If there's anything I've learnt in my twenty odd years in this marvellous world it's this. Don't wait for life to find you. Go out there and make it happen. Don't save that nice bottle of wine for a special day. Because that special day will roll round without you even realising. It's Wednesday afternoon, that's a good enough reason as any to open it. Always buy the nice chocolate, because at the very least you definitely deserve it, and when you really, really need the good stuff you'll be grateful. There's not much more disheartening than coming home after an epic-ly crap day to find that the only thing you have to console your heart is home brand cooking chocolate.
Do what makes you feel happy, not what you think others want you to do. If dancing on the table in your undies with katy perry turned up loud makes you happy, you should do that. No judgement here. If packing up your bags and jetting off to the other side of the world makes your heart sing, that's what you should be doing. Because I can tell you life is far too short to not be doing the things that make you happy.
Don't let the small stuff crush you. This is coming from the worlds largest worry wart, so I know how hard it is. Don't stress that you haven't found time to do the washing this week. Don't let the fact that you've eaten two servings of sticky date pudding straight from the container while standing in front of the fridge make you feel guilty. Don't stress that you aren't experienced enough, or talented enough or clever enough for that new job you've got. You definitely are, just believe.
Just be happy. Eat burrata for lunch. Treat yourself. Have faith. Be kind. Breathe.
Burrata, Oregano & Roast Pumpkin
recipe my own
serves 2 (as lunch or a light dinner)
500g pumpkin, you could use a kent/queensland blue/jap
1 bunch oregano
1 tbs olive oil plus 2 tbs extra
salt and pepper
1 ball burrata (or substitute fresh buffalo mozzarella)
A few slices of fresh bread or these flatbreads to soak up the juices (optional but highly recommended)
Preheat the oven to 200ºC.
Scoop the seeds and core out of the pumpkin and set aside. Slice the pumpkin into roughly 6 large wedges. Place on a lined baking tray, scatter with a couple of sprigs of oregano, olive oil and season with salt and pepper. Roast for 15 minutes or until golden on the top, flip over and cook for a further 15 until soft and golden.
In the meantime, separate the reserved pumpkin seeds and place in a small tray with a sprinkling of salt and a tiny drizzle of olive oil, roast for 15 minutes, or until golden and crunchy.
Next for the herb oil. Pick the leaves from the stems, and crush them in a mortar and pestle with a pinch of sea salt, until they are fine and almost paste like. Stir in the extra 2 tablespoons of olive oil and set aside.
When ready, drain the burrata very gently on a paper towel. To serve place carefully on a plate, arrange the pumpkin wedges next to them, drizzle generously with the oregano oil and scatter with the roasted pumpkin seeds. Delicious mopped up with a hunk of fresh bread.