an introduction

C'est la chose que j'aime le plus.


I am aware that it is probably an unforgivably hackneyed 90's move on my part to begin my blog with a French phrase. It's not some sort of vapid attempt to impress anyone, I assure you. My language skills en francais are laughably elementary and wouldn't stand up to much beyond a small, country cafe, but there's just something about the way the words roll off the tongue, small syllables that mean so much. There is an elegance to the French language that isn't quite captured by it's English equivalencies (when they exist) and isn't even attempted upon in the Afrikaaner language; hey, is lekker, ja bru?, just doesn't have the same ring of sophistication.

There are a lot of adventures to be had in Kauai, and with children and a busy partner, we're always on the move. It's not much different from my childhood, where we spent a whirlwind ten years or so rocketing around from country to country. In all the mess of trading up and exchanging one life experience for the next - leaving school, owning my first flat, falling in love, falling out of love, having children, getting a degree, moving to Hawaii - the one constant has always been cooking. It's a way of letting out frustrations, of striking out into bold new worlds when you haven't got the means to physically take yourself there, of going back in time on those days when you're feeling so desperately nostalgic that just the smell of curry simmering and rooibos tea steeping can bring tears to your eyes. C'est la chose que j'aime le plus. It's the thing I like the most.

The last year has been one hell of a ride, and I'll admit that I've been a terrible friend to my kitchen. It's been mostly abandoned, sadly, used sparingly for special occasions and it shows; that particular broken-in feel of a well-loved space is a bit musty, now. So it's time for a change.

2010 is the year of committing to life whole-souled and in full YAWP glory, I'm seizing onto it and stoking up that oven fire again. The extra challenge of going vegan for 40 days, as well as a new fitness plan, has really added an enticing element to this fresh start and I'm quietly exhilerated by the prospect of a 'do-over' year to make amends and grow in spirit and strength, all recorded by casserole dishes and brightly-coloured produce. It's not all going to be pretty - but it will be honest, and if that's all that we can find at the end of the day, just a little bit of truth, a victory can be counted.

Drop by, if you like, and check out how this crazy ride is progressing. Feel free to eave your thoughts or suggestions or experiences or anything else that strikes your fancy. Sharing is the quickest way to contentment.

Until tomorrow, then, have peace,

Diz