One of the Holsby FB peeps named Dani (hi Dani!) saw a picture of D Man that other day and she commented how she’d been reading this l’il ol’ blog for a few years now so she’d really seen him grow up.
I mentioned that as someone who’d been along for the whole ride she’d actually seen a whole woop of changes across the board. She responded by saying how far she thought I’d come, and her comment kinda flicked me in the forehead, right between the eyes.
You know, like your sibling did when they weren’t sitting on your chest doing that spit thing where they almost let it hit you then they suck it back up. I hated that.
Dani’s comment came only a couple of days after my dear friend, Champagne Carolyn, asked me if I ever looked back to see how far I’d come.
Naturally, my quippy answer was –
Of course not, I’m too busy whipping myself to keep running forward.
But she was right.
Keeping your eyes to the front and ensuring you’re constantly moving forwards is paramount to getting to where you want to go. You don’t drive your car looking in the rearview mirror the whole time.
Sometimes you use your mirror to glance behind you, or you may even use it to check there are no sesame seeds between your teeth, but mostly, you need to watch where you’re headed.
Looking back is really important.
Do it now. Just a quick glance.
Look back to what you were doing 5 years, 2 years, 1 year ago. Are you standing still? That can be interpreted two ways.
Still standing or stationary?
You may not have moved forward in incredible bounds for whatever reason, you may have even moved sideways, but you can pretty much guarantee you won’t have stood still.
Because you can’t. And whatever that movement has looked like for you be it a meandering river or a tidal wave it’s exactly what has been right for you at the time. Cut yourself a break and tell yourself you’re doing ok.
Because you are doing better than ok, but you will rarely talk it up in your own head.
If you look back and feel pride, then you can feel comforted in the fact that you’re heading where you want to go.
If you look back and feel dissatisfied it can be a beautiful reminder that you’re painting this portrait and all you need to do is pick your colours and get painting.
If you’re already on the path, or you’re hoping to make a change, one direction you definitely want to go in right now is warming winter foods, and I don’t say this often but if you like a meat pie YOU NEED TO TRY THIS BEEF PIE.
It’s a healthier , yummier version and perfect for this time of year.
Beef and Wine Cheat’s Pie with Mushy Peas
Yield : 6
What you will need :
For the pie filling –
- 1.5kg gravy beef, chopped into 1cm chunks
- 4 tablespoons flour
- ground pinch of salt and pepper
- 2 medium onions, finely chopped
- 4 cloves garlic, backed and peeled
- 2 cups beek stock
- 1 cup red wine
- zest of half an orange
- a handful of chopped parsley
- 2 celery stalks, finely diced
- 2 carrots, chopped
- 2 tablespoons Worcestershire sauce
- a handful mushrooms, optional (ever notice I don’t cook with ‘shrooms? Hate ’em)
For the mushy peas –
- 3 cups frozen peas
- 3 parsnips, peeled and chopped
- 70g butter
- salt and pepper
To serve –
- 1 sheet of puff pastry, cut into quarters then triangles
What you will need to do :
Mix your flour and salt and pepper in a bag and then toss your beef cubes in there, ensuring it all gets covered.
Heat some olive oil in a large fry pan, and brown your meat in batches setting aside as it’s browned but not cooked.
In a large heavy based saucepan cook off your onion in love oil over medium heat. Add garlic, and vegetables, stirring well before chucking in your stock, wine, parsley and orange zest. Bring to a simmer and add your meat. Chuck in your worcestershire sauce.
Put lid on and simmer for one hour, before removing lid and simmering for a further hour. Season to taste. Then take your spoon and using the edge break the meat and carrot up a little bit to make it a bit mushy.
Pop your pastry in the over on 200C and get it nice and golden brown and crispy.
Meanwhile, steam your parsnip and peas until parsnip is soft, then mash roughly together with the butter and salt and pepper.
To serve, make a little nest of mushy peas, pop your pie filling in the middle and place a wedge of pastry on top.
TRUST ME. DO IT.
Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.
To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.
If you like what you’re seeing, stick around and have a flick through some related posts.