What if I fall?
Oh but my darling, what if you fly?
– Erin Hanson
There is a way of thinking that we must reach out of our comfort zones to achieve great things. I utterly believe in this, though I have to poke myself once in a while to remind myself to put it into practice.
Lately I’ve been rather stressed out. A friend of mine reminded me that we need to stop to identify what things do we do that don’t work. Then we have to really stop doing them. Sometimes these things have become habits, we think they are necessary, so stopping them can actually be hard work. It is also a form of going out of our comfort zones.
Thinking up new ideas and working on them is, most obviously, also stepping out of our comfort zones.
This week I pledge to not stress myself out. I’m going to stop doing all the things I think don’t work. I will do all the new things I think I should do. Then, hopefully one day I’ll be flying.
Fig, Chickpea and Walnut Salad
Just because I’m been stressed out doesn’t mean that I haven’t been cooking. It means that I make quick and easy food. This week has been a lot about getting something from my local butcher, like local sausages or chicken, shoving it in the oven and throwing together a quick salad. Then I do a bit of work while I wait for whatever is in the oven to finish roasting. It is so simple that I’m not even sure you can call it cooking, because really, making a salad is only putting various ingredients together in a recipient, right?
Here I’ve taken advantage that the abnormally good weather for this time of year means that my local fruit shops still sell figs. It may not be the season, so I bought them cautiously thinking they might be dry and tasteless, but I was nicely proven wrong, they were superb.
3 figs, lettuce, 1 cup chickpeas, 1 spring onion, 1 handful walnuts, 1/2 handful pine nuts, salt, freshly ground black pepper, extra virgin olive oil
Wash the lettuce, figs, spring onion. Cut them into pieces. Arrange them into a big bowl, along with some walnuts and pine nuts. Sprinkle some salt and freshly ground black pepper. Drizzle some olive oil.
Thank you for reading!
Note: the chickpeas here came out of a jar. As I have stated plenty of times, Spain makes very good legume conserves so they come in handy when one is short of time.