In like a lion

It seems colder and darker on a gloomy day in February than any other time of year.

Perhaps that is why we try so hard with food-driven holidays to cheer ourselves up; first with the chocolate and wine of romantic Valentine’s Day, and then with the gourmandise of Mardi Gras.

We really do need help – many of us consume chocolate with Valentine’s Day as an excuse when we get busted for eating foil-wrapped hearts at our desks.

Mardi Gras revelers follow a crazy tradition of masking themselves so they can party in cognito. I mean really, when you think of holidays doesn’t “Pancake Tuesday” sound like a lame attempt at indulgence? (no offence meant to those who consume pancakes as a serious symbol on Shrove Tuesday.)

I propose that we create a new festivity on March 1, to celebrate the end of shivery February and the start of the rest of the year. It is said that March often comes in like a lion and goes out like a lamb… well, perhaps we ought to follow that advice heartily and let loose a heartfelt roar to get our blood moving.

So, with this new “Lion’s Day” in mind, I recommend activities indicative of the day’s namesake. Namely, the activities listed below, taken from a research article on lion habits in South Africa:

Lions are active at night, early morning and towards sunset, although they do sometimes hunt during the day. They are generally fairly lethargic: they exert themselves for short periods of time and then spend long periods of slow movement or relaxation.

(Despite their apparent obliviousness to their surroundings during resting periods, they can become aggressive quickly if suddenly or unduly disturbed.)

Drinking is a social event and the pride tends to move to water en masse, usually crowding together in the manner similar to that maintained during feeding.

Doesn’t this sound like a great way to live, even if just for a day? I think it is important to note that we should adopt the same protective behaviour of becoming aggressive if our relaxation time was interrupted.

We seem to have fallen upon just the creature to use as a symbol of the good life, don’t you think?

Isn’t it interesting that drinking and eating are social events in lion prides? During the day you can lie in wait on the couch like a lion in the long grass. You could take the Disney approach and begin to hum “Hakuna Matata” (which is, by the way, a real Swahili expression meaning, “no worries!”).

Then, as sunset approaches, everyone can kick into high gear with a bit of food and drink.

Why not celebrate in a real wild way and fire up the grill for dinner? Tropical cocktails or any festive sort of drink – even cold drinks out of a communal tub (like a watering hole) would work. Enjoying some social time with your tribe is important for survival.

If we can get over the hump that is the end of February, then the worst will be behind us. A chunk of meat or veggies on the grill, even the thought of the farmer’s markets imminent return will help us look forward.

We may not have those fresh local items yet, but we could pull something from the freezer or even just revel in the slightly longer days, and good company with whom to share them. It all gets better from here on in.

Happy Lion’s Day!

More Happy Gourmand articles

About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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