Eat, Pray, Love

I’d wanted Eat, Pray, Love mainly because I was interested in the Eat part in which (I’d heard) she goes to Italy and eats everything in sight. As it happened, food didn’t feature as much as I’d hoped. Even so, the book was a decent enough read and I have to take my hat off to her complete honesty throughout but I didn’t identify with most of it, apart from when she writes about not wanting to have children. I’m very glad someone is getting those points of view out there:

[I still can’t say whether I will ever want children. I was so astonished to find that I did not want them at thirty; the remembrance of that surprise cautions me against placing any bets on how I will feel at forty. I can only say how I feel now- grateful to be on my own. I also know that I won’t go forth and have children just in case I might regret missing it later in life; I don’t think this is a strong enough motivation to bring more babies onto the earth. Though I suppose people do reproduce sometimes for that reason – for insurance against later regret. I think people have children for all manner of reasons- sometimes out of a pure desire to nurture and witness life, sometimes out of an absence of choice, sometimes in order to hold on to a partner or create an heir, sometimes without thinking about it in any particular way. Not all the reasons to have children are the same, and not all of them are necessarily unselfish. Not all the reasons not to have children are the same, either, though. Nor are all those reasons necessarily selfish.]

[…To create a family with a spouse is one of the most fundamental ways a person can find continuity and meaning in American (or any) society. I rediscover this truth every time I go to a big reunion of my mother’s family in Minnesota and I see how everyone is held so reassuringly in their positions over the years. First you are a child, then you are a teenager, then you are a young married person, then you are a parent, then you are retired, then you are a grandparent – at every stage you know who you are, you know what your duty is and you know where to sit at the reunion. you sit with the other children, or teenagers or young parents, or retirees. Until at last you are sitting with the ninety-year-olds in the shade, watching over your progeny with satisfaction. Who are you? No problem- you are the person who created all this. The satisfaction of this knowledge is immediate, and moreover, it’s universally recognised. How many people have I hear claim their children are the greatest accomplishment and comfort of their lives? it’s the thing they can always lean on during a metaphysical crisis, or a moment of doubt about their relevancy – If I have done nothing else in this life, then at least I have raised my children well.

But what if, either by choice or reluctant necessity, you end up not participating in this comforting cycle of family and continuity? What if you step out? Where do you sit at the reunion? How do you mark time’s passage without the fear that you’ve just frittered away your time on earth without being relevant? You’ll need to find another purpose, another measure by which to judge whether or not you’ve been a successful human being. I love children but what if I don’t have any? What kind of a person does that make me?]

When my mind is quiet, these questions occasionally surface. Who am I and what is my purpose?

My dresses 2011

Same Same

We had to have Same Same put to sleep yesterday morning. He was diagnosed with lymphoma in May 2009 and was only expected to live a few months. However, he did extremely well on prednisone for far longer than that. At the end of November last year he could still get himself upstairs with no assistance, even though he’d lost a lot of weight and was swollen with fluid by then. He continued to deteriorate slowly but as late as Sunday (13th) night he was moving around, eating and drinking. On Monday morning I found him lying completely flat in his cage unable to move, his swelling was noticeably bigger than the night before and he felt cold to the touch. We took him to the vet who said he had fluid or cancer growth in his lungs that was preventing him from breathing properly and advised us to have him put to sleep straight away to end his suffering.

When the ferrets were young I used to complain about the smell, the biting and the time they took to look after. They are not easy pets. But they found their way into my heart and we had so much fun. We’ve still got Lucy but now that both Same Same and Different are gone, the house feels empty. I’ll miss Same especially because he was very cuddly and used to give Mr W and I little ferret kisses. This behaviour earned him the nicknames ‘Mr Kissy’ and ‘Dr Love’. However, he could be relied upon to bite absolutely everyone else, commonly hard enough to draw blood and leave a scar.

This is Same last October. He used to go upstairs to sleep in a spare duvet I’d left on the carpet with the intention of donating it to my parents.

Duck disaster

Tonight I tried to make duck teriyaki using Nigella’s recipe. I made a few adaptations to the sauce as I had to use what I already had in the cupboards so that meant mild rice vinegar instead of sake, pale cream sherry instead of mirin and 4 tsp of garlic and ginger paste instead of just 2 tsp ginger. I also fried a bit of spring onion in the groundnut oil and at the end I threw in one sliced yellow pepper and 2 handfuls of mangetout and sugar snaps. All these adaptations were fine. I failed only in the duck area. Sigh.

I had a whole duck you see. A lovely free range bird on special offer from Waitrose. Mr W kindly jointed it for me and I put the breasts back in the fridge for another meal. All the rest of the meat was to be used in the teriyaki. I thought that if I scored the legs quite deeply I wouldn’t need to bone them. Let me tell you, I was wrong. The juices next to the bone were still not running clear even though the smaller pieces of duck were way way overdone. Panicking, I fished out the smaller pieces and set them aside and scored the legs even deeper and threw them back in. I also added some water to the sauce to try to poach the legs a bit rather than just frying them. But somehow I overcooked the legs too and by the time the rice was ready I hadn’t reduced the sauce back down again after the addition of the water, well not enough anyway. So I killed all the duck and my sauce wasn’t syrupy enough either. Argh. On the upside though the sauce was quite tasty. This is what was left; I was too distraught to take photos of what we actually ate:

Moral of the story: no bones means NO BONES.

Osso bucco

I spotted some osso bucco at Waitrose last time I went. Having never heard of it before I was keen to try it.

I cooked it roughly according to this recipe but I skipped the tomato, used proper beef stock and served it on a pile of mash with French beans.

It’s a beautiful silky, tender cut of meat and the marrow is the icing on the cake. I’ll definitely be buying more.

Chinese style sea bass

I adapted this from a recipe I came across about a year ago on a random blog found while Googling. This is the recipe I found. I do a similar thing with my sea bass but I make my sauce out of tiny spring onion circles fried lightly in a very small amount groundnut oil (too much oil and the sauce gets an unpleasant greasy top layer), then I add garlic and ginger paste and chilli and fry the mixture for a minute or so. Then I add fish sauce and lime juice and dissolve a little sugar into it. I don’t measure any of the quantities; the only guidance I follow is 1) make enough sauce to comfortably baste the fish and 2) the heat, sweet, salt and sour all need to be in balance. When you taste it you just know when you’ve got the balance right because no one flavour sticks out harshly.

When the sauce is done, I pour it over your whole (the bones make it taste better), gutted seabass. It’s best to use a container that fits the fish quite snugly so that the sauce doesn’t spread out around the fish too much. Then I put it in the oven at 200 degrees until the fish is cooked through, which takes about 20 mins. If I have some fresh coriander, I chop it up roughly and scatter over the fish before serving. A veg stir fry (again with very little oil) and unsalted rice are good accompaniments for the fish as the rice absolutely loves the sauce.

EDIT 1 Jul 2014: For one whole seabass start with 3 tbsp fish sauce, 2 tbsp lime juice. Add a little water to the sauce to stop it evaporating into nothing.

Finishing touches

About a week ago I made carrot cakes from this cupcake book:

I was going to serve them with a pile of whipped double cream but it was suggested that I used a more tangy topping such as cream cheese frosting. These are the quantities I used, which I found to make enough for about 24 cupcakes:
100 g butter
200 g cream cheese
500 g icing sugar

Tonight I made baked lobster tails using this as guidance except that my marinade was simply butter and lemon juice. 12 minutes at 200 worked pretty well. Anyway, I served the tails with a salad and an approximation of ponzu dressing, which I first had at my in-laws’ who bought it from Waitrose:

I attempted to recreate the taste from memory. I knew there was an orange flavour, a fermented flavour and acid which is usual for a dressing. So I combined the juice of a tangerine, rice wine vinegar, dark soy sauce and light brown sugar. I wasn’t too far off if my memory serves me well but having checked the ingredients list on the Waitrose website it seems that I was quite far off the mark. Still, mine was a very tasty dressing. I don’t think Heston has anything to worry about just yet though.