Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  Ginger tea, preserved orange and lemon peels in honey, with English walnuts atop chia seed, and cognac-marinated black raisin fruitcake fill the bill on a chilly morning......reconstructed from a taste-memory from last night's Muted-Colour Dream of High Tea at Harrods, 40 years ago......displacing a rather boring pre-dawn intention to have a poached egg on sourwood toast......demonstrating how dreams can enhance the ordinariness of a chilly, housebound morning, viewing...for the umpteenth time......Ang Lee's hyper-detailed romantic study of Jane Austin's "Sense & Sensibility"s focus on elegant dining at a well-appointed Table....guests, all in beautiful Jenny Beavan finery.......may I utilize your dessert fork, if you will, Zack MacLeod Pinsent, since you can, surely, nibble this...even while wearing white gloves?

  https://www.youtube.com/watch?v=mcrZIK3gqbU

........I ran some seasoned and cooked fava beans and seasoned, skinned & boiled cassava roots through my ricer/foodmill and formed a patty to fry, with a spray of avocado oil, in an iron skillet, until it was crispy, outside, but creamy, inside.....The Result.....looked like a carmelized steak, but was totally Vegan........  

 

  4:00 Tea......in memory of my first 'Duchess of Bedford Tea' at Fortnum & Mason's, London......many years ago....... Poppyseed cake, marinated in orange liquor and flame-evaporated whiskey, with a topknot prune, marinated in apricot liquor.....accompanied by Vonbee honey & ginger tea.....