There is one aspect in my inability to be less fond of material stuff that I still have a lot to improve on. I am referring to my ability to collect recipes. I get them on paper, like books, magazines, notes, etc. or in a digital format such as applications, cooking blogs, recipes videos on social networks… Whatever it is, I keep everything: that technique I haven’t tried yet; the ingredient I still haven’t bought; the healthiest replacement that I still didn’t tried. All these are excellent excurses that fuel my inability to stop accumulating recipes. The ones I already have, having done the full account to the four meals I have per day, would be enough to feed me the rest of my life, my husband and a battalion of hunger Erasmus students visiting their parents’ home at Christmas. As you can see, I’m very well served and variety will not lack me. But, about time…
So, lately I have made a herculean effort to stop accumulating recipes. I decided to stop buying cookbooks. On Sunday’s, by the time I start planning the week’s recipes, I’ll sit on the couch with some of my books open side by side and explore the options. The first step into planning meals is to know how it’ll be our week. Will Manel come to dinner every night in the week or will we go to the stadium to watch that red-club football team I will not mention? Will he have late meetings and what days does he plan to go to gym after work? How often do I have lunch at home during the week? What vegetables and cereals should I let it soak on Saturday? What ingredients are exceeding their validity or what vegetables need to “jump” right on into the soup? Are there enough energy cakes to deceive my hunger or will I have to snack a kefir and chia pudding?
In addition to planning meals, I also plan sweets and desserts cooking. I’d rather have tasty homemade cakes whose scent uplift my kitchen every Sunday, that to spend money buying croissants on the street. When bringing together my meal scheduling for the week to my cooking books (that are falling from the shelves), I found this sweet lime and coconut bread that I tried to make fully integral and turned out very well.
It may seem a little foolish on my part, but the truth is that all these issues are of extremely importance in a healthy diet, specially to avoid waste at home (food and recipes). I don’t feel any less woman or more like a housewife for arranging meals this way. Quite the contrary. There are different tasks and we must specialize in what we do best. Manel, for example, is good at cleaning the cat’s litter box and I won’t certainly, deny him that pleasure!
So, before you accuse me of betraying the second sex because I’m responsible for these tasks at home and ask me to burn my bra, remember this: first, gender is built and being intelligent in our house tasks doesn’t makes us domestic servants; secondly, I really need my bra, it was expensive. So, if you want, burn yours.
Sweet and wholegrain bread with coconut and lime
adapted from A lighter way to bake by Lorraine Pascale
- 175g of wholemeal spelt flour
- 50g of grated coconut
- 1 teaspoon of baking soda
- 1 pinch of salt
- 1 egg
- 200g of Greek yogurt
- 75g of yellow sugar
- Lime, rasp and juice
Start by turning on the oven at 180º Celsius. Prepare a tin bakeware (English cake). If you don’t use one made of silicone, like me, grease with butter and sprinkle it with flour. In a large bowl mix the dry ingredients. In a smaller one beat the egg with the sugar, the rasp of lime, the juice and the yogurt. Make a hole in the center of the larger bowl and then place the liquid ingredients (already mixed). Wrap with a fouet, mixing a few times to prevent the dough from becoming too hefty. Bake it for about 45 mins or until the bread is well cooked. Allow it to cool before unmolding it.
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