Now Voyager
“…don’t let’s ask for the moon. We have the stars.”
It’s a good point Bette, we just CAN’T have it all… As someone once said, you can’t expect to have a great job, a great relationship and a great place to live all at the same time. You can only have maximum two at once. Might have been Rosalind actually.

This is THE hat Veronica came over to see. We had a lovely Now Voyager brunch with Finnan Haddie a la Davis and some Bonita Granville Gingerbread followed by the film. A lovely springtime lunch party. There was much discussion before and after the film about whether Veronica should take the plunge and co-habit once more with her ex-husband. An interesting conundrum and more complicated than it sounds. I’m glad I don’t have that to worry about at the moment.

I was very glad I got up the gumption to go to the Rock and Roll night last night. Reminded me how at home I am with the rockabilly types, even if none of them will speak to me. They were all too cool for school but I do love all that posturing. At one point there were about a dozen men lined up at the bar and the sight of their massive turn ups pleased me immensely. Brilliant to see that as usual at this kind of event the most unexpected people are always the best dancers. An Amy Lame lookalike and a guy who looked like one of the scary types in a Dickens novel wiped the floor with all the beautiful people. I loved his half splits.

Bette Davis’ Finnan Haddie a la Davis

Ingredients

  • 2 pounds finnan haddie
  • 1 tablespoon finely chopped onion
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons finely chopped red pepper
  • 2 tablespoons butter, melted
  • 1/2 teaspoon paprika
  • 4 tablespoons flour, well blended
Directions

Soak the finnan haddie for 2 hours in cold water. Then boil slowly for 30 minutes, then separate into flakes.

Make a sauce with the onion, peppers, butter, paprika, and flour.

Add the milk, mix all well together, and cook until thickened, then add the finnan haddie. Serve with small pieces of toast around the dish.

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