Yesterday I was feeling like a domestic goddess. I finished work early, got back to the boat before dark and had a sudden burst of energy. I decided I would sweep the chimney. A job that has needed doing for a while but we hadn’t quite found the time to do it yet.
I was up on the roof, chimney hat off, with my make shift chimney sweep (the joys of gaffa tape!), sweeping away. I felt rather proud of myself that I was doing a pretty grotty job. Practical goddess if you will. Once swept I knew I was going to have to go inside and clear out the fire before I could light it and warm myself up. It took me about 45 mins of sticking my arm up the fire and scooping out charred ash. After what seemed like forever, I was pretty certain I’d cleared it out completely.
So I lit a nice fire to get toasty. Then the problems started. Smoke started billowing out of the bottom vents, into the boat. Not the chimney as it should do. So what did I do? Well I opened the fire door didn’t I… let’s just say it took me a long while to get the fire alarm to stop going off.
By this point it was getting late and I was getting even colder. I felt like a practical-goddess-failure. I called SOS (my SOS being Charlie), put the kettle on and warmed my hands up over the hob.
Charlie, being the clever man that he is, managed to fix the chimney within 5 minutes, and soon the fire was roaring again.
Anyway, the moral of this story is, (in my case) stick to what you’re good at…
Celeriac is such a great vegetable, pretty ugly to look at, but great in all other aspects. It’s a nice winter vegetable, with an earthy flavour and can be used in anything from slaws to soups.
I’ve paired the veg with a vegan cashew ‘mayo’ to add extra vitamins and nutrients.
Carrot and Celeriac Slaw (V)
1 large carrot (scrubbed)
Handful cashews (soaked for 1-3 hours)
1/2 cup cold water
1 tablespoon whole grain mustard
Splash extra virgin olive oil
Pinch salt and pepper
First, using a sharp knife, peel the celeriac.
Using a Julienne peeler, or a grater, grate up your carrot and celeriac. Add to a mixing bowl.
Drain and rinse your soaked cashews.
In a blender, add cashews, water, s+p and olive oil. Blitz until it forms a creamy, smooth consistency.
Add mustard and blitz for 20 more seconds
Scoop the cashew mix out of the blender and add to the veg.
Mix well and serve with salad, on a burger or as a side.
Special thanks to my ever so talented friend Josie, for the gorgeous handmade, lino print tea-towel. You can find more of her beautiful creations over here.