Nature, travel, music, writing, prayers, exercise, reading. How do you nourish your spirit?
For me, the answer is all of the above!
Time is a luxury for any parent, especially time to one self and to pursue one’s interests. But it is essential to refill your cup so you can continue to pour for others, especially your little one.
Cooking appeals to me, because it is something that I can do at home and disappear into, while keeping T nearby.
It is satisfying, because the pursuit can lead to endless possibilities to explore – and you can enjoy the fruits of your labour instantly and to share that enjoyment with others.
Lately, I’ve been enjoying exploring ethnic cuisine, because it allows me to try out ingredients I often don’t get to use.
Indian cuisine is among my favourite. The photo at the top of this post was taken at a spice shop in Kerala, a south-western state in India, during the hubby and my cross-country visit in 2012.
I still dream about the food we had those three wonderful weeks that seem like a lifetime ago.
I’ve always been intimidated by Indian cooking. But I recently gave two favourite dishes a try.
Chicken biryani is my favourite Indian dish and who knew it would be so simple to prepare using this Amy + Jacky’s Pressure Cooker recipe?
It was nice to cook with spices I’ve never used before, including star anise, cloves, green cardamon pods, turmeric, and garam masala. I also cooked with basmati rice for the first time!
The bulk store is the best place to get these ingredients in small amounts, so you don’t spend a fortune getting huge amounts of each spice.
I had a few hiccups along the way with repeated “burn error” messages on the Instant Pot but I kept going and eventually had to wing it.
It turned out pretty good – and very aromatic!
This Labour Day, I tried my hand at butter chicken, a family favourite, using another pressure cooker recipe from Amy + Jacky.
The ingredients list and process were not as intimidating as I had thought.
I didn’t realize heavy cream and yogurt were the trick for the yummy sauce.
I was happy with the results and the hubby approved!
I also like to try different ways to cook vegetables, even though T is incredibly picky and avoidant of veggies, especially carrots.
Brussel sprouts is a vegetable I never cared much for until the last few years and now I love them.
These simple Recipe Tin instructions used olive oil, minced garlic, salt and pepper, Parmesan cheese and panko to coat the veggies before roasting them in the oven.
The best recipe I’ve found yet and paired with roasted salmon for a light filling meal.
And there’s always room for dessert! The satisfying ones draw from home grown ingredients.
I’m not much of a sweets person nor do I bake much. But I enjoy harvesting the rhubarb from our garden to make into a strawberry rhubarb pie using this recipe from In Diane’s Kitchen.
Very simple to make and tastes great, even if the crust was not applied properly and some of the filling spilled out onto the baking sheet this time.
T helps me from time to time with my cooking adventures and we keep our projects simple.
This was a no-bake cheesecake recipe we had originally done last summer and re-did this Spring when we were finding learning activities to supplement virtual schooling.
T did a good job as always with helping.
But more often than not, T prefers to stay out of the kitchen and play with his toys instead.
And that is a-ok with me.
It’s good to have your own interests and to use those rare quiet moments to yourself.
While the moments to recharge my mind, body and spirit are limited, I’m thankful for them and the opportunities to make the most out of them.
And I wish the same for those of you who are on similar parenting journeys.