I feel like I’m in this race. And I always lose. In fact, the harder I try, the more I feel like I’m failing. And my opponent, it taunts me… like some sneering element watching me struggle.
Time.
My so-called race against the clock is incessant and exhausting.
I am demanding of myself, yes. And come what may, there are certain things that find space in my schedule: fitness, and food. There are other things that ought to have priority in my schedule and don’t. I work hard and don’t play hard enough
I hereby declare that I am not playing that futile game of racing against time any more. I am officially slowing down and breathing space into my schedule, my priorities and my life.
Here is a recipe for braised cabbage, which, takes a lovely while to cook 
Cream Braised Green Cabbage
(recipe very slightly adapted from Orangette)
1 small green cabbage
3 tbsp unsalted butter
¼ tsp salt
160ml double cream
Wash and prepare your cabbage by pulling away and bruised leaves and trim off the end. Cut into quarters, and again (so you have wedges).
In a large pan, melt the butter over a medium heat and layer the cabbage wedges down so that they each have contact with the pan. Cook for 5-10 minutes until the bottom layer is nicely browned and starting to caramelize.
Turn each wedge over carefully. When the second side has browned, sprinkle the salt and add the cream. Cover the pan with a tight fitting lid and simmer gently for around 20 minutes.
Remove the lid, flip the wedges once more and cook for a further 20 minutes or until the cabbage is very tender. Shake the pan and simmer uncovered for a final 5minutes to thicken the cream to a glaze.
Keep the clock away. Serve immediately with salt to taste.
