Finding winter time joy (in sugar)

A couple of weeks ago I slipped on my wooden stairs and slammed down on my arse. It was a graceful, elegant move designed to demonstrate to the children exactly why we don’t run on the stairs in our socks. After a couple of visits to a lovely (medically trained) young man with strong hands I’m now feeling alot better and am knowledgeable about C8, T3 and S4. After giving myself a fair whack, I have several ongoing symptoms, one of which is chronic GRUMPINESS, no doubt helped along by continued cold weather and the fact we’ve not had a decent holiday since this trip, which I sadly see is nearly two years ago.

How are you other Southern Hemisphere folks all travelling? Over it? What measures do you put in place to survive winter? I like to think that I combine a noble combination of exercise, interesting projects and a Zen attitude about the ebb and flow of nature to get me through, but actually I just tend to eat more sugar, wear ridiculous amounts of clothing and whinge. A lot. I whinge about the cold. About how unfit I am. About how much my children whinge. About the consistent stream of people telling me I need to read Sarah Wilson’s “I quit sugar” in order to pick myself up a little. Don’t they understand that sugar is my winter lifeline?

In defiance, here’s a cakey-bread loaf that I highly recommend for a little shot of food pleasure. As with most of my sweet stuff, there’s a silver lining of nutrition to ease your conscience and make that second piece seem more acceptable. It’s delicious straight from the oven, or do the classic banana bread thing, of toasting slices and spreading your sugar with lard.


See! Smiling already.

Ricotta, nut & currant bread

250g tub ricotta cheese
1 cup firmly packed brown sugar
3 eggs, beaten
1¼ cups self-raising flour
½ tsp baking powder
Rind of 1 orange
1¼ cups nuts (walnuts, hazelnuts & almonds are good), roughly chopped
¾ cup currants

Preheat the oven to 180c. Grease and line a 14x20cm loaf tin.

In a large bowl, mix together the cheese and sugar.

Sift over the flour and baking powder. Pop the zest, nuts and currants on top and fold it all in together.

Bake in the oven for an hour or an hour and 10, until the top bounces slightly and a skewer comes out clean. While warm brush the top with warmed honey.

7 Responses so far »

  1. 1

    Barbara Good said,

    So. Over. It. And actually looking forward to work on Monday… I hope… After being home with to sick grumpy girls all week. Four weeks into my return to work and I’m yet to experience a work week with healthy happy children, it’s exhausting! Love the bread By the way.

  2. 2

    Anne said,

    i assume the eggs go in with the ricotta and sugar??

  3. 4

    Sugar does nasty things to my bod but I am struggling to be free of its clutches at the moment, so I hear you most certainly!

    • 5

      wendyblume said,

      I’m just not ready to quit sugar. I love it and it loves me! I tried a neutral Ayurvedic diet a few years back and I was miserable the whole time. I admire those of you who can do without it.

      • 6

        Yeah I’d rather have it than be miserable! I did it for 6 months last year, and a family holiday (and holiday treats) put an end to it. The fact I ate better and felt better than I had for a very long time was good motivation to keep going with it at the time.

  4. 7

    Nicky Haywood said,

    Thanks for your post! Love it! x

Comment RSS · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: