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The new banqueting table arrived last week. So many good times were had around the old one, with its history and family connections, it'll be missed. Truly I can't see the likes of the occassions it hosted every coming around again. The new one is more fit for today.
Out went the invitations to sit around the new table; mostly to whānau; both near and far. They must have remembered the old days — some moved further away, others had to wash their hair; something. No, it wouldn't be a cèilidh, not like the old days. Rumour has it that even Balmoral is quieter in these times.
Cook loves a party! She doesn't need an excuse to show off. Besides, she could put me in my place for invading her kitchen with my humble beigels. She'd have a plan, so after instructing the butler to bring up a chilled bottle of New Zealand's finest to accompany the smoked salmon and beigels I had kept for her, it was best to withdraw and not interfere further. Oh, no, I don't mean a Central Otago Pinot Noir. That wouldn't be appropriate, chilled or to accompany the smoked salmon — no, I sent him to get vodka, and two shot glasses for his trouble. Actually, the liquor situation has improved since we let go of the housekeeper.
Something roused Cook's spirits! Among the banging of pots and pans came hearty cries of Na Zdowie, the clink of glasses, and replies of Sto Lat!
The feast was exceptional! Cook has a gentle hand with the Estate's asparagus, always keeping an eye on the seasons and the Gardener's bounty — never the abomination of grilling, "cremation" she calls it — just tender, and simply dressed with a little bit of butter. Her repertoire is almost endless. I suppose cooking for as long as she has you learn things. One thing she has learnt is that her brownie is without peer: the essence of chocolate, supercharged with walnuts, and a sauce of the Estate's raspberries from the freezer — one of the few out of season things she'll countenance.
It wasn't a late affair. With the guests all safely away, the dishes, cutlery and glassware collected up and stacked for the Scullery Maid to come in the morning, and me about to turn out the lights, I noticed this collection of things, not arranged, but as they fell. It's just a token. I'll keep this memento to commemorate the arrival of the new banqueting table.
That's when it occurred to me: Cook promised artichokes. There weren't any artichokes, just an empty vodka bottle and two discarded shot glasses, left where they fell.
25 April 2008 116/366 I was in bed until 3.00 watching the BBCiPlayer. Quick wash then out to get tiddly on cosmopolitans. Home via the 24hr beigel bake. Man I'm such a bum sometimes.
Brick Lane London Britain's First & Best Beigel Shop Established 1855 Reopened after a Closure: Sign of the Times
Bernard Scherrer left his native Switzerland at the age of 22 for extended travels before reaching Texas in 1833. After serving in Burleson's regiment during the Texas Revolution, he received a land grant in Colorado County but settled in Beigel settlement (Fayette County) about 1838. Here he served as Justice of the Peace, County Commissioner, and in 1845 he married Gesine Eliza Margarete Koch. He left his civic, farming and freighting duties to serve in the Confederate Army during the Civil War. This cabin, Scherrer's first residence in Texas, was moved to this location in 1975. (1992) (Marker No. 379)
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A pretzel (known as Brezel in German) is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way ("a pretzel loop"). Pretzels in stick form may also be called pretzels in the English-speaking context. For seasoning and decoration various glazes, salt crystals, sugar and various seeds or nuts can be used. The size varies from large enough for one to be a sufficient serving, to much smaller.
A bagel (also spelled beigel)[1] is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.[2] The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye.
Annabella Curran, Celebrate Red committee member (left), and Barbara Beigel, development specialist, American Red Cross New Jersey Region, attend the American Red Cross New Jersey Region Celebrate Red! gala on Thursday, May 12 at Mayfair Farms in West Orange.
Photo taken on Thursday, May 12, 2016 in West Orange, New Jersey.
Sheryl Steadman/American Red Cross