Gina recently wrote a great post on slowing things down. And in recognition of slow, I'd like to have a chat about porridge. Right now, in the middle of winter, I think porridge is great. And porridge made the slow way, with real oats, on the stovetop. Don't get me wrong, my bed in the morning is nearly my favourite place in the whole world, but I've discovered that the process of turning oats into porridge is a very pleasant way to start the day. You can't rush porridge, which means my day begins slowly, which seems to result in a much calmer, relaxed approach to life compared to my rush-rush-toast-in-the-car-on-my-way-somewhere day beginnings. Porridge is good.
And after a week of excessive activity - no evening meal was normal last week: we either had people over, or were traveling to or from Sydney, or were in Sydney - I'm looking forward to a slower, more typical week regaining some rhythm. Rhythm involving eggs laid in our backyard!
On the menu this week:
Monday: Pasta bake (making it up)
Tuesday: Chicken noodle stirfry (Masterchef mag #1, p. 38)
Wednesday: Fish with ginger & spring onions (making it up)
Thursday: Spanish Eggs (recipe here)
Saturday: Beef Stroganoff (Masterchef Mag #3, p. 98)
Sunday: Welsh Rarebit with Leeks
What are your plans for this week? Are you up for a busy one, or are you hoping to slow things down a bit?