Warm words, AI & something cheesy

As I started to write some warm words I found myself thinking about AI, how it can write a wealth of people’s words in a few seconds. Yesterday evening as I walked through the park I thought some more. And I realised my thinking wasn’t just a data download of words, but a fully embodied human experience. It’s never really just about the words, they are just tools for sharing something.

I walked under a sky lit up with apricot that cast a hushed but brilliant golden light on the bushes and wet earth. The birds were singing their way to bed. Two teenagers sat on a bench having a smoke, a dog rolled in the muddy grass and a dad was running his toddler home atop his shoulders.

This was an embodied human experience no machine can ever have or understand. We are different things.

As I left the park and the Victorian metal gate clanged behind me, I crossed the rain soaked road sparkling in the early evening sunlight. There were pools of gold in the puddles, and I thought about sharing this with you, and I wondered what was different in my sharing, to the latest AI words downloaded in a few seconds. And I realised. When I write warm words something happens in my heart.

If we walked in silence together through hazy sunshine on a warm summers afternoon, words would not be needed. And so, I share warm words not as data, but through this heart that is embodied human, to yours. Simple silent slow beginnings. Where it will take us, cannot be predicted.

Recipes

On Wednesday I posted a recipe for cheesy polenta, and today I’m posting two recipes to accompany it, basil ghee and a pesto.

Basil ghee

INGREDIENTS

1/2 cup ghee

A handful of fresh basil leaves finely chopped

1 clove garlic sliced into matchsticks

METHOD

Melt the ghee, add the basil then toast the garlic matchsticks Until soft and golden.

Hazelnut, ricotta & wild garlic pesto

INGREDIENTS

1 cup hazelnuts

1 cup packed chopped wild garlic

1 cup packed chopped fresh basil

1/3 cup olive oil

2/3 cup ricotta (leave out for vegan option)

Juice 1/2 lemon

Rock salt to season

METHOD

Put the hazelnuts in the food processor and chop up the nuts. Then add all the other ingredients except the rock salt. Process for a minute or two then season with salt. You could make this with a pestle and mortar if you have the time.

This weeks complete dish

Cheesy polenta; basil ghee; purple sprouting with toasted slithered almonds; hazelnut, ricotta & wild garlic pesto.

I served the cheesy polenta on a plate and surrounded it with basil ghee. The pesto went on top, then the purple sprouting that was steamed and mixed with toasted slivers of almonds and rock salt.

If you know your Ayurvedic constitution the unctuous qualities of this dish are perfect for vata types, but kapha types leave out the basil ghee (pitta types have just a little), and add in a green chilli to the pesto or serve with harissa. Kapha types need less oil and more of the pungent taste.

I hope you enjoy this cheesy polenta with basil ghee, purple sprouting, slithered almonds served with hazelnut, ricotta & wild garlic pesto. My taste buds are still sizzling half an hour after eating.

Until Sunday.

Warmest wishes,

Lucy x