EVery morning, while still dark, Anastasia Polard wakes up to a dog badge ring. She takes them out and immediately makes her own coffee and toasts homemade whole wheat bread. She adds only butter. Honey if she is ill. Jam if she feels “greedy”. She has done this every day for years, years and years.
Portrait artists are one of the myriad of people around the world who resist the food culture that has come to worship diversity as a virtue.
For some, it’s a convenient act, going to decide.. For others, it is an act of connection and memory.
“There is a psychological link between getting up in the morning and balancing the day before,” she says. “I always do … I know some people go to the shower and do it all – no. You definitely have to prepare toast and coffee first.”
Polard bake bread weekly, using a recipe that involves a lot of trial and error. She says baking her own bread feels like self-care.
“I make the dough the night before,” she says. “I soak the seeds. I pre-ferment this. Get up and start the dough. Prove it forever. It’s a process. I have to be very organized about it. Hmm.”
This process can fail prematurely, but she tries to stay on top of it. my Bread. “
Coffee is also special: “It must be Lavazza.” Polard fostered a love for the brand while living in Italy. She has been in the UK for a long time, but “it connects me with the time I spent in Italy. I love Italy and emotionally I think I still live in Italy.”
Polard has a young son and husband, neither of whom is involved in her breakfast ritual. Meals are only time. “I like to get up in the dark. I like to get lighter and lighter … I love sitting in a quiet kitchen and looking out at the garden with coffee and toast. Spend this little time on myself. That is very important. “
“Three things in the bowl”
For Jane Newton in Sydney’s Inner West, it was a pragmatic decision to settle for a tripartite lunch she had eaten every day for eight years.
“It was some protein, some green, and some carbs that helped me spend the day,” she says. “I didn’t investigate very extensively. I just said:” I’m going to do these three things in a bowl. “”
The Aftrs Curriculum Coordinator’s lunch consists of microwave-cooked rice balls, green vegetables (usually broccolini), and tofu. Before she became a vegetarian a few years ago, she was a canned tuna. “Despite having the same three core ingredients every day, it’s a pleasure.
“If you have a fantasy, add avocado. The new additions that revolutionized cooking are a bit above the vegan kimchi.”
Newton doesn’t enjoy cooking. She enjoys eating out. She considers her tolerant of decision-making and the decline of other meals, as she is guaranteed to have a full lunch during the day.
She eats at her desk while working, but the few minutes (almost exactly noon) it takes to prepare the food is a “little reset”, a time when there is no demand or decision.
“It’s good to participate in the autopilot.”
“My life has changed a lot,” says medical researcher Sarah Carrillo. She has lived in Spain, England, Sydney and now Melbourne for many years. But her breakfast remains constant. She wakes up daily with coffee with milk and two toasts with butter and raspberry jam. “That’s one of the things I’m doing the same.”
Carrillo had to restructure his breakfast to move between countries and even between cities. The jam had to change between the UK and Australia. I also had to change the butter and bread. It is now a whole grain pandicasa. “Everything in this country is sourdough and I don’t like it.”
Carrillo says her mother was in a hurry to have breakfast when she grew up in Spain. Now she takes it slowly, but it still has a connection to history. When her mother was growing up after the war, it was natural for her and everyone around her to eat the same meal every day. “Everything we have now is completely new in history.”
With this endless choice and all this change, returning to the same breakfast for Carrillo every morning is “Go! Go! Go!”
“It’s really like meditation. I have that extra time for myself without thinking.
“We are always forced into active mode. Sometimes it’s better to use the autopilot.”
‘There is a pleasure to it’: the simple joy of eating the same meal every day | Life and style Source link ‘There is a pleasure to it’: the simple joy of eating the same meal every day | Life and style