When the year kicked off six months ago, I found the word “growth” to be one that seemed apt for this new phase of life. I knew it was going to be a time for learning and mastering new things, expanding my horizons and opening doors I’d never even dared to knock on before.
Six months later, I can tell you for certain that I have stretched myself way beyond self-imposed limits; I dare to dream wilder, bigger dreams; and that growing in so many different aspects of my life has never felt so wonderful.
Today, as June is taking its final curtsey and the second half of the year prepares its grand entrance, I am convinced that this growth that I have experienced is here to stay for good.
I’ve realised that having the right mental aperture is exceedingly important to adopt a growth mindset; and I am constantly amazed at how much I’m learning every single day, whether it be in my writing, or food photography or the very humble act of cooking.
Particularly, cooking has opened my eyes to how much there is to learn and try: ingredients; methods of cooking; the use of different kitchen equipment and tastes.
This morning, I woke up with a yearning to eat cookies. We didn’t have any cookies at home, so it was an excuse to bake a fresh batch – not that I really needed an excuse to bake anyway. It’s winter here in Buenos Aires, and any reason to turn on the oven and warm up the kitchen is a more-than-valid one.
I’d bought a pack of buckwheat groats a month ago, but apart from using it to make buckwheat porridge (in the same way you’d make oatmeal for breakfast), I didn’t exactly know what else to do with the rest of the groats.
In case you’re new to buckwheat, it has nothing to do with wheat despite its name; in fact, it is actually a seed, and a superfood at that, but the best part is that it’s gluten-free. Which means, Juan (who is Celiac and reacts badly to gluten) can eat it.
The reason why people tend to confuse buckwheat as a grain, instead of the seed that it really is, is because its uniquely triangular seeds look uncannily like grains.
So, back to my pack of buckwheat groats. I’d read somewhere on the internet before that it was super simple to grind the groats into flour, and given that buckwheat flour costs twice as much as groats, I figured I’d just put my trusty blender to use and create my own buckwheat flour.
It’s ridiculously easy; and for that, I’ll never ever buy buckwheat flour in the future if I have groats to grind.