I am busy making lists at the moment. I excel at making lists. I have a terribly obsessive anal streak, which generally means that I operate lot better when everything is mapped out in front of me and I can tick things off or cross jobs off in a neat little line. One might wonder how someone who is so obsessive about many details of her life, and likes ticking things off could have ended up ringing for a quotation on some flights and a few hours later ended up the proud owner of three international flight tickets that involved 12 months worth of travel. One can wonder all they like about that matter. I am spending many hours a night wondering about how it occurred but I can never give myself a satisfactory answer.
Regardless of the process I followed in booking our tickets, my obsessive anal streak has re-emerged and I am busy making lists. Initially when I spontaneously booked the tickets I had 6 months to go, the next day, due to a technicality it became five months and tomorrow with the arrival of March we can actually say that it is just over 4 months and 3 weeks to go. It is amazing how much time has been taken up with making lists. Unfortunately whilst I am making lists, re-writing lists and re-organising lists I don’t really seem to be getting anything else done.
At present I am making so many lists that I am actually contemplating making a list of all the lists I have made. I have a very funny feeling that by tonight, as I don’t think I can resist, I will have a master list of all my lists. I think I am a little bit overwhelmed by all that I need to do to prepare for our adventure. When I am overwhelmed I tend to cope by making lists. Lists make me feel organised and in control.
When I went to put the chooks to bed tonight I was fascinated by watching Regina. Regina is not a list writer. She is a doer. She is a scrappy, tough, determined little doer. I was fascinated watching her move from dirt hole to dirt hole, puffing herself up and bringing her fluffy little chicks under her wings. Whenever Bossy or anyone else was foolish enough to come too close she flared up like a little puff adder and squawked like a winged banshee. I must admit the rest of the flock is looking a little bit on edge; they reminded me of someone whose flatmate suffers from a violent and permanent PMT. I actually had a chuckle to myself as I saw Bossy, his proud rooster form quivering as he tip-toed around her, obviously doing everything in his power to please this harridan little hen. I think I completely understood for the first time in my life, what ‘henpecked’ mean.
That settles it. I am going to make a new list – all the ways I can be more like Regina.
Once upon a time way back when, my mum use to make something called Bacon and Tomato. Even though I have not eaten meat in a long time and never will again this dish still makes me salivate. When cooked well it would be a delicious, sticky salt and peppery mess that was the best thing in the whole wide world. There never seemed to be enough to go round as the tomato and bacon seemed to reduce so much and everyone always wanted more because it tasted so damn good. I used to make it for my husband and it was the ultimate comfort dish to make for myself if I was on my own on the weekend. It is amazing how food can evoke so many feelings and emotions. At some stage it seemed to disappear from being a weekend staple and I literally cannot remember the last time I saw this dish being cooked. For some very strange reason I was thinking of this dish last night and I was inspired to create this breakfast style ragout.
Instead of breakfast I had it for dinner. I am sure if I had of been more patient and let the tomatoes reduce a lot more I could have achieved a sticker mess. This was delicious though. If I had any leftovers they would have been perfect for toast in the morning.
Onion, Mushroom & Tomato Ragout
Serves 1 as a main, serves 3 or 4 as a side-dish (great for brekky!)
1 Large Onion – peeled and roughly chopped
2 Tomatoes – diced
Punnet Cherry Tomatoes – halved
Large handful of mushrooms – sliced
Handful of ripped basil
Salt and Pepper
Cook onion in water over heat until soft and translucent. Add tomatoes and season with salt and pepper. When tomatoes start breaking down and releasing juice, add the mushrooms. Continue cooking for some time allowing tomatoes to really break down and season to taste with salt and pepper. When done to your satisfaction, add the basil and cook for a minute or two more. Serve immediately, or use the next day on toast.