God only knows what he had to do with the kitchen staple memorializing his name. Beef bouillon. Chicken bouillon. Even (heaven forfend) vegetable bouillon, mushroom bouillon, or–even–worse. (Don’t tempt me.)
Godfrey of Bouillon was a leader of the First Crusade, and a significant figure in the subsequent Crusader wars.
While I’ve not been able to discover any connection between the sainted Godfrey and the culinary arts, it’s pretty clear he was a leader and a brave fighter and that he took his place as the first ruler of the Kingdom of Jerusalem, appointed from 22 July, 1099 and forward. (For those of you in Rio Linda, that would be from 925 years ago. Please check the math. It’s never my strong point, LOL.)
And so today I celebrate Godfrey of Bouillon, brave hero, Crusader knight, and–as best I can tell–culinary giant.
Bless.
**In this day and age I recommend “Better than Bouillon” for all culinary endeavors that require a quick and easy option for broth or stock. It’s pretty affordable in the States. Not so much, as I have discovered, in other countries. But please look around and see what’s available in your country for not-so-salty, and with more organic options. It would be a shame to forgo really important cooking options just because you couldn’t find a waterly appropriate alternative.
Keep looking.
I’m pretty sure Godfrey would approve.
