Can you have it all? This frequently asked question has found resonance and response from many quarters.
My post a few days ago as a working mother who tried(and is still trying!) to find a balance resulted in some women messaging back(on LinkedIn primarily) to say that it made them believe that they can have it all.
My response – While I am happy to see that it created a higher sense of self-belief, it is important to know what does “all” mean to them. Also are they ready to revisit that meaning?
Personal Context – For me all meant traversing the length of Bangalore to work on a project while expecting my second child, managing other parallel projects and also being there for my first child. And then I realized that this was not the “all” I wanted to achieve. I revisited it and figured that that was what the world perceives as what I should achieve, to have it all.
The openness to revisit that “all” made me a happier person. I still manage multiple projects including teaching commitments. There are still two small children to be there for 🙂 But I now do not get into the flow of what the world defines as “all” for me.
Because I created my own definition of “all” I know now that I can have it all!
The door is wide open to go beyond!
On that positive and happy note, let me share a recipe that is a bit time consuming but extremely therapeutic to bake – the Wholewheat Oats Apple and Salted Caramel Pie.
For Salted caramel –
- 1 cup unrefined raw cane sugar
- 80 gms of salted butter ( softened)
- 1/2 cup cream
- Put the cane sugar in a heavy bottomed saucepan and heat it. It will start melting and become a deeper shade of brown. Do not let it burn. Add the butter.
- The caramel will start spluttering, so keep stirring or whisking until the butter melts in with the sugar.
- Slowly add the cream while continuing to stir. You can remove it from the heat and keep mixing.
- Allow it to cool entirely and store in an air tight container in the fridge.
For the crust-
1 cup wholewheat flour, 1 cup powdered oats, 80 grams butter. Rub the cold butter into the flour mix, cling wrap it and keep it in the fridge for at least 5 hours. If there is a need to bring the dough together you can do it with some tbsp of ice-cold water. Please note that the dough should be rollable. This makes 2 crusts.
Blind bake the crust at 180 degrees C just before making the pie, for 20-25 minutes.
For the filling –
5 large apples, cored, peeled, and thinly sliced
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp wholewheat flour
1 tbsp cane sugar
Sprinkle all the spices, flour and sugar onto the slices and keep it aside.
Roll out and blind bake the crust ( temperature and timing shared above). Add some spoons of the caramel sauce after it has baked and spread it at the base. Add the apple slices until the pie is full. Top it with the caramel sauce. Cover with the second pie crust. Make small cuts on top using a knife. Brush the top with milk.
Bake the pie for 25-30 minutes at 170 degrees C.