Famous Cornish Quotes

That this exceptionally scholarly man whose judgments, always rich and sensitive, though sometimes austere, should have embarked on an intensely romantic retelling of the old Cornish legend of that famous pair of tragic lovers, Tristan and Queen Iseult, is intriguing in itself. But what makes it even more fascinating is that Daphne du Maurier, asked by “Q” ’s daughter long after her father’s death to finish this novel that he had set aside “near the end of a chapter, halfway through,” did so in such a skillful fashion that it is impossible to guess with any certainty the exact point at which she began to write. She says, in a modest foreword, that she “could not imitate ‘Q’’s style… that would have been robbing the dead,” but she had known him when she was a child, remembered him as a genial host at many a Sunday supper, and “by thinking back to conversations long forgotten” she could recapture something of the man himself and trust herself to “fall into his mood.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

The Pasty was the time honored lunch of Cornish miners.  It was flaky pastry stuffed with a meat, potato, and vegetable, usually turnips.  Robert told me that Cornwall had been famous for Copper and Tin mining years ago.  The miners didn’t want to take the time to climb all the way out of the mines for lunch but needed a hot hearty meal.  So the women had come up with the Pasty.  In the old days besides the meat, potato, and vegetable, there had been some type of fruit put in at the end for desert.  The women would bring these to the miners fresh from the oven and lower them down.  They put different designs in the dough so the miners could identify their wife’s work and the markings were always put on the desert end so the men would know to eat it last.