I have lost something very important to me. Hell, you’ve probably lost it too. It has slipped away so insidiously, gradually, hardly making a sound. Just like a gooey egg obediently globs into a frypan, never to return to it’s shell. But if only it was a meagre egg I had lost. No this, this is far more valuable. We hardly notice when we lose it, because it just carries on in a subliminally perpetual motion. Snaking by, sneaking away, skulking off. It is as forgotten now as our favourite childhood stars (*cough* Macaulay Culkin).
What I have lost goes by many a name - that hour, today, yesterday, my youth, the rest of that beer - time. Most relevantly though, I feel like I have lost this year. If I remember correctly, last year was filled with summer surfs; blissful massages and yoga at sunset followed by icy Bintangs in Bali; euphoric first kisses followed by crippling heartbreak; an urban safari through New York and Wholefoods picnics in Central Park I am now not sure even happened.
Everything appears filtered, hazy, uncertain. I hate to quote a grossly overused cliché, but truly, time goes by so fast. An ominous cloud of lost time has been hovering menacingly all week, pelting me with those guilty “oh my god, what am I even doing with my life?” kind of feelings. So, today I put up my umbrella. I took the day off work. I didn’t set my alarm and I vowed to appreciate every second of this precious privilege.
I saw my filthy dishwater as a pulsating pool of my sudsy dreams. I vacuumed my room in some loosely choreographed alternate dance formation.
*I don’t vacuum – I was watching my cleaner vacuum for like 10c an hour - because I am a big bourgeoisie sell-out.
I walked to my local pool and swam laps at a pace that probably had the lifeguard fearing for my life/his job. And most importantly, I took my sweet time making these Parmesan and thyme polenta chips, because really, you can never have enough thyme.
- Olive oil
- Himalayan pink salt
- Black pepper
- 3 sprigs each of rosemary and thyme
- 7 1/2 cups vegetable (or chicken) stock
- 1/2 cup lemon juice
- 1 cup grated Parmesan cheese
- 500g instant polenta
- Bring stock to the boil with finely chopped herbs and lemon juice.
- Add polenta slowly while stirring.
- Simmer until mixture thickens.
- Stir in Parmesan.
- Grease a large flat pan and scoop mixture in. Flatten and set in the fridge for four hours or overnight.
- Slice set polenta into strips and fry in olive oil until crisp.
- Serve with tomato chutney.