Tales from the sill 2023

It’s growing season finally and the window sill is being utilised again. This year I’ve started with spring onions, cress and raspberry from seeds saved last year. The cress is no work at all and goes for it instantly, the onions taking a little longer but a few poking out now. The raspberries I have had to be patient with, not knowing if anything will happen. Fruit is a bit trickier to grow, but it looks as though the first signs of life are happening.

And with some already growing rocket and the little apple tree coming along, it’s a full row. (And orchids on the end so using what space there was).

(c) K Wicks

You Are What You Eat

It’s one of those things you hear, and occasionally you might give it thought when it comes to trying to assess your diet or eat a bit healthier. Or it might be thought of when they maybe refer to overweight people eating fatty foods, or people who eat junk food. So they say, just think about what you eat.

But that’s not the saying is it. It’s ‘you are what you eat’. Funny if you imagine eating lots of doughnuts and turning into a doughnut, or like the character in Road Dahls Charlie and the chocolate factory, who ate the blueberry gum, and turned into a blueberry. But as with that last one, there was something so very sinister going on there. To show you how temptation can override even a warning, and it leads to being what you eat. Maybe that was the show and tell bit, by way of programming, but for something sweet and made into comedy or a fancy colourful musical. A spoonful of sugar helps the medicine go down for example.

But the obvious ease by which you can get someone to ingest something, especially if you sprinkle it with sugar and name anything dubious with a strange unidentifiable code, is quite scary. Lots of people suspected additives in food and drink decades ago was causing some issues for people. Makes me wonder if that was really the tip of the iceberg, as it has been with so much else recently. Food though, is a high priority and with good reason. My article If you control the food points out why if you hadn’t given it thought previously. But that is from an angle of keeping it back from you or rationing it by way of monopolising. This one is from a perspective of where it goes after, and would appear has been filtering through. A brief look at the ‘new meat’ we have coming our way was covered in Beyond meat, or beyond ridiculous? As usual though here, I will reference a couple of films, as they go down the road of it being people turned into food and unknowingly being fed to people.

Soylent Green (1978)

Cloud Atlas (2005)

Reality however, is starting to tread a very strange and dark path. A mainstream wave of gore, simulated human mutilation and cult type fetish has appeared. Is that just a mere coincidence? That a few decades on from a burst in the horror and gore genre in TV and film, we have an overtone of that same representation now being acceptable. Which starts to make other things acceptable in some minds too. Sexy up vampires, oh look, adrenochrome talk hits the streets. Familiar concepts are more likely to be scoffed at as ridiculous or embraced, rather than have to go through the phase of being accepted as a thought. Half the job is done.

You are what you eat. Back to that, and another thing I think of when I prepare food, about how food is supposed to taste better when made with love. Now, that may be all well and good, but I bet there are some people (myself included), who sometimes make something that tastes awful, or just goes wrong. But I did wonder, about cooking and the idea of spells, and how it ties together. How you could possibly transfer an energy as well as the ingredients. If possible, it would lend even more weight to the original saying but gives it more.

So, what do we eat? Processed food, pesticides, mechanically made items which must lack ‘heart’ to a point. So do we become soulless if we eat nothing but empty food, not just empty of calories, but empty of life and natural process? They say your body is your temple, treat it as such. It may stand to reason then that animals treated badly may pass on something, food cooked with hate too, tainted in some way by that process. Insects being on the menu next makes me think the same. Farmed insects with no natural environment at all, just another species to try and dominate and construct a ‘reality’ for. And today I see talk of it possibly being the case that aborted fetal tissue could have been put into food products. I’m not surprised, but people are not impressed, and rightly so. And maybe this will make more people start giving thought to the whole process of food production, ingredients and what happens to food along the way before it even gets to us. Because if what is being said is true, the title of this article suddenly becomes a lot more than just words.

(c) K Wicks

Apple, Honey and Cinnamon Cakes recipe

Felt like some apple cakes, and realised I hadn’t tried any yet as small muffins or fairy cakes. So, adapted my blueberry muffin recipe slightly and made some very tasty cakes.

125g – caster sugar (but will try brown sugar next time)

125g – plain flour

55g soft butter

130g – grated apple with skin on (2 gala apples in this case)

1 – egg

1 – big tbs cloudy honey

1 tsp – baking powder

1/4 tsp – bicarbonate of soda

Cinnamon

Cream the butter and sugar together, add egg, honey and cinnamon, mix until smooth.

Add the apple, and more cinnamon until combined.

Add the flour and baking power and bicarb, mix thoroughly until ready to be spooned into paper cases, or a greased muffin tray.

Bake for around 20-25 minutes at 180°c, until well browned. Then leave to cool, and eat.

(c) K Wicks

Through All The Noise

The effect food has on your body is part of a big debate, old and new. And food is at the centre of much discussion these days, with net-zero trying to eliminate the existing methods of farming and agriculture and take control of all of our food. For the sake of new printed steaks, insects and lab grown meats and things. Trying to take away fresh, nutritious, healthy foods that have been the staple diet of millions of people for thousands of years, so we are told. Over the last century at least, there has already been a bit of an overhaul of our food, how we cook it, where we buy it, the packaging, fast food, chemicals, preservatives, pesticides and such. So, when I say healthy, I mean as can be expected.

But at some point, in my early 20’s I started to understand how food was directly responsible for how I felt on a physical level, which then in turn would affect my mental levels. Repeated bouts of various things requiring antibiotics from late childhood through to adulthood, made me believe I just didn’t have a very good immune system. It annoyed me that as soon as I started feeling run down, I knew what would follow, a couple of weeks of being ill, and a prescription. I think I just accepted that was how it was going to be. Meds seemed the norm to a point. But after I had left home, and had to look after myself, it seemed more important to understand why these things came about, and avoid it if I could. Partying was a very clear starting point I noted, staying up late, drinking alcohol and not getting enough sleep absolutely slayed me. When they say alcohol is poison, they mean it, and nearly every sip, I could taste it, never being agreeable with it, but forcing yourself on occasion as you sometimes do to try and fit in. Only eating sweets and sugary snacks throughout the day instead of real food, this was an issue for years, but once I started to learn about foods, it changed. Learning about carbs, and proteins and what vitamins and minerals are in things. And what those things are helpful for and any ailments that might benefit from them. It suddenly made food an awful lot more interesting, and once I adapted my diet to incorporate some high energy carbs, it helped.

It’s not the same for everyone at all, which is why I find it strange that we are given ‘one size fits all’ advice when it comes to food. What fats you should and shouldn’t have, how many eggs are good, bacon is bad, no we mean good. It chops and changes with the wind, because the truth of it is, they don’t know. It’s best guess, and whatever narrative they are trying to push at the time. What works for one, may not work for another, so it’s down to each person to find their own foods, I think. And your body is the gauge of that, but if you aren’t listening to it, or it isn’t talking to you, then I guess it might be a bit difficult. If I’m run down, I crave orange juice or fruit. If anaemic, i need steak or green veg, if tired, probably just need a nap. It’s not hard to listen if you are able to, what is hard, is being able to action it all the time. If you are at work, or in transit, you can’t always get the right food, you get what’s available. Or you don’t have time to cook, you eat what you can, and ordinarily, I would go with that too. having sustenance to keep going is more important, but that’s where I realise they have made it awfully convenient, to have to sacrifice good food and lifestyle, for the quick, fast, now lifestyle that apparently is so much better for us. It doesn’t appear to be.

The body is a filtration system really you see, and a damn good one at that – check out my article We are not obsolete where I mention that a bit, but when you don’t keep the system maintained properly, and let it get clogged then you will start to get issues. many have been talking about how those issues manifest, and some are saying, which I agree with, that it shows through signs of what we call illness or ailments. And since I have been learning more about herbs, flowers and plants for my salves, I have learnt more about their uses beyond just being aesthetic or being viewed as a pest. And it seems that for the longest time, we had cheap, readily available remedies for most things, that people had already spent years and lifetimes researching and testing, and handed those things down. I noticed a few years ago, before this ‘pandemic’ debacle that they seemed rather keen on getting rid of old wives tales, folklore and peoples on the ground knowledge. By way of regulations and industry, they seem to have the market sewn up, and perhaps, by way of other nefarious means. Because if you look into it, over the decades, it appears there have been many a person who has tried to make a breakthrough, to either cure cancer, or aids, or any of the created illness we see around us, then they are taken out of the loop. My article Opposition will give you a bit more on why that might be, but we are then left with a small group who know invaluable things, and a very large group who want to dictate every type of medicine and therapy, regardless if it is really suitable for someone.

Money is money at the end of day, and by hook or by crook, they seem determined to be part of the chain of grow food, eat food, live well. They are not needed in that equation to me, as they are going for ‘destroy food and create new food, force people to eat food, exist, living isn’t on our list’, or something like that. And so far in this current life we have, it seems there is much to distract us from listening to ourselves, many things that have been placed in our way. Not to say we can’t find a way round them, but our senses are being bombarded every day, and those are what we need to be functioning at our best, or at least have the opportunity to be able to. So in amongst all the toxins and chemicals, media, society and family influence, through all the frequencies and noises laid over the natural ones, we have to find a way to know what to do for ourselves if we can. Give our bodies the best chance at being able to function, and heal, and replenish itself. Because from what we have seen of late, the medical industry does not have any interest in people being well or healthy, and they would rather use health as a weapon over and against people, so now would be good time to start listening to if your body is trying to tell you something.

(c) K Wicks

Homemade coconut bites

Another surprisingly easy recipe, makes me wonder why I never made these as a kid, my mum loved condensed milk, and I loved bounty bars.

190g sweetened condensed milk

180g desiccated coconut

180g dark chocolate

Combine the condensed milk and coconut, making a very sticky mixture. Use your hands to squeeze into small balls, logs or what shape you can manage (like I did). Then put in the freezer for 30 mins or so to harden them up.

Melt the chocolate in a double boiler, roll them around in it (or try being delicate with 2 spoons like I tried and failed to do), then place on a tray back in the freezer for a bit.

Kept in the fridge thereafter and are extremely tasty.

(c) K Wicks

Homemade dog treats

Not to leave out anyone in the household for homemade goodies, thought I would try making dog treats with some left over corned beef. They seem to be greatly enjoyed so it’s a win 👍

200ml beef stock

300g wholemeal flour

150g corned beef

1 banana

1 egg

Mix all together, and make into shapes. This is a really sticky mixture so extra flour is needed, but it works. Roll out to required thickness, shape and put on lined or greased trays. 20 mins at 190.

(c) K Wicks

Homemade chocolates

Went for making more orange cream filled chocolates as its been a while. Thought it might be nice to make the filling green this time. It looked a bit like snot while mixing the filling 🤣, but I decided on it being apple coloured instead, yes, definitely apple. But tastes like orange.

(c) K Wicks

The Weight of Food

We know about cutting corners and profits coming first, but a recent video of someone in a supermarket weighing food hits the nail on the head. They grab a bag of courgettes, which say 1kg. Put on the scales, nope. Potatoes, should be 1.5kg, nope. Carrots at 1kg, and three for three. Nope. Seems like just a few grams here and there, but it all adds up.

I thought about bags of pre-packaged food previously, not from a weight perspective I’ll admit, but from a wastage point of view. I don’t eat a huge amount of food, and like fresh food, so used to buy a small amount, weigh it yourself, buy what you need. Then it started changing to plastic boxes of grapes, bags of potatoes and others things bunched and pre weighed, for your ‘convenience’ and to save them money on bags, labels, wastage. All that happened for me though, is I ended up wasting more food as it wasn’t used in time. Paying more for using less, getting us into the swing of things early. Or some people may be compelled to eat more, because there is more, so as not to waste it.

Once you understand they are there to sell you as many and as much as they can, you understand why supermarkets are laid out the way they are, lit the way they are and food packaged the way it is. I am doing an article on Consumerism which touches on the techniques and means by which they have worked out how to get the ‘best out of marketing’. Unfortunately to do that, they had to change the way people think to make that happen. So, rather than tailoring the products to the needs of the people, they started changing the needs of the people to fit the product. Sad really. To change the mentality of millions of people, just because you want to make money and tell them what to do. But that technique did not stay confined to only marketing food, beauty products and homeware. It was quickly adopted by the pharmaceutical industry, education and business. So, to you it might just seem like the odd carrot, or a potato, but it isn’t, it’s continuing the lie that things are fair, prices are good and corporations care about your best interests, healthy eating and lifestyle. They don’t care, they just want you to consume as much as possible and be owned. It’s that simple.

(c) K Wicks

Chocolate covered coconut flapjacks recipe

A very easy and tasty recipe 😋

Oven at 160 fan assisted (180 otherwise).

225g oats

150g butter

50g sugar

2 tbs golden syrup

20g dessicated coconut

140g chocolate (or however much suits)

Melt together the butter, sugar and syrup. Take off the heat. Stir the coconut through the oats, then add the mix to the metled butter and sugar. Line your tin and tip your oat mixture in and press down.

Bake for 15 mins. Allow to cool.

Melt the chocolate, pour and smooth over the top (or as a pattern). I added some edible gold glitter too for exta sparkle ✨️

Put in fridge and allow chocolate to set. Then cut into pieces and enjoy. I put them back in the fridge though as it’s quite warm still so they’ll melt if left out.

Very tasty, could do with a bit more coconut I think next time.

(c) K Wicks