I am a bad blogger right now.
I used to say that food blogging for me was easy because I just blogged what I ate for dinner every night. In theory, this is still true – I want to eat a wide variety of healthy, delicious food and you want me to share these recipes with you so you can eat them too.
In reality, though, things are quite different. Food inspiration for me comes from a place of joy, a place of enthusiasm for life. When I’m happy I cook, I make delicious and beautiful food to share with people I love so that they can be as happy as I am. When I’m sad, I eat a can of Heinz spaghetti bolognaise with toast and cheese, followed by half a packet of chocolate digestives. No one wants me to blog that recipe and besides, the photos are terrible.
When I try hard, when I dig deep and think about it, I still come up with ideas. Every week my meal planner is full of delicious recipe ideas that I came up with and jotted down on a piece of paper and that I fully intend to make and blog. Every week I come home tired, both from work and the effort of pretending to be as bright and sparky as I know I should be, and instead of cooking these meals I make my fail-safes of chilli, chips and baked beans, pasta pouches.
And then – THEN – even if I’ve created a new recipe and found the time and energy to cook it, I have to blog it. I have to sit in my twee office with nothing but myself and a blank page, and write about the recipe and how it tastes and how it made me feel. I have to take myself and put it on the internet for strangers to enjoy, or not. Sometimes, the thought of that is just too much and I lie on my bed and stare into space instead.
This blog is at its best when I am happy, and right now I am quite sad. Nothing bad is happening, you don’t need to worry – it’s a tired, heavy sadness that has sunk into my bones and is taking a while to shake off. So I am being a bad blogger, and for that I am sorry.
That being said, I do have a recipe for you today. It’s a good recipe for when you’re sad, because it involves very little effort and there’s only one pan to wash up. It tastes good, like a punch of flavour straight in the face, and is full of vegetables and protein and not much else. Eat until your belly is full and you feel warm and safe, and strong enough to try again tomorrow.
- 800g of leeks - I used baby leeks here but normal is fine
- 4 slices of bacon
- 2 large chicken breasts
- 4 cloves of garlic
- 4 tablespoons of Quark
- Slice the bacon and chicken into strips. Fry in a large pan until cooked through. Add the diced cloves of garlic
- Slice the leeks thinly. Add to the pan and stir through. Add a splash of water, turn the heat to medium-low, then leave covered for 20 mins
- Remove the lid, add lots of freshly ground black pepper, then stir through a few tablespoons of Quark until creamy. Serve immediately.