Election Day here in Virginia. We have one every year. But, of far more worry than tapping that box next to the unopposed candidate for our district’s House Seat, is whether or not to serve a fourth course for book club this evening.
We’re reading, at my suggestion, Any Human Heart, and so I determined to serve an English meal. Once I’m done boiling the pizza….
Just kidding. I will serve a soup course — ideally consommé, but I don’t think I’ll have time for that — followed by a shepherd’s pie (which uses lamb instead of beef as in a cottage pie), a salad, a sweet (again, doubt I’ll have time to make a trifle) and cheese plate with port. The thing is, a traditional English meal should have a course following that pie. Something like a roast bird with wintery roast root vegetables. I only know this thanks to the inimitable Aesthete’s suggestion that I purchase a copy of Arabelle Boxer’s Book of English Food: A rediscovery of British food from before the War.
When the Aesthete makes a suggestion…. well …. Who better to lead from the front?
Before I saunter out to buy some cheese and a few sundries (oh yes, and “vote”), I thought I’d leave you with a few pictures by the fellow responsible for the cover of my copy of Boyd’s book, Duncan Hannah. The cover is by far my favourite, but all the same, one of the following is my desktop pic at the moment. Can you guess which one?