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Posts Tagged ‘kangaroo valley’

In the past few months, circumstance has forced me to re evaluate. Overwhelmed and overcommitted, a quiet rebellion was taking place inside my head. There was so much busy…….. hectic………stress……….and it was just going around and around and I couldn’t seem to get away.  And for what? I simply did not have time to live. I started to remember what life was like…….before……….before the clutter.

I spent this weekend in Kangaroo Valley. This place is sublime. It heals. There is a special energy there and when I am there this energy fills me. Renews me and feeds my soul.

The Shed

Before I went I had a plan, a list. I always have a plan and a list. I was going to cook gourmet meals, improve my photography, style my food shots, I had some lectures I needed to listen to and I had taken down 2 books to get through. What? 2 books in 3 days?

And then I arrived, and I stopped. I could breathe. My lungs filled with clean air and my head cleared. I poured a glass of wine, I lit the fire and I ate some cheese. And nothing mattered. I forgot the plan, the list. My partner arrived later that evening and we drank more wine and ate more cheese and we stopped.

Our laptops stayed closed. Because we stopped. There is something about being away from the noise of life that forces you to stop. To take it in. To appreciate. Nothing needs to be done, there is nowhere to be and I was reminded of these words.

The time you enjoy wasting is not wasted time – Bertrand Russell

There is beauty in simplicity.

 

In a society of abundance and wealth somehow it seems that we have less than we ever did. We are detached from our communities, the elderly live alone, isolated. We commute, we work late. Bigger cars, bigger houses, bigger televisions and somehow, smaller lives. Is the question then what we can take out of our life, rather than what we can add into it?

Simple, Perfect Pumpkin Soup

And so today I share with you, simple. Nothing more is needed. Sit quietly in the sun and be deeply satisfied.

Simple Perfect Pumpkin Soup

About 2kg Jap Pumpkin

125 g butter

50 ml olive oil

1 teaspoon good salt such as Himalayan Pink Salt

1 litre unhomogenised organic milk

freshly ground black pepper

crusty toasted bread to serve

Cut the pumpkin into small cubes, no more than 1″ or grate with a food processor. Cutting the pumpkin into small pieces will allow it to cook quickly extracting the natural sugars and giving you a beautiful sweet soup.

Heat the butter and oil in a large heavy saucepan over medium heat, sprinkle with the salt. Cook the pumpkin, covered, stirring occasionally until it is soft. About 8-10 minutes.

Stir in the milk and bring to the boil.

Blend the pumpkin in a food processor or if you like it chunky you can use a potato masher. Season with salt and pepper.

Serve with beautiful bread.

Enjoy. Appreciate.

 

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