"Why didn't you invite me, Ratty?" Illustration by Tasha Tudor
I recently reread Kenneth Grahame's classic novel, The Wind in the Willows, concerning a collection of rather well-to-do animals at times skittering about, languidly discussing ideas, or extolling the virtues of nature. Such wonder! There's a grandiose, preposterous (while still quite amiable in his delusions) toad on the wrong side of the law, a couple of critters who nearly succumb to the sea in response to the siren song of the Sea Rat and his wayfaring ways. And also, lovingly wrapped in the pages--a pausing meditation on dawn.
And boy, do the little fellows love to eat! They rarely ever stop--if not eating, they're talking about eating, or talking about food while eating! I was enamored of the fat, wicker luncheon basket that the Water Rat and Mole share, its contents including, "cold tongue cold ham cold beef pickled gherkins salad french rolls cress sandwidges potted meat ginger beer lemonade soda water..."
We had a few friends over and I served such things as these one entirely civilized afternoon. Perhaps I skipped the tongue and potted meat and watercress but the package of DAK boiled ham, Pillsbury crescent rolls, thinly sliced cucumbers on buttered white bread, bread and butter pickle coins and figgy orange jam stepped in nimbly and rose most admirably! Pink fizzy lemonade, fruity seltzer water and an excellent chilled white Chardonnay-Viognier refreshed the gathering.
I also happened to find an absolutely charming copy of The Wind in the Willows Country Cookbook (pub. 1983) on ebay, with recipes by Arabella Boxer and fine illustrations by Ernest H. Shepard. Contents reveal FOOD FOR varying occasions such as, "...staying at home...excursions...the storage cupboard..." I found a recipe for Refrigerator Cookies from the latter section while perusing other things such as Snowfalls in Dark Woods, Leafy Summer Lettuce Snacks and Very Easy Flapjacks.
A guideline for Refrigerator Cookies may be found here thanks to allrecipes.com. However, the recipe in The Wind in the Willows Country Cookbook simply deals with 6 TB butter, 1/2 cup superfine sugar, 1 egg, 1 1/2 cups self-rising flower and a pinch of salt--dispensing with the cinnamon, walnuts, baking soda and cream of tartar called for on allrecipes.com.
"Believe me, my young friend, there is nothing--absolutely nothing--half so much worth doing as simply messing about in boats..." And eating, apparently! Do enjoy!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox