Is That You, Rona?


by Roxanne Tellier

Funny, I always thought that I’d get so much more done. Whenever I felt like I just couldn’t keep up with all of the richness and offerings of modern life, I’d mutter to myself…

“If only time would stop – just for a day or two – and let me catch up on all of this watching, reading, and writing!”

So here it is, and guess what I’ve been doing? Lying on my bed, watching YouTube, playing games on the tablet, and spending quality time with the cats. Between naps.

I have 24 library books here to be read and used for the three major projects I’m working on, but I’ve not opened one of them. Instead I’m storming through my stack of paperback novels, the pulpier the better.  Occasionally I feel guilty about not working on those weighty projects, but then I tell myself that I just can’t possibly start yet, not without that one other book that was on its way before the library so abruptly closed. 

I keep busy, no question. And I spend a lot of time wondering if I’m sneezing because of allergies, or because of the coronavirus.

I’ve also been doing daily stealth assaults on my local big box grocery stores. I’ll go very early, hoping to run in and out again without any physical contact. From the beginning, I’ve assumed our isolation could get well beyond two or three weeks, and have foraged accordingly. The shelves are full, you can’t squeeze one more item into the freezer, and I think I’m even good on fresh produce, at least for a while. I’m the daughter of a prepper – I was born knowing how to stockpile the essentials.

Which is a good thing, because on my last foray to FreshCo, there was nary an egg to be found, nor a bag of pasta representing. Panic in aisle 3.

(In my own defense – I HAD to do the shopping. If I left the hunter gathering up to the hubby, we’d be trying to divvy up a package of sliced processed cheese, a jar of peanut butter, and a loaf of raisin bread.)

Anyway, I think I’m good. I think we can now pass another couple of weeks without having to resort to UberEats or the like. Based on how the stock market plunged last week, not sure if we could afford UberEats anyway.  

For all that, for all of the inconvenience, for all of the upset and the crippling uncertainty of our futures, we’re actually doing pretty good, compared to others. Sure, I’m missing a library book or two that I really wanted to read, but luckily, I wasn’t in the middle of some government tug of war over my income or a missing passport. I’m not dependent on any addictive substances. I’m not waiting for some obscure medication to arrive from some far-off land. Heck, I’m not even waiting on anything from Amazon right now!

Although we worry about our families, and our friends who are vulnerable, we’re stocked up, we’re relatively healthy, we’ve got each other and our cats, and life could be a heck of a lot worse … and is, for many, all over the world.

At this point, all we’re really being asked to do is to stay home and not spread a disease. The Greatest Generation stormed a beach in Normandy – we’re being asked to Netflix and chill.

This is our chance to be unsung heroes, by just staying home and not actively harming other people. We’ve got this.

I worry about those who rely on convening in groups to deal with mental and health issues. So many people who are struggling to survive without drugs or drink, or who are depending on other people sharing helpful words and kindness are suddenly being thrown into close quarters, confronting their demons by themselves under highly unusual circumstances.

However, there’s a bright side. For once, this enforced solitude and curtailment of our usual mad rush through the days is allowing us to actually have time to do some things that we might just brush over normally. We’ve got more time to listen, and to think. We also have the option to be the ‘helper’ in our world; some have been offering to help those who can’t leave their house. Others have been sharing their creative output.

It turns out that musicians, artists, and creatives are far more important that was previously thought

This is a great time for those who have something entertaining to share to get their work out before a larger and more receptive audience than usual. We’ve got a lot of time on our hands. And look! There are people writing poetry, short stories and novels, and sharing their work for free or a minimal price! There are musicians giving free house concerts on Facebook!  Sure, there will always be meanies who choose profiteering over sharing, but the good people who just want to be a part of a bigger community far outnumber the bad guys.

The government is also really trying to do it’s best to try and help every citizen survive, even as we shelter in place. Beyond that, some companies are going beyond the minimum, in an effort to soothe the pain.

The United Nations declared internet access a basic human right in 2016, saying that all people must be able to access the internet freely. All well and good in principle, but far too many people can’t afford full internet access in Canada, which has one of the highest cost structures in the world. The good news is, nearly all Canadian internet service providers are suspending data caps and allowing freer wi-fi on their home internet plans right now. And Rogers has made all of its cable channels free to watch.  

In both Canada and the US, the government is preparing to spend trillions to keep the economy going. There are plans to ensure a temporary form of Basic Income for all taxpaying Canadians – a good first step in addressing some of our country’s inequalities. The most vulnerable need to be protected. We need to stop the shutoffs of electricity, water, internet that some predatory institutions may attempt. Mostly, we need to spend this money – the nation’s money – on infrastructure and in helping our people survive.

But they’re also talking about using billions and even trillions to prop up businesses that might be best left to fail. The hotel business, cruise lines, airlines, gambling,  – these are not necessities, they are extravagances. 

I worry that we will follow the ragged script left over from 2008, and once again patch up the buggy whip companies that have survived only by bailouts. People should be demanding that this money be spent on healthier, greener choices. If not now, when?

Times change. People change. Even those who continue to say that humans are not responsible for climate change must have seen what has been happening to the planet since we got out of Nature’s way. Cleaner air and water happen when we’re not inserting ourselves into the natural world, with our needs and our garbage. 

Yeah, when it’s all over, we could all be in clover, as Van the Man once said.  All we have to do is spend our time and our “Blue Money” wisely.

It will be worth all of the pain if we can come out of this crisis a better planet.

Temptation Redux


Much as I have tried to pull together at least a preview of a project that I’m working on to share with you, it is not to be; there is much back burner simmering to be done before that column is ready to be savoured.

Hmmm… back burner simmering … sounds like something good to eat! Speaking of eating … here’s something I wrote in the Spring of 2013, and have revised and updated for your dining and dancing entertainment. Bon Appetit!

The Last Temptation

Mmm … food. Can’t live with it, can’t live without it. For some, food is a sensual pleasure, as delicious and desirable as sex. To others, feeding themselves is a chore; if they could, they would be content to fill their nutritional needs by swallowing a tablet.

Gourmet or gourmand? That is the question. I believe the essence of human sensuality is embodied in one who not only enjoys good food, but revels in all its glories; heaven on the palate, a visual treat, and a tactile experience. To me, there is little as delightful as a feast for both the eyes and the stomach. Good food, in all of its 3D wonderment, warms the cockles of my heart, quickens my breath, and eases the tensions of life.

Oh yes, I know. Everything in moderation, and if I ever figure out how to do that, I’ll get right on it! But the warring culinary DNA factors in my blood and heart crave lashings of French cooking, with a shanty Irish reliance on carbohydrates swimming in butter, and a British sensibility that encourages such brutal delicacies as steak and kidney pudding. I love food. pomegranateNo – I am in lust with good, honest, fresh, beautifully prepared, delicately seasoned, lovingly plated and brilliantly presented food.

I grew up when food was only available in season, and then just in the grocers for a very small window of time. Pomegranates, black cherries, tangerines … gifts from the gods! We snapped up these delicacies, pressed them to our breasts, and rushed them home to be enjoyed in the loving spirit in which they had been grown.

dragonfruitTimes have changed, and for the most part, I applaud the growers of the world, who now bring old favourites and new sensations to our tables and taste buds all year ’round. I approached my first Dragon Fruit with apprehension, but fell to its creamy goodness. I still have yet to cook an artichoke, so fearful am I of bruising its delicate heart. I weep for the people of South America, whose primary staple grain and protein, quinoa, has fallen afoul of North American foodies and vegans – their lust for this important protein supplement is now one of the two main causes of deforestation in Brazil.

Oh brave new world that has such wonders in it!

The flip side of this global food consciousness is, of course, the prolific rise of fast food – an abomination in my eyes – and the voraciousness of the gaping maws of people who apparently no longer have an OFF switch on their hunger. shopping nightmareA visit to the grocer the day before a holiday will have you convinced that we’ve just been alerted to an impending weather disaster, zombie apocalypse or nuclear holocaust. Carts crashing into each other, shoppers strip the aisles clean of all available food stuff like piranha. It is to weep.

Food has always been woven into our culture, enshrined in art, music and literature.

Today, trained and novice chefs compete for our attention in an orgy of food porn on their own television channels. From the likeable Jamie Oliver, intense and so well meaning, to the scatological ravings of kitchen madman Gordon Ramsey, to the ‘en garde!’ insanity of Iron Chef, or the folksy drawlings of now diabetic Paula Deen, you can scarcely spend an hour in the 500 channel universe without being reminded that you’ve not eaten in at least fifteen minutes.

nigella lawsonNigella Lawson is embraced and acknowledged as the courtesan of TV food; although neither a trained chef nor cook, her softly curving figure and clearly erotic attention to the food she prepares seduces the viewer into a relaxed and loving appreciation of goose fat and Riesling.

But it is in classic film that the connection between food and sensuality is best exhibited, in a veritable moveable feast.

In 1963, a lascivious dining scene in Tom Jones, of Albert Finney and Joyce Redman devouring a chicken, left movie goers gasping.

Or consider … Alan Bates describing the best way to eat a ripe fig in Women in Love (1969). Phew! “Like a prostitute, the bursting fig makes a show of her secret.”

In 9 ½ Weeks, Kim Basinger and Mickey Rourke played sensually with jello, pasta, grapes, cherries and strawberries and the surprise of an jalapeno until her face was sticky with juices and she begs, with mouth agape, for more. Not very subtle, but very effective.

Babette’s Feast, (1987,) a film based on a story written by Isaak Dinesen, showed the healing properties of glorious, delicious food on a religious community divided by fear of strangers. Big Night, (1996,) Stanley Tucci’s film about a New Jersey restaurant, exalted in the remarkable healing powers of a shared meal.

Is there a right way to eat ramen, that glorious noodle soup? Why yes – and Tampopo (1985) showed us how to give respect to the ingredients. “Appreciate its gestalt. Savor the aromas. Jewels of fat glimmering on the surface. Schinachiku roots shining. Seaweed slowly sinking. …” More than a haiku to the food, it is total appreciation. There’s also a nod to drink, with the sipping of sake from a woman’s navel.

“Leave the gun. Take the cannoli.” Goodfellas –  a celebration of food! “Pauly … had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that it used to liquefy in the pan.”

La Grande Bouffe is nothing more than a story of four friends who set out to eat and screw themselves to death in the French countryside. I’ll spare you the visuals on that one. Nor will I include scenes from the shocking waste of butter in Marlon Brando and Maria Schneider’s romp in Last Tango in Paris. Butter aficionados will find it on their own.

No Reservations (2007), starred Catherine Zeta-Jones as a sexy chef who made her puppy dog underling sit up and beg for treats.

You’ll never feel the same about quail after watching this scene from Like Water for Chocolate (1993) Tita uses her suitor’s gift, seasoned with her blood and longing, to make quail in rose petal sauce. Her passion is communicated through the delicious food to Pedro, her potential lover, while her haughty mother dines in salty disapproval. Eventually, her heat causes an outhouse to erupt into flames.

In the similarly themed Chocolat (2000), Johnny Depp and Juliette Binoche enjoyed the magic of lovingly handmade chocolate candies. In Woman on Top (2000) Penelope Cruz, playing a chef, has phallic-looking chilli peppers rubbed on her lips.

You remember the shimmering, shadowed, shower, but do you remember Jennifer Beals devouring a lobster tail in the seduction scene in Flashdance (1983) ?

A full menu of films that piqued our appetites would leave us overstuffed, so I’ll stop there.

We all hope to age gracefully and beautifully, like a fine wine. But many of us will eventually come to the point where, for health or dietary reasons, we can only look longingly at a delicious spread, and whimper into our hands.

harvest.jpgAs harvest time nears, and before political correctness, weight gain, national health, and propriety wipe these elemental pleasures from our memories, bite into a ripe strawberry, bury your nose into a bushel of fresh tomatoes, nibble at the edges of a freshly cut pastrami or hold a mouthful of champagne against your taste buds, reveling in it’s effervescence.

And raise a glass and a fork to one of the most basic and natural joys of living … the enjoyment of food!