It's Friday morning, 7:30am. My eyes lock on the contents of the refrigerator, quickly spotting eggs, milk, mushrooms, cheese, courgettes. Grabbing only the eggs and milk (and on a good day, the mushrooms), I whip up a quick scrambled eggs on toast, quickly scarfing it down before heading out the door.
Fast forward 26 hours. Saturday morning, nearly 10am. The refrigerator door opens and the same contents as yesterday sit inside, waiting to be chosen. But whereas yesterday, my mind could only wrap itself around a quick scrambled eggs on toast, this morning is different. Frittata with mushrooms and courgettes... and some shallots, topped with goats cheese and finished off under the grill. Divine.
Let's face it, sometimes food is functional. But other times, food is wonderful, experimental, exciting, amazing. I love nothing more than having the time to dream up new recipes, not feeling the weight of "where do I need to be?" hanging over my shoulders.
Food is also relaxing - when there is time to relax. On a Tuesday evening, I find nothing more therapeutic than slicing peppers, chopping tomatoes and dicing onions for whatever concoction I dreamed up on the 106 on the way home. It's important to grab a few minutes when possible - I keep a notebook for my ideas that has served me well. But five minutes on a bus is nothing compared to twenty on the couch with a cup of tea. My best brainstorming is done on a Saturday morning.
Scrambled eggs are glammed up as a frittata - a quick vegetable soup becomes a finely blended strained carrot soup with cumin - grilled fish and two vegs becomes... well, grilled fish and two veg. I love that combination and really the star quality of it is it's simple elegance - 20 minutes, it tastes like it should. I like food that tastes like itself. That's not to say the weekend might allow me time to experiment with a new sauce though...
(for the fritatta recipe, click here)
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