These past few months have been transformative for me. I’ve learned so much, experienced even more and through it all, somehow managed to keep my cool (well, most of the time).
It’s been a while since I posted to this blog, and that’s not something I take lightly. Stuck in Thyme is in many ways my sanctuary, as much so as my kitchen or my bathtub on a rainy day. It’s my ‘Gilean’ space, but a busy semester at school, a crazy couple of months wedding planning and finding a healthy balance between work and relationship time meant that something had to be cleared from my plate for a while.
That being said, I’m back, and these months away have reinvigorated my excitement for creating recipes and sharing them with you. I recently completed two intense courses at chef school, and have gained a wealth of knowledge on how to maintain balance in my life through eating certain foods — something I intend on expanding on here in months to come.
In addition to my day job, I’ve also re-joined the team at Clean Eating magazine on a freelance basis, and I’ve even started developing a couple of recipes for them. My separation from Clean Eating last summer was an emotional one, and being able to contribute to the magazine’s pages again has been incredibly fulfilling and stretched my knowledge and love of food even more.
To say all of this has been easy, though, would not be entirely truthful. There have been some bumps, some stumbles and some minor (okay, sometimes major) meltdowns along the way. But through it all, I always come back to food. Sure, sometimes that can translate into shovelling a grilled cheese sandwich into my mouth in the wee hours of the night, but most of the time, it means stopping, breathing and remembering why I’m doing all of this.
Because for me, food isn’t about something you fry in a skillet or slice with a knife. It’s love, and expression. It’s a language you speak in, an artwork you share. It’s life.
It’s easy to get carried away in a sea of assignments and deadlines, to forget about the ‘why’ behind it when your brain is buzzing with a to-do list. But it’s been food that’s taken me to this exciting period in my life, and food that will carry me to the next stage.
Ham & Cream Cheese Pinwheels with Chives
This easy lunch takes less than 15 minutes to prep, and it sure beats a peanut butter and jelly sandwich! Feel free to experiment with your favourite deli meats and herbs. Roast beef and chopped rosemary would be lovely!
½ 250-g brick cream cheese, softened
2 tbsp minced red bell pepper
1 tbsp minced fresh chives
1 whole-wheat tortilla
3 slices deli ham
2 leafs butter lettuce
1. In a small bowl, mix cream cheese, bell pepper and chives.
2. Spread cream cheese mixture over entire surface of tortilla. Arrange ham and lettuce in an even layer over top. Grab end closest to you and roll tortilla up into a tight cylinder. Wrap cylinder in plastic wrap and refrigerate for 10 minutes.
3. Remove plastic wrap. With a sharp knife, slice cylinder into 1-inch rounds. (TIP: To ease slicing, mist knife with cooking spray.) Stack in a container and eat within 1 to 2 days.