Well, the conversation took place over the regular Tuesday lunch of macaroni and (cheddar) cheese. As we put a grind of pretty pink rock salt on top, the question of salt came up (again).

In our house there is an on-going polemic about the reality of salt. The scientific contingent is adamant that salt is simply NaCl—preferably from the Swiss salt mines of Bex. And that is that.

The rest of us disagree. We know that licking the Himalayan rock-salt lamp in the living room is a completely different experience from dipping your wet finger into the kitchen salt pot.

And now I have proof. A recent cookbook defines the developed world’s three types of salt—common table, kosher, and sea—and proclaims them to be very different in taste, texture and use.

Conversation then turned to the iodine content of normal table salt.

The mention of iodine brought up the subject of hypothyroidism and goiters and my dining companion (10 years old) asked if I had ever seen pictures of people with goiters. I said, of course! I have a lovely one of Geneva market ladies in the 19^th century in my book.

The mention of “my” book, brought about dessert amnesia, and we headed upstairs in search of the living proof that grandma wasn’t the big fat liar that she is usually (unfairly) made out to be, but is, instead, a real living rock and roll “écrivaine”.

The chapter on medicine was found, as was the picture. It was observed that the ladies looked quite rich so should have been able to afford salt. It was pointed out that iodine, not salt, was the problem. It was then gigglingly observed that the ladies looked like they had two sets of breasts.

One of my few remaining copies of Ils ont découvert Genève was dedicated to my new fan and she took it with her. In the car back to school she abandoned her usual heap of Lucky Luke and Yoko Tsuno reading material and concentrated on Chapter 1 – Le Lac. Out loud, I was regaled with my very own true facts about the origins of the names Geneva and Leman.  After the 20-minute drive, I was heartily congratulated on my newly-discovered brilliance and expertise.

The book itself was a huge failure and a roaring success. It is a segment of a much larger (unpublished) work and was brought out as a commercial anniversary present for the “big M” and distributed throughout the canton of Geneva. You just might have it on your bookshelf. It took years of work, and ended in disappointment and frustration.

Under-rated and none-paid, Travellers to Geneva[1] has been more or less forgotten. But today it was excitingly revived, hailed and admired.

Nothing you do is worth nothing. Not even a pinch of salt.

[1] Published by Editions Tricorne, Genève 2009. (In English: Travellers to Geneva. Part 1 Sensations and Reflections.)

Several important Canadian celebrations have been hijacked into Swiss public life over the past few decades. When I came to Switzerland in the late 1970s, for example, neither Valentine’s Day nor Hallowe’en existed.

Culturally craving a jack o’ lantern one year, I paid a fortune to buy an entire thick-shelled eating pumpkin. It weighed about 10 kg and was placed in the baby stroller to be wheeled home.  I do not recall what I did with the baby.

Curious about this unusual purchase, the farmer’s wife asked what I was going to do with the huge pumpkin.  When I described the necessity of carving an ugly face, placing a candle inside, and the banishing of evil spirits I’m sure word went around that a wasteful witch from the New World had taken up extremely dubious residence in the Geneva countryside.

Luckily, terrorism did not exist back then.

Similarly, if you wished for a spot of cheap-and-cheerful Valentine’s Day sentiment you had to cut your own pink hearts from construction paper as you had done as a child, and have found, somewhere, some unrelated chocolate hearts wrapped in red tin-foil to glue onto them.

Now both these events have been taken care of by a healthier more worldly-wise agricultural economic outlook, and these days the farmer’s barn (much expanded) has picturesque hay wagons full of different-sized “Jack-O-Lanterns” in the fall, and on February 14^th is open for a full 12 hours of frenzied bouquet-selling.  The farmer’s wife has retired.

There are, however, a few small intimate events that have not yet been taken over by the entire global economy, and one of them has been celebrated in our house today – the great day of pancakes—Pancake Day!

Just as Pancake Day is not to be confused on any level with Mardi Gras (that they occur on the Tuesday before Ash Wednesday is a startling coincidence), the Canadian pancake is not be confused on any level with the French “crêpe.”

A pancake is fat and robust not thin and ephemeral. It is short and stout and has miraculous little holes on one side that are to be filled with butter and maple syrup and a squeeze of lemon.

A pancake can never be eaten with leeks or ham. It cannot be folded, it has to be rolled. Like a golden bullet casing, it is more than itself. It is a concept.

When we were growing up, our mother made pancakes exclusively on Pancake Day. It was glorious. The great black cast-iron frying pan was cleared of its bacon dripping and heated. The pancakes I recall as delightfully slightly rubbery, and the melted margarine and golden corn syrup were runny and decadently delicious. The squeeze of an orange wedge turned it all into an event of grace and distinction—far above ordinary fare.

In our society of affluence and over-abundance it is not so easy to re-create the magic of a simple pancake. It is, however, important to try.

A few weeks back, I read an article about how a third of accidents that happen to the over-60 crowd are due to falls brought on by lack of balance. To remedy this, Yoga and/or Tai Chi were highly recommended.

I have started Tai Chi. Well, I ordered the book (Classical Yang Style) and am working on the basic stance. The big fat tome is open to the correct page and placed in a Zen manner on the corner of the kitchen table. Every time I pass, I hold the Ma Bu (Horse Stance) pose for 20 seconds.

After just a few short days, I have quickly learned to not pass that particular corner of the table anymore and I am instead busy working on my inner yin and yang.

Lying flat on the living room sofa, breathing properly, I have just read three weeks’ worth of newspapers, and before dozing off, made the most remarkable discoveries.

For example, the “gig economy” was mentioned twice. I had somehow missed this expression. It means that no one has a proper job anymore. You just work short gigs (driving cars and making deliveries or videos seem to be the most popular choices) and then carry on with living. Legal clarity has resulted in the possibility that even zero-hour contract workers could have the right to vacation pay, daily work breaks, and redundancy payments.

This granted me a huge epiphany moment which solved the recent media flap about whether robots should pay taxes. Well, they’re going to HAVE to, as everyone else is going to be getting money for taking tea-breaks while not working.

Then there was the article about not showering as it seems that this daily ritual just wrecks your microbiome. It apparently takes about six months to completely give up this bad habit, but is well worth it as you save water and can avoid all those dastardly beauty products that are polluting the planet. Your bacteria proliferates and is extremely happy.

Obviously the man who is promoting this (a senior editor at The Atlantic) has not recently had to look after a one-year-old with a gastro. Anyone who has ever been covered with curdled milk vomit combined with liquid yellow poop will never, ever, turn their backs on a good hot shower with bubbles and perfume galore.

However, the very best item was the London Design Museum’s recent show which included a military invention to help soldiers carrying heavy loads in the battlefield: power underpants. Little sensor-packed pods and miniature motors pull strings in the fabric that give you extra support and help in sitting down or standing up. This makes so much sense, I’m sure it was a closely-guarded military secret for many decades before finally being leaked to the general public.

I am asking for a pair for my next birthday, and only then will move around to the deserted Tai Chi corner of my kitchen table and attempt stance two, Deng Shan Bu.

Well, shopping this morning was a complete nightmare. This was because I got there too early.

It was not my usual shopping crowd—the single women, sometimes men, whizzing around with their self-scanning devices, with a purposeful glint in their eye, placing items surely and steadily in the jaws of their organized shopping bags in preparation for an instant departure to other, better, places.

No these were seriously old people. Not normally old like us, but ancient.

It seems that most of them had forgotten they had ever been to a supermarket before. They also forgot their shopping trollies and much merriment was had by placing items in strangers’ baskets. They worked the store in couples and often lost each other in the aisles. Most of them had forgotten how the fruit and vegetable weighing machine worked and then stuck the ticket onto the wrong item. I saw one old gentleman take off his hat in the yoghurt section and leave it there.

As they were the vintage, traditional crowd, many of them were buying their Christmas cardoons—not the prepared-for-wimps sort in the glass jars, but the real sort full of strange dye and nasty prickles. All these old folks are now doing culinary battle with this most obstreperous of vegetables. Only the quince, I feel, is a plant that has a greater reluctance be eaten.

The cardoon is brother to the artichoke and it originates from the south of France. Its first seeds came north to Geneva in 1685 with the Protestants fleeing persecution at home.

Our Thorny Silver Cardoon of Plainpalais is difficult to handle. The idea of using a soft brush to remove the thorns and white outer skin is outrageous. You need gardening gloves, a good Japanese housewife’s kitchen knife and lots of verve. If you touch the stem with your bare hands, your skin turns black.

Here is the nec plus ultra recipe for Cardoons in Cream[1] by Mme Joseph Dumonthay of Geneva.

Tip! First find your gardening gloves.

• Prepare your spiny cardoon by removing thorns and outer skin.
• Cut into pieces that you immediately soak in 2l of cold water mixed with 2tbls of flour.
• To cook, prepare the same as above, adding salt and 1dcl of milk.
• Add cardoon pieces when the water boils and boil for 30-40 min. Drain.
• In shallow oven-proof dish place your cooked cardoon pieces cut quite small. (Max 2 layers.)
• Sprinkle generously with grated parmesan or gruyere cheese. Pour over lots of fresh cream and top with pats of butter.
• Bake at the top of a very hot oven 10-20 min until golden. The cream must not boil.
• Serve hot.

So, this one’s for you, my shopping companions of this morning. Thank you all for being the living memory of old Geneva. Who cares where your hat is, when you’re looking at a cardoon gratin for supper?

 [1] Revue du Vieux Genève, 1978. Pierre Blondin, Les fameux cardons genevois, pp 66-67.

Photo:  Yvonne Borloz