The Art of Switching Off


I am sitting here with writers block wondering why I have a Whoopee Cushion and a Barbie Laptop on my ‘work’ desk.

I reckon I share this current frustration with other mothers, not necessarily writers block, but something worse……… school holidays.

“Mummy, ”cries my daughter from upstairs and I am now simultaneously debating with my son, standing next to me, about whether or not he can play Minecraft on my tablet, while typing AND trying to smile.

Cries for mummy comes from upstairs again.

It is obviously my ability, or rather lack there of, to switch off and ignore them, that is to blame for my own  frustration. One more week and peace will reign again – at least from nine until three Monday to Friday.

As I was home in Australia a few months ago, sitting together with two of my five sisters, both of them more than 12 years my senior ,and now parents of adult children, they shared with me their ‘ switch off’ wisdom. Apparently, I have to just stay here and keep writing and not respond….it appears to have worked! Even my partner came and hovered for a few minutes and left. The power of switching off. WOW.

This could be a useful new years resolution – is it too late to make one – what is the cut off date? WHO cares, it is now to focus on the Happiness AND to learn the art of ‘switching off.’

I made my easiest, and well loved Paleo dish this evening and was busting to share it with everyone.

You just need a pork tenderloin, and if you don’t know which cut of meat this is, loin gives you a bit of a hint. ( Has anyone else ever noticed it’s phallic shape?)

You need to smother it with Paleo friendly mustard – Dijon usually works and then put it in the oven for around 30 minutes. Eat it with salad or some steamed veggies. Voila! Kids love it.

Mustard Pork Tenderloin


  • 1 pork tenderloin (whole)
  • Paleo friendly mustard (check the label)


Step 1
Heat oven to 180 degrees C
Step 2
Lather the pork all over in mustard
Step 3
Place in oven for 30 minutes or until cooked through
Step 4
Serve in thick slices with vegetables or a salad