Maybe it’s the frigid weather, but it seems like whenever I sit down to work on my writing, my brain flits from topic to topic like a sparrow. I start off my day reading the newspapers and checking the new York Times and Globe and Mail online, then hours have passed as I collect recipes and search for sewing ideas.
In between feeling guilty about not being artistically productive, I’ve been channeling my creativity into cooking up a storm. Kitchens are so warm and smell so good, and the added bonus is that we get to eat what I produce.
The no-knead bread truly is a revelation – easy, fast and tasty. The recipe is from a site called Food52. And yes, I make it at least once a week. The focaccia used the same recipe, but before the second rise, I dimple it with my fingers and dollop on Aurora Muffaletta olive spread and sprinkle with extra coarse salt. It’s addictive served with reduced balsamic vinegar and fruity olive oil along with some salami and cheese. Reminds me of sunny lunches in Rome.
The quiche with hashbrown crust was a compromise. Whenever we go low-carb, I’ve tried no crust pies but miss the little extra you get from something with more firmness than eggs on the bottom. Squeezing the grated potatoes is a nuisance, but I used the nut milk bag I use for straining yogurt, and that worked fine. My mom’s old cast iron skillet came in handy. I wanted to get a crispy crust, but once the eggs have cooked, it does soften. Still, it was very tasty and the leftovers made for a nice dinner with salad.
And the Instant Pot yogurt and cheesecake? Amazing, if I say so myself.
I’m taking solace in a quote from a dude named Bo Bennett:
“Those who improve with age embrace the power of personal growth and personal achievement and begin to replace youth with wisdom, innocence with understanding, and lack of purpose with self-actualization.”
Here’s a fun fact – Bo was born in 1972. And he’s an expert on the wisdom of aging? To my mind, he is still a kid with a long way to go before he knows what the wisdom of life is.