“Who are you at the moment?” I asked. “I heard Madame Jeanne call you ‘Monsieur Fraser’—are you Fraser in public, though?” He shook his head and broke a bannock into his soup bowl. “No, at the moment, I’m Sawney Malcolm, Printer and Publisher.” “Sawney? That’s a nickname for Alexander, is it? I should have thought ‘Sandy’ was more like it, especially considering your hair.” Not that his hair was sandy-colored in the least, I reflected, looking at it. It was like Bree’s hair—very thick, with a slight wave to it, and all the colors of red and gold mixed; copper and cinnamon, auburn and amber, red and roan and rufous, all mingled together. I felt a sudden wave of longing for Bree; at the same time, I longed to untie Jamie’s hair from its formal plait and run my hands up under it, to feel the solid curve of his skull, and the soft strands tangled in my fingers. I could still recall the tickle of it, spilling loose and rich across my breasts in the morning light. My breath coming a little short, I bent my head to my oyster stew.” Excerpt From: Gabaldon, Diana. “Voyager.” ------------------------------------------------------------------------------- For me, one of the truest joys of the Outlander series are the evenings spent in the company of Jamie, Jenny, Ian ,Claire, Bree , Roger et al...on Frasers Ridge, at Lallybroch, in Edinburgh, actually anywhere that they gather around a table.I'm always so moved by the simplest scenes of domesticity in the series probably because in my life some of the best things about being alive have everything to do with food and its preparation. I still count feeding my family among the best moments of life whether it's for a simple dinner or a feast day. Gathering around the table, breaking bread and simply enjoying one another's company is the easiest way of saying at the end of the day..."we made it...we're all here together and no matter what we have this moment so let's feast and reconnect because who knows what tomorrow might bring." In this respect, we're really no different that the characters here whose lives move us so much. A glass of wine by the fire and a good bit of cheese holds the same comfort now as it did several hundred years ago, especially when it's shared with the ones that you hold the dearest. Pot au Feu literally means " pot on the fire" and it is a technique of cooking that I love and mastered many years ago. It's a simple technique.You make a pot of soup or a stew, enjoy it and next day put the leftovers back on the stove. When you get close to the end of the pot you'll add new ingredients to it and keep it simmering. It's a constant supply of savory deliciousness! A traditional Pot au feu is a beef and vegetable stew, but depending upon which French housewife I've spoken to, this definition works as well. Another name for this sort of slow cooked ongoing meal is "Perpetual soup" but I like "Pot au feu" better! It's the romantic in me! In the winter when I'm writing daily , at the beginning of the week soup always starts out in the crockpot simmering all day long. I love the way that it makes the house feel so lovely and smelling utterly wonderful. The next day any leftovers left go straight into the pot pictured above and over the next weeks the ingredients changes every few days reflecting what's left in my refrigerator. For example, my pot au feu last week started out as a vegan white chili and has slowly morphed into a spicy vegetable soup with the addition of lots more broth, several squashes, corn, peas and sweet potatoes. Tonight I will take the pot out of the refrigerator and add beets, tomato, lots of onion, fresh herbs, red wine or ale, more chicken stock and several short ribs creating a vegetable beef soup that will last into the weekend. By Monday , I'll take what is left , simmer it some more, add lots of apple, vegetables , curry , shredded chicken , butter and coconut milk to turn it into a curried chicken soup. By then I'll probably start another pot of something simmering in the slow cooker so that I have even more to enjoy for the next few weeks! As long as you refrigerate it every night it's completely safe and the flavor just gets better and better! The beauty of this "recipe" is that it builds layer upon layer of rich flavor while wasting nothing so it's a great technique for a family on a budget, whether that's a budget of time, money or both! I don't think that there is anything as satisfying as a steaming bowl of soup, unless it is a steaming bowl of soup that is accompanied by a fresh loaf of crusty bread , ripe cheese an simple salad and a tankard of hard cider. A kilted man dusting my knuckles with his teeth? Must anything else be said? Bon Appetit" . Comments are closed.
|
Beth Schreibman GehringI am obsessed Outlander fan who is also a Freelance Writer,Lover, Foodie, Gardener, Herbalist, Mystic, Aromatherapist, Healer, Blogger and Lover of all things Fragrant.... Archives
October 2014
Categories
All
|