Peasant Food

Nothing exorcises the spectre of hunger like the rough crustiness of peasant food. It's the same everywhere. Sure, the ingredients change from continent to continent. In the Americas, south of the equator, a poor farmer's table may serve hand-flattened tortillas with rice and beans. In Japan, you might find fresh caught sushi with mamasan's homemade rice balls. On the sun-scorched shores of the Mediterranean, hungry families feast of flat bread, lamb meat and baba ganoush...

It is the chunk-cut nature of the flavorful finger food that defines the fare. It is the home-grown boldness generations-old recipes. Inspired choices dictated by scarcity, served on grandma's wooden platters. It is farm-freshness, or fish still cold from the sea.

And so I sat, Sunday at noon, the girls of the house napping soundly down the hall. I was left to my own devices for lunch, and not eager to be ambitious.

A crisp green Granny Smith was first in hand, followed by the blocky remainder of a smoked Gouda wheel. Half a day-old baguette was fetched from the fridge, and I finally opened the briny jar of pickled herring. Lunch was eaten from the cutting board with no more utensil than a paring knife. Rain fell hard against the windows. The fire was warm, but the dark winter beer was cold.