Chapter 1 ==== Preparing for the Evening
It is another brisk morning walk around the manor. All the leaves have fallen from every tree covering the ground in the colors of Autumn with gold, red and orange with thin, brown veins that showed life in every leaf cut off. The crackling sound is heard clearly from stepping on small piles of the colored, thin layers every where I walk. It reminds me of the flakey, buttery pastries that I had last week for dinner. But tonight it will be about softness and the right amount of sweetness to fill the cool, hollow air.
Tonight will be a special night for I have a beautiful guest to accompany me. I could not wait, but I need to prepare my courses hours in advance. As I walk to the green house looking for the herbs that will be used for a variety of dishes, my butler came to me asking when he should pick up Miss Highbrighton.
"I do not want her out too late. Pick her up at about half past six, Humbly."
"Yes, Sir. I will inform her maid of the matter. Is there anything you would like me to prepare for tonight's meal, Sir?"
"Yes, Humbly. I need you to make some dough to give it time to rise. Maybe a basic foccacia, baguette or buttermilk rolls. If you could make a pie crust, then that will be fabulous."
"Yes, Sir. I will make them right away, Sir. If you need me, I will be in the kitchen and storage area."
Off he went without any hesitation as usual. He had been living on the estate for the past 30 years and usually quite predictable. I know that he fancies the maid of Miss Highbrighton, but he prefers to melt her heart at a distance. They had both been bitten once by the love bug and they are not too quick to jump into any serious relationship after that.
The mint is a lovely, deep green. Some a little lighter in shade, but none the less as refreshing to the nose as the parsley. They will add a nice accent to every dish that I make for this evening. I want to make a six course meal for my lovely Gracie who lives a few streets away from me in this small town of Avon-Levingtonshire.
We had been introduced by a friend and the time spent with her for the past 22 months have been wonderful. There was something about her that first time we have met. Maybe it was the twinkle in her eyes that compliments her soft smile that I find most enchanting. It is difficult to take my eyes off of those bright, brown beauties. I can gaze into them all night basking in her warmth.
She may not be the beauty queen of the world to many, but she sure is one to this old-fashioned soul. The world does not know what she is like inside as I do and it is her beauty inside that has won my heart. All that is seen outside is only temporary. Nature and gravity can be unkind to the body after a while, but what is inside is timeless. It feels as if the world has stopped when we are together. How time has passed and yet it still feels as if everything happened yesterday.
I gave the crisp land one last look before heading to the kitchen. Everything always look more charming when cupid has struck one's heart. My only hope is this feeling never ends.
As Humbly was kneeding the dough on the grey and white counter made of thick marble, I was preparing the beef bourguignon. The vegetables and beef had already been cleaned and cut the night before. The cubes of beef were sizzling in the pot with the sliced onion. The garlic will not be added till the end to keep it from burning. The aroma of the seared beef filled the kitchen and I knew that Humbly was looking forward to his dinner tonight.
On occasion, I help Humbly out with the cooking. Unless there is a dish that is too complicated for me to make, I usually make them on the nights that Gracie joins me for dinner. If a way to a man's heart is through his stomach then that too can be for a woman. Even if the food is not made perfectly, I know that Gracie appreciates the time I spend making the meal for her. The food is made with love and that always make any food taste better.
After browning the beef and onions, I had them set aside in a dish and poured two bottles of Beaujolais into the pot to let it come to a boil. My eyes were hypnotized by the rhythmic kneeding and my mind wandered off thinking of how nice it would be if it her kneeding the dough. I would be right behind her kneeding slowly and whispering in her ear, "If this is how food of love is made then I will always look forward to making every meal with you."
I could smell the floral sweetness of her skin already. Her lovely smile always has my heart racing and makes me want to smile too. It would be wonderful to do anything with her. Although we have walked around the garden, sat in front of a fire to talk, dined together numerous times, we have never made anything in the kitchen together. It would almost seem too forward to ask her to do that. I do not want her to think that is where I see her fit for me.
Someone who has the key to my heart should be fitting every where. The picture is complete as long as that special one is along side hand in hand. I can imagine my world with her at every place. It would not be the same without her in all the great moments of my life. I want to be there by her side for years to come. Even though I think about this, I had never uttered those words to her. I do not want to put any pressure on her to think the same way, but it would be flattering to know if she shares the same thoughts that I have running through my mind constantly.
"Sir. Sir. Sir, the wine is boiling."
I was too deep in thought to hear Humbly until the last word. Indeed the wine is boiling. Now is the time to put in the vegetables, beef and the rest of the spices. It will slowly simmer for a few hours and be tender and delicious by dinner time.
"You are drooling over this rich and hearty dish, Humbly?"
"Yes, indeed I am, Sir. Nothing finer than a beef stew on a cold day with fresh, thick bread to soak up all the flavor of the spices and fresh ingredients."
"Do not worry, Humbly. There is plenty of stew for everyone. It will be as comforting as the four cheese soufflé. Did you bring the Parmigiano-Reggiano from storage, Humbly?"
"I was planning to get that after I make the dough, Sir. If you like, I can go look for that now."
"No no. It can wait. I want to make the batter well in advance before the stew is ready. Shall I make the Chardonnay Gruyère sauce to compliment the soufflé or mix the Gruyère into the batter with the Fontina and Havarti?"
"If you were to leave the sauce out then you would sprinkle the delectable, nutty, sharp Parmigiano-Reggiano over the soufflé. But if you mix that into the batter then you can pour the cheese sauce over and into the soufflé. They are both tempting, Sir. One is a more subtle approach and the other adds a little bit of intense sensation to the taste buds from the beginning before letting the soufflé melt smoothly together. Why not make the cheese sauce and top the soufflé with thin, small, shaved slices of the nutty cheese?"
"Splendid idea, Humbly. Your taste buds will be dancing tonight."
"Indeed it will be, Sir. Will you be making a fruit pie, Sir?"
"Yes. I need you to cut up a variety of apples and pears. If we have any almonds, I would like slivers of them please. It will be an orchard surprise pie."
"What is the surprise, Sir?"
"The cardamom cream sauce made with vanilla bean and a hint of aged brandy."
"That sounds more fitting to be an after dinner drink, Sir."
"Yes, it would be if the amount of cream and brandy switched places. Do I detect someone to experiment with that idea?"
"I might entertain that indulgent idea, Sir."
Before we knew it, the hours had passed by quickly. Humbly made a salad and toasted sandwich for lunch. It was an hour to sit down and smell the kitchen with all the wonderful spices in the air. Every minute was worth savoring. The nostalgic feel is as comforting as the melted Provolone and artisan salami in my mouth. Mr. Rotolini makes a variety of cured meats and sells them in his deli shop.
After lunch, I had a nap before making the rest of the courses. I was contemplating on the type of salad, dressing and the availability of ingredients to make some side dishes. Something refreshing and light to balance the heartiness of the stew and soufflé.
Time was ticking away faster towards the later part of the day. Humbly had to get ready to pick up Miss Highbrighton while I was putting the finishing touches on the vegetable medley that will be roasting in the oven. I too need to freshen up to look my best for tonight.
Chapter 2 ========= First Half of the Meal
