I've really done it now. I invited my friend and parish minister for his lunch to my home today to celebrate his birthday. It seemed like a good idea at the time, but in the cold light of day as the time of noon ebbs ever closer, I wish I had shut my mouth.
You might be thinking that sounds odd, until you understand the circumstances. Last week I had arranged to take him to a lovely French bistro, expensive but excellent fare as a birthday present. He has been before and has always commented on the quality of the food. Wanting to get a table I booked it ahead of time, only to find an email in my inbox. The contents perturbed me more than a little. It read that he would prefer to go somewhere else. The restaurant in his opinion had atmosphere but did not offer value for money. You could not get as much salad as you could eat and top-ups of Coke. A local Harvester chain restaurant fitted the remit better.
I replied that I had already booked and anyway I was paying as a birthday treat. Having heard nothing from him, last Wednesday morning, I went into town and assumed he would meet me at the restaurant. No-one came, so I had a three course meal with wine on my own. I began with crab and smoke salmon beignets with a red pepper coulis, followed by daub of pork with fennel mash and then trio of chocolate desserts. I thoroughly enjoyed the meal with the repartee of the waiters, whom I know well, amused I should eat on my own.
Lunch today turned out quite pleasant in the end. We started with a pear and walnut salad with a warm honey and mustard dressing, followed by Chicken Veronique with mashed potatoes and a lemon soufflé omelette for dessert. We had two bottles of wine and some champagne cognac. Cooking always de-stresses me and the more stressed I am the more elaborate the meal. Just as well I am usually calm, otherwise I might several stone heavier.
The observant reader should note the French influences to the meal which are entirely intentional and, before you ask, the Veronique Sauce was not too acidic as many can be, since I added some sugar to balance the flavour because the grapes were not very sweet. Made well this sauce is the perfect accompaniment to chicken or lemon sole.
My friend enjoyed himself and said the experience was better than a restaurant. With a cleared plate for all three courses he clearly meant it.
As I lie on my bed writing this article, my nose picks up the sticky sweet caramel smell of roast meat simmering gently on the cooker. For Anne and me, involved as we are in the church, this is the latter part of a very long day. Therefore what better thing to have than food that is both wholesome and comforting in equal measure?
Pot roasted topside, Yorkshire Puddings, roast potatoes, mashed potatoes and vegetables, accompanied with a bottle of red wine tick all the boxes. Such food has a restorative effect on body and soul. After such a meal, all the cares and worries of the day dissipate and work tomorrow seems more inviting.
To be entirely honest, topside had not been my first choice when I went to the butcher's shop yesterday. I desired loin of pork with skin on, so I could cook it slowly and have melt in the mouth pork with apple sauce and crackling. Maybe, then, I should have made an earlier visit to the butcher. In the middle of the afternoon, all the pork roasts had gone. Grrr… Better luck next time!
In the meantime Anne and I will have a siesta and let the meat finish its cooking and then whilst the meat rests, becoming ever more unctuous, I will cook the accompaniments.
We should eat about eight pm. Until then. I will just have to put up with the tantalising smell of the roast, as my mouth waters in eager expectations of what is to come.
God, indeed, is in His heaven and all is right with the world, at least for a short moment in time. I know you will all wish my wife and I a bon appetite for the repast we are about to receive!
What favourite meals do you have on a Sunday? I would love to hear your comments.
A very talented blogger Poet of Midnight has nominated me for the Versatile Blogger Award. The poet in question takes simple themes from everyday life and makes them meaningful and profound, but never overtly saccharin. Prepare yourself to be moved emotionally and spiritually by the range of work available.
Now I believe I need to reveal 7 things about myself.
My food adventures would be less fun without Anne, my wife and best friend to share them with.
I love the aroma of freshly brewed coffee pervading the kitchen.
In the process of cooking one meal, I am thinking about the next meal.
I believe that a house without books is like a person without a soul.
I follow the mantra "Live peaceably and enjoy today because the future is uncertain".
Sharing a meal is one of my life's greatest pleasures.
The writing of each of these bloggers is first class.
For those interested catch my other blog Honest to God, which is reflective- looking at the bigger questions of life.
Some people eat to live. Without a shadow of a doubt, I live to eat. Interestingly, I associate significant memorable events of my life with meals.
The first date Anne and I went on we had a meal in the Quality Inn, a short distance from my mother's house in Carrickfergus. It was a Friday evening 15 November 1985- the day the Anglo Irish agreement was signed- a significant step in Anglo-Irish relations.
A taxi picked up Anne and then collected me. She looked amazing with glitter in her hair, and a grey fur coat. Her perfume L'Air du Temps made me weak at the knees. Was I really going out with such a beauty?
I don't remember, sadly, what main courses we had, possibly fish and chicken. This was Northern Ireland in the 1980s. Nouvelle cuisine or Michelin ratings were a long way off. Eating anything out in an hotel was deemed the height of sophistication!
I do remember our starters. Anne had corn on the cob, I had melon. The reason I remember our starters, particularly, is because the corn on the cob came blanketed in butter, and, when eating it, most of the butter cascaded down Anne's mouth and stained her blouse. We both laughed and relaxed, and the first date passed in a flash.
Do you associate food with memorable events? I would love to read your comments.
Tins and instant food, play little part in my cooking. Better to cook fresh, I tell myself. But confession time, there are two exceptions: baked beans and processed marrowfat peas. Just the mention of the peas alone tantalises my taste buds.
The past few days have been difficult. With a virus making my stomach unsettled, my diet has varied from nothing to very little. I have been dreaming food, but unfortunately my body wouldn't have coped with the content of the self-indulgent dreams .
Last night as I became more human again, my wife and I had mashed potatoes, bacon and baked beans. I can't tell you the pleasure the taste of the beans matched with buttery mashed potatoes and salty bacon gave me.
This was no profound taste sensation, but simple honest food with the baked beans- processed and sweet taking the starring role. Baked beans, I salute you!
When, as a teenager, I uttered this phrase, my mother added, "That is your middle name". Nothing much has changed. I love my food and eating it gives me a lot of pleasure. I think I will go for a carry out tonight. The prawns in the fridge have been in the fridge too long.
I feel privileged that I can ameliorate my hunger fairly quickly, with the means at my disposal to do so. Many people, due to circumstances outwith their control, are starving to death. Bad harvests, famine, natural disaster all have their impact and the result is death for the most vulnerable.
Can we really justify in the developed world all the wastage of food, when many people could and should benefit from it? Fish quotas mean perfectly good fish has to be thrown back into the water dead, not to mention how much food is binned because it has reached its sell by date, or is deemed not perfect in shape by the supermarkets.
Surely we all need to be careful of wasting food, and be grateful for what we have. Many in our world are not so fortunate.
Sunday may be a day of rest for many, but it is certainly not for me. Having left for church with only an espresso, I compensated with a large lunch about three o'clock. It certainly was quantity over finesse- as I threw together a stir fry with some steak, pepper, garlic, ginger and some chilli and stock served with rice left over from last night.
I spent the afternoon reading about Julia Childs, that eccentric, francophile that taught Americans to cook. Having watched the movie recently, I wanted to see how accurate Meryl Streep played her. Had she indeed hammed up the part, as critics suggested on the film's release. I managed to find on You Tube footage of the French Chef cookery series she did. I think Meryl Street managed to portray Childs very well.
I imagine the genuine article might have been more opinionated and certainly more waspish. She makes Germaine Greer and Clarissa Dickson Wright seem very tame in comparison. Very much a feminist in the true sense of the word, yet not a man-hater, she was very much ahead of her time. Paul, her husband, must have loved her very much, because a lesser man might have struggled living with such an eccentric extrovert.
I certainly want to read more about her life, particularly the letters she wrote to her pen pal mentioned in the film. Since both were well connected and well read women their letters certainly might be interesting insights into social and political history of time, most specifically the era of McCarthy.
I'm also intrigued by Julie Powell- inspired to spend a year of her life recreating all the recipes from Child's magnum opus Mastering the Art of French Cooking. The blog certainly seems to have rekindled the writer in her, yet at a cost. Her marriage suffered from fame, celebrity, greater choices and an affair, as she reveals in her latest book. All credit to Eric and Julie working through their marital difficulties. Affairs tend to be a symptom and one needs to look beyond to the more serious underlying problems. This, they obviously did.
Both women, so different in many ways, seem to have resilience and a consummate passion for food, which in my opinion, more than compensates for their very real human frailties.
Is there anyone in cyberspace interested enough to comment on any of my posts?