Indian summer in London today. It's the last day of September and the temperature is 28C (82F). I've been busy with work and household stuff this week, but I've had one more thing to do and it's to go through my son's Personal Statement. My 17-year-old son has to submit what's call a UCAS (University and Colleges Admissions Service) form in a few weeks' time. This is an important application form if you want to get into universities in the UK, and a good Personal Statement is as important as your academic results.
It has to have a maximum of 4,000 letters or 47 lines, whichever comes first. You have to write a) why you want to study the subject, b) how your skills, achievements, hobbies, and work experience relate to and suit your chosen subject, c) what your future plans are. Not easy, you know...
Anyway, as I was reading his text I started thinking, "What about my Personal Statement?" I intend to live for at least 50 more years :) and I have to have a picture of where I'm going from now. First couple of decades (approximately) were for studying and working. Second couple of decades (or thereabouts) were spent on childcare. What now? I've got five more decades to go. Then I thought I would write my own Personal Statement. I'm gonna write a) what I want to do and why b) how my experience, skills, and achievement relate to my chosen future, and c) how I want to live.
This is a good idea...but there's one hitch. When I have a purpose I don't look at anything else. I've made this mistake many times in the past. There are two types of people in the world - the ones who run and the ones who stroll. I've been running all my life, focusing on one aim or another. The thing about running is you miss a lot of things which are around you. You just don't notice. Maybe I'll try to walk slowly with a sense of purpose.
I'm enjoying Indian summer for now, but not forever ;) I've got my Personal Statement to do - slowly.
Ingredients (for 2-3 people):
500g pork mince
a lemon, grated zest and juice
1 tablespoon thyme leaves, chopped
50g fresh breadcrumbs
1 egg
2 tablespoons Parmesan cheese, grated
5 anchovy fillets, minced
2 tablespoon flour
200ml chicken stock
Put everything except flour and chicken stock into a largish bowl. Mix thoroughly by hand and season with salt and pepper. Be easy on salt as anchovy is quite salty. Make about 15 balls, flatten them a bit, and roll them in flour.
Heat some olive oil and butter in a frying pan and fry the meatballs until crispy and brown, about 5 minutes on each side. Remove them on to a plate, and add the chicken stock. Let the stock bubble a bit and add the meatballs. Cook for about 5 more minutes and serve with buttered noodle. They are really moreish!