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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Tuesday, July 3, 2012

Did I Love It? Did I Hate it? I haven’t decided….


John Lanchester’s The Debt to Pleasure sports a subtle cover, a picture of peaches and grapes on a while tablecloth, with a very small script “A Novel” located at the base of a peach. In other words, if you don’t pay attention, you might miss the fact that it’s fiction.



While you would no doubt realize that it’s fiction before reading too far, the beginning is deceptive enough that you might feel that you are reading a food commentary akin to the writings of Brillat-Savarin, potentially because the author compares his book to that gourmand reporter. There is a lot about food and food history, and even some recipes, but all of the food related material is rather incidental and misleading except as it reveals a good deal about the narrator, and is used to introduce some of the characters.

You have to watch for clues in the text to discover what you are really reading, which is something of a murder mystery. I don’t think I have ever read a sneakier book in terms of not announcing its genre. There are some other unusual twists, which I dare not describe for fear of being a “spoiler.”

Aside from a devious plot and a lot of foodie stuff, this book contains a good deal of wit, sarcasm, hauteur, snideness and humor. Most remarkable is the author’s construction of sentences and paragraphs. The latter can run to two or more pages, the former – well, these are some of the longest and most compound-complex constructions I have seen since I was married to a man who couldn’t be bothered with punctuation. However, Lanchester produces sentences that a true masterpieces: they amble along through myriad subjects, related but often not in obvious ways, full of allusions, similes, and metaphors, with often something wrenchingly funny in their midst. Quoting one would be appropriate here, but frankly my patience and fingers are just not up to it.

I admit that I found the author exhibiting a high degree of intelligence, no small amount of gustatorial expertise, a wry and sometimes almost cruel sense of humor, and confident in his deceptiveness. As you read, you think you know what the subject is, but find that you have been tricked. You believe that you have built an accurate picture of characters and motivations, only to have that image fracture into shards. Your own expectations about the characters will lead to disappointment. Any attempt to guess at the ending is doomed to failure. Any expectation of a typical resolution or climax will be disappointed. You may feel guilty if you experience delight or pleasure in this book by the time you reach the end.

Or you may just wind up wondering if you loved it, or hated it.

Wednesday, January 30, 2008

The Snow Guy Heads for Home, with Mama Lee's Zucchini Fritter Recipe

If Sunday was a snow day, Tuesday was any kind of weather you might want. The sun shone, the wind blew. It rained, it hailed, it snowed. The sun shone again. It rained, it snowed again. At one point there was lightning and thunder (less than a mile away from us) WHILE it was snowing! Even the news station meterorologist commented on that.


If you skip down a couple of days, you'll see the Snow Guy on our front patio. With the rain and warmer temperatures, he is now on his way to his very cool home to meet up with his friends.

(Photo revised by Australian artist, Harmut Jaeger, using some of his art work)

During last week's sub-freezing weather, it seemed that soup was the answer to the chill. With temperatures near 40 today, we were in the mood for lighter fare. I keep a lot of frozen veggies for winter, but couldn't resist some small young fresh zucchini in the store the other day. So I tossed some things together to create Mama Lee's Zucchini Fritters:

For 2:
Heat about 1 T olive oil in a small skillet on medium heat
Chop about 1/2 cup onion into small pieces, add to skillet
Chop small about 1/3 cup bell peppers (I used frozen red, green, and yellow for color), add to skillet just as onion starts to soften
Grate about 1 cup fresh zucchini, add to skillet as peppers start to soften
Turn heat low
Beat 2 eggs in a medium-sized bowl.
Add salt and pepper
Grate about 1/2 cup cheddar (or other) cheese and add to eggs.
Drain the lightly-cooked veggies of any moisture, and add to egg mixture.
Sprinkle in enough flour to make it all stick together in a loose batter.

Heat a small amount of olive oil on a griddle, add a tablespoon or two of butter if desired. (Be honest - who doesn't desire butter?)
When the butter is bubbly, drop large spoonfuls of the batter to make four fritters. Fry until golden brown, turn once and fry the other side.

You could also add chopped green onion, parsley, vegetable seasoning etc. as desired.

This was yummy with some fruit on the side! (And no, I rarely use a recipe, and yes - we rarely have exactly the same thing twice.)