To the editor:
Yes, vacation and coming home were fun things to do. Should be done more frequently. I am now in Stratford-upon-Avon. It’s the hometown of William Shakespeare — a modest community set in the midlands of England. So far the weather here has been pleasant and almost summerish. In the past 24 hours I have been treated to all sorts of odd turns of phrase and language. The English may use the language but they do not speak like we do.
Potatoes are popular here. If your idea of a spud is McDonald’s number-one specialty then this is probably not the place for your tastebuds to visit. If however you believe that potatoes are ambrosia then this is paradise. First, the restaurants are more willing to use a variety of spud sizes. One lovely dish I have tried is a beef stew: Chunks of beef, carrots, and new potatoes floating in a rich gravy. Here the spud is feted and adorned far beyond a dish of boiled round whites.
In venturing into one of the bastions of gustatory delight, that being a restaurant, I asked for a bowl of soup. The waitress said that the special that day would be Bubbles and Squeak. Bubbles to my ear means soda (Fizzy water!) and Squeak? I had a cat that I named Squeak because those were the first sounds she made when I brought her home. When I did own this feline, there were a few times where I was tempted to shower her with a bottle of soda pop. So how could this become a soup? It did not know so I asked for an explanation.
The soup, Bubbles and Squeak, is made from potatoes, cabbage, leeks, and a few herbs. Very simple really: it’s a potato chowder. You will take mashed potatoes and thin them with beef broth, mix in some chopped leeks, cabbage and herbs. Serve it piping hot with a piece of fresh bread. Think of good mashed potatoes that you could drink. McCain Food’s has yet to perfect this potato dish. They might find it would get them into the Whitehouse after the election. I will leave the political jokes aside for now.
The main course featured a nice steak with my choice of potato. Have you ever heard of a full jacket potato? I had not. We have them boiled, baked, fried, mashed and raw. The last method I do not recommend for the faint of tongue. But here in England they know how to treat a spud like a king. A full jacket potato is one that still has its skin! That’s right, it is time for dinner and the potato is better dressed than I am: It has a jacket! I am not certain if it has a tie or spats; but, it does have a jacket.
So 24 hours in Great Britain and already homage is paid to the humble spud. Now if I could just get the Maine Potato Board some contracts to supply the tuber here. I did not know English was such a difficult language to learn. But at least they speak Spud here!
orpheusallison@mac.com
