Of bonfires, food and friends in a Covid world

Of bonfires, food and friends in a Covid world

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

Of food & friends - photo of the open garden with friends settling in

All settled in near the fire

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

Photo of the chef from Actinolite restaurant cooking over an open fire

Chef doing chef things

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

Photo of the author enjoying fresh baked berad

Bread and company

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

Photo of hot soup and bread

Soup and fresh bread

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

Photo of fresh salad served at the Actinolite

Actinolite does a smashing salad

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

Photo of the pot of beef and potatoes

Slow roasted all afternoon to preserve the tenderness

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.

Photo of main meal plated

Ready to eat

… a good dinner …

and there to dinner, a good dinner, and were merry – Samuel Pepys. Sun. 14 July 1667

Photo of fresh house made donuts

There were more, but Chris didn’t have much time to grab a photo before we scarfled them down

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

Design to die for – Saha’s ad makes my heart palpitate

Design to die for – Saha’s ad makes my heart palpitate

This is a design style I adore & wish I could create:

Saha's post card advert showing a busy, colourful design

I grabbed this postcard a few weeks ago because I needed something to job my memory about some marinades I tried at a farmer’s market.  I’ve pulled it out and looked at it repeatedly, pouring over details since tossing it in my backpack. It’s the type of graphic design I wish I could do. Oh, I’ve tried over the years, but no, it’s not something I can pull off with any success. I lack both the training and the unique creational bend.

When looking back over things I’ve created, I see a linear pattern in pretty much everything. Creating visual explosions of colours and conflicting patters takes a talent that is way out of my league. Part of me is envious of such talent. But, the other part of me takes a childlike thrill in being able to sit back and  appreciation the talent.

The Saha International Cuisine postcard accomplishes the goal of conveying the companies philosophy in a small 6×4 space. The artist evokes India, natural foods, vibrant flavours & colours and a sense of adventure without falling off the cliff of clutter overload. I’m a huge fan of white space. A friend once said the simplicity of white spaces can speak louder than an over complicated design. And that has stuck in my mind for decades. With the passing of years I’ve grown to appreciate minimalism more and more.

…. but this ad! It speaks to me in a way I can’t quite explain. I said it isn’t cluttered and I know a few people raised an eyebrow (or two). It’s busy but each item has a purpose and tied together by the large circle n the middle. It avoids the “death but clutter” design trap quite nicely.

The flip side is equally well done. The colours and fonts make the content easy to read, despite the lack of white space and overall busyness.

Saha International Cuisine's post card

Everything is there – clear content, how to connect, company philosophy and a personal note. I tried to do a mock up using my own business as a model to stretch my mind a bit. I tried for a pastiche but ended up with a grab bag lacking a clear mission statement.  I moved back to what I do best – minimalism. When  my new rack cards come back from the printer next week, I’ll put one up to show you what I mean. I like my new ad, don’t get me wrong. As a matter of fact, I really love the simplicity, but that doesn’t stop me from admiring the elegant design of ads like Saha.

The fellow I spoke to at the Saha booth talked about how they were proud to use a stripped down taste – no fillers, no additives, just the flavours. And oh those flavours. Did I use the word explosion earlier? A spoonful was eye popping-ly fresh and pleasingly warm. Don’t know if the ad designer tasted the marinades & bases before creating the advert, but I’ll bet my bottom dollar they didn’t wing it without knowing about both the company philosophy and tasting everything. The post card compliments the products.

I occasionally do small jobs for customers, simple things, but I normally tell them to hire a professional designer for large, complex projects. I know my limits. Putting an ad  in a magazine or on a website? You have one chance to grab the reader’s eye before they flip the page. A good graphic designer knows how to get the reader’s attention and drive them to your product. In the end, a  professional is worth every penny.

If you’re curious about the marinades and curry bases, check out Saha’s website. I still haven’t gotten around to order any, much to my embarrassment, but the flavours are embedded in my memory. They have some kick ass recipes online to explore as well so it’s worth a wander over.