Wow. An actual recipe. On an actual food blog. Wonders will never cease!
I’ve been doing what I proposed and taking things slowly with my blogging of late, posting random stuff and just generally not being too hard on myself , which I’m pleased to say seems to be working. I’ve taken a few photos (these ones) that I don’t hate and have been thoroughly enjoying my more laid back cooking approach.
Being a total
perfectionist, control freak, general nutcase, I tend to beat myself up when things don’t go swimmingly, i.e. I make mistakes, make a fool of myself (or so I think) etc etc. I’m beginning to realise that these tendencies, whilst useful in some circumstances, are not so helpful in the ‘real world’. They ultimately lead to panic stricken moments when, knowing that you are very much not in control, you flap about like fish out of water and the phrase ‘arse about tit’ comes into play.
Today was one such day.
In a nutshell.
If that wasn’t bad enough I was dragged (and I do mean dragged) to my feet by a male passerby when I needed a moment to gather myself only to feel sick and faint. By that stage my ‘kind Samaritan’ had kindly buggered off and I stumbled into House of Fraser (yes, I will name and shame you!) to be further ignored by the entire make-up counter staff even though I had flopped onto their mac make-over section like a drunken fool panting and breathless.
Suffice to say, it was fairly obvious I wasn’t in fact drunk and the offer of a cup of water or an ‘are you feeling okay Madam’ would have been greatly appreciated. But no, not one ounce of sympathy or concern. I spent ten minutes getting myself together before heading back to the office.
The afternoon went downhill from there and I began to realise that I’m not 100% ready for the real world. I mean, I want to be ready and it will happen but up to this point I’ve lived what some might deem a very odd existence that put creativity before everything else.
Yep, not so hot on the deadline thing it transpires.
Also, not great on prioritizing.
These are problems when you want to work in the world of journalism.
That’s not to say I’m giving up though. Heck no. Just like the little tumble I took today, I shall dust myself off, put on a brave face and endeavour to learn, adapt and eventually conquer.
Tomorrow, as they say, is another day.
soy free pancakes with 5 minute blueberry sauce adapted from Post Punk Kitchen’s Puffy Pillow Pancake recipe
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
2 tbsp sugar
1 tsp salt
1 cup rice milk
2 tsp apple cider vinegar
1 mashed banana
1/2 cup water (opt. in my opinion)
3 tbsp canola oil
1/2 tsp pure vanilla extract
1 tbsp vegan sunflower spread
Sift the dry ingredients into a bowl.
Combine all the wet ingredients in another and whisk thoroughly to incorporate.
Make a well in the centre of the dry ingredients, pour in the wet mixture and gradually incorporate using a spatula until everything is combined.
Heat the tablespoon of sunflower in a large frying pan/skillet and pour into the batter. Whisk to incorporate.
Pour approx 1/4 cup of batter into the already heated pan (keep it on a medium/high heat throughout). When it begins to bubble on top and the edges turn flip over and cook for a further minute or two on the other side. Transfer to a low/warm oven to keep warm. Crucially, never overload the pan – no more than two pancakes at a time.
Repeat until all the batter has been used.
1 cup blueberries
1 tbsp powdered sugar
juice 1 clementine
2 tbsp agave nectar
Wash the blueberries and place in a hand blender with the powdered sugar, clementine juice and blitz until smooth. Sieve the juice to remove the skins.
Return the juice to a small saucepan (a milkpan is ideal) and pour in the agave nectar. Heat until it begins to bubble and then reduce to a simmer for a minute or so.
Remove from the heat and allow to sit for a minute before serving.
Serve pancakes with sliced banana, toasted almonds and desiccated coconut for sheer pancake perfection.