Toes-up-time

and the gift of house guests

Photo by Artem Beliaikin on Unsplash

There is this adage about fish and guests both smelling after three days. I think whoever wrote it was ungrateful and probably just had organizational issues. Having house guests can be such a gift.

So far this year, we have had six sets of guests with an average stay of one week. Friends and family from France, the Netherlands, and the U.S. have come to stay with us for a taste of Swiss life. Together, we have traveled, eaten meals on the long table in the living room, played games, and sat around the fire pit, drinking wine at night and coffee on the front porch in the morning.

Having guests is always a chance for us to show the best of Basel. We’ve developed our standard city tour that includes a visit to the Munster(cathedral), taking the ferry across the Rhine, walking the old cobblestone streets, and having a drink at one of the buvettes when the weather is nice. It’s a reminder for us how fortunate we are by seeing Basel through the eyes of our guests.

Touring Basel with friends and family

Food always plays a big part in our hosting life. We want to make sure our guests get a taste of the local cuisine. Breakfasts always include baked goods from our baker. There might be gipfeli(the Swiss version of croissants), or apfel krapfen(an apple turnover), or some fresh bread with butter and jam. If the weather is cool enough, we will make raclette and let everyone find their way through the melted cheese and potatoes. There is always, of course, cheese, the big guy’s specialty. He will head to France or to the best cheese shop in Basel to make at least one cheese platter featuring a variety of the ripest cheese available.

coffee, cake and cheese - oh my

Hosting gives me immeasurable pleasure. I love having a full house; since the little guy left, it’s been a little quiet with just the two of us and the dogs. A full table, people finding a comfy spot to relax, and the sounds of voices throughout the house make it feel as if things are as they should be.

Of course, it’s work, but over the years, I’ve developed strategies to make things a lot easier. I’ve found organization is the key to making sure everyone, including myself, has a relaxed and happy time.

My hosting tips:

1. White sheets: Have only white sheets and duvet covers. We do things the European way, where we use a fitted sheet, and then every person gets their own duvet. Last year, I gave away my color and patterned duvet covers and pillow cases and replaced them with solid white ones. Now, turnover of the guest room is much easier, and I don’t have to worry about matching. I add colored shams and throw blankets for a splash of color.

2. Milk preference: I only take oat milk in my coffee, so I appreciate people’s milk preference. If you don’t get off to a good cup of coffee in the morning, nothing works, especially if you have jet lag. I ask guests before they arrive what they drink, which leads me to my next point.

3. Coffee maker with a thermos: We’ve gone through a million types of coffee makers: the French press, the Italian stovetop espresso maker, as well as the Nespresso maker. When you have guests who wake up at different times, you need a good coffee maker that comes with a thermos. It ensures that everyone will have a warm cup of coffee, and I don’t need to keep getting up to make more. I set it for 12 cups, and I’m set. The coffee is always warm without burning.

4. Toes-up-time: This last point is a game-changer, and I can’t take credit for it. A few years ago, I was visiting our dear friends in Memphis. It was my second day there, and we had gone out for a BBQ lunch. Upon our return, Mr Jeff announced Toes-up-time. He explained that it is the period after lunch when everyone takes some quiet time from all the socializing. It could be a nap, or some reading, or maybe, for the host, a time to catch up on bills or emails. It is a period when everyone takes some time to just be by themselves.

   Friends, this is the best thing ever. No one can socialize all day long, and having a house-imposed time out allows everyone time to refresh themselves for the evening and whatever adventures & discussions are in store.

our white, unironed sheets, make life easier - except the dog is camouflaged

This year has been an extraordinary year for visits, and we are still hoping for one more. Living so far away from so many of our loved ones is hard, but their kindness in visiting us makes all the difference.

What I’m Reading:

How to Read a Book: A Novel by Monica Wood. Some books are loud and demanding and so fast-paced you feel as if you could be watching a movie. This book is the opposite; it’s quiet and undemanding. The protagonist is a retired teacher who runs a book club in a prison, one of the other characters is an ex-convict who killed a woman while being under the influence and driving, and the other main character is the husband of the woman who was killed. The story is not as sad as it would seem; it’s about forgiveness and second chances. It helped me feel better about my fellow humans at a time when I really needed it.

What I’m cooking:

I’m not a chocolate person, but I love me a chocolate cake. At a recent book club meeting, my friend Jen served this cake. Wow! So moist, and she declared it was the easiest cake in the world to make. Think a little vanilla ice cream on the side would knock it out of the park.

Six-Minute Vegan Chocolate Cake

Prep Time: 6 mins Cook Time: 30 mins Servings: 8 Source: Moosewoodcooks.com

Ingredients

1 ½ cups unbleached white flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sugar

½ cup vegetable oil

1 cup cold water or coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

½ pound semi-sweet chocolate

¾ cup hot water

½ teaspoon pure vanilla extract

Directions

1. Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler

2. Preheat the oven to 375º.

3. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.

4. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.

5. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.

6. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

7. Bake for 25 to 30 minutes and set aside to cool.

8. To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.

9. Stir the hot water and vanilla into the melted chocolate until smooth.

10. Spoon the glaze over the cooled cake.

11. Refrigerate the glazed cake for at least 30 minutes before serving.