by Amy
Chef Véronique was putting hand-made truffles and chocolate-dipped candied fruit on small plates. Her sausage fingers instinctively placed the confections in an artistic pattern. She took a sprig of mint from the glass, shook the water from it and clipped a few leaves with her nails. Absently she chose some edible flowers from her vase and before long a few chocolates had become a lovely design on the white plate.
Some people have a talent for creating beautiful. Chef
Véronique does. My sister does. She takes the simplest, most unassuming things
and suddenly they’re art or decoration or magic.
I’m artistically challenged. I can tell when it’s good. I
can sometimes imitate an idea. But my things never have that flair or “instinctive”
placement that Chef Véronique manages effortlessly.
“He needs to know who’s in charge,” said Pierre firmly.“He does know. He just doesn’t like it.”The maître d’ had had a hard day, she could see. She took the largest truffle from the tray and handed it to him.
He ate it absently.”
He ate it absently.
That line kind of breaks my heart. The truffle itself wasn’t
where her effort was. It was time-consuming, but she was good enough at what
she did that it wasn’t really an effort or a hardship in and of itself. What is
a little heartbreaking is that for years, decades, they’d worked together and
she had offered him the best of her food, her listening ear, her support, her
council, and her unrequited love. And he didn’t really seem to notice. Any of
it.
Pierre sipped, and nodded. It was relaxing begin around Chef Véronique, though he knew she scared the crap out of the new employees. She was huge and beefy, her face like a pumpkin and her voice like a root vegetable. And she had knives. Lots of them. And cleavers and cast-iron pans.
And here’s why, sometimes, fiction is more soothing than
real life. We know, because we glimpse into Pierre’s head, that he does appreciate her and consciously
seeks her out as a relaxing and comforting safe place. I’m not sure she
realizes how he feels. While he isn’t even close to being in love with her – or
as selflessly dedicated to her as she would be to him – he does notice and
value their friendship and working partnership. He just doesn’t always show it.
The world is full of Chef Véroniques. Full of them.
They are the amazing people who are in the background,
making things beautiful and safe and soothing and comfortable. These are the
people whose love and effort is frequently overlooked – although we are drawn
to them and the havens they create. I know that all the Chef Véroniques have
been doing overtime in the “backstage” of Holiday preparations. Communities,
families, and friends will all benefit from their talents, their efforts, and
the magical things they do. Individuals will be touched because these
Véroniques care enough to pay attention to moods and needs and be attuned to
big and small sufferings, and they will give of their time and shower those
around them with their offerings. These things that are sometimes classified as
superfluous or unimportant. They aren’t. Things like flowers and
chocolates, decorations, extra hugs, cards that say I appreciate you, and
smiles freely given are the little magical things that give us the comfort of feeling
cherished and loved.
I’m sure many of you have been channeling your inner
Véroniques this holiday season.
May we also appreciate the Véroniques in our lives and thank
them for their tireless – and important – work.
These aren’t truffles. They’re Brazilian chocolate candies called brigadeiros.
The “original” is made with sweet chocolate powder like
Nescau or Nesquick and rolled in chocolate sprinkles. I like making it with
dark cacao powder. Usually mine isn’t rolled into balls unless it’s for company
or gifting. I’d just spoon some off the plate like peanut butter.
Brigadeiro
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| Stir until bubbly like this. Then keep stirring until thick and kind of "loose" off bottom of pan. |
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| Set aside to cool before rolling. Unless you're making it for yourself and want to just to eat a warm spoonful... |
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| You can be creative with toppings. Sprinkles are traditional, but I like nuts best. |
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| Preparing to spread holiday cheer. ;) |
Ingredients:
-
1 tablespoon of butter
-
2 tablespoons of dark chocolate powder
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1 can of sweet condensed milk
Instructions:
Pour everything into a pan over medium heat. Stir until
butter melts. Continue to stir occasionally until it starts bubbling. Then stir
continuously until it starts thickening and loosening from bottom of pan. Let
it cool. Roll into balls and roll on almond flour, crushed nuts, chocolate
sprinkles or cacao nibs. Enjoy!
I made some as gifts for our new neighbors (we just moved to
a new house in a great neighborhood) and to wish them Happy Holidays.
