pumped on life
Isn’t it nice to be excited? Such a great feeling; sometimes I think as you get older, you lose the ability to some extent. As a kid I remember being SO excited about even the most trivial things. A sports day a school, a sleepover at a friend’s house, the promise of a favourite dinner. I would lie in bed at night, thinking about whatever it was I was peaking over, and literally could feel the excitement pumping around my body. So much so, I would sometimes have a full body spasm/wiggle attack and thrash around in my bed just PUMPED. Maybe I was just a weird kid (still am, still am). Actually, Viper (who has Peter Pan Syndrome – never wants to grow up) still does that now (the excited body wiggle attack) that’s why we are meant for each other. Weirdos unite.
Having suffered from Depression most of my adult life, getting excited sort of disappeared for a long time. Nothing could get me going. Numb. Just numb, and blurry round the edges. One Christmas Day, I couldn’t even get out of bed. The prospect of family time, a beautiful meal and PRESENTS had no appeal whatsoever. Now that’s a bad sign.
It’s funny, these days I get excited when I feel excited – does that make sense? The ability to feel (anything) again is just so amazing.
I love how different things excite different people. With me, it’s usually something food/cooking/Misty milestone related. Viper gets crazy over records/building stuff/surfing and fishing. Misty thoroughly enjoys the toilet flushing and the fridge opening. Boosty? Well Boosty gets excited over a blade of grass blowing in the wind, so we’ll leave her out of this one. She’s in a league of her own.
At the moment, all things Indian inspired are exciting me. I wanted to let Misty in on the spice action (and use up things in my fridge) so came up with these:
Pea and Potato Curry Cakes
1/4 frozen peas
Leftover boiled kipfler* potatoes (approximately 1/2C)
1T chopped fresh herbs (coriander, mint or parsley would all be yummo).
1/4t each, or to taste:
- ground cumin
- ground coriander seed
- ground ginger
- dehydrated onion flakes
- 3/4C thick plain yoghurt (either full fat or skim)
- 1 clove garlic, crushed or finely chopped
- 1 small lebanese cucumber either very finely sliced or grated
- Squeeze of lemon
- Freshly ground black pepper to taste
- Sea salt to taste
- 1/4 – 1/2C fresh mint, chopped finely