Elevating the Everyday Elegance
Life is a whirlwind of responsibilities, routines, and the constant buzz of everyday life. Amidst
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“Imagine your curtains on this Earth are about to close. You are looking at those surrounding you, knowing that your interaction with them will shift to an entirely different plane in a few minutes.
Would you be proud of the person you are right now? Have you spent enough time with all those standing around you? Or would you be regretting many things you didn’t do and say?
Now imagine it from the other end. Are those surrounding you looking at you with pride in the knowledge that you LIVED your LIFE exactly how you wanted to? Do they see your fulfillment?”
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No matter my age, I will always hear Mum’s words saying, “She has the patience of a saint.” Funnily enough, my husband’s Mum, God bless her soul, also used to say the same thing to my Mum. “God bless Kim; she has the patience of a saint.” And even funnier, my sisters say the same thing.
It is because people intrigue me. In hindsight, it was never about appreciating the body or the person. Rather, it was all about connecting with the soul.
I remember being at the shopping centre with Mum. As she stopped to greet friends, I would just watch the conversation and be awed by the energy in hand motions. I’d listen to every foreign word in Maltese, trying to understand what they were saying. I would watch their facial expressions and always become a part of the conversation. I always had time for everyone, and still do.
And now, as my FIGS & FETA journey continues to flourish, Mum’s words make even more sense to me because, more than ever, I realise the importance of basking in a slow, peaceful, contented life. After all, this is my journey. And when my curtains are closing, I want to look out and see contented faces around me; I want to hear them say I have followed my dreams. I want to feel the impact I’ve made in this earth experience and be at peace to depart.
No matter our walk of life, there is always a way for you to slow down and be patient so you can fully live every moment of your life.
One of the women who have allowed me to gather this insight is Sweet Greek’s Kathy Tsaples. Cooking Greek food is more about savouring each ingredient and each moment you spend in the kitchen with your family. Kathy is the epitome of patience in the kitchen—she celebrates each minute that she can cook delicious food for her loved ones.
That is why, for Kathy, nothing tastes better than a SLOW-cooked meal. She knows too well what slowing down means.
To overcome breast cancer, she had to make big adjustments to her lifestyle. Slowing down was one change she made. In doing so, she was able to create the pathway to follow a passion of hers.
She wanted to keep traditional Greek recipes alive and share new ones. And that she did. Kathy opened her cafe in the Prahran Market and has since published two cookbooks. Sweet Greek is a place you must visit if you are travelling to Melbourne. Her Psarosoupa, or Fish Soup recipe, is to die for. Try it on those slow, chilly afternoons when a bowl of warm soup makes everything feel good or share the LOVE you pour into making it with friends.
Then let me know: how do you savour the slow moments in your life?
Psarosoupa, or Fish Soup
Ingredients
- 1 Onion finely diced
- 3 tbsp Greek extra virgin olive oil
- 1 Carrot thinly sliced
- 2 Potatoes peeled and cubed
- 1-2 Celery sticks thinly sliced
- 1 tbsp Tomato paste
- 1 tbsp Sweet paprika
- 440 grams Tin diced tomatoes
- 2-3 Bay leave
- Pinch of chilli flakes (optional)
- 3 litres Fish stock*
- 1 kilo Rockling or snapper (or any other firm white fish)
- 4-5 large Whole green tiger prawns, shells on (or shelled green prawns or frozen prawn cutlets)
- 1 kilo Fresh mussels scrubbed and de-bearded
- Salt
- Pepper
- 1/2 Lemon juice
- 1/2 Bunch flat-leaf parsley, finely chopped
Instructions
- Gently sauté the onion in the olive oil until translucent. Add the carrot, potato, celery, tomato paste, paprika, diced tomatoes, and bay leaves (plus chilli flakes, if you are using). Stir to combine, then add the fish stock. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are cooked.
- While waiting for the soup to boil, cut the white fish into chunks. Once the vegetables are cooked, turn the heat down to low and place the fish, prawns and mussels into the soup. Stir and allow the fish to poach for a few minutes.
- Season with salt and pepper to taste. Add the lemon juice and sprinkle the parsley over the top. Check the seasoning and add more salt, pepper or lemon juice if necessary.
Notes
Serve with crusty bread.
Homemade fish stock
Ingredients
- 2 sticks celery
- 1 carrot
- 2 onions
- 1 bag fish heads and bones (you can buy this from the fishmonger; avoid salmon bones)
- 1/2 cup Greek extra virgin olive oil
- 1 bay leaf
- 1 tbsp salt
- 10 peppercorns
- 4 litres water
Instructions
- Roughly chop celery, carrot and onions.
- Place them in a large stockpot with the fish heads and bones. Add the Greek extra virgin olive oil, bay leaf, salt, peppercorns and water.
- Bring to a boil, then turn down the heat and simmer for 2–3 hours.
- Strain and use as required. Any unused stock can be frozen.
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