6 years ago I posted on Facebook due to "unfortunate circumstances" I needed a new place to live.
What I didn't post was that those "unforntunate circumstances" were that I'd gotten out of an abusive relationship and was technically homeless as there was no way I could go back into that house.
My ex was cruel, and narcissistic and sometimes sweet and caring. Abusive relationships are complicated and horrible. It's taken me years of work and therapy to get my head right and deal with the trauma that relationship gave me.
Abusive relationships still carry significant stigma in our society, which is why I don't make a habit of talking about this, it also why I know it's important to start.
Being in an abusive relationship is the most isolating experience in the world. When I got out I was incredibly lucky that I had a solid support network of my family and the few friends who stuck by me despite how hard my ex worked to isolate me from everyone I cared about.
In November I'm going to be competing in my first powerlifting meet. Through this sport I've gained confidence in myself, I've met some amazing people and with Ethos specifically, I found an inclusive and welcoming community.
This year is the second time Sam has held Lifting for a Cause with all the proceeds going to Full stop Australia. They're a charity that provides support to victims of domestic and partner violence and sexual assault.
I cannot be more proud to be a part of this community, Sam and Ethos Strength are vocal and outspoken about this, which in the powerlifting community is not particularly common.
If people want to come along and support myself and the other lifters I'll share the ticket link when it goes live, until then, this is the fundraiser link if anyone feels like donating or getting in contact with Sam about sponsorships.
.au/t/ethosstrengthliftingforacause
If there's one thing that I've really come to learn through training at Ethos it's that you're not alone. If anyone needs a friendly ear, please don't hesitate to message me ❤️
As a survivor of an abusive relationship, it's hard for me to articulate just how much the Lifting for a Cause meet meant to me.
Lifting 9/9, placing second, hitting PRs is all gravy
Being surrounded by people willing to acknowledge an issue that is still heavily stigmatised by our society and commit time, money, and effort to taking a stand against DPV and other forms of abuse is not something I ever thought I'd get a chance to do.
I cannot thank @coachsam_ethos enough for his unwavering commitment to creating a gym and community where I (and I imagine other survivors) can feel safe and supported despite my previous experiences.
❤️
Stunning photos courtesy of @_sugrue_ as always
This week's roll for recipe is the gift that keeps giving.
First up for Sunday dinner was a rolled leg of lamb stuffed with herbs and garlic from Julia Child's Mastering the Art of French Cooking. Followed by a Shepard's pie tonight with the leftovers
God damn how I wanted this to be good, this week's roll for recipe
Jamie Oliver's Bourbon Pecan Tart from Jamie's America
The tart filling was delicious but the pecans were overwhelming
Great if you love pecans, which unfortunately neither Jack or I really do
My score: 4/10, wouldn't make it again
Jack's score: 5/10
Next week we have a main from Julia Child for a (hopeful) redemption arc
A belated two weeks of roll for recipe
First Mixed cheese and basil tortellini with a fresh chunk tomato sauce from Jamie Oliver's The Naked Chef
This was ok, a little lacking for me personally but overall a solid 5.5/10
Then unfortunately another disappointment. Returning to Italian Food Safari (which previously brought us THE duck tortellini that is now infamous in our household) we have Corn and Ricotta pagnotta. In all honesty I just suck at making bread that isn't focaccia
For me on this 3/10
After a missed week due to my packed social calendar (one of my best mates is getting married, had a hens to run!) we're bringing it back with a DOUBLE ROLL FOR RECIPE WEEK
Both desserts (because Easter)
First up, from Julia Child's Mastering the art of French Cooking, a classic and simple clafouti aux prunes. This is one of many french recipe which basically involves making fruit a lil bit fancier. This was shockingly easy, like, could make it on a Tuesday easy, and so delicious. Stone fruits are still delightful as summer tails out into autumn
My score: 9/10
Jack's score: 8.5/10
Secondly we have Mum's Passionfruit Sponge from Bill Granger's contribution to the ABC delicious "let's do lunch"
Tbh I think I maybe overcooked this by like 5 mins but it was fantastic. The cake was basically pretending to be meringue in all the right ways and the passionfruit curd was to die for.
My score: 10/10 (I'm a sucker for passionfruit and this cake appropriately impressed Jack's parents)
Jack's score: 8/10
Well. It had to happen eventually.
The first flop from roll with recipe (at least for me)
Another repeat week with us returning to Tobie Puttock's Daily Italian, with his "Stracci with peas, broad beans, asparagus, herbs and lemon"
This was. Underwhelming to say the least. Also kinda of bizarre.
Think there's a lot of peas in the photo? Well jokes on you because I ommited the broad beans which would've DOUBLED THE QUANTITY OF BEANS.
Flavour was ok, but mostly pea.
My score: 4/10 will not be making again
Jack's score: 6/10 he would eat it again (note that Jack does not do the cooking 😅)
Did I forget to post this last week? I sure did!
Week 11 of roll for recipe and we headed back to Rachel Grisewood's "Manna from heaven" for her Gruyère and Fennel Tarts.
These were moorish and delish, super rich and creamy
Not overly fennel-y and frustratingly took nearly 3 times longer in the oven than the recipe indicated
My score: 6.5/10
Jack's score: 7.5/10
Week something of roll of recipe
This week we rolled for "cheesy, salty, savoury scones" from Sweet Enough by Alison Roman.
Elected to have this with some whatever-is-in-the-fridge egg cups and fresh burrata, I'm not a big leek person but these were delish, exactly as the recipe titled promises. Cheesy, salty, savoury
Coming next week, a new, refined rolling method!
My score: 8.5/10
Jack's score: 7.5/10 (apparently jack is not a savoury scones person)
A belated week 9 of roll for recipe after a one week hiatus for me to die from a brief plague (I had a head cold)
Keeping it simple with chocolate shortbread spirals from Gourmet traveller's "chocolate". I have to say as someone who does not like chocolate desserts the dice are sure fucking with me.
Very easy to make (which was good as I was not in the mood to stand for more than about 10 minutes at a time), but a little underwhelming. Still a nice lil bite with a coffee (or tea)
I did probably overcook them about 5 minutes, might be worth a reattempt in a few weeks!
My score: 5/10 (10/10 on visuals tho, very very satisfying to look at)
Jack's score: same as mine
Well this week holds the standard now for the single weirdest thing I've made so far on roll for recipe
Rosehip syrup, baked yoghurt, & cardamon crumble from the New Nordic by Simon Bajada
This has a consistency somewhere between a custard and a baked cheesecake but is still different to both
The rosehip and cardamon are delightful and shine over the relatively plain base baked yoghurt. For me this wins big on texture points, it's everything I wish trifles would be
Paired amazingly with a locally sourced scorched fig liqueur from Full Circle spirits
My score: 10/10
Jack's score: 7.5/10
Week 7 of roll for recipe and we have another chocolate based dessert. This time the chocolate and olive oil tart from Tobie Puttock's Daily Italian
Incredibly simple to make, definitely glad I got the fancy Haigh's chocolate as this dish I think is a make or break based on the quality of chocolate used.
The instruction to grate the refrigerated pastry into the mold is maybe the most revelationary cooking advice I've ever heard
My score 8/10 (+2 for the grating thing)
Jack's score 8.5/10
