“…we are so ruined, and so loved, and in charge of so little.”
– Anne Lamott
Life, as much as we wish it to be, is unfortunately not always rosy-cheeked and sunny summer days.
It is instead, also made of a myriad of tough days, arguments and then, fortunately sometimes, days when the fights turn into hugs and we wipe the tears away and smile again.
Relationships, whether platonic, romantic or familiar, are the thread of our lives – whether we like it or not, there will be people, some closer than others, whose lives intertwine with ours.
Sometime along the journey of our lives and relationships, there will be ups and downs, there will be disagreements and hurtful words, there will be misunderstandings and judgments, simply because we are all human, and because we have the innate flaw of being imperfect.
Some times we say things that we wished we could have taken back the moment the words leave our mouths; some times the anger that simmers takes more than just an apology to ease away.
But one thing I know for sure is this – if the underlying love woven into the fabric of these relationships is worth it and strong enough, we may wrestle, we may hit hard, we may wound and hurt all at once, but it is through confronting the difficult and sticky stuff in life that we become stronger, both individually and in the relationship.
Family, the one we were bestowed with even before we were born, the one we were born into, will always be one of the relationships most important to us. We may live apart and far away, but it will still always be worth fighting for.
After all that’s said and done, even after big fights and quarrels, our families will always be there for us – and I am so eternally grateful for the family I was given.
I think of their love and their strength and everything that makes my family the way it is – my mum’s unselfish giving, my dad’s concern for us (often expressed through nagging), Ronald’s matured calmness, and Valerie’s unwavering determination.
I think of everyone of them and I know how incredibly blessed I am. I love you.
As a side note, the highlight of today’s recipe is really the garlic aioli, that can be eaten not just with potato wedges, but also with raw vegetables or on a crusty piece of bread (gluten-free would be best!).
This aioli, that’s a pale yellow, smooth, and so incredibly delicious..has become a quick go-to dipping sauce when I’ve got potato wedges cooking up in the oven, and most importantly, it takes just five minutes to bring together! I hope you’ll love it as much as we do!
- 1 kg of potatoes
- 2 tablespoons of fresh rosemary leaves
- 4 tablespoons coconut oil
- salt & pepper to taste
- 3 egg yolks
- 1 tablespoon of lemon juice
- 1 large garlic clove, peeled & roughly chopped
- salt & pepper to taste
- 5 tablespoons of sunflower oil or coconut oil
- Wash the potatoes and cut them into finger-sized wedges (the more rustic the better)
- Fill a large pot with generously-salted water and bring to a boil
- Once water starts boiling, place the potato wedges in the boiling water for 3 minutes
- After three minutes, drain the potato wedges of the water
- Pre-heat oven to 480 deg Fahrenheit (250 deg Cel)
- Toss potato wedges in coconut oil until evenly coated
- Place wedges in a baking tray, sprinkle the fresh rosemary leaves over the wedges, and let them bake for at least 90 minutes, flipping them every 30 minutes.
- When the potato wedges are baking, start with the garlic aioli by placing the egg yolks, lemon juice, chopped garlic clove and oil in the bowl of a blender.
- Blend the ingredients well until a homogeneous mixture is formed. Check for taste and add salt and pepper accordingly.
- Serve potato wedges hot from the oven accompanied by garlic aioli