I'm in a quiet office working on spreadsheets and taking a very short (sshhh) break to post this. I'm thinking about the weekend, about the book that I am so very absorbed in, reading it when I get out of the shower, delaying dressing for as long as I can to have more time to read, I'm thinking about making granola, about the little bit of blue sky that has just appeared and hoping it stays around, about what we will do this evening. And while I think, and work, I'm listening.
To this.
To this.
To this.
To this.
Just a little insight into my day.
Friday, 27 January 2012
Thursday, 5 January 2012
2012
I read 33 books last year.
Starting with Room, ending with A Christmas Carol and enjoying, along the way, Tove Jansson, Hans Fallada, Caitlin Moran, Jennifer Egan, and Peter Hill.
One of my mini resolutions in 2011 was to write down the books I read with the date I finished each one. I'm doing it again this year.
2012 started with Julian Barnes, I'm halfway through book two. I don't know why this small habit stuck but I'm glad it did, looking back, seeing the list rise and fall, some months with five or six books, some with just one, remembering why, where we were, what else was happening.
There were other resolutions, small ones, ones I wrote in my diary at the start of the year. Some have worked, some have fallen by the wayside, as these things will.
2011 was the first year in I don't want to think how long when I didn't start January telling myself I needed to lose weight, writing it at the top of the page on January 1st. 2011 was the first year in I don't want to think how long that I actually did lose weight. Maybe there's something to be said for quiet decisions made at the start of February, a gym membership beginning in March as the days get lighter. We've eaten a lot of vegetables, snacked on fruit. No drastic changes just small conscious choices. It felt good, it still feels good.
2011 was the year we took a deep breath and leapt into a dream. We're hoping for more of this in 2012, keep your fingers crossed for us.
And what else will 2012 hold? There are more mini resolutions, bake bread, tidy up, try new recipes, write things down. And for this first week? Now that we are back to work and the tree is coming down? Just this, two new recipes, remembering to be excited by new things, new combinations, new ways. Last night there was Melissa Clark's red lentil soup with lemon. The night before, roasted broccoli with prawns and basmati rice. I think this one will be on regular rotation in 2012.
Melissa Clark's Roasted Broccoli with Prawns
900g (2 lbs) broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
450g (1 lb) large prawns, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat the oven to 220°C (425°F). In a large bowl, toss the broccoli with 2 tablespoons of oil, the coriander, cumin, 1 teaspoon of salt, 1/2 teaspoon of pepper and the chili powder. In a separate bowl, combine the prawns, the remaining 2 tablespoons of oil, the lemon zest, the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of pepper.
Spread the broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add the prawns to the baking sheet and toss with the broccoli. Roast, tossing once halfway through, until the prawns are just opaque and the broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Serves 4.
Happy New Year to you all.
Starting with Room, ending with A Christmas Carol and enjoying, along the way, Tove Jansson, Hans Fallada, Caitlin Moran, Jennifer Egan, and Peter Hill.
One of my mini resolutions in 2011 was to write down the books I read with the date I finished each one. I'm doing it again this year.
2012 started with Julian Barnes, I'm halfway through book two. I don't know why this small habit stuck but I'm glad it did, looking back, seeing the list rise and fall, some months with five or six books, some with just one, remembering why, where we were, what else was happening.
There were other resolutions, small ones, ones I wrote in my diary at the start of the year. Some have worked, some have fallen by the wayside, as these things will.
2011 was the first year in I don't want to think how long when I didn't start January telling myself I needed to lose weight, writing it at the top of the page on January 1st. 2011 was the first year in I don't want to think how long that I actually did lose weight. Maybe there's something to be said for quiet decisions made at the start of February, a gym membership beginning in March as the days get lighter. We've eaten a lot of vegetables, snacked on fruit. No drastic changes just small conscious choices. It felt good, it still feels good.
2011 was the year we took a deep breath and leapt into a dream. We're hoping for more of this in 2012, keep your fingers crossed for us.
And what else will 2012 hold? There are more mini resolutions, bake bread, tidy up, try new recipes, write things down. And for this first week? Now that we are back to work and the tree is coming down? Just this, two new recipes, remembering to be excited by new things, new combinations, new ways. Last night there was Melissa Clark's red lentil soup with lemon. The night before, roasted broccoli with prawns and basmati rice. I think this one will be on regular rotation in 2012.
Melissa Clark's Roasted Broccoli with Prawns
900g (2 lbs) broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
450g (1 lb) large prawns, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat the oven to 220°C (425°F). In a large bowl, toss the broccoli with 2 tablespoons of oil, the coriander, cumin, 1 teaspoon of salt, 1/2 teaspoon of pepper and the chili powder. In a separate bowl, combine the prawns, the remaining 2 tablespoons of oil, the lemon zest, the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of pepper.
Spread the broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add the prawns to the baking sheet and toss with the broccoli. Roast, tossing once halfway through, until the prawns are just opaque and the broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Serves 4.
Happy New Year to you all.
Tuesday, 20 December 2011
MINCE PIE COOKIES
Last year I made three jars of mincemeat, I chopped apples and stirred them together with dried fruit, candied peel, chopped almonds, suet, citrus zest, juice and a slug of calvados. I love these quiet processes at Christmas, the smells that permeate the flat, turning the jars, waiting. But every year, there is still mincemeat to use and this year, conscious of the two jars sitting at the back of the cupboard, two jars that have been merrily sitting in their calvados coating for over a year now, I spotted a recipe for cookies. Cookies that would use up a large jar of mincemeat in one go, cookies that taste slightly boozy, like mince pies without the heft. I rolled the dough into a log and popped it in the freezer, there were cookies at the weekend, cookies to take to work, I think I'll bake the last of the cookies today.
Now I just have to use up those eleven bananas currently taking a lengthy residence in the freezer...
Now I just have to use up those eleven bananas currently taking a lengthy residence in the freezer...
Thursday, 8 December 2011
CLEMENTINE AND OAT MUFFINS
November was a whirlwind. We went to work, came home, checked orders and emails, addressed envelopes (not to self: buy printer), wrote customs forms, filled out postage certificates, went to sleep, woke up, carried parcels to the post office, went to work, came home, checked orders... and, somehow, just over four weeks after launching the book it sold out. I can't really process it; how many times we went to the post office, the idea that it is now sitting in homes all around the world, that we did it.
In those four weeks we ate too many meals on the sofa but in the few days after the last parcel was sent we sat at the table again. And, when Sunday came, I pulled out a new book, went to the bowl that has been filled with clementines for a few weeks now, we both eat two, sometimes three, every day at this time of year, turned the oven on and baked. We had scrambled eggs for lunch, clementine and oat muffins in the afternoon and roast chicken for dinner.
In those four weeks we ate too many meals on the sofa but in the few days after the last parcel was sent we sat at the table again. And, when Sunday came, I pulled out a new book, went to the bowl that has been filled with clementines for a few weeks now, we both eat two, sometimes three, every day at this time of year, turned the oven on and baked. We had scrambled eggs for lunch, clementine and oat muffins in the afternoon and roast chicken for dinner.
Wednesday, 2 November 2011
2ND NOVEMBER
I can't concentrate today.
We woke up this morning to emails asking when the book would be available.
We drank coffee and added the stock to the website and now sales are coming in.
Thank you to everyone for your support, I get a little misty eyed thinking about the retweets, the facebook posts and the lovely congratulations card from our friend Claire, and now, seeing people from all over the world buying the book, well it's a little overwhelming. So, for now, I'll just enjoy this feeling, I'll stop, eat one of the flapjacks I made on Monday night and enjoy this moment.
Friday, 28 October 2011
QUALITY OF LIFE
We've been working on something this year.
Once upon a time we thought we might open a bookshop, a beautiful space with open shelves. But then, we talked about the shop and we started to talk about publishing our own books to sell in the shop and, as time went on, we stopped talking about the shop and just talked about books.
For the past year most of the talking has been about this book.
We've been working on it with Brian for almost a year and now, even though it still doesn't quite feel real, we're ready. We have a website and next Wednesday, the 2nd of November, we'll start to sell the books. The first edition is limited to 500 copies. We love it, we hope you do too.
Once upon a time we thought we might open a bookshop, a beautiful space with open shelves. But then, we talked about the shop and we started to talk about publishing our own books to sell in the shop and, as time went on, we stopped talking about the shop and just talked about books.
For the past year most of the talking has been about this book.
We've been working on it with Brian for almost a year and now, even though it still doesn't quite feel real, we're ready. We have a website and next Wednesday, the 2nd of November, we'll start to sell the books. The first edition is limited to 500 copies. We love it, we hope you do too.
Tuesday, 25 October 2011
ON CARROT CAKE, BIRTHDAYS AND A FINE WEEKEND
We spent the weekend before last in London with friends.
We knew that dinner plans had been made, we knew we would have a chance to chat and walk and laugh and eat and see an exhibition.
What we didn't know was that the sun would shine for almost the entire time, that we would sit outside drinking coffee, that we would eat a Lebanese wrap on a park bench, an Ottolenghi cake on a street in Notting Hill. We didn't know that that we would eat some of the finest fried eggs we have ever tasted, that that doughnut would be talked about for the rest of the day. It was a grand way to spend a weekend.
And when we got back it was Chris's birthday. We drank coffee, ate lunch at Broughton Deli (ham, gruyere and onion marmalade crepe for me, ramen for him), walked into town. That evening we toasted to 32 with Chris's parents and with the promise that on Saturday we would do the same again with his parents, sister, brother-in-law and now almost two year old niece.
On Saturday I woke up, turned the oven on and started grating carrots.
I meant to use the food processor but sometimes tired brains and food processors do not go well together so I pulled out my fine microplane and I grated.
And grated.
And grated.
It took a little longer than I bargained for.
But, and this is crucial, I think I'll stick with it for future carrot cakes. Without the thick strands of carrot the texture was light and the sponge brightly orange. The cake cooled as I stirred the icing, tasting as I went and ending up with a pleasantly cream cheesy icing, slightly sour, not too sweet.
Carrot Cake
From Breakfast, Lunch and Tea: The Many Little Meals of Rose Bakery by Rose Carraini
I used two 20cm (8 inch) tins instead of the one 23cm tin specified and found that the baking time and icing quantity were just right.
unsalted butter, for greasing
4 eggs
225g caster sugar
300ml sunflower oil
9 medium carrots, finely grated
300g plain flour, sifted
1 teaspoon ground cinnamon
1 rounded teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
150g finely chopped walnuts
For the icing
125g unsalted butter, softened
250g cream cheese
1/2 teaspoon natural vanilla extract
50-75g icing sugar, depending on how sweet you like your icing
Preheat the oven to 180°C/350°F/Gas Mark 4.
Butter a 23cm (9 inch) cake tin and line its base with parchment paper.
Beat the eggs and caster sugar until they are light and fluffy but not too white and meringue-like.
Pour in the oil and beat for a few more minutes.
Fold in the carrots and then the flour with the cinnamon, baking powder, bicarbonate of soda and salt. Finally fold in the walnuts.
Pour the mixture into the prepared tin and bake for about 45 minutes or until a knife inserted into the centre comes out clean.
Remove from the oven and cool the cake in the tin before taking it out.
To make the icing, beat the butter with the cream cheese for a few minutes until the mixture is smooth.
Add the vanilla extract and icing sugar.
When the cake is cold, ice the top with the icing.
Serves 8-10.
We knew that dinner plans had been made, we knew we would have a chance to chat and walk and laugh and eat and see an exhibition.
What we didn't know was that the sun would shine for almost the entire time, that we would sit outside drinking coffee, that we would eat a Lebanese wrap on a park bench, an Ottolenghi cake on a street in Notting Hill. We didn't know that that we would eat some of the finest fried eggs we have ever tasted, that that doughnut would be talked about for the rest of the day. It was a grand way to spend a weekend.
And when we got back it was Chris's birthday. We drank coffee, ate lunch at Broughton Deli (ham, gruyere and onion marmalade crepe for me, ramen for him), walked into town. That evening we toasted to 32 with Chris's parents and with the promise that on Saturday we would do the same again with his parents, sister, brother-in-law and now almost two year old niece.
On Saturday I woke up, turned the oven on and started grating carrots.
I meant to use the food processor but sometimes tired brains and food processors do not go well together so I pulled out my fine microplane and I grated.
And grated.
And grated.
It took a little longer than I bargained for.
But, and this is crucial, I think I'll stick with it for future carrot cakes. Without the thick strands of carrot the texture was light and the sponge brightly orange. The cake cooled as I stirred the icing, tasting as I went and ending up with a pleasantly cream cheesy icing, slightly sour, not too sweet.
Carrot Cake
From Breakfast, Lunch and Tea: The Many Little Meals of Rose Bakery by Rose Carraini
I used two 20cm (8 inch) tins instead of the one 23cm tin specified and found that the baking time and icing quantity were just right.
unsalted butter, for greasing
4 eggs
225g caster sugar
300ml sunflower oil
9 medium carrots, finely grated
300g plain flour, sifted
1 teaspoon ground cinnamon
1 rounded teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
150g finely chopped walnuts
For the icing
125g unsalted butter, softened
250g cream cheese
1/2 teaspoon natural vanilla extract
50-75g icing sugar, depending on how sweet you like your icing
Preheat the oven to 180°C/350°F/Gas Mark 4.
Butter a 23cm (9 inch) cake tin and line its base with parchment paper.
Beat the eggs and caster sugar until they are light and fluffy but not too white and meringue-like.
Pour in the oil and beat for a few more minutes.
Fold in the carrots and then the flour with the cinnamon, baking powder, bicarbonate of soda and salt. Finally fold in the walnuts.
Pour the mixture into the prepared tin and bake for about 45 minutes or until a knife inserted into the centre comes out clean.
Remove from the oven and cool the cake in the tin before taking it out.
To make the icing, beat the butter with the cream cheese for a few minutes until the mixture is smooth.
Add the vanilla extract and icing sugar.
When the cake is cold, ice the top with the icing.
Serves 8-10.
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