My wife and I actually have two fondue pots. I thought they were both presents from our 1977 wedding, but my wife says one if from my first marriage in 1972 and the other from my mother when she downsized in the 90s. Regardless of their lineage, we have not used either fondue pot for at least 10 years while they sat on top of one of our kitchen cabinets, retrievable only with a step ladder.
Like all Americans we have been primarily dining at home since the Coronavirus first appeared in March and are getting tired of staying in. The end of daylight’s saving time and the arrival of early evening darkness and colder weather, limiting outdoor dining, have further circumscribed our daily activity.
While shopping last week, I came across a prepackaged fondue cheese mix and, on a whim, thought I would try it. Remarkably, we still had Sterno, which apparently lasts forever if sealed, to power one of the fondue pots and were able to find our fondue skews.
Last night, on a cold, windy and snowy evening in Baltimore we tried fondue, dipping bread, vegetables and fruit into our prepackaged fondue cheese accompanied by a pinot noir. It was a cozy, warm, tasty dinner and a nice diversion from our routine. Based on a recent news report that red wine and cheese are good for you, you can even try to convince yourself its healthy. We are likely to do fondue again. Next time we plan to make our own fondue cheese mix from scratch. The constant in most recipes is gruyere with cheddar, fontina and other cheeses, plus white wine and some seasoning.
So if the pandemic and lockdowns and rigged election claims are depressing you, be happy and make some fondue. I even have an extra fondue pot I can let you have.