Chocolate and peanut butter. Some people aren’t crazy about the combination, but most North Americans love it. It could be argued that this is the best example of a truly original American taste.
Did you know that Mr. H.B. Reese invented the chocolate covered peanut butter cup? Yes, there really was a Mr. Reese. And guess what? He worked for Hershey’s before he left to create his own candy company in the 1920’s. Apparently the one condition Hershey’s had for him when he left was that he buy all his chocolate from them. How about that!
Even today, almost one hundred years after this unique confection was created, it is still the best selling candy in America. Hershey’s bought the company in the 1960’s but the Reese name still sticks. Even the increase in people allergic to peanuts has not slowed their popularity.
I am a big fan of chocolate and peanut butter together. Peanut butter cookies with chocolate chips are more than a bit better, they are close to nirvana. Chocolate peanut butter ice cream, if well made, should probably be illegal. But I had never made an actual candy with chocolate and nut butter.
To be fair, the recipe I used was for cashew butter with chocolate. It’s good, but next time I’m going to use peanut butter. My brain tasted the finished product and I could hear it saying inside my head, “it’s fine, but it would be just that much better if it was the real thing.”
I’ll let you decide. Perhaps you are allergic to peanuts. Since cashews are a tree nut, they might be a good alternative. You can easily leave out the pomegranate seeds in this recipe, too – add dried cranberries instead if you like, or nothing. Power Bark is good even if you make it with just the chocolate and the nut butter. Just sayin’.
Today is May Day, a celebration in many parts of the world – some countries have made it a workers day, and others have it as a celebration of spring, an evolution of pagan festivals such as Beltane. I am always struck by nature’s timeline on this day, perhaps because I live in Canada where the winter weather likes to linger.
It seems this year I am leaning more to the other side of May Day’s meaning – I need help to get out of my winter funk. I was in the garden this morning with my fingers in the dirt and that was a good tonic but wearing two woolly layers and still having my gumboots dampened my mood, if you’ll pardon the pun. My Lilies of the Valley have come up, but are far from blooming yet this year, so there will be no real “Fête du Muguet” for me.
The naval term “mayday” was created in 1923 by a British radio operator who came up with an easily recognizable phrase (he was inspired by the French “m’aider”, meaning “help me”). It is repeated 3 times when calling for help, to make sure everyone hears it correctly. It seems to me that wouldn’t be too hard in disastrous situations; one has a tendency to shout and repeat things. When the clouds get low and the wind blows day after day I feel like I should run out in the yard and send out this call.
I suppose a better way to deal with our long winter is to engage in the celebration of moving forward, though. I flipped the calendar pages and I will be planting the last of my greenhouse seedlings today. I will bake a pound cake to signify the sweeter time of summer with sunshine and warmth. (Historically, this was when grazing animals were put out to pasture to feed on the wild grasses and flowers, making butter and milk richer and more flavourful.)
I’ve always wanted to dance under a Maypole, but that will take some more work. There is something romantic and wistful about maidens in flowing dresses dancing with ribbons barefoot in the grass. Maybe I’ll put together a fairy garden. No one will notice if I tiptoe out tonight to dance with the little ones and have my own Beltane ritual.
I work with food and wine. Much of why I do is because it is a passion to share good food and drink with others. I love to see people enjoying time around a table for a meal.
In the summer season much of what I do is helping cater large events, like weddings and corporate appreciation events. This is not a cozy dinner party, unless you can imagine fitting 150 people in your dining room. On top of that, we prepare fresh food on site from scratch and my hubbie (the chef) cooks slow food – southern style BBQ meat.
These events work out to about a 14 hour day, usually. Much of it is outside in the elements, since we live in a piece of Paradise – the Okanagan. Who wouldn’t want to celebrate an event in the summer here?
I don’t tell you all this to make me sound special – my work day in the catering world is a variation on the work day most people spend if they work in the restaurant industry. The irony is, at the end of those work days I don’t feel much like eating or drinking any of the fine food we prepared. I taste of course, all day long, but by the end of service when there is time to eat, I’m tired and just want to wrap up. (I also feel like if I sit down I might not get up again.)
Tomorrow is the first wedding of the season. Today I’ve got my ducks in a row, getting platters ready and double-checking all the little details. I planned out my layers of clothes to wear in our less-spectacular-than-usual spring weather. I have snacks loaded in my bag: a banana, energy bar, nuts and raisins, and lots of water. I’m good to go!
Every occupation has its hazards. I can be grateful that mine are only that my feet hurt, my muscles are tired and I don’t have the energy to eat wonderful food for a day. There is no need to feel sorry for me, that’s for sure. On top of it all, I get to share in the joy of some momentous occasions. That is worth missing a meal in my book. I go to bed knowing that I have helped make great memories.
I know, I’m sorry – I didn’t post anything all weekend, not even on Monday. In my defense, I was busy being a gourmand – in the garden planting and pruning during the day and at a table enjoying food and drink with friends at night. There simply was no time left to catalog it all. But I took pictures, so here I am catching up.
We love brunch. Everything about this blended meal appeals to us, and so we work it into our schedule whenever we can. Since we work on many Sundays, it’s a particularly joyous treat when we do get the time to lounge over all the flavours. Brunch is a foodie’s meal.
Brunch was invented by an Englishman in the late 19th century. Believe it or not, Guy Beringer first publicized the idea in an essay defending the case for weary social butterflies suffering from a successful Saturday party. A traditional English breakfast which started with heavy meat pies and other rich proteins was too drastic, so brunch allowed people to ease into a meal, and the day. The idea was to start with “tea pastries”, and perhaps even have a bit of hair of the dog with a cocktail. If brunch was a real thing, he proposed, people wouldn’t be judged harshly for proceeding this way. Interestingly, the concept didn’t catch on in North America for more than thirty years.
Even when we do have a big work day ahead, we have been known to salvage a component of a brunch meal to raise our spirits. Even without a Caesar or a glass of bubbly, a bit of brunch works wonders to make me feel spoiled even on a work day.
Last weekend was hectic with yard projects and deck building so there was no time to waste. Saturday we went all out, and Sunday we dragged our tired selves out of bed to get back at it. My hubbie decided we deserved a treat and so he whipped up some biscuits with the first of the fresh herbs in the back garden. Thanks to Ina Garten’s fantastic biscuit recipe and some of our chili grape jelly, I got to feel spoiled if only for a mere half hour.
I might not have had a hangover on Sunday morning but my sore muscles were grateful for the chance to ease into the day. Mr. Beringer was so right:
“Brunch is cheerful, sociable and inciting. It is talk-compelling,” Beringer wrote. “It makes you satisfied with yourself and your fellow beings.”