Eastside Road, May 3, 2011—
WE'VE BEEN WORKING too hard to fast today — grass and weeds are still ahead of us — but that doesn't mean we can't cut back. We skipped lunch, as we generally do these fast days, but after our tea and almonds-and-cashews we did have a light supper:
That mayonnaise? Store-bought. It's Zaanse Mayonnaise, very lightly flavored with Zaanse mustard. It comes in a tube, like toothpaste. (We never confuse the two, because the mayonnaise stays in the refrigerator.) Lindsey always buys a few tubes when we're in The Netherlands. I find it available online from shops in Australia, New Zealand, and Netherlands; I don't know if the Dutch store up in Beaverton has it.
I must say, this simple supper was really delicious.
Water
2 comments:
Just out of curiosity, Charles, what kind of preserving technology do you employ? I mean, do you have two refrigerators, or three? Do you have a "freezer" somewhere, as in the basement? Do you "put up" food?
These questions arise. With the baroque complexity and richness of your culinary indulgence. . .
You might do a blog post some day on the facts of your pursuit of food. The network, the connections, and the machinery etc. Did you plan to be this involved with food and food preparation, prior to "retirement"?
One refrigerator with the normal two-shelf freezer compartment; half a freezer (we share it with our daughter who is our next-door neighbor); one pantry. I very much regret not building a cold cellar when we built this house. Lindsey cans lots of applesauce; I make marmalade every other year; we occasionally pickle sour cherries or crabapples. Our daughters make jams and jellies and cure olives; our son butchers and freezes beef, lamb, and pork (and the occasional deer or bear).
You raise interesting points. Food as a preoccupation runs in both our families, as it does in most families with recent generations rooted in the soil. I'll mull over your queries and perhaps get round to them in a future blog post.
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