A New Year. Endless possibilities. A whole world of opportunity and adventure. And the chance to get back to more healthy eating and avoid the never-ending indulgences of baked goods and cocktails. It all sounds simple in theory.
But I’m sitting here wishing there were just a few mincemeat tarts left, or maybe one more lebkuchen. My cup of tea is lonely. I did work out this morning, so I would be deserving of a wee something, wouldn’t I?
It’s hard to start fresh. The pressure of new goals, new resolutions, hopes for improving oneself; it’s all a lot to handle. I wonder if it didn’t come on the heels of all that Christmas spirit, would even bother attempting such lofty efforts? Who can blame us if we need a little help in getting over the hump?
The Epiphany is the closing gesture on our holiday season, by some accounts the twelfth day of Christmas. I like to celebrate in the French tradition, with a Galette des Rois, but I have also enjoyed the New Orleans version with an English name: King Cake. Either way, it’s a nice treat to share, shaking off the after-Christmas blues and giving us that kickstart for the New Year.
Food is sustenance, in many different ways. Perhaps as a gourmand, I need more sustenance than the average soul. The ambience of a good meal shared around the table is as fulfilling as the meal itself.
One of my kindred spirits, Winnie the Pooh, expressed this philosophy best.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
So whether a piece of cake does the trick, or the company of a friend with whom to share that cake, it’s still time well spent (and calories well consumed, if you ask me.)
I had intended to write about Friday afternoon cocktails today, but that outing was kaiboshed, so I shall hold that idea for another posting. I do have a redeeming thought, brought about by a dinner inspired by our purchases from a recent visit to Granville Island Market in Vancouver (one of my most favourite foodie haunts).
We had a winter picnic tonight, enjoying treats such as raw milk cheeses and fresh exotic fruits. I read an article in SAVEUR magazine recently about a newly appointed cheese from Switzerland called L’Etivaz (appointed in that they have designated a style and protocols for the making of said cheese). I looked for it, and was thrilled to find it at Benton Bros., the cheesemonger. It was deliciously nutty, and went very well with the tomato chili jam I had. Martin splurged and got a beautiful mango – it cost $12.38 ! He made a delectable salad with jicama, cilantro and an Asian vinaigrette. A bottle of local wine gave us the chance to toast our good fortune, while bringing back memories of my time in France – Quails’ Gate’s Cailleteau, a light red in the style of Beaujolais Nouveau.
It was a wonderful way to round out the holiday season. After all, today was Epiphany, the 12th night. I made a traditional torte, just as I remembered from France. (It sounds even more grand when you say “Galette des Rois“, I think. “King Cake” is what they call it in New Orleans, where they eat it at Mardi Gras.)
Here’s to celebrating every day of the year in its own way. Life is short, why not make the most of it?
Okay, I’m a bit slow getting going, but I showed up, didn’t I? I resolved this year to not only cook 1 new recipe each week, but then also to post those recipes here for all to see. I may have some that I’m not going to make again, but I figure that information might be valuable for fellow readers to know, too! So, I have made my recipes but I’ve just managed to get them all written down, hence this mish-mash of a post to get caught up. Will you indulge me?
The first week it was grey, with no sun. I mean not a single ray since the calendar page flipped to 2016! For a Prairie girl such as myself, this was tortuous. If I couldn’t have blue skies, I needed a bit of brightness on the dinner table. Thankfully, my Saveur magazine came to the rescue with pictures and a lovely article on winter salads. (sorry, no link, as issue #180 isn’t online yet.) I added my own twists, and reduced the dressing quantity as I still had leftovers even making half, and voilà! Winter Herb Salad with Fruit If I do say so myself, it was truly wonderful. The flavours of the herbs came through well, and the pomegranate and apple were just the thing to brighten my day. We had it with some sautéed snapper that had an Asian rub – a perfect Monday meal!
The second week has still been grey, with the exception of 5 minutes of sunshine I caught one morning while walking the dogs. We were talking about a trip to New Orleans in the fall, and of course my online research strayed easily when I saw native recipes. I knew about King Cake from my time in France, but when I saw the recipe from New Orleans, I realized it was a completely different animal. Instead of puff pastry, this was a sort of brioche dough. Well, what better occupation for a home body on a grey winter day than a yeast dough? Away I went with New Orleans King Cake.
Granted, one probably doesn’t need a stuffed brioche right after the holiday season, especially when preparing to be fit and trim for a beach holiday (Jamaica looms on the horizon, only two weeks from now.) But, it’s for a good cause, right? I can tell you it was worth the sacrifice. This is a great Sunday recipe. Your man will love you when it comes out of the oven about half time 🙂
I’ve just signed up for the #PulsePledge too, since it’s the Year of the Pulse. No, not as in staying alive and keeping your heart beating, although that will be a part of it. This is about legumes – chickpeas, lentils, beans and the like. The idea is to cook one recipe a week for 10 weeks using some kind of pulse. I may include my pulse recipe next week, alongside an entrée recipe (pork, I think).
I hope these posts will help those cooks who are always looking for ideas, day after day. I hope it will help me to stay organized, cooking and writing more this year. I look forward to staying in touch!