There is something very cleansing about stumbling into a cold bleak January after the outrageous indulgences of Christmas and New Year celebrations. A long random and biting walk along a cold empty and windy beach is the very tonic to help you think about the year ahead and what you could, possibly, achieve.
Last week we had a dinner party for some delectable folks, one, my brand new goddaughter Alice May, peach that she was, she didn’t drink a drop of proffered wine, insisted quite simply on her mother’s finest homebrew. Meanwhile, however, the rest of the bunch well possibly just moi and one or two others got completely plastered.
The old man has bought for himself an electronic piano, that is; a keyboard. I didn’t know I was snobby about these things but I was like: “a bloody keyboard?”.
Nothing can be more fulfilling than preparing a feast of epic pleasure for your dearest and oldest friends. To lay a table with glasses, flowers, champagne and evening sunshine.
To present the ones you love with rich, simple tastes, to spoil them with fresh seasonal flavours and to sit together and toast your 30-year friendship with laughter and memories. What could be sweeter than simply being together under a star packed sky.
A dish of perfectly juicy and roasted quail teamed with baked aubergine, tomatoes and local goats cheese, sets off the main course. The quail marinated in crushed garlic, herbs de provence, salt and pepper and oilve oil for as long as you have – pan roast the tiny birds so they become golden and crisp – roast them off in the oven for a little time – constantly check them to keep them pink and juicy. Place the sliced aubergines in a dish, drizzle them with olive oil and anoint with S&P, bake in a hot oven for twenty minutes before placing the sliced tomatoes and crumbled cheese on top – roast again for another ten minutes until all is caramelised and soft A rich red poured into deep glasses to drink with. The time gentle floats around you as you savour each mouthful and smile with your luck.
A good ripe Coulommiers camembert, a super poky roquefort and a hard pourtalet, the last of last autumns creamy walnuts and a juicy pear make for the perfect cheese course.
Hours later, the sun has well set, the stars, planets and satellites course above our heads, the wine and food has left us mellow and at peace. Finally we finish with a plate of roasted nectarines – dusted with cinnamon and served with a generous spoonful of creme fraiche mixed with natural yogurt, icing sugar and fresh vanilla – adorning them. We have feasted like kings and we are at peace with the world – all is good and we are blessed with this moment.