Now, I'm not remotely religious but I do believe in family and food and celebrating love and each other. I hope you all have an amazing day tomorrow - whatever your beliefs - and that you eat a lot of great food.
What are you cooking? I'm doing a Middle Eastern tomato and eggplant dish, asparagus, feta and walnut, dolmades and this:
Zucchini, feta and mint fritters:
(I've never been big on recipes and exact quantities and I've been cooking this for a while so it is mostly guess work. To make it easier, I've found a pre-existing recipe and added my changes and commentary. Gosh, I'm such a mum! Sorry!)
Coarsely grate four large zucchini into a bowl (don't do what I did today and grate them whilst sitting on your bed watching 'The IT Crowd'. Nerd-Bliss doesn't quite out-weighed the discomfort of having zucchini shavings scattered through my sheets).
I put a little sea salt (lime infused organic stuff because I'm pretentious) in with the mush. Grab handfuls of the stuff and try to squeeze out as much water as you can.
Dice a red onion, four spring onion and some garlic and toss it through. Add about 200grams of feta, two beaten (free range) eggs, about 3/4 of a cup of rice flour, a handful of parsley and as much mint as the small tub on my window will yield (or half a cup) all chopped fine. Add some spices. I did a bit of cummin, plenty of pepper, cinnamon, garama sala and something from an unlabeled jar which smelt nice. Also, because I recently returned from my grandma's place with a gigantic basket of lemons, I added a bit of lemon juice. Stir. If it needs my flour, add it. It might take a bit of experimenting to get the consistency right.
Heat a little olive oil in a frypan over a moderately high heat. Drop blobs of mixture into frypan. None of this 'with a spoon' business! I believe it must be done by hand. Besides, if, like me, you're cooking for your family, they all share your DNA and, presumable, your standards of hygiene. And its just a more loving way to cook. Cook each side or until crisp. Leave them to dry on some paper towels to absorb the excess oil.
Now, you should end up with a whole lot of amazingly delicious little blobs, a kitchen covered in oil and mixture and a few burnt fingers.
And remember, it isn't Christmas unless you cut yourself cooking, don't notice, mix it through the food, finally work it out when you add lemon juice and then decide to feed it to your family anyway, despite the extra ingredient.
Happy Christmas from me.
PS. Two shots away from finishing my self-portraits challenge.
PPS. And I started writing a novel. Although, if you've read this journal, you're probably one of the ten people who have noticed and read the novel already. I love you ten.
Reading: 'Holding The Man' by Tim Conigrave and crying alot
Watching: The IT Crowd
Playing: KOTOR II and loving it, tres geek this week