Food – Nastasya Parker

A New Challenge

This Week’s Bit of String: A great cup of hot chocolate

What’s the best hot chocolate you’ve had? I once had a wonderful hot chocolate in Paris after a 3-hour queue and a walk through the Catacombs. It was made with proper melted chocolate. (The drink, that is. Not the Catacombs.)

More recently, I’ve enjoyed a lovely, thick cup of cocoa at a craft market a hilly 4-mile hike away. And a Terry’s chocolate orange hot drink at Costa after a canalside wander. These were moments of well-earned bliss and I thought, more of these times, please.

*From the aforementioned canalside walk*

I still like the generic, grocery store equivalent of Swiss Miss packets mixed with hot water like I had as a kid in the US. I have that cocoa while there for the summer, countering the early morning chill in a rustic cabin or at a campsite. I love my Cadbury drinking chocolate here in the UK though, despite my dislike for Cadbury Dairy Milk–too cheap and sickly.

When I first studied in the UK, I bought some Cadbury drinking chocolate powder. I was indignant that it required mixing with milk, as that meant spending more money. But when I complied with the carton’s demands, it was well worth it. This remains a favourite of mine, or I can use our Hotel Chocolat Velvetiser to make creamy mugs of salted caramel clementine, or black forest hot chocolate.

Hot chocolate is all around us, even if it really doesn’t fit in the song Richard Curtis likes so much. These days, it feels a tad doubtful love is all around us, and while Christmas will soon be all around also, I’m resolved to maximise the cosy hot chocolate moments by having some variety of it every day until Christmas. Probably during the brief time off following it, too.

Changing Speed

So I’m taking on a hot chocolate challenge. One of my work buddies is completing a challenge where she does 100 squats every day this month. My husband has grown a Movember moustache with a 1980s, Ned Flanders curvature. Me, I’m going to drink hot chocolate on a daily basis. Life is fairly challenging anyway, for all of us.

A couple months ago, I started on the 100 Days of Writing Challenge. I wanted to see if, while between projects, I could write bits of fiction with the same degree of regularity I wrote my daily scribbles. I really enjoyed it, but grew exhausted with the end of the first term at school, and the disheartening election. I still haven’t figured out what you write when the world looks so wrong.

Fiction is surely the answer long-term, and I’m still making up figments, but other things occupy my head. Hot chocolate is the answer at the time being. It’s also a way of re-embracing where I am. I can’t move back to the US to be with my family now. I must maintain a safe place here in the UK in case they need to come here. Therefore, let the Cadbury and Hotel Chocolat flow.

Tips and Exceptions

I’m taking this challenge seriously, but allowing flexibility, should anyone else choose to partake. On Friday nights, one might substitute another nice drink, like a Snowball with fizzy lemonade and Avocaat. Middle of a busy week when your throat is tired from repeating yourself time and again to Year 10s, perhaps some Ben and Jerry’s.

If you’d like to join in, you may already be a hot chocolate expert yourself. But here are my tips for the newly initiated.

Toppings: Marshmallows are good, of course. I’m not a fan of delving through a mountain of whipped cream to reach my hot drink, but love marshmallow Fluff, the American spread you can get in jars (a British Amazon vendor sells 4-packs at a decent price). Fluff keeps your hot chocolate really warm and the extra sweetness melts at an ideal pace.

Non-Dairy: When you’re low on milk or if you have one of those awful seasonal colds rendered phlegmier by dairy products, hot cocoa is still a nice treat. Or some of the chai latte mixes you can now get, that mix up with water. I enjoy that sort of thing with a swirl of Hershey’s chocolate syrup over the top (when I can grab some from Lidl).

Non-Dairy part 2: If you only have drinking chocolate that’s supposed to be mixed with milk but don’t have milk, you CAN mix it with hot water, but I recommend adding a pinch of salt. It’s quite sickly just mixing with water.

Generics: I highly recommend Lidl’s special holiday chai mix, the Spiced Plum variety. Also, Tesco’s drinking chocolate mix is a bit cheaper than Cadbury, and has a nice hint of cinnamon.

Booze: Baileys is great, but you can add any other splash of liquor to hot chocolate. I like to put in some Malibu or Amaretto. Cointreau is also good, and Drambuie when you want to counterbalance some of the sweetness.

Do you have any recommendations for me? Bon appetit!

Feed and Flow

This Week’s Bit of String: Starving feet and empty legs

When they were little, my kiddo would sometimes pause their playing and say, “I’ve got my starving foot on!”

I assumed this was Bear’s way of telling me they were hungry right down to their toes, similarly to how my aunt described adolescents as “reaching the empty leg stage.” So I’d scramble to provide a snack.

Years later, I found out Bear was actually telling me their foot had fallen asleep. That pins and needles sensation in their extremities felt similar to the queasy emptiness of hunger in the belly, I suppose.

*Then there’s this little guy, who slept 8 hours straight one day last week after bringing a live bird inside, chasing it around, and then eating most of it.*

“Yeah,” mused Bear, “I always wondered why you gave me food every time my foot went dead.”

It’s an interesting feeling, hunger. Sometimes weirdly similar to feeling overfull, the ache and stretch of a stomach panicking, desperate to adapt its shape to the circumstances. While our minds seek refuge from pain, they are to an extent sharpened by hunger, since surplus can dull us.

Coming Clean

Over the half-term week off I began a change, cutting down my food intake and waiting 18 hours between one day’s evening meal and the next day’s late lunch. It’s a decision based partly on aesthetics, as I would catch sight of myself looking puddly, a bit of a soft mound. I’m proud of being a busy and vibrant person, and although the tiredness of life has accumulated somewhat, I still sort of picture myself as that trim mum chasing a little kid around.

When Eve goes through her first pregnancy in my novel–the first ever human pregnancy, according to the Creation myth–she describes how “hunger and revulsion vied in my belly.” When our appetites have such complex manifestations, it’s easy to convince ourselves that our bodies and minds want things they don’t actually need.

*Saving myself the time it takes to bake goodies like this lemon meringue cake, and saving myself money on peanut butter.*

Over the last decade, I got in the habit of having “a little something,” a la Winnie the Pooh, to get me through whenever I had to do something hard. The problem, as you may swiftly detect, is that there are a lot of things we have to do that we don’t want to. Some days are an absolute litany of them! And my definition of a difficult task broadened to pretty much any job I wasn’t keen on. Even parts of the writing process fall into that category.

That’s why during half-term, when I had some time to do things I wanted to do, I stopped indulging in that way. Weirdly, it hasn’t been super difficult, even this week back at school. I feel a lot calmer not relying on sugar to get by, and probably in no small part because I stopped telling myself I deserved a “treat” at the slightest jostle to my plans.

Treating Myself

I’m still not getting a lot of sleep, but I’m finally accepting that sweets (and peanut butter by the spoonful) don’t cure tiredness. If they did, I wouldn’t have to keep dosing up on them.

It’s a conundrum in busy, tiring lives, keeping ourselves going in the short-term without sacrificing the long-term. I am not angry at myself for waiting this long to return to better habits. I don’t judge anyone else for doing the same, so why be nasty to myself? There are periods in our lives when it’s just not within our strength to make the best long-term decisions.

Instead, we treat ourselves to little immediacies, a pleasant taste on the tongue, a gravity to our middle while everything rushes around us. Now, I think I’m ready to go beyond “treating myself.” I’m going to treat myself… as the person I want to be.

Treating myself to a few extra minutes of sunshine taking the long way home on a nice day, instead of rushing over shortcuts to get chores done after work. Treating my stomach to a long rest. Treating my brain to concentrated periods of writing work instead of little bits here and there.

When thinking through this issue, I looked up the etymology of related terms. Words like food and hunger are so tied to basic physical needs, their roots have no surprises. The etymology of nourishment, though, reminded me of its Latin ties to nursing, as in feeding a baby, and before that, it shared the prefix nau: to swim, to flow. I do feel as if I’m getting into a more natural flow.

When my kiddo was a baby and I nursed them, they caught on quickly to the fact that milk hormones put them to sleep. Bear never wanted to sleep, even as a newborn. So they’d hum, kick, even bite to keep themselves awake while eating. It was not a tranquil experience. But it’s interesting, that link appearing again between a sated appetite and sleepiness, between hunger and staying awake. Exercising discipline physically, I feel, helps my discipline mentally.

How do hunger and satisfaction affect your mental and creative states?

Feast

This Week’s Bit of String: A whole block of cheese

It’s Friday last lesson again, and the English teacher has wisely chosen to engage our bottom-set Year 10s through writing about food. First, they are to describe their dream meal. I scribe for one of our special needs students while he tells me about his family’s cottage pie.

“Do you put a bit of cheese on top?” I prompt.

“Not a bit of cheese—a whole block!”

He tells me how they melt a whole block of cheese, sprinkled with herbs, and then pour it over the mash. When we move into class discussion, I’m urging him, “Tell about the block of cheese! Tell about the block of cheese!”

The teacher gets it. Her eyes widen as she hears about this feat of culinary excellence, and she calls it life-changing. The other kids, often so derisive at age 14/ 15, are chiming in appreciatively and they listen to each other share, their respect generally unwavering whether it’s one girl talking about her Jamaican parents’ curried goat, or the boy who lives on a farm discuss his chickens, or someone else describe her German grandmother’s bratwurst and peppers soup.

Funnily, the previous night I’d helped host a Women Writers Network Twitter Chat on the topic of Women Writing about Food. Lots of creative women joined to talk about food in literature, about how to describe it and what it can signify. You wouldn’t have thought there was anything amiss in the Twitterverse; it was just people coming together for a lively, supportive discussion.

The Room Where It Happens

While food and eating can have strong associations with loss and self-esteem issues, it also brings us together. Many of us are privileged enough to have happy kitchen memories from somewhere, and we’ll go still and listen when someone else recounts theirs. Being from kind of a big family, when I was growing up we were a bit strapped for cash, but we almost always had supper together and meals were noisome and fun.

*I wonder what stories unfold at a kitchen table like this… (Seen in a London shop window)*

My original writing location was the family kitchen table, although it was just outside the kitchen at the time. My mom had a typewriter set up there for work, and when I was four, I used it to type my first story. We made Valentines and decorated Christmas cookies and Easter eggs all at that table.

Not everyone gets to have that, of course. One boy in our Year 10 class offered up KFC as his dream meal, and didn’t join in with any tales of lovingly home-cooked food. I worry it might have been hard for him listening to what others were able to discuss.

Sometimes, the longing to connect can make us eat irresponsibly. I related hard to Nikesh Shukla’s chapter on food in his memoir Brown Baby. He writes, “Food is home and home is what I yearn for.” As an immigrant now also dealing with an empty nest, I truly get that.

Present in Its Absence

Almost as significant as food itself is the lack of it. Hunger can motivate creativity as much as satiation can—perhaps more. My first published story, in the Bristol Prize Anthology in 2010, was about a Haitian girl whose mother sold mud pies (literally) for a living. It reflects the fact that there are people in the world so disadvantaged, they eat earth.

Eating also makes a great metaphor. In the Retreat West anthology, my story has a girl called April describing how her older sister was a rapacious learner. I’m still very fond of the opening to that one:

“My sister devoured all history, beginning in the summer vacation when she was six. The century soon ending was Tabitha’s starter. She told me barbed wire cut her lip and toxic fumes tainted everything. Some of it was outer-space-cold, some burning-rainforest-hot.”

I’m not sure I’ve written many stories that don’t at least mention food. My latest novel, currently in polishing stages, is about Eve and the creation myth, so it features the forbidden fruit (which I’ve decided was a peach, by the way. Who gives up paradise just for an apple?) and contrasts the bounty of Eden with the strife of exile. In this story, of course, food is the ultimate separator, as that peach causes all kinds of rifts beyond just banishment. But as Adam and Eve’s family grows, mealtimes are when everyone gets together, round the fire circle, and are often where tensions or alliances become more visible.

How does food feature in your writing? I hope the Thanksgiving feast (if you are of that persuasion) brings comfort, joy, inspiration, and maybe even a whole block of cheese.