Welcome back to The Greasy Pen! I appreciate you taking the time and keeping up with these greasy pages. Consider getting the Substack app, I use it more than any other social media because it is fun and more what I wish social media would be.
I decided to take it easy for the last two newsletters of this year, and maybe the first one in the next year of 2024, my goodness it will be the year 2024!
That way I can enjoy myself on a lovely family holiday trip, which is headed to Brussels, and Paris for Christmas, and we are considering a pit stop in Switzerland on the way back to Berlin. Quite a mission ahead.
To appreciate and stay present in those moments of that optimistic voyage I will take it easy and start up The Greasy Pen on the second Sunday of January.
What I will surprise you with next week though, is an excellent idea of what I want to write especially nearing Christmas. Kind of thinking outside the box, but very much in a box, if you catch my drift.
I have to say I’m quite proud of where the Greasy Pen is at now. I’ve been keeping this up with consistency and have seen my writing improve slightly. I also am more aware of the direction I want to take The Greasy Pen. More on that in the next year.
Anyway, I want to talk to Santa Claus because it’s been 3 going on 4 years that this guy refuses to give me a cast iron Le Creuset pan. Specifically, the high 26 cm one, that holds 2 liters in black matte with an incredible 30-year guarantee. A gorgeous tool that looks serious in any kitchen, is a joy to use and is the heaviest pan I’ve ever lifted. I always try to wait for when Le Creuset has a sale, but they fool you with a minimum purchase of something near what my rent costs. The bastards.
For now, I’ll stay happy with my de Buyer stainless steel pan and get it to rock my private dinner event that I’m hosting and cooking. I can’t wait to start this 3-course menu, with an option for vegetarians. I’m throwing in wines to be included in the meal because it’s fitting and just goes hand in hand with the best holiday of them all. Did you hear me, you Halloween weirdos?
I can’t help but go full-on French with my menu, because that’s what I learned in the kitchen. Now, if you’ve been a keen and very dear reader of mine, you might have noticed the ‘Pork Cheek & Prunes’ recipe from my newsletter I shared quite a while ago here with the recipe included, but I slightly altered it from last time with a vinegary hot sauce to perk up the stew just a smidge at the end.
I need to reserve pork cheeks at my butcher because they are hard to find, the last two butchers I asked didn’t have them. I had to go to a French café to ask the chef for tips on where to find some. The guy walked with me to one butcher and couldn’t believe they didn’t sell any. I was just as stumped as he was until he lifted his finger to the sky and said “Ah! I know a place.” Which is one metro stop away from mine to get my cherished cheeks.
I’m not worried or anxious about cooking for 20 people, I’m more worried about cancellations and which wines to choose. I don’t know much about wines, so it’s a great excuse to try a few that would pair nicely with the menu. 20 people mean 20 bottles, to be safe. Maybe even 12 or 13 red wines and 8 or 7 white wines. One type of each and call it a day. Actually, do you have any recommendations?
I wish you, my dear reader, would be able to attend. To go from being a sort of pen pal to shake hands, break bread, and spill some wine and have a laugh. Maybe you could send me an email back, to get to know one another better and to tell me which one of the main dishes you would order?
I wish you a lovely holiday and a sparkling New Year.
Pork Cheekily yours,
The Greasy Pen.