Recipe: Woman Crush Wednesday

There is a song that goes “I’d drive all night to see you” well I am going change the lyrics to “ I’d fly all night to get back for #WCW”.  I love Wednesdays so much that no amount of jet lag is gonna stop me from giving a gorgeous gourmet girl some good old fashion props and attention!  And this week’s female chef is so deserving that I am beyond excited to recreate her recipe and share more about her. And since I just flew home to London from Chicago, you won’t be surprised who is the chosen recipient!

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Stephanie Izard may only be 37, but her list of achievements in the culinary world is phenomenal. She was one of the youngest James Beard winners at 27, went on to become Top Chef’s first female winner, and also the only winner of Top Chef to also win audience fan favorite. But with her delicious food, awesome smile and infectious personality it is no wonder she is the golden girl of the foodie world.

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Born in Chicago (like I was) Stephanie has several successful eateries in the West Loop area near downtown. The famous Girl and the Goat and across the street the Baby Goat Diner and its bakery next door. She just opened another restaurant Duck, Duck, Goat several blocks away. Besides bringing to life these fab food creations, she and her husband have a baby on the way too!  The sky is the limit for this girl!

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I was just in Chicago for 24 hours on my way back home to London from a visit to Tennessee to see my son and his wife.  But I did take time to visit two of her restaurants and was very impressed with the food, staff, vibe, all of it. On Monday night the line was out the door for the Girl and the Goat.  And on Tuesday morning I got to taste one of Stephanie’s famous and yummy handmade “pop tart” pastries at the Little Goat Diner Bakery. So so good!  But for our Snapchat tutorial today (which you can watch with my username: blissbakery) I decided to make a savoury dish. Stephanie has a fab looking recipe for a Fish with a green curry sauce.  Healthy and tasty!

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Serves: 4
Time: 30 minutes
3 tbsp basil leaves, packed
1 cup cilantro (also called coriander) , chopped with stems, about ½ bunch
¼ tsp ground cumin
¾ tsp ground coriander
1 tbsp garlic, chopped small
1½ tbsp ginger, peeled and chopped small
2 medium shallots, thinly sliced and divided
2 tsp jalapenos, chopped with seeds (omit seeds for less spicy version)
2 Tbsp lemongrass, peeled and bottom 1/3 only, chopped
1 14 oz can (400 g) coconut cream
2 tbsp grapeseed or canola oil
4 (5-oz) fillets of skin on grouper, snapper, or striped bass
1-2 tsp fish sauce
2-3 tsp fresh lime juice
Blend together basil, cilantro, cumin, coriander, garlic, ginger, one shallot, 1 tsp jalapeno, lemongrass, and coconut cream. Taste and add remaining jalapeno to taste, set aside. Sauce may look broken from the coconut cream, don’t worry it will come together in the frying pan.
Turn fish skin side up and score, cutting just through skin. Season with salt spice mix for fish.
Heat oil in large heavy bottom skillet until almost smoking. Lay fish fillets skin side down and cook over
high heat until skin is very crispy, but not burnt. Turn fillets and continue cooking over medium high heat until fish is opaque and flaky all the way through. Remove to serving platter and tent with foil.
Add the other sliced shallot to pan and cook until translucent, about 5-6 minutes. Add curry sauce, fish sauce, and lime juice, simmer for 3-4 minutes so sauce thickens a little and flavors come together. Adjust seasoning if
necessary. Pour half of curry sauce over fish and serve remaining on the side. Serve immediately.

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I absolutely love this dish! It is so flavorful and clean tasting. And it is dairy, sugar and gluten free!  But at the same time very filling and satisfying.  I served it with a coconut rice and when my Hubby tasted it tonight for dinner he asked if I would make it again tomorrow night.  It would also be a perfect dish for a dinner party for four people. Super easy and yet very impressive.  As well, anything with cilantro (coriander) is a go to for me as it has so many health benefits!

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Stephanie is not only innovative in the kitchen but she thinks outside the box when it comes to her philanthropic involvement.  She helps raise funds for Share Our Strength, a charity devoted to helping feed hungry children. When her book “The Girl in the Kitchen” debuted, she did a nationwide promotional tour.  In each stop at the various cities along the way she teamed up with a local chef for a fundraising dinner for SOS.  And if I didn’t already have enough about her to love, she also has a four legged furry friend like I have my Stella!

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Thanks Stephanie for being a wonderful Woman Crush Wednesday. You are truly a star and such an inspiration!  I wish you and your Hubby well on the birth of your new a baby. Very exciting times indeed in your household

Congrats and Chi town love,

YDP

Recipe: Bittersweet Poppyseed Cake

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While I get loads of wonderful comments about my baking, including this Poppyseed Cake recipe, what I am most proud of in life are my two children. They are beyond words, so I won’t even start.  But suffice it to say I love them with every ounce of my being.  And so, while I have spent the weekend here in Tennessee with my son and daughter in law, it is a bittersweet visit.  He will be deployed soon as part of his job and I won’t be able to see him for 9 months.  So when he asked me to bake him his favorite cake, I jumped at the chance.  I usually like to make it from scratch, but had to go with the quicker alternative.  However, the secret ingredient in all my recipes, which is LOVE, was ever present!  I’ll share the longer version another time since I have to head out for the airport now.  But until then, here is what you need for an unforgettable but quick treat!

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Ingredients

1 package Dunkin Hines Butter Golden Cake Mix

1 package Jell-O Vanilla Instant Pudding Mix (3.4 oz)

4 large eggs

1 small container sour cream (8 oz)

1/2 cup vegetable oil

1/2 cup cream sherry

3/4 of a 2.6 oz bottle of poppy seeds

Powdered sugar

Preparation

Preheat oven to 350 degrees. Combine cake mix and pudding mix together. Then add eggs, sour cream, oil and cream sherry. Mix until smooth. Gently fold in poppy seeds.

Transfer batter to a greased and floured bundt pan. Bake for about 35- 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan on a wire rack for about 20 minutes. Flip cake onto a plate and let cool another 20 minutes before dusting with powdered sugar.

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My daughter no longer blogs because she is a busy mommy of two and in the middle of getting a masters degree in social work.  However, when she did have a blog she wrote a lovely post about this poppyseed cake.  You can read it by clicking here.  It is amazing how much food can connect us and evoke such powerful feelings. I am excited to say I will be seeing my daughter and her family in a few weeks time.  But I look forward to another chance for all of us to be together in the New Year (which seems a long way away) when my son returns safe and sound. Until then we will savor the bittersweet memory of our time together this weekend with the last bits of this cake.

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Love beyond words,

YDP

Recipe: Woman Crush Wednesday

So many people complain about Wednesdays, saying it’s the hardest day of the week.  If they can only get over it (the Hump Day) then their lives will happily sail into the weekend.  For me, Wednesday is my favorite day!  I get very excited to spend my day writing this blog post along with prepping and cooking a recipe from some awesome female foodie.

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This week’s honoree is beyond awesome.  I am delighted to be showering the gorgeous gourmet Thomasina Miers with some well deserved love.  She is a graduate of the Ballymaloe Cookery School, my alma mater, and went on to win Master Chef in 2005.  Not only is she a cookery book writer and television presenter, but she is the founder of Wahaca, a chain of Mexican restaurants in the U.K with 21 branches!  All this and she’s a wife and mommy of two!  A total rock star in my book!

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I nearly met her two years ago at the Ballymaloe Lit Fest.  I had a ticket for her talk “Tommi’s Chilli Notes” all about her love affair with spices.  As a world traveler she has amassed quite an arsenal of knowledge about the subject.  But somehow I also had another booking for a cookery demonstration at the same time.  The coordinator of the festival told me there was a wait list for Tommi’s talk and would I consider giving up that ticket and attending the demo.  I agreed and though I missed out then, I will make up for it today.  As I plan to savor every bit of Tommi’s gastronomic achievements.  She is a total inspiration for anyone in the culinary world, not just for us female chefs.

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So today I am recreating her recipe for Broad Bean Rice Pilaf live on Snapchat (username: blissbakery).  My Hubby is a massive fan of any rice dish, so likely I will only get to enjoy my little taste before he arrives home from work and devours the entire dish!  So let’s get cooking shall we?

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Broad Bean Pilaf

INGREDIENTS
4 tablespoons of oil
small onion, finely chopped
1 large chicken breast, very finely chopped or minced.
salt & pepper
2 crushed garlic cloves
ground allspice
400g (14 oz or 2  1/4 cups)  brown basmati rice
1/2 butternut squash, peeled and seeded and cut into chunks
200g (7 oz) of frozen broad beans
zest and juice of a lemon
a pint (20 oz) of chicken stock
fresh mint
METHOD
Warm 4 tablespoons of oil in a frying pan and sauté a small onion, finely chopped, for a few minutes until transparent. Add one large chicken breast, very finely chopped or minced. Sauté for another few minutes before seasoning with salt, pepper, 2 crushed garlic cloves and a good grinding of allspice. Add 400g brown basmati rice, butternut squash, 200g of frozen broad beans, the zest of a lemon and a pint of chicken stock. Simmer for 20 minutes and then turn off the heat. Cover and keep in a warm place for ten minutes for the rice to finish cooking in its steam. Season to taste and stir in a handful of chopped fresh mint and the juice of half a lemon.

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This dish turned out so well and looks, smells and tastes AMAZING!  I love the different textures in it and it is so delicious and satisfying.  Though I wasn’t able to find fresh mint in the shops I used fresh coriander (called cilantro in other parts of the world) and it was perfect.  Also I used minced (ground) turkey instead of the chicken as I couldn’t get the chicken already minced. But since turkey is a fav of mine and it has higher protein and lower fat than most other meats I was happy with that change in the recipe as well.  I have a feeling this dish will be in heavy rotation for a while.  It just feels very light and clean, yet I don’t feel like I need to eat anything else.  It is a great all in one dish for a family dinner, or for a couple with some leftovers to take to work for lunch the next day.  Winner all the way around!

While I think she rocks the culinary world, what I really admire most about Tommi is her involvement in philanthropic endeavors.  She really is trying to make the world a better place!  Last year she was chosen by Women for Women International as their ambassador.  And with the confidence in a photo like the one below she’ll defo take on the world!  Love it, you go girl!  You are so incredible the world wouldn’t be the same without you.  Thanks for everything you do!

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Though I haven’t met you yet Tommi, I hope I do one day. You are a such a great role model!  Until then, I am going to enjoy this gorgeous rice pilaf dish, and maybe even pay another visit to Wahaca tomorrow to get my Mexican food fix!

Muchas Gracias y el amor,

YDP

Recipe: How to be a Success

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These days every other book on the shelves is about how to be a success. And these books equate success with certain factors:  How to get rich, lose weight, make friends, be efficient and organized, and even how to be successful at developing habits that lead to success. Here is a list of the top 25 books according to SUCCESS magazine (yes there is even a dedicated magazine all about success)!  It is a global obsession. It used to be people just wanted to be able to get food on the table and put a roof over their heads. Boom, done and dusted and then fall asleep feeling pretty successful.  Now they need to do that, and have numerous higher education degrees, multiple homes, not to mention umpteen friends or likes on social media. Oh I forgot,they also need to have the latest cool car, wear a size 2 and not have any forehead wrinkles!

Now I am not a self help motivational guru. I am just little old me, a yankee doodle paddy here. But I have my own definition of success that I want to share with you today.  But before I get to that here is the definition of success according to the oracle of word analysis, the famous dictionary dot com!

Success: pronounced [suh k-ses]

noun
1. the favorable or prosperous termination of attempts or endeavors; the accomplishment of one’s goals.
2. the attainment of wealth, position, honors, or the like.
3. a performance or achievement that is marked by success, as by the attainment of honors:
4.a person or thing that has had success, as measured by attainment of goals, wealth, etc.:

The listed synonyms are achievement, fame, triumph. Hmmm, in other words, materialism, idolatry and power?

No offense whatsoever, but I just want to take issue with a couple of points. First off it would appear that most of these deal with the end or the final goal achieved. I think life is a journey and with its constantly evolving nature, one could achieve “success” while still attaining goals.

Secondly, I think there is one major factor here and that is the omission of any reference to happiness. You see in my book anyway, when I see the typical notion of success like a wealthy businessman or a famous supermodel, they don’t actually look very happy. That is not something I would aspire to, yet many people are on a quest clutching at that kind of elusive “success”.

So for what it is worth, here is my definition of success: HAPPY!  When I see a happy person that is what draws me, what inspires me, and consequently what I aspire to everyday. While happiness by nature is also elusive because life does throw curve balls.  In fact I have shared openly on here about a time I wasn’t very happy.  But I feel that I do have success because I am HAPPY, even though I am not a size 2, have the latest cool car or bucket loads of money in the bank.  Thanks be to God I have food on the table and a roof over my head. Sure I don’t have umpteen likes on my Facebook page, but that is because as I have told you before I don’t have a Facebook account. (*** see bottom of page)

But I am blessed to have many people that engage with me daily on snapchat (my username is blissbakery).  And frequently they comment on my happiness. They tell me that watching my stories makes them happy and ask how and why I am so happy. Of course I am open about my faith and it is the core reason why I have always been a happy persons in spite of the many traumas I have endured in my lifetime. But I have been wanting to share this acronym (I love them) about success and so today, for a little Monday Motivation shall we say, I am laying it out for you!

If you take each letter of the word HAPPY and create an acronym, these core traits might help you as they have me achieve success.  Well, my definition of success, which is being happy!

H for Helpful: When we are helpful, doing for others, we take the focus off ourselves. We tend to think less about our problems and issues.  By bringing someone else joy, it ends up rubbing off on us too.  I’ve shared a couple of stories here and here before about giving to others and a time I was helpful and how it turned out to be “successful”. They might give you examples of my experiences with being helpful.

for Appreciative:  One of my all time fav things in life is to write thank you notes. I practically write thank you notes for getting a thank you note (which I adore receiving).  I have told the story on here about why I am so grateful for having food to eat.  It must be hard sometimes for people that have never been wanton for anything to know how to appreciate things.  But common courtesy and saying thanks is always a good habit to form. And focusing on what we have, rather than what we don’t, helps keep us happy!

for Persistent:  While I haven’t written a story about this particular topic, interestingly enough, if you know me you know that I am a super persistent person.  My hubby calls it stubbornness!  Haha!  However,  take this blog and what little social media I do for instance. It is so incredibly hard for me to do these things because I am so tech challenged.  But I am determined to get this message to you so I keep at it!  And I shout my little disclaimer on the ABC of YDP so you all cut me some slack for typos etc!  One of the best quotes on this topic is: “A river cuts through a rock not because of its power but its persistence”  I’ll keep slowly flowing over this tech rock, aiming to cut through, but until then thanks for being patient with my persistence!

for Positive:  It goes without saying that if you see a happy person they are going to be positive. And if you are positive, you want to stick with those that bring positivity to the table as well, lest the negative energy vampires try to suck the life force out of you!  One of my fav stories of  positivity vs negativity is when two kids were put in separate rooms that had been filled to the brim with horse manure. P.S. I am not condoning this by the way.  But the negative child was obviously not amused and was in fact moaning and crying saying, “This is disgusting, whaaa, whaaa get me out of here it stinks!”. The positive child was laughing and giggling saying, “Weeee this is fun, where are you pony, where are you,  hahahahaha!  I know with all this horse poop there must be a pony in here somewhere, come out, come out where ever you are!” Okay, pretty graphic, but you get the point, right? So when you think of positive, think of pony!

is Youthful:  You don’t have to be young to be youthful. I am 51 years young and people seem to be shocked when I tell them this.  Not that I don’t have my fair share of wrinkles or grey hair. But I am playful, curious, willing to try new things and youthful in my view of the world.  I have hope and wonder which are so important to maintain some innocence.  Some people might think it is naiveté or trying to live in a bubble. But spend any amount of time around children and you see that they live in the moment and are indeed happy!  Sure they bonk their heads and have the wee cry, but then carry on being creative and imaginative!

So being Helpful, Appreciative, Persistent, Positive and Youthful are all traits that make me a HAPPY person. These may or may not work for you. Maybe you have your own traits that help you be happy and a success.  I would love you to share them with me.  And while I am waiting to hear from you, here is something else I will share with you that will make your tummy happy.  My Yankee Doodle Paddy Cookies.  Why are they called that?  Cuz they have American and Irish ingredients!  They are delicious Chocolate Chip Oatmeal Cookies and they will rock your world.  Trust me one bite and you will be in a state of bliss. You won’t be worrying about reading one more book to help you be a success. You will just be wanting to eat more than one of these cookies!

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Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)

Instructions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

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Depending where you are you might not be able to get the famous American chocolate chips from Nestle Toll House (from whom this recipe comes). Or for that matter the gorgeous Irish oats from Flahavan’s or the Kerrygold Butter (which you can’t see the packaging but click here to see my love affair with the best butter in the world ). However you can still make these delicious cookies with you own ingredients! You’ll be happy you did!

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HAPPY baking,

YDP

** Since this post was published I have now joined Facebook!

Recipe: Woman Crush Wednesday

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I’ve been busting to get to this week’s Woman Crush Wednesday.  If it is your first time, you’re very welcome.  And if you’re returning I’m so grateful to have you back again. It is an utter privilege to share the love for some amazing women out there in the culinary world. And though I have spoken of this week’s honoree before, it was more focused on the fruits of her labor so to speak.  American chef Claire Ptak is the owner of Violet Cakes Bakery in London.  I’ve been there twice now (you can read about my first adventure by clicking here) and had the pleasure of meeting her on one of those occasions.  I am delighted to give her the just attention she deserves and recreate one of her recipes live on snapchat (username: blissbakery) and share the love on here as well.

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When I met Claire she was literally glowing. I’ve never seen such a big smile.  And she has every reason to do so.  Her baby is so gorgeous. Yes she has a little baby girl.  Of course she has two other “babies” as well, the wildly successful bakery as I mentioned, and also her most recent and highly acclaimed book The Violet Bakery Cookbook .  And guess what one of the items featured on the cover is?  None other than Coconut Macaroons which is the featured recipe this week on #WCW

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Ingredients

4 egg whites
250g (8.8 oz or 1 cup+3 Tbsp) caster sugar (also called finely granulated sugar in the U.S)
1/4 tsp fine sea salt
1 Tbsp good honey
200g (7 oz or 2 1/3 cups) unsweetened, dessicated coconut
1/2 tsp vanilla extract
Instructions

Preheat the oven to 350F/180°C/160°C (fan)/gas3. Line a baking tray with parchment paper.

Measure out all the ingredients into a medium-sized, heavy-bottomed pan and place over a medium-low heat, stirring constantly. As the mixture starts to warm up, it will be easier to mix everything together. Reduce the heat to low and stir continuously until all the sugar has melted and the mixture starts to look like rice pudding.

Keep stirring until the mixture thickens and begins to dry out, keeping a careful watch to make sure it does not catch and scorch on the bottom.

Scoop individual portions of the mixture on to the lined baking tray, leaving enough space between each one so they have room to expand. Bake for 15-20 minutes, until the macaroons are puffed and golden. Allow them to cool completely before serving or storing. These will keep well for up to 1 week in an airtight container.

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Okay, can I just share a little secret between you and me? I am totally kookoo for coconut.  I’ve been going through a pretty long period of craving it.  Usually when I crave something I suspect my body needs it.  So when I was deciding which of Claire’s recipes to do, the decision lasted about a nano second.  And I am so so happy that I made these.  They are literally the best coconut macaroons I have every tasted!

The recipe is very straightforward and simple.  I got a bit concerned when they first came out of the oven as I thought I had over baked them even though I followed the recipe.  But the genius is that the golden color makes them even more awesome!  They get slightly crunchy on the outside! OMG and then the inside stays moist and chewy!  I read a bit about how she came up with the recipe and apparently she was having a visitor over from America who was a fan of coconut macaroons because they are gluten free.  So Claire whipped these up and they have been on her menu every since.

Chef Claire Ptak Discusses 'The Violet Bakery Cookbook'
Chef Claire Ptak Discusses ‘The Violet Bakery Cookbook’

Claire’s success in her stall at the London Broadway Market, which led to the opening of the bakery, is indicative of her creative and entrepreneurial spirit.  Along with the amazing photographer Kristin Perers (who captured the glorious food photos for Claire’s book) they host weekend workshops on food styling and food photography.  They call it Violet and the Vicarage  and the website’s info page alone is beyond sumptuous.  Top of my bucket list for sure!  It would seem that Claire is only at the beginning of an amazing and exciting career with all sorts of fresh buzz about her. Yet she is a seasoned pro having worked under the tutelage of Alice Waters at world famous Chez Panisse in Berkley, California.

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I’m not the only one in love with Claire!  She’ll be a featured guest at my alma mater’s festival the Ballymaloe Lit Fest this year and also writes for The Guardian.  She continues to hit it out of the park for her over 43 thousand Instagram account followers, sharing mouth watering food photos and precious pics of her new baby.  I just can’t say enough nice things about this wonderful lady.  A fabulous mentor to any woman out there wanting to carve a career for themselves in the culinary world.  She is an utter success in her work and in life and therein lies that smile, as I suspect she is totally grateful for it all folks.

Love you Claire!

YDP

ps. Now I am going to go into hibernation with my coconut macaroon coma!

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Outlived

I’m a bit under the weather today. A tummy bug.  I spent all of yesterday in bed apart from having a shower and going to mass.  And I mustered up the energy to do my Sunday Spotlight Snap Sista series on Snapchat (username: blissbakery).  I’m craving to get back in the kitchen but don’t think I can stomach it, literally. But sometimes in life, these pauses in our patterns are actually good. Helpful moments for some quiet reflection. So here is a bit of thoughtfulness for you, for what it is worth.

Today is my father’s birthday.  I won’t say “would have been” his birthday, because no matter what, this is and always will be the day he came into the world.  Though sadly he only lived four days past his 46th birthday.  I had 5 years of my childhood with him before my parents’ divorce and three years of my adult life with him, but I treasure those 8 years together.  I try to remember each and every interaction, what was said, what we did, what we wore.  But the Maya Angelou quote, “people will forget what you said and what you did, but they will never forget how you made them feel” is so true in this instance.  My dad made me feel loved.  As I have mentioned before, that wasn’t the case with my mom. But with my dad I always knew.

As I have shared on here before, my father was a fireman for the city of Chicago. He was the youngest of seven kids of Irish immigrants and tragically he was the first to pass away due to the results of a chemical fire.  He was a hard working man.  I think I get my work ethic from him. My hubby told me once I was a workaholic.  I prefer to think of myself as a Productiveholic. And my dad was one of those.  Because firemen work 24 hour shifts, they are then off for 48 hours.  So during those “off times” he wasn’t off but worked as a carpenter.  He was genius with his hands and could literally build anything.  Half of Chicago has bits of his cabinetry in their kitchens or totally fitted out basements.  All of his brothers and indeed his father were quite the tradesmen.  It was part of their Irish culture. As was being a firefighter too I suppose.

I think about how much I miss my dad, though I feel he is with me everyday. There’s a “Love Is” cartoon that says, “We don’t lose a loved one, but gain an angel” which I speak of often, and so I’d like to think he does watch over me.  But I can’t hug him.  I miss his “meat suit” as I like to call our human body.  I also think about the fact that I have outlived him by 5 years already.  And indeed my mom, if she has passed, which as I have shared the story before, I don’t know for sure.  But she was 51 when she disappeared, my age now. So it is strange to think you have actually outlived your parents.

So it makes me more appreciative of life.  Knowing that we don’t know when our time might be over. But rather than dwell on that, I focus on how each day is a gift.  We can’t avoid dying because eventually it’s gonna happen, but I like to think how can I live, right now, in this moment, on this day.  Even being sick, I still feel that it is a gift.  It is a moment to ponder, reflect and appreciate.  It is a time to let my Hubby look after me, which it is is hard for me to let others take care of me since I am such a giver.

There is a lovely poem called The Dash. I’ve put the full text at the bottom of the post.  It is a sobering reminder that the little punctuation mark that separates the dates of our birth from our death doesn’t really give an indication of what we have accomplished or achieved.  But since I have “outlived” my own parents, no matter how much longer the date on the other side of the dash is for me, I hope it is well spent, always and everywhere sharing LOVE!

Thoughtful love,

YDP

P.S. May you do me a little favor if you can today. Since I can’t hug my dad in his “meat suit” on this special day of his, if your dad is still with you will you please give him a hug? It would mean the world to me! Thank you!

​The Dash
by Linda Ellis copyright 1996

​I read of a man who stood to speak
at the funeral of a friend.
He referred to the dates on the tombstone
from the beginning…to the end.

He noted that first came the date of birth
and spoke the following date with tears,
but he said what mattered most of all
was the dash between those years.

For that dash represents all the time
that they spent alive on earth.
And now only those who loved them
know what that little line is worth.

For it matters not, how much we own,
the cars…the house…the cash.
What matters is how we live and love
and how we spend our dash.

So, think about this long and hard.
Are there things you’d like to change?
For you never know how much time is left
that can still be rearranged.

If we could just slow down enough
to consider what’s true and real
and always try to understand
​the way other people feel.

And be less quick to anger
and show appreciation more
and love the people in our lives
like we’ve never loved before.

If we treat each other with respect
and more often wear a smile,
remembering that this special dash
might only last a little while.

​So, when your eulogy is being read,
with your life’s actions to rehash…
would you be proud of the things they say
about how you spent YOUR dash?

Recipe: Woman Crush Wednesday

 

Thorisson in her farmhouse kitchen in Medoc, France.
Thorisson in her farmhouse kitchen in Medoc, France.

Is it me or did this Wednesday fly in without warning?  Maybe because of the long Easter weekend.  But nevertheless, since Wednesday is my fav day, I am delighted it is already here. Because this is the day I get to shower a female foodie with some culinary cuddles!  And today’s gorgeous gourmet is chef and cookery book author Mimi Thorisson.

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Though Mimi is originally from Hong Kong, growing up she spent time traveling to France to visit her grandmother. Moving to Paris full time she worked her way through careers in modeling and media, before marrying her Icelandic photographer husband Oddur. As their family grew they relocated to the French countryside, Medoc specifically, and Mimi birthed more than babies. Her famous blog Manger brought to life her passion for food.  Oddur’s passion for photographing Mimi and her creations only added to the fairytale.  With over 200 thousand followers on Instagram, her account (@mimithor) is frequently on ‘best of’ lists.  It is understandable when you look at the sumptuous photos of her food and life with her beautiful family. With six children between them and fourteen dogs, there is ample photographic material!

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Yet somehow, Mimi manages to make her incredibly delicious food unfussed and accessible. Her well received book A Kitchen In France just oozes with freshness, simplicity and exquisiteness.  It is really something out of a dream.  And she has a second book on the way. So before that comes out, you can give this recipe of hers a go, as I did live on Snapchat today (my username is:  blissbakery).  It is just the recipe to have on hand to make for picnics this spring when the weather is fine.  Or even for a lazy Sunday brunch when the skies are grey. Either way, Mimi and her stunning food will make it all a bit better!

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Zucchini flans (makes about 10 small flans)

2 large zucchini, sliced in half-rondelles

5 eggs

4 tbsp cornstarch/corn flour (maïzana in France)

2 tbsp fresh lemon juice

A handful of chopped mint

150 g grated cheese (Emmental or Gruyère)

2 shallots, finely chopped

2 garlic cloves, sliced finely

½ tsp nutmeg

Salt & black pepper

Method:

Preheat oven 180°C/ 350 F

Slice zucchini thinly in half rondelles.

Slice shallots and garlic finely. In a large frying pan, heat 2 tbsp of olive oil and fry shallots, garlic and zucchini for a few minutes, until slightly golden.

In a large bowl, whisk eggs and cornstarch, then add grated cheese, nutmeg, salt & pepper.

Combine zucchini/shallots/garlic, lemon juice and sliced mint – stir gently.

Pour mixture into a muffin pan. Bake in oven for 20 minutes, until slightly golden on top.

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Just because this recipe isn’t complicated doesn’t mean it doesn’t taste complex. Because it does!  The use of fresh mint and lemon is genius.  It is literally bursting with flavor. The shallot and garlic are a lovely earthy backdrop with the zucchini, as it tends to be a vegetable that is more on the neutral side in the taste spectrum.  But these little savory flans are absolutely divine!  Perfect to make in advance and have for a breakfast on the go, or a post work out pick me up. The choices are endless. You could probably swap out the mint for another fresh herb if you couldn’t find mint or if you aren’t a fan of mint in savory food.  And they are gluten free too!  Like a mini quiche but without the crust.  I must say that these fabulous flans are going to be my new ‘go to’ goodie!  If I only had so many helping hands in the kitchen like Mimi!

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I’m really in awe of Mimi and her husband Oddur as I know it is a team effort. They have literally created a lifestyle, and are an inspiration for anyone wanting to achieve their dreams. I am beyond excited to see what is next. Best wishes to you and your family! And a giant Happy Birthday to you Mimi! How fortuitous that you were chosen as a #WCW on your birthday! Delighted!

Amour et joyeux anniversaire!

YDP

P.S. As per usual Mimi I did some bad singing and dancing to go along with the cooking tutorial. Stella my eleven year old dog wasn’t too happy. After seeing the pics of your pups in the French countryside, I think Stella will be begging you to take her!

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