In keeping with the Shakespeare theme on the blog this week, I turn to another tale of deception, confusion, and general mayhem. In All’s Well That Ends Well, hidden elements surprise and delight the audience at every turn.
The plot is reminiscent of the old TLC show “Trading Spaces,” in which two couples traded homes and work with a designer to makeover one room. Each episode could produce feuds and deceit, clashes between designer and couple, attempts to pump the carpenter for classified information. Ultimately, though, as in Shakespeare’s beloved play, everyone reconciled at the end of the drama.
Though I primarily watched “Trading Spaces” for Genevieve’s hippy coolness or Frank’s quirky baldness, I did pick up on several real points. For example, color can set the mood of a room, and perhaps even evoke a feeling. The same can be true of color in cuisine. I associate warm orange with Bryn Mawr in November, leaves crunching, a cinnamon scented candle lit, an extra warm blanket shared between snugglers (usually my dog and me). This autumnal puree’s hue makes it a bit easier for me to be abroad this autumn, because I can think about all of the things I love about home.
1 teaspoon cinnamon
1 cup apple cider
Salt to taste (up to 1 teaspoon)
1. Peel parsnips and carrots; chop them (and onion) roughly. Over medium-low heat, sauté with lid on until all vegetables are tender.
2. Pulse vegetables with cinnamon in blender, gradually adding in cider. Season with salt, if necessary. For a completely smooth texture, pass through a strainer, pushing the lumps through with the back of a ladle.
Enjoy this autumnal puree with William Shakespeare’s All’s Well That Ends Well, and check in at warandpeach.com for future recipes and book reviews!