Oh dear….long time no blog 😦
It’s frightening that work can obliterate the creative spirit in me – it saps energy, enthusiasm and the desire to make things. It’s insidious – just creeps up, slowly, slowly, and bam! It seems the only time I feel remotely creative is when I’m on leave. I’m now determined each year to have a week of leave in December – I love the Christmas season, I love making things at this time of year; and I love the cosiness of being at home, reflecting on the Christian meaning of Christmas, indulging in Christmas traditions. Time off work during this season is a tradition to keep for me.
I’ve also not had a card-reader for my camera/laptop for a while. I recently taught an aunt how to save photos to a Memory Card on her mobile phone, and then transfer those photos to her PC. She did it! You are never, ever too old to learn new things. I don’t mean that in any derogatory sense – I love helping people to learn, helping people to have the confidence to do new things, to achieve things. It’s great!
Anyway, I gave her my card-reader so she could continue her new practice, and ordered a new one for me. Lo and behold a few days ago my Beloved declared ‘You don’t need a card-reader, you can insert the Memory Card straight into your laptop’. Thanks for telling me one year into this laptop… I know – I should read instructions. I don’t. But I’m delighted this is possible on my laptop – makes things SO much easier!
Today I wanted a big salad. A hot Christmas Salad. This does not contain traditional Christmas foods. But the bright colours make me think it is festive. The bold orange, dark green and bright green with dots of white are beautiful. Bright lights for a cold winter day.
Does anyone use a Butternut Squash(BNS) within a few days of purchase? Is it just me who keeps it on the side for weeks…? I thought it would be great roasted for a salad. And I am now converted to ‘not peeling a BNS’ before roasting it. It’s a total nuisance to peel and chop. But this way is easy. I’ve seen others say it can be roasted in this way – I didn’t really believe them, I thought it would take forever to roast, I thought it would be tough and chewy. Wrong on both counts.
Nip off the stalk at the top. Slice the BNS into four – mind your fingers! Scrape/slice out the seeds. Place on a roasting tray, sprinkle with salt and fresh black pepper, splodge with some oil and rub the oil over the flesh(don’t worry about the skin). Roast in the oven – 180*C(fan) for 45 minutes. The flesh needs to be tender to a knife. Done! So easy!
For the salad base I used spinach, avocado and walnuts. A drizzle of balsamic. Some chopped goat cheese – I used Gevrik. Then chunks of hot BNS over the top. Enjoy!
This was sweet and savoury, with the freshness of avocado, the earthiness of the walnuts, sweetness from the BNS, and tanginess from the Balsamic. Satisfying. Tasty. Hot and cold together. The BNS is surprisingly fibrous – not really noticeable when it’s liquidised into soup – but certainly not tough. Soft and yumptious 🙂
Is Salad in winter right..?