Why we have to lower our expectations of productivity and how to do it
Monday, February 22, 2021
Covid
Racing towards a non-existent finishing line has always been a common theme in my life. This pandemic has forced me to reframe my attitudes on productivity, being proactive and to confront the guilt I feel for not working quick enough, for not achieving enough in my daily life.
In Lockdown 1.0 I was baking non-stop, I took up watercolour painting and got really, really into a computer game. Now I'm in a similar lockdown, with multiple 'indoor hobbies' I could take up, but the teeny tiny little problem, is that I just really can't be bothered to?
Even some of the things I usually love doing are beginning to feel like a bit too much, or they feel like I'd be wasting my time, not being proactive, not producing a good enough output.
Sometimes, even choosing a book to read feels like I'm making a decision on buying my future home and committing to a mortgage.
Sometimes, even cooking a nice dinner feels exciting but then, I'm reminded of the severe lack of dinner parties and no friends to share my food with?
Sometimes, even choosing something to watch on the TV feels like just a bit too much commitment and dedication for one evening?
Comparison is another thing that's really screwing us over right now with our perceptions of productivity. I find myself being inspired to start calligraphy properly and yet, look at all those amazing artists on Instagram with their perfectly crafted designs? Look at all those Etsy shops, how could I possibly be as good as that and, if I'm not, should I even bother? I forget that those people spent hours, days, months, years learning their craft. I forget that a hobby doesn't require an output for Instagram. It doesn't need external validation. Hell, it doesn't even need to be good?
From speaking to friends, it feels like I'm not the only one having problems. We seem to be going in waves and one minute someone's smashed a target on Strava, the next minute they have literally nothing to say apart from that they made a nice breakfast that morning.
All this is why I've been trying to figure out what to do about this guilt, this perception of laziness. The main thing has been trying to lower my expectations of productivity and reframing the little things in my day to make me feel like I'm absolutely smashing life, even if all I did was make a pretty coffee that morning...
Things that sound lame and probably are, like:
- Becoming a 'local legend' on Strava, meaning I completed more attempts at a 'segment' than anyone else in 90 days
- Putting moisturiser on
- Having a snack that isn't unhealthy
- Stretching for 1 minute of the day
- Getting a new high score in Sudoku
- Replicating my favourite restaurant's recipes
- Spreading a new TV show out over a few weeks, rather than binge-watching
- Having a phone call with friends or family
- Making a smoothie to avoid starting work in the morning
- Reading literally 1 article, but it's a good article.
I can't imagine myself describing any of these as productive this time last year, but when I reframe my attitude towards them, when I start seeing them as genuine achievements purely because they made me smile, I feel the pressure ease slightly and the anxiety reduce.
This anxiety over not achieving anything, not having a 'productive day' has got to stop. As much as I recoil slightly at the phrase 'be kind to yourself', it's incredibly accurate and particularly important right now.
So, I am vowing to lower my expectation of productivity by attempting all of the following:
- Actually try to be nice to yourself
- Change your perception of what's productive & what's not
- Avoid judging others on their productivity levels
- Avoid comparing yourself to others on their productivity levels
Perhaps one positive thing that will come out of this pandemic, will be a slightly more relaxed attitude towards achievements and productivity. Maybe we'll all start chilling out a bit more and take every day as it comes, rather than racing towards a future.
Let me know if you have any tips of tricks to feeling happier with being less productive!
Imi x
Viennese Fingers Recipe
Monday, February 08, 2021
RecipeSometimes, I buy something from the shop that's really, really good and when I look into how it's made it's somehow only using ingredients I already have? That kind of recipe is particularly useful during Lockdown when my only food shop is a Saturday and if I don't get what I need in that lot, then it's another week till my next chance.
Viennese Fingers are a bit like these. I love Fox's ones you find in supermarkets but there's always an underlying artificial taste to shop-bought stuff. Which makes these ones I baked better, they're melty, simple and taste very homemade!
75g icing sugar
250g plain flour
1tsp vanilla extract
50g cornflour
150g dark chocolate
Let me know if you make Viennese Fingers and how they were!
Ingredients
250g soft butter (I used salted which was fine, but unsalted would've been better)75g icing sugar
250g plain flour
1tsp vanilla extract
50g cornflour
150g dark chocolate
Step 1:
Firstly, sieve all your dry ingredients together in a bowl, and mix in the butter and vanilla until you have a fully combined, thick mixture. You may have to use your hands at the end. If you're feeling strong and brave and your dough isn't too stiff then you can now pipe your biscuits with a star nozzle. If, however, you're a weakling like me then I would highly recommend simply moulding your biscuits into biscuit-like shapes and placing them on a greased baking tray.Step 2:
Bake in the oven at about 175 degrees for 12 - 17 minutes or until golden and stiff. I put mine in for about 16 altogether, but it really depends on your oven.Step 3:
Allow your biscuits to cool and move onto melting your chocolate in a bowl over simmering water. Once your biscuits have cooled, dip each into the chocolate, and place onto a tray lined with greaseproof paper. I always do this, and I also grease the paper beforehand.Step 4:
Leave your biscuits in the fridge for an hour or two to set.Let me know if you make Viennese Fingers and how they were!
Lockdowns & mastering the ability to "play it by ear" & "go with the flow"
Sunday, January 24, 2021
Covid
Playing things by ear is a life motto that many seem to be naturally born with, along with a lovely chilled out, spontaneous, let's just go with the flow personality. Sadly, this is not me. I like having a plan and I certainly don't like that plan being ruined.
Since we were blessed with the delightful global pandemic and all the restrictions that came with it, one of the best things I've learnt is to really, really try to chill the hell out and take things as they come. It's much easier said than done and believe you me I still struggle with the complete lack of future planning, but learning to be more flexible has really helped me.
When you're a forward planner it almost feels like a safety blanket. Feeling down? Take control, plan something with a friend, book a holiday, go for drinks after work. Unmotivated? Book some annual leave, spend weeks deciding what to do with it. The reality of now is that many, like me, have to take a certain amount of days of annual leave before the end of March and are thinking, quite literally, what the hell am I gonna do to pass 5 whole days.
Without this option, without the reward of all those days hard at work, it's left all of us unsure of how to move forwards with things, how to be motivated.
And the thing is, none of us are having a good time right now.
So, what do we do? We don't fight the urge to be happy by having things to look forward to, but we do attempt to change our mindset and to be more adaptable, more flexible about what we see as 'something to look forward to'.
How to convince yourself that you're a master of playing it by ear
Now onto the good stuff. How do I convince myself that I can be like this? How do I locate that part that's deep, deep inside of me and try to care less about my complete lack of plans?
1. We reframe what we can look forward to, like making a lame heart shape with foam in my coffee that morning, or getting excited about a plant looking a little greener than the day before.
2. We make the most of what we have, I call my Mum, chat to my sister, read a book, watch a film.
3. We dream instead of plan, I still think about being on a boat in the middle of Lake Garda, but I don't book anything in ('cause Covid).
4. We focus on the day ahead, not the years ahead, I can control my mindset for today, but not for the year.
5. We do relaxing things, like take baths, walks and make hot chocolates.
And if none of the above works, just order a takeaway and put Netflix on, and do that for the foreseeable future.
Imi x
Chocolate Orange Cake Recipe
Friday, January 22, 2021
RecipeChocolate Orange Cake
I've come across far too many people in this world who claim to dislike chocolate orange. Terry's Chocolate Oranges, the chocolate orange quality street, chocolate orange cookies, you name it and they hate it.
All very bizarre, but it won't stop me baking with my favourite flavours.. one of the things being this chocolate orange cake! It's very easy and looks amazing with the chocolate orange segments on top. Please let me know if you've given it a go!
Cake Mixture
Adapted from Mary Berry's recipe200g butter
4 eggs
200g caster sugar
200g flour
60g cocoa powder
6 tbsp boiling water
1 tsp vanilla essence
Chocolate Orange Ganache
150g dark chocolateZest of an orange
150ml double cream
Step 1:
Preheat oven to 180C or 160C for a fan oven.Step 2:
Mix the butter, eggs, flour, vanilla essence and sugar in a large mixing bowl until combined.Step 3:
Add your cocoa powder to the boiling water and mix until a smooth paste is formed, then add this to the mixture.
Step 4:
Pour into two sandwich cake tins and bake in the oven for 25-30 minutes.Step 5:
Make the ganache by heating up your cream to almost boiling and then pour over the chocolate chunks. Stir until all the chocolate has melted and combined. You can use it for the middle of the cake as well, or do what I did and mix up a quick buttercream with more orange zest, butter and icing sugar.
The Power of the Podcast (& my favourites)
Monday, September 28, 2020
Podcasts |
| Rakhwat for Unsplash Amidst the chaos of our minds during the lockdown, I present to you my absolute favourite distraction. Ok so, it's not always a distraction. Sometimes they're soothing, sometimes damn funny, but sometimes they're educational and they change the way you think about things - for the better. It's podcasts. It's not revolutionary, they've been around for years and I'm sure you've all listened to at least one if not many already but they're still worth talking about. I don't think we realise quite how much easier it can be for our minds to focus on something audio, rather than a book. Sure, TV also works, but a podcast almost feels like a conversation with someone, or a supportive friend or parent giving advice. It feels personal. It feels real. On top of all of this, it's a great way to liven up a walk, which is literally the only activity we're allowed to do right now! I constantly find myself recommending them to people who are stuck in a bit of a mopey phase, struggling with anxiety or just need a laugh for a little while. I also often find myself stuck in that familiar circle of scrolling through the billions of options, overwhelmed by choice and unsure of which episode and which podcast to actually pick, so I've done the job for you and picked out a few below. These range from the completely hilarious, light-hearted gibberish, to the more serious ones that have had me pausing and reaching for my Podcast Notes notebook (yes, I genuinely have one). How to Fail with Elizabeth Day (Thought, Anxiety, Motivational) Favourite episodes: Unlocking Us with Brené brown (Thought, Anxiety, Motivational) Favourite episodes: Shagged, Married, Annoyed (Chris & Rosie Ramsey) (Hilarious, crude at times, requires absolutely 0 brain power) Favourite episodes: Off the Menu with Ed Gamble & James Acaster (Funny, light-hearted) Favourite episodes: Private Parts (Jamie Laing & Francis Boulle) (Funny, chilled out chat, sometimes meaningful) Favourite episodes: Happy Place (Thought, Anxiety, Motivational) Favourite episodes: The High Low (Thought, Recommendations, Culture) Favourite episodes: There is so, so many more but these are just a few that have gotten me through the year! Let me know your thoughts! Imi x |
Coffee Macarons Recipe
Saturday, May 09, 2020
RecipeThese miniature treats are classy, elegant and dainty. They make a great dinner party dessert, you can be adventurous with your colours and flavours and once you get the hang of them they’re much simpler to make than you’d imagine. Their lightness screams temptation, so you may find yourself and your taste testers going overboard with these.
Ingredients:
- 4 egg whites
- 75g caster sugar
- 225g icing sugar
- 115g ground almonds
- 1 tbsp instant coffee (for macarons)
- 1 tbsp instant coffee (for filling)
- a pinch of salt
- 150g dark chocolate
- 125ml double/whipping cream
Equipment:
- Electric whisk
- Large mixing bowl
- Spatula
- Baking sheet
- Piping bag/pastry bag
- Round Icing nozzle
Step 1:
Preheat your oven to 150 Celsius. Carefully separate your egg whites into one large mixing bowl, add the caster sugar and whisk with an electric mixer/whisk until stiff peaks form. You should be able to tip the bowl upside down without the mixture moving at all.
Tip: Be patient, it could take as long as 10 minutes for stiff peaks to form but do not over whisk.
Tip: Be patient, it could take as long as 10 minutes for stiff peaks to form but do not over whisk.
Step 2:
Sift the icing sugar, ground almonds, one tablespoon of instant coffee and a pinch of salt into a separate bowl. Do this twice (or pulse in a food processor), and make sure that there are absolutely no clumps or your mixture will not be smooth enough.
Tip: Don’t be tempted to go overboard with mixing. If your mixture consistency is too smooth, then your macarons will flatten.
Step 3:
Carefully and gently fold your dry ingredients into the egg whites and sugar mixture until everything is fully combined. This should take approximately 40 folds and the mixture should be almost smooth.Tip: Don’t be tempted to go overboard with mixing. If your mixture consistency is too smooth, then your macarons will flatten.
Step 4:
Line two baking sheets with non-stick paper. Then, using a piping bag and a round nozzle, pipe circles onto the tray. Once complete, firmly rap your baking tray on a hard surface a few times. Place into the oven at 150 Celsius for approximately 20-25 minutes. They should come off the tray easily when ready, and you should leave them to cool on a cooling rack.
Tip: Place your piping bag inside a tall drinking glass and roll the edges over as this will make spooning the mixture into it easier.
Tip: If your macarons end up cracked, you haven’t rapped them on the table firmly enough, or you haven’t rapped them enough times.
Good luck, and remember that practice makes perfect!
Tip: Place your piping bag inside a tall drinking glass and roll the edges over as this will make spooning the mixture into it easier.
Tip: If your macarons end up cracked, you haven’t rapped them on the table firmly enough, or you haven’t rapped them enough times.
Step 5:
Break your chocolate up into small pieces and leave in a small bowl. Heat your cream in a saucepan and once boiling, stir in your remaining tablespoon of instant coffee and pour over your chocolate. Stir until the mixture has thickened and all the chocolate has melted. If the mixture is too runny then you will need to leave it to stand until it thickens. Once finished, spoon as much ganache as you like onto half your macaron shells and sandwich other halves on top. Be careful not to squash them!Good luck, and remember that practice makes perfect!
Speculoos Cupcakes Recipe
For those of you thinking 'what the heck is Speculoos?!', it's a delicious biscuit spread that tastes somewhere between gingerbread and digestives and it is heaven. Some people even have it straight on toast (not me, that's too far.) It was super popular in France when I lived there but seems to be more readily available in the UK now.
This recipe uses a base of vanilla cupcake with a Speculoos surprise in the middle, along with a fancy piped buttercream. The fun speculoos/vanilla combination in the buttercream is the trickiest part to master but even that only requires a piping bag, the right nozzle and a little bit of precision.
150g butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 eggs
1 tsp vanilla essence
Speculoos/Biscoff spread
Ingredients
Cupcakes
150g butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 eggs
1 tsp vanilla essence
Speculoos/Biscoff spread
Buttercream
125g butter
250g icing sugar
a few tsp water
Step 1:
Cream the butter and sugar together.
Step 2:
Beat in the eggs and the vanilla essence.
Step 3:
Stir in the sifted flour, baking powder, and a pinch of salt.
Step 4:
Fill one third of your cupcakes cases with cake mixture. Add a dollop of speculoos spread in the centre and cover with more mixture.
Step 5:
Bake in a preheated oven at 180c for 10-15 minutes or until a skewer comes out clean.
Step 6:
Beat your butter in a bowl and add the sifted icing sugar. Mix until combined and smooth, adding drops of water as and when needed.
Step 7:
Add streaks of speculoos spread to the inside of your piping bag, followed by the icing mixture. Using a large star nozzle, decorate your completely cooled cupcakes.
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