instagram vs reality

A page from my journal.

A page from my journal.

I like to give off the impression that I’m pretty together. That I’ve got my shit worked out or at least I have enough self-awareness to know what I need to work on. That I behave consciously. That I know what makes me happy and what doesn’t, and do my best to have as much as possible of the former in my life and the bare-arsed minimum of the latter.

And yet. And yet. I still care way too much about what things look like rather than what they feel like. I still care way too much about what people think. I still feel the sting of rejection and being misunderstood to my marrow. I still try far too hard to control other people’s impressions and experience of me. Ever since I arrived home, so many Phils have been competing to take the steering wheel off the only one I trust with this vehicle - wise, street-smart, calm Phil. All these other Phils I thought were satisfied now, their insecurities and baggage dealt with long ago. But no. No.

These past couple of years, my ego has been dying a slow, painful death. As it has lay dying, it has tried to show me, over and over again, that some (well, maybe around 90 per cent) of the things that I think matter really, really don’t. And that attempting to be part of the in crowd is a complete and utter waste of my time because I don’t belong there and I never have.

This afternoon, case in point. I had just made myself a mug of chai. I was still wearing my rather cool Kemi Telford skirt and cosy Witchery sweater from this morning’s client meeting. I thought I’d take a break from my work and enjoy a cup of tea. But then I thought “you’ve got such a nice outfit on, and this is such a pretty mug, and the light is nice, why don’t you take one of those ‘hands round the mug from above’ shots for Instagram?”

As I manipulated myself into place, I swear I could laughter from somewhere.

I read somewhere that the way all the influencers take these shots is by holding the phone in their mouths.

So there I was, outside, freezing, barefoot, with a blistering hot mug in my hands (turns out the handle is there for a reason!) and a phone in my mouth.

I could barely hold the mug, and I ended up with some kind of sore on my mouth, trying to keep the phone steady so I wouldn’t drop it and have it shatter on the concrete. The only photos I succeeded in taking were of inside my own mouth.

The phrase WTF? seemed designed for that very moment.

But all of a sudden, I saw myself.

And all I knew was I didn’t want to be this person.

And now, writing this, I feel released from something.

Every time I get drawn back into that world, of followers and likes and making everything look like a magazine and having an editorial calendar for your own bloody life, I will remember this moment.

There is so much I want to do with my life and none of it, none, involves burning my hands and hurting my mouth for a picture that won’t even legally belong to me any more once I upload it to that devilish platform.

But I also know I can’t be the only person out there who, on a day when they’re feeling a bit left out or vulnerable, sees everyone else’s shiny grids and perfectly-taken photos and feels a bit wistful….and then really, really lonely, like the uncool kid at school (which I was, so it’s a familiar feeling to me) looking at a world which, for some reason, you just aren’t part of. And every time you try to be a part of it, you end up falling flat on your face.

If you feel like that too, hi! I see you. Isn’t it hard pretending not to care when actually, deep down, you do care, even if it’s just a little bit? Isn’t it hard feeling the pull to fit in, because it’s so damn seductive?

But as Brene Brown has said, fitting in is not the same as belonging.

And I don’t want to fit in. Not really.

I try my best to be a bright, shiny, only-showing-my-good-side to the world woman, but actually….I’m pretty messy. Inside and out. My hair never behaves. My nails always break. My lipstick always ends up on my teeth. Whenever I wear white, I spill something on it. Every. Damn. Time. First world problems keep me awake at night. Some days I feel like everything is coming together and feel aligned with my purpose and calling, and other days I feel like I’ve accidentally burned all the bridges I’m trying to build.

I think being back home has reminded me of the pain of all those dark, lost years of my early adulthood, where I pretended that everything was fine and I had it all together but nothing could have been further from the truth. And sometimes I fall back into that trap. It’s hard to be real and honest and vulnerable when you’ve been hurt, both online and off. It’s hard to be yourself around people who don’t always appreciate or acknowledge how much you’ve changed, and therefore don’t always respond in the way you need or hope. But that’s another part of this revelation - I can only be me. I can only control my own actions. I can only be true to myself. I can be brave and put myself out there and know that I don’t need other people to behave or react in a certain way for me to feel safe or understood or seen or whatever. It’s hard, but it’s so freeing. The armour of perfection is too heavy.

So, no more phones in the mouth. It’s not for me. Only one-handed mug shots on my Instagram feed from now on. If at all. No more filters. Imperfection all the way. I’m going to do my best not to be afraid to show it.

PS: It took me sleeping on it to get the courage to hit publish on this post - but if life has taught me one lesson repeatedly, it’s the posts I’m most afraid to hit publish on that are probably the ones that need to be released. So here you are. Thank you for reading and listening to me :)

super moist apple cake

super-moist-apple-cake-philippa-moore

There is nothing like the smell of a cake baking in the oven to make you feel cosy, snug and homely. Over Easter I had some apples from my aunt’s tree to use up and this recipe made great use of them. I am not a fan of cake recipes that are too complicated or require too many bowls - one-bowl cake recipes are definitely more my thing. I get a bit grumpy having to mix dry and wet ingredients separately, and I very rarely make anything that requires you to separate and whisk egg yolks and whites separately either. Gah! Too much work. Just give me cake.

Hope you enjoy this one!

Super moist apple cake

Based on this recipe

150g butter, melted
420g stewed apple
1/2 cup brown sugar (or a different kind of sugar or sweetener, depending on your tastes/preferences)
2 eggs
2 cups self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom or nutmeg

Preheat the oven to 160 C (fan-forced). Grease and line a 20cm round cake tin.

Nice and easy - place all ingredients in a bowl and mix together until combined and no lumps of flour or brown sugar remain, taking care not to over-mix. Place in the oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool in the tin before slicing and serving. It keeps well and can also be frozen in individual slices.

I like to serve it with a dollop of Greek yoghurt and, if they’re in season, slices of fresh fig.

nan's anzac biscuits

Last year’s batch, made in London, to Nan’s original recipe!

Last year’s batch, made in London, to Nan’s original recipe!

This is the only recipe I have ever used for Anzac biscuits. They are just the way I like them and remember them from childhood - slightly soft and chewy!  Tom loves them too because they taste like his childhood favourite, flapjack!

Nan's ANZAC biscuits

Makes about 40 (I usually double the recipe!)

1 cup rolled oats
1/2 cup self raising flour
1/2 cup plain flour
3/4 cup coconut [if you don't have this use an extra 3/4 cup oats]
3/4 cup sugar (brown, raw or white)
1/2 teaspoon bicarb soda
2 tablespoons boiling water
125g butter, melted
2 tablespoons golden syrup (I often use rice malt if that’s all I have)

Mix all dry ingredients. Dissolve bicarb soda in boiling water and add to melted butter and golden syrup. Add to dry ingredients and mix well. Place in teaspoonfuls on a greased tray.  I roll them into balls in my hands first, which really does remind me of making these as a kid! 

Bake in a moderately slow oven (160 C, 325 F) for 15 minutes.  If you want harder biscuits cook for a few minutes longer.  Let them cool and then store in an airtight container.

They last a long time - they were originally designed to be sent to troops overseas so they had to travel well and not go off for months and months - but in this house they last as long as my and Tom's willpower allows!

Happy ANZAC Day - lest we forget.

spinach, risoni and lemon soup

philippa-moore-spinach-risoni-lemon-soup

This is one of my most favourite soups of all time. And if you’ve been reading my ramblings for a while, you’ll know how much I love soup and therefore that is not a statement I make lightly!

This soup came into my life like so many good things have - in Melbourne, through a friend. The original recipe had chicken in it and when I used to eat meat, I made the original recipe and it was truly ambrosial. Then when I went vegetarian 12 years ago, I used Quorn in place of the chicken. These days, I am mostly in favour of eating natural, unprocessed stuff as often as possible (I make an exception for Smith’s Salt and Vinegar chips but I digress) so I have ditched the chicken substitute all together for a can of cheap, nutritious beans.

And therefore, the 2019 version of this soup is quite frankly the best ever.

Try and grind cumin seeds fresh if you can - I must confess I only did this when I found myself in a kitchen that only had seeds, not ready-ground cumin! It is such an essential part of the soup and when freshly ground, there is an added magical earthy deliciousness to it. But don’t worry if you can’t or don’t want to, it will be just as tasty! You can also add the liquid from the beans in to the soup, I often do. I find it helps the soup to thicken. But by all means drain them first if you prefer.

This soup makes an elegant and delicious meal for friends and an equally nourishing meal for just yourself. Soup is the ultimate act of self care. Well, in my world it is.

Spinach, risoni and lemon soup

Makes heaps

1 tablespoon olive oil (or you could use cooking spray)
1 leek, thinly sliced or 1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
A splash of dry white wine (optional)
1.5-2 litres vegetable (or “chicken style”) stock
250g risoni (orzo in the UK) or any other short pasta
1 x 400g can cannellini or butter beans
Zest and juice of 1 large or 2 small lemons
250g spinach leaves, washed (and chopped if they are large)
Chopped fresh dill, as much as you like


Heat the oil in a large pan on low heat.  Add the leek/onion and garlic and cook for 3 minutes or until soft.  Add the cumin, saute for 1 minute. Add the wine, then the lemon zest, risoni, beans and stock.

Bring to the boil, then reduce to a simmer and allow to cook for about 10 minutes or until the pasta is cooked. Add the lemon juice, spinach leaves and dill.  Simmer for a few minutes until the spinach is wilted.  Season with salt and pepper (and more lemon juice if you like) and then serve.

I love dill so I am very liberal with the amount I use.  I also sometimes put some stalks in with the broth to cook the pasta in.  If you don't like dill you can use parsley.  You can also add other green vegetables you might need to use up, like celery, zucchini (courgette) or green beans. If you have a heel of stale sourdough or other good bread lying around, you can also put the piece of bread in your bowl first, then ladle the hot soup over the top and leave for a few minutes to grow soft before eating. Divine. And no waste! (my favourite).

Despite being filled with pasta and beans, it's wonderfully light and nourishing.  You can feel it doing you good as you spoon it up. If I have a cold, this soup is all I want to eat.

gluten-free bread

gluten-free-bread

You can make this with a breadmaker or by hand - I have done both. As usual, the breadmaker is by far the less labour intensive, but don’t let that put you off! It’s my go-to gluten-free loaf.

Gluten free white bread
Makes 1 medium loaf

310g milk (I use soy)
1 tsp vinegar or lemon juice
6 tbsp oil (I use rapeseed, coconut or olive oil)
2 eggs
450g gluten free white bread flour (Dove's Farm was the best one I used to use in the UK)
1 tsp salt
2 tbsp sugar
2 tsp yeast

Place a large jug or bowl on your kitchen scales and then weigh the milk into it.  Then beat in the vinegar/lemon juice, oil and eggs.  Pour this into the pan of your breadmaker.

Place the flour, salt and sugar into the pan of your breadmaker.  Stir slightly with a spoon.  Sprinkle the yeast on top.  Start the machine on the gluten-free program if it has one, or on the normal bread programme.  Check it after a few minutes and scrape down the sides of the pan if necessary.  Then let the machine continue.....and in a few hours your home will smell divine and you will have a loaf of gluten-free bread!

To make by hand, mix 325ml warm milk and the same quantities of vinegar and eggs in a large bowl.  Combine the flour, salt, sugar and yeast in a separate bowl, then add it to the wet ingredients and mix to form a sticky dough.  Continue mixing while you add the oil.  Place the dough in a well oiled 1kg/2lb bread tin, cover and leave to rise for 1 hour.  Bake in a 220 C oven for 40-45 minutes.