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Three Things About Elsie

THE BOOK:

33229395I was loving this book and saved the last 50 or so pages so that I could approach the ending with a fresh view and savor it when I had an uninterrupted hour to finish it. Now, two days later, I’m still trying to figure out the ending. (BTW- I had figured out the third thing about Elsie by page 40, so that wasn’t what I didn’t get.) I’ve been skimming the book looking for clues to explain the things I didn’t feel were revealed by the ending. If the third thing about Elsie was the big reveal, then I get it, done! But Florence says, “I never did tell anyone my secret. It’s strange, because I told them everything else. I just couldn’t tell this. In those days, you couldn’t say a word, and then it became too late. Elsie had found her Albert, and I had to use up the remnants of other people’s lives to decorate my own. I didn’t mind so much, as long as we could be friends. As long as she didn’t leave me. It’s strange, isn’t it? How love paper-aeroplanes where it pleases. I have found that it settles in the most unlikely of places, and once it has, you are left with the burden of where it has landed for the rest of your life.” I think I understand now. But to share it, would be to spoil it for you. How I wish I could talk to you after you read it. To see if we agree, and to ask you, “Who bought the brooch?”

Florence is 84 and living in an assisted living facility, flirting with dementia. She is a lovable, if somewhat socially awkward character whose best friend, Elsie, of course, grounds her and keeps her in touch with her former self by reminding her of the many kindnesses Florence acted upon in her youth. As Elsie tells it, Florence couldn’t help herself, always driven to help out, to steer people toward happy endings. At one point in the story, Florence finds herself crying, something she hadn’t done in years, because of a small act of kindness by one of the staff. “It’s strange, because you can put up with all manner of nonsense in your life, all sorts of sadness, and you manage to keep everything on board and march through it, then someone is kind to you and it’s the kindness that makes you cry. It’s the tiny act of goodness that opens a door somewhere, and lets all the misery escape.”

My story. Not long ago, I was in the Bob’s Red Mill section of the supermarket (for those of you who’ve been there, you can understand how difficult it is to find things), scanning the shelves methodically back and forth, looking for potato starch flour to make vanilla wafers. A woman stopped and asked what I was looking for. When I told her, she asked if I would like some help, an extra pair of eyes. I said yes, and we looked together for a few minutes until we were joined by an employee who asked if she could help us find something. When I told her what we were looking for, she said, “I know we sell it, unless we’re out of it.” Seconds later, my new friend found it! I thanked her and we went our separate ways. As I made my way down the aisle, I began to tear up, not knowing until that very moment that I had really needed a random act of kindness that day. I later wrote in my journal, “Such a simple gesture meant so much to me. Thank you, lady, I wish you all good things.”

THE BEAUTY:

I read the Acknowledgments at the end before I started the book, and was so glad I did, because it allowed me to focus my attention on a place that the author loves while I was reading. Joanna Cannon spent childhood holidays with her parents climbing the abbey steps, wandering around Woolworth’s, going on ghost walks in Whitby, and she acknowledges that her book is a love letter to it.

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The whale bones with the abbey in the distance, and the North Sea beyond. Florence remembered driving into Whitby as a child, getting the first glimpse of a sliver of the North Sea beyond the Abbey.  Photo by whitehorseandgriffin.com      interior-bothams-tearoom-3-870x490

Botham’s Tea Rooms on Skinner Street. Picture from their website.

OLYMPUS DIGITAL CAMERA                    coming-down-199-steps.jpg
photo from whitbystoryteller.UK

THE FOOD:

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Florence has a thing for Battenberg cake, named for the town in Germany where Princess Victoria, a granddaughter of Queen Victoria, married Prince Louis of Battenberg. Does this photo remind you of anything related to the book?

THE FOOD:

BATTENBERG CAKE

6 oz butter (10 T)
6 oz sugar or ⅞ C (measure out a cup and remove ¼ C)
6 oz flour
1½ tsp baking powder
½ tsp salt
3 medium eggs
1 tsp  vanilla extract
red food coloring 

to decorate
4-5 tablespoons apricot jam
2 packages marzipan dough (Whole Foods)
icing sugar for dusting

Pre-heat the oven to 350º . 

Make an aluminum foil strip to fit the pan, to keep the plain dough from mixing with the pink dough. Grease the whole pan, sides and bottom, insert a piece of parchment paper to fit the bottom, and grease that. The foil probably won’t stand up until you put one of the batters in.

IMG_4347I wish I had taken a picture of the pink and plain  batters in the pan before putting it in the oven, because it was cool looking, but I was pretty covered with batter at that point, as was every counter space in the kitchen. I’m a very messy baker, but a pretty neat cook.

Put the butter and sugar in a bowl and cream it until light. Add the eggs one at a time and beat well after each addition. Add the vanilla extract and flour and mix until smooth. Divide the mixture into two and add the red or pink food colouring into one half and mix well. (I weighed the whole batter, then took out half by weight to divide the batter into equal halves. Spoon the mixtures into the prepared tin.

Bake in the oven for 30-35 minutes, test with a toothpick to see if it is ready. Allow the cakes to cool in the tin for about 5 minutes.  If the tops are not even, cut the domes off to level the cakes before turning them onto a cooling rack and peeling off the baking paper to cool completely.

Roll out the marzipan onto baking paper sprinkled with icing sugar into a rectangle approximately 8” x 12”. This was work. I don’t know how old the dough was, but it was a little hard to knead, and I didn’t want to knead too much, not knowing if that was going to affect the texture when I rolled it out.

Warm the apricot jam and then spread on one of the long sides of the plain cake and join it to the pink cake and place it on top of the marzipan. Spread more jam on top of the cakes and put the pink cake on top of the plain one and the plain one on top of the pink one.

Now brush the jam all over the cake including the sides and top. Roll up the cake in the marzipan and trim off any excess.

Mine was not nearly as pretty as the photos you’ll see online, but it still was pretty impressive, don’t you think?

Alternate Side

THE BOOK:

36525343On the very first page, Manhattan makes an appearance as Nora recalls the crowded Village bar where she met her husband, Charlie, twenty-five years before. From then on, New York City is a powerful presence on nearly every page. Nora had one ambition after college, and that was to live in New York. Her husband, Charlie, however, was more of a country mouse, providing there was a golf course. So Nora was living her dream in a Queen Anne style townhouse on the upper east side on one of the very few dead end streets in New York. A little bit of research led me to an article in Curbed New York called “20 of NYC’s Shortest Streets, Mapped,” where I found #16, Henderson Place between east 86th and 87th. “Henderson Place is a charming cul-de-sac that many New Yorkers have probably never heard of.”  Only it wasn’t the actual dream she’d had in college, when spending a weekend at her friend’s parents 5th Ave. apartment. “… and she recalled how, entering Missy’s parents’ duplex from an elevator that opened directly into it, she had seen the living room with its pale yellow sofas and apple-green drapes, Central Park a decorative accent through the enormous windows, and thought, This is what it is like to live in New York.” I, too, have a fantasy of having a penthouse in New York, and I, too, will never realize it. But, I did have the same experience as Nora, years ago, in New York with friends, when my husband and I were included in a dinner invitation to their cousin’s penthouse on 5th Ave. The elevator opened right into their foyer, with the living room and grand view of Central Park behind. We were treated to delicious Chinese take-out and bottles of Veuve Clicquot. He was such a gracious and interesting host! The restaurant was called Our Place China Chalet on E. 79th St. We liked the food so much, we kept going there on subsequent NY trips. Jim remembers having Szechuan eggplant for the first time at the penthouse. He loved it, researched a recipe, and it’s now a staple in our house in the summer when the Japanese eggplant are harvested from the garden.

THE BEAUTY:IMG_1129 New York, of course. You either love it or hate it. What is there to love? The energy, the movement, the pace, the bustle – all of that hits you in the face the moment you step out into the street. Learning to walk the sidewalks and not look like a tourist takes some observation and concentration, but when mastered, you feel like you belong. I love the corner bodegas where flowers are sold all year, and we always buy a bunch for the room. The ubiquitous Duane Reade, where in the one on 8th Ave. we saw the unofficial mayor of New York, Fran Lebowitz, on the arm of a very handsome, very tall young man. And of course, the obvious reason to love New York is Broadway! There is no other theater (well, London’s west end is pretty good) but Broadway. And that leads me to the image above, taken on our return walk to the hotel after seeing Side Show at the St. James Theater on New Year’s day a couple of years ago. Aaah, Central Park at night.

THE FOOD:

IMG_4321At a work luncheon where unknown to Nora, her career path was about to change, Cobb salad was served. “When did Cobb salad become the official lunch food of New York City women?” When, indeed?

 

 

 

 

 

 

Cobb Salad
serves 2

For the dressing:

2 T water (optional depending on the desired
degree of oiliness of the dressing)
2 T red wine vinegar
⅛ tsp sugar
½ tsp freshly squeezed lemon juice
1 tsp salt
¼ tsp freshly ground black pepper
¼ tsp Worcestershire sauce
⅛ tsp dry English mustard
1 small finely minced garlic clove
2 T extra virgin olive oil
¼ C plus 2 T canola oil

Blend all ingredients together except oils. Add olive and salad oils. Mix well. Blend well again before mixing with salad.

For the salad:

2 C iceberg lettuce
½ bunch watercress (reserve half for garnish)
¾ C chicory
1 C Romaine
2 medium peeled tomatoes
4 strips crisp bacon
2 C rotisserie chicken
2 hard boiled eggs
1 avocado
½ C Roquefort cheese
2 T chopped chives

Cut the greens in bite-size pieces and arrange on 2 plates, reserve half the watercress. Cut tomatoes, bacon, chicken, eggs and avocado in small pieces and arrange, along with the crumbled Roquefort in strips on the greens. Sprinkle with chives and garnish with some watercress. Dress and serve.

 

 

 

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He Said/She Said

THE BOOK:

51C2M6jShgL._SX328_BO1,204,203,200_No matter how painful it is, if a relationship is going to survive the long haul, truth must be told from the start. This is the story of lies concealed over time, lies that festered and grew, until protecting them became the raison d’ etre.

Kit and Laura found with each other a golden love that is so palpable, other people can see it, like a shining aura enveloping them. Kit is an eclipse chaser, starting in his youth when he and his twin, Mac, accompanied their alcoholic father chasing eclipses around the globe. The first one was in Chile, 1991. Laura is a fundraiser, and loves her job, supporting agencies whose work she believes in. When training fundraisers, she tells them that they have to believe in their cause and have a plan ready before they make that important telephone call.

In 1999, when Laura went to her first eclipse with Kit, the zeitgeist of the moment was freewheeling festivals surrounding the cosmic event. Kit, Laura, Mac and Laura’s best friend, Ling (also Mac’s girlfriend) attended the one at Lizard Point, the southernmost spot in Cornwall. They planned on setting up a concession to sell tea to make some money while they were there. Things got complicated when they meet Beth.

This many-layered story was expertly revealed. I did have an inkling of one of the plot points early on, but abandoned it because I had no evidence to support it. Consequently, the reveal at the end did surprise me. Excellent writing, intricate plot, well-drawn characters.

THE BEAUTY:

Even though the sky was overcast during the eclipse, Laura and Kit experienced something really special. They were viewing the phenomenon somewhat removed from the crowd, atop a van overlooking green hills in the foreground with the sea in the distance.
“There.” Kit nodded to his left, and pointed his camera. I followed his gaze and lost my breath. A wall of night pressed in towards us from the Atlantic, a black veil being dragged across the sky. I gasped like I was falling…”I didn’t know the darkness could be so beautiful,” said Kit, aiming his lens at the horizon. As if he had summoned it, at that moment, a hole was torn lengthways through the cloud and the sun was partly visible, a sooty black disc surrounded by a ring of pure light… there were none of the phenomena I’d hoped for, no shooting corona, no sun leaking through the moon’s crater to create the diamond ring effect, and in a few seconds it was gone, but still I felt changed, as if a giant hand had reached down from the sky and touched me.”

amercian-eclipse-01.ngsversion.1503324054000.adapt.1900.1An onlooker watches an annular solar eclipse from New Mexico. Photograph by Colleen Pinski, National Geographic Your Shot.

THE FOOD:

Laura planned to take her father to a new ocakbasi restaurant that had just opened in her neighborhood. In Turkey it is called mangal, but a very specific type of charcoal barbeque called ocakbasi is also very popular. Ocakbasi translates to ‘fireside’ or ‘stand by the grill’ and ocakbasi restaurants typically have one or more large hooded charcoal barbeques in the center of the restaurant.

Kanat (Turkish Chicken Wings)

3 T extra virgin olive oil
2 T Turkish hot red pepper paste (biber salcasi)
2 T Greek yogurt
2 tsp minced garlic
1 tsp cumin
½ tsp sumac
½ tsp Urfa pepper flakes
2 tsp Kosher salt
3 pounds chicken wings, cut into drumettes and flats

In a small bowl, whisk together oil, hot red pepper paste, yogurt, garlic, cumin, sumac, pepper flakes, and salt. Place wings in a large Ziploc bag, pour in marinade, and seal bag, removing as much air as possible. Place bag in refrigerator and marinate overnight.

Grill on low temperature for 25 minutes, turning often. Raise the heat to medium and cook until brown and crispy, turning often.

 

Transfer to a platter, let rest for 5 minutes, then serve immediately. Repeat with
remaining skewers.

This is a keeper!

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An Unnecessary Woman

THE BOOK:

UnknownThe way this book is constructed is a marvel. It rambles like stream of consciousness writing, then catches itself, while the narrator, in whose head  we reside for the duration of the book, reminds us that she has digressed, and brings it all around to where she originally left off, having shared some facet of her personality that illuminated who she is. Although it doesn’t sound like it, the book follows a linear track as the narrative goes back and forth in time, with her memories, to flesh out the details of her life, helping the reader understand, and ultimately empathize with her.

Aaliya is a 70-ish woman living in her beloved Beirut. She lives alone and prefers  solitude to the company others. The reasons for that are understandable, given her past interpersonal relations. Aaliyah’s whole life is lived in books. To say that she is well-read is an understatement. Many of the authors she cites are obscure, or at least unknown to me. I began the book by writing down every author and title, but I had to give that up when it took me 2 hours to read 40 pages. Finally, on page 62 where she named 14 writers in one paragraph in an attempt to explain why she can’t translate their work, I gave up the obssesive recording. Aaliyah loves books, loves the characters in her favorite books, and loves her authors. Naively, I thought I might attempt to read all of the works she cites, but realistically, with my penchant for contemporary fiction, that’s not going to happen. So I settled on 3 books that I will try starting with Aaliyah’s favorite Holocaust book, Austerlitz by W.G. Sebald. Next is Memoirs of Hadrian, her favorite novel, by Marguerite Yourcenar, and finally, the philosopher Spinoza. Having left philosophy behind 50 years ago after an introductory course, I’m going to need Spinoza “lite.” I found Spinoza: A Very Short Introduction by Roger Scruton.

THE BEAUTY:

ed79c42b6cd30fc0b6c3809ca6fa9e39--pre-raphaelite-greek-mythologyIn addition to being a self-taught “learned person,” Aaliyah was also a student of classical music, and mentions many of her favorite pieces as she makes her way through the local record store, 2 records per month – all that her limited budget will allow despite her obsession. So I thought about using either Lizt’s Etudes or Chopin’s Ballade #1 in G minor, but I kept thinking about a scene she described from the Israeli siege of Beirut in 1982. Three Israelis in combat fatigues broke into  her apartment in the pre-dawn hours. She grabbed the AK-47 that was on the bed beside her (don’t ask, read the book, it’s a good story) and without having to fire a single shot, sent those 3 intruders scrambling out of her apartment and into the street. Needless to say, her reputation in the neighborhood as a “crazy lady” went a long way in the future toward keeping her safe. But the image of crazy ladies reminded her of the Maenads, the female followers of Dionysus (Bacchus is Roman mythology) whose name translates as “raving ones.” They reached a frenzied state with the help of dancing and intoxication. When I searched the web for images of Maenads, this picture by Frederick Leighton, called “Bacchante,” came up. Unfortunately, the caption said that it was in a private colection, making the original inaccessible to me, although there was a link to purchase a print. I just love this picture. Not sure why. Wildness? A girl and her greyhound – goat – sheep? I don’t know. I just can’t stop looking at it.

THE FOOD: When Aaliyah and her husband first moved into the building where she still lives, the landlord turned out with his family to welcome them with rice pudding with rosewater. Since my husband is a fan of rice pudding, I thought I’d try a Middle Eastern recipe.

Easy Middle Eastern Rice Pudding Recipe
Yield: 4-6

2 C milk
1 C half and half (or heavy cream, if you prefer)
2 cinnamon sticks
6 whole cloves
1 C medium grain rice (or Basmati)
3 T sugar
2 tsp rosewater (or to taste, add more as preferred)
½ C water, more as needed
⅓ C evaporated milk
2 T unsalted butter, room temperature
ground cinnamon for serving
honey for serving
crushed pistachios and walnuts for serving

Place the milk, half and half, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for a couple of hours or overnight so that the flavors develop and intensify (if you don’t have time, you can proceed from here).

Remove the milk mixture from the fridge and set in room temperature for a few minutes. Add the rice, sugar, rosewater and water. Bring the mixture to a boil on high heat, then simmer for 30-40 minutes, stirring regularly.

As the rice cooks, keep stirring regularly. The rice mixture will dry, add a little water (a tablespoon or so at a time) to help it cook. Continue to stir and add water as needed until the rice cooks completely. The rice mixture should be moist, and the rice should be fully cooked but maintain a little bite.

Remove from the heat. Stir in the butter and evaporated milk. Carefully remove the
cinnamon sticks and cloves, then transfer to small serving bowls or even 3-oz mason
jars. At this point you can cover and refrigerate until ready to serve.

When ready, add a little evaporated milk to each bowl to loosen the rice pudding, if you find that it hardened in the fridge. Heat briefly in the microwave, then top the rice pudding bowls with a pinch of ground cinnamon, honey, and the crushed nuts. Serve warm or at room temperature.

IMG_4312My husband likes dried cherries, so I added them, warmed the pudding and drizzled it with honey.

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White Houses

THE BOOK:

Unknown I heard an interview on a podcast, probably Just the Right Book, with the author, Amy Bloom. She said she relied heavily on Eleanor Roosevelt’s correspondence in crafting her fictional account of Eleanor’s relationship with Lorena Hickok. Perhaps that is why the dialogue rings true, Eleanor’s remarks more than Lorena’s. Eleanor was a much more accessible character than Lorena in this book. She comes across as vaguely saintly without ever a hint of “poor me,” although if what I’ve read here and in other books is true, Sara Delano Roosevelt, Eleanor’s mother-in-law, was a force of nature, like a tornado or a hurricane or blizzard, or some other natural destructive event. The collateral damage she  effected was Eleanor’s relationships with her children. The children were always jockeying for their father’s love and approval, while oblivious to their mother’s unconditional love. It was Sara who had created the environment in which Franklin was the sun, moon and stars, and Eleanor was, just there. While the book is about Eleanor and Lorena, the main character really was Franklin. A selfish, egotistical man with a wandering eye, everyone, whether they loved or loathed him, was taken in by his charm, personality and drive. It was Franklin who made things happen, who could rally the troops, reassure a frightened citizenry that all would be well in the end. People were drawn into his vortex whether they intended to or not. Franklin was yang to Eleanor’s yin, opposites that more often than not, functioned as a cohesive whole: Franklin’s energy to Eleanor’s reflectiveness. The fact that I’ve said very little so far about Lorena is idicative of the book. In the first half where we learn of Lorena’s childhood struggles and eventual departure from her home, Lorena is a fully realized person, but as the book moves on toward the end, Lorena becomes a more shadowy figure, a hanger-on, who I really didn’t much care about.

THE BEAUTY:  Early in their relationship, Eleanor and Lorena take a trip that they refer to as their honeymoon. They drive, without secret service, (I know, shocking, right?) to Vermont, Quebec and northern Maine, immersing themselves in each other’s company, as only two people in the throes of the beginning of a love affair can. They revel in simple pleasures – a cup of tea on a veranda, walks on the beach, star-gazing. On a magical night, they see an aura borealis. “Neon-green streaks and bolts of flamingo pink blow up the sky on a winter night in Maine and we think- oh, we will never forget these northern lights, but we do. What we remember is only the curling picture in the left-hand drawer (Presque Isle, Maine, 1934) or a gorgeous half-page photo in an old travel magazine, but what we saw when we held hands, lifting our chins to the sky as if we could leap into the jagged, jewelled brilliance above us, was seen for ten seconds only, and never again.” But they saw it. Not everyone does.

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THE FOOD: While in Presque Isle, the couple share a lunch of tuna sandwiches on the beach. Knowing what I do of Eleanor’s culinary tastes, their sandwich was probably a great deal scaled down from the one I share here. I am a fan of Thomas Keller, of the French Laundry (Napa Valley) and Per Se (New York). Fortunately, my husband and I were able to eat at the French Laundry in 2003 on a trip to Napa, back when we could afford a destination dinner like that. So when Keller opened Per Se at Columbus Circle in New York, we were, yeah, sign us up. That is, until we saw the menu. No way were we going to pay that much for one dinner. After some research, I found that Kelleher had also opened a sandwich shop in the same complex, called Bouchon Bakery. The tuna sandwich there was reported to be fabulous. So that became our new destination restaurant. However, every time we happened to be in New York on subsequent theater trips, Bouchon Bakery was closed! I don’t remember when we finally had that sandwich (I think it was 2011, because that’s when I printed this recipe from the web), but it was worth the wait. I haven’t always been successful with the confit garlic aioli, so when it fails, I throw it away, take out the Hellman’s and add a little garlic to it, and voilà, almost homemade garlic confit aioli!

Thomas Keller: Tuna Nicoise Tartine 
Adapted from the Bouchon Bakery recipe

4 thick slices Pain de campagne (if unavailable, use sourdough)
4 butter lettuce leaves
2 hard-boiled eggs, thinly sliced
4 radishes, thinly sliced
8 Nicoise olives, pitted (couldn’t find them, used Kalamata)

Confit garlic aioli
3 garlic gloves, peeled
1 C extra virgin olive oil, divided
¾ C canola oil
1 egg
1 T lemon juice

Tuna salad
2 tsp each flat-leaf parsley, chervil, finely chopped
1 tsp chives, finely chopped
1 tsp each cornichon, shallot, capers, finely chopped
1 tsp lemon juice
5 oz tuna

For confit garlic aioli, combine garlic and ½ C olive oil in a small bowl and microwave for 10 seconds at a time, until garlic is soft, maybe 30 seconds total. Reserve the garlic and combine the garlic oil with canola oil and the remaining ½ C of olive oil, set aside. Process egg, lemon juice and reserved garlic in a small food processor until smooth (1-2 minutes). With motor running, gradually add combined oils and process until thick and emulsified. Season to taste, adjust consistency with a little water, if necessary, and set aside.

For tuna salad, combine 4 T garlic aioli, herbs, cornichon, shallot, capers, and lemon juice in a bowl. Add tuna and mix until just combined, season to taste.

To serve, spread two bread slices with a little garlic aioli, top each with two lettuce leaves, layer with tuna salad, egg, and radish slices. Garnish with olive, chives and paprika, drizzle with oil, top with remaining bread slices and serve.

IMG_4308  IMG_4310
A success! Garlic aioli!                                The finished sandwich- delicious.

The Idiot

THE BOOK:

30962053Selin is a college freshman, longing to be a writer, longing to find her way. Along the way, she fell in love. Perhaps love, although at times it seemed more like infatuation, or obsession. Ivan, the object of her desire, was kind of a free spirit, and I wondered throughout the book what he really wanted from this relationship with her. She sought a summer internship in Hungary at his suggestion. She was to teach English in small villages near Szentendre. Although Hungary was Ivan’s home, he only planned to be there briefly that summer, before traveling to Thailand. When Ivan drove Selin back to the campground in Szentendre after spending a couple of days with him, they said their goodbyes, and Ivan went on his way, leaving Selin reluctant to rejoin her group, needing some alone time to compose herself after his departure. She tried call her friend Svetlana, but was told, “All the lines to that country are busy,” so she called her mother, telling her that Ivan had left for Thailand. Her mother understood just how Selin felt, and told her to go see some beautiful things. Beauty encouraged the production of of endorphins, which helped make you feel better and prevented inflammation. This completely encapsulates how I feel about beauty, and why I, too spend time searching for it wherever I am. Perfect comment for this blog.

The author has captured beautifully, the aching torment of first love. I loved Selin, who was uniquely herself, very smart, very literate and very funny. She went shopping with her friend Ralph at Copley Plaza in Boston. He needed suspenders that had to go with khaki pants, a navy jacket and  a burgundy tie. They both like the red suspenders, but not with the burgundey tie.
“Like a fool, I asked Ralph the color of his shoes. “Black,” he said. “Black shoes, navy jacket,” I mused. We looked at each other with identical stricken expressions: “Brown shoes.” We went to the shoe department. This was the beginning of the end, not just becasue shoe shopping was always sad- what was Cinderella, if not an allegory for the fundamental unhappiness of shoe shopping?- but because the shoes were past the pajamas and underwear. The pajamas were where we really lost everything-our sense of purpose and of who we were. The shoes had at least been related to the suspenders. Here, colors were irrelevant-or not relevant, but bearing different meanings. There were boxers printed in red, NO NO NO, with green glow-in-the-dark letters that spelled YES YES YES.”

THE BEAUTY: 

3-Le-buffet-de-Vauvenargues-1959Svetlana, Selin’s friend, had terrible anxieties at the Louvre when they visited Paris the summer after their freshman year, disturbed by the sheer number of works of art. She was able to control it by focusing monomaniacally on one painting per visit. After staring at a 15th century illumination of a Madonna in a lime-green robe confronting a silver whale, apparently, indoors, Svetlana said she identified with that Madonna more than any other woman in any other painting. Svetlana kept bugging Selin about paintings that she identified with. Selin didn’t identify with anyone in any paintings. Until … “I finally identified with a painting in the Picasso Museum. Titled Le Buffet de Vauvenargues, it showed a gigantic black sideboard scribbled over with doors, drawers, pigeonholes, moldings and curlicues. Two roughly sketched figures, one big and one small, flanked the sideboard. The sideboard was the thing between them.” Svetlana said it wasn’t okay to identify with furniture. I’m no psychologist, as you will quickly see as you read further, but I think  that the figures in the painting are Selin and Ivan, with Ivan being …….(wait for it) the bigger of the two. The sideboard represents the many-faceted, complicated reasons that they aren’t together.

THE FOOD: When Selin is in Hungary for the summer, teaching English, she particularly enoyed a uniquely summer food. “I could have eaten a bucket of those cucumbers, which had been pickled in the sun, without vinegar.” I too, am a fan of pickles and grow cucumbers in the summer for that purpose. This recipe really intrigues me, but it’s March, in New England, and it just snowed and is supposed to snow again in a couple of days, so, I’ll post the recipe now, and will update the post when I’ve had the chance (and the sun, of course) to make them. 

Hungarian Summer Dill Pickles Recipe

These Hungarian summer pickles are fermented by the heat of the sun, so they should be made in the summer or in warm climates. It’s from Linda Ziedrich’s “The Joy of Pickling” (The Harvard Common Press, 1998), and it’s one of the easiest ways to pickle cucumbers.

1 quart pickling cucumbers (3 to 5 inches)
1 T pickling salt or kosher salt
2 T white vinegar
1 fresh dill head
1 frond of dill
2 C water

Gently wash the cucumbers, and remove the blossom ends. Using a knife, slit the cucumbers through lengthwise just short of the end, so they are still attached. Place pickling salt or kosher salt, white vinegar, and dill head and dill frond into a narrow-mouth quart jar. Pack cucumbers tightly into jar so they won’t float, leaving 1 inch headspace. Pour in water to cover and can the jar with a nonreactive lid.

Place the jar outside in the sun or in a sunny window (place a saucer under
the jar to catch any drips). Bring the jar in at night. Within 3 days, you
should see tiny bubbles, indicating the cucumbers are fermenting. When
the tiny bubbles have stopped rising (around 5 days), place in refrigerator.
They will keep about 2 weeks, refrigerated.

 

Auntie Poldi and the Sicilian Lions

THE BOOK:

PoldiAuntie Poldi was at a crossroads in her life at 60, looking for a home.  She decided to leave Munich to settle in Sicily near her late husband’s family. She enlisted Martino, her sister-in-law, Teresa’s, husband, to drive her around looking for the perfect property. Being an intuitive type, she couldn’t define exactly what she was looking for, she only knew that when she felt the energy of the right place, she’d know it. And it needed a sea view.

After settling in at 29 Via Baronessa in Torre Archirafi, Poldi was immediately drawn into local intrigue when the young man she hired to help with household repairs turned up dead on her favorite beach. With hints of Mafia, the word that Sicilians are not supposed to say, (like Voldemort) corruption, romance, betrayal – Poldi, with a taste for the hunt, promised Valentino, posthumously, that she would find his killer. Consequently, her meddling into police affairs created tension between herself and Vito Montana, the Commissario Capo of the State Police assigned to the case.

This whodunnit is filled with food, drink, history, landmarks and a sense of the Mediterranean lifestyle that Sicilians enjoy. In the background of it all is majestic Etna, the still active volcano that commands attention with its enormity. Reading this made me want to hop on a plane and visit the beauty of this island. There were intimations in the story of things in Poldi’s past that she’d rather not think about, like her time in Africa, but I think more will be revealed as this is the first book of a  series. I hope that author keeps the characters I’ve just met in future books. I love that aspect of a series – looking forward to spending time with old (be they fictional) friends.

THE BEAUTY:

Mount Etna dominates the landscape of Catania. It is a very active volcano with 5 craters at the top and vents on the sides. The last eruption on March 16, 2017 injured   10 people including a BBC News television crew. There is something endlessly fascinating to me about volcanoes. On our first trip to Hawaii, to the Big Island, I couldn’t get enough of the volcano, with a helicopter ride, trips to the caldera, and writing my name on the black lava rock with white stones. The hotel we stayed at had an outdoor shower made of lava rock that was decorated with native plants. It was so beautiful. That bathoom will always be my dream bathroom.

Study Suggests Mt. Etna Is Just a Giant Hot Spring Not a Proper Volcano (1)__1516198770_161.202.39.248
Photo from 2.bp.blogspot.com

THE FOOD:

When Poldi has a guest, (potential lover) for dinner, he arrived with chocolate and pistachio gelato and a bouquet of white roses with olive sprigs. This charmed her because that is the bouquet she carried the day she married Peppe. How the man ever figured that out is beyond me.

PISTACHIO GELATO

From what I understand, the very best pistachio paste is made with Sicilian pistachios. The paste online was well over what I wanted to spend, so I made my own using roasted pistachios, as that was all I could find. I will make this again, using raw pistachios that I’ll have to buy online. My husband loved the roasted flavor of this gelato, but it didn’t impart the green pistachio color that I like. (Using food coloring is cheating!)
Makes 1 quart

4 large egg yolks
¾ C sugar
2 C milk
1 C heavy cream
¾ tsp. kosher salt
6 T pure pistachio paste (not pistachio cream)

In a heavy-bottomed saucepan, whisk the egg yolks and sugar until well combined. Whisk in the milk, cream, and salt until combined.

Set the saucepan over medium heat and cook, whisking frequently, until a thermometer inserted into the mixture reads 170°. Remove from the heat and whisk in the pistachio paste until well combined.

Set a fine strainer over an airtight container and pour the mixture through. Cover and refrigerate overnight or up to 3 days (this helps cooked custard bases achieve a stable consistency).

In the bowl of an ice cream make churn for about 15 minutes, until it’s firm and billowy, and a spoon dragged across the top leaves a lasting impression. Transfer to an airtight container and freeze until hardened, at least 4-5 hours. Later on, if it’s too firm, thaw it in the refrigerator for 10-15 minutes before scooping and serving. For best results, eat within 2 days of freezing.

Pistachio Paste

1 C unsalted, unroasted raw pistachios
¼ C almonds or almond flour
⅓ C granulated sugar
2 T water
1 or 2 T peanut or sunflower oil

To remove the pistachio skins, bring a pot of water to a boil and drop in the pistachios when the water comes to a rolliing boil. Let them boil for 1 minute or so, at which point you will see the peels lifting off. Strain the nuts, drop them into an ice bath immediately to chill them. When the pistachios are thoroughly chilled the skins should lift off. Air dry the skinless pistachios on a rack. When thoroughly dry, place them on a parchment paper lined sheet pan and toast them, at 300º F for 15 miinutes. Then let them cool down.

Put the sugar and water in a saucepan on medium heat. When the sugar syrup reaches 300º F throw in the pistachios and stir for a few seconds. The pistachios will crystalize. When they are covered in sugar and almost no syrup is left in the saucepan, remove them and scatter them on parchment paper to cool down slightly.

Place the pistachios, the almonds or almond flour in a food processor. Mix for about 2 minutes until you obtain a coarse mixture. Add 1-2 tablespoons of peanut or sunflower oil.

Keep mixing for about 10 minutes, or until the mixture becomes a thick paste.

IMG_4281                IMG_4288               IMG_42966 tablespoons pistachio               ready for the freezer             guess which bowl is mine
paste

 

 

See What I Have Done

THE BOOK:

32508637.jpgThere’s something about the Lizzie Borden story that is intriguing in its gruesomeness. This book confirms that I just don’t know who killed Andrew and Abby Borden. Lizzie of course, seems the likely candidate, and behaves strangely enough, a sort of child-woman, as depicted in the book. If the book can be believed, there was a reason why everyone around her tried to shield and protect Lizzie, which is why Emma, her older sister has just as much motive, if not more, to kill her father and stepmother. Lizzie always got what she wanted, including a grand tour trip to Europe, that Emma desperately wanted to do herself, but her father insisted on sending only Lizzie. When Abby first joined the Borden family after Lizzie and Emma’s mother died, she indulged Lizzie, by giving her extra sweets the knowledge of which she and Lizzie kept from her father, who didn’t approve of such indulgences. Emma knew about this, and distanced herself emotionally from Abby, while Lizzie called Abby “Mother” early on. I’m not sure at what point she began calling her stepmother Mrs. Borden, an obvious move to distance herself. The most sympathetic character is Bridget Sullivan, the maid. Just a girl when she left Ireland, she had little comfort in “golden” America. She was hard-working and discreet, doing her job while trying not to judge her employer and his family, in spite of being miserablein their odd little household. I’m assuming that the character Benjamin is fictional, because I haven’t found anything about him specifically, just that there had been a strange man around in the days before the murders. This was an interesting take on the Borden affair, and will perhaps draw more visitors to the bed and breakfast in Fall River that used to be the Borden  homestead.

THE BEAUTY: Bridget Sullivan’s family. What a loving bunch, and her neighbors, too. Back in Ireland, when Bridget grew tired of being groped by yet another grubby estate master, she was dismissed without a recommendation, because she stood her ground against him. She was running out of options, this last position was her third so she made the decision to move to America. She invited all her family and neighbors to her “American wake.” And what a wake it was! Food and mulled wine, song and dance, fiddle and drum, flute and cruit. In spite of the expense, Bridget’s father arranged for a photographer to record the event. While they stood for him, trying not to move, Nanna said, “I’ll die before this photograph is taken,” causing everyone to laugh and the photographer to stamp his foot in frustration and had to take the photograph again. Bridget kept that photograph in her room as a poignant reminder of what she’d left behind – community. As to the wake part, after partying for hours, the keening started. Bridget lay on the sofa as each of the guests approached to say goodbye and that they hoped to see her again. Beautiful, and sad.

THE FOOD: I think part of the Borden family’s problem was mutton. They ate mutton stew for breakfast, lunch and dinner. The pot sat on the stove all day long in the hot summer! I think I might be moved to murderous thoughts, anyway, if all I had to eat was mutton stew. So my sights turned to Bridget’s farewell party in Ireland, and there I found my food: soda bread. Having just celebrated St. Patrick’s Day, my husband was not happy with any of the store-bought soda breads he tried. “Not enough caraway!”

Caraway Soda Loaf

3½ C of all-purpose flour
½ C  sugar
4 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ lb cold unsalted butter, cut into small cubes
1⅔ C raisins
3 tsp caraway seeds
3 large eggs, at room temperature, divided
1 C buttermilk*
*If necessary, you can substitute buttermilk with a half cup of plain yogurt mixed in with a cup of plain milk and a tablespoon of white vinegar.

Preheat oven to 400°F. Butter a 9×5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using your fingers or a fork, work the butter into the flour until the mixture resembles a coarse meal. Stir in the raisins and the caraway seeds.

In a medium bowl, whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir until just combined.

The dough should be neither too wet or too dry, so if it is a little too dry to work with, add a little more buttermilk. If too wet, add a little more flour. Place the dough lonto a lightly floured work surface, pat into a loaf and put in the prepared pan. Don’t overwrok the dough. Beat the final egg to mix and brush the top of the loaf with it. Using a sharp knife, cut a ¼ inch deep lengthwise slash down the middle of the loaf leaving a 1-inch margin at either end.

Bake the soda bread in the middle of the oven until well browned and a toothpick inserted in the center comes out clean, about 1 hour. Check the loaf at 45 minutes. If the toothpick doesn’t come out clean and the crust is really brown, tent foil over it and  cook another 5 to 15 minutes. Turn the loaf out onto a rack to cool. Serve warm or at room temperature.

Quick breads like this, which rely on baking soda for leavening, are generally best eaten soon after they’re baked.

I forgot to take a picture of the loaf before I froze it in slices. My husband said it was the best Irish soda bread he’s ever had, and he’s old, so he’s had a lot!

IMG_4295

 

 

The Radium Girls

THE BOOK:

UnknownI was so moved by this story, I hope I can find the words to explain why. There are no spoilers. The jacket clearly says what the book is about. Soon after the discovery of radium by the Curies in 1898, it became the most valuable substance on earth. It destroyed human tissue, so it was put to use battling cancerous tumors with remarkable results. It could restore vitality to the old. Very rich people drank radium water as a tonic, spending as much as $3700 (current equivalent) a glass. Entrepreneurs were scrambling to find lucrative applications of the wonder element. The radium girls were a part of the industry that provided luminescent clock faces to clock companies. The paint, called Undark, was invented in New Jersey and was a combination of radium and zinc oxide. Using very fine brushes to paint the tiny numbers on the dial, the radium girls dipped the brush into the paint, then put the brush between their lips to form a narrow, pointy tip before applying the paint to the dial. With such demand from the public for watches that could be read in the dark, and promising military contracts for luminescent airplane dials, the industry quickly boomed. This story is about corporate greed’s ability to trample on human dignity, ignore ethical and moral responsibility in order to feather the bottom line. The human casualties were legion in this book. I will focus on just one, an emblem, a standard, of what these women suffered simply because they were doing their job. Of the many luminaries in this story, Catherine Wolfe Donahue embodies the heart and soul of this tragic drama, and yet, the book is only marginally about her. All the women take center stage.

In 1922, Catherine Wolfe was a shy 19 year-old looking for work at the promising new Radium Dial Company, across the street from her church, St. Columba in Ottowa, Illinois. She felt very fortunate to get this well-paying job. Her training included learning the “lip, dip, paint” method described above. Soon, she became very good at it, and her status in the company rose. She  married Tom Donahue and thought her life coudn’t get any better until her first child was born. But instead of better, Catherine started feeling poorly. She began walking with a limp, and experienced pain in her hip that wouldn’t go away. Later, her jaw began to ache. She felt so much pain, she couldn’t properly take care of her baby. Other young girls at the factory were developing varied symptoms of disease, too, but repeated visits to local doctors yielded no diagnosis and no relief from the pain. Newspapers were beginning to report about radium poisoning in New Jersey, so Catherine and other afflcted girls, unable to get a diagnosis in Ottowa, turned to Chicago where they finally found a doctor who was able to diagnose their disease: radium poisoning. Armed with a diagnosis, and an occupational connection, Catherine, and girls at other similar plants attempted to get compensation for their job-related diseases. Rufus Reed, Catherine’s boss, told her “I don’t think there is anything wrong with you,” as she hobbled slowly to meet him. Radium Dial’s official response was “Nothing even approaching {these}symptoms has ever been found.” There were innumerable lawsuits where the defense lawyers lied, their witnesses lied, company executives lied, and it was glaringly obvious that not only did they know that radium was hazardous to life, they flagrantly put full page ads in the newspapers claiming that radium was safe.

I have given a brief summary of the ordeal of one woman, but when you read this book and hear the multiple stories of pain and suffering, it is overwhelming. And yet women, many women, like Catherine, fought through their pain and through sheer will, stayed alive to seek justice.

The trial against the United States Radium Corporation began in January of 1928. The Prosecution rested its case at 11:30 AM on April 27. Markley, the lead lawyer for USRC asked for a conference off the record. When the judge  returned, he announced that the hearing would be adjourned until September. Some of the girls might not even be alive in September! Their lawyer immediately found two lawyers to switch their court dates with him, bringing the hearing up to May. USRC was not happy with this and said that it would be impossible for them to proceed in May as their experts were going abroad for several months. Norman Thomas, a social politician who was referred to as the social conscience of America, declared that the case was a “vivid example of the ways of an unutterably selfish capitalist system which cares nothing about the lives of its workers, but seeks only to guard its profits.”

Kate Moore has written an incredibly complicated tale that weaves historical fact with character development worthy of a novel, to not only maintain interest, but to educate and enlighten the reader about this important piece of our history.

I have departed from my normal format and have left out beauty, because it was overshadowed by pain and suffering, making it impossible to find any beauty other than the tenacity of the women who fought to have the corporations acknowledge their culpability in denying the disease and failing to support their sick employees. As for food, again, many of the women in the book couldn’t eat because they had lost teeth and some even had lost their jawbones. To include food in this post just didn’t feel right.

 

 

 

Visitors

THE BOOK:

coverMrs. May is a widow, having lost Henry in the distant past. Even though she always felt like an outsider in their company, she continued her involvement with Henry’s cousins, Kitty and Molly, and recently became swept up in the drama of a hastily planned wedding for Kitty’s grandaughter, Ann. Mrs. May (Thea) describes herself as “quiet, pleasant, rather dull, but infinitely reliable.” She also thinks of herself as Mrs. May. Early on in the book, she’s constantly longing for the solitary peace of her own flat when she’s visiting Kitty or Molly. When Kitty asked her to host Steve, a member of the wedding party, she immediately said no, but then quickly came around, because she is, after all according to her own description of herself, “infinitely reliable.” We eventually learn what caused Thea to become so passionless, so unadventurous, but that didn’t stop this reader from yelling at her (in my head, of course)  to take a risk, do something different, bust out of your routine, meet people – anything to lift her out of the torpor that also became my torpor reading about her life.

It’s obvious that Brookner is also a visual artist as well as a literary one. She pays attention to light the way an artist would. The following passage comes near the end of the book, and it was here, finally, that the narrative grabbed me and quickened the pace of my reading.
“That night, in her dreams, she had a vision of what she understood to be Heaven, or the next world. It took the shape of a field full of folk, some sauntering absent-mindedly, some merely taking the air, on a sunless afternoon. The light disappointed her: she would have expected splendour, but here everything was reassuringly banal.”

Things looked up at the end with the last word, “we.” You might recall from a previous post that Will Schwalbe said, if you want to know what a book is really about, read the last word. This last word is hopeful.

THE BEAUTY:

The passage  above continued:
“The setting appeared to be Hyde Park, although there were factory chimneys in the distance. This latter detail, and the self-absorption of the walkers, were faintly reminiscent of a painting by Lowry, although as far as she could see no work was being done.”

si-418624.jpg_maxdim-1000_resize-yes
This is a painting by Lowry called “Going to the Match.” I couldn’t find the one that is described in the book, so I picked this one because I liked the movement and feeling of excitement in the air.

Brookner further described her vision of heaven:
“There had undoubtedly been an impression of truthfulness, of almost unavoidable dullness, about her glimpse of Heaven. It was the dullness that made it convincing.  It was an English Heaven, framed precisely to satisfy the expectations of those who had grown up in a Welfare State, sparse decent people who wore hats and took healthy walks.”

Loved the idea that English heaven would be dull!

THE FOOD:

One lovely thing in this otherwise bleak book, is a memory Thea held of a woman she and Henry met at a cafe in Paris. The old woman charmed both Henry and Thea,  with whom she spoke everyday from the same table in the same cafe. Thea described her as a shapeless figure with her scarves and her hat, her mouth gleaming from her poireaux vinaigrette. When they parted company at the end of the week, the old lady said to Thea, “Que tous dos rêvese réalisent, as if she knew that the story was not yet over.” Her secret message was that dreams yet come true. When Thea recalled the woman years later, she wished to be “somehow taken under her wing, or to be admitted to the company of such astute and self-sufficient elders as she represented.” It was this recollection that had Thea considering changing the course of her life- becoming more like the Parisian woman, because what she represented was freedom from the desire to please. So of course, to commemorate this unstifling part of the book, I forgot about the puffs and the canapes from the wedding and wanted my own lips gleaming from my poireaux vinaigrette.

Steamed Leeks with Mustard-Shallot Vinaigrette

2 large leeks, cut into 2-by-1/2-inch strips
1 small shallot, minced
1 T Dijon mustard
1 T red wine vinegar
1 tsp balsamic vinegar
¼ C extra-virgin olive oil
salt and freshly ground black pepper
1 T chopped parsley

In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes, longer if leeks are large. Drain the leeks, pat dry.

Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.

Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve. These are delicious with pork.

IMG_4270