I love Winter. Whilst it’s a terrible time for my poor circulation (my toes and fingers!), I find it to be one of the most quietly calming times of the year. We tend to ponder indoors a little more, nature’s also having a little rest before blooming out in Spring and it’s just at the point where we may start to feel a little restless with where we’re at. A time to reflect and regenerate for the next part of the year. Just having returned from an absolutely amazing road trip from Melbourne to Adelaide and it’s surrounding regions, I was able to reflect on a few things that I need to recalibrate, now. Whilst I know I go on about the “simple things” in life, I’m also very well aware that I’m not one to commit to this – as much as I yearn to. Well, after traversing throughout endless sweeping canola fields, spiny vineyards, mountainous seas of green and grey, nothing has spoken to me more loudly than ‘natural simplicity’. I need to find warmth and inspiration within my surroundings, and I feel so blessed to have been on the journey that we took and to have seen the ruggedness and rawness of where we travelled.
It’s a such a lesson to realise we (and some of our worries) are just so small in comparison to what else is present within a moment. It’s not a view for everyone, nor does it fit every situation of course, but it’s something that greatly settles the overwhelming feeling of lead-winged butterflies in my stomach when I’m anxious, completely unsettled and lost within my own mind – which I’ll be honest, something I’ve been feeling for quite awhile.
One of my favourite moments during our trip, was visiting Port Fairy. We arrived into the town after driving for about 3.5 hours, and it was almost dusk. We drove to one of the beaches and watched about 10 surfers playing with the surf; or rather we watched the surf playing with them, whilst the sun set beyond the hills behind us. The smell of the ocean, the pure natural enjoyment of those surrounding us, was just so simply beautiful. And the breath I took felt like the first I’d taken for the past 3 months. Such a freeing moment. The below photo doesn’t give it justice, but it’s nice reminder to look back on and remember. It’s for me.
Josh Pyke & Elana Stone cover Endless Summer by the Jezabels (Triple J Like a Version)
I figured I’d post a song today that reflected the end of my summer break. How fitting! I love this cover by Josh Pyke and Elana Stone. It’s already such a fantastic song and to hear it performed differently by two brilliant musicians (and with accordion!) is pretty special. Coupled with the fact that I absolutely LOVE and ADORE amazing covers that make me reminisce my own musical endeavours, it’s just another thing to help keep me motivated. Oh, the yay!
Heading back to work tomorrow will be a good thing and I’m looking forward to jumping in, head first.
Side Note: Progress report for today’s ‘Get Shit Done’ list
Make frittata using crazy amount of kale left-over from veggie box
- Trek to Richmond (yay, adventure times)
- Mandatory ‘clean everything before returning to work in order to feel organised and complete’ on first day back
- Pack bag and get ‘stuff’ organised for first day back
Conclusion: On track but need to stay focused or I will fall in a heap by 3pm and end up watching ‘The Doctors’ on Channel 10. Not ideal nor helpful.
I love cooking however it’s always one of the first things that I do poorly when I get too many things on the go at once; how typical! Over the summer break, I have been trying to suss out a few different ‘staple’ dishes that are fresh, tasty, healthy and suitable for me to eat given my fructose malabsorption issues. This is one that I found from the taste.com.au website and it’s a winner! I made it for a family BBQ and it was enjoyed so much that it was requested at another family catch up the week after. If you wanted to mix it up a little, adding some Danish fetta and/or roasted shaved almonds would work well too. Enjoy!
- 500g butternut pumpkin, peeled, cut into 2.5cm cubes
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Moroccan seasoning
- 3/4 cup quinoa, rinsed, drained
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped preserved lemon (see note)
- 1/2 cup fresh coriander leaves
Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10-12 minutes or until liquid is absorbed.
Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.