I’ve got these dedicated bubbles of time in the day to get non-Oliver related activities done. 1 to 5pm, Monday to Friday. That’s the plan, and it’s not always worked, but now we’ve got some steady babysitting help, I think it’s going to stay my time, more consistently, into the future.
I’m sitting right in the middle of that time now and I’ve got so many things I want to get done I’m running round in loops with them. Sort out my tax, finish my filing, write a blog post, trial some recipes for my next catering job, write some menus for my cooking classes, plant some seeds in my garden, weed the garden, water the garden, clean the kitchen, free up some pantry space, buy some folder dividers, have a cup of tea, go to the toilet. I keep picking up one activity, half absorbing into it before I catch a whiff of the next and I’m flung off course again. eeeeeeeekkkk!!!! All the freedom in the world for 4 hours a day and I’m tripping myself up I’m so goddam free!
I might finish this post, or I might organise my spices. I’m not sure. Soon enough we’ll see. Meantime, here’s some pictures of the things I’ve been cooking and haven’t had the time to post about.
Oh! Just wanted to say, I love you all, readers, I really do. I’d be nothing without you. I’d be writing myself into a slow coma. I write because you read. And to all my fellow food bloggers out there, and all my lovely commenters, I just want to say, hello, I’m so sorry I haven’t been that chatty lately, but I think you can probably see, from the flap I’m in, why. I’m still here. And I’ll be coming by to see you soon. xxx
Oh Oh! one more thing! I’ve found a home for my cooking classes. And what a home it is. Taste, for the Love of Cooking, is Brisbane’s best cookware store and they’re moving to a new location with their very own commercial kitchen! I felt like the luckiest cook in the world when Jodie Macauley, Taste’s Director, asked me if I’d like to offer my cooking classes in her store.
Because the class won’t start til November, I’ve got a bit more time to plan them out, make up some new courses, and now there’s a huge newsletter audience (care of Taste) to offer them to. I don’t think I could be happier, honestly. If I could only just stop flapping about…