Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, I encourage you to join the book club at TheHighCalling.org and post your responses to the essays in The Spirit of Food; because, you see, we’re pretty relaxed over here. Posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.
Food on Fridays with Ann
On Mondays at TheHighCalling.org (THC), the Book Club continues to dip into The Spirit of Food: 34 Writers on Feasting and Fasting toward God.Last week’s reading included “Things that Fall and Things that Stand,” an essay by Nancy J. Nordenson. She contrasts the disturbing shock and fear of sudden loss (lingering with her after a bridge collapsed in Minneapolis—a bridge her kids could easily have been crossing at the moment it fell) with the strength and grounding we families find in sharing a meal that ties us to our heritage. The meal she describes throughout the piece is a breakfast of Swedish Pancakes with Lingonberries.She concludes with her family finally full, satisfied by stacks of pancakes and mugs of coffee. “We are happy about each other and we are full,” she writes. And she ends with this:
“We’ll soon get up from the table and do who knows what and drive who knows where for all the rest of our lives. But here, now, the wholeness of this moment, dense and round as a concrete piling driven deep into bedrock, anchors our paths. This is what it feels like when all is well. Might not a person just tip right over from the weight of fear or angst without this ballast at the other end?” (Fields 109).
I couldn’t get her essay out of my head. I didn’t officially write about it on Monday, when I posted about two other essays. But it lingered with me, the idea of moments with family as ballast in a tippy, uncertain world and the thought of those Swedish Pancakes as anchors.That particular breakfast food isn’t part of our family heritage. But we can find that same sense of comfort, that wholeness she describes, when we gather around the table and roll up crepes or pour maple syrup over homemade pancakes.Last Saturday, we made pancakes. With Nordenson’s lingonberries in mind, however, I tried something new.I pulled out blueberries frozen from last summer’s bounty and made a topping something like hers. This was new, this sauce. We usually depend upon the maple syrup to add flavor and sweeten. But this was a wonderful way supply flavor and sweetness while adding color and texture.Sometimes the things that ground us, the family history, the traditions, are brought to life by adding something new.We welcome blueberry sauce to our table.But first, the inspiration: Nancy’s lingonberries.
Nancy Nordenson’s Lingonberries:
- 1 pint fresh or frozen lingonberries
- 1 1/2 C cold water
- 1 1/2 C sugar
- Place lingonberries and water in an uncovered saucepan. Bring to a rolling boil.
- Add sugar, stirring well to dissolve.
- Bring the mixture back to a boil, then reduce heat slightly and maintain and steady, but gentler, boil for about 8 minutes.
- Pour into a heat-resistant bowl and let cool. Refrigerate.
source: Just a Pinch Recipe ClubIngredients:
- 1/2 c sugar (could use a bit more)
- 1 Tbsp cornstarch
- 1/2 c water
- 2 c fresh blueberries
- 1 Tbsp butter
- Combine sugar and cornstarch in a saucepan; stir in water.
- Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
- Add berries.
- Reduce heat and simmer for 8-10 minutes, until berries burst.
- Stir in butter until melted. Serve warm.
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