The Letter

The Letter

I. Martedi

Perhaps if I had chosen differently that Tuesday,
you would have chosen differently that Tuesday.

I keep dreaming about you touching my legs
on the train that night in December.

But I always wake and remember that you sit behind bars.
Now what chance do we stand.

Although I’m sure If I had let myself,
I would have learnt to bend over them backwards to get to you.

 

II. Mercoledi

It’s my simple thing,
remembering you in days.
The ones you were there, and the ones you were not.

Thursdays you would take off for me
and Fridays, after work
we would find a spot to go swimming at the beach,
drive home after midnight still wet in your car.

So you leaving mid-week, like you did
screwed with me like jet lag.
I wish you had waited until Sunday to get caught.

 

III. Giovedì

That’s when I picked up my pen to write.
Not about you at first, to you.

Everyone has a purpose. I felt like mine was to make you feel.
Everything everyone is too scared to.

And so I wrote from the heart.
I was scared too, least of all angry, just sad, because it was to you.

 

IV. Venerdì

Once I started I couldn’t stop.
I wrote from dark until light.

Stamp stuck and purpose filled. Self expression-ed out.
I felt everything I knew it would make you feel.

Freedom under the moonlight.

I sprinted to catch the 9am post. That letter had run me out.

But I was lighter on my feet, and mind.
Friday changed my life.

Bell Pepper & Chorizo Pearl Barley

Ok so the next recipe I wanted to share with you is sort of an amended version of risotto. Various times in the year I try to make simple changes to the staples of my diet to see what effect they have – aka swapping rice for quinoa or pearl barley. I’ve tried both with chicken and hate them.. But pearl barley is perfect to use in a slow cooked dish like risotto.. So here’s my version… Again with some sweeter ingredients more suited to summer 😍

Ingredients
1 Chorizo Ring
500g Pearl Barley
2 white onions
3 Roasted Bell Peppers
2 garlic cloves
Olive oil
1 Chili
Paprika
1 Can chopped tomato
1 Chicken stock cube

*Not my image*
barley-chorizo-roasted-peppers (1)

Method

Chop bell peppers, drizzle with honey and olive oil and roast for 15 minutes.

Fry chopped Chorizo in a pan with olive oil, salt and pepper until it turns golden. Once browned, remove and set aside.

Chop onions and garlic and heat in a frying pan with olive oil.Once softer, add in the Pearl Barley, mixing well. Then add the chopped tomatoes and bring to the boil

Season the pan with salt, pepper and one teaspoon of Paprika and leave to cook through on a medium heat for 40 minutes (checking every now and again that none of the ingredients are sticking, if so may need to add a drop of water).

Once soft, stir in the Chorizo and roasted peppers & season to serve.

Recipe – Honey Spice Rice

Even though it’s taken me a while I thought what better way to kick off blogging again than with a hat trick of recipes.

Summer (If like me you are in the UK i’d argue if we could really call it that but…) is a great time to experiment with sweeter flavors, heat and spice! Typically I have a lot of BBQ’s, family events and there is always loads of food to be made!

I tried my own version of Honey Spice Rice for my fam which they loved so thought I would share the recipe with you! (I inhale my food so there’s a slim chance of a ‘finished product’ photo)

Ingredients (My family: Serves 4, anybody elses:Servers 8)

6 cups brown rice
6 mixed peppers
2 white onions

1 red chilli
4 garlic cloves
Half a cucumber
1 pack pomegranate seeds
1 pack thick cut bacon (can add or leave this in to make veggie option as there is no other meat)
Tumeric
Chinese Five Spice
Salt & Pepper
Olive oil
Honey
IMG_2335

Method

  1. Chop onions and crush garlic and add to a pan with heated olive oil (enough to cover base)
  2. Once Brown, add in chopped peppers, red chilli and cook until al dente.
  3. Took cook the rice, you can either add to the pan with 500ml of water, or you can boil separately, whichever you prefer.
  4. Grill/Fry bacon seasoned with salt and pepper.
  5. Once rice is fluffy and cooked through, add the bacon to the ensemble of ingredients and let it rest.
  6. Once the rice has cooled, add 2 teaspoons of tumeric, 4 teaspoons of five spice, and 2 teaspoons of honey and mix well.
  7. Add rice to serving dish/es.
  8. Chop your cucumber, and sprinkle with pomegranate seeds over the top. Season with salt and pepper. You can drizzle more honey over the top but depends how sweet you like it.

The Voice

https://elenaxtina.com/2015/12/09/the-voice/

Originally Posted 09/12/2015

Your prejudice does not erase
That I am human
With the content of my character
I am a woman
With the Love in my heart
I am a mother
With patience and kindness
I am a friend
Bearing the burden of your hate
purifies my soul
Your humiliation
is equal to my humility
and so
sets me free

© Elena Andrean