Sunday funday, managing emails and our favourite beers

Sunday funday, managing emails and our favourite beers - Episode 155 of The Slow Home Podcast

It’s hostful time again and the questions we answer today are, as always, complete crackers. It’s such a fun thing to do and I find myself looking forward to it every month. Because not only do I get an insight into what you’re struggling with or questioning at the moment, but it also gives Ben and I the chance to talk about things in a way we may otherwise not have.

I’ve learnt a lot from these hostful poggies and I just wanted to say thank you to you for being here, asking questions, joining in, letting us know what you need. It’s a privilege and I’m so glad for it.

On to the questions we answer this week:

  • Do you have any tips on managing email and the impact it’s having on my life, both personal and professional?
  • How can I deal with kids clothes? We’re constantly receiving hand-me-downs and the sheer volume is making things difficult. Any tips on keeping it manageable?
  • Has there ever been a point in the beginning of your journey where you felt stuck? Perhaps lost momentum? I’m feeling a little frustrated at the moment, but I’m a long way away from where I’ve come. What can I do to move past this?
  • Do you meal plan for lunches and breakfasts as well as dinners? How does this work?
  • What’s your favorite choice of beer?!
  • And what do you like to throw on the grill?!
  • I’m trying to slow things down here and implement “Sunday Fun days” at my house. Would love to hear your take on slow, fun days at home.

As you can see, a varied offering of questions and lots of fun to answer.

Also, as promised, here is my recipe for sweet potato and black bean patties (excuse the vagueness of the measurements, I’m not really a measurement kind of cook!)

INGREDIENTS:

  • 1 400g tin black beans, rinsed
  • 2-3 handfuls grated sweet potato (about half a medium one)
  • 1 small brown onion, diced finely
  • 1 egg or a flaxseed/chia egg if you’re going plant-based
  • plain flour or quinoa flour to bind
  • healthy sprinkle of coriander seeds, crushed
  • healthy sprinkle of cumin, crushed 
  • salt and pepper
  • sprinkle of chilli powder if desired

HOW TO:

  1. Place the beans into a bowl and using your hands, squeeze them roughly and begin to break them down.
  2. Add the sweet potato and continue to use your hands to mix/squeeze.
  3. Add the egg/flax egg, spices and maybe a couple of tablespoons of flour. Use hands to mix well and bring the mixture together. Add more flour or water as needed.
  4. Once the consistency is sticky and will hold its shape once rolled into a patty, scoop up the mixture in half-handfuls and roll into a ball. Flatten gently and place into fridge for at least 30 mins.
  5. You can cook the patties on the BBQ (they are quite dense so will take at least 30 mins on a low-med heat to cook. OR you can heat up coconut oil in a thick-walled roasting tray and place the patties in to a moderate-hot oven, turning after about 20 minutes. These taste best when they’re a little crispy, a little charred, so be sure to give them time.
  6. These are delicious in a veggie burger situation or an abundance bowl. If you’ve got leftovers you can simply stack them on parchment paper or reusable beeswax wraps, pop them in a glass container and freeze for another time.

Enjoy the poggie, and let me know if you try these bad boys out (they’re pretty delicious!) or if you have a smoked meat recommendation for Ben.

And thanks again to today’s sponsor Pocketbook – the personal finance app that takes the complexity out of budgeting and tracking your money. To download the free Pocketbook app and take control of your finances today, head to getpocketbook.com/slowhome and get all the details. 

——

Head over to iTunes to subscribe to the show and play the episode.


Or you can listen to the show directly, simply by hitting the Play button above. Enjoy!

——

Things to Check Out After Today’s Episode:

Keep Listening:

3 Responses to Sunday funday, managing emails and our favourite beers

Leave a reply