That’s right! I know some of you are seeing this title in your email/rss feed and thinking, “uh . . . what?” Brace yourselves — things are about to get deliciously silly, because Thursday is Roald Dahl Day!
As many of you surely know, much of Dahl’s writing featured or revolved around food. This, in conjunction with his knack for dreaming up silly, bizarre, and (at times) rather disgusting-sounding dishes, led to the posthumous publishing of Roald Dahl’s Revolting Recipes, compiled by his wife Felicity (and followed later by Even More Revolting Recipes). In the Introduction to the former, Felicity writes, “Treats were an essential part of Roald’s life — never too many, never too few, and always perfectly timed. He made you feel like a king receiving the finest gift in the land.”
I believe that, for me, being a Dahl addict at a young age instilled an early fascination with food as well. Or perhaps brought what was already there to a new level of wonder and silliness. Charlie and the Chocolate Factory was a sensory overload for my overactive imagination. And to this day, I can still imagine exactly what Bruce Bogtrotter’s chocolate cake would taste like. (This is also the reason why I can never, ever make the recipe for it that appears in RDRR. I contemplated it for a few minutes, but ultimately decided that there was no way anything on earth was going to taste as good as what my little 8-year-old brain had dreamed up.) But these crispy wasp-stings on buttered toast are far better than I’d imagined (and they’re actually quite good, too).