The Pleasure Principle

by Kathy Humphrey

Is it the long, dark winter, necessitating months of near-hibernation, that breeds in us such a dedication to difficulty and a vague distrust of fun times and easy living? Is it the cold temperatures prompting us to hide under layers of clothing and hurry, solitary, through the streets to our snug homes?
Whatever the cause, northern people stand as anti-Epicureans. We hear the word and ascribe to it wildness, hedonism, and a general falling apart at the seams. Epicurus, in his Principal doctrines, wrote “It is impossible to live a pleasant life without living wisely and honorably and justly, and it is impossible to live wisely and honorably and justly without living pleasantly. Whenever any one of these is lacking, when, for instance, the man is not able to live wisely, though he lives honorably and justly, it is impossible for him to live a pleasant life.”
Hardly hedonism. Life is short. Everything can change in the time it just took you to read this line. The inherent fragility of all that we base our entire existence on should remind us to make the most of each moment, to fill the cups of our lives to the brim with beauty and meaning.
My theme here is not an exhortation to pack more activity into our already jammed schedules. I am not suggesting more duty or more hair-shirts-in-the-name-of-self-improvement for anyone. I suggest taking the opportunity to seek pleasure whenever possible, to enjoy oneself as often as one can. True pleasure is not gluttony, greed or anything unhealthy. By its nature, it cannot be: the feelings arising from bad things, or over-doing anything, are unpleasant.
Treat yourself, and those you love, to good company, delicious food and time in which to enjoy it—we are all worthy of a little pleasure!

Mexican Hot Chocolate
2 Tbsp dark, unsweetened cocoa powder
1 Tbsp sugar
pinch cayenne pepper
pinch of ground coriander
1 cup hot milk
Mix all ingredients in large mug. Stir well to combine. Taste; adjust sweetness if necessary.

Inga’s Graham Wafer Cake
1 cup sugar
1/2 cup butter (softened)
2 eggs
15 graham wafers
1 cup milk
1 cup flour
2 tsp baking powder
1/2 cup walnuts, optional
Preheat oven to 350˚F. In a medium-sized bowl, cover graham wafers with milk and allow to soak for 5-10 minutes. Meanwhile, cream butter with sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in baking powder and flour. Fold graham wafer mixture in and add walnuts, if using. Scrape batter into greased pan (either layer or square pans). Bake for 45 minutes, or until golden brown, slightly springy in centre, and pulling away from edges of pan. Ice with Brown Sugar Icing (recipe follows).

Inga’s Brown Sugar Icing
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1-2 cups icing sugar (as needed)
Combine butter and sugar in small pan. Heat over medium flame; gradually bring to a boil. Allow to boil for 2 minutes, stirring constantly. Add milk and bring to a rolling boil. Remove from heat; cool slightly. Beat in icing sugar (pushed in though a sieve to avoid lumps), bit by bit, until icing has reached desired consistency.

Vegetable Curry
2 Tbsp vegetable oil
1 yam, peeled & cut into 1" chunks
1 potato, scrubbed & cut into chunks
1/2 onion, diced
2 cloves garlic, diced
1 stalk celery, sliced
1 stalk broccoli (florets included), stem peeled, cut into chunks
1 carrot, scrubbed and sliced
1/2 cup frozen peas
1 can chickpeas, drained and rinsed
1/2 cup coconut milk
2 cups chicken stock
2 Tbsp curry paste (I use mild)
salt and pepper to taste
In large saucepan, heat oil. Add onions and garlic; sauté, stirring often, for 5-10 minutes or until softening. Toss in potato and celery and stir for 5-10 more minutes. Stir curry paste through, mixing well. Pour in stock, and bring to a boil. Add yam, carrot and broccoli, and simmer for 10 minutes. Add chickpeas and frozen peas and simmer for 15 more minutes. Stir in coconut milk, and heat through. Taste, adjust seasoning if necessary. This freezes well and is great in packed lunches!

Spicy Chai
2 black tea bags
1 1/2 cups boiling water
1 1/2 cups 2 per cent milk
1 x 3" cinnamon stick
3 cloves
2 cardamom pods
1/8 tsp allspice
6 black peppercorns
1/4" piece of ginger, peeled
1 Tbsp honey
In small saucepan, heat water. Add spices to water and return to the boil. Simmer for 10 minutes. Remove from heat. Add tea bags and allow to steep for 5 minutes. Meanwhile, heat milk gently, not scalding. Strain tea mixture into mugs. Add hot milk, and honey to taste, and enjoy! (Serves 2-3 people).

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.