We were invited to lunch at a friend’s house last Sunday, where we met their handsome, polite, nicely-mannered dog. While we ate, he sat by us with a gentle expression that said: ‘If you’re having trouble finishing, I could possibly be of assistance…’ This is, of course, in stark contrast to Hugo, who barks impatiently and punches Luc in the thigh with his paw, his expression along the lines: ‘Oy! Give me food or I’ll send for backup!’ There is a Peanuts cartoon, in which Woodstock, Snoopy’s feathered friend, sends Snoopy an invoice for damages at a party he had hosted. I’m so glad our dogs are never invited to parties; it would ruin me financially.
I recently came across some funny stories on Twitter, and one of them made me laugh so hard that I dislocated two ribs (the joys of Ehlers Danlos!). Later, wandering aimlessly around the corridors of the local hospital, in my usual mask-induced daze (OK then, just my usual daze), it struck me that the ambient music was identical to a playlist I had on my ‘phone. When, in passing, I mentioned this coincidence to the doctor’s secretary, she said, very kindly, and in the hushed tones usually reserved for maniacs and idiots, that actually the music seemed to be coming from my handbag. I had inadvertently transformed my handbag into a little leather ghetto blaster!
Luc is using our fussy cat as a means to critique the food I prepare. He keeps saying things like ‘the cat didn’t finish the beef bourguignon because he found it a bit fatty’, or ‘Minou preferred the Coq au Vin you made last time’. The cat had better learn to stop bellyaching, or his homemade food is going to end up in the dogs’ bowls…
Galette des Rois (or King Cake) has been a tradition in France since the 14th century. It is served on 6th January to celebrate Epiphany, although they are generally available throughout January. The ‘king’ is represented by a ‘fève’, or charm, hidden within the cake. The person to come across the ‘fève’ in their slice of cake, becomes ‘king’ and has the dubious honour of wearing a paper crown for the day.
Recipe for king cake (serves 6)
- 400g puff pastry
- 2 tablespoons apricot jam
- 75g butter
- 100g sugar
- 2 eggs, beaten plus 1 egg yolk
- 140g ground almonds
- A pinch of salt
- 2 tablespoons Cognac or Armagnac
Preheat the oven to 200°C. Divide the pastry in half, roll out each piece and cut into roughly 25cm rounds and place one round on a baking sheet. Spread the apricot jam over the pastry (not quite reaching the edges). Beat the softened butter and sugar together until light and fluffy, then add the beaten eggs. Stir in the ground almonds and salt and add the Cognac/Armagnac. Spoon the mixture over the jam and spread evenly. Brush the edges of the pastry with a little water and cover with the second round, pressing at the edges to seal. Make a pattern on the top with a sharp knife, then brush with egg yolk. Bake for 25-30 minutes until golden. May be served warm, but not hot, or cold.