Food for thought
Am I the only one who constantly talks about food? It seems to be the very first thing I mention whenever I begin a conversation. I just can’t seem to stop!
I’ve thought of a few reasons for my constant food discussions:
- There isn’t much else to talk about. With the COVID 19 pandemic still raging, there’s not really that many experiences that we can discuss with one another. Our three meals a day seem to be the only thing that are consistent, and therefore the common ground for discussions.
- It’s a safe topic. No matter who you are talking to, food seems to be a safe topic for conversation. If there is ever an awkward pause, food is a sure way to get everyone re-animated.
- It’s topical. The COVID 19 pandemic has bought to the forefront how food deprived a large number of people in the UK are. In fact, in 2020 there were 1.9 million food parcels given out to UK residents. The more we talk about this issue, the faster we can become at finding a solution.
A big part of my food conversations are centred around my new love for baking. Each week for the past 4 months I have attempted a new bake to challenge myself and pass the time. This week has been no different as I, for the first time, made my own pastry as I attempted a Bakewell tart.
I won’t lie, some of my bakes have not been entirely successful. For example, I tried to make angel slices and my sponges came out flat, hard, and disappointing. The perfectionist in me wanted to cry because I was so disappointed in myself, but baking has taught me that not everything goes the way you plan, and that’s okay.
Part of my disappointment when my baking doesn’t go to plan is because of the conversations I have with my friends and family. They get excited every week for a new bake, and when I can’t deliver what they expect, it infuriates me. It doesn’t matter how many times they tell me it’s fine, I only want to deliver perfection, which is both a blessing and a curse.
It’s through food conversations, and my baking, that I have begun to let go of the perfectionist in me. When I began Baking with Isla, I knew how to make brownies and rice crispie cakes. I never thought that I would be pushing myself to even attempt to make my own pastry. But by trying, and failing, week on week to try different bakes, and talking about them with my friends and family, I’ve given myself the freedom to accept that my bakes will never end up on bake off, but they will always end up on Baking with Isla, and that’s good enough for me.