Passionate Purpose

 

Talent or passion it all boils down to the same thing, that is ‘Are you led by your heart or your head?’.

Being led by your heart can cause much heartache and headache, especially when you attempt to ignore that call or live it by someone else’s definition. I recently got a call up from my passion, despite ignoring it for months.

A friend requested a cake for a baby shower. Despite never having made such a cake I agreed to do it.

I recall reading something said by Richard Branson about opportunity, “If someone offers you an amazing opportunity and you’re not sure you can do it, say yes – then learn how to do it later.”

That is purpose at work, you will not be able to resist a challenge within your ability or that awakens your passion.

The cake had to be a Preggy Belly Red Velvet Cake. Easy to bake but the decorating bit took much Google-ing and prayer for inspiration.

IMG_20151126_002236

Now, since I am a procrastinator by nature I find it extremely challenging to finish cakes before the last minute, though this time I decided to color my fondant and crumbcoat the cake the night before delivery. This turned out to be a blessing because I had piles of exam scripts to mark and had to invigilate an exam session at work. The final touches were done in 1 hour (record broken!) and I  must admit, my  kids were of great help. They totally understand my temperament, not every person can deal with my yelling and crazy expectations!

The end result was a beautiful and delicious cake, which is evidence that all things are possible whether we see it as our purpose in life or not!

IMG_201511330_034854

My baking scripture has to be “I can do all things through Christ, who strengthens me.” Phil. 4:13 it gets me through the most challenging of cakes.

As long as one has the passion,  understands how it relates to your purpose and talents you’re good to go!

Advertisements

A taste of home grown food

I love cooking shows and recently watched a program on Comfort Food. The dishes mentioned and made, were a far cry from my idea of comfort food. It forced me to look up the meaning of comfort food, Wikipedia defines it as ‘ traditional food which often provides a nostalgic or sentimental feeling to the consumer, and is often characterized by a high carbohydrate level and simple preparation’. The most important part of the explanation is most definitely the fact that it is determined by the individual or a culture.

My list consists of family favourites requested by my siblings and I, whenever we have family reunions. I have tried on many occasions to replicate some of my mum’s most memorable dishes, and mostly after lengthy conversations about the best method to obtain the same, if not better results. To have my mum judging my baking or cooking, is a great privilege – because I have always regarded her as an excellent baker and cook.  Her skills range from traditional African food to Belgian cuisine.

Matebekwane (sourdough dumplings) a mixture of flour and my mum’s secret ingredient, burnt maize meal. The maize meal is burnt with boiled water and left to cool, before mixing it with the cake/bread flour. It is steamed in a pot over large chunks of beef bone and meat. The only flavouring used is onion, salt and pepper. Divine, especially when sucking the marrow from the bones.

b1ded-wp_20141118_001

Fatcakes (Vetkoek) a favourite of young and old, in our family. My mum’s are best! Even, my husband thinks so because it reminds him of the ones, he had growing up. I guess that settles any dispute!

SavedPicture-2014111194237.jpg

Ouma’s pudding is a steamed pudding, made with potato, raisins and dates. It has the weight and consistency of a fruitcake, and can last quite long. My eldest brother reminded us of this pudding a few weeks back. Definitely the high light of Sunday lunch, served with canned peaches from our backyard and creamy custard.

IMG_20151030_220840

Potchefstromers are spicy scone, and without dispute the one requested all year round. We love it and only people from Potchefstroom know the secret to making the most delicious of them, all!

SavedPicture-2015210125851.jpg

Ting (a sour porridge) a traditional Tswana dish made of soured sorghum. I love it! It is generally served with meat, vegetables or sugar. Nothing says comfort or reminds me of who I am and where I’m from, than the smell of ting simmering away on the stove!

The aroma of these dishes, brings back the longing for food uncomplicated and simplistic – devoid of the debates about allergens, GMO’s, preservatives and additives.

Just, real food made real good!