Wednesday December 31
Karolyn and Jim kindly invited us
and several other friends over for a New Year's Eve party. She chose the theme, which was Herman Melville: his books, his friends, his interests. She
added that if they liked, guests could bring nibblies or bread, though she ruled
our rare whale steak. We debated whether
to go with something from Omoo, but
decided against it.*
Instead, Holt made a Moby Dick focaccia, dusted with white sea
salt. Keeping to the nautical theme, Barbara
said she'd bring fish roe. As it
happened, she got a jar of large, berry-like wild salmon roe, so she laid out
concentric circles of two types of goat cheese spread (the green with arugula
and olive oil, the white with cream cheese, cream, lemon, and white pepper),
and sprinkled the outer one with fresh chopped chives and clusters of orange-red
roe.
The results did look like a festive (though not very Melville-y) wreath.
When we arrived at their bright and flamingo-lit home, Karolyn and Jim greeted us with a
tasty blue curaçao and prosecco drink
that might have been what the crew of the Pequod
ordered at a tiki bar. There were many
delicious things laid out for us, including Julie's crudités and hummus (to keep off the scurvy), curried cashews, a cheese
board, anchovy toasts, and classic 1950s cheesy olives. So we put out our offerings, and Holt plied
the harpoon, with the immortal words "from Hell's heart, I stab at thee." And we all fell to, or overboard.
In due course, we progressed to main
course: Karolyn's creamy cod chowder (a bowl of which Ishmael and Queequeg
bonded over).
And for dessert, her homemade
cookies that even Bartleby would have preferred: bars made of dark chocolate
ganache on salted caramel, shortbread cookies, and gingersnaps (because one of
the other clerks in Bartleby the
Scrivener was called "Ginger Nut.")
And finally, we drank in the New
Year with a bottle of bubbly noir des
noirs, and another of cava. Thanks to all, especially Karolyn and Jim,
for a very happy Melvillean new year!
*"The Julia's
provisions were very poor. When opened, the barrels of pork looked as if
preserved in iron rust, and diffused an odour like a stale ragout. The beef was
worse yet; a mahogany-coloured fibrous substance, so tough and tasteless, that
I almost believed the cook's story of a horse's hoof with the shoe on having
been fished up out of the pickle of one of the casks. Nor was the biscuit much
better; nearly all of it was broken into hard, little gunflints, honeycombed
through and through, as if the worms usually infesting this article in long
tropical voyages had, in boring after nutriment, come out at the antipodes
without finding anything."
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