I very much like the movie which this blog is named after, and it is completed unrelated to this entry so see it if you wish but please do not ask for hidden connections later.
If you read the posting this afternoon you would garnered that I was deeply worried, perhaps you felt the tension. Anyway the water was on by 5pm with an hour to spare. Everything was simpplified, a lond divison laid itself out in front of me: I would put the sauce in the oven to heat up saving me my last pot for the noodles, there was no dish shortage afterall, cleaning became unnecessary. I had put on Thesalonia Monk too, some Jazz artist whose album I had taken out from the Library. Cool and relaxed was I. Yet I did not let things be. Earlier I thought to myself that when Marc and LIndsay arrived that I would joke to them saying that I had planned an elaborate feast but the plan, due to the lack of water, was spoiled. Ha, ha, ha. Now, with running water, newfound hope, Thesolonia monk's jazz cd haved switched over to a trance, world, groove music CD, provided by the house, I decided that I would in fact prepare an elaborate feast in the following hour. Why not? I figured the house was so well stocked and well equipped, anything was possible. I would still heat up the tomato sauce and prepare the rice noodles, but why not an appetizer, Leek soup, and real first course, something meaty, like trout. 5:10pm. First I cleaned, my rule of thumb is that you can't cook in a filthy kitchen. 5:20pm. Could I do this, I asked, as I pranced -in my mind I was dancing to the groove- upstairs to downstairs, across the house searching for cook books -how to cook and prepare fish; Rush Hour Recipes; A soup makers bonanza- were the ones I chose- and gathering ingredients. 5:30pm. The soup recipe was too sophistated for me, "Leek and Jasmine rice soup", because it required processes with which I was unfamiliar -placing fresh herbs in a cheese cloth and steeping it in the broth, this process had a french name- and because it had ingredients I did not have! I felt clueless at this point because all I wanted to wanted to make was a milk base puree with leeks and potatoes and there were to many cooks books to search through. I decide to follow some of the directions of the earlier recipe to keep busy and when taking the leeks out of their packing I noticed it was labelled with a recipe for a milk based leek soup. Instead of potatoes it called for parsnips -didn't the madame of the house show me parsnips during our tour?- indeed, it also called for an unripe pear, handily I noticed for the second time a ripe pear on the counter mixed in with the apples. Clearly this was providence or the owners had intended to cook the same soup!!!! Conveniently, I had saved the vegetable broth from the last time I cooked poached trout and so I reused it as abroth for the leek soup and for, this time, steaming the trout.5:55pm. I boiled the water for tea. 6:00pm. Nothing was ready. But, I had emailed Lindsay twenty minutes previous asking her to pick up bread. 6:10pm. My attempt to blend the vegetables was half successful, I put them back on the stove to soften them up a little. Otherwise my broth for the trout was ready, the trout was still frozen, I reasoned that I'd defrost them in the microwave later. Things slowed down, the World music/groove CD was done, I put on Bartok instead, eerie string music, whatever. The leek soup was on to high of a temperature because the milk almost foamed over, (later,the soup was served as capocino leek soup). The guests arrived, Bartok, I realized was too eerie for me and back went on Thesalonia and his sweet Jazz.
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