Take a look at what our Collingwood Assistant Manager has been up to during social isolation.
The two things I’ve been focusing on during isolation are my 16 week old puppy Boo and spending time in the kitchen.
We were lucky to have Boo enter our world a few weeks before isolation kicked in and what a treat to be able to spend so much time with our puppy while she learns and grows and discovers life! She also instills a generous amount of routine in our isolation life. There’s nothing like being woken 2-3 times a night for a backyard toilet trip and again at 6.45am(on the dot) with a gentle bark that demands breakfast.
Boo Mae Crowley
Breed: English Staffy
Favourite tricks: Spin, shake and I’m currently learning to dance.
Favourite Food: Kibble, sardines and greek yoghurt
Favourite Toy: My naturally shed deer antler
Thing I most like to steal: Mum and Dad and Aunty Ellie’s socks
Favourite activity: Farting while asleep
Cooking and baking has been a way for me to feel productive, creative and to ease my COVID19 induced anxiety.
Making sure there is a steady supply of baked treats for me and my bestie and boyfriend to nibble on is my self-appointed duty. I have also devoured endless cooking and food related videos. My most recent wormhole being videos demonstrating the best and most profesh ways to chop each vegetables (NERD!)
Here’s some piccies of things I’ve made plus a recipe for my favourite zuchinni salad.
At least 2 large zucchinis(sliced lengthways about 3mm thick)
½ cup good olive oil (for frying and dressing)
1 tsp cumin seeds
1-2 lemons
2 cloves garlic
Small handful of fresh mint
crushed chilli(optional)
Method
1. Heat a nonstick pan (bonus if you have a cast iron griddle) to a medium heat.
2. Lightly brush each side of your zucchini slices with oil and fry away, flipping after a few minutes when you’ve got some nice browning. The zuchinni will become soft and delightful. Repeat with all of your slices and lay on paper towel or preferably a wire cooling rack.
3. I like to serve this salad cold so I fry in advance then pop in the fridge.
4. For the dressing toast the cumin seeds until they become fragrant then combine with remaining olive oil, lemon juice and crushed garlic cloves. Season to taste and add chilli flakes if you like heat.
5. Arrange the zucchini on your serving plate and pour over half of your dressing and sprinkle with torn mint leaves. I recently served this dish for Ellies isolation birthday with other Italiano flavoured dishes and some homemade focaccia.
Starting my own recipe notebook that I can share with my current and future family has always been on my list of things to do.
I’ve finally begun filling pages with handwritten recipes like the one above and it feels goooood!
Lastly I’ll mention that my isolation wardrobe has been nothing but comfort with a capital C.
My favourite outfit is this old jumper of my partners that looks remarkably like it belongs in the Yeezy Season 6 catalogue paired with Ribcage Levis and my home-maintained bowl cut.
Thanks for your interest. Kindness and safety to you and yours!
Love Mikki xx
