A story in this month’s mag explores how dementia can change our courting with meals. Not only what we would pick to cook but also what we consume. Wendy Mitchell, creator of the memoir Someone I Used to Know, can sense her existence converting because dementia arrived, uninvited and unwelcome, at her door. She writes of the unhappiness of how consuming out, once a special pride, has been becoming on its head to come to be an occasion fraught with problems – too many alternatives, too many decisions. In the kitchen, she no longer agrees with herself about not putting excessive flour in the cake or neglecting the eggs.
Mitchell’s story is all her own. However, you suspect one is being lived out by using many others, too. There is no answer to dementia, no therapy. Still, there are people like Mitchell supporting to elevate awareness and, just as importantly, letting others who locate themselves residing with dementia know that they are no longer alone.
Jacob Kenedy of Bocca di Lupo has prepared a summer menu for us. We drink a peach aperitif, sauté clams, and mussels, and then bake whole white-fleshed bream with vegetables, garlic, and chili. This is an exquisite meal, a summer celebration, for ingesting outside with dappled solar and enough coloration to keep the wines chilled. An appropriate second, perhaps, to say David Williams’s wine recommendations for cool whites, rosés, reds, and sparkling wines for summertime are ingesting.
While the climate is correct, we discover the food of vacations beyond. We have requested some OFM’s friends to reminisce about their most memorable summertime food: noodles in Thailand, ice cream in Dublin, or goat broth in Ghana. Reading their words makes me want to p.C. A suitcase and head for the sea. I received it, of course. I’ve already had my vacation for this year, but the concept gained some distance from my thoughts.
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