Girls, real girly girls out there.
I don’t get matching. The whole matching outfits with shoes and bags, some people match their earrings with their attire.
I just don’t get it. Never have. Although, this could be due to not really caring about clothing as a child. I was more of a lets call it, free spirited child running around in jellies and patterned tights. Dresses my nana insisted on embroidering for me and the woollen tights I still have nightmares about. But when I didn’t need to be anywhere and simply chasing after my brother I wouldn’t care for much more than shorts and t-shirts.
What makes you want to match your clothes and shoes?
Like the economy and solid investments, matching outfits is not something taught in school.
I wouldn’t even know where to begin on accessories of handbags or fancy shoes beyond the ever comfortable bare feet I much preferred as a munchkin.
Days of innocence and lack of care to emulate adults are all but lost now with little girls in full practice mode for when they will be women and a handbag will be a necessity, not as much of an accessory as when they are ten years old walking around the mall with their friends who all also sport handbags on their tiny shoulders.
I was reminded of my lack of girliness while walking into the work kitchen and seeing a girl dressed in a green dress with the same shade of shoes and purple in the exact shade in tights and cardigan. Yes, she was a girl who cared about her attire. A girl I could never be.
As a little girl I would always get up with the sun and potter around my blue decked room making things or writing stories and once the rest of the house woke up I would every once in a while get to have this creamed rice with apple and zucker and zimt we called it. In fact, in our house, there was rarely a day where one couldn’t find a jar of sugar and cinnamon waiting, ever patiently in the kitchen cupboards for creamed rice of semolina.
Creamed Rice with Apple and Sugar and Cinnamon
1/2 cup rice
1/4 cup superfine/caster sugar
3/4 cup milk
1 apple, peeled, cored and cubed
1/4 cup brown sugar
1 teaspoon ground cinnamon
Place the rice in a pot on medium heat with 3/4 cup water and cook covered for 5 minutes. Stirring to ensure the rice doesn’t stick to the base. When the rice is getting a little dry add in 1/2 cup of the milk and the superfine sugar, stirring to combine.
Partially cover and allow to simmer until the milk reduces slightly, approximately 2 minutes. Add in the remaining milk and apples and stir until well combined, cooking partially covered for a further 5 minutes on low heat.
Once cooked, remove from heat and stir to cool quicker. Set aside for a few minutes then spoon into your dishes.
Meanwhile place the brown sugar and cinnamon in a container, close with a lid and shake to combine well.
Sprinkle the sugar cinnamon over the rice and serve warm.