Savor Moments as Much as You Savor Flavor
A few weeks ago I experienced one of those surreal transitions that you refrain from pondering too closely, for fear you’ll be consumed by a grief too large to contain. It was time to move my dad into an assisted living facility. Now there’s one thing you need to know about my dad. He loves food. Every meal was a “party” and his idea of a perfect Saturday afternoon was traveling from market to bakery to butcher to pick up all the trappings for a sumptuous meal. You can imagine the thoughts swirling through my head when I first set eyes on the “twice-cooked” creamed chip beef on toast that they served him for breakfast.
I decided Sam and I would embark on a little culinary odyssey for the remainder of my stay. He’d have breakfast at The Peaks but the rest of the day we scoped out as many foodie finds as one can find in a sleepy little town. Our first excursion was The Rib House. Mary Ann and Tracy Webb, born and raised in the BBQ capital of Kansas City, MO, opened this little gem in Longmont, Colorado in July of 2001.
The BBQ was out of this world. Sam was in hog heaven.
Of course, I’d done my research. In addition to its world-famous BBQ, The Rib House boasts some beautiful chocolate desserts, homemade by the owner’s mother. I was saving room for the cinnamon chocolate cake. Before I could take a proper picture, the six-inch tall slice of decadence collapsed into my father’s fork. I guess he wasn’t accustomed to my “photos first” routine.
There’s something about a homemade chocolate cake that brings me right back to the time I blew out the candles on my first birthday cake. Anticipation, the scent of chocolate permeating the air, the presents, the celebration, and the streamers shouting, “You’re the birthday girl!” all get wrapped up in that ooey, gooey slice of chocolate wonder. I haven’t yet acquired the recipe for this beautiful cake—perhaps when I return to Colorado in June. For now, I’ll leave you with a Chocolate-Cinnamon Ricotta Torte, adapted from a recipe by Emily @ www.visionsofsugarplum.com, a beautiful food blog you simply must visit.
Chocolate Cinnamon Ricotta Torte
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon unprocessed sea salt
1 teaspoon ground cinnamon
1 cup finely chopped walnuts (toasted)
1 cup ricotta cheese
1 cup organic turbinado sugar
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1. Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add chopped walnuts.
3. In a large mixing bowl, beat together ricotta cheese, sugar, cinnamon, and vanilla at medium speed until well-combined. Reduce mixer speed to low and beat in dry ingredients. Add melted chocolate.
4. Pour batter into greased and floured cake pan and bake for 30-35 minutes or until set. Cool on a wire rack for about an hour. Slice and enjoy.
Sue Ann, this truly was a poignant post — I never thought about the “transitions in life” re: food. What a radical change — from homemade to “twice baked” — how LOVING of you to participate in the transition the way you did.
Also loved your thoughts about chocolate birthday cake… guess I know what I’ll be making for dessert this weekend. (And it’s not even my birthday!) 🙂
Kimby, You’ll love this cake. It has a dense texture, much like a brownie. No need for frosting, it stands alone. Let me know what you think. True confession: the batter is as good as the cake. LOL
Hi Sue Ann,
You made me realize that: wow! the preciousness of enjoying good food and community can shift when we enter a different stage of our life. It really wants me to take more time at the beginning of my meal to bless the food and the people I share it with!
Hugs!
Marion
Savoring the flavor of life, yes indeed. Recollecting on major life transitions (what IS life if not transitions), allows us to make meaning of the present. Food and relationships are so inextricably linked, it’s hard to imagine memories of one not containing the other.
Like Sam, savoring the ribs and that piece of delectable chocolate cake, he was present; right there enjoying his love of good food and no doubt the company of his beautiful daughter.
Thanks for sharing this special memory, Sue Ann 🙂
Sue Ann: Sam sounds a lot like someone I know and I love every much, my husband. We too comb through so many cities looking for secret food discoveries. I remember walking through some parts of Beyrouth, as the French like to call it, where particles of war are evident. My husband was confident in showing me the selection of olives, knowing olives are my weakness. I will never forget those trips. Also, thank you for sharing so much for yourself, not to mention your recipes, I am going to make the above next week!
You are one woman who knows how to imbue every single moment of her life with flavor… even if it is bittersweet like the darkest cacao or tinged with dark moist goodness like a dense chocolate cake.
No matter what the flavor, you revel in it… rolling it around on your tongue to fully taste it. Many people just go for the frosting. The lighter fare that fills them up with empty calories and manufactured moments.. but not you… never you.
You are real… dancing through life on those great legs of yours and reveling in every last delicious drop. Oh that more women would dare.
Good thing they have you to light the way…
Hi Emelie,
Not sure why this post has my name instead of yours but that’s the mystery of WordPress—always something new and exciting to figure out. Bittersweet, I love that word. I think it comes with age, this desire to revel in ALL the flavors. I, for one, don’t want to miss any of it. Thank you for accompanying me on this delicious journey.