We all know it to be true - time and tide wait for no man.
Time marches on, and we try to do and see and feel and experience all that we can, while keeping pace.
There are so many things that I'd like to do. And I'm not talking about finding a cure for cancer or solving the current global refugee crisis, as fantastically wonderful as those things would be.
Call me selfish, but I'm talking about reading more books. Practising french. Weeding the garden. Painting the living room. Going back to work part-time. Spending time with Emilia. Exercise. Cooking from scratch. Wholesome baking. Making a meal for those in need. Visiting friends. Serving at church. Volunteering for… anything.
But I run out of blimmin' time. Ya feel me?
The modern era, the one of which we are a product, is defined by convenience. Machines and fast food and technology and technology and technology. Ya feel me?!
Well I want to rebel against that convenience. I want to do all those things I want to do. I want to do things the slow way, the long way, the traditional way. I want to yarn with my neighbour and walk to the shops to get that bottle of milk, and chat with the butcher on the way home. But if I did, other things would have to give. Time marches on. We can't fit it all in.
And the PRESSURE! the pressure to be this and do this, the pressure to give an account for every moment of our time; to prove to the world that we are being productive and that we are motivated and high-achieving and awesome…. The pressure that I put on myself, to be perfect.
Ah. That word.
P E F E C T.
Shhhhh. Yuck. I'm sorry I even brought it up.
Okay okay, and then I go and make homemade blimmin' pizza sauce. I'm not really sure why I did, to be honest. You can buy a perfectly good pizza base sauce from the supermarket for a few dollars, one that doesn't have nasties in it - no added sugar or preservatives. But I guess homemade feels better. And usually tastes better.
I suppose it is also quite versatile. You can serve this sauce with pasta, or to boost the flavour of a slow-cooked brisket. You could even add smoked paprika, call it BBQ Sauce and serve it as a condiment.
So it's pretty awesome.
And here's the recipe.
Ghee, or other stable oil, for frying
1 large onion, diced
2 cloves garlice, minced
2 cans of chopped italian tomatoes in juice
3T tomato paste, heaped
1T organic apple cider vinegar
2t sea salt
2t freshly ground black pepper
2t mixed herbs
1t dried oregano
1t dried sage
Juice of half a lemon
1. Sterilise two jars by washing in hot soapy water and the drying in the oven. Alternatively, put jars through a hot dishwasher cycle and then air dry.
2. Melt the oil in a medium sized pan over a medium heat.
2. Add the onion, sauté for a minute or two, and then add the garlic and herbs. Sauté until onion is translucent and herbs are fragrant.
3. Add the tomatoes and tomato paste, lemon juice and apple cider vinegar. Stir to combine.
4. Reduce the heat and simmer for about 30 minutes; until sauce is thick and pulpy. You may need to stir intermittently to prevent sticking.
5. Season with salt and pepper.
6. Pour sauce into a glass bowl and use a stick blender to purée until smooth.
6. Pour the puréed sauce into sterilised jars. If you are wanting to freeze the sauce, make sure you do not fill the jars completely, to allow for the sauce expanding when frozen. Sauce will keep in the fridge for up to a week.