Bloody guilt trip

Definition of guilt  by some online dictionary - "a feeling of responsibility or remorse for some offense, crime, wrong, etc., whether real or imagined". Guilt will never make the grade as an A-list emotion. No one has ever written a song or a poem about how they haven’t called their mother in over a week and their expensive-bought online exercise machine is being used to dry their underwear. Yet somehow, this crabby little C-lister manages to punch way below the belt.

Guilt is such a powerful feeling we do almost anything to avoid it, I know I do. It is our driver of internal system of actions and balances. The annoying little voice stopping us from eating the whole chocolate bar at once or telling our friend that the story about her daughter new project wasn’t interesting the first time.

We need guilt that runs the engine of morality, in order for society to function. Without its ghostly appearance, we would turn into sociopaths, or politicians. My guilt is my inner police force, but given it too much power I am turning into a police state. Mine is a sturdy guilt drawn from two totally different but yet very powerful religions.  On my mom’s side I am born with original catholic guilt (thanks Adam and Eve), which brings me to another guilt of a higher power watching every step I take and listening to all my inappropriate conversations and actions. On my paternal side I got the complaining, overthinking, neurotic Jewish variety. Ask my two best friends, they are tired of me analyzing every move I take and scrutinize for weeks and months if anything goes wrong, , (it usually does). The once mild mannered voice of my conscience is turning nasty with passing years. Like many women, I have the capacity to feel guilty about pretty much everything. Here is the basic glossy magazine guilt – the easy looking skin care regimens, and complicated man-pleasing instructions, the ideal bodies, and never to be cooked recipes.  These make a great background for failure.

But it gets deeper. I feel guilt for hurting my friend on the phone the other day for telling her “that thing”. I feel guilt for taking too long to respond to my best friend’s supportive email, writing this post during my work hours. I feel guilty for taking a drink invitation from men I have no desire to go to bed with, and also that my son’s first few words were “mommy’s wine”. And most of all, I feel guilty that I am wasting my time worrying about any of this nonsense, when right now there are children starving in Africa.

My guilt muscle can be very flexible. It could be trigger by exactly the same situation in two opposite directions. I can spend the whole weekend interacting with my son, watching movies, cooking meals, filling guilt that I have not taken a single picture for my blog, that I am not working to perfect my skills and I wasted a couple of grand on equipment and props.  And yet when I spend a whole day cooking and taking pictures,, my guilt bubbles up for the fact that I didn’t see my child all day and I am missing the opportunity to spend with him the last, preciouses moments before he tells me he prefers to spend them with his friends or his girlfriend.

But my main overwhelming guilt comes from the fact that a few years ago I have moved overseas, taking my baby boy with me, meaning I have ripped the only grandchild from his grandma to chase my selfish dreams thousands miles away.

When you live far away, no matter how often you call or come to visit, it’s never often enough. My mom never said a word to make me feel this way, she doesn’t need to. She doesn’t need to do anything to make me feel guilty about my life choices. My mom would probably hate the idea that talking to her makes me feel this way. This feeling bonds us together sometimes more than a family dinner table. My mom makes me feel guilty because her mother made her feel guilty. And as much as I would like to spare my son the burden in theory, I would be laying if I said that I don’t want to throw a little guilt his way, at least enough to making him choose a nice nursing home for me, the one with bar and games rather than the one with urine smell and bible studies.

Guilt is usually pretty ineffective over all. Instead of making a conscious choice and standing by the consequences, I behave as I am please and then cash in my moral credits by feeling bad about it afterward. As long as I have guilt as a comfortable fallback position, I fail to take full responsibility for my choices and actions. My friend once told me that she takes no responsibility for her life choices, in her opinion guilt is reserved for true wrongdoing and she wastes no time dwelling over her lifestyle or failure to live up to impossible ideas. I would love to get to that level of emotional sanity one day. Amen.

Today’s recipe is a total guilt trip between being lazy, having time for myself, and doing something creative and not wasting time binging on “ Mr. Robot”. Simple –no time at all- toast with goat feta and baked blood oranges. Still very tasty and guilt free.                                                                                   

Recipe                                                                                                                                                      Few slices of nice rustic bread

2 blood oranges

goat feta

coconut nectar

toasted pumpkin seeds

Preheat oven to 400F, slice oranges, and place them on a baking sheet spray with olive oil and bake until they get a little brown.  Toast the bread, smear with goat feta, top with slices of oranges, and coat with coconut nectar, sprinkle with roasted pumpkin seeds. 

french toast stuffed with cheese and bananas

Weekdays morning everyone is on its own when it comes to breakfast.  I eat pretty much the same food every day: berries with plain goat yogurt and granola. 

But weekends are different i love to experiment with breakfast and have something new.  I usually get up early and enjoy my morning coffee with my dog snoring next to me in the quite house. Around 9-10am I get bored and start making noise with pots and pans.  This weekend it was time to face a challenge that my friends set upon me after they had the French toast served at the restaurant Extra Virgin. I had to come up with something even richer, tastier, over the top, something much better then what EV serves.

So I did. I decided to stuff the french toast with mascarpone cheese and bananas then soak them for a few hours,a trick a learned from a French chef friend. He told me that as a kid his parents use to soak the brioche, or any other leftover bread overnight. When I make the regular version of this dish, without stuffing, I leave it overnight as well. It makes the bread very soft and moist. 

I have to say, the french toast came out great. Make sure you cut each piece a little thicker to help hold the stuffing so it does not fall apart in the soaking process. They also need to be transferred with extra care onto a rack to let drip the access liquid. They are super rich, scrumptious, and finger licking good, all at the same time. After one each we were too full to eat lunch that day. I think I might have won this battle over the best french toast on the block. 

French toast remains our favorite breakfast choice. Done right, there is an unpretentious beauty to this classic comfort food. There is rarely something as tempting as a plate of crisp, thickly sliced, perfectly prepared french toast piled high on a plate with a sprinkling of powder sugar. 

Recipe:

1 Loaf of brioche bread  (or less depends how many people you serving)

Butter for frying

Batter:

4 eggs

½ of cream

1 cup of milk

½ of sugar (or any substitute, I use stevia)

1tbs of maple syrup

2 tsp. of vanilla extract

pinch of sea salt

stuffing

1 cup of mascarpone cheese

1 tsp. of vanilla extract

2 tbsp. of sugar

1, 2 bananas sliced

Slice bread, about 1,5 inches thick cut a “pocket" on the side of each slice for stuffing, mix all batter ingredients until well combined.

Mix mascarpone cheese with vanilla and sugar, place one or 2 slices of banana in the bread pocket, put cheese in the piping bag and stuff each slice of bread, be careful not to over fill.

Soak bread for a few hours. Than drain well. On a hot pan with a little butter sear each slice until golden brown, turn carefully and sear the other side. Serve with maple syrup and berries. 

Przepis:

Bochenek chleba, najlepiej brioche lub chalka

Maslo do smazenia

“marynata”:

4 jajka

½ szklanki slodkiej smietany

1 szklanka mleka

½ szkladnki cukru ( lub zamiennik, ja uzylam stevia)

1 lyzka syropu klonowego

2 lyzeczki olejku winiliowego

szczypta soli morskiej

nadzienie

1 szklanka serka mascarpone

1 lyzczka olejku waniliowego

2 lyzki cukru

1, 2 banany

Pokroic chleb na grube plastry okolo 2 cm. w kazdej kromce zrobic kieszonke z boku na nadzienie . wymieszac wszystkie skladniki marynaty, banany pokroic na cienkie plastry I wlozyc po kilka do kazdej “ kieszonki”  ser wymieszac ze skladnikiami I nadziac nim chleb, uzywajac woreczkow do nadziewnia. Moze byc zwykly worek z dziurka w rogu. Zanurzyc kromki w marynacie I moczyc przez kilka godzin. Odsaczyc delikatnie na sitku lub kratce ( na plasko). Rozgrzac maslo na patelni I smazyc przez kilka minut na kazdej stronie na zloto- brazowy kolor. Podawac natychmiast z syropem klonowym, miodem lub owocami I bita smietana.