Lately my mind has been working at dial-up speeds. The result of too many large scale changes happening at once. I’ve hardly started the transition to new ways and all the time I feel exhausted by the challenges ahead.
Our trusty computer that has been reincarnated more times than I can remember has finally been retired. In its place I have a sleek and minimalist new monitor that connects to my laptop giving me no more excuse for losing files and emails between my portable gadgets and the IT mothership. Backed by a new storage disk we have enough byte power to keep another million or two photographs warm and safely tucked away. It’s been an occasionally tortuous process of shifting files and upgrading systems on my MacAir but the major shift is over and we’re backed up nicely in the house and in the cloud. Most importantly though, the house emergency evacuation plan has been redrawn, I have responsibility for exiting the bassets and his lordship will pull the wires and grab the hard disks.
The pantry has also had an overhaul. Out with the wheat, grains and sugars into temporary storage (such optimism) and in come the nuts, seeds and natural sweeteners. In the last two weeks my eyes have been opened to a new world of flours, gums and plant based goodies. My fridge stock has thankfully largely been saved from similar treatment. Aside from upgrading to some lower fat dairy the vegetable box and fruit bowl continues to overflow in ways they always do. All culinary upheaval this to follow a new wheat free, low carb, low fat diet aimed at blitzing cholesterol levels.
So far the new dietary regime is working well although as head chef in this household it’s a daily recalibration in my menu planning. Everything feels like hard work — thinking about substitutes and alternatives to maintain a varied menu. I’m sure it will get easier but right now it feels like I am back to class in basic domestic science. Although those cooking habits are being tweaked and massaged into new ways. All my easy peasy throw it together quickly for a tasty dinner recipes are mothballed for a while.
Although intellectually I get the fact that bread is no longer the preferred accompaniment to a warming soup. It doesn’t stop me longing for a hunk of whole grain soda bread. It’s pureed cauliflower instead of mashed potatoes which incidentally is remarkably more tasty than I imagined it would be. As far as baking is concerned after a clumsy effort to bake some low carb cookies at the weekend and a rather nervous attempt at nut grain muffins for breakfast I do at least feel like I’m swimming in the shallow end rather than thrashing around in deep water.
Outdoors here at Domestic Executive HQ the winter chill has most certainly arrived. My seedlings in the greenhouse are making valiant efforts to deliver for spring whilst the chickens remain steadfast in their egg laying strike. I’m starting to feel in need of a holiday which is quite lucky really as in just over two weeks I’ll be handing the keys to the house and two basset hounds on their leads to our house sitter and heaving north for several weeks vacation. Now that is the sort of change of scene I am really looking forward to.