Cry it out babe!

So I've just been really upset today over a million little things that may seem silly to some, but mean a whole lot to me. Of course you'd expect your loved ones to be there for you when you're down, but today? It's like nobody understands me and nobody can make me feel better.

 

I often wonder what type of personality I have. On the one hand I appear super strong and cheerful and full of life. But on days like this, which are very rare, it's like I can't even hold it together for myself. I'm super pensive, moody and highly irritable and it's like im forced to face and deal with all the tiny little worries I've had in the past. All those issues I've swept under the rug form a lumpy floor that trips me as skip along happily in life.

 

I started to unravel about an hour ago. I just had to excuse myself from everything and have a little cry In the privacy of my room. That's all it took to make me feel better; 30 minutes of waterworks. Wallowing in self pity And getting in touch with what I'm really feeling on the inside.

 

I re emerged feeling resolved. I had come to terms with what I could not change and made a plan to change that which I could.

 

It is perfectly okay to cry. You don't have to put up a strong front all the time even when you're not feeling it. Even the most 'together' of us have moments when we break down. It's perfectly normal. It's human. You're human. Be easy on yourself. It's going to be okay.

 

Love

 

Ummi

 

 

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Cooking || Chinese Omelette stuffed with Red Cabbage, Carrots and Spring onions

I think Mr. H is the worst person to ask the question "What would you like for breakfast" because he would never give you an answer. Not even a hint. He might help you decide if you give him couple of options, but he won't say "make me this" which I guess is his way of not being a domineering husband. He's already thankful that I willingly cook for the family and whenever I'm too tried or don't feel like cooking, he's more than happy to roll his sleeves and prepare something for us all. Or go and get some take out.

 

When we couldn't decide what to have for brunch last Friday, I decided to grab whatever items I see from the fridge and make it work. That is how this meal came about.

 

This flavorful omelette has got stir fried vegetables stuffed between fried eggs. I mean that makes it healthy, right? :)

 

Here's what you need

Serves 2

 

4 fresh eggs

2 cups of red cabbage, grated

1 small spring onion

2 carrots julienned

1 clove of garlic

1/2 inch piece of ginger

1 tablespoon margarine

A pinch of Salt

1/2 tsp ground black pepper

1/4 tsp coriander

A pinch of seasoning (optional)

1/2 a tsp sesame oil

Soy sauce to taste

 

Here's what you do

 

Start with the filling

 

The Filling:

In a frying pan, melt half of the margarine. Add the garlic, ginger, cabbage, carrots and bulb part of the onions. Stir fry until it has sweated and halved in quantity. Add two generous dashes of soy sauce and the sesame oil. Stir fry for 5 minutes to cook the Carrie, then set aside.

 

The Eggs:

Beat the four eggs lightly with salt, coriander and black pepper. Add the chopped green part of the spring onions. Melt half the remaining margarine and fry half the egg on both sides. Set aside. Melt the the remaining butter and fry the remaining egg, leave 2 tablespoons of egg behind unfried.

 

The Assembly:

After the first flip, pour the filling on the egg as shown. Pour the remaining two tablespoon of egg and the cover it with the first omelette. Reduce the heat to very low and cover with a pot lid for 3 - 5 minutes. Be careful that the bottom doesn't burn.

 

Serve! We had ours with home fries and local sausages.

 

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Cooking || Gizzard and Vegetable Potato Bake

Gizzard and Vegetables Potato Bake

Who loves Gizzard? I love Gizzard! It's gamey chewy meatiness greatly appeals to my carnivorous side. My monthly grocery shopping isn't complete without a bag (or two) of Gizzards.

In Nigeria gizzard is usually served peppered (boiled, fried, then stir fried in onions, scotch bonnet peppers and capsicum)

But I often find peppered gizzard tough and with the kind of dentition I have, it ALWAYS gets stuck in my teeth!

Luckily, I've found a way to cook gizzards without it ending with my gums bleeding. The secret is adding Meat Tenderiser to the initial boiling process. Not only does the gizzard cook in HALF the time, but the texture is nice and soft that even my 1 year old can chew on it with her gums

Here, I've modified my classic potato and veg bake to include gizzards as the protein. You can also replace the gizzards with minced meat, smoked frankfurters, shredded chicken etc. the possibilities are endless.

We had ours on a bed of fresh English Spinach. It was delicious!

What goes in! (Serves 5-6)

• 1kg peeled potatoes
• 500g chicken gizzards
• 3 Medium onions, sliced
• 2 cloves garlic
• 2 inches ginger
• 4 large carrots in 2 inch sticks
• 1 cup green beans in 2 inch sticks
• 2 green peppers julienned
• 1/4 cup of grated cheddar cheese
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1/2 tsp meat tenderizer
• 1 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp black pepper
• 1/2 tsp oregano leaves
• 3 seasoning cubes
• Salt to taste

Here's How it goes!

1. Place about 1 liter of water in a stock pot and add one onion, half the garlic and ginger, 3 stock cubes, curry powder meat tenderizer and a pinch of salt. Put it on medium heat for at least 30 minutes until a fork passes through easily. Cut the cooked gizzards into bite sized pieces.

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In a separate pot, cover the potatoes with water and boil for 15 - 20 minutes.

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Preheat the oven to about 200 degrees Celsius (medium for gas ovens)

In a non stick pot, heat the oil and add the onions. Stir fry for two minutes then add the remaining garlic and ginger until fragrant.

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Add the bite sized gizzards and stir for 5 minutes. Add the carrots and green beans and stir fry until sealed. If it's getting dry, add the gizzard stock one ladle at a time.

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Add the tomato paste and a cup more of the gizzard stock. Stir continuously.

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Grease a ceramic baking dish. Slice the potatoes in half and transfer to the dish. Spoon out the gizzard sauce and toss. Don't forget to add the green pepper too!

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Top with cheddar cheese and bake at 200C for 25-30 minutes.

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Enjoy!

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