Foodie Tuesday: To Quell Your Fears

I suppose it’s only natural that if one is expecting a visitation from anyone scary or spooky, one might require a good drink to calm the nerves. After all, one of the most predictable symptoms of fear and trepidation is a dry mouth and that tends to heighten the other signs of nervousness in turn. One can quickly devolve into a quivering heap of ghostly dust at the mere thought of being stalked by ghouls and goons. And of course, the arrival of  the Halloween crowd is a virtual guarantee that such terrors will appear on the doorstep.Photo: Keep Your Glassware Handy

So I recommend that you keep your shelves of glassware well lighted for the occasion, and have a dram or two of life-saving elixirs handy as well. The thirty-first is nearer than you think, and close on its heels, a horrible horde of wandering souls planning to maraud your home and demand a ransom from your candy-related treasury in exchange for safety from their pranks.

For the dedicated defender of the home barricades, it might be apropos to do up one’s home like that belonging to the landlady of Hänsel and Gretel‘s nightmares, the formidable cannibal who lured them in with the decorative delights of her gingerbread cottage. One could sit on the porch of such a candy-dandy place and leer meaningfully at passers-by over the lip of a neat little glass of Hexenblut. While that might be a counterintuitive choice for threatening them, it could also be seen as a warning that you’re so tough you slurp up your own wicked witchy sisters’ veins just as readily as any flimsy little trick-or-treaters’.Photo: Hexenblut

Me, I tend to be content to assuage my fears far more moderately and without putting up such a frightful front. I’m more inclined to turn off the front porch light and hole up in the back room to watch a nice double feature of, say, The Innocents and Gaslight or perhaps Bunny Lake is Missing and What Ever Happened to Baby Jane?, all while drinking a nice soothing glass of dry white wine or Scotch. The family label of “dry Riesling” from the Hungarian Count and Countess Károlyi’s estate that we visited this summer is not a bad choice for a light counterpoint to some delightfully creepy movies, or if I want something to warm my chilled heart better, I can opt for a short medicinal snifter of Bushmills 1608 or the Macallan 12 year old single malt.Photo: Karolyi Trocken

Naturally, there are times and places and people not requiring the nerve tonic of alcohol. In that case, there’s nothing more quenching and comforting than the old standby of spiced cider. Nothing warms the cockles of the heart better while simultaneously moistening the dry and gibbering lips of a scaredy cat like me than a nice steaming mug of that stuff. I like mine very well when I get some beautifully unfiltered apple cider (happily, I’ve some on hand right now) and mull it well with stick cinnamon, whole cloves, and pieces of ginger root, but this too can be made more festive if one wants to get a little more playful with it or, when necessary, make it a more potent potion for warding off baleful beasts and cryptozoological creeps. One could, for example, add some black peppercorns to the spice blend for a little more bite. (Take that, ye murky monsters!)

Still, there are so many delicious directions to go with a mulled cider it can be hard to choose: add sliced whole [seedless] oranges, especially of course beautiful blood oranges if you can get them in late October; melt in a dollop of dark molasses before adding the spices to create a little liquid gingerbread effect; serve simple hot cider with hard caramel lollipops as stirrers, if you’d like to drink a caramel apple; and of course, you could go for all-out reassurance and flavor the apple brew, instead of with spicy flavors, with dashes of rose-water and almond essence and a steeping quantity of green tea leaves for something much gentler to soothe your quaking spirits. For spirits will, one way or another, abound on this night.

Foodie Tuesday: The Journey of a Thousand Meals begins with a Single Spoonful

It is my intention to have a far, far happier thousandth day than that poor Anne Boleyn apparently did, and since my thousandth post occurs on this, a Tuesday, I will enhance my happiness by thinking and writing about food. It’s such a reliable way to fill myself with good cheer, filling myself with good food, that—well, you all know by now that I can’t resist thinking and writing about it here at least once a week as well.

Am I insatiable? Perhaps. I am certainly mad for good food and drink. I’m kind of crazy for messing about with cookery trickery myself, and most certainly that feeds (both literally and metaphorically) my cravings. And you know that I’m happy to indulge at every turn in talking and/or writing about food and drink, making photos and artworks about them, and dreaming up ever more new ways to get ever more treats into my hands, my glass, my spoon and my stomach. That’s how I operate.

Naturally, the right thing to do in celebration of a thousand-day-versary would be to make some party treats. I have company coming over shortly, so I thought I really ought to make those dinner and lunch engagements into occasions for those goodies. Any excuse will do. The excuse of friends’ visits? Irresistible.

Dinner first, with a couple of friends on Monday. Starter: an appetizer of crackers topped with a nice Dutch gouda or brie, or spread with some homemade brandied beef pate and a little bit of fig jam. Roast beef, a nice chuck shoulder roast cooked simply sous vide with butter, salt and pepper, as the centerpiece. Mashed potatoes sauced with a bit of beurre rouge and pan juices. Tiny peas with mint butter. Sweet corn with crispy bacon. Some quick beet pickles. Chocolate mousse with apricot coulis spiked with homemade orange liqueur and topped with chopped dark chocolate bits for dessert.photoLunch on Thursday with another couple. Mint-apple-honeydew cooler to drink. Shrimp toasts as a starter: butter-fried slices of chewy French bread with spicy lime avocado spread and tiny sweet shrimp on top. Pasta with smoked salmon and langoustines in lemon cream for the entrée. Carrots and celery in cooked in white wine with snippets of dill. Ginger coleslaw with Bosc pears and toasted sliced almonds. Fresh strawberries and cardamom shortbread with salted caramel icing for the big finish.

I always hope that everyone lunching or dining with me will enjoy everything I’m feeding them, but I have to admit that it’s kind of a big deal that I like it all, too! How else will I get fat and sassy in my old age? I may be ahead of the curve on the Sassy part, but I’m still hoping to be somewhat moderate or at least slow about the fattening-up part. Not that you could tell by my eating meals like this whenever I can get my gnashers on ’em. But here we are and I haven’t ballooned out of existence quite yet, so no doubt I shall continue my food adoration for at the very least another thousand days. Or whatever…come back and ask me later; I’m heading to the kitchen. Recipes will undoubtedly follow….photo