Tag Archives: simple

A new January

We can’t control the sea but we can learn to ride the waves.
~ Said a few wise people

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Happy new year, everyone (or no one?) :-) I have no idea who still reads or subscribes to this blog, but I was told recently that treehousekitchen showed up as a hit in a Google search for Tessa Kiros’s ceviche (first page!). Somehow, that piece of news winked at me ;-) Thanks, Kath, what a fun email to receive.

I spent a bit of time clicking around on the internet yesterday. Peeking at blogs I used to enjoy reading. Some still brought a sense of delight; others were dull with marketing; many seemed to have hit Pause or Stop sometime around 2013.

The internet, along with the rest of the world, is going through such revolutionary times. I mean, life has never ever stood still, but is it just me, or is change just happening faster and faster, more and more (in real life, and 1000x more ridiculously on the internet)? Looking through some older blogs and noticing the amount of change we have been through in a short length of time – just with the average style and quality of photographs on websites over the last seven years for instance – is amazing. There was a time in the not-so-distant past when you might have been the only one in a circle of friends who kept a ‘blog’ and ‘blogged’ on Saturday nights while everyone else was out getting pizza … now heaps of people have operated some kind of blog before and have, in fact, moved on to more significant endeavours.

Sitting down intentionally now to write (or even blog) feels slow and unnecessary; like attempting to knit myself a scarf when I could just buy one from a store. Or like doing something ‘unimportant’ when I could be reading emails or 200 social media updates instead.

I keep glancing up at the time, seeing the minutes tick by as I pause between thoughts and words. I hear a whisper of panic in my heart as I wonder if I always took so long to compose posts in the past, or whether this is taking longer because I am out of practice? And as the fear grows, other questions sprout. Can I do this? Should I do this? Is it going to at least change the world or something, for it to be worthwhile?

And as I write this, I smile with the sincere silliness of these questions.

Can’t we just cook*, blog, publish just for the simple desire of doing so? I ask myself.

And I shall leave it here today.

* Or, in this case, assemble – bagel halves, a full spread of cream cheese, slices of avocado and a fine vine-ripened tomato, smoked salmon, freshly squeezed lemon juice, salt and pepper – served alongside a generous pinch of micro-greens. 

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Of cherry tomatoes and custard

If I had a world of my own, everything would be nonsense. Nothing would be what it is, because everything would be what it isn’t. And contrary wise, what is, it wouldn’t be. And what it wouldn’t be, it would. You see?
~ Lewis Carroll, Alice in Wonderland

Status of cookbook project: 19% complete! I am sitting here typing with a celebratory glass of red wine, feeling pretty pleased about this!

This evening from Tessa Kiros’ “Falling Cloudberries”:
#30 Daniele’s Tomato Pasta – Page 301
#31 Creme Caramel – Page 369

The pasta (see below for recipe) is so simple, and perfect for Summer. If I was a Queen of sorts, I would greet my people with a holy kiss of fresh basil and crown them with cherry tomato crowns. As it turns out, it is fortunate that I am not a Queen (for the people’s sake), and only my spaghetti stood to gain from my tomato and basil extravagance.

Tomatoes should be kept unspoilt and uncooked, and fresh basil should be used where possible (as opposed to dried).

    Recipe for a simple summery pasta adapted from Tessa Kiros’ “Falling Cloudberries:
    Ingredients:
    14 ripe cherry tomatoes, halved
    30 capers, rinsed and squeezed dry
    1/2 cup extra virgin olive oil
    4 garlic cloves, crushed and loosely chopped
    8 basil leaves, torn
    300g spaghetti
    Method:
    Put all the ingredients except the spaghetti in a bowl and season with salt and pepper. Leave for at least an hour to let the flavours mingle. Cook the spaghetti in a large pan of boiling salted water, following the packet directions. Drain and add to the tomato sauce, tossing well to coat the pasta. Serve immediately with a handful of grated parmesan on top.

    Serves 3.

Dessert is still baking in the oven as I type this, but it has been fun to make so far! Kind of creme brulee-ish, minus the complications!

[edit] whoa… sweet. Way too sweet.

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