I feel guilty when we pop the cork on a bottle of the widow's own bubbly, and then fail to drink it all. My parents, born in the heart of the depression, taught me not to waste anything, and although I constantly let vegetables go to rot and milk turn sour, I do feel guilty about it in the end. And I feel extra guilty about champagne, in this case pulled out to celebrate the birthday of the South African publicist.
I suppose I could follow the advice of Irma Rombauer: "Not every householder has to worry about what to do with leftover champagne, but should this appalling dilemma be yours, there is no better way than this to solve it and make a light but rich sauce for fish or chicken."
What follows, of course, is The Joy of Cooking's recipe for champagne sauce. But, since the husband and I are leaving for San Francisco at the crack of ass, as my friend K. always says, and I have laundry to do, not to mention mentally preparing myself for storming the States, this is no time for sauce.
California, here we come.
The Swedish phrase for the day is klara, färdiga, gå! It means on your mark, get set, go!
- by Francis S.