Over the last week, Wellington has been experiencing some shakes. Nothing fatal but still a little scary after knowing the affect of the earthquakes in Christchurch and even more when we know the city is built over a fault line. A big one shook us on Sunday evening, just after we'd been pigging out on midwinter Christmas leftovers (turkey, stuffing, gravy, mash and peas in a roll - yum) and we were certainly all thankful that we were together with friends at that point. And also that we had some hot cider warming on the stove.
On Monday, the CBD was closed for inspection and we were told to stay home from work while they assessed building damage. Bonus day off! And I was happy to stay put as our house felt quite stable and a safer place to be than in town. It became the perfect opportunity to do some kitchen-errands. In the freezer, I had chicken carcasses and leftover bread (from hollowing the bread out of baguettes and cutting rounds out for makeshift slider 'buns') destined for stock and breadcrumbs, as well as the makings of broccoli pesto in the fridge, pantry and garden.
To give me the fuel, I treated myself to a superfood cooked breakfast salad. A mix of quinoa, millet and amaranth cooked til al dente was set aside while I boiled an egg (5-6 minutes from cold water to boil and then left to sit, continuing the cooking process, while I prepared everything else) and fried a few mushrooms. I cut these into 1/8's as I wanted more bite than when they are simply sliced, so with a pinch of garlic-infused salt and cracked black pepper, the mushrooms went in with the seed/grain mix. Meanwhile, I added a small handful of frozen broad beans into the hot water in which my egg continued to gently cook. While the broad beans defrosted, I sliced the green of one green onion and added this with a tablespoon each of chia seed and flaxseed. After removing the broad beans from the water and then their skins, I proceeded to peel my boiled egg which turned out lovely and soft. Into my breakfast bowl with another pinch of garlic-infused salt, cracked pepper and a swirl of good olive oil to lightly dress my 'salad', I dug into this with joy.
On Monday, the CBD was closed for inspection and we were told to stay home from work while they assessed building damage. Bonus day off! And I was happy to stay put as our house felt quite stable and a safer place to be than in town. It became the perfect opportunity to do some kitchen-errands. In the freezer, I had chicken carcasses and leftover bread (from hollowing the bread out of baguettes and cutting rounds out for makeshift slider 'buns') destined for stock and breadcrumbs, as well as the makings of broccoli pesto in the fridge, pantry and garden.
To give me the fuel, I treated myself to a superfood cooked breakfast salad. A mix of quinoa, millet and amaranth cooked til al dente was set aside while I boiled an egg (5-6 minutes from cold water to boil and then left to sit, continuing the cooking process, while I prepared everything else) and fried a few mushrooms. I cut these into 1/8's as I wanted more bite than when they are simply sliced, so with a pinch of garlic-infused salt and cracked black pepper, the mushrooms went in with the seed/grain mix. Meanwhile, I added a small handful of frozen broad beans into the hot water in which my egg continued to gently cook. While the broad beans defrosted, I sliced the green of one green onion and added this with a tablespoon each of chia seed and flaxseed. After removing the broad beans from the water and then their skins, I proceeded to peel my boiled egg which turned out lovely and soft. Into my breakfast bowl with another pinch of garlic-infused salt, cracked pepper and a swirl of good olive oil to lightly dress my 'salad', I dug into this with joy.
