comfort

Pandemic Food Ways :: A Little Sweet Treat

| Sheree

This piece was originally published on Medium with Binderful back in 2020. I’m sharing this piece here because I was reminded that it existed over there when I made some crackers and jam this morning. It was good to revisit it. I share it with you now.

During these quarantined times with Covid-19, I’m trying to find way to support my well-being. I’m making sure I take the time and space to tune into my needs and wants, beside those of my family. I’m finding joy and memories in my day when I make solitude. This happens, usually in the morning, when I make my breakfast. It’s nothing fancy either. Its crackers and jam and black decaf coffee. The plain taste of the hard crackers against the sweet soft stickiness of raspberry jam (no seeds) is divine. This is a little sweet treat and takes me back to two moments in time.

The first is childhood. Crackers and jam was weekend breakfast when I was a kid. Dad would bring it to our bedroom, my sister and me, and we were allowed to eat them in bed. Crackers and jam is a poor man’s breakfast. But when I ate them as a child, I felt rich. I felt like a princess. I felt loved. Especially because my dad made it. A harsh Trinidadian man who ruled us with beats but who I idolised and always wanted to love me more. These Saturday mornings, tucked up in bed, I felt cosy and safe. As children most of our days were spent inside, with our imaginations and Enid Blyton. And this felt good. Now with my daughter, there isn’t any Enid Blyton more like David Walliams, but there‘s a generous amount of storytelling as we stay safe indoors. Learning from my childhood, when I received anger and beats for questioning why, our kids have been brought up wonder out loud and to receive a reason or answer rather than that feeling of saying or doing something wrong.

The second memory around crackers and jam takes me back to my first artist residency in Iceland. This would be my second time back to the island but the first time remaining in place, the remote Westfjords, for two weeks. Surrounded by white upon white. With the cold biting at all exposed flesh, I searched for any familiar signs, in the landscape, because I felt lost and adrift. I didn’t know why or what I was doing miles away from home, alone, in residence pretending to be an artist. I remember making crackers and jam and coffee one morning, knee deep in my unhinged being and remembering who I was. Memories came back about being a little girl craving love and safety and comfort. And how even though, I’d a harsh upbringing, in some respects, I know discipline and perseverance and self-preservation were forged then.

I suppose this mirrors how I feel and be now, in these uncertain times, and how making crackers and jam satisfies these urges and needs and fuels my desire to survive and thrive.

May Gratitudes

| Sheree

May 2023, will go down as the month that kicked my butt. Hard.

On so many fronts, and with many changes and challenges. Maybe I’m being melodramatic in the scheme of things. In the scheme of things, my life and challenges are small and insignificant. But it’s my life. And hell if I don’t pay attention to it. {BE} in it. Present.

I’m glad May is over and I have that beginning of a new month kind of excited vibe. But before I jump into June, I’d like to give thanks for what May has delivered to my door. The good and the bad. As I believe, even the bad, difficulties and pains, turn out to be blessings later on down the line. I just have to keep the faith and trust that all will be revealed in time.

For now I’m grateful for:

  • the late night walks with the sun just going down and a chill in the air.
  • the pleasant company of Miss Ella when she’s in a good mood! And also when she’s not as she still makes me laugh!
  • the bonds of friendship with people near and far, for long and short periods of time.
  • the opportunity to share my words with other people.
  • the opportunity to share my artworks with other people
  • the success of applications submitted.
  • the rejections of applications submitted as they always give me the opportunity to reflect and refocus.
  • the promise of a restful summer.
  • the green plants that keep me company and lift my mood.
  • the morning black coffee and dark brown sugar.
  • the comfort of hot noodles.
  • the roof above my head for now.
  • icepacks, and comfy sofas, YouTube content and music.
  • humour, wherever it comes from.
  • my body, big or small, young and old, she has always been there for me.
  • late night conversations.
  • single malt whiskey.
  • the dawn chorus.
  • workshops and readings facilitated by others that really support my creative practice.
  • morning pages, visual journaling and words/ images/collage.
  • an endless supply of brown moving boxes and tape.
  • selling, donating, giving books away and feeling lighter in the process.
  • scented candles and afternoon breezes.
  • the sea, always the sea and more!

Recipe: Oven Roasted Potatoes

| Sheree

Today I thought I’d share something that I cooked. As I mentioned before, I’m a vegan and I receive emails from Vegan Bowls by Coconut Bowls weekly. This little beauty, Oven Roasted Breakfast Potatoes was in my inbox today and I just had to try it. Delicious comfort food is always a hit wirh me especially when it’s cold outside.

Recipe by @eatwithclarity

Ingredients
5 cups chopped red or yukon gold potatoes (about 4–5 medium potatoes)
1 yellow onion
2 cloves garlic, minced
1 red bell pepper
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp sea salt
1/2 tsp old bay seasoning
Black pepper to taste
Chopped parsley, for garnishing

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Chop the potatoes, onion, and pepper into small pieces and add to a large bowl.
Toss with the olive oil and minced garlic until everything is well coated.
Add in the spices, salt, and black pepper and mix until well incorporated.
Add to a baking dish and bake for 25 minutes. You shouldn’t need to grease the baking dish since the potatoes are all oiled up!
After 25 minutes, turn up the heat to 425 and bake an additional 10-15 minutes to help brown the potatoes. You’ll know they’re done when they can be easily pierced with a fork.
Serve with ketchup, additional salt and pepper, salad, or any other brunch eats!