A quick snippet from the trenches. I’ve got both feet firmly in babyland. Time is slippery, and yet I am always hopeful of grasping just a little more.
Brief though it is, I wrote this post several times over. In tiny slivers of time while the boy slept. Each time I came back to it, I forgot there was a problem with the page, and lost it all. And that pretty much sums up my life at the moment. A merry-go-round of feeding, being thrown up on, comforting, coaxing to sleep. Punctuated with moments of magic, like the sweetest little giggle I’ve ever heard. And then – lordy! – a whisker of time, so fragile and temporary, to myself.
Having a baby has made me reflect on what I most need. For me – that person who now mostly appears in my rearview mirror. I struggle with the precious little me-time there is. And when I get it, writing about food really isn’t anywhere near the top of the list. At all. Yoga, walking. These are things that keep my head in check. Cooking, of course. And I’m back into reading – properly reading – for the first time in a long time, now my eyes aren’t swimming from the screen all day at work. I’ve also got an ambitious plan to knit a blanket for the boy. And tending our fledgling vegie garden is lifting my heart – lately I’ve been making bruschetta from tomatoes and basil we’ve grown! And we live in the most rare and spectacular place, I really want to just be. Here, now.
Anyway, I don’t really know if I’ll be round here much in the near future – especially if the near past is anything to go by! But I’m ever hopeful. Because as humble as this blog is, I (and my gorgeous web guru) have put a lot of love and energy into it. And I do love it, the creating, sharing. I just wish there was more time!
Ergh, enough reflecting. Here’s a roasted lemon chutney I made a little while back. So vibrantly good on a slice of bread. With grilled chicken, if you’re carnivorously persuaded. Or atop tofu, as I did. Slightly burnt and ultra tart, this chutney is lemony good. Recipe is via 101 Cookbooks, via Molly Stevens.
If you’re using waxed lemons (ie, from the supermarket), give them a good wash and scrub. The original recipe calls for a food processor – I did everything by hand – and basil or mint, which I omitted.
1/4 cup finely chopped shallots
3 small lemons
1/4 cup extra-virgin olive oil, plus more for brushing
1 tbspn honey
sea salt and freshly ground black pepper
Preheat oven to 200 degrees Celcius.
Soak chopped shallots in a small bowl of water to take some of the sting out.
Chop the knobbly ends off the lemons, then cut them into thick 1cm rounds, reserving half a lemon (unsliced) for later. Remove seeds and place on baking trays. Brush both sides with olive oil.
Roast for 20 minutes, turning once halfway through.
Once cooled, chop finely and place in bowl – they should be quite soft and mushy. Drain and chop shallots and add to bowl with honey, olive oil and juice from reserved half a lemon.
Season with salt and pepper and tweak the honey-lemon juice balance to taste.
Makes one small jar.