Fortunately, the Hungry Quixote has had the Opportunity to spend last week at the Huntington Library of San Marino, in hopes of educating her Self upon the Dishes most enjoyed by fashionable Gentlemen and Ladies of Leisure during the 18th century. I particularly relished the letters penned by the well-known London socialite and Blue-Stocking, Elizabeth Montagu. Her early letters don't betray many enlightened musings upon the flavors of the age; seems like girlfriend pretty much lived on tea and spa water from Bath and consumed, as a daily exercise regimen, "two dishes of chocolate" then a "walk round the garden, and at home before the family goes to breakfast." However, as any promising young socialite is wont to do, she was all too eager to lend her opinions on the eating habits of others.
|She looks pretty good:|
Bath Water = Enlightenment Kombucha?
And then a few months later, she couldn't wait to be rid of an overly zealous locavore:
"We this day had an Epicure to dine with us who talk'd so much of eating that his conversation gave one a dinner, the Gentleman was just come from abroad and declared he thought nothing he had met in travelling equal to a Haunch of English Venison, and declared for his part he preferr'd England to any other Country because Eatables of all sorts were here in the greatest perfection. He was so loquacious and so voracious it was impossible to determine whether he eat or talk'd most, but for two hours his unwarried employment was the praise and practice of eating..."
Reading all of this talk of Gormandizing, however, made it impossible for me to suppress the growing Hunger in my Stomack. And as long-time Readers of this Blog know that its Authoress is particularly fond of Salleting, around 12 of the clock I retired to the Botanick Gardens, lusting after the Delights of the Vegetable Kingdom.
|The Desert Garden|
|The Chinese Garden offer'd pleasing Exotick Fare|
But the prodigious Line hinder'd all Hope of Expediency
|Day One: The Holyday Special|
Chicken, Blew Cheese, Pecans, Cranberries and Balsamick
|Day Two: Thai Tofu Sallet:|
Cashews, Cabbage, Carrots and Scallions