Spring Patience

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Spring has sprung and suddenly the many layers I’ve been wearing for what has been too long now can be stripped off.

Slowly and surely, the days get longer and a little warmer.

The trees are full of foliage once again and everything seems brighter.

Expectations for summer are put in place and the patience required for the free season to arrive is tested.

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Second Go

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I initially attempted this cake a week ago, and it was not a pretty sight, nor did it look like a cake.

What I wanted to create was a tiered cake, but what I was left with was crumbs – turns out my attempt in vegan and gluten free had veered down a path I didn’t want to go any further down. I wanted to throw the rest of the cake mixture out.

My dear second family where I currently stay are dead against throwing out food unless it no longer resembles the food it originally was or the expiry date has long since passed.

To my dismay they said, we can eat it on ice cream.

Eat coconut, almond crumbs on ice cream I thought.

That means I have to continue baking the remaining cake batter I thought.

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A Different Kind of Tomato Soup

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Like a large number of people, I never considered soup a meal until I read the book ‘French Women Don’t Get Fat,’ where soup is mentioned as an important part of the classy, beret wearing French women’s diets.

This led to a goal to eat more soup on a regular basis. Thinking about it now, soup is one classy meal - how else can you fit a large variety of healthy fare into your day.

The beauty I soon discovered with soups is that there is really no limit to what you can make and it's so easy to freeze and eat later when time is not something you have spare.

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