Thursday, 24 December 2015
Food, Glorious Food
It’s Christmas Time and you know what that means – family, friends, and feasting. Food has always been an important part of my life. Hmmm, what a curious thing to say. Of course it’s been an important part of anyone’s life, otherwise they aren’t here to say such a thing. What I mean is, along with the obvious benefits of consuming food (i.e. survival), food plays in important part in helping me express myself on a day to day basis.
I come from French and German heritage – so basically, whatever the event, feed it. If there’s a funeral, you feed people. If there’s a wedding, well certainly you must feed everyone. If there’s a birthday, or an anniversary, or a dog fight happening somewhere in the world – you guessed it, everyone must eat.
For me, when I cook for someone, I’m putting a little of my heart and soul into the food. It is more than just sustenance; it’s a way for me to show someone I care. I know this is going to sound really crazy, but I can’t stand watching food fights on TV (I can’t imagine how I’d react if one ever broke out in front of me). All I can think of when I see it happening is that someone, somewhere spent the time and effort and love cooking something that is now being thrown in someone’s face or splattered across the cafeteria wall (these things always seem to happen in cafeterias in the movies – perhaps that’s a commentary on the type of movies I’ve been watching).
I have so many wonderful holiday memories that involve food. One of my favourites is Christmas Eve tourtiere. My Mom makes the best tourtiere on the planet. I know other people say that, but in my case it’s actually true. If you aren’t familiar with this traditional French Canadian dish, it’s a pie filled with ground pork and mashed potatoes all seasoned with savoury sage and other spices. Some people like to eat it with ketchup (I’m in that group), and some folks insist on having a dill pickle with it (heck, I’m in that group too). One of my relatives loved slathering a thick layer of real butter over the crust before diving in to the heavenly dish. Any way you slice it – pulling that fresh, hot pastry out of the oven after midnight mass was always the official start of the Christmas holidays to me.
The photo I’ve included was the lunch I made for myself today – crab cakes with sweet Thai chili mayonnaise and a spinach and tomato salad.