¡viva genevieve!

Embracing change through travel and culinary discovery

Archive for the tag “New”

New Year, New Me, New Home

Hello my blog.

I’m sorry I went away for so long but I have good reasons for leaving you so empty and out-dated, you see I was taking time out of my old life to start my new one. New lives are pretty complicated things you know; they require an awful lot of dedicated time and effort to birth them in to reality. There are cities to scour, homes to hunt for and jobs to snatch up. There are fresh friends to make, unique lingo to learn and strange foods to eat. There are also new rooms to fill, renewed routines to begin and unheard of recipes to try. With all of these new aspects to cultivate and pursue my days have felt short but my life has felt full and a full life is what’s most exciting about starting anew.

I finished my European travels in November and I have now found that my latest stop is the place I call home. Beautiful, vivid and adventurous Vancouver is where the new me begins. Although right now in January I must say it is more like grey, dreary and gloomy Vancouver. But even in the wet and wintry season I still feel at home, with the beach near by and the mountains in my view I know that this is where my new life is.

Since leaving the professional rowing world earlier in 2014 I have now found the gut feeling I have been looking for, that instinctive feeling where things just feel right, even when some days they’re wrong. Making the decision to finish up my rowing career and end my Olympic pursuit was a complicated and at the time painful decision, but it was the right one. Now I feel like I can prepare for my next long term pursuit in finding my path towards becoming a sport psychologist. This is a path that won’t be clear and won’t be easy but the timing is right to get the ball rolling, because when you’re passionate about something, the timing is always right.

So I find myself now in this wonderfully diverse Canadian city that has so much to offer. Not unlike the surrounds I’m used to back home in New Zealand, there is so much on offer here but on a much grander scale. Being around people of all ethnic backgrounds is a great bonus of being in a city such as Vancouver; there are so many opportunities to learn about not only Canada but also the rest of the world and what’s to complain about when Canadians are just so damn nice!

As the time passes on I am sure I will get used to the subtle differences in language and Canadian culture, although I am not sure I can learn to love a Caesar cocktail (is that a requirement for obtaining residency? I should look in to that) but for now I will stick to the cultural fusion. The fusion of Canada and New Zealand is an easy one as we tend to get along famously, apart from some strange cocktail preferences, so since I am now back in a beautiful, grand and functional kitchen I have started getting back in to my deeply missed passion of cooking. To kick-start my new life and my renewed blog I have made an ultimate “New Zanada” fusion recipe with these ….

Maple walnut ANZAC biscuits

Ingredients:

3/4 C Oats                                                          50g Butter

1/2 C Flour                                                          1/4 – 1/2 C Maple Syrup

1/2 C Desiccated Coconut                                  3/4 C walnuts or pecans (or a mix of both!)

1/2 t Baking soda mixed with 1 T hot water

How it’s done:

1. Preheat the oven to 180 degrees celsius or in my Canadian kitchen 350 degrees fahrenheit.

2. Mix all of the dry ingredients and nuts together (minus the baking soda)

3. Melt the butter and maple syrup over a low heat, stir the baking soda into the hot water and then add to the  butter and syrup mixture.

4. Combine the dry and wet ingredients, mix and place spoonfuls on to a greased or baking paper lined tray *.

5. Bake until golden (approximately 15-20 mins) and enjoy the fusion of these great flavours in a simple yet  classic and tasty biscuit.

* Make sure there is enough space between biscuits on the tray as they expand during cooking.

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