Having foodie friends is great. In their working lives, Erik works for Elton John and Rachel is an art teacher. They’re just about the coolest couple we know and in their downtime, they cook.
Well, not just cook, Erik sources the freshest, most local ingredients, crafts recipes to perfection and likes nothing more than to pass on his culinary wisdom. The boys were therefore delighted to get their hands thoroughly meaty in the pursuit of the perfect sausage a couple of weekends ago. They shredded oregano, stripped fat cloves of organically-grown garlic, chopped and squeezed chunks of pork and filled their sausage cases with their mixture, all under the watchful eye of Erik.
All to often, I forget to involve the boys in preparing and cooking their food. The daily dance takes over and dinner becomes something you need to prepare and shovel in as quickly as possible before ferrying one or other of them to their next after school or weekend activity.
But they’re really interested in it. They loved knowing that the two types of sausages they ate sizzling from the barbeque (Toulouse and Italian) were nothing more than a series of disparate ingredients a couple of hours earlier and they were really proud they had made them themselves. They smelled and tasted each of the ingredients, pronouncing oregano like grass and paprika like sneezing powder and Xavi marvelled at the garlic, having just planted some himself at school.
We sat around the barbeque and chatted and it reminded me that the slow, pleasurable and convivial preparation of food is something to be savoured. People coming together to enjoy good is one of the simplest pleasures in life. We had a great time. And Erik’s stories about Grace Jones were extremely amusing…