Thinking About Food

17 Jan 2021

Thinking about food

I’ve realised that the only real variety in life right now is what we watch and what we eat. Sometimes I have to remind myself that this is not a conscious choice; that I’m not deliberately choosing to become a recluse, only leaving the house to walk the same freaking route I’ve been walking since March. That there are other things in life that provide variety and that we will get them back one day. 


But for now, I mostly think about what we’re gonna eat and what we’re gonna watch. Because in the January version of lockdown this, apparently, is what gets me through the day. Buckle in folks, this is gonna be a wild blog post. 


So the highlights of my working week? A new lunch that I liked so much I ended up having three days in a row: fry off some garlic, broccoli, kale, spring onions and cashew nuts. Throw together with whole wheat giant couscous and green pesto. It does not look appetising but is very tasty and hits my main goal in life which is to mostly eat things covered in pesto. And we re-watched The Night Manager. I can remember watching it the first time round snuggled in Gary’s bed in his shared house in Dulwich which feels an age ago. Anyway, it’s has been long enough that we could no longer remember what happens, only that it was Very Good. And it really is isn’t it? Sort of breathtakingly, this-is-what-television-is-all-about good.  


Thinking about food


This weekend, Gary continued with the utility room renovation and is currently At War with the plumping. The water is periodically turned off but I have yet to be sprayed in the face again so we’ll call that an improvement on last week. Whilst he has become more and more frustrated at the pipe work, I’ve set up camp in the kitchen. I am currently slightly addicted to Nigella’s old fashioned bread loaf recipe and it seems to be what I’m drawn to doing every Saturday morning. It involves sour cream (or gone off milk) and kneading for 10 second intervals x 3 in a little oil. Don’t ask me; it works though. I speed up all the proving time by putting the dough in the boiler cupboard which is about as far away from the kitchen as you can get in our house so catching me traipsing up the stairs with a bowl full of dough has become pretty standard around these parts. The dough rises beautifully sat in that toasty cupboard though. And the resulting bread loaf is just heavenly. Don’t accuse me of exaggerating, it really is. 


Is it me or is lockdown harder this time around? Is it the weather? The fatigue of having done it for months on end last year? I’m weirdly nostalgic for lockdown 1.0. The novelty of not commuting and us both being at home, the glorious spring weather, the enthusiasm for virtual socialising... didn’t know how lucky we were did we? 


The Covid rates and deaths are horrifying right now though so I’m not moaning. We all should be at home, even if it means screaming at the wall (FYI I’m not quite at that stage yet). I’m trying to be hopeful for a bit of freedom around, say Easter? So, what, 75 more days to go? Deep breaths everyone... 


And on that joyous note, I’m going back to the kitchen. I’m making vegan chocolate orange cookies (a Deliciously Ella recipe) and it’s sunny outside so we’ll take that as a good day. 


Hope you’ve had a good week. 


Comments

  1. Took a break from screaming at the wall to read this so thanks

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  2. Thanks for sharing, I hope you have a lovely day once you have finished baking :)

    Nic | Nic's Adventures & Bakes

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