Friday, 24 October 2014

Word for the Year: Update

Brave? Maybe...
This post was going to go live on Wednesday but I was at a funeral so wittering on about myself seemed a bit wrong. We were celebrating a rather wonderful woman. She was ace. I think she was all kinds of cool and brave and wonderful.

So this year I decided to be brave.

I think that it is possible that in the pursuit of the word for the year of “brave” I lost track of the word I pursued last year of being “true” or “authentic”.

In short I think the front I put on to carry off brave hurt the work I did on being true by taking me away from my true self.

I could now ramble on about how that all impacts on me and where I think it came from but I do not think here is the place for those thoughts though I *am* having them, and it *does* help. The thoughts I have on this are very much a work in progress, as am I.

So with just a few months left of this year I am going to try to be brave by being true. I find that the more you stamp it down it finds ways of leaking out anyway so why not be someone who owns the true me? It is going to be hard, and it is going to be messy but I think ultimately it will be worth it.

I’m off to listen to Best Imitation of Myself now. Thanks for reading.

Monday, 20 October 2014

Monday Music: Actually it's darkness

The clocks are going back on Sunday!  Alas and alack we will no longer be in British Summer Time! Of course this year you will all cope super well due to my survival guide and of course so will I.  For now though I do want to take a moment to acknowledge the coming darkness with some music related to the dark.

Idlewild - Actually It's Darkness

Death Cab for Cutie - I Will Follow you into the Dark

The Darkness -  I Believe in a Thing Called Love

Friday, 17 October 2014

Recipe: Souper Simple Soup

I love soup all the time but even more when it is autumn and winter.  Soup is amazing.  I love root vegetables too so this is really a souper option for me.

I make a lot of variations on vegetable soup every winter. Some have potatoes and brocolli.  Some have tomatoes and red peppers, some have sweet potato and carrots and this one, this one is really easy and has parsnips in it.  I really like parsnips.  I feel ridiculous posting this as a recipe as it is SO easy but here it is:

Roasted Parsnip Soup

Apologies for poor lighting in this photo - note the flecks of parsnip in the pan . . .

Chicken or vegetable stock


1. Pre-heat the oven to 180C and warm your roasting tin in the oven.
2. Peel and roughly chop your parsnips and onions.
3. Add you oil (coconut or whatever) to the pan to warm/melt and then toss your parsnips and onions in the oil to coat and roast for 45 minutes.
4. After the 45 minutes are up, transfer the vegetables to a saucepan with the stock and cook out for about a further 20 minutes. Season to taste (this will vary based on your stock) and add the nutmeg (I have not specified an amount as I use quite a lot but others prefer less)
5. Take it off the heat and leave to cool. Then either transfer to a blender or use stick blender to pulse the mixture until it gets a nice smooth consistency.  I like it fairly thick, but Mr Mac prefers a looser consistency

Ta-da - now you can re-heat it and eat it.  Enjoy!  SOUP!!!

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