mobile-menu mobile-menu-arrow Menu

Airy Fairy Cakes

I like cooking as a general rule but just lately I’ve lost my mojo a bit. I think it is looking back over all the many thousands of meals I’ve cooked and having my nearest and dearest laugh at the memory of the giant memoryfoam pillow sized ravioli I once made or the Dwarf Bread.  I manufactured that by fluke, without the benefit of a recipe or even a smallish bag of wholemeal grit. Bread is a hard taskmaster, emphasis on the hard there. It has taken me the best part of 20 years to get it right.

I have always been conscious of budget and quality. I don’t require everything to be dirt cheap because then it is generally made, as my husband might put it, from lips and arseholes. I don’t want my meat ground or mechanically recovered. Some people think this is snobby, they are the kind of people who feed their dog on kibble.

I was always one for eat less meat but eat free range when you do. In recent years we took the idea of Meat Free Monday and ran through the rest of the week with it. Meat is a treat, a special occasion. I am still, however, chided on the future of the planet by my militant Vegan daughter. I am beginning to think that we should have named her Vegan. I find it amusing that my conscious parenting where I brought them up to think about nutrition and food and care about plants and animals, has come back to bite me. Literally. Is THAT CHEESE???!!!!

In my mind my dream time travel job has always to be employed in a kitchen somewhere in a castle or stately home. I think it comes from the Ladybird book Dick Whittington where the kitchen, where Dick met the cat, always looked busy and welcoming, if not very vegetarian friendly with its roasting hog. Also lets not mention the rats. I have previous where they are concerned.

It might also be down to the fact that I was brought up with the idea that food was love. I cannot eat salad cream without thinking of all those crispy Iceberg lettuce and prawn teas at my Grandma McKiernan’s house. There was tinned salmon and celery and spring onions. It might involve tinned crab or ham perhaps as my grandmother had honed her cooking skills in the war. It was a feast, not just on account of the pickled beetroot but because it was with family.

I envision myself as the kind of cook who is called ‘Cook’ and who can concoct a vast array of decorative and delicious cakes and comestibles with one swipe of her ladle. I am wearing rosy cheeks and a pinny in this fantasy and also a mob cap. I’m the kind of cook who is kindly to the snivelling scullery maid and always has the kettle on the boil ready for cups of tea. Although in the castle scenario this alters slightly, the mob cap vanishes and is replaced by a linen caul and dorelet number and there is no tea, only a flagon of something I have brewed earlier.

Did you know that once all the brewers were women? It was considered one of the feminine arts and they were known as Brewsters. Fact. It’ll pop up on The Chase no doubt.

In the Past, I’m the kind of cook who knows all the local gossip but in an informative and secret keeping fashion. I am the kind of cook that Cinderella could ask for a stray pumpkin, or if she can check that the trap has any mice in it to be transformed into footmen.

Oh. So maybe I don’t want to be a cook at all. Maybe, what I really want to be is a Fairy Godmother.

 

 
◄  Back to blog

‘a highly original talent’ – Beryl Bainbridge

______________________________________________________________________

I’d like to send you a book for free – you just need to tell me where to send it.

Web design by Creatomatic