The rabbit hole of research led me to investigate aspic the other day, Gentle Reader. What this article calls “Jelly covered piles of carved food are an excellent visual shorthand for absurdly poncey cuisine.”
Despite the general pooh-pooh attitude, I would actually rather like to try aspic. I’ve managed to make it inadvertently out of fish once or twice. If memory serves I did the pink peppercorn Ancient Roman dish and . . . but that’s another story.
Then, on the feed, this article from Time Travel Kitchen on the subject of tomato aspic turned up and I figured it was a sign.
Don’t tell the AB, but I think I might have to try to make aspic soon. I do love strange and wiggly foods. I blame copious amounts of blancmange foisted upon me by my grandmother as an innocent child. Gelatinous just seems exciting. Plus it’s an excellent word, gelatinous.
This may, or may not, explain the recurring presence of calf’s foot jelly in my novels.
Quote of the Day:
Recent research on Wiki and I found this fascinating.
“In Scandinavia, there existed, for example, the famous race of she-werewolves known with a name of Maras. If a female at midnight stretches between four sticks the membrane which envelopes the foal when it is brought forth, and creeps through it, naked, she will bear children without pain; but all the boys will be shamans, and all the girls Maras. Women who took on the appearance of the night looking for huge monster half human and half wolf. The transformation was slow and suffered from screaming, hair and nails grow, the woman’s face stretched into that of a hungry wolf meat and leaving room for animal instinct. In fact, the Maras were almost all women from peasant and plebeian classes. Let’s just say a popular version of the Norse Valkyries.” From Wikipedia on shapeshifting