Fishing around

In and other spirits, coffee, Current reading, Food, Names and Titles, New story, notes, or juice, Story material, Tea, Uncategorized, Wine on January 5, 2016 at 9:32 am

Published in nineteen sixty-three. Paper: foxed to the point of framing the black and white line drawings of oil cruets, fishes and lobsters dancing off happy plates. Not to mention the recipes. A Crabe Pouf, at a lowly one hundred and sixty-one calories, for instance. Or baked apple with a marshmallow stuffing. Or the two-page testimonial to Sucaryl in which the author – a dietician, according to the book – expounds on its stupendous virtues and assures her darling female readers she is not paid by the manufacturer to promote this wondrous adjunct to weight loss.

All this, in one of the books that find their way to the local Social Center as donations. For me, the real come-on wasn’t the title (500 nouvelles recettes pour maigrir) but the dietitian’s name. Of Basque origin, the name Behoteguy means “shelter for mares”, according to Google. Which is fascinating in and of itself.

So into the stewpot goes the name Behoteguy along with the typically sixties-style drawings and page layout. The recipes… What can I say. All signals turn red when someone starts the list of ingredients for a “Chinese” recipe with: 1 large can of bean sprouts. Ghost of Chicken Boiled in Welch’s Grape Jelly* – Begone!

The stewpot? The holding file, if you prefer, where assortments and oddments must collect so that a vague first outline of something new can emerge. The other story is quite finished but I have no time today to fiddle  with automatic features for page-setting.

Oh, and here is a line drawing showing a pineapple, a bottle of bubbly, a glass (with bubbles), a pear, a banana, an apple, cherries, strawberries… On the bottle, a label. It reads



Poor Veuve Clicquot. To thee I raise my bowl of café au lait.  But the book inspires. Into the stewpot it goes.


*A classic one-time experiment, straight from my mother’s kitchen. For the uninformed: when boiled long and hard in water and grape jelly, chicken skin turns an astounding shade of… No time to dwell on finding the proper name for the shade. In fact, it may still be in need of invention.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: