Today, is about memories of bonfires, food and friends. Lately, I’ve been feeling what I call the Covid crunch. It’s that urge to bunker into the apartment and pull the curtains. The gloomy weather shared my momentary affair with misanthropy. The quiet in the apartment can be overwhelming sometimes. I miss mom at the oddest moments. Lately, it’s been acute. I miss the sounds of her rustling about, singing to herself. It has become difficult to shake off the sadness.
They are very good people
They are very good people, and people I love, and am obliged to, and shall have great pleasure in their friendship
Samuel Pepys, Tues, 9 March 1668/69
My friends fit the description above. Two of my closest friends won’t allow me to sink out of sight. Val & Chris made a promise to my mom, that they’d look after me and make sure I didn’t implode with grief. They’ve kept their promise Mom, and I’d like to tell them you’ve released them from it, but Thursday’s meal reminded me of how comforting their persistent presence is and how needed they will always be, as are all the friends who gathered.
A bonfire, food and friends
… a bonfire for joy of the day – Samuel Pepys. Tues, 29 May 1660
Chris went above and beyond recently for those of us in their circle. He arranged a bonfire meal at Actinolite restaurant. If you’ve never been, call and book a bonfire meal -> http://www.actinoliterestaurant.com/. The Actinolite is not just about eating. It’s about creating an atmosphere that fosters laughter and conversation. Nothing makes a meal taste better. They had little bonfires stoked around the garden, warding off the October chill. Tables were set apart, but all within eye view so we could safely chat back and forth. I can’t think of a better way to spend the night.
While Val and Chris arranged our evening, it struck me how something that used to be so easy to do in the past felt like they were mobilizing an army. Coordinating calendars, talk to the restaurant, juggling distancing requirements, watching the weather. That was the nail biter – would Mother Nature cooperate and let us have our night out. As it turns out, yes, she did.
Chris managed to grab photos of each course before we fell on the plates. It wasn’t easy in the growing dark, but he soldiered on. Many thanks to him for the photos I used in this article. I was too absorbed in the cider and wine.
The folks at Actinolite created cottage country in the middle of Toronto. So worth crawling out of my cave to enjoy! When I opened the fence to their backyard, I felt like I was entering the Secret Garden. We were so relaxed; you could feel the stress wash away with the first sips of cider.
… and syder
and drink wine and syder – Samuel Pepys Wed, 31 Dec 1662
Friends were already there. I laughed when I realised, we were all so eager for a night together, many arrived early. Social distancing didn’t stop the smiles. Cider was offered first, with a healthy dose of bourbon to ward off the cool. I can’t remember the last time I sat in a garden with friends. The cider was a perfect start.
… an exceedingly good dinner
… an exceedingly good dinner and good discourse. – Samuel Pepys. Fri, 8 Feb 1666
The chef cooked a large part of our meal over an open fire. It was fun watching him fuss over the grill.
… bread wiped upon each dish
of putting a bit of bread wiped upon each dish into the mouth of every man … – Samuel Pepys. Sun, 8 Sept 1667
Oh the bread. I stopped listening to everyone when I bit into my slice. The bread. Oh the bread. That’s as far as my brain will process the information. If possible, I’d put an order in for dinner tonight. And tomorrow night. I should title this “Of bonfires, bread and friends” instead of “food and friends”.
… with a good soup
and dined very handsome, with a good soup – Samuel Pepys. Mon, 15 March 1668/69
There is an art to making soup. Getting the balance of flavours right but keeping it simple and hearty is an under-appreciated skill. I don’t eat a lot of soup because it often goes so wrong. One ingredient masked, something messing with the flavour dynamics. Not this soup, it was rich and full of clean flavours. Another bowl and more bread wouldn’t have gone amiss.
… nature of vegetables
… all the way having fine discourse of trees and the nature of vegetables. – Samuel Pepys. Thurs 5 Oct 1665
Actinolite does salad justice. I wanted to arm wrestle for the mushrooms lurking beneath the greens. I felt so selfish in wanting to grab the plate and scamper off with it. I shared, don’t worry. Between mouthfuls, we drank more wine and avoided all thoughts of Covid and politics. Chit chat wound around art, books, food, and catching up with old friends.
… a very great meal
… a very great meal, and sent for a glass of wine, – Samuel Pepys. Fri, 24 Oct 1662
How did they roast the food for hours but still have it come out so tender? The beef melted on my tastebuds. The root vegetables had that hardy, fall flavour that can only come with the freshest vegetables. I knew there would be no doggy bags after this meal. We’d even be licking our plates. Fun thing about Actinolite, they applaud that level of food appreciation and actively encourage it.
… a good dinner …
and there to dinner, a good dinner, and were merry – Samuel Pepys. Sun. 14 July 1667
Then dessert. Poor Chris. We ate most of the fresh, donuts before he had a chance to take a photo. After the meal, we lingered and talked, sipping wine, and enjoying the moment for as long as we could. The world slowed down for a while and everything was perfect.
Thank you to everyone at Actinolite, and friends who were there. But mostly Val and Chris. Mom would be so happy with the thought of that evening.
And so to bed
But we were friends again as we are always – Samuel Pepys. Wed, 24 Oct 1660