So says Julia Child.
And while I don’t own her books or cook her food, I do have to agree. I absolutely love food. Surprise surprise! Food is the primary way to nourish your body, but it’s so much more. For me cooking is a nurturing act, a way to show people I care. I only know this because my mom is a feeder, a nurturer. We’ve noticed it in her, and I’m my mother’s child through and through. Yes, the daily grind type cooking gets boring fast; it seems the thinking about what to cook is harder than the cooking itself. But I love feeding people. There is something to be said for having family and friends around the dinner table or the braai, and the bliss that comes with tasting, experiencing great food. The contentment. The love and laughter.
So here are a few of the most notable meals from the last week (which means I remembered to take pics).
I’ve taken to roasting a big tray of tomatoes every time I’m doing something in the oven that doesn’t feel ‘worth it’. I’ve got a large 900mm oven so there is a load of space and I’m trying to maximise on power usage. The tomatoes are literally chopped up with onions and peppers and seasoned with salt, pepper and olive oil. If I’m making Tomato and Basil Soup (thanks for the heads up Debbie!) then I’ll add in loads of basil, but otherwise these are great with salads or pasta or cheese.
Some of these are basics. I made a good old chicken curry garnished with double cream yoghurt and coriander and served with buttered asparagus. My winner of a boyfriend made me bacon and eggs on Sunday morning because I was super grumpy and was about to tuck into cereal had he not. But then there were those 3 ugly, overripe bananas which I just had to make good use of, so the kids were thrilled with this banana bread. And obviously I had to have a slice (or 3) with loads of butter.
But the winner just has to be the Lemon and Blueberry Cheesecake from last Sunday lunch. I swapped just more than half of the cream (I used double thick) for creme fraiche, as I didn’t have sour cream and was wanting something a little more tart to offset the sweetness. For the crust I used about 2/3 ginger biscuits and 1/3 marie biscuits. Because I’m no chef and I’d been rushing, my cheesecake cracked a bit on the top (not changing the flavour but the purists will run screaming!) so I made a quick blueberry coulis for the top to hide my horrors. It was sublime.
And that is me. I’ll have to focus more on Paleo and Banting meals as my 8 week challenge start date looms. More on that if I get the courage.