[with the Blue Mountains Slow food group - at Jemby Rinjah Eco Lodge..]
the beginnings of the fruit muffins
Our teacher was Shahida - a funny man. nothing like the 'famous' chefs we hear about.. he was friendly and simple.
once you add the wet to the dry ingredients together, you must work fast - to get them into the oven. mix from outside to middle - with a stainless steel spoon rather than a wooden spoon [which tends to mash the ingredients instead of mixing them] *note to self: buy stainless steel mixing bowl, whisk and large spoon
he suggested using a large stainless steel bowl & to whisk the wet ingredients, quickly with a large whisk. by hand.
fill the pans near to the top
while waiting for the muffins to cook - Shahida showed us a few tools of his trade.
while those fruit muffins were in the oven, he took us to his kitchen garden to gather chives for the savoury ones.. I was in my element.
a fun afternoon where i learned that coriander seed goes well with tropical fruits, that dates and orange peel are a nice combination in muffins, to put a tray of water in the bottom of the oven to keep moisture in the muffins during cooking time. that creating food from scratch is part of the slow food movement. ...
has been good
the past week, I have been in the doldrums - visited by melancholy again... quiet time for me...many life changes which I am grappling with. finding my footing once again. panicking trying to plan my life then realizing that I can only live in the present moment. not the past, nor the future. but here as I am. once I knew who I was. a mother.. now my children fly the coop and I am in life change again... so here we are.