Eat, Drink And Be Merry, For Tomorrow We Die.

'Even if it's being a Beatle for the rest of my life, it's still only a temporary thing.'
- George Harrison.

This year has already seen a spate of departed musicians, actors and entertainers and we've all been touched one way or another. I grew up with Victoria Wood on a Saturday night when my family gathered around the TV to watch her and Prince was my future husband when I was in my twenties. Alas, life is only precious because it ends.

Poet Sylvia Plath wrote about how we are all limited in life, regardless of fame or fortune. We will probably never gain all the skills we want, read all the books we want, visit all the places we want or feel the shades, tones and variations of experiences possible in life. The most we can do is to live rather than exist.

Terry Pratchett once said: 'It is said that your life flashes before your eyes just before you die. That is true, it's called life.'

One of my favourite quotes is: a precondition for eating good food is not eating bad food: for life is too short. Food is one of the simple pleasures which can enhance our lives, there is enough misery around without having to eat a plateful of microwaved processed mush or factory farmed, mechanically recovered meat, full of connective tissue, chemicals and fillers.

This next dish is a prime example of something that is simple to make, inexpensive and thoroughly delicious and comforting, and we all deserve a bit of comfort. As my mother used to say: good food is a cuddle in a bowl.

I haven't specified spices/herbs, just given you an idea of what I used, use what suits your tastes, the whole point of flavouring your food is to experiment.


Aubergine and sweet potato rice

Recipe

In a large pan heat a tablespoon of vegetable or coconut oil, add 2 sliced onions and 1 sliced aubergine, season with sea salt and black pepper and fry over a medium heat until softened

Add 2 par-boiled sweet potatoes, cut into chunks and combine well

Now's the time to add your favourite flavours, I chose turmeric to add colour and flavour, dried chilli flakes, grated root ginger, soy sauce, fish sauce and fresh garlic

Add rice (cooked to packet instructions) and keep stirring over a medium heat for 5 minutes or until piping hot

Transfer to warm bowls (I put a large bowl on the table for everyone to help themselves) scatter fresh coriander on top just before serving

'None of us are getting out of here alive.'
- R. Alan Woods

Love Donna xxxxxxxxx