BLURRED LINES....

I’m sure you’ve experienced times when the lines become blurred.  There’s a simple fix.  Grab a tissue, and clean your glasses. You’ll see everything clearly again. 

Seriously, though, like I have, every so often you come across someone who argues the point, crosses the line, disagreeing with everything you say, no matter if the facts are obviously on your side.  It matters not if the evidence is so evident even Blind Freddy can see, that person will argue black is white, or white is black. Grey doesn’t come into it.  

Commonsensical explanation doesn’t stand a chance of changing their obstinate mind.

You may as well let them have the floor – and ceiling – and, if push comes to shove, the walls, too.

Driven by an unseen force they’ll argue their point of view until they’re red in the face.  

You can bet your bottom dollar if you say it’s cold, the antagonist will disagree with your assessment of the weather, declaring it’s warm.

Like an evangelist they keep preaching this is so, or that’s not so. 

When trapped in such situations, it’s best to nod or shake your head at appropriate intervals.

You can argue until you’ve turned purple, but it’s not worth wasting precious energy.

My advice is to smile and say, “Adieu”, than have a blue. 

There are moments you are pushed over the edge, beyond the point of frustration.

Even if, at the crux of the matter - at the central point of the subject in discussion, they are as one with your belief, your opinion etc., - they will argue the issue, dispute the topic - disagree - just for the sake of dissent. 

By being contrary such a person gets more kicks than a football. (They probably call it a “handball”...just for the sake of argument)!

Contrary to what they say, they really believe the opposite, but gain perverse pleasure from being contradictory. 

It doesn’t cut the mustard with me, but, in surrender, I end up waving a white flag. Yes, a white flag, not a black one; oft times it’s chequered. 

Can the aforementioned problem be solved?    

I believe so, but I’ll have to find the right moment to put my solution into practice.  

The first step I need to take is to be quiet.  I must learn to refrain and desist from talking to myself... and from answering back.

My continual arguing back and forth has to cease.  For one thing, I disturb Shama and Remy’s sleep.

It’s as simple as that...or is it....probably not!  There I go again...contradicting myself.

Will I ever learn...probably not!

On the other hand, arguing with one’s own self, even though frustrating, does have its good points. 

It’s best done out of the earshot of others, though.  That’s easy in my case because I live alone, except for my two querulous furry mates.

Win or lose, during such discussions, I come out the winner...the conqueror, one way or the other.  It’s a win-win situation...or a lose-lose situation... but I still victorious...or that’s what I tell myself.

An important lesson I’ve learned through the years is... I don’t stand a chance of winning any arguments with my two furry, purr-fect mates.  I conceded defeat on that score ages ago. 

Roasted Baby Turnips with Parsley-Mustard Vinaigrette: Preheat oven 218C. In bowl, whisk 1tbs white wine vinegar with 1-1/2tsp whole-grain mustard, 1 minced shallot, 1-1/2tbs chopped Italian parsley and 1/4c x-virgin olive oil; season.  Heat rimmed baking sheet in oven. Cut 24 baby white turnips in half through stems; quarter, if large. In bowl, toss turnips with 1/4c x-virgin olive oil; season. Spread turnips on preheated baking sheet; roast 18mins, until tender. Transfer turnips to a platter; cool. Drizzle with vinaigrette; serve.

Potatoes with Mustard Seeds: Boil 500g whole potatoes until tender; cool; remove skins; cut into quarters.  Heat 6tbs oil in pan over med-high heat until it begins to sizzle; add 1 bay leaf. Lightly crush 2 whole black cardamom pods; add to oil. Lower heat; add 2tbs mustard seeds, 1tsp cumin seeds. Watch carefully so they don’t burn. When seeds begin to pop, add 1/2tsp ground turmeric, 1/4tsp red chilli powder, 1/4tsp freshly ground black pepper and 1tsp salt. Add potatoes; stir to coat; sprinkle over chopped coriander.

Honey Mustard Chicken Wings: Heat  saucepan over med-heat. Melt 1/2c butter; then stir in 4 minced garlic cloves. Cook 1 to 2mins, or until the garlic is lightly browned. Whisk in 1/2c mustard and 1/3c honey. Stir 1tbs Worcestershire sauce, 1tsp cider vinegar; season. Reduce heat to low; simmer 3-5 mins, until thickened. Set aside. Rinse 1kg chicken wings; pat dry. Generously season; dredge in flour, shake off excess.  In saucepan heat oil 190C. Fry wings in batches until golden, 8-10mins. Shake off excess oil; drain.  Toss wings with the sauce; serve warm with leftover sauce for dipping.

Maple-Mustard Chicken: Preheat oven, 200C. Heat ovenproof pan over med-high heat; add 2tsp olive oil. Season 4 skinless, boneless chicken breast halves. Add chicken to pan; sauté 2mins on each side or until browned. Remove from pan. Add 1/3c chicken broth, 1/4c maple syrup, 2tsp chopped fresh thyme, and 2 thinly sliced garlic cloves to pan; bring to boil; scrape pan down browned bits. Cook 2mins; add 1tbs cider vinegar and 1tbs stone-ground mustard; cook 1min; stir constantly. Return chicken to pan; spoon mustard mixture over; bake 10mins or until done. Remove chicken from pan. Place pan over med-heat; cook mustard mixture 2mins or until syrupy; stir frequently; serve with chicken.