick and easy recipes that were tasty and simple, but felt grown-up and adventurous. (She mothered me a little, but far from home and determined I could make it on my own, I kind of needed it.) The distance between pasta and sausage and peppers in a chicken soup sauce and gnocchi and chorizo, with cherry tomatoes, in pesto is not that far, but it feels a thousand miles away. Pancetta and Parmesan and spinach and ricotta, all rolled into my repertoire and stayed there. Mostly she taught me how something a little different (that squeeze of lime juice or sprinkle of parmesan) could turn an ordinary meal into something special. Reassuring instructions and tips in the IM window as I cooked, encouraging me to be adventurous in the kitchen and somehow it was easier to be brave.

I was a long way from home those days, and it was years ago, but gnocchi with cherry tomatoes and pesto is still comfort food. I’m older and wiser – I hope! – now, a vegetarian even, but I’m a long way from home again.

I’ve recently discovered Instagram (I keep a food blog, no one should be surprised that I would gravitate towards a social media format stereotypically known for people photographing their food) and have been vicariously enjoying other people’s food. One of those people being Sarah. The other week she made a particularly tasty looking soup. Mussaman chicken soup. She reckoned it would be dead easy to make it veggie with lentils instead of chicken. It sounded pretty darn good and I told her so, and she responded with the recipe.

I’d not been…good about cooking during September (or August really); in fact the only thing I’d been consistently making was soup. I’ve eaten a lot of broccoli and blue cheese soup but otherwise if I did a decent cook once a week I was doing well. I make grand plans about what I’m going to make, but I don’t actually make very much. If food is self-care for me, then I wasn’t doing a very good job of looking after myself. I needed to break the spell. Soup I could do, I bought the ingredients I didn’t already have – the list nestled safely on my phone as a reminder both of what I needed and that Sarah would be expecting to learn how I got on with it.

One Sunday I made the soup. I even remembered to buy a nice crunchy loaf to eat it with. It was warm and aromatic. Spicy without a chilli kick of doom. I mentally made notes for future cooking, an extra five minutes for the lentils and sweet potato, perhaps a little seasonal squash (if pre-cooked) would work well in the mix, debating whether blending it would improve or weaken the soup. It was tasty and comforting and a bit different from anything else I’d made recently. Almost as though my friend had reached out through the Internet and given me a hug. It was, in fact, exactly what I needed.

Mussaman Sweet Potato and Lentil Soup

It did in fact break the spell, setting me off on all sorts of cooking adventures. Sausage rolls and pesto puffs, various curries and several different ways with apples. I made spanakopita from her instructions too, despite never having eaten feta cheese before, stepping into the unfamiliar territory of Greek cuisine with only an old friends reassurances that they were simple and tasty – correct in both cases. (Exploded a little but I’ll get the hang of them eventually.) I’m on a downswing again from my cooking kick of the last month or so. I feel all scatty and disorganised. But when I was searching through my cupboards and fridge for inspiration this evening, I came across the left over feta from the spanakopita and remembered to be brave. Made something simple and filling, but a little bit different. Spanikoptika for dinner

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Nablopomo Approaches!

November is almost upon us and as such, Nablopomo has rolled around again. I started last year’s challenge, late but with good intentions, but only managed four posts in the end. As I’ve not been writing very much over the last six months, it would be great if this challenge got me back into writing regularly, but honestly as long as I write more than four posts this month I’ll consider it a victory. To make things hopefully go better, I’ll be dividing my posts for the challenge between here and my film blog. The idea being that when I don’t want to make posts about films I’ll write about food and visa versa.

I am slightly more confident about my chances of success this year, due to having actually made a plan this year. Last year I just had some vague ideas of some themes that might work but this year, I’ve made a list of the posts I’ve been thinking about writing lately with titles and wee descriptions. (14 of them! That’s nearly half the days accounted for.) So my real target will be to get them all written by the end of the month. Anything more than that will be a bonus.

I’ve got a plan: let’s do this.

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