Last update: 10-Dec-2013 10:54 am
Tuesday, December 10, 2013
Trinidad & Tobago Guardian Online
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The lost art of cooking
The art of losing isn’t hard to master;
So many things seem filled with the intent
To be lost that their loss is no disaster
Lose something every day. Accept the fluster
Of lost door keys, the hour badly spent.
The art of losing isn’t hard to master.
That is an excerpt from one of the most beautiful poems I’ve ever read. It’s called One Art and was written by poet Elizabeth Bishop. While its meaning isn’t intimately connected to the subject of this column, it nevertheless scrolled repeatedly as an unbanishable loop in my mind following an experience which inspired this week’s submission.
I stopped in at the renowned Breakfast Shed (pretentiously renamed Femmes du chalet) for some early victuals ahead of what promised to be a day of work without respite. Going in, I knew the options were limited to two versions of bake, so the only subject of inner debate would centre on the least offensive filling.
Behind a glass case, sweating like a commuter waiting for a maxi in the afternoon sun, appeared to be a bowl containing fried fish. The roas’ bake looked to be as tall as a mattress and better suited for deployment as flood defences. I opted for the fried bake with fish because I thought, only determined effort could screw up fried fish. De madam went with the “parched” bake and saltfish; a daring choice and as it turned out, one for which she would be made to pay dearly.
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