Feast of Sorrow
Crystal King
Top 10 Best Quotes
“While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.”
“Your daughter is delightful!" Sejanus was saying to Aelia. I gripped the edge of the bench and bit my tongue as he spoke. "She is a living testament to the good looks that seem to follow the gens Aelia." Aelia smiled. "Cousin, you flatter me." Sejanus had set the tone for the evening with the clear slight against the Gavia clan. "It's only a shame I share the name through adoption- not blood- or who knows how much more attractive I might have been!" Nearby guests laughed at the joke but to me it seemed the true intent was to point out that Apicius had, at least at one time, found him attractive. Sejanus looked directly at Apicius directly as he spoke, a smile on his face. Apicius gave away nothing. He waved a boy over with a tray. "Have you tried the fried hare livers, Sejanus?" Apicata jumped up and down and smiled at her father. "May I? May I?" Her father smiled. Apicata could always melt his heart. "Only one and don't share with Perseus!" The serving boy lowered the tray so she could reach for the liver but not so low that the jumping puppy could steal treats for himself. She snatched a morsel and popped it into her mouth. I knew what she tasted, a sublime mixture of textures, the crispy breaded exterior and the smooth, sumptuous richness of the liver itself. The combination is unexpected. When I first introduced the recipe, it immediately became a family favorite. Apicata turned to Sejanus. She did not appear to recognize him from the market. "Oh, you must try! These are my favorite!" "If you say so, I must try!" Sejanus reached for the tray. He took a bite of the liver and surprise registered in his eyes. Sejanus reached for another liver. "Where on earth did you find your cook?" "Baiae." Aelia reached for her own sample. "Thrasius's cooking is always exceptional. Wait until you try the hyacinth bulbs!" "Hyacinth bulbs are one of my favorites." Sejanus ran his fingers affectionately through Apicata's hair as he talked. I stared, wondering what his intentions were. My right eye began to twitch. Apicius nodded at Passia to come forward and collect Apicata and her puppy. The girl went begrudgingly and only after Sejanus had planted a kiss on her forehead and promised he would visit again soon.”
“Slave, my hands are sticky. Come, wash them. Bring the perfumed water." Passia waved at me with a finger slick with honey. She was radiant, lying on the couch next to Helene. Both were dressed in new stolae that Aelia had gifted them for the holiday. I grinned and rushed forward with the basin and a towel. "Permission to speak," I asked her as I took her sticky hand in mine. She smirked. "Permission granted." I slowly ran the damp towel across each slender finger. I kept my voice low so only she could hear. "Later, my dear Domina, I would be delighted to wash you in private." She raised an eyebrow at me. "I think you will have to prove yourself first, boy." I bowed in front of her, my head on the tiles. "I will do anything you require, Domina." "Good. Now fetch me some more honey fritters. And you will clean my hands again, when I call for you." I winked at her. "Yes, Domina. Anything for you." That night our lovemaking tasted sweeter than all the honey in Iberia.”
“She moved closer to me. I put my arm around her, marveling at the smoothness of her skin. "Thrasius..." "Passia?" She paused, and I realized that she was gathering her courage to speak. "That night, in your cubiculum, I..." I took her hands and held them together between my own. "It's all right, Passia. You don't have to say anything." "You surprised me," she blurted out. "I surprised myself. It took everything I had not to keep you there with me." She leaned forward until our faces were close. "I know." There was nothing to do but kiss her, with all the passion I had harbored from the moment when she first appeared in the kitchen on the day of my arrival. Her lips were soft, and sweet like fresh Iberian honey. I ran my hands along her back and up into the tangle of her hair. My thumbs stroked the flesh of her neck and cheeks, and when they pulled away, her lips. We fell into the sand, twining together our summer-tanned limbs. Our hands roamed up and down the length of each other, slowly removing each article of clothing. I delighted in feeling the way the measure of my passion made my skin tingle with desire from head to toe. "Apicius always says you are the answer to his prayers. I think he is wrong. I think you are the answer to mine," she whispered in my ear before I entered her and we both cried aloud. The sound was washed away by the crash of waves beyond us.”
“If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.”
“You've repainted!" Apicius said with delight as he gazed upon the intricate frescoes decorating the atrium walls. "But aren't you treading a bit on the scandalous?" He gestured at the depiction of Bacchus with his wine-bearing nymphs. I wondered the same thing myself. The cult of Bacchus was not well accepted; Caesar didn't like how rowdy the god's festivals had become. Her laughter rang through the room. "What the world needs is a good old-fashioned Bacchanalia, I say!" "Shame about that pesky little decree against them," Apicius teased. She snorted her derision. "We don't have to call it a Bacchanalia, now, do we?" Apicius laughed.”
“When I saw the flash of her stola in the entryway, my heart would beat like a temple drum. Passia! Her name was a song in my mind. Whenever she came into the kitchen I thought I might faint with desire. Everything about her was perfect. Her long auburn hair was perfect against her tanned skin. Her eyes were a perfect ebony brown, her wrists perfect and delicate, her voice a melody that I wished I could hear every waking moment of my life.”
“When I returned from the triclinium, where the guests were finishing their honey cakes and drinking from jeweled goblets of pear juice, a woman entered the kitchen from a side door. Out of all the surprises I'd had that day, she was the most surprising of all. The vision of her dark eyes, waves of auburn curls, and the sylphlike curve of her hips would haunt me in the days to come. "I came for Apicata's meal," she said. Her voice floated across the room, undulations of sound washing over my skin. This was the woman Aelia had said would come for the tray. Passia. The name glittered in my mind as I made the connection. "Is that it?" She pointed, one long finger tipped with carefully curved, pink-pale nails. I had been standing like a statue, stunned by my close proximity to what I thought might be the physical manifestation of Venus herself. "That's the plate, yes, over there. There." Suddenly I wished she would leave. If not, all would be lost. I wouldn't be able to complete the cena, wouldn't be able to direct the servers, and would end up under the lash as the result of my gloomy failure to live up to Apicius's expectations. Inside my head, I said a prayer to Venus that Passia would go, but in the same breath, I begged the goddess that Passia would remember me, as I knew I would remember every sumptuous detail about the moments she stood before me.”
“What's next?" he asked. "We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin. "And silphium?" I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors. "Definitely silphium.”
“We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.”
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Book Keywords:
delicacies, patina, foie-gras, apicius, appetizer, flavors, feminine-beauty, palate, food-for-thought, crystal-king, flirting, appetizers, passia, evil-man, bacchanalia, cooking, poultry, herb, sejanus, passionate-love, dinner, ancient-rome, passia-and-thrasius, perfection, apicata, cook, decor, fun-fact, lovemaking, surf-and-turf, love-at-first-sight, flavor, silphium, thrasius, simple, authors-note
