A superior being, able to fly and swim.
The prospect of preparing a meal this evening. Hard boiled quail eggs arranged in croustades, garnished with lumpfish roe. Roast leg of lamb, and cous-cous. Brie, Roquefort and Cabra cheese.Creme caramel served with blueberries.
In the health food shop, a notice above a tray of chocolate bars reads: "Conscious Chocolate. Dark chocolate is the new superfood, healing you in a delicious way".
Your menu reads delicious.
PS: found Wallace Stevens; read "Thirteen Ways of Looking at a Blackbird." Didn't know he was a Pennsylvanian! Cool beans!
We both love cheese and Mousetrap, here in Hereford, is a rewarding source. But there is a problem. During my years as a gorger I merely tacked cheese on to whatever else I'd eaten. Now diminished capacity makes this impossible. Cheese can no longer be an option and must be identified as one of the courses, even at the expense of dropping one of the others. Not that I'd care to drop anything you list. And creme caramel should - and will - give the impression of something merely floating over the palate. Where do you keep your cheese when it isn't on the table?
Prompted by you, Martha, I have been reading and rereading 13 ways of looking at a blackbird, which I didn't know before. I like the expression "cool beans", which, given an opportunity, I shall use as soon as possible.
Cheese, in this case, had a ritual functon because this lot of guests seem to expect it. The fridge, as you imply does seem to spoil many cheeses. We are fortunate in having a glassed over former coalhole, where it is cold (at any rate other than in heatwaves), but not too cold.
I love this shot:-) very cute!
But you do have the cheese between the main course and the dessert.
Prior to leaving the country, one tended to eat it right at the end, perhaps with port or similar as a digestif. The alternation between sweet and savoury seems to stimulate the appetite and render one capable of finding room for cheese.
However, we have, if we have it as a course, adopted the host habit of eating it between plat and dessert. I'm sure they would be happy to know we had assimilated at least one gastronomic habit...
I love quails' eggs. I like frying them and having one atop a steak, for mini-steak-and-egg. Don't do it very often though.
There is I think a practical reason for cheese following the main course. If you have been drinking wine, the same wine often goes well with the cheese. Then again sometimes if you have a cheese like Roquefort, one might justify the cheese following the sweet, because nowadays some people like a sweet wine with Roquefort. You're right, though. I have often thought that the best example of the cheese and sweet wine combination is Stilton accompanied by Port, inevitably the last course. But not many people drink Port after a meal nowadays. I certainly wouldn't or couldn't.
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