Winter comfort: food

Snowflakes falling like feathers today while I read about food and food writing. The dog and I went for a walk in the woods and the snow-feathers fell on our eyelashes.

Husband John skyped from Trinidad: “It’s hot here. And they’re getting ready for carnival.” Daughter Anna emailed from Berlin: “I went to a Sunday Market at Mauer Park today. Lots of really cool stuff. I’ll tell you all about everything tomorrow. I’m so jetlagged right now, it’s unreal.” Daughter Laura in Boston texted a response to my question “how are you today?” that she is “muy bien.”

I needed milk and coffee and bread. I bought a rotisserie chicken at the grocery store too. Dinner for one, plus leftovers, plus maybe a taste for the cat and dog. When you’re hungry, a roasted chicken is one of the most delicious smells.

Only three eggs from my five laying chickens today, the winter slackers. I treated them anyway to some of my breakfast cantaloupe and the bottom of a bag of stale popcorn.

Yesterday the groundhog said “early spring.” But I said “patience, we are astronomically only halfway through winter and spring drags her feet here in the Seacoast anyway.” Did you know you can eat groundhogs?

Last night I finished and sent my first assignment for my Food Writing class, a pitch. By the time I was finished, I had worked myself up to a state of nostalgia and craving for the best creamy clam chowders, baked oysters, garlicky steamed mussels, and lobster pies I have tasted. I hoped the magazine editor would buy my piece on classic New England seafood dishes that make great winter comfort food, even though it was make believe.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
― J.R.R. Tolkien

One thought on “Winter comfort: food

  1. “Did you know you can eat groundhogs?”

    There was a time when prairie dogs were considered a delicacy New York.That was the same time that Buffalo Bill and his kin were slaughtering Bison, caping them for rugs and robes, cutting off their humps, icing and salting them to send back east as a delicacy. Prairie dogs, were included. They, like groundhogs and marmots, are just big ol’ ground squirrels….rodents.

    What is food for the poor and destitute becomes fashionable. Its always been that way. Soul food, comfort food, sushi,…fish tacos, mac and cheese and collard greens.

    We here are about to finish the last of the Pronghorn antelope meat from last season.

    There is nothing like cutting the backstrap, the tenderloin, from the carcase, slice it into half inch thick medallions and sear them in butter, salt and pepper and fresh garlic, just enough to make them warm in the center. Then served with a good ale and sourdough bread. As my grand ol’ Swedish brother-in-spirit says….”That is the best sushi grade, red meat treat I have ever had!”

    Its true….And I thank the animal for its life to make mine possible.

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