3
" I notice you have written about mussels a few times, but you only ever mention cooking clams. I recently learned a creative mussels recipe from a Frenchwoman I met on a voyage to the Far East. I am enclosing a packet of saffron from that voyage. It is my small way of thanking you for "Letters from the Island."
For steamed mussels, in a stockpot add a generous pinch of saffron, coarsely chopped garlic, and parsley to a half cup of melted butter. The red enamel pot you mentioned in your column about racing Dungeness crabs, the one with the pockmark from your niece's Red Ryder BB gun, will do perfectly. If you can't find fresh garlic, shallots can be substituted, but in my opinion, without fresh garlic the dish isn't worth making. The Frenchwoman told me the addition of a cup or so of white wine is considered standard for this broth, but she prefers vermouth. I agree with her. It gives the dish a crisp, botanical flavor, and I can save my Chablis for drinking with my meal. "
― Kim Fay , Love & Saffron: A Novel of Friendship, Food, and Love
6
" Spring is such a hopeful time on the island, and despite the pall that continues to hover over our nation, I find it impossible to resist. The air is still chilly as a well-digger's ear first thing in the morning, but as the hours pass it hints at the warmth to come in later months. As the days become longer, the rains change. They are less punishing and more promising, bringing out the native grasses and glimpses of green on the trees. Then there are the little families of deer, grazing as if the entire island is a spring buffet, and wild rabbits are hopping everywhere. "
― Kim Fay , Love & Saffron: A Novel of Friendship, Food, and Love
7
" Our crab pots are out front, and Francis has fixed a big metal barrel right on the beach. He lights a good fire to get the water boiling, and after the crabs are cooked, we women sit on the patio shucking until we have a mountain of meat in the middle of the table. We stir up buckets of cocktail sauce from catsup, mayonnaise, Worcestershire, lemon juice, and celery salt, and the kids come running. They eat on their towels on the sand, soaking up as much sun as possible to get them through the next winter. "
― Kim Fay , Love & Saffron: A Novel of Friendship, Food, and Love
8
" Your mention of Elizabeth David reminded me of her recipe for risotto alla Milanese, which I have wanted to try for a long time. As I am sure was the case in your area, the grocery store shelves went bare as everyone prepared for end times. In a harebrained panic, I rushed to C & K Importing for their gallon cans of artichoke hearts, and by the time I got to the Mayfair, all the macaroni and bottled water were gone. Fortunately, I already had the ingredients for risotto in my pantry.
It was a balm to turn my attention to rice and butter. It was my own small way of rebuffing shattered nerves and the Reds, although I suppose hamburgers or hot dogs would have been a more appropriate form of patriotic resistance. "
― Kim Fay , Love & Saffron: A Novel of Friendship, Food, and Love
9
" I don't have anything as exotic as saffron. I hope a jar of blackberry jam will do. As you know, I write often about picking wild native blackberries. It's a chore since they're not easy game like the big purple bubbles that grow all over the sides of the road around here. Whenever I set out to hunt for a hidden patch in an old clear-cut, Francis accuses me of looking like a hobo with my canvas sunhat, khaki trousers, and Folgers cans tied over my shoulders. I don't care. When I'm in the brambles, I'm happy as a clam at high tide. Just writing to you about it makes me wish for July mornings. There's always a perfect moment when the sun strikes the bushes and a deep, sweet, earthy smell rises into the air. "
― Kim Fay , Love & Saffron: A Novel of Friendship, Food, and Love
