In a continued effort to save money, I've become very aware of what I eat and where. I was spending too much money on restaurants and coffee shops, but now, I've reduced my daily intake of coffee and I'm trying to make more things from scratch. It turns out, some things are surprisingly easy! Like biscuits!
I had my first fully relaxing weekend of the summer. I woke up when I felt like it on saturday (9.30am -- not bad, I'm a notoriously late sleeper), hopped on to my favourite food blog and proceeded to unknowingly pick out several recipes I wanted to make in the near future. I ended up planning my whole meals for the week. I tried to think a little bit in advance to be able to use as much as I would buy in as many meals as possible and it totally worked! I went to Jean Talon Market, bought a whole bunch of fresh vegetables and spent under 20$.
I came home, made french onion soup, improvised a lasagna for the next day, and made some chocolate mousse (which was my third attempt that week! -- turns out, egg whites are crucial!).
What I've noticed coming out of this culinary adventure is a great sense of accomplishment, and a little bit of self confidence. I'm still struggling to find the right level of confidence in myself. Trying to be a little softer, take off a little pressure.. so far, the only place I've managed to get anywhere near those things is in the kitchen.
I don't usually cook for people. I'm a solo eater for the most part. The occasional time P will come over and I'll make something, but we'll usually make it together.
When i'm cooking by myself, knowing no one else will be eating the food, I feel great. I feel like I can throw anything in that tomato sauce and it will be delicious. It is also the place where i'm not afraid to fail and try again. The mousse. I looked up countless recipes, watched numerous videos, read too many how-tos, and what I ended up doing was mixing elements of all of them together and trusting my instincts. It turned out delicious. Probably one of the best desserts I've ever made.
Trusting my instincts is something I find very difficult, especially when it comes to personal matters. I tell people to trust their instincts all the time, but fail to do so myself... I'm not sure why i'm like this.. I have a hunch it's related to my childhood, but what isn't!?
Swimming is the same thing. When I was re-learning to swim last summer, Ag told me 'swim the way you are most comfortable, you'll find your groove', and I did. We went with Vncnt to the pool on Laurier for the first time this summer. After the initial shock of the cold water, we swam like fishies and had a blast. She told me I improved.
I went to see Julie and Julia today with L and her friend D, it wasn't a great cinematic work, but learning about Julia Child's story was fascinating and inspiring. We were discussing after the film and I suggested I was less sympathetic to the Julie character, whose blog was turned into a book and then a film within only a few years, because her success was relatively quick but ultimately nothing substantial, nothing that will last years and years. Whereas Julia Child's passion (and struggle to get her book published) spans years of highs and lows. Julia Child's determination was inspiring.
Totally inspiring.
Besides, she was a spy!
Here's my chocolate mousse recipe for anyone feeling like they want a little something sweet.
2 squares of baker's chocolate semi-sweet
1 teaspoon of butter
200 mL of whipping cream (about a fifth of a small carton)
3 egg whites
1 egg yoke
1 tablespoon of sugar
Melt the chocolate over a double boiler and add butter. Take off heat and gently add egg yolk. Mix together and let it cool to room temperature. In the meantime, whip your whipping cream in one bowl and whip your egg whites in another. A few seconds after your eggs whites have begun thickening, add the sugar. (Egg whites are really hard to make with a whisk, a mixer is very helpful, but if you're feeling ambitious, whisk away!) Whisk until they form peeks.
When your chocolate has gotten to room temperature, take a little bit of the whites and mix into it into the chocolate to loosen it up a little bit. Then gradually fold in the rest of the whites in small portions (about 1/3 of the quantity you have in each addition). Once the whites are incorporated, gently fold in the whipping cream. Fold until you have no more left. Then stick your finger in it and smile. It'll be so good, I promise.
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