Do Something Different
i'm the kind of person who –
defines myself by my habits. Over the years, I’ve collected rituals and routines, adapting them for different countries, environments and people. These things have created a neat envelope around my life. If you tore the seal open and looked inside, you’d find a series of carefully constructed sentences that would tell you exactly who I am.
Stuff like... I read the Financial Times every other weekend; I wear Levi’s Ribcage jeans (and I have five pairs of them); I roast a chicken on a Saturday, so I can make stock on a Sunday; I make beans on a Monday; I do yoga on Mondays and I do the same 15 minute HIIT workout (bc no one needs to exercise for longer than that) three times a week; I go to x for my veg and go to y for my meat; another place for my bread and somewhere else for my eggs. And so on.
Recently, with all this time to think and in the absence of going out for dinners, I’ve been wondering that even though these rituals have kept me sane, have they also kept me safe? Sure, safe is ok. But safe doesn’t always push you forward. Or expand your mind.
It’s time to shake things up. Nothing drastic, just a few small tweaks. Today I got off the Overground at Shadwell and walked home from there – saw some great houses, smiled at some people, got a bit sweaty and felt the sun on my face. It was rad. This week it might be a cycle into central just to be in Soho at night with no one around. Zero agenda. I’m starting to read different papers and publications with different opinions. I want to challenge myself to write more on the weekend. Try to break free from ‘signature’ dishes. Actually follow a recipe. Eat something different for breakfast. Use up what’s in my fridge rather than buy something for the sake of one meal (so, so guilty). Cook with someone else’s tastes in mind. Be cooked for (without me interrupting).
It’s so easy to glamourise habits and feel that soft cocoon of familiarity; to get into a rut without realising it. I guess the only thing I’m not willing to change is my bi-annual rewatch of Gilmore Girls. It’s a non-negotiable. What can I say? Where they lead, I will follow.
Here’s to switching things up and eating something unexpected…
Cat x
birthday orzo 2.0
It’s my boss, Emily’s 30th birthday today (HAPPY BIRTHDAY EM). Em is cooking an epic roast chicken and orzo recipe by Diana Henry that our team is mildly obsessed with. So in honour of Em’s birthday – and my new pledge to do something different – I’ve got a new orzo recipe that’s not the Ottolenghi one that we cook at least twice a month.
Start by frying up two sliced shallots in your choice of oil (I usually go for sunflower to keep the taste neutral). Enough to coat the pan and for those shallots to start shimmering after a few minutes on medium heat. Add some crushed garlic and a tiny bit of water to stop the garlic burning. Throw in a handful of cherry tomatoes and a heaped tablespoon of harissa (like this apricot harissa which lights up my life). Turn down the heat and let the tomatoes cook until they start bursting. If your tastebuds are asking for it, add some salt and pepper.
In a separate pan, add 1-2 cups of orzo (how hungry are you?) in salted boiling water and cook until al dente, about 10 minutes, then drain. Peel some lemon rind and add it to the harissa tomatoes, before mixing in the orzo.
Maybe serve it up with some roasted tenderstem broccoli topped with crushed and toasted almonds and drizzled with olive oil; or a raw finely chopped cavalo nero salad dressed with tahini and lemon juice. Perhaps it's a roast chicken vibe with some bitter leaves, or buttery cod and some wilted spring greens.
food stories.
– Deeply appreciated Kelsey McKinney's piece on How To Get Out Of A Cooking Rut on Bon Appétit
– Always here for a Grub Street Diet, this time c/o podcast host Jason Stewart
– She's said some things, I think we've forgiven her, so here's a great newsletter by Alison Roman on poached chicken
leftovers.
NEWSFLASH. I'm changing up this section and will be dedicating it to anyone who has beans in their cupboard, a rogue fennel bulb in their fridge or spices that they don't know what to do with. If you're looking into the depths of your kitchen and can't work out what to cook, how about letting me know and I'll write up a quick recipe for you here? Becky from Paynter gave me the idea (I think she wants me to tell her what to do with cannelini beans). Send me an email if this sounds like something you could be into.
and if you like what I'm putting down?
Tell your friends! Tell your family! Tell your lovers!