It’s officially summer. The longest day has passed. Woohoo.
One of my all time summer must dishes (side) is celeriac remoulade (celery root remoulade). Naturally gluten, grain and dairy free.
Raw, nutty (in flavour), sweet and rich but not to excess, it’s an every day French salad that to me feels just that little bit decadent. And is the perfect summer time accompaniment for a picnic or to elevate a juicy steak or cold roast chicken … yum!!
I was recently introduced to the fuckit list. Sibling of the bucket list, the fuckit list is all those things you want to do oneday… but never get round to.
Maybe you’re postponing something(s) until you have a bit more money, time, life isn’t so stressful, busy… ….. …… fill in the blanks.
The idea of a fuckit list is that you just do as the name implies and do them.
I love the idea of a fuckit list and although at some level I could try and kid myself that I’ve always thought what the hell and gone for it, I’d be liar. So today I’m writing my fuckit list.
There are no rules. It can be huge life changing stuff or things you simply have put off or haven’t felt you could do, or just changing the way you think about someone or thing. The most important thing is that you don’t let them slip by and to then one day think if only.
The summer solstice has reminded me that I’ve been meaning to get up early one day and watch the sun rise at stonehenge. I’ve thought about it often but never done anything about it so that’s no.1 on my list.. well one that I’m happy to share with you here ;-).
What’s on yours?
Update: I’ve just been told fuckit lists can also be a list of all the negative stuff you don’t want in your life anymore; feelings, people, circumstances basically anything that doesn’t serve you. An idea I think could work if you list it, then ditch it and let it go. And also apparently a fuckit list can be people you’d like to??!! Really?? I think if your writing lists the writing is on the wall…
- 2 x Celeriac (celery root)
- Approx. 1 x cup, 240g, of mayonnaise, shop bought or home made (my recipe to follow), I buy organic mayonnaise or Hellman’s is gluten-free
- 1 -2 x teaspoon of Dijon mustard, it can easily take 2 or even more teaspoons depending on taste and dinners, for children I keep it at 1
- 1 x tablespoon of lemon juice
- Maldon (or sea) salt and pepper to taste
I often add dill or parsley
Chopped capers are also great mixed in but not a hit with my children.
- Peel or cut off the skin of the celeriacs (celery roots) and grate by hand or in a food processor
- Mix the mayonnaise adding more or less than one cup, depending on how well dressed you like your salad
- Add the mustard and lemon juice and season with salt and pepper to taste.
Notes: This salad will keep well in a fridge covered for up to 3 days.