Maybe if I keep a brisk pace between putting things in my face and putting them in interspace, I will be a self-encouraging eating-sharing machine. Perhaps blogging could be part of my digestive process. According to Auyervedic foodspeak, you’re supposed to lie down on one side (I forget which one) for 20 minutes at some point after eating. It does something (which I also forget) to assist digestion, which is very important in that lifestyle. Instead of that, I could just sit semi-upright and talk to you. So, somewhere between eating and shitting, lies blogging. I think that’s romantic. Do you feel romanced?
I’m taking small steps in trying to rehabilitate my foodself. Today I told the girl at the wholefoods shop that I eat takeaway every night, which is mostly true. She was about as shocked as the time I told her that I make porn. She told me that she cooks dinner for herself every night. I wanted to hit her, but she’s so pretty, and I don’t hit pretty girls who haven’t requested that I do so. I let her know that I was on the mend, though, and presented my tin of organic baked beans for her to scan. She seemed reassured.
Today I made something along these lines. I overcooked the lentils. I subbed white vinegar for red. I brushed the dust off of my favourite cast-iron skillet to find that it has lost a lot of its seasoning to mis- and underuse over the last season or so. It still cooked nicely, but I do feel sorry that I neglected it.
Small steps, small steps.
Soaking black beans for tomorrow.
Cast iron is forgiving and has “memory” — it’ll return to its seasoned state very quickly. I think. Anyway, it’s great to have you posting again. In inspiration/honor of your return, I see a session of cooking and freezing this weekend.
It does have memory, you’re right – which is what’s so special about it. Even over the last couple of days it’s starting to shine up a bit, possibly enough for me to make my own tortillas on it tonight. Thanks for returning with me, it’s a pleasure to have you ’round.
So supremely excellent to see you back in this space.
I have been perfecting anzacs over the past month and thinking of you… in a totally non-creepy way of course. I also bought a preloved kitchy apron, this purchase was inspired by you, you wear an apron like no other.
xo
Why think you miss. At the moment I’m looking for the Ultimate Apron, which I think will have to be commissioned. The lightweight vintage prints are not quite cutting it for everyday use – those are more suited for sexy cooking times, or ones which involve photo shoots. I need something more hardy.
On another note: at the shop we make our Anzacs with spelt flour, which takes those babies to a whole other level. A nuttier and more whole-tasting biscuit experience. I recommend it. You should be able to get it at grocery stores, I know Piedmonte’s has it. It’s pricey, but worth it. I’m spelt’s biggest fan.