Coming to Terms with Myself

I’ve never understood my body.

I have never felt comfortable in it, appreciated what it does, the marvellous mechanics that makes it mine.

I have never understood its ability to gain weight at the blink of a lash, lose it for no reason or with amazing slowness. It’s propensity to bloat out then bounce back again. My body is, and always has been, like an alien being that exists beside my conscious self.

This last 18 months it has been somewhat fragile. Indeed, it has been broken over and over in completely unrelated ways.It has had surgeries, and organs removed. It has had several bones broken, It has been cut, stitched, pinched, squashed and injected. An ovary gone,  cancer removed. Shoulder frozen. Steroids injected. Lumps biopsied.  Portions cut out.

And yet, it heals, albeit slowly. Skin forms over wounds. Tissues grow around  absent organs. one arm compensates for the limited use of another. Hormones are produced differently – but importantly – in compensatory levels.  Skin moves, expands, stretches, grows, shrinks.Scars that are visible, scars that are not.

My conscious self objectifies the body’s aging. It wonders at decreased motion, at limited flexibility, at lumps, bumps and little whatnots that must be removed or replaced.  Then, wondrously, it begins to show signs of weariness itself. The memory goes. Simple objects no longer have names. Sleep comes in great deep dark waves – or not at all. Patience grows thin.

“Stress” they tell me. “Anxiety. You have been through a lot.” “Time to slow down, take a break. Be kind to yourself. Heal”.

Through this, I continue to teach, to work and to manage the family. But my conscious self – and my body – both tell me daily the same one thing.

The. Same. One. Thing.

“You are still here,” it says. “YOU are still here” “You are STILL HERE”.

For this I am grateful. For this I am appreciative. For this, I know it is time to make great change.

If you are still here – hold my hand. Remind me that it is all for good, all for right, all for the best. Then watch me jump.

Simple Roasted Garlic Potatoes

Recipe for Emma, who ate 7 potatoes at dinner on Sunday -  Oooops – I promised  not to tell…. ;) The  rosemary and seasalt combined with the crispy spuds are so good for the waistline, don’t you think? :)

Roasted Garlic Potatoes
serves 6 (or 3 + Emma!)

20 whole small to medium new potatoes (or about 6 to 8 medium to large red potatoes)
2 – 3 heads garlic, unpeeled and separated (or more to taste)
1/3 cup olive oil (to 1/2 Cup) (Garlic infused or rosemary infused give these an extra kick)
1/3 cup dry white wine
Sea salt to taste
freshly ground black pepper, to taste

Halve potatoes and set on a large rimmed baking sheet. Separate head of garlic and arrange cloves throughout the potatoes. Drizzle olive oil over the garlic and all over potatoes; do the same with the wine.

Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with alfoil and bake at 180 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.

Serve with a roast chook. Winter heaven.

Fried Vegetable Spring Rolls

Natascha, over at The Foodiste, talks about uses for her week old veggies. She makes soup. Sounds good in this weather.

I have a routine for saggy limp veg as well. And usually, it involves the most unlikely Spring Roll fodder imaginable.

The secret is in the potatoes.

Yes I know.

Now these sound bloody ‘orrible and not at all foodie-is, but if you give these a go, prepared to be surprised. Especially if you like comfort food on a cold winter night.

The potato gives it the binding. The creamy, almost decadent, naughty mouth feel that is associated with comfort food.  And then limp or need-to-use veg is Julienned, wok tossed with fresh herbs, and rolled in rice paper before a quick fry.

Ingredients:

  • 2 medium potatoes peeled, quartered, and boiled until tender
  • 6 large leaves of Swiss chard stalks and leaves separated
  • 1 or 2 onions sliced
  • 1 tablespoon finely grated ginger
  • 1 tablespoon chopped garlic
  • 1 litre rice bran oil
  • Any veggies that need to be used. In last night’s batch, I had a  grated carrot, 3 grated zucchini, broccoli florets cut small and a leek!
  • Fresh herbs to suit – last night included mint, basil and coriander.
  • a handful of peanuts squashed flat using the back of a cleaver (or squash them a bit with a rolling pin).
  • Large rice paper roll sheets

Method:

In a wok heat a little oil. Add the onions and a good pinch of salt, sauté until soft.

Add the ginger, garlic and crushed nuts and sauté until aromatic (about 2 minutes).

Then add the grated veg from hardest to softest allowing each one a few minutes to cook down. Stir fry a minute or two until the flavours blend (about 5 minutes).

Remove from the heat and allow to cool.

Add to the mashed potatoes and mix well.

Spring rolls:

Dip the large rice paper roll wrappers in a large bowl of warm water, lay on a paper towel. Wait a minute or two, then remove to a clean board.  (If you dip and drain your next paper now, it will be ready on the paper towel by the time you roll the first roll. Then you can have a nice procession going as the papers take a few minutes to soften – just enough time to make a roll.)

Place two tablespoons of veggie mix in the centre of the rice paper. Fold over the top edge and gently pull firm. Do one full roll first to ‘seal’ the filling. Fold in both edges and continue to roll into a cigar shape. Ensure that they are well sealed at the edges set to one side. Repeat with the rest of the filling. You will get around 12 rolls, maybe more depending on how many veg you used.

Heat the remaining  oil in a wok until hot and fry the rice paper rolls a few at a time until golden and crisp.

These are surprisingly good, and kids love these. If you have non veggie eaters in your house, you will be amazed at how fast these rolls vanish!

They are forgiving. Mash sweet potato, pumpkin or other root veg instead of potato.  Chuck any thing in. Even peas. Add leftovers. Really.

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