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The Immortalists

51U8yycY-9L._SX329_BO1,204,203,200_THE BOOK: When I finished reading the last page, I paused, and thought, what is this book about? Some themes were obvious: family, siblings, finding your own way into adulthood, choices. But there also seems to be so much more going on underneath all that, and I attribute that to the CHOICES this author made in crafting her story. For example, when I came to a plot point that I found implausible, (there were two, actually) I thought that the character simply would not have acted in that particular way based on what information the author had revealed about her. But the more I thought about it, the more I realized that what the author didn’t say about each of the characters was just as important as the things that she did. And that’s what made those two sticking points ultimately work for me, because in life, we think we know our loved ones, our friends – ourselves, and can predict what they will do. But in fact, there is much that is unknown to others beneath our veneers. That, coupled with the fact that different people will interpret observable behavior in different ways, makes it nearly impossible to be completely surprised by the actions of even those closest to us.

When the novel begins, the Gold children are surreptitiously making their way to a house in their neighborhood in 1969’s New York City. Having heard the rumors of a traveling psychic who arrived on Hester St., they have to sneak past their father’s tailor shop on the way to their destination. Eleven year-old Daniel leads the way, followed by Varya, the eldest at thirteen, Klara, 9 and Simon, 7. What the pyschic tells each child, shapes their lives in ways that are both interesting and exciting to read about.

I read this book in one sitting. (Late night reading due to insomnia, followed by reading well  into the next day, which turned out to be a snow day!) I never lost interest in the story, and could not wait to see what would happen next. I think the writing was masterful, because I didn’t notice it as it propelled me through the narrative. I think it would be a good book for group discussion, because right now, I wish I had someone to talk to about it while it’s still fresh on my mind.

THE BEAUTY:

In a scene near the end of the book, Varya finally tells her elderly mother about that long ago visit of the Gold children to the psychic. When Gertie, her mother, pooh poohs the predictions the psychic made for each child, she calls it junk, as in “How could you believe such junk? After everything I gave you: education, opportunity- modernity! How could you turn out like me?” Finally, Varya understands that her parents, immigrants, gave their four children the freedom of uncertainty. The freedom of an unsure fate. Her parents had few options when they were young, and their choice to emigrate to America was a scary, and unselfish beginning to a lifetime of unselfish choices that gave their four children opportunities for a better life. Varya’s mother and father abandoned their dreams in order to support their family. Varya and her siblings had choices, and the luxury of self-examination. Especially now, while a DACA decision deadline approaches in the immediate future, the beauty is the immigrant stories that contribute to the fabric of American life.

THE FOOD:

Varya’s friend, Ruby, lives on the sixth floor of their apartment building. Her family is Hindi, and Varya frequently trades her own mother’s kugel for some of Ruby’s mother’s spiced buttered chicken. They eat their delicacies on the fire escape and talk about the strange woman who has reportedly come to town.

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

For the marinade
Part 1:
1½ lbs boneless skinless chicken breasts
1 C full fat yogurt
1 T lemon juice
1 T Mexican chili powder (do NOT use chilli pepper! They are not the same!)
salt
3 – 4 drops liquid smoke

Part 2:
2 T garlic paste or 6 garlic cloves
1 T garam masala
3 T butter (melted)
1 T Mexican chili powder
2 T ginger paste
1 T lemon juice
1 T olive oil

To Marinate, Part 1: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder, salt and liquid smoke. Thread the chicken pieces onto some pre-soaked bamboo skewers to marinate. This makes getting the pieces out of the marinade much easier and less messy. Refrigerate for 1 hour.

Marinate, Part 2: Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.

Preheat oven to 400°F. Place chicken on an oven sheet and bake in preheated oven for 20 minutes.

Sauce
1 T butter
1 T garam masala
1 T ginger paste
1 T garlic paste
1 green chili pepper, chopped

To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 T garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes.

1 (28 ounce) can crushed tomatoes
1 T tomato paste
1 T Mexican chili powder
salt
½ T garam masala
1 drop liquid smoke

1⁄2 tablespoon honey or 1⁄2 tablespoon sugar
1 tablespoon fenugreek leaves
1 cup heavy cream

Then stir in crushed tomatoes, tomato paste, chili powder, salt, ½ T garam masala, and liquid smoke. Bring to a boil, reduce heat to low and simmer, stirring in honey, fenugreek and cream.

Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by ⅓.

Salt to taste and garnish with fresh chopped cilantro (optional).

**Be careful with the liquid smoke, it can easily overpower the dish.
When you simmer the sauce, be careful not too reduce it too much, or it will become a bit too red and “tomato’y”. Butter Chicken should be a nice orange color.

**You will need to go to an Indian grocery store for the fenugreek leaves though. Standard grocery stores will not carry them. Do NOT use seeds instead of leaves! Fenugreek seeds are very bitter whereas the leaves are more sweet. (I think the dish would have been fine without the fenugreek, but I had it, so I used it.)

We give the dish 2 enthusiastic thumbs up.

 

2017 Reading Year in Review

THE BOOKS:

119 books read – 23 nonfiction, 96 fiction

I have listed all of my 4 and 5 star books, but just scanned the list of the three star books for the ones that stand out. Bold indicates favorite books of the year.

5 Stars
A Great Reckoning by Louise Penny
Idaho by Emily Ruskovich
A Monster Calls by Patrick Ness
The Bear and the Nightingale by Katherie Arden
The Nest by Cynthia D’Aprix Sweeney
The Changeling by Victor Lavalle
Pictures of Hollis Woods by Patricia Reilly Giff
Anything is Possible by Elizabeth Strout
Glass Houses by Louise Penny
Dark Money by Jane Mayer

4 Stars
Books for Living by Will Schwalbe
Florence Gordon by Brian Morton
Eight Flavors by Sarah Lohman
Nutshell by Ian McEwan
Pachinko by Min Jin Lee
The Bertie Project by Alexander McCall Smith
The Sleepwalker by Chris Bohjalian
The Ballroom by Anna Hope
Exit West by Mohsin Hamid
An Invisible Thread by Laura Schroff & Alex Tresniowski
Purple Hibiscus by Chimimanda Ngozie Adichie
The Essex Serpent by Sarah Perry
The Guest Room by Chris Bohjalian
My Name is Leon by Kit de Waal
Memory by Victoria Feuerstein
I Capture the Castle by Dodie Smith
My Cousin Rachel by Daphne Du Maurier
Chemistry by Weike Wang
Goodbye, Vitamin by Rachel Khong
House of Names by Colm Toibin
Stay with Me by Ayobami Adebayo
The Keeper of Lost Things by Ruth Hogan
Tin Man by Sarah Winman
Euphoria by Lily King
What We Lose by Zinzi Clemmons
Celine by Peter Heller
The Children Act by Ian McEwan
The Japanese Lover by Isabel Allende
The Miniaturist by Jessie Burton
Little Fires Everywhere by Celeste Ng
Dunbar by Edward St. Aubyn
Killers of the Flower Moon by David Gran
Loving Frank by Nancy Horan
The House of Unexpected Sisters by Alexander McCall Smith
Home Fire by Kamila Shamsie
Why I’m No Longer Talking to White People About Race by Reni Eddo-Lodge
Three Daughters of Eve by Elif Shafak

3 Stars
A Separation by Katie Kitamura
Where’d You Go, Bernadette by Maria Semple
Crucial Conversations by May Sarton
The Paris Architect by Charles Belfoure
What She Ate by Laura Shapiro
The Glass Flame by Phyllis A. Whitney
In the Midst of Winter by Isabel Allende
Georgia: A Novel of Georgia O’Keeffe by Dawn Tripp

Favorite Book Covers

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61HINX3QoBL._SX308_BO1,204,203,200_ Do+Not+Say+We+Have+Nothing 25489134

Best Last Line

“For a moment they are two lovers in a park, under an ancient tree, sun-dappled, beautiful and at peace.”

Absolutely stunning ending to Home Fire by Kamila Shamsie.

 

 

Why I’m No Longer Talking To White People About Race

THE BOOK:

41-sLrUCUgL._SX310_BO1,204,203,200_This was an important book to me, because it clearly articulated questions I’ve had about race in America. Eddo-Lodge is British, born and bred, but in contemporary Britain, marginalized as an outsider. “What history had I inherited that left me an alien in my place of birth?” There is no summary I can write that would do justice to her narrative about race in Britain. What I can say is how convincing her writing is in supporting her assertions, mainly, that racism is structurally embedded in British society. “I choose to use the word structural rather than institutional because I think it is built into spaces much broader than our more traditional institutions… Structural is often the only way to capture what goes unnoticed- the silently raised eyebrows, the implicit biases, snap judgements made on perceptions of competency.” Reni Eddo-Lodge stopped talking to white people about race, because, even when she found like-minded white people in the context of feminism, for example, she always hit a wall when the white person tried to change the course of the narrative to black people’s failure to assimilate, or black people’s inability to demonstrate equal capabilities to their white peers competing for the same capital. In short, even sympathetic white people could not see that white privilege had afforded them a leg up that was not available to people of color. Simple. And profound. I urge you to read this book with the caveat that if you are white, prepare to be uncomfortable.

THE BEAUTY:

In “The Feminism Question” chapter, Eddo-Lodge recounts an interview with Naomi Campbell in 2013, where she was using her voice to get more models of color on the runways of Fashion Week. At that time in 2013, 82% of the models were white. She was confronted by a Channel 4 news reporter who told her, “you have a reputation, rightly or wrongly, for being quite an angry person.” The phrase “angry black woman” resonated with me, in part because I remember something like it from Americanah. I had written a note when I read that book that said the best parts  were in the blogs, where Ifemelu mused about being an African black woman in America. She said, “strong-minded black women are scary.” At the time it made me laugh, but in the context of this book, I realize its power. So here’s to “angry black women.” Keep on being angry. May you use your power to effect change.

THE FOOD:

There was no food in this book, but plenty of food for thought. I hope that these thoughts out of context don’t mislead or lose their power. I wrote them down as I was reading because they seemed relevant or important to me. You’ll have to form your own opinions when you read the book yourself.

The author began researching the history of black people in Britain when she was nineteen, in an attempt to uncover the historical context of Blacks in Britain, and found a history of slave trading. Most of the slaves were in colonial West Indies where they were put to work on sugar and cotton plantations, for no pay, of course. With the intimation of political reform on the islands in return for their service, thousands of West Indian slaves signed up to fight for Britain in WWI and WII. When many of these soldiers chose to settle in England after the wars, racial unrest reached explosive levels, revealing a tradition of suspicion of black people in England. The author was surprised that she had never heard about this in her history classes.

Some random statements:

“Prejudice needs power to be effective.”

70% of the professors in Britain are white men.

We don’t live in a meritocracy, and to pretend that simple hard work will elevate all to success is an exercise in willful ignorance.

Seeing race is essential to changing the system.

Home Fire

THE BOOK:

6f22783c7b09c7755750ce7735930807This is the story of a Pakistani family living in London. They try to fly under the radar because their father was a terrorist, even though they never really knew him because he was not a part of their lives. When their mother died, the eldest daughter, Isma, put her education on hold to support her two younger siblings by working at a dry-cleaner’s shop. The book begins with Isma, detained for questioning at Heathrow and consequently missing her flight to Boston, where she would then travel west to Amherst to begin a PhD program, now that the twins were grown and going off to pursue their own careers. In Amherst, Isma met Eamonn, son of Karamat Lone, a Muslim MP recently elevated to Home Secretary. Isma concealed the fact that their lives were loosely connected until just before Eamonn returned to London, where their lives became inextricably connected. One of the themes of the book is “like father, like son,” relating to both Eamonn and his father, and Isma’s younger brother, Parvaiz and their father. Aneeka, Isma’s younger sister and Parvaiz’s twin, completes the cast of main characters. The more I think about this book, the more I love it. This one is so different from Burnt Shadows, the other book I read by this author, but equally as compelling. This was Shamsie’s retelling of Antigone. I wondered how she was going to incorporate the “enemy’s” refusal to return the body of a brother for burial in a modern retelling, and was not disappointed by her device.

THE BEAUTY:

The last sentence of the book was stunning, evoking the image below.

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An ancient banyan tree in the dappled sunlight.

THE FOOD:

When Parvaiz texted Aneeka that he was coming home, he wrote, “I’m going to the consulate now. Will be home soon- biryani when I get there? Page 131 of the recipe book.” I understood why this is what he wanted when we had it for dinner the other night. Oh my, my, it’s good.

Chicken Biryani – Instant Pot
Servings: 6 -8

Marinade
2 tsp garam masala (add 3 tsp for spicier Biryani)
1 T ginger grated
1 T garlic minced
1 T red chili powder
½ tsp turmeric
¼ C of chopped cilantro
2 T lemon juice
¾ C plain yogurt
2 tsp salt
2 lb whole bone in chicken skinless cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)

Remaining Ingredients

1 C Basmati rice
3 T ghee divided
2 large onions thinly sliced
2 bay leaves
1 tsp salt
6 boiled and shelled eggs (optional)
1 jalapeno sliced into 8 wedges optional for extra spicy **

Make the marinade by mixing garam masala, ginger paste, garlic paste, red chili powder, turmeric, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.

While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 mins.

Turn IP to Saute (Hi). After the ‘hot’ sign displays, add 2 tbsp of ghee and thinly sliced onions. Cook, stirring frequently for 15 mins or until the onions are golden brown and caramelized. Take out half of the onions and keep aside for garnishing the biryani.

Add 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well, deglazing the pot with a spatula to take out any browning of the pot from sautéing the onions.

a) For Chicken on bone – Close IP and turn pressure valve to sealing. Set IP to Manual mode for 4 mins. Follow with Quick release. Give the chicken a quick stir. or
b) For Chicken Breasts – Mix well and cook on Saute mode 3 minutes.

Drain the rice and gently pour over the chicken. Add 1 tsp of salt. Add one cup of water or chicken broth. Close IP and turn pressure valve to sealing. Set IP to Manual mode for 6 mins. Follow with Quick Release.

Gently fluff and mix the rice with the chicken on the bottom of the pan.

Garnish with the remaining caramelized onions and cilantro.

Serve with Raita, hard boiled egg and lemon wedges.

** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another tsp of garam masala to the chicken.

TRADITIONAL INDIAN RAITA
YIELD: Makes 1 cup

½ C plain yogurt
½ C chopped seeded English hothouse cucumber
2 T chopped fresh cilantro
2 tsp chopped green onions
¼ tsp ground coriander
¼ tsp ground cumin
salt to taste

Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

IMG_4156

 

 

 

Killers of the Flower Moon

THE BOOK:

Killers_of_the_Flower_Moon_-_book_cover

In the 1920’s in Osage County, Oklahoma, the richest people were being murdered. They were Osage Indians, wealthy due to shrewd negotiation with the Federal government over mineral rights: oil that was beneath the surface of their land. While they had power in the form of great wealth, there were unscrupulous people, mainly white men, who ruthlessly plotted to get control of that money, stopping at nothing, not even murder, to achieve their goal. This was also J. Edgar Hoover’s opportunity to make a name for himself as director of the fledgling FBI, and dignify the work of the orgnization by solving these murderers. This put a lot of pressure on the man whom Hoover assigned to solve the case, Tom White, in a time when systematic investigation of crimes was just beginning. Prior to this, ordinary citizens assumed the burden of investigating crimes and maintaining order. When a crime was discovered, a coroner’s inquest, led by a justice of the peace, convened at the scene of the crime. In the case of the Osage murders, the people who came to investigate were largely white men. The justice of the peace selected the jurors from those gathered at the scene. It wasn’t until the mid-nineteenth century, after the growth of industrial cities and urban riots, that police departments emerged in the U.S. The book details all of the players involved in those early inquests, Tom White’s later FBI investigation, and the author’s own research, creating a narrative of criminality that is both infuriating in its racism, and shocking in its portrayal of the length to which people will go to satisfy their greed.

THE BEAUTY:

Since this was nonfiction the author didn’t wax poetic on the beauty of the landscape, so I took the liberty of looking up places of interest in Osage, Oklahoma, and found the Tallgrass Prairie Preserve. Images of bison like the one below appeared. My husband was fortunate enough to have seen them up close and personal on a cross country trip in his youth. He has talked about their size and power so enthusiastically that I hope one day to see them myself. Currently their stable population renders their conservation status as “near threatened.” I hope that it stays that way or improves so that I, too, can be impressed by these truly American behemoths. Bison in burned prairie. Niobrara Valley Preserve, Nebraska.

THE FOOD:

There was no food in Killers of the Flower Moon, so I googled Osage Indian recipes, and found my way to an article about a restaurant called Tocabe in Denver, Colorado. It is owned and operated by a member of the Osage tribe and his partner. The restaurant was featured on an episode of Diners, Drive-Ins and Dives with Guy Fieri. Using the information from that video, other Osage recipes, and a little experimentation, I came up with the following recipe. It looks more intimidating than it is.

CHICKEN INDIAN TACOS

Osage Fry Bread
Makes 8 breads

2 C all-purpose flour
½ tsp salt
4 tsp baking powder
1 T honey
1 C milk
Canola oil for frying

Heat milk and honey in a small saucepan or in the microwave until lukewarm.

Sift flour, salt, and baking powder into mixing bowl. Stir in the milk-honey mixture and stir until dough is formed. Do not overwork the dough. Roll out dough on a lightly floured board. Cut into 8 equal pieces and form into a round ball. Let set for 15 minutes on counter.

Roll each piece into a flat round and cut a small slit in the center.

Heat the oil in a fry pan to 370º. Fry 2 to 3 pieces at a time until golden brown on both sides. Drain on paper towels.

Hominy Salsa

2 C hominy, drained and rinsed          ¼ C lemon or lime juice
½ red onion, finely diced                      1 T canola oil
2 tsp cumin                                              1 T red wine vinegar
1 tsp mild chili powder                         ¼ C finely chopped cilantro
2 tsp sugar                                                ½ C dried cranberries
1 serrano chili, seeds removed            salt
and finely minced                                   pepper

Add all ingredients and stir well to combine. Refrigerate until ready to use.

Achiote Marinated Grilled Chicken

*2 oz. achiote paste (ground annatto)          ½ tsp ground cloves
seed paste)                                                       2 cloves garlic, minced
2 T vinegar, white or red                              1 tsp kosher salt to taste
2 T canola oil 1 tsp                                          freshly ground pepper
1 T honey

mayonnaise, 8 boneless, skinless chicken thighs, water

Put all ingredients in except salt and pepper in a small bowl and mix to combine. Then add salt and pepper. Add mayo and water and stir to mix. Put thighs in marinade and refrigerate for 24 hours.

* I couldn’t find commercially produced achiote paste, so I used the recipe below.

Achiote Paste Recipe

¼ C annatto seeds* (found in the Goya section of my supermarket)
1 T coriander seeds
1 T dried oregano
1 tsp cumin seeds
1 tsp black peppercorns
2 whole cloves
1 tsp salt
5 cloves garlic (peeled)
½ C bitter orange juice (or 1/4 cup regular orange juice plus 1/4 cup Mexican lime juice or ⅓ cup white vinegar)

Grind the annatto, coriander seeds, oregano, cumin seeds, peppercorns, and cloves in a spice mill or with a mortar and pestle. (You also can use a coffee grinder to do this, but as it will leave the seasoning flavor behind, make sure you do not plan to use the grinder for coffee again.)

Place the ground spices and the salt, the garlic, and the bitter orange juice in a blender and process until it is smooth.

Store your achiote paste in an airtight container in the refrigerator.

Grill chicken on medium high heat to sear, and finish in a 350º oven for 15 minutes.

ASSEMBLE CHICKEN INDIAN TACOS

fry bread                             hominy salsa
black beans                        green chilis (canned)
grilled chicken                   chopped red onions
chopped lettuce                  chopped tomatoes
grated cheddar cheese      diluted sour cream to garnish

Assemble ingredients in the order above. Put a half cup of sour cream in a small bowl and mix with a couple of tablespoons of water to thin it. Put in a squeeze bottle and drizzle thin lines of sour cream over the filled taco.

IMG_4148

Yes. This was a lot of work, but fun in exploring new tastes and cooking techniques. And it was like nothing I’d ever tasted before.

 

 

The House of Unexpected Sisters

THE BOOK:

9781101871379One of the things I love about this series is the reflections that Precious Ramotswe makes about life in Botswana, its traditions, and the way that people around her choose to live their lives. Frequently, in conversation, Precious’s thoughts will stray, based on something that was said, and she will completely lose herself in that train of thought until someone brings her back into the conversation by saying her name. The best digressions are the ones where something has amused her, and everyone wonders why she’s smiling, since what they had been talking about was rather serious. These are quiet books about everyday life, but infused with so much warmth and wisdom, that they function, for me, anyway, as a trip to a spa (although I’ve never actually done that!) for my soul. AMS’s books bring me to a place of peace and comfort, humor and compassion, in the company of like-minded friends.

THE BEAUTY:

When Mma Ramotswe was trying to get information about what sort of person Mingie was, she engaged Mingie’s neighbor in conversation. The neighbor was hanging clothes to dry when a hoopoe paused on the grass not far away from the two women, watching them. The neighbor  said that she knows someone who believes that our ancestors take the form of hoopoes to come and visit us. While both women acknowledged that they did not believe the superstition, Mma Ramotswe said, “And sometimes I think it’s a pity that we can’t believe things that would make us feel better.” When I googled “Botswana hoopoes,” I found a piece about a shaman who expressed the opinion of his people that the hoopoe is a symbol of a loyal friend or a good visitor. It is said that if you hear this bird sounding off in the bush, it means that you’re going to have an important visitor who will bring much prosperity to the family. This bird’s wing and tail feathers are black and white; night and day, darkness and light, pleasure and pain. So, if you see this bird, it is believed that you will have a visitor or a friend coming to you, who will stand by you, by night and by day, through suffering and through joy, perhaps toting a six pack! The bird’s general color is like the color of beer, which is why this bird is associated with celebration, and with drinking. I like this bird.

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THE FOOD:

It’s no secret that Mma Ramotswe loves Mma Potokwane’s fruitcake. In book after book, Precious spends a fair amount of time on the page thinking about it, in anticipation of a visit to her friend’s Orphan Farm. The following passage captures Precious’s feelings about the fruit cake:
“She closed her eyes as she took her first bite of cake: Mma Potokwane’s baking, she found, was strangely therapeutic. You might be very tense, you might have all sorts of worries, and then you popped a piece of cake into your mouth and all your issues seemed to disappear- as if they had never been there in the first place.”

Mma Potokwane’s Fruitcake

9 oz dried mixed fruit (cherries, raisins, sultanas, apricots, cranberries)
9 oz soft butter or margarine
4 eggs
4 oz corn flour
grated rind of 1 lemon
4 oz chopped almonds
7 oz sugar
11 oz flour
3 tsp baking powder
icing sugar to dust

Grease a 10-inch baking tin with some butter. 
Preheat oven to 350° F.

Cream butter or margarine in food mixer or large bowl and add sugar. 
Add eggs one at a time, mixing in thoroughly before adding the next 
egg and continue until all the sugar has been blended in.

Sift flour, corn flour and baking powder over the butter mixture.
 Once the flour mixture has been incorporated, add fruit mix, almonds and lemon rind.
 Pour batter into baking tin and smooth over the top. Bake cake for 1 hour and 15 minutes.

Remove from tin and cool on a rack.

Before serving, dust cake generously with sifted icing sugar.

 

In the Midst of Winter

THE BOOK:

in-the-midst-of-winter-9781501178139_hrThis is the story of an unlikely alliance among  three people whose lives merge in a snowstorm in Brooklyn in 2016. Lucia is a visiting professor from Santiago, Chile who signed a one-year contract to teach at NYU’s Center for Latin American and Caribbean Studies. Her landlord and upstairs neighbor, Richard, is also her boss. Evelyn Ortega meets Richard when his car crashes into her Lexus at a snowy intersection during a particularly bad winter storm. Through the course of the book, the reader gets to know the characters’ backstory as they get to know one another. The circumstances they find themselves in are somewhat bizarre and scary, but the relationships that develop over a short period of time- just a couple of days, really- are life-affirming. When Evelyn shares the story of her escape from Guatemala and the horrific event that forced her to leave in the first place, she tells of a visit to a healer with her grandmother. The shaman, Felicita, a famous guardian of the traditions of the Maya, explained her power- that she channeled the earth’s healing energy. As she prepared for the healing, she lit some herbs in a painted pot, blowing the smoke into Evelyn’s face. Then she made Evelyn drink a disgusting ayahuascan tea that she could barely swallow. That was the beginning of Evelyn’s solo, frightening journey. Hours later when it was done, Evelyn emerged from the magic world and did not know where she was. What came next is the beauty of this post.

THE BEAUTY:

Maybe it was because all that had been in the news for the last week was allegation after allegation of sexual abuse by powerful men in Washington, Hollywood, and beyond, and the predictable victim-shaming that followed. Whatever the reason, when I read the following passage, I wept, (embarassingly) uncontrollably, on the couch next to my bewildered husband:

“Tell me what you saw,” the shaman instructed her.

Evelyn made a supreme effort to speak and to pronounce words, but she was very tired and could only stammer “brothers,” and “jaguar.”

“Was it female?” asked the healer.

The girl nodded.

“Mine is the feminine power,” Felicita said. “That’s the power of life that the ancients had, both men and women. Now it is asleep in men, which is why there is war, but that power is going to reawaken, and then good will spread over the earth, the Great Spirit will reign, there will be peace, and evil deeds will cease. I am not alone in saying this. It’s prophesied by all the wise ancient women and men among the native peoples I have visited. You also have the feminine power. That’s why the mother jaguar came to you. Remember that. And don’t forget that your brothers are with the spirits and are not suffering.”

I wept, because I was hopeful.

THE FOOD:

When a state of emergency was declared in New York, Lucia made the most of her day off from work by preparing a “life-restoring” cazuela, a Chilean soup that “lifts down-hearted spirits and sick bodies.” Her ingredients were a well-seasoned stock, fried onion and meat, cooked vegetables and potatoes, pumpkin and rice.

Cazuela (Chilean Stew)
Yield: 4 servings

1 lb beef brisket (or lamb, pork or chicken)
2 T olive oil
1 onion, peeled and cut vertically into quarters
1 tsp oregano
1 tsp ground cumin
salt, to taste
freshly ground black pepper, to taste
8 small red or white new potatoes
2 carrots, peeled and cut across into four pieces
1 red or green bell pepper, seeded and cut into quarters
1 stalk celery, chopped
4 2-inch chunks pumpkin meat
1 cup rice
5-6 cups boiling water
2 ears corn, each cut into four rounds
1 cup green peas or green beans
2 Tbsp cilantro, chopped

Cut the brisket into eight roughly equal portions. Heat oil in a large pot, add meat and brown well. Add the onion, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.

Add the potatoes, carrots, bell pepper, celery, pumpkin and rice to the pot. Add enough boiling water to cover the contents completely and simmer for 10 minutes, stirring occasionally.

Add the corn and peas or green beans and cook for 10 minutes more. Adjust seasonings to taste and serve hot in warm bowls. Take care to plate with at least two pieces of meat, two potatoes, one piece of pumpkin and two pieces of corn in each bowl. Garnish with a bit of chopped cilantro.

*Note* I eliminated the meat, added vegetable bouillon to the boiling water (about 6 cups) and substituted butternut squash for pumpkin. It was the perfect antidote to Thanksgiving’s indulgences!

 

 

 

Loving Frank

THE BOOK:

Loving-FrankThis was an extraordinary book. The way that the main characters, Mamah Borthwick Cheney and Frank Lloyd Wright lived their lives defied the social mores of the time, and had me questioning the wisdom of staying in a failing relationship when one has met her true life’s mate. Mamah left her husband, her home and her children in order to be with Frank. But was he Mr. Right? The way he’s depicted in this book shows him to be an epic narcissist with the temperament of a spoiled child. He seemed to believe that creative geniuses were not bound by the morality of the masses. In order to nourish that genius, his behavior might occasionally fall outside the confines of what was expected of mere mortal men. After all that Mamaw gave up to be with him, I wonder if she ever experienced true happiness, and in the end, was it all worth it?

THE BEAUTY:

In Germany, where Frank had gone to publish a book of his architectural designs, he and Mamaw were invited to an evening at the opera with the publisher, Wasmuth and his wife. The program that night was Mefistofele by Boito. When Mefistofele tempts Faust, Mamah began to cry, for she knew what was coming next in the story, and how it reflected on her own recent choices, for she had recently begun to fear that madness was “brewing outside the golden circle that she and Frank had drawn around themselves… And yet… and yet. How could she, how could anyone condemn Faust, so desperate for a piece of happiness that he would sell his soul in order to say, “Yes, for a brief moment, I was truly alive.” The You Tube clip below is Faust musing on what’s important to him: the search for knowledge and good. Whie I may be cooler to prefer Carreras or Domingo, I loved the brief moment in my life when Pavarotti’s voice was at its prime. In the winter we used to put the top down, crank up the heat, and blast Nessun Dorma on a CD driving down Route 1 from Newburyport to Malden. Come to think of it, those were moments early in our relationship where felt truly alive.

THE FOOD:

Mamah became friends with Ellen Key after hearing her speak in France. Key was a Swedish feminist whose writing spoke to Mamah:
“Great love, like great genius, can never be a duty: both are life’s gracious gifts to the elect. There can be no other standard of morality for him who loves more than once than for him who loves only one: that of the enhancement of life. He who in a new love hears the singing of dried-up springs, feels the sap rising in dead boughs, the renewal of life’s creative forces; he who is prompted anew to magnanimity and truth, to gentleness and generosity, he who finds strength as well as intoxication in his new love, nourishment as well as a feast- that man has a right to the experience.”

Mamah abandoned Frank in Italy to spend two months in Leipzig learning Swedish, so that she could translate Key’s work into English. At the conclusion of the course, Mamah visited Ellen at her home on Lake Vattern. At their final meal together before Mamah left to join Frank in Italy, finally, they were served butter cake for dessert. Ellen, who had been careful to live an austere life in order to prevent her critics from attacking her on moral grounds, approached the cake with relish: “Oh,” she said, lacing her fingers together like a child at an unexpected treat. While Mamah picked at her dessert, she watched Ellen eat her slice with abandon, then chase the remaining crumbs around her plate with a fork.”

Swedish Butter Cake
Serves: 8

2 C plus 2 T sifted all-purpose flour
1 tsp baking powder
¼ tsp salt
1 C lightly salted butter (only) at room temperature
1½ C granulated sugar
2 large eggs
¾ C milk
1 tsp almond extract (or vanilla extract)
confectioners sugar for dusting

Preheat oven to 350º F. Grease a 13×9″ pan. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a standing mixer, cream together the butter and sugar until smooth and well blended. (scrape sides)

Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with the flour mixture. Scrape down sides of the bowl and the beaters. Stir in the almond or vanilla extract.

Spoon batter into the prepared pan, leveling the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes or until center of cake tests done and toothpick shows no batter and top is golden brown.

Cool the cake in its pan on a wire rack for about 10 minutes, then run a knife along the edges to loosen cake. Dust cake with confectioners sugar or frost the top.

 

The Miniaturist

THE BOOK:

9168276Seventeen year-old Petronella Oortman stood at the door of the Amsterdam home of her new husband, Johannes Brandt, and knocked. And knocked. No one came. This was not an auspicious beginning to married life. Even though she was expected, Brandt was not even in town to greet her when she arrived. Nella was shown to her room by Marin, Brandt’s sister, who in the early pages of the novel reminded me of Mrs. Danvers, with her curt comments and mysterious actions. Needless to say, I was hooked, even though I suspected that things would not end well for Nella. Marin was a real doozy. After sniffing Nella’s perfume (lily, a gift from her mother), Marin says, “You know what they say about lilies. Early to ripe, early to rot.”  As Johannes traveled extensively for the VOC, the Dutch East India Company, Nella was subjected to Marin’s disdain on a daily basis. Seventeenth century Amsterdam afforded limited latitude about the proper occupation of women, so Nella was essentially a prisoner in her own home, which was more like a boarding house, since Marin took over the duties of wife that should have been Nella’s responsibilities under different circumstances. As distant as Johannes was, I liked him. I especially liked him when he said, “I find much of myself in food.” This was at a banquet, the first time he and Petronella appeared in public as man and wife, and their first real conversation. He went on to talk about how memory is connected to food and how food is a language in itself. It reminds me of the famous Brillat-Saverin quip, “Tell me what you eat, and I will tell you what you are.” That currently makes me leftover pizza from Santarpio’s.

Nella developed a relationship with the mysterious “miniaturist,” even though they never met. The miniaturist provided furnishings for the cabinet that Johannes had commissioned for her. It was a beautiful reproduction of their home. Society women flaunted their prominence and wealth by trying to outdo one another in furnishing the cabinets exactly like their actual homes. Nella was spooked by the accuracy of the items that arrived at her home unbidden. It seemed as though the miniaturist could see into her future.

THE BEAUTY:

Petronella Oortman was a real person whose cabinet is on display at the Rijksmuseum in Amsterdam, and was the inspiration for this book, a debut by Jessie Burton.

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THE FOOD:

The burgomasters forbade the possession or making of puppets and dolls at Christmas, claiming that idolatry is an attempt to capture the human soul.  Unable to make gingerbread men, the bakers, Hanna and Arnoud, made gingerbread dogs. I don’t have a dog cookie cutter, so I used shooting stars in honor of the star of Bethlehem.

GINGERBREAD COOKIES
YIELD: 24 5 inch tall cookies

3 C all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 T ground ginger
1¾ tsp ground cinnamon
¼ tsp ground cloves
6 T unsalted butter
¾ C dark brown sugar
1 large egg
½ C molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

Preheat oven to 375º. Line baking sheets with parchment paper. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)

Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant ¼-inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter. Space cookies 1½-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).

Remove cookie sheet from oven and allow the cookies to stand until they are firm enough to move to a wire rack. Cooled cookies may decorated.

 

Dunbar

THE BOOK:

9780525495451Dunbar is the latest addition to the Penguin Random House Hogarth Shakespeare Series. A retelling of King Lear, it is quite a gloomy little book, although, how could it not be. “Acclaimed” authors were asked to select a Shakespeare play upon which to base their own retelling. This one begins in a sanatorium in in Cumbria, England, near Manchester. Henry Dunbar, 80 year-old media mogul, was deposited here by his two oldest daughters, Abigail and Megan (Goneril and Regan). Comic relief is provided by Dunbar’s alcoholic comedian friend, Peter Walker, in the form of impressions of various celebrities and a lot of clever – silly sometimes- banter. It is a morality tale about what people who have dedicated their lives to the accumulation of wealth and power can expect when they’ve neglected a moral compass that would have tied them more closely, more sympathetically, to their fellow humans. The siblings, intending to take over the company after having elaborately staged their father’s incoherent demise, garnered the support of the apppropriate board members, and performed any number of other equally despicable business dealings that would secure their fortune. Being only cursorily familiar with King Lear, I don’t recognize how closely the book parallels the play, but even I recognized the most obvious nods. Aubyn’s writing is very smart, but the overall effect of this sad story is to make one want to take stock of one’s life before it’s too late. Before a lifetime of selfish choices leaves you old and alone.

THE BEAUTY:

Lake Country in the northwest of England is reportedly very beautiful, as one of the characters in the book observed. The photo below is of Ullswater, the second largest lake in England. It is located in the Lake District National Park in Cumbria. The photo is from royalhotelkirkbylonsdale.co.uk

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THE FOOD:

When Florence reconnects with her father, their familial roles have reversed, as Florence is now the caregiver/parent and Dunbar is the patient/child. How fitting then, that the first food Dunbar consumes under this new arrangement is chicken soup, the universal food of comfort with its healing medicinal properties. I had just made 3 batches of chicken broth to freeze, so I used that delicious base for the recipe below. There’s nothing like chicken soup to pick up your spirits.

Chicken Soup

1 T olive oil
½ C onion, chopped
½ C celery, chopped
1 garlic clove, minced
1 bay leaf
¾ C carrots, cut into ½” cubes
½ C orzo
2 C cubed cooked chicken
4 C chicken stock
1½ tsp salt
fresh ground pepper to taste

Heat oil in a saucepan over medium heat. Add celery and onion and saute until soft. Add garlic and cook for another minute. Add bay leaf, carrots, orzo and cooked chicken and stock. Add salt and pepper. Bring to a boil, turn heat down to simmer, cover and cook for 20 minutes. Remove bay leaf, season to taste and serve with naan or slices of baguette.