You may have noticed that I haven’t been writing much lately. And I haven’t, it’s true.
The school holidays came along, I got distracted by spending time with the kids, and my motivation dropped. Then we went away on holiday for a week and my motivation dropped further. Then I had jury duty which was supposed to be a week long, but ended up being only two days, but I’d already written off that week, so no actual writing happened.
Then I got motivated, but not to write. A fresh week, a fresh opportunity to clean the house, get on top of the washing, call those tradesmen we’ve been meaning to book, measure my son’s room for a new desk, make some kombucha, do some baking, go for a walk…. anything but sit down and write.
Now here we are. More weeks gone by than I’m prepared to admit to, and I’m finally sitting down at my computer and writing. Hardly uninterrupted though! So far this morning I’ve taken my kids to school, been to the supermarket, had a chat to my mother and sister, eaten breakfast, read the paper, had a coffee, had the landscaper round to talk about my sadly neglected garden, answered some emails…. but I’ve written three paragraphs, which justifies another break, doesn’t it?
Motivation would have to be my biggest challenge. There’s always something else to do, a call to make, a coffee to drink, exercise to be done. While I enjoy writing so much, it needs a clear head, clear space, the dishes done. I need to feel free to write, without the rest of my world creeping in surreptitiously and whispering seductively in my ear about all the other fabulous things I could be doing.
When I stopped working in advertising I left behind many of the pressures of having to deliver to a deadline for others. Now I have to deliver to my own deadlines. But my own deadlines don’t feel as important. They can be put to one side without the world coming to an end. There’s always something else that feels more important.
I guess that’s the beauty of working for myself. I can choose to prioritise as I see fit, to be as flexible or not as I wish. I always felt so guilty when I was working full time, when the kids were unwell and needed me to pick them up from school. So torn between caring for my family and the demands of my clients.
Now I can choose to spend time with my family. To live completely in the moment, in the knowledge that if I don’t write for a few weeks, nothing really bad will happen, that my readers will understand. That it’s ok to choose home, children, myself over my work. That it’s ok to not be motivated all the time. That sometimes to do your best work, you need to be able to take a break.
That despite your best intentions, life gets in the way. But that’s ok.
On that note, I need to go. My mother’s just turned up for coffee.
CHICKEN POT PIE
2 tablespoons olive oil
8 chicken thighs, cut into thin strips
4 rashers streaky bacon, chopped
1 leek, white part chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons flour
2 cups milk
6 silverbeet leaves, white removed, leaves chopped
250g mushrooms, sliced
Bunch fresh parsley, chopped
Juice of a lemon
Salt/pepper to taste
4-6 sheets pre-rolled puff pastry
- Pre-heat the oven to 210ºC.
- Season the chicken with salt and pepper. Heat olive oil in a large, heavy based saucepan over a moderate/high heat. Add the chicken in batches and fry until golden brown. Remove and set aside.
- Reheat the pan over a moderate heat and add the bacon. Fry until golden brown and crisp.
- Reduce the heat to low, add the leeks, garlic and thyme to the pan. Stir to combine and cook until the leeks are soft and translucent (this will take 10-15 minutes).
- Sprinkle over the flour, stir to combine, and cook for 1 minute.
- Slowly pour over the milk, stirring continually to avoid lumps. Keep cooking until the sauce has thickened.
- Add silverbeet, mushrooms and return the chicken to the pan. Stir to combine with the sauce. Bring to a simmer and cook for another 10 minutes.
- Stir through the parsley and season to taste.
- Divide the chicken mixture among 4-6 deep individual oven proof dishes or ramekins (you could also make one large pie if you’d prefer). Brush the edge of the dish with olive oil, and lay the sheet of pastry over the top, with excess pastry hanging down the sides of the dish. Make a couple of small cuts in the pastry so any steam can escape.
- Put the pies into the oven and bake for 15-20 minutes or until pastry is puffed, golden and cooked through. Remove from the oven and serve (with a plate underneath so no-one is burnt!)