Shoot for the moon. Even if you miss, you’ll land among the stars.
This year, let’s keep it simple, ok? Ok.
Instead of resolutions, let’s make a decision. One single, easy decision.
This year we will make a decision to be good to ourselves, to understand when it needs to be about us and not those outside of us. An effort will be required, yes. To keep sight of what is in the best interest of our souls often doesn’t come naturally.
Know that it is an effort worth expending.
Let’s give ourselves only the best, without hesitation. After all, life will only give us what we feel we deserve, no?
Twenty fourteen will see us treating ourselves with nothing but kindness, whilst never losing sight of our needs and goals. It will be the year when we are true to us, when we don’t allow anything, least of all ourselves, to hold us back.
It will be the year we will move forward, shoot for the moon. Because God knows we deserve it. And along the way it will finally dawn on us that we do deserve it.
You know what? Once we understand that, that we have every right to expect the best from the things we pour our hearts into, it will be so much easier to be kinder to ourselves.
And if we do shoot for the moon and land on a star? Well, no matter……the stars are luminous, and we may just find that they are enough after all.
In the interest of keeping things simple, here is a little spread I put together, on a day when the world was like an oven and spending more than ten minutes in the kitchen seemed the most unkind thing I could do to myself. I had this for lunch, spread thickly onto crostini and with some finely sliced red cabbage and good anchovies piled atop it. A few drops of white wine vinegar finished it off nicely. And on that day? Well, it was enough.
You could really use whatever toppings you wanted, but I would suggest a combination of fresh, crunchy and salty with a drizzle of something acidic.
Happy New Year dear readers. This blog has brought me so much fulfilment in 2013 and you, all of you, are instrumental in that.
Ricotta, Sweet Potato and Chilly Spread
1/2 Habanero Chilly or 1 small red chilli
1/2 cup firm ricotta
1/2 cup boiled sweet potato
1 tbsp olive oil
1 small handful fresh coriander
1/2 tsp cumin powder
1/2 tsp salt
For the Crostini:
1 or 2 baguettes, sliced into 1cm slices
Thinly sliced red cabbage, watercress, alfalfa sprouts etc. Combine with anchovies, feta or olives and drizzle with a little vinegar of your choice.
If using a habanero chilly, roast it over an open flame or on a BBQ. Place half of it, or a small red chilli in the bowl of your food processor with all the other spread ingredients. Blitz until it is a paste consistency. Taste and add a little salt or olive oil if required, then blitz again.
Brush both sides of the baguette slices with olive oil and grill both sides until toasted to your preference.
Spread the crostini thickly with the ricotta mixture and top with toppings of your choice.
Get out of the kitchen quick and enjoy with something cold in front of the TV.