Pam’s Pictorama Toy Post: I’m not sure I remember a Pictorama post falling on Boxing Day, but here we find ourselves on a sunny if cold New York City day post-Christmas as we do our best to shove 2020 behind us. Kim and I were recently speaking of Boxing Day and I looked up its history. It started in the 1830’s in Britain and it was a day to be charitable – boxes were taken to the poor and were given to servants who got the day off as well. It spread to the British colonies and remains a holiday there whereas, as we know, traditionally the day after Christmas in this country is usually about shopping. Of course nothing is really usual about this year, and I cannot imagine stores teeming with post-Christmas folks under the current Covid circumstances.
Our own Christmas was celebrated with just us and the felines here on 86th Street, a Zoom call to New Jersey with my mom, cousin and friend Suzanne in the afternoon sadly substituting for an annual visit. In order to cheer us up I made a rather amazing bouillabaisse if I do say so myself – a sort of quick and cheaty one that has its origins with my grandmother, but I have manipulated a bit over time. (I managed six of the seven fishes – seven if you count the anchovy paste!) I served it with homemade corn muffins and a red pepper compound butter. Before I brag on myself too much I will admit that I forgot to consider dessert entirely and ran out to the store and acquired a frozen Dutch apple pie. Frankly it did the job just fine and I confess, diet be damned, I am looking forward to eating some for breakfast today. Yum.
Christmas was a cold, stormy day here with a wind whipping around – I discovered just how bad when I made that run to the store. Jazz at Lincoln Center unexpectedly announced that they were giving us all two weeks off over the holiday and I am easing into a blissful state of extra sleep and pajama wearing – house cleaning will follow I hope, as I have ignored the state of it long enough and one should go into the New Year with a clear mind and house I suspect. All this to say, I have not yet enjoyed the aforementioned improved weather but look forward to some outdoor exercise in a bit – New Year’s resolutions are lurking just around the corner to be sure.
However, the aspect of Christmas which was traditional and in no way disappointing were the toys Santa, aka Kim, brought me! Two absolutely wonderful toys, the first featured today by way of Bertoia auctions shown above. (Of course I still enjoy receiving toys on Christmas – not a surprise to Pictorama readers I am sure.)
This extraordinary wind-up toy was identified as a French Krazy Kat with no additional information. He is entirely unmarked, stands at about 8 inches, with a metal body covered in a heavy felt suit. His head and hands are composition and you can see that he probably fell on his face a lot from the chipping on his nose – his one ear is also a bit nibbled down. Despite that he is in pretty extraordinary condition, and of course it should be noted that I believe he is a Felix not a Krazy Kat. It should also be noted that his wind-up key is permanently affixed to him, not removable.
I have never seen a toy like him and would appreciate any information folks might have about his origins. His mechanism spring is a bit shot or over-wound and I have only achieved a few bits of a hopping, splayed leg gait out of him (he fell on his face immediatley) which is too bad because I have seen enough to know it must have been comical. He is smaller and more delicate than the more typical wind-up mohair Felix, one that seems to always lose one foot. My example shown above. I assume that because of his composition parts this fellow didn’t last and few of these seem to be knocking around. I wrote about the one above and another more or less one-of-a-kind wind-up Felix toys, shown below, in a post that can be found here. While I had never seen that one before I was certainly familiar with the wind-up function he was built on.
So, we start to close out 2020 with a house full of leftovers and a moment to catch our collective breath. For those of you who still have some cooking ambition in you, or need a New Year’s meal, I lay out the basics of my fish stew below. Enjoy!
Fish Stew or Quick Bouillabaisse Recipe:
Saute onions, garlic and chopped carrots with salt and pepper until they begin to brown, add additional veggies. I like a little potato to thicken, green beans and a bit of corn. (If you are using corn on the cob you can wait and drop the full ear into the soup to cook and cut the corn off after – that will add taste and additionally thicken soup. I used frozen corn this time.) Add in a bit of anchovy paste and a smidge of tomato paste.
Add in fresh fish of choice, about a pound of each – I used a bit of halibut (skinned) although any thicker white meat fish will do, and cut it into bite-size chunks, I added shrimp, and scallops and let cook. I like to add a lobster tail or some crab legs and it does well to add them in here too if they aren’t frozen which my lobster tail was this time. (Snow crab legs are great, but messy to eat later – this was a faux lobster tail belonging broadly to the lobster family with sharp sprine-y bits – ouch!, but I was able to take it out after it had cooked and add the fish meat back into the stew so no eating time mess.)
Deglaze the pot with a cup or so of wine or vermouth. The cheating part starts here (and I am pretty sure this is my addition to this recipe) with some canned fish options. I start with a can of clams, with their liquid included, and this time added a tin of smoked oysters. (I prefer mussels but oysters was all the market had to offer and they were just fine. This is a very forgiving recipe.)
Here’s the big cheat – add a bottle of clam juice AND a large container of Clamato juice (I have often wondered what other use Clamato juice has in life – do people drink it? Make cocktails with it?) Also add a large can of chopped tomatoes at this stage. This creates a substitute fish broth base. I added fresh chopped basil and wide leaf parsley. I like basil in it in particular, but again this is another place where you can be creative. I also added a bit of oregano and at this stage adjust your seasoning overall – I tend to have been adding a bit of salt and pepper with each addition of fish. Bring to a boil and then simmer for at least 40 minutes.
If pressed, you can happily eat this immediately, but the real trick is to cool it down and refrigerate it over night. A glorious change takes place and it is even more amazing! Great dish for company made the day before and then only needs to be heated before serving.