My mother was very good at the forensic gaze. This morning’s kitchen would have troubled her, I’m certain, but I didn’t even notice that it’s pretty filthy until I put it on the screen. That’s the way of things, I suppose – most of our interiors (mental as well as domestic) would look pretty grubby and a bit random if we were to examine them with the cold eye of a picture editor. But we don’t, and I took the photo to remind myself of the great joys of the ordinary over and against the set-piece strutting that we’d prefer to have you believe about us.
The kettle rarely comes off the hob. The Potwell Inn, surprisingly perhaps, runs on tea. Recently we’ve increased our repertore of tea – black tea in the mornings, green tea most of the day and chamomile tea at night. Since we took a break from the booze we feel better, sleep better and – well – drink tea. The way I make porridge would annoy all purists, GP’s and food faddists – made, as it is, with full cream milk, salt, and eaten with a bit of sugar. However it lasts all day and reduces fridge-raiding which tends to involve lumps of cheese, so I suppose – on balance – it’s largely neutral. Today the kefir was left sulking in the fridge because it was the coldest night of the season so far and we both fancied something hot.
The loaf of bread is my cover for the grubby hob. It wasn’t taken out of the oven until late yesterday evening. It was one of those doughs that wasn’t quite right – a bit soft but not at all sticky; not sticky that is, until I came to tip it out of the banneton when it growled at me and refused to budge. After a little stand-off I finally dragged it out, but it left a substantial dollop of dough behind and the loaf itself was far too soft to slash in the usual way, so it had a homeopathic tickle with the knife and went into the oven. I’ve discovered over the years that making bread needs a similar mindset to making raku pottery. Letting things be seems to work best. However the whole process involved a good deal of escaping rice flour – which is usually the best for releasing the dough from the banneton – mess which I couldn’t be bothered to clear up apart from a cursory wipe with a cloth before bed.
The ordinary, the homely is the warp of the enterprise of being human and the experiences of the day are the weft. Together they make cloth – in my case probably some sort of rough old drill and in yours, possibly, evanescent silk. I hacked a crust off the loaf this morning and it was lovely – it was individual; itself. Like Ryokan’s poetry.