TO TRAIN OR NOT TO TRAIN?

I have always been a firm believer in training, not only for my own personal development, but also in the belief that in my role as an elected member of both South Somerset District Council and Somerset County Council, that when making important decisions which will affect local residents, I must be well informed.

As a long-standing councillor, who has served on a number of statutory committees, and who has been in receipt of the appropriate training, I nevertheless feel a little aggrieved when I am required to repeat the training.

However, we can all learn something, and it is vital, for newly elected councillors especially, to receive the appropriate training in order to retain public confidence in the decision-making process. Several recent decisions seem to have given rise to public concern.

It is natural that at public committees, such as the Regulation Committee, particularly when dealing with large planning applications, that feelings will run high.

On occasion, when elected members who serve on such committees are unable to attend due to other commitments, it is possible for them to be substituted by another member.

Until today, I had understood that this was only possible if the substitute had received the appropriate training.

In an email exchange from an SSDC Officer as recently as 17th October 20219, I received the following: ‘I have checked back on the member training and as the proposed substitute has already undertaken the regulation training, any other members would have to undertake training before becoming an active member of the committee.’

At the time of writing, when five substitute members were put forward to attend today’s Regulation Committee meeting, no confirmation was forthcoming for a number of those present having received the appropriate training.

When this was challenged, the response was that this was not a legal requirement (true, but not the way it was originally put to us by SSDC), simply that members of committees should be ‘reasonably experienced’. There is of course the argument that those attending today’s meeting, many having only been appointed for the first time in May 2019, cannot possibly be experienced enough to make a decision in relation to a large development of 120 dwellings, which will have significant impact on a small market town.

I fear this is SSDC changing the goal posts. Should we be trained, or not? Surely, we must expect that those making such decisions on our behalf, not least because in relation to local authorities, and parliament, they are funded by the taxpayer, should have knowledge of the subject matter in hand?

INSPECTIONS - JUST A SNAPSHOT IN TIME

As a professional hotel and restaurant inspector for almost 25 years, it never ceases to amuse me the extent to which hotels and restaurants still get their knickers in a twist as the mention of ‘an inspector’ in the house. Such was the case recently when, in my role as a college hospitality tutor, I was observing students in a high-profile luxury hotel with a reputation for excellence.

Apparently, an AA Inspector was to be staying the night, and everyone was on tenterhooks. My own thoughts are that firstly, they should not be aware of an impending inspection, and secondly, an inspection is only a snapshot in time. With the best will in the world one person can only eat so many meals in 24-hours and sleep in just one room. No doubt they will have been given the best room in the house and will dine on the finest cuisine that is one offer.

Nowadays, as one of the ‘invisible’ women of a certain age, with very few exceptions, I am able to carry out my visits incognito. I am increasingly disappointed at the inability of the so called professionals who are unable to conceal their identity, at least until they get through the door. I recently took the Good Food Guide to task over the same issue where I know that establishments knew in advance who was coming. I was also less than thrilled to see in print a dessert described as ‘divine’, when it had been made with the cheapest own brand supermarket ingredients. Since when did the quality of ingredients, and the taste buds of those judging the results, become superfluous?

With the best will in the world, even the very finest establishments cannot possibly get it right all of the time; the general public, celebrities or not, are a fickle bunch. What matters most of all is the intention. Whilst establishments with plenty of money to spare can go all out to provide the highest standards of service and facilities, what I feel matters most is hospitality, the way in which a service is carried out. Some of my most memorable stays have been those where disaster loomed, but the attitude of those working there, and their ability to take ownership and provide solutions to a problem, came to the fore, making me feel valued as a customer.

I have a constant battle with colleagues over my assertion that the customer is always right but it is after all the customer that pays the bills.

Pleasing the punters can be difficult but is much simpler if you have accurately identified your target market and tailor your offering to meet their expectations; this is why so many of the cheaper chain restaurants remain successful in a tough market; the ‘pile ‘em high and sell ‘em cheap’ mentality. Expectations are low and consequently easier to meet.

We often make the mistake of thinking that in order to be the best, things have to be extravagant or expensive. I certainly like a bargain, but I value quality more. When funds allow I appreciate luxurious cotton sheets, a fabulous multi-course tasting menu, or a glass of my favourite Champagne. But equally I yearn for the crackle of the crust of freshly baked bread, or a bowl of homemade soup that makes me gasp as I inhale its aroma and take the first slurp.

My advice to anyone under threat of being inspected is to keep the information to yourself, if for no other reason than that it makes staff nervous, affecting their ability to perform well.

Being constantly on the lookout for those whose role it is to expose us, warts and all, is a mistake. None of us are perfect. You are only as good as your worst member of staff, your worst room and your worst meal. As with most things consistency is the key to success.

Whilst the inspector is receiving the five-star treatment, my focus is on how the other guests are being treated.

WSET Level 2 Wine Course - October 2019

This course is intended for those with little previous experience in the field of wines and aims to provide information on the most prominent information appearing on the label of a bottle of wine. Students will be introduced to the main styles of wines produced by key grape varieties and a number of wine regions. By the end of the course delegates will be able identify from the information on wine labels what most wines taste like. 

Session topics cover:

• understanding influences on the style, quality and price of wines
• understand basic label terminology
• name and describe the character of the important grape varieties and the style of wines produced
• identify key countries and regions for wine production of wine and their main wine styles
• identify the main types of fortified wines 
• describe wines using the Level 2 Systematic Approach to Tasting
• give advice on storage and service of wine and food matching
• understand the importance of alcohol in moderation

WSET Level 2  Session Overview


Session   1:  Introduction – course and examination, tasting 
technique, food and wine matching, health and alcohol and wine faults.

Session   2:  Factors influencing style of wine, and label
terminology.

Session   3:  Chardonnay and Pinot Noir. 

Session   4: Cabernet Sauvignon, Merlot and Sauvignon Blanc.

Session   5: Syrah, Grenache and Riesling.

Session   6: Italy, Spain and Portugal.

Session   7: Sparkling and sweet wines.

Session   8: Fortified wines and spirits and liqueurs.

Session   9: Examination (50-question multiple-choice paper).

WSET Level 2 Wine Course - September 2019

This course is intended for those with little previous experience in the field of wines and aims to provide information on the most prominent information appearing on the label of a bottle of wine. Students will be introduced to the main styles of wines produced by key grape varieties and a number of wine regions. By the end of the course delegates will be able identify from the information on wine labels what most wines taste like. 

Session topics cover:

• understanding influences on the style, quality and price of wines

• understand basic label terminology

• name and describe the character of the important grape varieties and the style of wines produced

• identify key countries and regions for wine production of wine and their main wine styles

• identify the main types of fortified wines 

• describe wines using the Level 2 Systematic Approach to Tasting

• give advice on storage and service of wine and food matching

• understand the importance of alcohol in moderation

WSET Level 2  Session Overview

Session   1:  Introduction – course and examination, tasting technique, food and wine matching, health and alcohol and wine faults.

Session   2:  Factors influencing style of wine, and label terminology.

Session   3:  Chardonnay and Pinot Noir. 

Session   4: Cabernet Sauvignon, Merlot and Sauvignon Blanc.

Session   5: Syrah, Grenache and Riesling.

Session   6: Italy, Spain and Portugal.

Session   7: Sparkling and sweet wines.

Session   8: Fortified wines and spirits and liqueurs.

Session   9: Examination (50-question multiple-choice paper).

BULLYING MUST NOT BE TOLERATED

At the time of writing, students across the country have been celebrating their success and, in some cases licking their wounds, as they nervously obtain their examination results. For many it will spell the advent of a new stage in their life, as they gain the grades required to begin realising their dream, or are prompted to change direction, which can sometimes be a good thing. Personally, I have always embraced change, believing that even when things do not go according to plan I can learn from the experience; at the last count I was on my fifth career and still going strong. As we become older and more experienced, with the appropriate support of course, most of us are able gain the skills necessary to dodge the brickbats that life throws at us.

As a Samaritan though, I am all too aware that as we progress through life there are often significant challenges to be faced. Distressingly, I know that in the coming weeks and months when I am on Samaritans duty with my colleagues that the number of calls from young people in distress will increase.

At this particular time of year there are many young people for whom change will be a welcome release, as they move to a new school perhaps, onto university or into employment. For many though such change will bring about a high level of apprehension in relation to the new environment. Much has been written about bullying in our schools, colleges and the workplace recently, and all are now required to have policies in place, but it is not as simple as that. For young people especially, bullying, in all its forms, can be devastating in its relentless pursuit of a weak point in their armour; whether it is through physical abuse, name calling, trolling on social media, or being excluded in some way. For those of us who are responsible for the welfare of young and vulnerable people it is vital that we are vigilant in spotting the signs that the effects of bullying can have on them, either through a change in behaviour or an unwillingness to participate and engage in some way. It can be difficult to take action because of the the reluctance to come forward and the fear of repercussions, but it is not something that should be tolerated on any level, by anyone. We have a duty of care to hold those responsible for the care of our youngsters to account when it comes to this vile practice.

HORTON FLOWER SHOW - COMMUNITY COHESION

Since moving to this area over 30 years ago, one of the things I have appreciated most is the strong sense of community; the way in which people work together, often for free, to achieve a common cause.

In the case of Horton, I well remember the ceaseless, untiring efforts to raise funds for the new village hall, and the small part I was able to play in that. It hardly seems credible that it was 10 years ago; what a huge success it has been.

During the summer months I especially like to participate in the many activities taking place. As I am usually fully committed on the work front in July and August it is difficult, but this year, rather at the last minute, I decided once again to enter ‘The Flower Show’.

I am not the world’s best baker, largely because it is not something that particularly interests me, so I decided not to enter a Victoria sandwich cake; the omnipresent stalwart of all village shows. A bit of trivia for you – apart from the Queen Vic connection (she was partial to the odd slice or two, as her expanding girth showed all too well) Victoria sandwich cakes really took off with the advent of baking powder, created by Alfred Bird (of Bird’s custard powder fame) and because of its sensitivity to temperature, oven manufacturers use the recipe to test their ovens.

So, never one for doing things by half, I got rather carried away and ended up entering a total of 15 items; baking, jam making, photography and flower arranging. Oh, the stress of it all! Trying to produce tempting, yummy, perfect specimens sufficient to impress the judges, is far from simple. I have a tiny, ill-equipped kitchen, and for some baked goods it is better to have produced them on the day. Hence, many hours spent burning the midnight oil, then up at the crack of dawn. Trial and error, trial and error…… three batches of chocolate chip cookies!

Come the day of judgement, I was absolutely thrilled not just to have gained three 1st places, and three 3rds, but also to have won the Roy Grinter salver for the most points in the cookery classes and the Bindon Cup for the most points in the cookery and preserves classes. To say that I was thrilled is the understatement of the year!

During the afternoon, as I watched the crowds milling-around I could not help but notice that the majority of us were what one might describe as being of a ‘certain age’, and middle class. I worry that we have a lost generation for whom learning to cook, at home or at school, has been superseded by the popularity of take-aways and ready meals.

Then there is the cost of entering village shows. The high cost of electricity to keep the oven going, in addition to the baking ingredients required, are likely to be beyond the budget of many people, especially those on low incomes or those struggling to get by on a pension.

In the coming year I am going to put on my thinking cap to see if I can find a way to address this imbalance, in the interests of maintaining that all important community cohesion and inclusion, and a sense of belonging.

Eastbury Hotel Seasons Restaurant Visit

Although familiar with Sherborne, I have not had the opportunity to visit recently, so having had a look at the menu on offer from chef Matthew Street, I admit that I jumped at the chance of giving Seasons restaurant at The Eastbury Hotel the once over, taking along a friend so that we could try as many dishes as possible. We had not reserved and on a sunny day there were just half a dozen other diners at lunchtime.

Billed as ‘comfort and elegance wrapped in West Country charm’ the hotel is situated along a quiet street, away from the hustle and bustle of this popular town centre, yet within easy walking distance.

The restaurant, which boasts 2 AA rosettes, is formal but not stuffy, and benefits from well-spaced tables. Located at the rear of the hotel, almost every diner is able to enjoy a view of the walled garden, with the bonus of a delightful terrace for al fresco dining.

As well as a range of comfortable sitting rooms for residents’ use, adjacent to the restaurant is a small bar, and it was good to see that wines by the glass were well priced. I especially enjoyed a small glass of the French Pinot Noir on offer at just £4.30.

I eat out around 5 times per week and love to try different flavours, usually preferring several small dishes to a main course, and the menu, although not huge, did not disappoint. I loved it that many of the dishes were offered in two sizes; what a great idea.

The food on offer had some interesting options alongside familiar favourites to please the less adventurous palate (burger, steak, fish and chips). There is clearly a focus on using local ingredients, supplemented by fresh produce from the vegetable patch on site.

The menu is à la carte and the same for both lunch and evening dining, with the addition of a 6-course tasting menu at night, at £45, plus £25 for wines to match each course, as well as a daily ‘nursery food’ option, which was sausages and mash on our visit.

Tucking into focaccia and olive bread with an unusual ‘tomato’ butter whilst we perused the menu, we opted to share three of the ‘small’ plates (£10) and were pleasantly surprised by the size of the portions.

We enjoyed the crisp bruschetta, which was topped with flavoursome tomatoes, basil and feta; the squid, with aioli and fennel pollen, was the best I have had in a long time, light and crisp, and the venison arancini with Old Winchester cheese was very moreish; I do eat quickly so I managed to snaffle the most! Almost full by then, but undeterred, we sampled a small Caesar salad (enough for a hungry person), with smoked chicken, pecorino and crispy pancetta, which was competently made, and a delicious Vale of Camelot cheese brulée with chicory, celeriac and candied walnuts.

The side orders of chips (really good, crisp on the outside and fluffy within) with truffle mayonnaise to add a bit of luxury to the experience, and a simple salad of peas, with spankingly fresh green beans, soft goat’s cheese, mint and lemon oil was truly delicious and good value for money.

Not to be outdone, and by now well into my second glass of wine, Sherborne Castle rosé (I was not driving), we plumped for a sticky toffee pudding, with clotted cream.  

The bill, for three glasses of wine, three tasting dishes, a starter, a small salad, plus two side dishes, and a pud (phew!), came to just £54 (£27 a head) which we both felt was a real bargain. Personally, I cannot wait to return to try the tasting menu.

Key highlights – notably consistent standard throughout, with good use of seasonal, local ingredients, all well prepared and presented, and accurately seasoned.

Breakfast – 7am - 9.30am (midweek) 8am - 10am (weekends)

Lunch – 12pm - 2pm

Afternoon Tea – 2.30pm - 5.30pm (24-hours notice required)

Dinner – 6.30pm - 9pm

Long St, Sherborne DT9 3BY

01935 813131

www.theeastburyhotel.co.uk

As a professional chef, and in her capacity as a food and wine writer and hospitality standards consultant, Linda Piggott-Vijeh has been advising the industry for over 30 years and, to ensure impartiality, she always pays for her own meals.

If you would like to receive a mystery visit from Linda, or recommend a local pub, restaurant or café, then contact Max at info@thevisitormagazine.co.uk

Article as seen in The Visitor Magazine - August 2019

IS THIS TOLLING THE DEATH KNELL OF OUR ANCIENT CHURCHES?

As a local councillor I pride myself on a level of consistency when representing the local community. My words and actions may not always find universal favour, but I hope that I am respected for my ability to be objective and fair. In the day job as a hotel and restaurant inspector it is imperative to be objective; personal preference does not come into it. Rather, it is the ability to stand back and look at the evidence and make a judgement on that basis.

It is a sad reflection of our modern-day society that the only time that local residents show an interest in the business of their local council is when they are dissatisfied; and boy can they kick up a fuss. Rightly so, as it is their taxpayers’ money that funds both elected members, and the officers who take decisions.

When it comes to local planning, it can be almost impossible for those living and working in the communities most likely to be affected to be objective. Although not as simple as it once was, an elected member of a ward can ‘call in’ a decision by the planning officer, for consideration by elected area members at their monthly meeting, although nowadays the Chair of the Area Committee veto this. However, should it go to committee, and the recommendation is to overturn the officer’s decision, the backstop position is for referral to the Regulation Committee, comprised of elected members from across the district, and which effectively acts as judge and jury. With me so far?

Whilst the threat of planning appeal decisions and the lack of a 5-year land supply hangs over our heads like some ghostly spectre, there is an increasing level of frustration and discontent at the inconsistency of decisions being made.

This has recently been the case in Ashill, one of the villages I represent. Recently, approval was refused for an application for just three properties, despite it gaining universal support across the community. The reasons given were the unsustainability of the village, and the proposed development’s ‘negative impact on the local environmental amenity’. So far so good, except that a few months prior to this decision, a much larger development was given approval. Apparently, the benefits of having an additional 25 properties in the heart of the village, without any proven local need, far outweighs any adverse impact. Should we ignore then SSDC’s Environmental Strategy, being compiled in haste, in favour of the additional car journeys this will necessitate? Walking along the A358 to get to Ilminster indicates a death wish.

A key reason for approval was the apparent sustainability of the village. There is admittedly a primary school, but no shop, doctor, or any other amenity, a bus that runs just 5 times per week, a pub which is closed and has been up for sale for some time, and a church.

Ah yes, the church. Built in the 10th century, and according to the National Planning Policy Framework, we must have ‘special regard for preserving the setting, which is the essential part’ of this ancient historic Grade 2* listed building’s character.

Hence, collective astonishment earlier this month as those present witnessed the approval of a further 10 properties, in a field adjacent to the Church of the Blessed Virgin Mary.

SSDC’s own website states, ‘The historic environment is an essential part of South Somerset's rich cultural heritage; contributing to the sense of identity and quality of life in the district, the local economy and the well-being of our residents and visitors. Whether in the form of individual buildings, archaeological sites, historic market towns or landscapes, the conservation of this heritage and sustaining it for the benefit of future generations is an important aspect of the role we play on behalf of the community. The components of the historic environment are known as 'Heritage Assets'. These are buildings, monuments, sites, areas or landscapes identified as having a degree of significance meriting consideration in planning decisions.’

In the face of this extraordinary decision should we be fearful for the future of our ancient heritage sites? We should be afraid, very afraid.

PRACTICE WHAT YOU PREACH

It seems ironic that having spent time at South Somerset District Council’s offices in Yeovil attending the Scrutiny task and finish group, looking at the overarching themes and focus for the new Environment Strategy, that one of the issues raised was waste and re-cycling; shortly after the session I stopped by the council’s onsite restaurant, Chambers, for a quick bit to eat, only to witness the two ladies who work there outside the building picking up .... litter! Whilst I believe that we should embrace the ‘save the planet’ agenda, I could not help but think that before we start laying down the law for others, we should put our own house in order first.

When it comes to re-cycling, we seem to have learnt nothing at all from being in Europe. I am hard pressed to think of a less efficient way to re-cycle than having lorries going from door to door, and I fail to understand why we do not pressure supermarkets into doing more.    

Putting my thoughts on that issue aside, the key points raised by those involved in the ‘engagement’ activity we undertook included emphasis on increasing healthy activity, for which read walking or cycling to work. I admit that I am not much one for exercise, and certainly not outdoors in the middle of winter. In my own case though my challenges are twofold; I am often lugging around a large amount of luggage, which it would be difficult to transport either on foot or by bicycle, and given that my working day is regularly in the region of 12 hours, time is of the essence when getting from one activity to another. It is just not feasible for me to take extra time to either wait for public transport (if it existed) or get to my destination by a healthier, slower, mode of transport.

As part of the green agenda, the topic of energy was also raised. Despite the desire to reduce our energy consumption, and where possible generate our own, there is apparently no legislation in place to require developers to install solar panels or electric charging points for vehicles. In my experience very few builders will be willing the install such measures of their own fee will, citing the additional cost to build.

And finally, now that I am on my soapbox, children have put local shopping at top of their agenda when it comes to reducing our carbon footprint. It would seem to me, as a child of the 50s, we have come full circle, before plastic bags and large supermarkets, when we all shopped locally, buying local produce in season, and got our pocket money through the refunds we received when returning empty lemonade bottles. We only have ourselves to blame for the demise of our local shops; and only we can change that.

WINE TO GO WITH FISH AND CHIPS

Now that the fine weather is here and the ‘season’ has started, popular seaside holiday destinations will have been dusting off the cobwebs, stocking up on sticks of rock and buckets and spades, and generally gearing themselves up for a roaring trade this summer. With the remaining uncertainty over Brexit and our country’s leadership, it is natural that many of us will want to stay close to home.

Here in the South West we are blessed with a wide variety of delightful rural and coastal places to visit with some stunning scenery, and the prospect of a ‘fish and chip supper’ at the end of the day; greedy, aggressive, greedy seagulls permitting!

Interestingly, the meal that most people worldwide associate with us Brits did not originate here at all. According to the well-respected food writer Claudia Roden, the idea of fried fish was brought here by Portuguese Marrano Jewish refugees in the 16th century and apparently Joseph Malin, a Jewish immigrant, was the first to sell fried fish and potatoes together in his shop in London’s East End around 1860.

Modern lifestyles being what they are, long gone are the days I remember from my childhood when Friday was always ‘fish and chips’ night.One of the things I recall from my childhood is that fish and chips was always wrapped in newspaper, until the health and safety brigade poked their noses in. Given our new level of environmental awareness perhaps it is something that should be re-introduced.

I have never been much of a fan of mushy peas, but I do confess to a liking for a slice of thick white buttered bread, with which to make a chip butty!

The natural choice of beverage to wash it all down with is a good strong cup of ‘builder’s’ tea. Nowadays though, in addition to the local corner chippy, fish and chips, or versions of it, can found in virtually every pub and ‘posh’ restaurant, preferably served with lovely thick, proper hand cut, triple cooked chips (check out The Scallop Shell in Bath). It is then that I want something else to tickle my taste buds, a nice glass of wine, or two, to accompany my meal.

Whilst there are no hard and fast rules, wines work best with fried foods if they are crisp, with good acidity, and refreshing on the palate. White wine is most likely to fit the bill here, although a quality rosé will not disappoint; just avoid those cheap and cheerful ones on the market that tend to be overly sweet.

Sparkling wine is always a good match, as it cuts nicely through the oiliness and, however humble the meal, Champagne seems to elevate it to the height of sophistication. If funds allow, I do feel strongly that we should be supporting our local industries and, although quite pricey, there are some stunning sparkling wines now being made close to home.

On a budget? Well, we live in the South West so why not a dry perry or cider to wash it all down with.

If your preference is not for bubbles, then a crisp, dry Sauvignon Blanc will do the job nicely; the citrus notes and its acidity provide the perfect foil that will stand up to tartare sauce too.

I am not really a fan of Chardonnay, but a simple unoaked one, or a Chenin Blanc, will go well with the mushy peas.

I am however a huge fan of sherry and in Spain, where deep-fried fish may well be one of the tapas on offer, a salty, tangy, fino or manzanilla is a match made in heaven. The very special Manzanilla Sanlucar de Barrameda is well worth seeking out. The special humid maritime climate of this historic Andalucian coastal town yields a distinctive refreshing, sea-scented Manzanilla Sherry.

The use of beer in the batter for frying cod and other white fish is quite ‘on trend’, especially in those areas blessed with an independent brewery, so why not have a glass of the beer that has been used in the batter?

Last but not least, especially for the kids, a bottle of classic fizzy pop such as lemonade or a good old-fashioned cream soda (or Irn Bru if you live north of the border), can be one of the best accompaniments to a traditional fish supper.

And finally, to dispel a myth, whilst fish and chips may not be considered ‘healthy’ food there are several studies that show that they are in fact much lower in fat and calories than those other favourite late night takeaways….burgers and pizzas.

Article published in the Wine & Dine Section of The Visitor Magazine - July 2019

98 YEAR OLD RAF VETERAN BILL LAWSON

Since going to watch veterans skydive for the Taxi Charity, I have become a supporter of the charity. I am also a Rotarian and, by chance, when entertaining my 'old boys' for lunch one day, the subject of the upcoming visit to Berlin to commemorate the 70th anniversary of the Berlin airlift and my longstanding Rotary colleague Bill Lawson, now aged 98, mentioned that he had been in the RAF. 

From then on the arrangements were taken in hand and I was given the opportunity of accompanying Bill, as although still in sound frame of mind, with all his marbles intact, Bill is a bit wobbly on his pins.

From the moment of our arrival at Waterloo, and an overnight stay at the Union Jack Club, we were taken in hand and, thanks to the charity, and Dick and Frances who pulled it all together, we were able to enjoy VIP treatment throughout. 

On reaching Berlin, four London taxis met us and took us to the British Embassy for tea. The next three days were a hectic round of visiting the main sights, Brandenburg Gate (where we were the main attraction!), Checkpoint Charlie, and the Berlin Wall.

For all of us though, the key highlights were the extent to which we were hosted by the German government. Talk about pull out all the stops! At the main evening reception there was so much military brass present, they could have started up their own band! 

The food was really superb and the drink flowed, ensuring a great, if emotional, time was had by all. 

The main memorial service was held in the open air at Tegel Airport, and was very moving for all of us who had made the journey. The level of gratitude shown by Berliners towards what had been achieved during the airlift was very humbling. 

It was certainly a trip of a lifetime... In another five years, how many veterans will be alive to remember it?

Linda Piggott-Vijeh

#BerlinAirlift #BillLawson

Original article can be found here: https://www.taxicharity.org/post/on-reaching-berlin-four-london-taxis-met-us-and-took-us-to-the-british-embassy-for-tea-linda

WHAT’S AGE GOT TO DO WITH IT?

I have recently been attempting to re-mortgage my home, a two-bedroom apartment in a listed building, in a very desirable Somerset village.

At the age of 64, single, with no dependants (apart from a rather naughty cat) with equity in the property, and a good credit rating, it has been proving rather difficult.

My current income does not appear to be a problem, and I have had no difficulty in meeting my mortgage commitments over the last 12 years, since moving in; what seems to be the stumbling block is my age and the lender’s obsession with my income post retirement, despite my assurance that I have no plans to retire any time soon. I work purely to fund the lifestyle to which I have happily become accustomed, one of self-indulgence balanced by significant charitable giving.

On pondering my dilemma, and having carried out minor research, I ascertained that were I in my 40s the question of ‘future’ income would not be raised. I get it that lenders will want to establish a person’s ability to keep up with mortgage payments, but I would argue that given the unstable economic environment that we have suffered for some years now, no-one’s job, and the income that goes with it, is safe. Long gone are the jobs for life on offer when I first entered into the workplace. In this hire and fire society, when organisations, whether public or private, are busily ‘transforming’ (for which read ‘redundancy’), there is very little stability in any industry.

With the average lifespan for a woman in the UK now 82.9, I have a good few years of toil left in me yet, and should I die prematurely then a lender would recoup their money on the subsequent sale of the property. In addition, had the government not kept shifting the pension goal posts for women my age I would be in the happy position of having received my pension for the last 4½ years, which at a rough estimate would have been over £30,000, instead of having to wait another year.

I spend much of my life promoting equality and the Equality Act 2010 states that ‘age discrimination’ is allowed in certain circumstances, but that it must be ‘objectively justified’, and ‘show good reason’. It seems that financial institutions, and the government consider themselves exempt from the laws that others have to adhere by. 

Time someone took some action to rectify this gross misjustice.

EVERYONE IS IN CHARGE OF THEIR OWN HAPPINESS

One of the top priorities of the new Somerset Health & Wellbeing Strategy, ‘Improving Lives’, is that ‘Somerset residents feel happy’.

During discussions, one board member said that a member of their family had stated that ‘everyone is in charge of their own happiness’.

A rather simplistic statement on the surface but we must beware of making such off-the-cuff remarks.

Happiness, and a whole raft of other emotions, is very subjective. What might make one person happy may have the opposite effect on others.

As a Samaritan and supporter of MIND in Somerset, I am all too aware of the huge part that mental well-being plays in every aspect of our lives; the decisions we make about who we live with, where we live, how we live, what we do for work and play.

How do we measure happiness though? Can we, or should we? Are our expectations too high to begin with?

Aspirational desires for organisations are laudable, and whilst it is right to have specific targets against which one can measure achievement, we must remember that statistics are just that, numbers on a page. Behind each one lies an individual, thinking, feeling, unpredictable human being, and all too often health professionals still mention ‘mental health’ as an afterthought.

No matter what is going on around us, or what our personal circumstances are, it is the resilience that good mental health brings that will ensure we have the best chance to achieve happiness, or as close to it as we can get without outside interference.

Some people seem able to get through the most traumatic experiences seemingly unscathed, on the surface at least, whilst others can fall to pieces over something perceived as minor. One of the most important things I have learnt as a Samaritan, is that it is not what I think and feel about a situation that counts, it is how the caller feels.

We all make choices in life and the impact of those choices, good and bad, can be far reaching, especially when it involves the relationships we have with others.

In addressing many of the social problems we face the solution is usually ‘education’. I firmly believe in education, but I hate being told what to do. The ‘nanny state’ approach of much of what is circulated is unlikely to appeal to the target group it is aimed at; the neediest. Our time and attention should be focused on gaining an understanding of the reasons behind the underlying behaviour.

Isolation can be a significant cause of unhappiness but the relentless move towards digitalisation only serves to exacerbate this; not everyone has the skills or inclination to work remotely. There is no substitute for personal contact. Mental health must be at the top of the agenda for all of us as it is pivotal to our survival.

WHEN THE POWER GOES TO YOUR HEAD IN THE KITCHEN

I have spent much of my life either working with or for some of the world’s most powerful people. An ‘interesting’ experience to say the least.

What really sets people apart is the way in which they deal with those in a less powerful position than themselves. I have worked from some real stinkers (having my own dubious method of dealing with them, never upset the person who is preparing your food), but what stands out are the few for whom I came to have the utmost respect.

As chef to the British Ambassador to the United Nations in New York I had the privilege of working for Sir. David Hannay. In his office environment he was thought to be a hard taskmaster but in terms of his domestic staff one could not have wished for a more considerate employer; his family were the same, never late for meals, eating anything put in front of them and always keeping us informed of any changes. Sadly, this level of consideration is rare in many working environments today, particularly in the hospitality industry.

It is a tough, constantly changing business, fraught with problems.

The trade is reliant on customers, all of whom have different expectations and who often like to give their egos an airing when dining out.

The industry is also often a haven for those who choose not to go into a more academic career. Yes, in a professional kitchen high standards of discipline are essential to achieve the standard required, but how this is achieved is perhaps not quite conventional by modern day standards, if the chef memoirs that sell like hot cakes are anything to go by.

Eighteen hour days and temperamental chefs are still the norm and some chefs have built their reputation on their aggressive behaviour. Mostly this is tolerated by those who want to bask in the glory of having worked under them, or fed by them.

The problem is that this can all too easily go to their heads. What would be considered unacceptable behaviour elsewhere is allowed to continue unchecked and unchallenged. This is not healthy for anyone in their orbit, and can lead to habits that eventually cause them to self-destruct, leaving chaos in their wake.

I am frequently asked to cook for charitable events and happily volunteer my services to raise money for a good cause and, if my finances allow, donate the food and wine.

What I find extraordinary however, is the number of occasions I hear of high profile chefs who are all too willing to have their name linked to an event to gain free publicity but who then make huge demands. Let’s face it, it is only food and either you can cook or you can’t. It is of course a delight to be presented with an attractive plate of food but the proof of the pudding, as they say, is in the eating.

Those who, having made such a fuss, then cancel at the last minute, are selfish beyond belief. Barring a real emergency, this is unacceptable. In in their shoes, having made the commitment, I would consider it my obligation to make due recompense.

Respect is the key word here, and it can only be earned, not demanded as of right.

WHEN A NEW BROOM SWEEPS CLEAN

This year’s local elections have brought about significant changes to all local councils, at all levels.

As the level of responsibility is increasingly being devolved, driven by a lack of central funding, many parishes are really struggling to fill places.

The sad thing about this situation is that when insufficient people put themselves forward to represent their community there is no need for an election and all too often when things are not going their way local residents can as a result be up in arms about parish council members not being elected. Serves them right. I feel pretty much the same about those who choose not to vote. Even a spoilt ballot paper expresses a view.

In the vast majority of cases, the role of parish or town councillor is unpaid and requires a high level of dedication, time and effort, not all of it rewarded; you cannot please all of the people all of the time.

Those who suddenly find themselves in a chilly village hall one evening, having to make decisions about dog litter bins, signage, speeding, grass cutting, planning applications – a whole myriad of issues to resolve, tend to fall into one of two camps.

The returners, many of whom have been involved since Noah was a boy, seen it done it all, and often stuck in their ways, resisting change, and those who having decided to take the plunge and get involved for the first time (often newcomers to the area) are keen as mustard to make their mark.

The danger here is in newcomers being all too ready to identify the weak areas and wanting to ‘get things moving’. Over the last 16 years of my involvement in local politics I have learnt that the wheels turn very, very, very slowly……which can be frustrating for those who feel that they have a lot to offer by way of skills, experience and knowledge. It is all too easy to rock the boat and send those dollies flying right out of their prams.

My advice, patience is a virtue that will not go unrewarded, although given the age of most of us it would be natural for there to be a level of haste in wanting to get things done.

CONSISTENCY IS THE KEY

I set great store by consistency, believing that it is one of the key characteristics we should all strive towards in life.

On consulting my thesaurus, synonyms include reliable, steady, stable and dependable; all good stuff. In my own case what it does not take into account is my overwhelming urge for spontaneity and unpredictability; but at least I am consistent in that respect.

I juggle so many diverse roles in my life that people look at me askance, with a sense of disbelief; I am sure that on many occasions they think I must be lying.

My reason for pondering on ‘consistency’ is that perhaps, rather late in life, I have discovered that it really does matter in all aspects of our life.

As a hotel and restaurant inspector, and a judge for Taste of the West, it is all very well having a great meal or a comfortable stay but before I feel confident in recommending somewhere I have to be sure that the next time someone chooses to eat or stay there that they will have a similar experience. Sadly, this is not always the case. Most weeks I eat out five or six times, not always in a professional capacity. Although a chef by trade, I rarely cook just for myself and have a number of favourite haunts I like to visit. Pubs, restaurants and hotels are a nightmare to run and it is normal for there to be the odd blip, but if it is somewhere that I am familiar with and a meal I have enjoyed previously which does not come up to the mark I am especially disappointed.

Consistency is also important when it comes to bringing up children. In order for them to grow up to become well-adjusted adults, consistency, as long as the message and contact are positives ones, is vital. How confusing it must be for a child to be given conflicting messages about boundaries and behaviour. Parents have a lot to answer for.

I give credit for my success in the recent local elections to my consistent engagement and involvement in the communities I represent. In the current political environment, some level of consistency from our government would have been useful in allowing the rest of us to feel some level of confidence in planning our future.

When it comes to one’s personal relationships consistency can help or hinder us. In choosing who we wish to spend our time with and what activities we choose to do together will often be the result of consistent patterns of behaviour; the friend who is always late for everything, the friends who cries off at the last minute, who talks politics to the point of boredom, or the friend who is consistently there when you need a helping hand or a shoulder to cry on. With consistency you know where you stand, for better or worse.

On the negative side, during his interview at Ilminster Literary Festival recently, former MP Alan Johnson spoke of what he observed as typical working-class behaviour when he was growing up as a lad in the slums of North London…. a father who was consistently drunk, consistently beating his mother and consistently gambling away the family income.

That is the kind of consistency we can all do without.

WINES TO GO WITH ASPARAGUS

At last, the fine weather looks set to stay, bringing with it an abundance of the lovely fresh local produce we yearn for during rest of the year when sadly we are reliant upon imports, which can never be as good.

Although my personal dislike of all things green is well recorded, the ethical me feels that it would be better for my health, and the planet, if I was able to make the shift towards a diet based on less meat and dairy consumption. Let’s face it, veganism and sustainability are at the top of everyone’s agenda now.

I try to like vegetables, I really do, but fail miserably. Thankfully, one of the few exceptions is asparagus, which at this time of year takes centre stage. In an effort to eat food that is seasonal, and preferably locally grown, I get really excited by the start of the British asparagus season, which is in full flow now, until the end of June.

For me, asparagus is the very essence of spring. I am not keen on white or purple asparagus, or those fat green spears loved by so many; I much prefer the thin, spindly asparagus known as sprue. My favourite method of cooking these delicate spears is to lightly steam them and serve them either with melted butter or a rich, buttery, hollandaise sauce. I am also inclined to dip them into the yolk of a soft-boiled egg; a slimming alternative to the traditional ‘soldiers’. Fresh from the field, there is nothing to beat asparagus, especially as it is considered an aphrodisiac and is said to contain enzymes that help to fight hangovers to boot. What’s not to love?

But, what to drink with it?

In general, it is advisable to avoid heavy, oaked red wines as the tannins really clash with the grassiness of asparagus, whilst dry rosé will do nothing to enhance your experience either. White wines with a pronounced aromatic or floral flavour, along with wines on the medium to sweet side, will fare no better.

Asparagus, as delicious as it is, has a notorious reputation of being ‘challenging’, difficult to pair with wine, but I think that this is overstated. In general I find that the best match is an unoaked white wine, such as a crisp clean sauvignon blanc; one of the key flavour characteristics of this wine, when well-made, is ‘cat’s pee’, much like the result of having eaten a surfeit of asparagus and the smell of your urine as a result!

Another suitable wine would be a chenin blanc, preferably from the Loire.

A lot of course does depend on how asparagus is prepared, so here are some suggestions to enhance this delicious short-lived season, no matter how you choose to excite those taste buds.

Hollandaise – by far my favourite accompaniment to asparagus, although this would not be my personal preference, with the sauce taking such a prominent role here, go for a mature Chardonnay with some oak. If it were me, I would plump for Champagne every time.

Vinaigrette – here you will want flavours that will not compete with the asparagus, so try a dry, unoaked Italian white such as Verdicchio or Orvieto.

Melted butter – the richness of this will stand up nicely to a medium-bodied Chablis.

Goat’s cheese – the natural match has to one of the lovely minerally Sauvignon Blancs from the Loire, such as Sancerre or Pouilly-Fumé, or one of the stunning English dry white wines now being produced from grape varieties such as Bacchus.

Crab or seafood – you cannot go wrong with a dry Alsace Riesling.  

Risotto – with such a rich and creamy dish, a crisp, dry Italian white such as Pinot Grigio is the ideal option, but do try to avoid the bland cheap and cheerful supermarket options.

Chargrilled – if you yearn for red, then make it a light one, such Bourgeuil or Saumur-Champigny from the Loire, or a light, inexpensive unoaked Pinot Noir.

To really indulge in your asparagus fix, the Vale of Evesham, not too far from here, is one of several historic centres of cultivation and every year on May Bank Holiday Sunday this beautiful part of England holds an Asparagus Festival and auction at the Fleece at Bretforton. Well worth a visit.

And finally, just in case I have so far failed to influence you, spare a thought for these words from essayist Charles Lamb - “Asparagus inspires gentle thoughts.”

FRIENDS OF ILMINSTER LIBRARY LITERARY DINNER SATURDAY 13TH APRIL 2019

Food. Without it we would not survive. The same might be said of literature. Throughout the centuries, whether fact or fiction, it has nourished our souls. That the two should be so inexplicably linked should therefore be no surprise. 
In selecting dishes for tonight’s meal, from authors ancient and modern, I have aimed to bring together memorable moments in which food has played a part in enabling some of our greatest authors to tell their tales. 

Linda Piggott-Vijeh

JACOB’S RED LENTIL SOUP
The Biblical story of Jacob and Esau resonates with many as a story of human weakness and trickery, where a younger brother tricks a hungry older brother into selling him his firstborn birth right for a bowl of soup. The soup itself is much more than just dinner, and more of a matter of life and death.
The story is described in Genesis 25:29-34:
And Jacob cooked soup. And Esau came from the field and was tired. And Esau said to Jacob, “Please pour me some of this red stuff, because I am tired.” Therefore, his name from then on was called Edom (Red). And Jacob said, “Sell me your firstborn right, today!” And Esau said, “Here I am going to die, and what do I need the firstborn right for.” And Jacob said, “Swear to me, today!” And he swore to him. And he sold his firstborn right to Jacob. And Jacob gave Esau bread and lentil soup. And he ate, and he drank. And Esau forsook his firstborn right.

ONION PIE
From Paul Auster’s “The Red Notebook” - “In the end, we had nothing left but a bag of onions, a bottle of cooking oil, and a packaged pie crust that someone had bought before we ever moved into the house…. Given the paucity of elements we had to work with, an onion pie was the only dish that made sense.
After our concoction had been in the oven for what seemed a sufficient length of time, we took it out, set it on the table, and dug in. Against all our expectations, we both found it delicious. I think we even went so far as to say that it was the best food we had ever tasted…. Once we had chewed a little more, however, disappointment set in. Reluctantly—ever so reluctantly—we were forced to admit that the pie had not yet cooked through, that the centre was too cold to eat. There was nothing to be done but put it back in the oven. To stifle our impatience, we went out for a brief stroll…. By the time we entered the house again the kitchen was filled with smoke…. Our meal was dead.

WILD BOAR PATE

The consumption of boar goes back thousands of years. Wild boar was highly prized in the Classical world, and in the Middle Ages, it was a favoured quarry of the hunt. Virtually all parts of the boar were eaten, including its liver, stomach and even its blood, and it was considered so tasty that it was the aim of some recipes to make the meat and innards of other animals’ taste like that of boar. A boar's head was often the crowning meal of a Christmas feast and was mentioned in King Arthur’s time. 

Terrines or Pâtés were known to the Romans, French and Greeks as early as the 11th century. In ancient Greece, Athenians sold Pâtés at the market; it was mostly a way to make more money by utilising and selling every part of the animals they used.

FIG CHUTNEY

Figs by D.H. Lawrence –

The proper way to eat a fig, in society,

Is to split it in four, holding it by the stump,

And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower.

Then you throw away the skin

Which is just like a four-sepalled calyx,

After you have taken off the blossom, with your lips.

But the vulgar way

Is just to put your mouth to the crack and take out the flesh in one bite.

Every fruit has its secret.

The fig is a very secretive fruit.

As you see it standing growing, you feel at once it is symbolic

And it seems male.

But when you come to know it better, you agree with the Romans, it is female.

MRS. DALLOWAY’S SALMON

Mrs Dalloway, Virginia Woolf’s fourth novel, published in 1925, is set over the course of one day in post-First World War London. 

As a member of London’s high society – Richard Dalloway works for the government and the Prime Minister is one of the guests at the party – Mrs Dalloway does not do any of the cooking for the party; that task is left to her household staff, overseen by Mrs Walker, who is worried, considering the guests she is feeding, knowing that the following day, after the party, the dishes will be ‘gone over.’

Mrs Walker gives an insight into what goes on behind the scenes: the effort, preparations and stress which the guests never see but which is all too real for those involved:

‘The Prime Minister was coming, Agnes said: so she had heard them say in the dining-room, she said, coming in with a tray of glasses. Did it matter, did it matter in the least, one Prime Minister more or less? It made no difference at this hour of night to Mrs Walker, among the plates, saucepans, cullenders, frying-pans, chicken in aspic, ice-cream freezers, pared crusts of bread, lemons, soup tureens, and pudding basins which, however hard they washed up in the scullery, seemed to be all on top of her, on the kitchen table, on chairs, while the fire blared and roared, the electric lights glared, and still supper had to be laid.

Next morning, they would go over the dishes – the soup, the salmon; the salmon, Mrs Walker knew, as usual, underdone, for she always got nervous about the pudding and left it to Jenny; so it happened, the salmon was always underdone.’     

ASPARAGUS

Marcel Proust, Swann's Way - “Asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness not of this world. These celestial hues indicated the presence of exquisite creatures pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played coarse in their jesting as fairies in Shakespeare’s Dream) at transforming my humble chamber pot into a bower of aromatic perfume.”

JOHN EVELYN’S GRAND SALAD

John Evelyn (1620-1706) was a serious, scholarly gentleman, a public servant, writer, philosopher, and horticulturalist whose agile mind wandered from the study of architecture to gardens, from paintings to the pollution of London. John Evelyn's diary, or memoir, spanned the period of his adult life from 1640, when he was a student, to 1706, the year he died. He was a founding member of the Royal Society, and also a friend of Charles II. As a confirmed vegetarian, Evelyn believed that the key to health was to be found in the garden, not on the hunt. The fact that he lived to be eighty-six, might be considered proof enough.

Evelyn was so devoted to his beliefs that he wrote an entire book on the subject: Acetaria: A Discourse of Sallets.  Published in 1699, it suggested what kinds of plants and herbs to include in a salad garden, their cultivation, and recipes. Raw salads were more fit for masculine tastes, while he recommended that vegetables be "Boil'd, Bak'd, Pickl'd, or otherwise disguis'd, variously accommodated by skillful Cooks, to render them grateful to the more feminine Palat."

Preparatory to the Dressing therefore, let your Herby Ingredients be exquisitely cull'd, and cleans'd of all worm-eaten, slimy, snipthey be rather discretely sprinkl'd, than over-much sob'd with Spring-Water, especially Lettuce....After washing, let them remain a while in the Cullender, to drain the superfluous moisture; And lastly, swing them together gently in a clean course Napkin; and so they will be in perfect condition to receive the Intinctus following (a dressing of "the Yolks of fresh and new-laid Eggs, boil'd moderately hard, to be mingl'd and mash'd with the Mustard, Olive Oyl, and Vinegar; and cut into quarters, and eat with the Herbs).”  

STRAWBERRIES

From the moment it is introduced into the plot, the handkerchief given to Desdemona by Othello in Shakespeare’s play becomes its most important symbol. As a charmed gift given to him by his mother, the handkerchief represents Othello’s mysterious and exotic heritage, one he has repudiated as a Christian and Venetian citizen. To Othello the handkerchief represents Desdemona’s chastity, and her giving it away is a sign that she has given her body away. In Act III, scene iii, Iago mentions that the handkerchief’s much-discussed embroidery is a design of strawberries. The image of strawberries on a white background recalls the blood stains on a wedding sheet that prove a bride’s virginity; the dye used to colour the strawberry pattern actually consists of the preserved blood of dead virgins, suggesting several interpretations. By positioning the handkerchief in Cassio’s lodging, Iago as good as convicts Desdemona of unfaithfulness. When Bianca is found to have the handkerchief, instructed to copy the embroidery, Desdemona seems no better than a prostitute, allowing what was a symbol of Othello’s uniqueness to be passed around and replicated. Othello convinces himself that Desdemona has lost her virtue because she has lost a symbol of that virtue.

CHOCOLATE CREAM 

Alexandre Dumas is known for his plays and novels. Works such as The Count of Monte Cristo and The Three Musketeers (both written in 1844) gained him worldwide fame. He was also a food writer.

By 1846, Dumas had acquired enough wealth to buy himself a sumptuous country house, which he called Château de Monte-Cristo after his famous novel. He lived a lavish and extravagant life, taking the most pleasure not only in his writing, but also in entertaining. He was a great cook, and his friends, were always gathering to dine with him and listen to him talk about everything from art to politics. Dumas mixed with famous chefs, and when friends needed culinary advice, they turned to him. He was proud of his cooking skills, devoting the last years of his life to writing his cookbook and personal culinary journal, the Grand Dictionnaire de Cuisine. In 1869, he retreated to Roscoff, Bretagne with his cook Marie and began writing the more than 1,600-page volume, which he completed in six months and turned in to his publisher shortly before his death in 1870. The Grand Dictionnaire de Cuisine was published posthumously in 1873. It includes hundreds of recipes as well as stories and historical culinary tidbits, and like his other works, it proved to be an exceptional piece of literature.

Under the entry ‘dinner’, he writes: “A major daily activity, which can be accomplished in worthy fashion only by intelligent people. It is not enough to eat. To dine, there must be diversified, calm conversation. It should sparkle with rubies of the wine between courses, be deliciously suave with the sweetness of dessert, and acquire true profundity with the coffee.”

ALMOND MACAROONS 

In the famous Norwegian play A Doll’s House, Henrik Ibsen has Nora, the protagonist, eat macaroons from the very first scene: Nora has just got back home from her Christmas shopping, and stealthily eats some macaroons — with this very small yet important action, the audience immediately understands that the macaroons hide more relevance than that they actually show. Our attention is drawn to these small Christmas sweets, which appear at the beginning of the play, uncovering important aspects of Nora’s personality, and then they disappear — yet it is the flavour of those macaroons which can be tasted throughout A Doll’s House: the intense flavour of a person’s search for, and finally discovery of, their identity. Although desiccated coconut was first produced in the early 1880s, when the play was written (1879) Nora could not be eating coconut macaroons – preparing them with freshly grated coconut would have been difficult and expensive. Almonds, on the contrary, had been cultivated in Europe for centuries and are mentioned in the Old Testament, with almond flour appearing in many European recipes from the Middle Ages. 

MADELEINES

"Remembrance of Things Past" - by Marcel Proust - One day in winter, as I came home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent out for one of those short, plump little cakes called 'petites madeleines,' which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips

a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate, a shudder ran

through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin.

And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory--this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me, it was myself. I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy? I was conscious that it was connected with the taste of tea and cake, but that it infinitely transcended those savours, could not, indeed, be of the same nature as theirs. Whence did it come? What did it signify? How could I seize upon and define it?