Sorrel is the first thing up in the garden.
Sorrel Soup French Style from
You will need a fair bit of sorrel to make this recipe, as it cooks down into a puree alarmingly fast. You can buy sorrel at some fancy supermarkets, a lot of farmer’s markets in the spring — or you can garden your own or forage for it. (If you want to plant it in your garden, you can buy sorrel seed online.) If you can’t find it, substitute watercress and use sour cream instead of regular cream.
Serve this with bread and a nice white wine, or a floral beer like a Belgian.
Prep Time: 5 minutes
Cook Time: 25 minutes
My son gave me a wonderful Christmas present. It has my favourite things all wrapped up in one: history, culture, cooking and keeping notebooks....curious?? It's a book, (a signed copy, bless his heart! ) called Bought, Borrowed and Stolen: Recipes from a Travelling Chef. The idea is wonderful; based on her diaries as a child travelling with her family (her father made historical atlases) and then on her exploration of the food of other cultures as a chef, Allegra McEvedy turns what were essentially her notebooks on travel and food into a gorgeous and inspiring conversation (with the occasional salty word, just so you know.) As if the personal experiences, photos, ephemeria and delicious menus weren't enticement enough, she also shares photos of the knife collection she has made on her journeys. She has sought out a handmade knife from each country she has visited.
So why this note under Book of Centuries? (I knew you would ask.) McEvedy's knife collection immediately made me think of the way Mason's students would pick one special thing to follow and draw throughout the centuries, often in the same position on each page. (I am sure had McEvedy kept a Book of Centuries, she would have been drawing knives.) Beyond that even, there is a map on the flyleaf which appears to be a map of the world with the countries she has visited circled in coloured pencil. I had already had in mind to make the last map page of my Book of Centuries my hand drawn map of the world with a list of the countries I have traveled to listed on the lined page opposite with the dates of my journeys. This cinched it! Now, what to cook first??
Blackberry Upside Down Cake
2 1/2 cups wild blackberries
a good yellow cake mix
1/3 cup oil
1 1/4cup buttermilk
1 T. lemon zest
1/4 white sugar
method: Make cake mix with the oil, eggs, buttermilk and lemon zest instead of as directed. Melt butter in the bottom of a bundt pan and line with berries and sugar. Pour cake batter on top and bake approx.45 minutes at 350 F or until golden. Cool, invert and serve with whipped cream.
"Ideas won't keep; something must be done about them."