The conservatory and spare room are piled with Rachel’s boxes and bags: split-new cooking utensils, tea towels, pristine winter boots, Italian coffee maker, erm, Sriracha sauce.
By next weekend these bags – that are really quite annoying me – will be emptied into a new home, a new chapter of life. And I will be a big old mess.
For the past few weeks in the lead up to the Great Escape (to university) I have had my practical hat on: insurance trawling, Ikea buying, bank comparing. But it has kind of hit me that those bags I am tripping over, rolling my eyes at (a little), are the foundations for her nest – and my empty nest.
All of this has not escaped the notice of her cat, Max, who has been sleeping on the end of her bed every night for the past week. Max, who would rather be out catching mice than sleeping, has managed to sneak in through a firmly shut door to snuggle with his old pal, spooning up to her: more for companionship than warmth. He even tried to ride with us to the beach this weekend. He doesn’t want to let her go.
Max (aged 17) on Rachel’s bed
It’s hard loving someone so much but knowing that the best thing for them is to forge their own life and future away from you.
Now I have an inkling of how my parents felt when they waved me off for university in Edinburgh many years ago. I know that as my plane took off to fly the 3500 miles to my new life they were weeping with a mixture of sadness, a little fear, but also the knowledge that that was it. No more impromptu snuggles in my bed, giggling about boys; no longer putting up with my pestering for car keys/money/that cute pair of jeans with the embroidery on the hem.
The gaping silence and eerily tidy bedroom must have been devastating. They loved me but they made not a fuss with my choice to move away. Their stoic faces, holding back brimming tears, were a kind of gift to me. I wasn’t made to feel guilty for going so far away, for choosing to do my growing up outwith their benevolent gaze and guidance. I was able to go unburdened by their reluctance and fears. Quite an immeasurable gift.
And now, it’s my turn. You raise them to the best of your ability, hoping the quiet love you showed and bestowed will protect and guide them as they build their life, their nest.
Best wishes to all starting a new life. Big hugs to Rachel, her friends and to my beautiful niece, Madison. Be happy.
As for the recipe, it is in keeping with my mood today. I just couldn’t let summer escape into autumn without a suitably transitional recipe – for tomato tart. Made with love, and Perthshire tomatoes.
Tomato Tart with Herby Seeds and Nut Crust {grain-free}
The main thing about this recipe is the tomatoes – you want good, sweet-savoury ones. Heritage are best, but nice ones from the supermarket are good too. But if time is an issue, you could use oil-preserved semi-dried tomatoes from a deli (or from your own preserving session).
As for the crust, I used my Herbes de Provence Seed and Nut Cracker mix as the base, but if you’ve no time – or blender/mixer – just use a good quality shortcrust pastry or your own savoury pastry recipe. The filling is labneh and a little goats cheese but ricotta on its own will work very nicely too. Loads of scope for a light and tangy-sweet lunch or supper meal. Serve with a green salad.
One quantity Herbs de Provence Seed and Nut Cracker mix OR shortcrust pastry sheet
300g best cherry/grape tomatoes
1 tbsp olive oil
Sprigs of fresh thyme (enough to roast with the tomatoes and to garnish)
200g fresh labneh OR ricotta OR cashew cheese or other vegan soft cheese (250g for latter two)
50g best goats cheese OR Roquefort cheese
Raw honey, to drizzle (optional)
1. Preheat the oven to 150C/300F.
2. Press the seed and nut cracker mix into a 23 cm loose-bottomed pie tin, going a little up the sides. It doesn’t have to look perfect but do try for even thickness (I’m rubbish at this bit). Bake in the preheated oven for 35 minutes. Allow to cool in the tin on an baking rack. If using a shortcrust pastry sheet or recipe, bake as directed.
3. At the same time as the crust is baking, halve the tomatoes and toss with the oil. Lay the tomatoes cut-side down on a baking tray, tucking in some thyme sprigs; pop in the oven, roasting until they start to wrinkle a little. They may take a little longer than the crust. You could also use jarred, in-oil semi-dried tomatoes and skip this step, perhaps including some fresh cut tomatoes with them. Some of you may even want to use all raw tomatoes if they are exceptionally good.
4. Mix up the labneh and goats/Roquefort cheese in a small bowl until lightened up in texture. I just used a wooden spoon, but you could use a blender or electric beaters to get it extra fluffy. Spoon in to the cooled seed and nut crust. Top with the tomatoes and strew with thyme leaves. If you can bear to, cover and pop the filled tart into the refrigerator to ‘come together.’ A spell in the cold makes it easier to cut and serve.
The Nutrition Bit: Tomatoes are well-known for their high concentration of quality antioxidants, consistently featuring in any dietitian and nutritionists Top 10 most nutritious foods. A lot of that goodness is contained in the colourful skin and juicy flesh. But did you know that lycopene – the main carotenoid pigment – is best absorbed from orange-yellow varieties? This pigment is also known to be best absorbed via food, not supplements.
Tomatoes – and lycopene – are known for heart health properties: fresh tomatoes and tomato products have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. Additionally, tomato extracts have been shown to help prevent unwanted clumping together (aggregation) of platelet cells in the blood – a factor that is especially important in lowering risk of heart problems like atherosclerosis – hardening of the arteries.
Most recently a large UK study has confirmed that the tomatoes actively help prevent prostate cancer. Ten servings a week help reduce risk by 18% – which is not insignificant when you realise that it is the second most commonly diagnosed cancer in men worldwide. Eating more than five fruits and vegetables a day bumps protection up to around 24%. It may also have a role to play in reducing risk of lung and stomach cancers. Nearly all good studies promote eating widely among the colourful plant foods rather than honing in on particular foods: protection is thought to be associated with the synergies between different plant chemicals ingested in various plant foods. In other words: up variety and don’t super size.
Popping this over to Elizabeth’s Shop Local Challenge as the tomatoes were grown just up the road from me.
