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The Special Powers Of Tormentil

I met LaFlamme at the Botanical Gardens. “It’s a fecund paradise,” she said. Her language was quite shocking at times.

We were on a semi-furtive mission to procure a cutting from a particular herbaceous perennial, the name of which continues to escape me despite The Admiral’s repeated tellings. The Admiral had been researching an apparently highly effective hangover cure which depended on the leaves and stem of the plant. Early tests with a garden centre variety were hampered by our collective inability to keep anything in a pot alive apart from fungus, and it was decided that growing a little guy from scratch might bring out a parental instinct that would help discourage him from dying.

“Mental torment,” I said. “Mental torment. Mentalent. Mentalor. Mentament.”

“What are you doing?” said LaFlamme.

“This is how I remember the name,” I replied. “I start with mental torment then combine the words in different ways until it comes back to me.”

“How do you remember mental torment?” said LaFlamme.

“Mental torment comes naturally to me. Talmanent. Talmator. Talmanentator. Talmanenta-latertater.”

“Tormentil.”

“Tormentil,” I said, nodding. “I would have gotten there eventually.”

“Maybe,” said LaFlamme, “but I wasn’t sure how much mental torment I could take.”

We found an uncharacteristically useful piece of graphic design in the form of a signpost. It read ‘Herbaceous Perennials.’ This led us to a winding path on a shallow incline towards an extensive rockery. When the incline turned steep, my own incline was to turn back but LaFlamme was two paces ahead of me and I was blinded by her milky-white calves.

As the incline levelled out, we rounded a corner and LaFlamme stopped abruptly, forcing the top of my head to collide with her back. It had long been my dream to collide with LaFlamme but this wasn’t quite what I had in mind. I peered round from behind her elegant frame to find a well-groomed, middle-aged gentleman with fine, thinning hair. He had secateurs in one hand, a cutting in the other, and wore an expression of utter guilt. He froze in a half-turned position, as if unsure whether to make the full 180 or return to base. Either he too was blinded by the fullbeam effect of LaFlamme’s legs or he was up to no good.

“Phlobaphenes,” he said. It was an unusual opening gambit and suggested the latter.

“Do you work here?” asked LaFlamme.

He hesitated before replying in a painfully hesitant whine: “Yes?”

“Why are you wearing a suit?” I asked.

“I try to be presentable at all times?” he said, again offering his reply in question form as if testing how much we were willing to believe. “It shows the plants due respect?”

When I stepped out from LaFlamme’s shadow, something I’m unable to do often, I recognised the man. It was gourmet, bon viveur and Martini devotee, Suave Gav, who I’d met at a winemakers convention. I was only there because I designed a flyer for one of the exhibitors and thought there’d be freebies. But Suave Gav was altogether more serious. He was taking notes.

“Armstrong,” he said, extending his secateurs. “Gavin. I believe we may have met previously. To be perfectly honest, we extract phlobaphenes and triterpene alcohol from the Potentilla Erecta. It produces a rousing Bavarian liqueur called Blutwurz.” It was certainly plausible that the plant he was interfering with could produce a rousing Bavarian liqueur. Less plausible was the idea that scholarly botanic types called it Potentilla Erecta. But they did. Go ahead, look it up.

“Potentilla Erecta?” said LaFlamme. “That does sound rousing. Does it have any special powers? You know, increased circulation, hot flushes, shortness of breath, panting, drooling?”

“Oh yes,” said Armstrong. “Its health benefits are well documented. A compound prepared from the roots and bark has been used to treat a number of ailments from headaches to pimples. It’s often used in herbal medicine as an astringent due to its tannin content.”

“Anything else?” asked LaFlamme.

“Yes,” he replied. “Prepared rather differently, it can give you a thumping great erection.” This was evidently the answer LaFlamme was looking for, and she giggled with delight.

I stepped towards the herbaceous bush and viewed its accompanying signage. ‘Potentilla Erecta,’ it read. ‘Common name: Tormentil.’ So this was the elusive shrub The Admiral asked us to track down for his dubious and very likely fruitless experiment. It was nothing to look at. Its straggly low-lying leaves seemed banal and its weak yellow flowers a bit uninspiring. I wondered if it might feel much the same about me. Skinny, it would say, not very tall individual with pale skin and a heavy frown that won’t be forgiving in middle-age. Probably ought to quit moping and take some exercise.

But whatever we made of each other’s appearance, it was a multitalented plant that could both cause a hangover and cure it, not to mention having the combined powers of Aspirin, Clearasol and Viagra. It was a wonder there wasn’t a queue of impotent spotty migraine sufferers all desperate for a hair of the dog.

The Special Powers Of Tormentil

In which Tony and LaFlamme first encounter deviant gastrophile, Suave Gav.

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In which Tony and The Admiral continue Project X, their quest for an effective hangover cure, with dedicated input from Suave Gav.

 

Suave Gav was punctual, early even, and carried a heavy briefcase handcuffed to his wrist. He strode confidently around the room as introductions were made. “It’s quite alright,” he said. “I haven’t been followed.” Without delay he unlocked the cuffs, discarded his jacket and opened the case, unpacking an apron, funnel, several small jars with cloth coverings, test tubes, various twigs and roots, a syringe and finally a sheaf of papers bound together by elastic bands. He was certainly taking this evening seriously. By contrast, The Admiral produced his notepad of equations and a ceramic jug with a cork in the top. He seemed a little over-awed by Suave Gav’s intensity. I could see a little self-doubt flicker across his face.

Gavin was generous with his knowledge, at least for one whose knowledge arrived handcuffed to him. At length he outlined the extent of his research, pinning diagrams to the wall and highlighting with a laser pen. It was the nearest thing to a lecture I would ever witness. He explained the struggle he’d had in trying to produce an elixir from the branches of the Turpitude plant and made it sound as if it had been his life’s work. It had only been a week. Clearly he’d given up his day job or abandoned the whole idea of sleep in order to focus. He was committed. And if he wasn’t, he should be.

Suave Gav Wades In

In which Tony and The Admiral continue Project X, their quest for an effective hangover cure, with dedicated input from Suave Gav.   Suave Gav was punctual, early even, and carried a heavy briefcase handcuffed to his wrist. He strode confidently around the room as introductions were made. “It’s quite alright,” he said. “I haven’t … Continue reading Suave Gav Wades In

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In which Tony and The Admiral continue the development of their hangover cure by inviting bon viveur Suave Gav to contribute.

 

The Admiral said he was only too happy to confer with a fellow gastronomic engineer on what we’d begun to call Project X. We didn’t call it Project X because it sounded cool or enigmatic, it was just the 24th such project we’d attempted. We were two projects away from starting again at Project A or finding some other alphabet to abuse.

When I explained to The Admiral that Suave Gav wasn’t actually an engineer but merely a hardened drinker with a vested interest in dealing with troublesome mornings after, The Admiral realised we were in Lorenzo’s Oil territory.

“All the better,” he said. “We must make our own miracles.”

Project X

In which Tony and The Admiral continue the development of their hangover cure by inviting bon viveur Suave Gav to contribute.   The Admiral said he was only too happy to confer with a fellow gastronomic engineer on what we’d begun to call Project X. We didn’t call it Project X because it sounded cool … Continue reading Project X

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In which Tony's alleged cure for the common hangover continues to intrigue bon viveur and inebriate Suave Gav.

 

“I think you would agree," said Suave Gav, "that passion must be the key ingredient in the creation of a quality Bavarian liqueur.” Having tasted Blutwurz, I thought a ship-load of alcohol was the key ingredient but I'd already upset this fruitcake so I wasn’t about to contradict him. “However,” he continued, “I confess my associates and I also tend to imbibe with a passion. And as the after effects are known to grow steadily worse with age, it’s fair to say we have more than a passing interest in a positive solution to the problem.”

I fell silent and Suave Gav most wisely decided to spell this little verbal enigma out. “If you were not simply pulling my leg with your mention of gastronomic wizardry resulting in a cure for over-indulgence,” he said, “I should very much like to compare notes.”

“I see,” I said. “Well, The Admiral’s your man.”

“Admiral, you say? Sea-faring sort?”

“Not really. He just grew sideburns once.”

“We all make mistakes,” he replied. “Can I suggest a kitchen confab with this chap? Purely in the interests of science, of course. Ingredients discussed, recipes exchanged, vol-au-vents optional?”

“Well, as long as we’re expanding the boundaries of scientific knowledge,” I said, “I don’t see why not.” He was delusional, but at least for a change he wasn’t a design client.

The Passion Of Suave Gav

In which Tony's alleged cure for the common hangover continues to intrigue bon viveur and inebriate Suave Gav.   “I think you would agree," said Suave Gav, "that passion must be the key ingredient in the creation of a quality Bavarian liqueur.” Having tasted Blutwurz, I thought a ship-load of alcohol was the key ingredient … Continue reading The Passion Of Suave Gav

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In which Suave Gav explains his aversion to meat whilst Tony continues to walk on eggshells.

 

Suave Gav called, ostensibly to offer an apology for fainting when I mis-pronounced ‘blutwurz.’ I had been feeling rather sheepish about my faux-pas but I could never have expected even the most rabid vegan would be prone to passing out at the mention of blood sausage.

“I should think my parents had a sadistic streak,” said Gavin. “No animal was sacred in the Armstrong household and no animal part was off the menu. The beasts of the field would cower if we passed. Not that anything we ate ever resembled animal flesh - which was a blessing, for had my nine brothers and I known the origins of the various delicacies dished up, we would surely have mastered the art of hurling from an early age.

“The main justification seemed to be that it was ‘economical.’ That is, once the rich had done with the finer cuts of an animal, the remains would go to waste were it not for the Armstrongs. ‘I see,’ I said to my father. ‘But if they hadn’t slaughtered the beast in the first place, that particular problem wouldn’t have arisen.’ I thought this was an excellent observation for a five-year-old, but it landed me a clip around the ear.

“I don’t blame my parents. They did an otherwise excellent job of rearing my multitudinous siblings and I. In fact, anyone who knows me will confirm that I am a near-perfect physical specimen, despite the early gastronomic torture. But I hope what I have said goes some way towards explaining my sensitive disposition in this field.”

“Yes,” I said. “I’ll be careful not to mention.. that word again.”

“The thing is,” said Gavin, “all of this is neither here nor there when there is a matter of far greater consequence for you and I to discuss.” I wondered what else I had said to offend him but this didn’t appear to be the issue. “Since our meeting at the Herbaceous Perennials, I’ve done some considerable research and even conducted a few preliminary experiments.”

“A new chutney?” I said.

Meat – The Parents

In which Suave Gav explains his aversion to meat whilst Tony continues to walk on eggshells.   Suave Gav called, ostensibly to offer an apology for fainting when I mis-pronounced ‘blutwurz.’ I had been feeling rather sheepish about my faux-pas but I could never have expected even the most rabid vegan would be prone to … Continue reading Meat – The Parents

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In which Tony inadvertently upsets vegetarian food scientist and fruitcake Suave Gav.

 

It had been an interesting evening of experimental vegetarian cuisine and our hosts had proven to be formidable food scientists. But as Suave Gav continued to discuss the positive health effects of the bizarre beverage Blutwurz I felt nobody was acknowledging the more obvious teeth-blackening effects and began to feel quite uncomfortable. I nudged LaFlamme and she snorted awake.

“I think it’s time we were going,” I said. LaFlamme pointed to my teeth in a befuddled way but decided not to raise the point. “Thanks for the Blutwurst.”

There was a gasp of shock from the quartet as if I’d said something inappropriate to the host’s wife. “Tony,” said the demure Jane, “it’s pronounced bloot-voortz.”

“I’m sorry,” I replied. “What did I say?”

“You said bloot-voorst,” said Ethel, under her breath.

“Bloot-voorst?” I said again, to even more horror.

“Please,” said Ethel.

“Steady on, old man,” said Dick, removing his pipe. Suave Gav fainted away into an armchair.

“Darling, are you alright?” said Ethel, racing to mop his brow. Jane began to loosen his collar.

“I’m.. sorry,” I said again.

“It’s nothing to worry about,” said Ethel. “Gavin’s terribly sensitive to that word.”

“Which word?” I said. “Bloot-voorst or the other one?” Gavin broke into a sob and Dick ushered us amicably to the hall as if my next utterance might break a fragile shell.

“Easy mistake to make, Boaks,” said Dick. “He won’t blame you personally.”

“But I don’t understand.”

“Don’t give it a second thought,” he assured me. “Are you sure you have to leave? We’ll probably play Twister shortly.”

 

Saturday

This morning I consulted my Bavarian dictionary and discovered Blutwurz, meaning ‘blood-root,’ is a traditional liqueur from the Alsace region. Blutwurst, on the other hand, meaning ‘blood-sausage,’ is a foul affront to vegetarians everywhere. I might as well have offered him some Foie Gras.

My Faux Pas

In which Tony inadvertently upsets vegetarian food scientist and fruitcake Suave Gav.   It had been an interesting evening of experimental vegetarian cuisine and our hosts had proven to be formidable food scientists. But as Suave Gav continued to discuss the positive health effects of the bizarre beverage Blutwurz I felt nobody was acknowledging the … Continue reading My Faux Pas

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Dick split the silence. “Did you say hangover cure?”

“Yes, he did,” replied Suave Gav from the bar.

“And your friend,” said Dick, taking a notepad and pen from his jacket pocket. “You have an address for him?”

“Now, Dick,” said Gavin, “there’s plenty time for that. Let our guests enjoy a little Alsatian hospitality for the moment. Lights please, Ethel.” Ethel rose and cut the main lights, leaving us in the glow of candlelight. Gavin emerged from the bar, underlit by a ghostly blue haze. “Ladies and gentlemen,” he announced. “I give you - Blutwurz A La Flamme.”

We all clapped, although LaFlamme and I weren’t sure why. My mind was perhaps not at its sharpest after a few hours working with a succession of experimental martinis. All I could think was that it was tremendous somebody had named a drink after her.

Suave Gav laid a tray of oddly-shaped serving dishes on the table; a cross between miniature soup bowls and saucepans, with small protruding stumps for handles. Each contained a deep murky substance with a soft blue flame rising from the surface. It gave off a strong medicinal odour, sweet with strong hints of menthol and herbs. I began to feel quite woozy and my sinuses cleared instantly.

“Do you have any marshmallows?” said LaFlamme. The others laughed, but I think it was a serious question.

“Flambé can of course be an important part of the Blutwurz process,” said Gavin. “It both improves the flavour and reduces the alcohol content.”

“Aren’t you concerned about reducing the alcohol content?” I said, like a true lush.

“Ordinarily I might be,” he replied, “but as its original content is around 60% and burning for five minutes reduces it to only around 45, it’s not something we get too concerned about.” No wonder these guys were interested in a hangover cure. I gulped nervously. I was already intoxicated by the Blutwurz odour, I wasn’t sure I actually needed to drink it.

But drink it I did. It was warm, with a bitter taste of unripe citrus fruit and Italian herbs, rosemary, marjoram, bay, a nutty kind of Edam and just the faintest hint of vanilla. Not that my palate was sharp enough to detect these flavours, I just overheard the gastronomes at the table as they savoured it.

I felt distinctly giddy when the drink was finished but giddiness turned to alarm once Ethel turned up the house lights. I was surrounded by a sea of black teeth. I turned to LaFlamme. Her lips were dark. She had drifted off and was lightly snoring, the empty miniature soup bowl still clutched in her hands. This wasn’t a comment on the evening, merely something LaFlamme did when light was low. It was a good thing to remember for times when she was obstreperous. A bit like having a budgie hood.

Blutwurz A La Flamme

Dick split the silence. “Did you say hangover cure?” “Yes, he did,” replied Suave Gav from the bar. “And your friend,” said Dick, taking a notepad and pen from his jacket pocket. “You have an address for him?” “Now, Dick,” said Gavin, “there’s plenty time for that. Let our guests enjoy a little Alsatian hospitality … Continue reading Blutwurz A La Flamme

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The chutneys came thick and fast, served with Suave Gav’s own specialty breads - olive and onion amongst them - alongside numerous dips, spreads and Dick’s selection of baroque cheeses. Some of the outstanding creations the quartet had prepared included Onion Marmalade With White Wine And Herbs, Hot And Sweet Cranberry Relish, Pineapple Ginger Salsa, Chestnut And Ginger In Red Wine Vinegar Pate, and Every Single Word In The Title Capitalised. One thing was sure. These weirdos could cook.

We may have been a mismatched grouping to begin with but we seemed to gel. Whilst we regarded them as oddballs from a glamorous distant past, we too appeared to be something of a novelty to them. LaFlamme, who can be difficult at dinner parties due to her low boredom threshold, behaved remarkably well around our hosts. I think she was genuinely confused.

“How do you get your hair to sit like that?” asked Jane, who had the most perfect beehive I’d ever seen.

“I iron it,” replied LaFlamme.

“Oh,” said Jane excitedly. “Do you have tongs?”

“I have an ironing board,” said LaFlamme.

When Suave Gav said he had an announcement to make, LaFlamme and I simply gazed up at him like ten-year-olds at a birthday party.

“First,” he said, “a crucial question. Bavarian summer or Alpine winter?” There was a collective ‘ooh’ from the gathering. “In other words, would you prefer your Blutwurz flaming or on the rocks?”

Without hesitation Dick and Jane began chanting ‘flaming, flaming.’

“In that case, we’re heading for the Apres Ski,” said Gavin, retreating behind the bar. “Whilst I make the final preparations, perhaps Tony might like to recant to the group his most fascinating insight into our beloved blood root.” I wasn’t sure what this meant in English but was sufficiently emboldened by the Brandy And Olive Mustard to address the gathering.

“Well,” I began, “a friend of ours heard about this plant. It’s called Torpentile or Turniptil or something.”

“Tormentil,” said Gavin.

“We’ve been working with it for a while now. It’s very refreshing. And we always feel pretty good after it. I don’t know if it is actually a hangover cure, but..” For some reason this grabbed their attention. “All I can say is it’s still under development and we look forward to working with it some more.” Even the virulent cocktail jazz had ceased, which was remarkable given that there had been no exorcism. The only sound was Suave Gav whistling softly with one ear still cocked towards the conversation.

Dick split the silence. “Did you say hangover cure?”

The Cure

The chutneys came thick and fast, served with Suave Gav’s own specialty breads - olive and onion amongst them - alongside numerous dips, spreads and Dick’s selection of baroque cheeses. Some of the outstanding creations the quartet had prepared included Onion Marmalade With White Wine And Herbs, Hot And Sweet Cranberry Relish, Pineapple Ginger Salsa, … Continue reading The Cure

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“To think,” said Suave Gav, mulling over his Martini, “some would choose to adulterate this finest of man’s inventions with the common potato-base vodka.”

“Yuk,” said Jane.

“What utter debasement,” said Dick. “Holy hell, surely you want your martini to taste of something?”

“Now, now,” said Ethel. “We’ve been over this many times.”

“Sorry darling,” Gavin replied. “But martini is an art form and if you’ll allow me a moment’s immodesty, I regard myself as the Michaelangelo of said form. Actually, probably not Michaelangelo. Michaelangelo tended to use male models for his female figures, which explains why parts of the Sistine Chapel look like a women’s rugby team.”

“Lord,” said Dick, fiddling with his cocktail stick. “Why would he do that?”

“Because he was a raging poofter,” said Gavin firmly.

“Really, dear,” said Ethel.

“Sorry darling,” repeated Gavin. “Poor chap tried his best with some of the most gorgeous women of the time, and drew them with great accuracy. But he was never happy with the drawings and always reworked them; adding muscle tone; trimming those fullsome breasts so they looked more like well-honed pects; fleshing out their waists and tightening their little bottoms. Soon they all looked like wrestlers.”

“Beauty is in the eye of the beholder,” said Jane.

“Indeed,” said Gavin. “And Signore Buonarroti’s eye could only detect beauty in women if they were incredibly butch. Not that I have anything against confirmed bachelors, or incredibly butch women for that matter. But I shouldn’t imagine in reality The Creation Of Eve involved quite such devotion to the Charles Atlas programme.” It was a bizarre rant and unfortunately showed no signs of ending anytime soon.

“Rubens, on the other hand, was never one to shy away from female flesh. He used female models for everything. Large, plump ones. The bigger the better. Even if he was only painting a still life, he’d insist on a big fat girl lolling around the studio stuffing her face with pies. Poor fellow. Drove him mad eventually.”

“You’re the Rubens of the Martini?” said LaFlamme.

“Yes,” said Gavin. “It has a nice ring to it.”

“I like a nice fat girl,” said Dick.

The Rubens Of The Martini

“To think,” said Suave Gav, mulling over his Martini, “some would choose to adulterate this finest of man’s inventions with the common potato-base vodka.” “Yuk,” said Jane. “What utter debasement,” said Dick. “Holy hell, surely you want your martini to taste of something?” “Now, now,” said Ethel. “We’ve been over this many times.” “Sorry darling,” … Continue reading The Rubens Of The Martini

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We took the elevator to Suave Gav’s top floor suite. The elevator appeared to be infected with cocktail jazz. When we stepped out into the lobby the cocktail jazz followed us. The infection had spread.

Suave Gav was delighted to see LaFlamme and I at his Friday night experimental chutney session and was even more delighted when we presented him with a half-empty bottle of Tequila. “We’ve been experimenting with it for a while,” said LaFlamme.

He invited us into the lounge where the cocktail jazz had taken a firm hold. Later it would require an exorcist to shift it. The room was impressive, with a billiards table and fully-stocked bar. Armstrong had his priorities right. He introduced us to his wife Ethel, and his friends Dick and Jane. Collectively the group appeared to have stepped directly out of a Doris Day movie. The men wore dress suits with bowties, Armstrong topping this ensemble with a chef’s hat and apron. The ladies wore elaborate gowns styled no later than 1959 and appeared to have reality-defying hourglass figures. Even the air seemed tinged with a technicolour haze that twinkled like the crystal chandelier above us.

“Martini,” said Armstrong, handing us stem glasses. “The breakfast of champions.”

“Hear hear,” said Dick, chewing on an olive.

“This one is a watermelon variation based on one of Jane’s original designs. I’ve been working with it for a while now. The idea was to substitute my daily sun-downer with a lighter, summery alternative and even, dare I say it, make it a little healthier with the addition of fruit. Unfortunately today my hand slipped as I was pouring the gin so all pretence of it being a health shake has gone out the window.”

“Nevertheless Gavin, old boy,” said Dick, “it’s a triumph.”

“There is a virgin version, darling,” said Ethel. “Perhaps our guests may have preferred the lighter summery alternative.”

Gavin spluttered. “Good god woman, have you lost your mind? I didn’t give up my Friday evenings to join the Temperance Society.”

The martini was delicious, although LaFlamme and I were both having difficulties with the stem glasses. We’d been working with them for several minutes but were still unsure how best to grip them. We had only ever drunk from tumblers - a practical move on our part, as The Admiral is prone to boisterousness.

Martini – The Breakfast Of Champions

We took the elevator to Suave Gav’s top floor suite. The elevator appeared to be infected with cocktail jazz. When we stepped out into the lobby the cocktail jazz followed us. The infection had spread. Suave Gav was delighted to see LaFlamme and I at his Friday night experimental chutney session and was even more … Continue reading Martini – The Breakfast Of Champions

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All text and images are copyright Greg Moodie. Do not use without express permission.