Thursday, May 24, 2012
Snowdrops and Chilled Borscht
This borscht is way more virtuous than what A.D. Miller's decadent, morally suspect Snowdrops called for. The book is set in Moscow after the fall of communism, in the Putin era, when everyone was out to get rich and there were no truly "legitimate" businesses. In this setting Miller puts Nick Platt, a British attorney in his late 30's who meets two beautiful Russian women on the subway platform and is quickly pulled into a deadly scam. Nick knows that these women are using him, but he lets himself be used - because they are so beautiful, because he is so lonely. The book is written as a confessional by Nick to his fiance in London years after his time in Moscow. In order for her to really know him, he figures, she needs to know the worst of him. The book starts with Nick describing a "snowdrop" which in wintry Moscow is a dead body found when a pile of snow melts as winter thaws. From here Nick moves backward to tell the story of who the snowdrop was and how Nick lost himself completely once he met Masha. More about the book and borscht after the jump.
Friday, May 18, 2012
Pickley Gin & Tonic
This quirky cocktail (with the dizzy picture) was inspired by the fact that I had a bunch of dill and cucumbers around (they will appear again in my Borscht post coming this weekend). Dill and cucumber is such a great combination when it comes to eating, I wanted to find a way to make it work in a cocktail Gin seemed like the perfect match for both cucumber and dill so I just made a simple gin and tonic and added some muddled cucumber and dill. The result was a refreshing gin and tonic that tasted a tad like pickles, one of my favorite foods. I am obviously obsessed with green/herb cocktails lately, but they are so perfect this time of year! I promise next week I will make something brown or fruity...For now, enjoy this cocktail that tastes as green as at it looks.
Sunday, May 13, 2012
Hermit Cookies for Dad
Friday, May 4, 2012
Cocktail Hour: Mint Margaritas
Tuesday, May 1, 2012
Half Blood Blues and French Onion Soup
Wow. That is the first word that came to mind when I finished the last page of Esi Edugyan's wonderful novel Half-Blood Blues. While I really like most of the books I read (the last one notwithstanding) it has been a while since I have read since a unique, moving and enjoyable book. The novel toggles between the present day (or close to it) and 1930's Europe. The narrator of the novel is Sidney Griffiths, who in the 30's was a bassist who traveled from Baltimore to Berlin with his best friend, a drummer, Chip Jones, to play jazz with the Hot Time Swingers, a motley of crew of German and American musicians. Berlin before the Nazi's had a thriving jazz scene which attracted African-American musicians from the States. The novel is both an upbeat memoir of the swinging lifestyle of these musicians and guilt ridden tale of jealousy and war. At the heart of the story is Hieronymus Falk, a German musician of mixed race who is younger than the other band members (he is 20) and a blazing, world class talent on the trumpet. The novel starts with Hiero being arrested by Nazi soldiers in a Paris cafe as Sidney stands by and does nothing to stop it. The novel then moves both forward in time to the present, where Sidney is asked to travel to Berlin for a Hieronymus Falk jazz festival, and backwards, telling the story of the Hot Time Swingers and how Hiero ended up arrested. The language and tempo of the novel are jazz-like - with generous use of the jazz hipster slang of the time. It is a novel more about friendship than it is about jazz, though jazz is as an important character. A struggled with a dish for the book since these cats don't spend a lot of time eating, both because of their lifestyle and the food shortages in war time Europe. They spend most of their time drinking really cheap and brutal liquor they call "the Czech." While they are in Paris there is a reference to "onion broth" so I seized on that and decided on a recipe for classic Onion Soup I found in a neat "Paris Cafe" cookbook. The ingredients are so simple, perhaps they couldn't have gotten their hands on the bread and cheese during the occupation, but this soup is all about the onions.
More on the book and soup after the jump.
More on the book and soup after the jump.