I found a good home for my softcover edition of The ALICE B. TOKLAS COOKBOOK. I have an older, hardcover, first edition that I intend to keep but, really, there aren’t many differences ‘twixt these two.
One difference, the newer edition has a foreword by MFK Fisher.
One other crucial difference, for those of us who spent our young adult years in the sixties and seventies, this edition contains the recipe that (for legal reasons) the publisher could not include in the first edition. Yes, the recipe for Haschich Fudge — no, not brownies … fudge, even though the talk was always of Alice B. Toklas brownies.
The Haschich Fudge recipe is not a Toklas original, but rather came to Toklas from painter and film-maker Brion Gysin, according to the notes.
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Haschich Fudge (which anyone could whip up on a rainy day)
This is the food of Paradise — of Baudelaire’s Artificial Paradises: it might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one’s personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by ‘un évanouissement reveillé.’
Take 1 teaspoon of black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon of coriander. These should be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of canibus sativa [sic] can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.
Obtaining the canibus may present certain difficulties, but the variety known as canibus sativa grows as a common weed, often unrecognised, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called canibus indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.
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Now that I’ve saved the recipe (although for what reason I don’t know), I can pass the copy of the later edition on to someone who will give it a good home.
A Self-Made Man Looks At How He Made It
John Scalzi posted today about the people/community/society/world that helped make him the self-made success that he is.
“There is a flip side to this as well. I have helped others too. I am financially successful now; I pay a lot of taxes. I don’t mind because I know how taxes helped me to get to the fortunate position I am in today. I hope the taxes I pay will help some military wife give birth, a mother who needs help feed her child, help another child learn and fall in love with the written word, and help still another get through college. Likewise, I am in a socially advantageous position now, where I can help promote the work of others here and in other places. I do it because I can, because I think I should and because I remember those who helped me. It honors them and it sets the example for those I help to help those who follow them.
I know what I have been given and what I have taken. I know to whom I owe. I know that what work I have done and what I have achieved doesn’t exist in a vacuum or outside of a larger context, or without the work and investment of other people, both within the immediate scope of my life and outside of it. I like the idea that I pay it forward, both with the people I can help personally and with those who will never know that some small portion of their own hopefully good fortune is made possible by me.”