January For Real

Instead of rushing around tidying the house, dealing with admin and putting a wash on, I made the bed and sat down to watch a little Goldcrest flit around in the Conifer across the road.  It was a soft morning; the edges of the mountain and the forest blurry with mizzle. I’ve been making a conscious effort to slow down when I can; resting and relaxing are not things which come easily to me,  I’m not sure if it’s an ingrained trait of a hospitality worker but being idle makes me feel uncomfortable and so, like the Goldcrest, I usually flit about from here to there busily doing everything and nothing at all.

The sort of work I was up to this week; Hazelnut Choux

I thought it’d be helpful to share the ways I’ve tried to create more space to relax or do something enjoyable; this is also a way to show myself how easy it was to snatch time to do these things and I feel all the better for it. I had some busy work days this week including an exciting photo shoot and teaching a patisserie class whilst also soothing and supporting the frustrated, tired children who are exhausted after their first week back at school.

This can more realistically be read as; I procrastinated a lot at work which resulted in periods of hectic disarray, I havent had a full night’s sleep this week as one child has a bad cold and there have been crazy big emotions as we steer back onto some kind of path of normality of term time. Therefore I really needed to carve out some time, in fact my body was crying out for it, a necessity!

The Colour of January

The colours and the light at the moment are so beautiful, bold and striking. I’ve walked at the beach a couple of times, a quick loop from the tennis courts over the beach and back along the top of the dunes by the golf course, keeping a focus on the ever changing light across the Sea of Moyle. The path back to the river is lined with Alexanders, a pungent wild green herb which grows in abundance here. It’s luscious vibrant green leaves in proud defiance of winter. When paired with it’s other verdant January buddy, three cornered leek, they make a delicious pesto. Pockets filled.

Never Ending cake and a coffee break

I’m still munching away on my mum’s beautiful Christmas cake, she always gives me a wedge (potentially the best Christmas gift) and since I’m the only who eats it in our house it lasts well into the new year. I took a nice break at the kitchen table with a cup of coffee and sliced a piece of cake with one of the bone handled knives inherited from Granny. I smiled at mum’s clever baking, marvelling at the equal distribution of fruit and nut and thinking how lucky I am to call on her anytime I need help, advice or support. It’s never JUST a cake for me!

Friends

tiny besties

We had our swim together as usual, the shock of the cold water suppressed by that bond of sisterhood and friendship, warming the heart (though unfortunately not the toes.) ‘We’re in it together.’ The pauses between sentences, happy and comfortable in the quiet moments. Being present for each other, friends are gold.

Food for you alone

Contemplating what delicious things my body needs; crispy fried free range eggs for protein, toasted almonds for fats, mixed grain sourdough for fibre and carbs and sauerkraut for good bacteria! Focussing on the things I like to eat, not having to leave things out or compromise. Trying not to grab something of poor nutritional value when on the go, or worse, forget to eat and instead taking the time to sit down at the table and eat without distraction.

Get Outside Again and Again

Outdoors; even when it’s sideways rain, blustery northerly winds. Even when you’re face scrunching into the gale, fingertips frozen. Even when the welly sucking mud threatens your footwear and the darkness of January afternoons swoops in quickly. Even a short walk, even a breath full.

True love and a Pint of Stout

The Saturday post work pint with my one true. Say no more.

Homebaking

Underrated and undervalued. I hope more people get back to homebaking. These are the comforting delicious foods that are quick to prepare and usually rely only on simple equipment and staple ingredients. Oaties were often waiting for us when we came home from school, or maybe a little sponge or rock buns. I made these with light brown sugar instead of caster and wholemeal spelt rather than plain flour. Recipe from mum x

Oaties

110g Plain Flour (if substituting with wholemeal drop to 95g)

225g Rolled oats

225g Unsalted buttter, cold, cubed

100g caster sugar

pinch salt

Preheat the oven to 170 degrees, line 2 baking sheets with greaseproof. In a large bowl rub together the butter, oats and flour. When breadcrumd texture add the sugar and salt and mix again until it comes together in a dough. Roll out to about 1cm thickness and stamp out with a pastry cutter. Bake for 16 minutes. Sprinkle with some caster sugar while still warm or put squares of dark chocolate on top and let them melt slowly.