Now-ness Pitta

I’m on the hunt for now-ness or the glor­ies of the present tense. It’s a trans­port­ing concept, expressed mag­ni­fi­cently by the play­wright Den­nis Pot­ter in his final inter­view. He was already griev­ously ill and as he laboured to fin­ish writ­ing Cold Laz­arus and Karaoke, he glimpsed the plum tree out­side his win­dow.

…it is the whitest, froth­i­est, blos­somest blos­som that there ever could be, and I can see it. Things are both more trivi­al than they ever were, and more import­ant than they ever were, and the dif­fer­ence between the trivi­al and the import­ant doesn’t seem to mat­ter. But the now­ness of everything is abso­lutely won­drous.’

I’ve exper­i­enced now­ness twice this week. One was import­ant, the oth­er per­haps trivi­al; but as Den­nis Pot­ter said ‘the dif­fer­ence between the trivi­al and the import­ant doesn’t seem to mat­ter.’ Last night I atten­ded the Oxford Cham­ber Music Fest­iv­al spring con­cert. Priya Mitchell, Lars Anders Tomter and Dav­id Cohen per­formed Bach’s Gold­berg Vari­ations arranged for string trio. Played on viol­in, viola and cello instead of the cus­tom­ary harp­si­chord, it’s a work of exquis­ite fra­gil­ity and del­ic­acy. The set­ting was an Oxford­shire barn, its rick­ety walls lit­er­ally lined with his­tory in the form of reclaimed wood pan­el­ling from Glyn­dbourne Opera. It was cold, it was drafty, but the now­ness was exquis­ite — the per­fect present tense. And it was ‘abso­lutely won­drous’.

Earli­er this week I pre­pared the easi­est, quick­est sup­per. The only remotely com­plic­ated part was mak­ing fresh pitta. Much like my DIY Miso Soup, it’s a meal to assemble at the table. Per­haps because the recipe evolves as you eat it, we exper­i­enced a per­fect moment of liv­ing in the minute.

Now-Ness Pitta

Roast a chick­en — my stand­ard meth­od is to stuff it with a lem­on I’ve pierced sev­er­al times with a fork, cram masses of fresh tar­ragon and thyme under the skin, sprinkle with plenty of salt and black pep­per and brush with a gen­er­ous amount of extra vir­gin olive oil.

Pre­pare a vari­ety of raw veget­ables to stuff the pitta with. I prefer car­rot, radish, pea shoots, avo­cado, spring onion and sweet red pep­pers. I also opt for a good dol­lop of may­on­naise, but my chil­dren prefer hum­mus. Either is good, but not both. A fin­ish­ing flour­ish which is also excel­lent is a whole baked head of gar­lic. You can add this to the chick­en tray for the last thirty minutes of cook­ing. The soft gar­lic spread into the pitta is deli­cious.

For the pitta bread — makes 10–12

1 heaped tea­spoon quick action dried yeast

1 heaped tea­spoon caster sug­ar

300ml warm water

450g plain white flour

1 table­spoon finely ground sea salt

1 table­spoon extra vir­gin oil­ive oil

Com­bine the yeast, sug­ar and water in a large bowl and leave for a few minutes to form bubbles. Add the flour, salt and oil and knead the mix­ture togeth­er in the bowl for ten minutes. Cov­er the bowl with a damp cloth and leave it to rise in a warm place for about two hours.

Pre­heat the oven to its highest set­ting which will be around 240 degrees C. It sounds alarm­ingly hot, but you need that level of heat to get the pitta to rise suf­fi­ciently to make an air pock­et inside while crisp­ing up at the same time.

After the dough has sat hap­pily for two hours, punch it down and knead it for anoth­er couple of minutes. Divide it into ten to twelve equal-sized balls, cov­er them with the cloth and put to one side for ten minutes. Roll each piece to form oval shapes around about 5–6 mm thick. Lightly flour a tin or sheet and line up the pit­tas — make sure they’re not touch­ing. Bake for just 6–7 minutes and they will puff up deli­ciously.

Tip the pitta onto the table, slit them open as you go and stuff each one with whichever com­bin­a­tion of chick­en, salad, hum­mus or may­on­naise you fancy.

The meal was cer­tainly unim­press­ive, it was pos­sibly trivi­al, but in its humble, unas­sum­ing way it was as good a way of exper­i­en­cing now­ness as Bach’s Gold­berg Vari­ations for string trio.

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