I had a very interesting chat my my 12yo on the weekend.
He was asked to wrote an essay about himself over the holiday break.
He struggled all holidays to do it.
He is usually incredibly self motivated but he found this task so so hard.
We talked of why he thought it was so hard for him.
He is a humble lad. He doesn't like big noting himself.
It's a character trait we like isn't it?
Australians are famous for it. Or perhaps we are more famous for the treading down of the successful- our 'Tall Poppy' syndrome is well known.
But there is SUCH a fine balance, isn't there, in getting our children to be openly proud of their achievements and yet not being arrogant.
How exactly do we best achieve this as a parent?
He settled on talking of all the reasons why talking about ourselves is so difficult.
His reasons included that we may be judged, because other people may not agree with us, because others may not think we are smart, or that our ideas are wrong.
He really was talking about being vulnerable.
He is a savvy one this boy.
He is the one that suffered those debilitating nightmares all that time ago.
Did you read those posts?
Read here & here to see what I mean.
I talked to another friend today about the idea of being vulnerable.
Of how this in itself gives strength.
How laying yourself bare actually fortifies you.
I think it is all about that thing I talk about often.
When we live with honesty we have nothing to hide.
GOURMET GIRLFRIEND'S ROASTED TOMATO SOUP with BASIL PISTOU:
Melbourne turned down the thermometer today & soup HAD to be on the lunch menu.
I had purchased soem magnificent late season Heirloom tomatoes form the Farmers Market on the weekend and had to do something with the last of my Basil form the veggie patch before it died off.
This is a super easy soup to make and you will no doubt make it over and over.
Pistou is a traditional ingredient form the South of France- similar to Italian Pesto but without the nuts or cheese.
It can be added to all manner of things as you serve to give it an extra fresh zing.
If you make it you can freeze the leftover in iceblocks in the freezer to have 'Fresh' Basil all year round!
Great tip huh!
WHAT YOU WILL NEED:
- 2kg fresh tomatoes
- 10 cloves garlic (2 for the pistou)
- 2 tablespoons balsamic vinegar
- 5 tablespoon extra virgin olive oil (2 for the Pistou)
- 1 bunch basil
- S & P
- 2 cups stock
Preheat oven to 200C.
Place tomatoes & 10 cloves garlic (still in their skin) on a baking tray.
Splash the Balsamic vinegar & 1 tablespoon Olive oil over the tomatoes.
Place in the oven for 40 minutes.
While the tomatoes are roasting blitz the Basil, 2 cloves of Garlic till it is a paste. Add 4 tablespoons olive oil. Set aside.
Remove tomatoes from oven after 40 mins. Pop garlic out of skin and blitz with tomatoes.
Be VERY careful- hot tomatoes are unreasonably HOT!
Place blitzed tomatoes in a saucepan and add stock and bring to the boil.
Check seasoning and adjust if necessary.
Serve with a tablespoon of the Basil Pistou.
|I served mine with some Chorizo crumb- just finely chop some Chorizo and fry in a non-stick pan before adding.|