>In the Words of Jason Molina –
– Just be Simple. Something we sometimes lose sight of, particularly when it comes to food and drink. This morning in Leeds is glorious, sunshine throwing down and melting the overnight frost away.Even my jog this morning was not the slog it usually is. I feel good; thoughts turning to this years’ projects, growing and brewing, and all those great things you can only seem to do in the lighter months. John over at John’s Random Ramblings has starting planting and brewing, catching that spring-time bug.
What’s different – apart from the weather?
Well, for me, we’re not talking about complication here, we’re simple pleasures. don’t get me wrong, I’m all for complication in food – in moderation. The simple act of baking bread, even in a breadmaker, can give you that glow that stacking six layers of meat in a ramekin and serving with a two-day condensed and simmered jus simply cannot. Making Jam; beer; growing some tomatoes – it’s all the same. These little things we miss when we cannot do them.
I was reminded of this lately when I decided that I fancied something traditional for dinner, but found it surprisingly hard to find anything that quite fitted the bill in my cookbook library. As a passing thought, I picked up a battered old Be-Ro cookbook that had been passed down to my girlfriend by her Grandmother. Archly, I sat and sifted through it, scoffing at its antiquated recipes and pictures. Then, there it was – Toad in The Hole. No herbs added to the pudding. No speciality sausages – just good ones. No flavoured oils, just dripping. Perfect. It turned out perfect too, burnished brown and sizzling… washed down with a pint of Black Sheep Riggwelter it certainly gave me that aforementioned glow.
The book? Well, lets just say it gets a little more attention these days. They are still on sale, actually. Pick one up, or something like it, and get back to your roots.