Excuses, excuses

I'm good at pushing myself, good at challenging myself, good at exercising self-control. But recently, I've discovered I'm also really good at excuses.

I've had a lot going on lately - I've been sick; I've been making some major life decisions; I've been stressed about money; I've been worrying about family, friends, and strangers down in Christchurch; and I haven't been getting enough sleep. That hasn't left me with a whole lot in reserve to fight those moments of dietary weakness. And so I haven't.

Instead, I've justified the choices I've made. I've told myself that it's ok because I normally eat so well, that it's ok because it's a special occasion, that it's ok because I'm celebrating, that it's ok because I'm tired, or stressed, or down...the list goes on. And so I've eaten a dessert here, some chocolate there; an icecream with a friend, a piece of birthday cake with Mum. And I've felt justified in doing so. For a few minutes.

But then I just become more tired, more sick, and in more of a low mood...and I feel like I've let myself down.

Of all the excuses I come up with, my favourite one seems to be "I deserve this". Deserve what? To be more sick and more tired than I already was? I might have convinced myself I was being kind to myself, but I wasn't. Not at all. So now I'm going to start.

It's time for the excuses to stop.

I've been meaning to put this recipe up for a while, but I've been too busy, too tired, too...you get the idea....

Roast Pumpkin and Bacon Soup

1 butternut pumpkin, chopped and roasted
1 whole garlic, roasted
2 onions, roasted
Olive oil
350g bacon
Butter (measure if Zoning)
3 carrots
2 red chilis, chopped
A few lumps of fresh ginger
Salt & pepper
Thai basil leaves

Roast the pumpkin, garlic, and onions in olive oil and a bit of salt.

Chop the bacon into small pieces. Melt the butter in a large saucepan, then add the bacon, and the roasted onion and garlic (peeled).

Add chopped carrots, roast pumpkin, chilis and ginger. Top up with enough water to cook everything in (probably so the level's about 1/2 to 3/4 of the way up all the vegetables, but you might need to add more as you go). Season with salt and pepper. Cook until all the vegetables are soft, then add some fresh thai basil (or you could probably use standard basil) and cook for a little longer.

Blend with a stick blender (you might need to add more water).

Serve with a spoonful of sour cream & some chopped fresh thai basil sprinkled on top.

According to Bear, this is the best thing I've ever cooked for him. Not bad for something that was thrown together to use up some pumpkin we had in the fridge!