ghost moon

slipping between the clouds, it's only 6pm and the moon is strong and high. churning down the road, houses on my left, brown river on my right, and the sky is slowly turning purple, my eyes are tired, tired of looking and i kind of hate that purple sky. i look again, and the moon has gone translucent. i'm thrown forward at my stop, lurching, and i swear.
fuck i hate riding the bus.

walk this way

nyfw streetstyle via studded hearts via fashionologie

winter warm with layers and snug coats, navy fades to denim, cobalt and coral pops. black boots keep you grounded.

now walk lightly, spring is just around the corner.

nutty butty

February frost has left me constantly chilled. A damp air, these streets. Such is a problem only chewy fruity goodness can solve. Enter homemade bars, of a sort. Goes nicely with a cup of ginger tea and my slipper socks (yes).


peanut butter fruit bars

ten dates chopped

one cup chopped figs

quarter cup dried cranberries

one cup peanut butter

one cup sliced almonds and chopped brazil nuts

two tablespoon pumpkin seeds

three tablespoon shredded coconut

four tablespoon ground flaxseed

two tablespoon water

two tablespoon orange juice

In a food processor combine nuts, seeds, coconut and pulse until finely chopped. Pour into a large mixing bowl. Next in the food processor combine dried fruit with water and orange juice, and pulse until a paste forms. Add to dry nut/seed mix and stir in peanut butter. If too dry add more orange juice, if too wet add more ground flax.
Line baking dish with parchment paper and press mixture into dish. Let harden in the refrigerator for one hour+.

 

Slice into bars and eat while sitting on your couch contemplating spring holidays and new nail polish colours.

french canadian

My first full winter in England, and I have succumbed to the ritual of the Sunday roast. Carbs and gravy, you can't really go wrong when the sky is grey and the cider is sparkling. British Sundays are good days.

But I have missed one Canadian treat, Tourtière. My mother would bake, making two or three at a time, and they would appear on Christmas Eve, a Réveillon tradition. 

Bringing back the Quebecois, so follows my vegetarian version, perfect for winter days.

 

Puy Lentil Tourtière
adapted from my Mother's recipe

one cup puy lentils

vegetable stock cube

one cup TVP (texturized vegetable protein)
olive oil

four garlic cloves, finely chopped

half white onion, finely chopped

two tomatoes, roughly chopped

three tablespoons tomato paste

salt + pepper

one teaspoon savory

one teaspoon brown sugar

two shortcrust rolls

soy milk for brushing

In large pot bring one cup of water and lentils to the boil, add stock cube then simmer gently for twenty minutes. In a small bowl add one cup of boiling water to the TVP to reconstitute, let sit for ten minutes. Pan fry the garlic and onion in olive oil, then add tomatoes and paste. Cook slowly to soften.
Once lentils have cooked and absorbed most of the water add in moist TVP and onion garlic mixture. Mix in spices and sugar, salt and pepper to taste. reduce heat and simmer for thirty minutes. Remove from heat and let sit.

Preheat oven to 230 C.
Roll out base crust and line pie tin. Pour in filling, levelling out, and roll out second crust to create lid. Slash the center to allow for steam, and brush the lid with soy milk for golden brown crust. Bake pie for ten minutes, then reduce heat to 180C and continue baking for forty minutes.
Serve with pan fried winter greens, and red wine aplenty.

Entry for Recipe Competition at Sheepskin Life

long gone

model miriam shot by akila berjaoui, via studded hearts

i have not cut my hair in two years now. a timeline of my days away from home, and i have felt natural.
as my blonde curls reach my lower back i think a blunt few inches off would help in these winter months. wonders what the falling snips might do, a new sort of freedom perhaps. and then i will just need some sun on my skin. winter getaways are brewing.