Trifling Matters

I recently had the embarrassing experience of eating a handful of nuts at a party only to discover (too late) that it was pot-pourri! I learned later that pot-pourri wasn't always a cloying mix of dried flowers.

Back in the 17th century, pot-pourri was a stew made of mixed meats. It was a French term, literally meaning 'rotten pot', and was a way of using up meat that was past its best. In time, the same word began to be used to describe 'rotten' flowers kept in a pot to cover up unpleasant smells.

I redeemed myself at the party by supplying the most popular dessert of the evening: a large trifle. I was pleased to see that the Italian usurper, the tiramisu, came a poor second to my uniquely British cream-and-custard laden bowl. I was surprised to discover that the trifle, as well as the fruit fool, both take their names from the belief that these were light insubstantial puddings, almost unworthy of being called puddings. I'm afraid there was nothing light or insubstantial about my trifle, but it was a lot tastier than the pot-pourri…