Advice is something that can and does come from literally anyone.
Someone says they have a headache. And one person says “have you taken painkillers?”
Another one asks if “they’ve had enough water?”
I’m not one for loving to give advice, I prefer listening to people voice their deepest thoughts.
At best I suggest “when in doubt google out.”
Or similarly “when in doubt wikipedia out” (try when in doubt with almost anything, it’s a great time filler).
One of my friends recently moved to London after six months of job hunting, which those of us who have been there, know how time consuming and defeating finding a job can be.
Sometimes advice is not what a person needs. Even if it seems that’s all you can give, rather they need to laugh.
To seriously have stupid conversations over a meal that they may not even be able to afford and to laugh over petty silly things can be better medicine than advice, no matter how wise it may feel.
We went to a local chain restaurant here called Wagamama and indulged in cravings of food.
I explained in detail the actor I spotted walk in and then went to my IMDB app to find a picture of him as she couldn’t see his face without her glasses on, just so she could look at the picture and say she’s seen him. Despite ‘him’ being only a blurry figure walking by the end of our table to her eyes.
Laughter and stupidity at times where maturity is not necessary is so fun.
It can help someone power through the tough times. Give them and their heavy load a little rest.
So try speaking in a funny accent, or gesture large.
Simply find ways to relish the childish behavior within that’s behind those adult traits we have all come to wear so well with age.
Another childish trait is improvising, which is exactly what I did with this recipe.
And then I found myself eating three bars at once, these are tart and sweet and just the right amount of crumbly.
Blackberry and Rhubarb Crumble Bars
Makes 15 bars
2 cups flour
1/2 cup dessicated coconut
1/2 cup confectioner’s/icing sugar
170g butter, cubed
3 stalks rhubarb stalks, chopped into 1 1/2 inch length
1/4 cup water
1 1/2 cups blackberries, halved
1/2 cup superfine/caster sugar
Preheat the oven to 180°C/350F.
In a bowl place the flour, coconut and confectioner’s sugar. Stir to combine. Add in the cubed butter and mix with a fork or use your fingers to work the butter through the mixture until it resembles breadcrumbs.
Add in 2/3 of the mixture to a baking dish and even out. Bake in the oven until slightly brown on top, approximately 12 minutes.
Meanwhile, place the rhubarbs in a saucepan and add the water and 1/4 cup of the caster sugar. Place on low to medium heat, cover. Stir every few minutes to ensure even cooking, until the rhubarb is well cooked.
Drain as much water as possible and allow to cool for 5 minutes. Mix the blackberries and rhubarb together than add to the base and even out the mixture.
Grab clumpfuls of the remaining crumb mixture and distribute the remaining third evenly over the top of the fruit.
Return to the oven and bake for a further 30 minutes or until lightly golden on top.
Remove and allow to cool fully before slicing and serving.
Serve with lightly whipped cream or as is.