Don’t be dick to yourself – and other New Year resolutions

On New Year’s Eve, our group started talking about resolutions. My friend Michael asked me about mine. I proudly said, “I resolve not to have any resolutions.” to which he said, “but that is a resolution.” and I was all “Well, shit.”

As I’ve said before, me making a list of resolutions is like me making a list of things I’ll only get worse at/not do. But this doesn’t stop me from thinking about them. And they’re always the same goals/desires:

  • spend more time pursuing dreams, less time worrying about day job
  • eat better so my arteries won’t crap out by the time I’m 50
  • move more so I don’t go into cardiac arrest when I’m climbing stairs; also so pants will stop not fitting
  • take better care of my skin so I won’t look like I’m still in puberty
  • read more so I don’t rot my brain
  • do more so I don’t one day die with regrets (spoiler alert: likely to happen no matter what I do)
  • make a billion dollars so I can stay home and not have to worry about putting on real pants

2016 was, for the most part, an extremely hard year. Going into January, I was super confident. I thought, “this is going to be a good year. I have my new, awesome job where I get to contribute creatively and work with great people, my hair is growing out (this is important), my office is organised, I have a writing plan, and everything will be gravy. I’m happy, I’m content, and I feel like I’m on the right track.”

And then, it hit me. I woke up on the last day of my Christmas holiday with an unshakable sense of impending doom. And on January 4 I woke up in an anxiety attack that didn’t dissolve for almost a week. So I went back to the doctor for a benzo script, after close to two years of not needing xanax. And that sucked.

I thought I was just anxious because we had a big month at work coming up – there was a lot at stake, so I was nervous/excited to be a part of it. But January blurred into February and February blurred into March. March blurred into April. April into May. It never got easier. I wasn’t sleeping without having nightmares. I dreaded every single day. And at some point I came to and realised that all my savings had been burned through, the apartment was constantly a mess, our bills were late, and I found myself paralysed without my phone, jumping at every notification as if someone’s life depended on it. It was easier to count the days that didn’t end in some form of panic. Every weekend included some sort of sobbing breakdown, either to Joel or to my Mom or in text messages to my friends. I just couldn’t control myself.

It was hard to admit to myself that I was back in a shit place. I spent so much of 2015 in denial that I was so homesick it spun me into depression, and there I was, robbed of 6 months because I refused to admit defeat. I mean, I knew I was good at standing in my own way, but it turns out I’m really good at putting myself in harm’s way to prove a point to no one.

After I quit my job and took some time off, I realised my two rough patches were the result of me pushing myself for a career that I knew I wasn’t suited for, but that I felt I needed to be suited for, and thusly wouldn’t let myself quit.  I realised I have to listen to my own red flags – it doesn’t matter how cool your job is, how awesome the people you work with are, if the stress makes you go back on medication and back into therapy, it’s not a good fit.

So this year, I would like to focus on one things only:

do not be a passive aggressive asshole to self

And really, that’s it. I don’t think of this as a resolution, because it’s not like losing 20lbs or drinking less alcohol. It’s the “be kind to yourself” bullshit that’s not actually bullshit but a really important life skill.

Naturally, I want to develop better habits and achieve things, too. But I’m not going to make a giant posted list, because I’ll feel like I have to achieve them all RIGHT NOW or I’ll be a failure. So I’m going to take it one step at a time and you know – not be an asshole to myself about it. I need to get myself to a place of stability and consistency before I can stack myself full of expectations and plans.

I’m taking this year one month at a time. For January, my goal was to find a more interactive writer’s group and a class of some sort. I got the Master Class for Christmas and I’ve already started it, so now all I need to do is find an additional group to join. I don’t know what my goal is for February, because I haven’t gotten there yet. That’s February’s problem.

See? I’m already applying my resolution. (ha)

ALL THAT BEING SAID – here are things that Joel and I plan to make happen and that I’m REALLY EXCITED ABOUT for 2017:

  • Taking driver’s safety course and getting more experience on the road so that we can
  • Go on non-staycation holiday! (although Joel and I had 4 uninterrupted days together for the first time in 2 years and it was fabulous. I’d rather have the time in the Blue Mountains or on a beach somewhere tho)
  • Upgrading to a queen size bed
  • Becoming an Australian resident and finally putting all the visa jibba jabba behind us (fingers crossed this happens around July)
  • Investing more time in myself
  • ADOPTING A DOG (my biological clock is barking)
  • make a billion dollars so I can stay home and not have to worry about putting on real pants

I mean, not having to put real pants on every day is the dream.

Set the bar high, folks. And be nice to yourself.

Happy 2017!



Comfort Food, ch. 1: Bolognese for Days

Comfort eating – my favourite sport. I have a few meals in my rotation for when times get tough, or when I just need that ultimate food hug. Yes, it’s unhealthy to use food as a coping mechanism. But we aren’t here to discuss my unhealthy coping mechanisms – that’s another post all together. We’re here to talk about the food that takes you to a safe space. The meals that give you an island in a sea of bullshit.

My most craved meals are almost all from childhood, and they’re almost all amazingly unhealthy – chicken enchiladas, biscuits ‘n gravy, bbq chicken with yellow rice, brisket sandwiches, french toast, I could go on in a gravy coated, cheese topped dream.

Today, though, I’m all about bolognese. Full disclosure: I love my mom’s spaghetti sauce. It’s pretty damn good and my #1 meal of all time is her baked chilli spaghetti (coming soon!) But this sauce isn’t my mom’s recipe. I happened upon this deliciousness when I was older and living out of state on my own for the first time.

My sister’s God-brother’s wife, Mandy (yes) posted this recipe she got from her friend, and claimed it was life changing. I was an Extra Super Cooking Novice (I have since become a Kinda OK Cooking Novice) and had always thought bolognese was intimidating and too advanced for me. But Mandy made it look easy. I book marked the recipe until the one random night that I was gutsy enough to try it.

Sheeeeeew – it was incredible then, and it’s incredible now. It’s even good when I forget/swapped some ingredients (read: forgot to buy the right ones). It was the first real “adult” or “more than 3 ingredients” meal I attempted, and it was a raving success. And now, it holds a special place in my rapidly clogging arteries. Joel thinks we should have it once a week.

So, here’s the low down, complete with inevitable Audrey Mayhem (see above about forgetting/swapping ingredients) –

The ingredients:

*aud note: I forgot to add 1/2 cup parsley. I have only ever remembered to buy it the first time I made this recipe. (Way to go, Audrey). Don’t worry, it’s not crucial.




cube that shit up – don’t skip the pancetta. It’s next level.
*aud note: once I was out of milk, so I used 1/2 cup of heavy cream with a spoon full of water to thin it out. It was really good
*aud note: I’ve used $30 wine and I’ve used $5 wine to make this – and it doesn’t make a whole lot of difference to my gutter pallet.
*aud note: this is a picture of pork/veal mince because it was on special for $5 and I was all “SOLD.” But let’s pretend it’s beef mince, because beef is fattier and doesn’t have that same “I killed a baby cow” taste. Also there’s no need for additional pork, because you have pancetta. Do as I say, not as I post.


Step 1: find some good trash TV to cook to. You’ve got some chopping to do.

Judge awaaaay

Step 2: cook the onions in some olive oil for 2 minutes.

*aud note: It’s easiest to make this in a deep sauce pan, like a dutch oven. But I’ve been making this meal for 5 years and I still don’t own a good sauce pot. I most often make it in our wok. Just make sure the pan/pot is deep, because you have a lot of ingredients to add.
For example, you might start browning the onions in your frying pan before you forget that you won’t be able to stir it all up without spilling out the sides so you switch to the wok.

Step 3: Add the celery, carrot, and garlic and cook for 5 minutes


Step 4: Pour yourself a glass of the $5 wine. Hold out hope that this is the one $5 bottle of wine that defies the odds and doesn’t taste like room-temperature, freshman year of college bad decisions.

*aud note: it will taste like room temperature, freshman year of college bad decisions.

Step 5. Add the pancetta and cook for 5 minutes

This is the best step. If only this was smell-0-vision.

Step 6: Add the beef and cook until brown


Step 7: Add the remaining ingredients


Joel gets really uncomfortable that there’s milk involved. To be honest, I was too the first time around. But once you go milk, you won’t go… bilk? Yeah.
Yum, slop!
Give it a big, big, stir, and watch the magic happen.

Step 8: THE HARDEST PART – let it simmer for at least 45 mins.

The longest 45 mins ever. I’ve eaten it after 20 mins or so, but it’s better the longer it sits. In fact, it’s even better the next day.
1 hour later… yessssss

Step 9: NOSH



We’ve tried it with a variety of pasta, and anything you want is good. I like fusilli, Joel likes linguini – you can see who won this round. We’ve also served it without pasta, open face on toasted garlic bread – choice.

This recipe makes between 5-8 servings, depending on how big your servings are. It’s wonderful, complex, creamy and savoury, and I suggest you try it tonight. Because I’m off the store for more pancetta…

Best Bolognese Ever
From M Cubed

Makes 5-8 servings

– olive oil
– 1 large yellow onion, diced
– 3 stalks celery, diced
– 1 carrot, diced
– 4 cloves garlic, minced
– ¼ pound pancetta, chopped
– 1 ½ pounds lean ground beef
– 1 cup dry white wine
– 1 cup whole milk
– 1 6-ounce can tomato paste
– 1 14.5-ounce can diced tomatoes, undrained
– ¼ teaspoon red pepper
– 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
– ½ cup fresh flat-leaf parsley, chopped
– 2 ½ teaspoons kosher salt
– ¼ teaspoon black pepper
– ¼ teaspoon ground nutmeg
– ¼ cup grated Parmesan (plus more for sprinklage)

1. In a Dutch oven (sigh. Or deep sauce pan, or wok, or something stove-top oriented that’s deep), over medium heat, heat the oil.
2. Cook the onion in heated oil for 2 minutes.
3. Add the celery, carrot, and garlic and cook for 5 minutes.
4. Add the pancetta and cook for 5 minutes
5. Add the beef and cook until brown
6. Add the wine and the remaining ingredients and simmer for 45 minutes or until sauce is thick.
7. Serve with fave type of pasta and top with shredded parmesan cheese.
8. For garlic bread with an extra kick – melt butter with some garlic powder and a pinch of paprika. Dip the surface of the bread in the melted butter mix, lay on a pan and toast until the edges are brown. Delish.
*I’ve been told that this sauce freezes and re-heats very well, for all you make a head types.





On the Subject of Pancakes

I hit one of those “I’m a Grownup” goal posts this week that I didn’t know existed and thus took me completely by surprise: my pancakes taste better than restaurant pancakes.

A little back story: last Saturday night, I had a craving for buttery syrup covered pancakes, crispy break like glass in your mouth American style bacon, and extra crispy outside soft on the inside salty hash brown patties. It was one of those “wow if I don’t get this exact meal right now I am going to burn this place to the ground” cravings. However, being that it was 8:30 PM and I had just eaten dinner, 3 cookies, a bowl of cereal, and was working my way through a chai tea made entirely with hot milk, I wasn’t about to walk out to the store to gather ingredients. And by that I mean I couldn’t convince Joel that this was an emergency and he needed to go out and get bacon and hash browns for me. Butthole. So I vowed to wake up on Sunday morning and have my pancake brunch.

I woke up with determination, even though it was raining. I knew where I wanted to go, and I had cash burning in my pocket, and it wasn’t until I was half way out the door that I realised the place I wanted to go to was closed on Sundays. On Sundays! The high holy day of Brunch. The brunchiest of Brunch days. No big loss, I thought, since we live in a super hip gentrified neighbourhood and you basically can’t spit without passing hitting a cafe.

But, spit all I want (which I don’t, that’s gross), I walked around for half an hour and couldn’t find a single place that sold pancakes. Womp womp. So I cut my loss and headed back to the grocery store to buy bacon* and frozen hash browns, and just make the pancakes myself from scratch. I also passed a stand selling brownie-cookie sandwiches and I bought three for Joel and I to sample. Whoooops. I was too stuffed on cookies to make the pancakes that day, but Monday was a pancake dream come true. And with crispy American style bacon and the dream hash browns. It was worth the sodium/diabetic coma I fell into and couldn’t pull myself out of.


A few days later, Joel and I met a couple of friends for breakfast, at the afore mentioned inexplicably closed on Sundays cafe. I ordered the pancakes, which came with a side of home made mascarpone. I was really excited to get the professional pancakes, after eating my home made ones for most of the week (it’s been a fat week). And as the plate was put in front of me, they couldn’t have looked more beautiful: perfectly round, golden, full and even, lightly dusted with powered sugar… delish.

Hello beautiful.

But as I dove in, something just wasn’t right. They were a bit dry. And the edges weren’t crispy. And I made it 2/3 of the way through the stack and still wasn’t feeling that pancake joy. And it hit me: my pancakes are better. 

I patted myself on the back, because this is honestly the first time I’ve ever felt something I made at home was better than something I ordered in a restaurant. And the next morning, I made pancakes again. They’re rarely perfect circles, or even, but they’re amazing. They’re soft and rich on the inside, crispy on the outside. They’re rich enough to make you feel sick if you eat a giant plate of them, but tantalizing enough to make you never stop eating. And I sat there eating with a smug smile of satisfaction on my face, feeling like I achieved something in this world.


Don’t fuck with my pancakes, guys – they’re awesome.

Audrey’s “Better Than Restaurant Pancakes” Pancakes

1 1/4 cup all purpose flour
3 1/2 tsp baking powder
1 tsp salt
2 tbsp white sugar
3/4 cup whole milk
1/2 cup butter milk (look, you can use 1 1/4 cup of any milk you want, but this combo is perf)
1 egg
3 tbsp butter, melted
1 1/2 tsp vanilla bean paste (or 1 tbsp vanilla extract)

In a large bowl, sift together all dry ingredients.

Make a well in the center of the bowl, and add wet ingredients

Whisk together until the batter is smooth

In a skillet on medium high heat, melt a bit of butter to coat the pan

Once the skillet is hot, scoop the batter out into the pan using a 1/4 cup as a scoop. I like to make small pancakes – tiny pancakes make me feel better about eating 6 at a time. But you can easily make giant ones using a 1 cup scoop.

Fry the pancake until you start to see slight bubbling around the edges or on top of the pancake, taking care not to burn. With small pancakes, this typically takes around 3-4 minutes. Flip to the other side and fry until cooked.

Serve with butter and syrup. Or whatever your heart desires – I’m not here to judge, only to guide.

Excess batter can be stored in an air tight container for like, a week probably. Not that it ever lasts that long.

I want to chop up strawberries into the batter to make strawberry vanilla pancakes and serve it with whipped cream. Or experiment with using cake flour instead of All Purpose. What do you think? Share any pancake thoughts that make you feel smug. THE POSSIBILITIES ARE ENDLESS YOU GUYS.



*I all but stopped craving bacon here because it’s just not the same. But, I found out that if I fry Australian bacon in olive oil, it gets super crispy. It takes me back home in a weird, wonderful, beautifully American way.