A Monday night. A quiet house. Just Chris and I and a beautiful summer night to spend in each other’s company. We lazed the afternoon away lost in books: food for me; sci-fi for him. There is great comfort in the company of someone who loves to read as much as I do. Both of us caught up in our separate worlds, but only a heartbeat away. I smile when he turns the page and reaches across to touch my hand.
The night hours draw close, and we start to think about dinner time. I move around the kitchen, chopping and beating and frying, and listen to laughter in the living room. It’s been a month, and I can’t believe the power that laugh has over me. The bacon sizzles in the pan. I watch ethereal strands of egg white change from translucent to opaque while he fetches beverages for us. We talk of travel, the places we have been, the places we are longing to go. We make plans for the upcoming Australia Day weekend. Talk about food and an Aussie-themed playlist to set the tone for the day. These are the everyday moments that make up a life. These are my everyday moments, and my life. I am learning even more about the way that the minutes that make up hours are the essential particles of our lives. The Monday night dinner dates are the precious moments that buoy us through the hours we spend apart. The company of the one we care for is the craving that keeps us moving through our day.
Summer vegetable, herb, and cheese fritters (gluten free)
Makes about 8 fritters. These are great the next day either warm or cold. I nibbled on some with a salad for dinner, and they are the perfect after school or lunch box snack for kids (and adults) too. Or try them as a weekend brunch when you need a sturdy start to the day.
- 1/2 cup chickpea (besan) flour
- 1/4 cup brown rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup milk
- 1 large egg
- 3/4 cup corn (fresh or canned)
- 1/2 cup peas (if frozen, defrost and drain well before using)
- 2 spring onions, finely chopped
- 1/2 cup finely diced zucchini
- 1/2 cup grated cheddar cheese
- In a medium bowl whisk together the chickpea flour, brown rice flour, baking powder, salt, pepper, and herbs. In a small bowl whisk together the milk and egg.
- Add wet ingredients to dry ingredients and whisk to combine.
- To the batter add the corn, peas, spring onions, zucchini, and cheddar cheese. Mix carefully to incorporate vegetables into batter.
- Heat a non-stick frypan over medium heat, and grease with a little spray cooking oil.
- Spoon about 1/3 cup of batter onto the pan for each fritter. Cook until golden brown. This will be about 1.5-2 minutes per side. Remove from pan to a covered plate to keep warm while you cook the remaining batter.
Serving: I love having someone to cook for. Someone who loves food as much as I do. These fritters are a perfect ‘his and hers’ dinner. Given my vegetarian and gluten free requirements I like to make things that can be slightly altered or added to that will suit both of us. I poached eggs for both of us, and fried some bacon to accompany Chris’s fritter stack. Served with a freshly tossed salad we both had empty plates and happy stomachs at the end of our meal.
Tell me, dear readers, what are some of the everyday moments that stand out in your life? What make up the minutes, the moments, the strands of the fabric of your day?