Monday, 4 April 2016

Recipe - IKEA Feast

I had an unexpected suicide Monday morning despite having a super wholesome weekend. In classic Ari overanalysing / coming to the worst conclusion about everything fashion, I characterised it as 'maybe I'm not having a comedown from the weekend but a comedown from my LIFE because the great 6 month phase I've been in is OVER'. I felt so hopeless that I had a frantic moment on the bus of trying to resubscribe to Headspace and the download wasn't working and felt so lost. And then couldn't help but see a sad parallel in me trying desperately to pay for an immediate fix when tranquillity of mind is NOT something you can pay for with MasterCard. And, really, isn't this just an emblem of the main problem that I'm experiencing right now i.e. rich person recognition that money is really great (and this is definitely a middle class luxury problem) but at some point the allure of the sparkly fades and you're left with an itch that dolla bills can't scratch? But, after some self-reflection, I can report that said 'comedown' has faded and I have some sage and narcissistic #truths to share:

- yes, the high of the aftermath of making a scary, positive change in your life has faded somewhat but that does NOT mean that everything good you've learned and enacted has gone
- it's OK to feel shit sometimes, the trick is in not dwelling and overanalysing and thinking that just because you feel a bit less than perfect that it's all gone wrong and doomed - there's no such thing as a 'good streak' (apart from the yellow one in my hair, obv) and a 'bad streak', there's always gonna be a bit of everything all the time
- it's OK to not be 100% there with managing your tendency to stress out because most of the battle is having the awareness of it. If the aim is to be 80% there and you're probably pretending outwardly to be 60% there and in reality you're more like 40% there - that's fine because you're aware of it and really, you just fake it 'til you make it

Anyway, in conclusion: FUCK YOU MONDAY I OWN MY LIFE. Anyway, I made an IKEA feast and got drunk on red wine last night!
Swedish meatballs, spiced red cabbage, a not very good slaw and some sour potatoes
OK so how did I make this? I definitely didn't leave enough time to do anything adequately but it worked out alright...

I fried two onions and four cloves of garlic in some butter until it got really translucent and started to brown. I then transferred half of that onions into a bowl. To the remaining onions, I added a red cabbage, shredded, salt, a third of a bottle of red wine, a tablespoon of white wine vinegar, half a tablespoon of sugar, a tablespoon of redcurrant jelly, 3 cloves and a cinnamon stick. I then covered and simmered it for about 40 minutes before uncovering for another 30.

To the onions in the bowl, I added 500g of minced beef, 500g of minced veal, around a slice of toast made into crumbs, 2 eggs, salt, pepper, a handful of finely chopped dill and parsley, a teaspoon of nutmeg. I would've liked to add some allspice too but couldn't find any of that. I then made into meatballs the size of gold balls and fried in a frying pan in batches, in veg oil just to brown and make sure they held together. They were then placed in a baking tray.

In the frying pan that I fried the meatballs, I added a dessert spoon more of butter, about the same amount of plain flour and then stirred in 150ml double cream and 250ml milk, whisking to form a roux. I then added about 100g grated cheddar. This sauce was poured over the meatballs and it was placed in the oven for about 20 mins, at 200 degrees C.

The slaw wasn't great but involved 2 apples, a head of fennel, a head of radicchio and a stick of celery, all chopped. The dressing involved a tablespoon of mayo, half a tablespoon of balsamic vinegar, the juice of one lemon and some salt and pepper.

The potatoes were boiled in salted water for just shy of 10 minutes before being tossed with salt, rosemary, pepper and olive oil. They were roasted in the oven for 20 minutes and at the end, I dressed them with a tablespoon of capers, the juice of one lemon and some chopped dill.

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