We’ve just read Tasha Tudor’s A Tale for Easter,and loved the part that said, “You can never really tell, for anything might happen on Easter.”
In the story, a little girl dreamed that a fawn took her on a magical ride through the woods and fields, where she saw “rabbits smoothing their sleek coats for Easter morning,” “little lambs in fields of buttercups,” and “Easter ducklings swimming among the lily pads.” She even got to ride up over the “misty moisty clouds,” a place “where the bluebirds dye their feathers, and the robins find the color for their eggs.”
Mr Cornelius especially liked the part about having hot cross buns (or any other treat) on Good Friday, so he invited a few friends over for fun, food, and games. After all, it’s almost Easter, and anything might happen. 🙂
Is there anything more elegantly delicious than a freshly cooked meal served in a dining car?
THE DINING CAR OF THE SOUTHERN CRESCENT by John Campbell
The Southern Crescent
snakes its way through
the rolling fog shrouded
a young man on spring break,
returning home from
college, crosses the creaky
passageway that leads from
Pullmans to the dining car.
Breakfast smells give rise to
an ambitious order of fresh coffee,
country ham with red eye gravy,
grits, scrambled eggs and
biscuits with blackberry jam.
The waiter, agile and accomplished,
dressed in a white starched apron,
steadies himself against the swaying
motion of the train; with serving tray
in hand and balanced, he places the
piping hot breakfast on a table decked
with a linen table cloth, pewter
creamers, thick silverware, coffee
cups and saucers and plates, etched with
a crescent moon insignia; a small
bundle of daffodils sit in a crystal
vase near the window.
The young man with the vittles before him,
relishes a feeling of adult composure
and delight. “How could life be this good?”
A breakfast fit for a king, waiters
eager to please, railway views of
rural Carolina: tenant shanties,
grazing black angus, abandoned junkyards,
brownstone depots and sleepy towns.
He, still unfamiliar with the niceties
of the wealthy elite, or even the acquired
dignities of his college
professors, avows, while pouring
coffee from a silver carafe into
a Syracuse China cup, that the
dining car of the Southern Crescent
is a place of utmost refinement.
It’s breakfast time around the world, in countries near and far. Wake up, world! It’s time to eat, no matter where you are!
McGinty features each of the twelve breakfasts with a short poem and engaging note, while Suzuki’s bold and colorful double page spreads not only spotlight the foods, but provide cultural context with architectural landmarks, flora and fauna, and sensory rich side dishes.
A full-time French teacher to elementary school-aged boys and author of the popular eat. live. travel. write. blog, she runs after school cooking classes twice a week for 7-14-year-olds called Les Petits Chefs and Cooking Basics. They meet in the science lab to whip up such classic favorites as macarons, madeleines, pains au chocolat, and baguettes. They make short crust and choux pastry from scratch, and with proper knife skills, chop, slice and dice fruit and veggies to make berry galettes, ratatouille, steak frites, and beef and carrot stew.
So what makes this particular kids’ cookbook a standout among the zillions of others?
“There is no sincerer love than the love of food.” ~ George Bernard Shaw
Have you ever noticed how many terms of endearment are related to food?
Just call me Honey, Babycakes, Sugar, Pumpkin, Cookie, Cutie Pie, Cupcake, Pudding, or Dumpling.
Of course I wouldn’t mind a little foreign flavor once in awhile, like “petit chou,” (little cabbage, French), “polpetto/a” (meatball, Italian), or “fasolaki mou” (my little green bean, Greek).
It’s all good, cause food is love, and love is food.
To celebrate Valentine’s Day this week, we’re serving up a little three-course feast just for you, cause we love you more than chocolate. . . well, almost (and that’s saying a lot). 🙂
So put on your best bibs and savor these goodies to your heart’s content (feel free to smack your lips, lick your chops, and kiss your bunched fingertips).
❤️ APPETIZER: VINTAGE FOODIE VALENTINES ❤️
Oh, how I love old timey valentines! They take me right back to grade school. It was exciting to go to the five-and-dime with my mom to buy a pack of valentines for my classmates.
Back then, there weren’t any rules about having to give them to everyone in your class. On Valentine’s Day morning, we’d put our cards in a big box, and when we returned from morning recess, we’d find those addressed to us on our desks.
This was actually both a happy and sad experience, because some kids ended up with a big pile of valentines, while others only received a few. A ranking of popularity there on display for all to see. I still remember how sorry I felt for Ronald, because he only got one. This was over 50 years ago, and it still bothers me.
Anyway, a quick scan of vintage valentines (ca. 1950’s) revealed a preponderance of food-related puns. Some are sweet, some are groan-worthy, and some a little strange. Nevertheless, all harken back to a simpler time and are interesting for different reasons. It’s too bad that for the most part, we’ll never know who the artists were behind these designs. Hope you enjoy this little feast from yesteryear!
So, did you like those? I think my favorite is the Olive Oyl one. I did find a few raise-the-eyebrow-strange non-foodie ones, too:
I like that the practice of sending Valentine’s Day cards, flowers, chocolates, and other gifts started in the UK. Leave it to those clever Brits! And back in Victorian times, they exchanged fancy valentines made with real lace and ribbons before paper lace was invented. So cool.
Do you still send Valentine’s Day cards? More than just a nod to romantic love, this particular holiday is a wonderful time to celebrate friendships.