For the past 5 years or so, I’ve made Trifle every Christmas. It’s a recipe I nicked out of a Harrod’s Cookbook I own. I actually now have the recipe memorized. Here’s the one I made last year in Vegas for the Fam.
2010 Trifle
It’s always a big hit. So I thought I’d share the recipe.
Indianapolis is a great donut or doughnut city. It has the basics covered – Krispy Kreme, Dunkin Donuts, countless grocery store versions and batting in the clean up spot (that’s baseball terminology for my international readers) we have Long’s Bakery. Just west of downtown Indy, Long’s has been around for decades and produces the perfectly, delightfully delicious glazed donut. My mouth is watering.
However. Portland on the left coast has Indy beat. They have a place called Voodoo Doughnut.
Voodoo Doughnut
It lives up to it’s reputation.
I found myself cooking a soup at 8am this morning. It’s not a habit of mine, but Oliver and I were awake together. Up to no good. I wasn’t in the mood to watch TV or read books or sing songs. He wasn’t either. So we headed to the kitchen.
It was a good time. A confined space (essential with him). Lots of coffee. And music. What a way to start the morning. And we both needed the sounds of hip hop – starting with A Tribe Called Quest, moving onto Method Man, Jay Z, INI, Notorious B.I.G, De La Soul and People Under the Stairs. I recited lyrics to him. We both danced. We both stirred the soup.
Quite possibly, the opposite of soup
You’ll notice new posts from me every four to six weeks. It should be more frequent, but it’s difficult to carve out opportunities. I also write from time-to-time for the Indianapolis Motor Speedway blog, the INDYCAR blog and you see it differently than.me. I feel like I bounce all over the place.
Balance – it’s been a struggle over the past year – new baby, new job, new adventures, new projects, new challenges. Sometimes I think I barely made it. And sometimes I think I could handle more (that’s the balance issue for you).
I used to cook regularly. I’d dream of becoming a chef. I’d spend a big part of my Sunday’s creating recipes I’d never tasted. Those days are mostly gone.
Although I did whip this up this afternoon
I would love to attend culinary school. If I ever retire (or win the lottery) – I want to become a chef. Perhaps own a small restaurant. Or travel around the world learning about new cultures and recipes.
I consider cooking a creative outlet. It’s up there with writing and photography for me. There’s the process, decision making and final creation. It’s shared, offered and provides. And people love food.
I haven’t cooked a meal in months. I made my son a scrambled egg recently. I sauteed some spinach a couple of weeks ago. Today I made carrot cake. It’s been a tough year for cooking! How can I find the time with a hectic job and a baby son?
It’s okay though. Cooking’s not going anywhere – unless we all start eating space meals.
Unknowingly, I redirected my creativity into other areas because of such big changes in life.
I try to be creative in my approach to fatherhood. I use my rare free time to write more than I ever have. I take photos whenever I can. I’m more thoughtful about the personal projects I undertake. I’m leading a healthier lifestyle to best cope with stress and lack of time. I’m more selective in what I watch or read. I’m starting a clothing line. I actually feel like I’m hitting my stride and I’m lucky to have a wife that does nothing but encourage me.
Looking through the lens - enjoying photography
So cooking might be on the back burner, but I’ve learned that through the challenges – both personal and professional, I’ve not slowed down. I’m still creating and I’m definitely growing.
I think that one of the characteristics of creativity. It’s not something that can be suppressed. It always finds a way to emerge, even if you may not know it at the time.
I’m not cooking much anymore, but I’m creating more than ever – with less time, more responsibilities, and one year older.
Here’s to finding balance…
I just got back from Japan where I tried some really weird foods. Some were delicious. Some were not. Either way, I’m into food. I may not blog often, but when I do, I often highlight food. This will be the third time. Including one referencing Sandra Lee. Casey Mullins and I recently wrote about food in our collaborative project, you see it differently than me. So, those are my food creds.
Pretty Singaporean Sandwiches
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