Solstice Delight

Solstice Delight

chocolat

It seems to me that the most à propos food to take in on this solstice night is : Theobroma cacao—”food of the gods.”
I don’t know if the Mayans got their calendar from the Olmecs too, but it looks like they got they got the Kakawa, that is chocolate, from Olmec.

“The Maya derived a lot of their high culture from the Olmec,” said Coe, also professor emeritus of anthropology at Yale. “Even the word ‘cacao’ is not a native Maya word—it’s Olmec.” The Olmec lived in the southern Gulf of Mexico between 1500 and 500 B.C., and their influence extended to Guatemala, Honduras, Belize, Costa Rica, and El Salvador.

“The new find is hard chemical evidence that the Mayans were drinking chocolate in 500 B.C.,” said Coe, suggesting that people were cultivating the cacao tree long before the Maya civilization, which flourished in southern Mexico, the Yucatán, and the highlands of Belize between 500 B.C. and A.D. 1500. source

& this is how I made our heavenly solstice Xocalatl —the original hot chocolate in Aztec culture:

1/2 bar of  organic 80% cacao
1 cup of home made almond milk
1 tbsp arrowroot
Raw agave nectar to taste
1 cup of whole milk

Melt cocoa with almond milk, add arrowroot & bring to a boil & whisk. It will thicken, add the milk, bring to a boil again. Whisk again. Strain and serve.
Happy Solstice everyone!

 

 

29000 years ago…and Paleo Lunch

29000 years ago…and Paleo Lunch


It is humbling and powerful to walk through the entry arch of the Gargas Cave. For thousands upon thousands of years humans have entered the cave through this very opening. The Cave of Gargas is situated in the central Pyrenees, 40 minutes away from my hometown. Though mostly famous for its panels of stenciled hands dating from the Gravettian period (between 28,000 and 22,000 years ago) Yoan Rumeau, curator of the cave, explains that the cave has seen traffic for way longer than that, and even though the hands are the more dramatic artifacts, the engravings —probably from the Magdalenian period— are extremely complex and deserve serious attention and studies. Tribes of nomad people moved around the “Perigord triangle” and came to visit this cave periodically. This theory is supported by the similarity of tools found in the archeological digs.

Gargas

Personally, I was mostly interested in looking at  feminine representations and Yoan Rumeau was extremely kind to tailor the visit according to my interests.  All of these representations are incredible, but the most breathtaking for me was a 5 inch natural vertical opening in the rock that has been reddened with  iron oxyde pigment. It looks exactly like a vulva: from the texture, to the wetness, to the bulging, to the color, it was intensely “real.” I will expand on this visit at another time but the  energy it gave off, plus the visual and scholarly information gathered fed my research & concerns about the Vulvic Space/Knowledge.  This project is inspired by the work of Carolee Schneemann and will include a manisfesto, paintings, texts & performance. Hopefully there will be more on this later. I want to thank Yoan Rumeau for his explanations and the way he so generously gave of his time.

High from the visit I stopped at my brother Pierre’s — he and his partner Christine live quite close to the cave. In fact, Christine ran the cave’s restaurant  for years, though she is now retired and the restaurant is defunct. The photo with the Gargas painted sign is taken from their home. As it was 3:30PM when I arrived, Christine and Pierre had lunched already. I was really hungry and Pierre offered to cook me a palombe (ringdove or wild pigeon) in his fireplace. The birds had been shot on Sunday and brought as a present by his friend Henry Christophe, hunter and journalist. Pierre trussed the bird with a nice slice of lard, brushed it with some oil and piment d’Espelette —chili from the basque country—, salted it and then hung it in front of a roaring fire.

While we had some red wine we occasionally tapped the bird to make sure all sides cooked evenly.  25/30 minutes later we judged it done,  Pierre cut it in a half and said “all yours!” Christine took the pan that had collected the drippings, reduced the juices on the stove for a few minutes and poured it over my bird.

The cooking was simply perfect, moist, gamy but not too strong. I took my time, savored each bite and left the bones clean. I also had to be careful not to break my teeth on the tiny bullet. What a delight!

For dessert I had Christine’s scrumptious  home made quince jelly with fresh walnuts and then tea and a piece of local tourte —a kind of fragrant pound cake. I left the village of Aventignan (where the caves are) fully satiated with images, smells and tastes that made me feel like I had traveled through time. I was an ancient woman driving through the narrow valley where the white peaks defied the Prussian blue sky.

Photos by Pierre Peyrafitte

Troy-Ithaca: Quelle Journey!

Troy-Ithaca: Quelle Journey!


I am not sure what is the final mileage the 21st century Odysseus,  A.K.A. Douglas Rothschild, ended up walking along small roads between Troy (N.Y) & Ithaca (N.Y) but it should be pretty close to 170 miles in 8 days! Congratulations to Douglas & to Anna Moschovakis & Matvei Yankelevitch (both active members of the Ugly Duckling Press Collective).  This is how it all began for Pierre Joris & I, but it had been in the brew for a quite a while when Anna Moschovakis sent out this email in June :

A few years back, Matvei Yankelevich and I had some idle idea that it would be fun to make a film of Douglas walking from Troy to Ithaca. It just seemed obviously like a good thing to do. This summer — soon, in fact — we’re going through with it.

We’re calling it an Experiment in Potential Documentary. But you could also call it a Constraint-Based Happening. In any case, the basics are simple:

— Douglas takes one week at the end of July to walk from Troy to Ithaca, on backroads determined primarily by the “walk” function on a GPS mapping software.
— Douglas wears a mic the whole time, so that all of his speech — including talking to himself, if there’s any of that — is recorded.
— Friends of Douglas’ join him for portions of the walk. He will know which people have been invited (though we will add some surprises too), but he won’t know which people to actually expect or when.
— People who can’t join in person can indulge instead in a desultory phone conversation with Dug as he walks.
— Much of the proceedings are filmed in HD video and with a variety of other means. Douglas, too, has a camera. Visitors, too, are handed a point-and-shoot video camera to employ as they wish while with Dug.
— The journey culminates at a Banquet and Poetry Reading in Ithaca, co-hosted by Catherine Taylor and Stephen Cope at an arts venue, to which the local community will be invited.
— Homeric overtones may be explicit, implicit, or cast aside altogether — though certain episodes dear to Douglas (e.g., the trip to the underworld) will be incorporated and we will ask each person who joins Douglas to bring a copy of the Odyssey (in any translation, or in the original) and to read a portion of it to the camera.

We hope YOU can participate in some way!

With many others Pierre Joris and I did. I will not tell you about the details of what happened because that is Anna & Matvei’s potential-in-the-making documentary project: they have 58 hours of audio and 11 hours of video recorded. Let’s hope they can gather all the necessary resources to play with it.  Meanwhile I just wanted to share the menu and pictures of the banquet — for the Chanterelles episode click here. The Banquet took place at the house of Wylie Schwartz, overlooking Cayuga lake and food was coordinated by Catherine Taylor, Stephen Cope, Anna, Trevor and myself, while many others helped with logistics and goodies.

At around 6:30pm —& after shooting his bow-oar through a dozen  axe head— Odysseus arrived at the banquet dressed in fine clothes, oar still in hand. A lovely band (sorry was busy cooking didn’t catch their name) greeted him and played throughout the banquet. As the sun went down Odysseus Rothschild (or Dugysseus, as Pierre called him) told us the tales of the journey. Hermes read beautiful messages from far away lands like Brooklyn, we also heard Homer’s writing in Greek, songs and passages of Charles Stein translation of  The Odyssey until deep into the night & after moving the party twice with our last being the harbor of Catherine & Stephen, until the wee hours, I don’t remember what time we left!


Menu:
Cheese platter: Syrian cheese, brie, local cows milk hard cheese, grapes, hummus & pita, lamb burgers, marinated olives, garden greens, feta salad, cucumbers, white & purple carrots, (from Anna & Trevor’s garden), artisans breads, baklava and plenty of ouzo, wine & other liquids to wash it down!

Eric Paul brought an amazing sausage from a local Ithaca’s charcuterie. We owe thanks to Lori & Tom who let us take over their kitchen to prepare the lamb burgers.

Epilogue:
The poets have decreed that Odysseus can now rest. He met enough people and told them all about oar & sea. A shrine has been built & sacrifice have been  performed. He is all done & can now return safely home, write more poetry and travel for pleasure as it pleases him!


Sangría Brava!

Sangría Brava!

In order to fully support Spain during the The World Cup Final I decided to make sangría. It was very  à propos as we were invited to the home of Spanish friends and neighbors. They had made a delicious buffet of empanadas, calamari, arroz negro (black rice, made with sepia ink), chorizo, queso manchego. They had decorated their entire living room red & gold & I think my sangría matched the intensity of the event!

Most sangría recipes call for sweetening ingredients—sugar, honey, ginger ale, seven up…etc. These ingredients are the main reason why sangría hang-overs are dreadful. I worked out a recipe that requires none of the above and and will save you from a terrible headache. I usually drink the first round straight, then I add a few ice cubes and if I sense it is going to be a long drinking stretch I cut it with  seltzer  — always in my glass never in the main container. Needless to say,  this is a sangría con conjones! —meaning strong— so use in moderation, not like I did, though no headache this morning!

Recipe:
4 bottles of wine (Tempranillo)
1 cup Cointreau
1/2 cup Spiced rum (I add a vanilla bean to the bottle)
1/2 cup Spanish brandy
3 oranges
1 Lemon
2  apples
4 peaches
Marinate overnight in the fridge

I marinate the fruits overnight which means that they will loose they original color but will have flavored the wine that much more! Salud!

Viva España & congrats to “La Roja” for a beautiful World Cup!

Crunchy Farro Salad

Crunchy Farro Salad

Faro, farro, emmer, triticum dicocum or simply put: wheat! Supposedly one of the first wheat domesticated in the Near East. No time to get into its history but it makes a nice crunchy salad. I soaked it for a few hours, cooks it in water, drained it when soft, and added the above ingredients. The ingredients were chosen by default, that is what was available in my fridge. You can get as creative as you want and add  things like: nuts, raisins, onions, radishes, peppers, shrimp, chicken, duck — o, yes, duck would be excellent! Just try it.

This is a great dish to take along at pot luck and picnics because it doesn’t get soggy. Bon Appetit! I’ll be back sooner that later with more! I have been busy. Merci to stick around.