A couple of days ago I said to Paul ‘if there’s one thing that I can say with absolute certainty it is that I would never ever ever go into politics. There’s absolutely no way’.
The name calling, bickering, fighting that goes on within the political arena I find terribly off-putting and quite unnerving to be honest. It’s like the playground loud-mouth bullies have grown up, put on suits and declared they want to run the country.
Not for me. Never.
And then I stumbled across this – the very next day – in the TED watching session which I indulge in before getting out of bed in the morning… which can be a thought provoking, inspiring way to start the day.
In this very funny talk Sandi Toksvig talks about a political party that would absolutely spur me into going into politics.
Never say never.
It took me 45 years to enjoy the taste of mushrooms. I remember clearly going out on an Autumn morning with Mum toting a bucket, out to the back paddocks of the farm searching for field mushrooms. She used to cook them in a roux and have the grey-brown creamy concoction on toast for her breakfast. I couldn’t stand the smell. So bad. I remember sitting outside waiting for it to dissipate.
After many years attempting I’ve succeeded in falling in love with the taste of mushrooms. Cooking them quite differently to Mum and using plenty of garlic and seasoning is the key. The thing with garlic is that if you add it too soon and cook it too hot for too long it burns and tastes acrid – so knowing when to add it is vital.
2 cups mushrooms sliced chunky. Field, button or brown mushrooms will do – the thick sturdy kind, not the papery feathery kind.
1 tbs extra virgin olive oil / avocado oil.
1 or 2 cloves garlic, peeled, sliced thinly.
Salt and pepper
*Optional Squeeze of fresh lemon juice or a drizzle of balsamic reduction
Place a heavy based frypan on a medium heat. Add oil and mushrooms and stir as they heat up. They will start to brown after two minutes, and will overcook really easily so take care at this stage. Stir while sizzling for a further minute until they start to shrink – only a little bit of shrinking, you want plump juicy mushrooms not shriveled ones. Add the garlic and stir quickly to combine for 10 seconds and then turn the heat off. Allow mushrooms to sit in the garlic for a further minute infusing their flavor then remove to a serving dish. Season with plenty of salt and pepper, squeeze lemon juice or drizzle balsamic and serve immediately.
Use as a side dish at breakfast with eggs / avocado / tomatoes, or rolled into a savory crepe with grated cheddar, serve with lunch or dinner, or sprinkle with crumbled feta and chopped parsley as a light meal or use in a burrito or taco. Very versatile.
My sentiments exactly. Thank you @kimbaileydeal xA
What is a Woman’s Worth?
By Kim D. Bailey
With all that’s going on this week after the election, this question bears asking and answering, with gritty insight and truth.
Many of my female friends are feeling betrayed at this juncture in our American journey. I won’t go into the politics of this too much, except to say that we have a President-elect who does not instill, for our national identity as women, a respect for us. Nor does he practice any respect for women on a personal level.
With that said, I want to address the women, and some of our brothers out there who are feeling lost and frightened by this new reality that is upon us.
Aside from the obviously egregious responses and actions being made by this new administration to race, freedom of religion, cultural diversity, and LGBTQ issues, our sense of worth as women has…
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Ruby has been going through a spate of not eating her school lunch. Day after day she comes home with a lunch box still full of the lovingly made healthy meal – which takes up a fair bit of time each morning for the lunch-maker (aka Me). She said her friend has quiche for lunch and it’s yummy – so I thought I’d make a batch for this week and see how it goes down.
Here’s the recipe. It’s super easy.
4 eggs beaten.
3tbs grated tasty cheese.
1 red onion diced finely, sautéed gently for 5 minutes until transparent.
3 slices ham diced small. *Omit ham for a vegetarian option
Gluten free pastry sheets (you could use any savoury pastry or puff pastry).
2 tbs cream
Salt and pepper.
1 x 12 muffin tray
Olive oil for greasing.
Preheat oven to 180° C. Mix eggs, cheese, onion, ham, cream, salt + pepper in a bowl. Grease muffin tray with butter or olive oil. Cut out rounds of pastry – if you have an egg ring this can be helpful – and line the muffin tray by pressing the pastry into the bottom of each greased indent. Spoon in egg mixture and bake for 10 – 15 minutes until golden brown. Remove from oven and place on a cooling rack.
These will freeze well. You could take them straight out of the freezer in the morning and put into lunch box to defrost.
I’ve been listening to TED talks this morning – in amongst making pancakes, birthday present shopping and assisting my kids with a new vid for their YouTube channel.
A fairly normal Sunday morning.
I always love a good TED talk and this morning’s batch were all loosely based around having conversations. So I thought I’d investigate. Try and find one that spoke to the art of conversation and how to be good at it.
And I found this. She’s great – witty, insightful and informative. I hope you enjoy it too.