I am well aware that this is the second week in a row that I’ve written about illness. Generally I am not especially obsessed with the possibility of getting sick. Except that it’s now officially winter in the Southern Hemisphere, and as if a cosmic alarm went off, cue me coming down with a cold.
Actually, cue me and both of my children coming down with a cold. So not only do I feel like rubbish, I have to ignore my own ill health in favour of my children’s.
Anyway, this is not supposed to be a pity party. More an observation about illness, and the way people react to it. Particularly illness of the viral kind. Particularly my family.
Amongst certain members of my family, being sick comes with finger pointing and blame. They research, track and hunt down those responsible for their sickness. The seriousness of the crime of passing on a virus is reflected by the severity of the punishment. The ultimate scarlet letter – the virus is given the offender’s name.
It becomes “Jane’s Cold” or “Brian’s Stomach Bug” or “Hazel’s Strep Throat”.
Well after the original virus has gone, the offended party back to full health, the story of “Jane’s Cold” is retold again and again. With judgement attached.
“How could Jane have come to dinner/lunch/for a walk KNOWING that she was going to pass on HER cold?”
Because Jane is nothing if not an malicious, evil woman, who fully intended to share her disease with everyone she came into contact with.
Despite the fact that every visit to the supermarket puts you into contact with the germs from hundreds of hands that have touched their trolleys. Every trip to a shopping mall has you breathing the same air as thousands of others. Every trip on a plane, bus, ferry, in a taxi can leave you exposed. Your children come home from school crawling with God knows how many viruses, which you may or may not catch.
I’m quietly confident, that while Jane has a cold, there’s an even chance that you may not even have her exact cold. And even if you avoid Jane like the plague-carrying sickie she is, chances are you’ve just caught norovirus from the random who’s trolley you’ve just pinched in the supermarket carpark.
My advice? Wash your hands. Get a flu shot. Take vitamin C (although the science is a little sketchy here). Forget about avoiding people who might be sick and live your life. If you are unfortunate enough to get a cold, have some respect for others and keep it at home. Rest up. Drink tea. Get better. And thank God you’ve lived you life fully and that it isn’t Ebola.
And stay the hell away from Jane. That woman’s bad news.
BEEF AND PUY LENTIL BROTH, WITH PARSLEY PESTO
Last week I made lentils with Toulouse Sausage from L’Authentique, and had quite a few lentils left over. Cold weather and sore throats makes me want soothing, hearty, winter fare, and this beef broth ticks all those boxes, and was a great way to use up leftovers.
Make sure you use a casserole quality cut of beef here. Anything fancier will not have the flavour you need, and won’t respond as favourably to the slow cooking.
For the broth:
2 tablespoons olive oil
1 kg gravy beef or other casserole quality beef, cut into chunks
4 rashers bacon, sliced
2 onions, chopped
2 carrots finely diced
2 sticks celery, finely diced
2 cloves garlic, finely chopped
1 bay leaf, 2 sprig thyme, a few bits of parsley, tied together to make a bouquet garni
1 cup red wine
1 litre beef stock
1 cup puy lentils
1/2 savoy cabbage, chopped
1/4 cup red wine vinegar
salt/pepper to taste
For the parsley pesto:
1 cup walnuts
2 cups parsley leaves
1/2 cup freshly grated parmesan cheese
2 cloves garlic
1/2 teaspoon salt
1 cup olive oil
1 tablespoon lemon juice
- Heat the oil in a heavy based soup pot.
- Add the beef and brown in batches until deep brown. Remove and set aside.
- Reheat the pan over a medium heat. Add the bacon, and cook until crisp and golden.
- Reduce the heat to medium/low and add the onions, carrots, celery and garlic. Cook, stirring occasionally until the vegetables are cooked.
- Add the bouquet garni, increase the heat to high and add the red wine. Allow to bubble up to cook off the alcohol.
- Return the beef to the pan and add the beef stock and water. Bring to the boil, reduce to simmer and cook, covered for 2 hours.
- Meanwhile, make the parsley pesto by putting parsley, walnuts, parmesan, garlic and salt in a food processor and process until reduced to a breadcrumb consistency. With the motor running add the lemon juice and olive oil and process until combined. It should be a liquid mix – add more oil if you feels it’s needed.
- Check the meat is very tender. If not, leave it for another 30 minutes or so.
- Add the lentils and savoy cabbage, stir and cook for another 30 minutes.
- Add red wine vinegar, return to the boil and cook for 5 minutes. Season to taste with salt and pepper.
- Serve drizzled with parsley pesto, alongside warmed crusty bread and lashings of butter.