June Tings
Summer came hard then ghosted us, hope it comes back
Life and work has been busy these past few weeks which is a great thing but I am very conscious that burn out is lurking in the shadows and I need to be mindful not to let it in.
Even when the physical work involved in catering stops just running a small business alone means a constant to do list which feels impossible to reach the end of - daily enquiries to reply to/send quotes for, invoicing, details to be decided on for events, menu planning, stock ordering, sourcing ingredients, social media, the list truly does go on and on so its important to schedule breaks. This is something Ive learnt the hard way.
My daughter turned 14 recently and I had a little party for her this past weekend which she absolutely loved! She really knows that something is going on now and that it’s centred around her. So sweet. I catered myself obvs which you would think would be easy but its actually pretty exhausting even though I do it every day for the business. Thankfully all was a success and everyone left well fed and happy (and with pots of leftovers of course).
The business is pretty busy at the moment which is great but just requires more structure and forward thinking to make sure I don’t drop the ball anywhere, I feel as though its all ticking along nicely though and I really love my clients who keep me going and are always ready with words of support on a tough day. I still feel so lucky to be doing this, it’s really really hard work but it’s definitely where I should be.
The summer season is approaching and there’s some great events coming up, be sure to follow me on insta at https://instagram/@feastandfrolicsurrey to keep up to date on all the deliciousness.
Recipe of the month
Vibrant, fresh, nourishing and with a crunch. Perfect as a summer bbq side.
Ingredients
2 vacuum packs of pickled beetroot (I used balsamic pickled)
3 x ripe avocados
1 red onion finely sliced
1 x jar Bold Bean co chickpeas drained
Mixed microherbs (I used mixed baby cress and amaranth for colour)
Drizzle of olive oil
Lebanese 7 spice seasoning - 2 teaspoons (Waitrose)
A block of feta (optional)
For the dressing
3 tablespoons Good quality balsamic vinegar (I love Odysea)
4 tablespoons Extra virgin olive oil
1 shallot, finely chopped
1 tablespoon Fig jam
1 teaspoon dijon mustard
Salt and pepper to season
Method
Firstly roast the chickpeas on a roasting tin with a little olive oil and Lebanese 7 spice seasoning (you can get this is Waitrose) until crispy but still soft on the inside. Around 10 mins on 200.
Now mix all the dressing ingredients and add to the beetroot and red onion. Allow to sit for around 10 mins.
Now add the micro herbs and slice your Avo’s and lay them on top. Lastly just before serving stir through the chickpeas, this keeps them crunchy which adds a nice texture.
I deliberately left this veggie as I made it as part of a larger spread but it would also be lovely with feta cheese sprinkled on top.
Enjoy x
Book Talk
‘Yesteryear’ by Caro Claire Burke
Really enjoyed this, it’s original, different from anything else I have read to be honest. Recommend if you want something unusual in a good way.
‘Palaver’ by Bryan Washington
Part queer love story, part family trauma unpacking. I found it interesting, thought provoking, evocative and an unbiased take on a complex mother/son relationship.
Next up is ‘Famesick’ by Lena Dunham, Ive heard good things.
See ya in July, thats gonna be a busy month. I have two trips booked and lots of delicious food to cook. Cant wait to share it all with you.
Dont forget to follow over on instagram @feastandfrolicsurrey Clair x