Thursday, October 13, 2011

Sherry and tonic

The more I think about it, the more I think that maybe not doing much cooking recently is only partly to do with anxiety and more to do with the fact that I've run out of things to cook. It's just good old-fashioned lack of inspiration.

Among duty cooks, (i.e. the person in the household who does dinner on dreary weeknights - as opposed to performance cooks, who do nothing for months and then roast beef for 18 for Sunday lunch), this is known as "cooking fatigue". If left unchecked it can go on indefinitely and result in you alternating roast chicken with spaghetti bolognese for 16 years. At which point your children leave home and you eat soup and cheese every night for the next twenty years. Then you go into an old people's home. And I'll leave it there.

My husband has been away filming for the last few days and I traditionally like to welcome him home from these trips away with something nice for dinner. I say I LIKE to welcome him home with something nice for dinner but usually what happens is he comes home to find Kitty with a cold and the kitchen full of fruit flies.

So this time round I want to nail it. But what, what, what to cook? I can't do fish, because there isn't a fishmonger within my reach who has the correct green cred for my husband. Roast chicken is just a massive cop-out, we're always eating bloody curry, ditto my two vegetarian recipes. My latest "special" (yet easy/impressive) thing is slow-roast pork belly, but we've had that about three times in the last month.

While I mull it over, I may help myself to a sherry and tonic, which is my new favourite drink. It's closely related to the Seventies cocktail-hour favourite, white port and tonic, but sherry works just as well.

Next-eldest sister introduced me to this and we've been drinking it ever since. It's milder and sort of fruitier than a gin and tonic, it's a thirst-quencher, it's festive and doesn't get you instantly hammered [insert weary thing about how marvellous getting very hammered very quickly is here].

As documented, I can't drink these days - I just can't do it. And when I say "drink" I mean drink a lot - (and by a lot I mean so that you say slightly ill-advised things at the time, wake up to pee and take nurofen in the night and then feel a bit green the next day). It's a thing I've decided that I used to do when I didn't have anything else to do. Next-eldest said to me once "You can do it all - you can work and have children and go out. But you have to sacrifice getting pissed."

But once Kitty's a-bed and whatever scrabbled-together dinner we're having is on the go it does seem a shame not to have a weeny drinky. And this is the answer.

It's also a terrific, unusual and very practical thing to offer as a cocktail for a party because it looks nice - fizzy tumblers of pale drinky with clattering ice. If you want to be really fucking classy, add a strip of lemon peel.

You can use any sherry you like, fino or manzanilla. (I'm pretty sure they sell all sorts in Waitrose. Only Schwepps Indian tonic water will do.) If you once had fino sherry and found it to taste like pencil shavings, give this a go anyway because the tonic takes the edge off. And if you don't like tonic, well - I give up.

This post was brought to you by the letters S and C and dedicated to my friend Emelie Frid (@emfrid), who loves sherry and who has been having a shit time because her baby isn't well.

By the way, I wish I had post-natal depression, as some of you have thoughtfully pointed out. But alas, I've always been a jumble of nerves for as long as I can remember. I'm feeling much better now, as it happens, and think back to the dark days of the last fortnight with amusement, wondering if maybe I imagined the whole thing.

But I won't think about it too hard. It will only make me anxious.

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