What’s with the red hat?
These days when you see a red hat, it’s usually an expression of Someone’s political view. Depending on which side you’re on, that could be a good thing or a bad thing. Unfortunately, the hat becomes the identity. It creates an us VS them friction. People rarely say “What’s with the red hat?”. But, the concept of the red hat as an identifying symbol predates the current political environment. And, today, we celebrate that chapeau. It’s red hat society day. This is a day dedicated to the empowerment of women who won’t let society tell them who they should be or how they should behave. Founded by Sue Ellen Cooper, an artist from California. The concept derives from a poem by a Scottish Author: Jenny Joseph and her poem “Warning”.
The opening lines of the poem state:
“When I am an old woman I shall wear purple
With a red hat which doesn’t go, and doesn’t suit me.“
The Society embraced this and the rest of the poem’s rebellious tone. While some view the society as some uppity old ladies, an understanding of the impetus is necessary to appreciate the true spirit of the movement. Most people think rebellion is something left to the youth. But, these women say “hell no” to that. They can do and be whatever they want. While they do wear the color, it doesn’t define them. That’s the whole point of the red hat: breaking the rules. I guess it’s similar to the other red hats. But, this red hat society doesn’t push its agenda on the rest of the world. It symbolizes a freedom to express yourself without conforming to societal expectations.
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What’s with the red hat? Letting women be who they want to be.
The mission of the Society is to let women break the mold of societal expectations and give them a respite from traditional roles. Despite the decades long movement for women to be independent, strong, and equal to men, in most communities, women are expected to take on care-giving and nurturing roles. In fact, many members of the society are mothers and nurturers. But, now it’s time for them to do and be whatever they want. To become a member, one merely needs to be over 50 and want to socialize with other women who feel it’s time to rebel against stereotypes. It’s not a political movement. It’s simply a social organization bringing women together just for the fun of it all.
But, they aren’t exclusionary. Women under 50 may join as well. But, they wear pink hats. It’s that 50th birthday that bestows the honor of wearing red. Society rewards younger women for their looks. And, it demonizes older women for the loss of that youthful appeal. meanwhile, older men become “distinguished”. It’s not an even playing field. The red hat society encourages women to thumb their nose at what the world writ large thinks. Screw you! Imperfection and purposely UN-coordinated clothing are to be embraced. Older men get to slouch and wear questionable attire. Yet, because they are seen as bread winners, it’s okay? Women need a judgment free zone. And, that should be the whole world. Unfortunately, that’s not the case everywhere.
Anarchy now!
In March, there is a little known holiday: “I am Day”. It asks of us to do some reflection and affirmation in general. In a way, that’s what the Red hat society does for women. Besides the social outings and play time, the concept of personal sovereignty is implied and encouraged. Forget about how others view you, in fact, stick it in their faces that you don’t accept their “rules”. Even though it is an organized group, there are few rules. It’s anarchy against the patriarchy and matriarchy simultaneously. Unfortunately, for us, being a food blog, we fall under some of the societal expectations of women.
But, don’t let that dissuade you from following here. True anarchy means you don’t care what people think. You do things because you want to, not because you’re told to. And, if the Anarchists say you can’t do something that appears to be part of the societal norm, rebel against those telling you what you can and can’t do. Autonomy comes from making your own rules. So, if you like to cook and discover new things do that. You aren’t doing it because of a societal demand. You do it for your own enjoyment. And, if it loses its joy, don’t do it. You do you. That’s the whole point. And, if they say: What’s with the red hat? Tell them to figure it out for themselves. (Oh, crap, if they’re reading this, they already know).
No expectations
While wearing purple and a red hat are part of the society’s branding, they don’t confine you to uniform conformation. And, if your chapter does force expectations on you, feel free to give them a “what for” in kind. Just remember the poem that inspired the society:
“Warning” By Jenny Joseph:
When I am an old woman I shall wear purple
With a red hat which doesn’t go, and doesn’t suit me.
And I shall spend my pension on brandy and summer gloves
And satin sandals, and say we’ve no money for butter.
I shall sit down on the pavement when I’m tired
And gobble up samples in shops and press alarm bells
And run my stick along the public railings
And make up for the sobriety of my youth.
I shall go out in my slippers in the rain
And pick the flowers in other people’s gardens
And learn to spit.
You can wear terrible shirts and grow more fat
And eat three pounds of sausages at a go
Or only bread and pickle for a week
And hoard pens and pencils and beermats and things in boxes.
But now we must have clothes that keep us dry
And pay our rent and not swear in the street
And set a good example for the children.
We must have friends to dinner and read the papers.
But maybe I ought to practise a little now?
So people who know me are not too shocked and surprised
When suddenly I am old, and start to wear purple.
So, what’s with the red hat when it comes to cooking?
As mentioned above, if you want to cook, do it for your enjoyment, not out of duty. And, if you want to wear a red hat while doing it, have at it. If you don’t want to cook, let someone else do it for you. If you are in the mood, though, we have a few suggestions for things to cook today. Remember it’s a day for drinking brandy and rebelling so, we’ll start with some cocktail recipes and go from there.
Lemon Basil Vodka Martini
Ingredients
- 8 Oz Good Quality Vodka
- 2 Oz Limoncello
- 2 Oz Fresh Lemon Juice
- 2 Oz Sugar
- 2 Tbsp Fresh Basil Leaves, plus extra for garnish
- 4 Each Lemon Wheels For garnish
- Ice
Instructions
- Muddle the Basil and Sugar in a Large Pitcher to Extract the flavor, Stir in the lemon juice and mix will. Add the ice, Limoncello and vodka and stir well. Strain into a martini glass and garnish with basil leaves and lemon wheels. Drink, and repeat.
Lemon Verbena Pisco Sour
Ingredients
- 4 Oz Pisco
- 2 oz Fresh Squeezed Lemon or lime Juice
- 1 oz Agave syrup (may substitute simple syrup)
- 1 tsp Sugar
- 10 to 12 Leaves Fresh lemon verbena
- 2 Each Large Egg Whites (for vegan: 2 oz aquafaba)
- A few drops of Angostura Bitters
Instructions
- In a large cocktail mixer, muddle lemon verbena and sugar until the sugar blends with the herb.
- Put the egg whites (or aquafaba) in the mixing cup. Cover and shake heavily until it becomes frothy. It's very important you do this step before adding ice, as the ice will water down and affect the frothiness.
- Add the remaining ingredients and ice. Shake well to combine. But, don't over-shake or you'll lose some of the froth.
- Strain the Drink into a martini or low ball glass. Drop 3 to 5 drops of bitters on top. You can use a toothpick to make a design like hearts in the bitters if you want. You could also garnish with more lemon verbena and citrus slices. And, a sugared rim is a nice touch.
- Drink while it's still frothy and cold. Cheers!
Blackberry Mojito
Ingredients
- 6 to 8 oz Rum (traditionally white. But, feel free to substitute)
- 4 each small to medium limes cut half or into wedges
- 1/4 cup fresh mint leaves
- 1/4 cup sugar (preferably organic)
- 2 cups Soda water (club soda or sparkling, not tonic)
- 1 cup fresh blackberries
Instructions
- Muddle sugar and mint in a pitcher by pressing down with a muddling stick or wooden spoon. This crushes the mint and blends the flavor into the sugar. Squeeze the limes and toss them in. Continue to muddle. Add the rum and berries and stir. Then add the sparkling water and ice. Give a good stir to mix everything. Then pour into glasses and garnish with more lime wedges and mint.
- For a more dramatic effect dip the rim in mint sugar.
And, some “red” food:
Homemade Sea Salt and Red Wine Pasta
Ingredients
- 2 cups Flour Typo 00 preferred, but you can use AP or other)
- 2 each Large eggs
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 2 Cups Red Wine (Chianti, Sangiovese, or whatever you have. Not too sweet)
Instructions
- Put the wine in a pot over medium heat. Bring to a simmer. Cook until the liquid is reduced to about 1/2 cup. It will be thicker and deeper in color. Set aside to cool.
- Mix the flour and salt together. Whisk the eggs in a bowl.
- Mound the flour on a clean, non porous surface (Cutting board, marble, stainless steel, granite, butcher block, etc.). Create a "bowl" in the middle to mix in the ingredients.
- Pour the eggs into the indentation in the flour. Add in the wine and oil. Fold the flour into the wet ingredients. Be careful that they don't spill out. Continue folding in until a dough begins to form. Flour the surface, as needed, to continue kneading.
- As the dough forms, continue kneading it with the palm of your hand. Fold it, and knead some more. Do this for about 5 to 10 minutes. Then form the dough into a ball and cover it. Let the ball rest for about 5 minutes.
- Split the ball into 4 pieces. Roll them into balls. Flatten the balls by hand or with a rolling pin. Then put through a pasta machine. Start on the widest setting. Roll it into a long thin strip. Fold the dough in 1/2 and roll through again to get even strips. Then, roll again at the next lowest setting. Repeat this process until it is the desired thickness. If the pieces are too long, cut them to a manageable size.
- Once the sheets are at the desired thickness, use the cutter attachment of the pasta machine to cut into strips.
- Boil water with salt. Cook the pasta for about 2 minutes. Toss with your favorite sauces and toppings. Mangia!
Notes
Mediterranean Red Lentils
Ingredients
- 1 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 tsp ground cumin
- 2 cups red lentils
- 4 cups water or vegetable broth
- 1 Tbsp Chopped fresh cilantro
- 1/4 cup chopped scallions
- olive oil, salt, and pepper to taste
Instructions
- Heat olive oil in a heavy pot over medium high heat. Add in the onion and garlic.
- Stir the onion and garlic until translucent. Add in the cumin and continue stirring until evenly distributed.
- Add in the lentils and stir to coat evenly with oil. Then add the liquid, salt, and pepper
- Bring lentils to a boil, then trim heat to a simmer. Allow to cook down until all the liquid is gone and the lentils are soft.
- When cooked, remove from the heat and stir in the herbs. Add a little olive oil, and adjust seasoning if necessary. Serve immediately.
Notes
Even Redd’ish…
Balsamic Glazed Salmon with Braised Red Cabbage, Micro Greens and Baby Radish
Ingredients
- 12 ounce Fresh center cut Salmon filet
- 1/2 cup Balsamic vinegar
- 1 ounce sugar in the raw
- 1/2 tsp chopped fresh garlic
- 1/2 tsp chopped fresh ginger
- 1 tsp chopped fresh dill
- Kosher salt and fresh ground black pepper to taste. Use for all parts of the dish.
- For the Cabbage
- 2 cups red cabbage, sliced thin
- 1/4 cup Shaved sweet onion
- 1/2 cup sugar
- 1 ounce raisins or other dried fruit like cranberry or cherry
- 1 cup red wine
- 1 ounce honey
- 1 cup Microgreens or herbs to garnish
- 2 medium lemons
- olive oil to cook and drizzle
- 2 or 3 each Small radishes, preferably in multiple colors for garnish
Instructions
- Cut your salmon into 4 equal portions. 2 to 3 ounces is good for a first course. Sprinkle evenly with salt and pepper
- Heat olive oil in a saute pan. Sear the salmon evenly on both sides. Place on a flat pan sprayed with pan spray and finish in a preheated 400 degree oven for about 8 minutes depending on the thickness of the fish.
- Add the garlic and ginger to the saute pan you cooked the fish in. add in the sugar and stir until the garlic, ginger, and sugar are cooked and form a syrup.
- Add in the balsamic and stir. Allow it to cook down until it is the consistency of a glaze.
- In a separate saute pan, heat some oil. Add in the onion and cabbage and stir. Cook this down until it becomes soft.
- Add the sugar and cook until it melts in. Then add the wine and dried fruit.
- Simmer the cabbage wine mixture until it is evenly coated.
- Plate the salmon on 4 separate plates. Brush the balsamic glaze on the salmon. Drape the cabbage over the top, then garnish with microgreens. sliced radishes and a slice of lemon.
- Squeeze more lemon over the microgreens. Drizzle with a little olive oil. Then, sprinkle a little kosher salt and fresh ground black pepper over the top. Serve warm