something feasty

celebrations in and of darkness

They had been left alone with their surroundings. A grand feast, they decided, was to be held in reverence and adoration for the ground that supported them. These wanderers, while small and perhaps a little naive, had many ideas and big ways to create them. Their friends had scattered with the winds, found shelters with the tides and called themselves at home. All the while, they remembered where they came from; where their understanding of appreciation began. So together they gathered, stitched their finest threads, scavenged, harvested and boiled the hardened land’s sweetest creations. Giving thanks for all that has been shared and what’s to come. Winter is often fierce and lonesome, yet when banded wholly and lovingly, majestic verse is exchanged in ways that makes the cold feel warm to our ever small hands, that are always within reach of one another.

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A few weeks ago, in preparation for darkness and winter, I organized my candle cupboard. I buy secondhand candles whenever I find them at estate sales, thrifts and yard sales. These candles burn fast, drip hot and get all over tabletops, trays and the occasional book. Perhaps I should buy newer ones; avoid the mess and keep surfaces free from wax. One day, I hope to have the sort of disposable income to buy beeswax candles, but that time is not now and I do enjoy the array of peculiar and half broken candlesticks I have in my collection.

Solstice creeps up on me each year. Mostly in the sense that I am terrible at pre-planning and dinner is often dreamt up just a few hours in advance. This year my friend and I confirmed the celebration of Solstice last Thursday evening, giving me plenty of time to come up with something. Our requirements were simple: a fire in the backyard, red wine, and a decently sized charcuterie board. A feast like this is made for twinkle lights and fire I think.

On the menu:

• Assorted cheese

• Tinned cockles baked and broiled in the tin with a neutral cheese.

• Meats!

• Homemade relish

• Preserved lingonberries

• As much mustard as possible

• Herbal seasoning from The People’s Gold

• Chipotle Seaweed Seasoning from Daybreak Seaweed

  (I worked for this company and can vouch for quality.)

• Goose liver mousse (Arlo, my dog, ate half when I wasn’t looking.)

• Wine and Cava

• An assortment of crackers. I love club and multigrain crackers for nearly everything. Water crackers are nice when you want a crunch without an overpowering taste.

The next day Connor and I drove a few hours west to spend a couple days with my mom who recently moved back to Montana. We made our way back to Butte on Christmas eve so we could spend Christmas day at our own house. For dinner, I made a low and slow roasted duck with coconut milk puréed potatoes and a sort of rosehip herby juicy mole sauce.

I hadn’t cooked wild duck before so this was brand new to me. My friend and glassmaker, Lois gave it to us when she came for December’s Supper Club. Lois got the duck along the Beaverhead River and I was quite honored to receive such a gift. It was truly one of the best things I’ve made. Let me know if you want the recipe! (All made with dried herbs btw!)

My takeaway from December’s feastings is to keep going. Stay gathered with friends, light candles, take risks in the kitchen, keep eating, and extend dinner invitations to acquaintances. Winter was built for communing by candle light over luxurious meals. Make everything a celebration and keep on going.

With love and good food,

Spencre xx