May I Take Your Order, Please?

I’m not a big fan of blog posts that are nothing but links, but a few people have requested this of me, and I dare not disappoint my loyal followers.  What they wanted to know was which recipes I featured from my novel, The Secrets of Dr. John Welles, went together to create the meals.  I didn’t write the posts in order, and since my novel has yet to be published, I thought I’d do them this favor.

From Chapter One, I featured fried eggs and potatoes, ham and redeye gravy, buttermilk biscuits with butter and jelly, creamed peas, fried apples, and canned peaches for the breakfast celebrating my protagonist’s birth.

In Chapter Six, the first time Johnny Welles meets his Aunt Prudence, I had his stepmother, Collie, serve fried chicken, black eyed peas, fried okra, mashed potatoes, and gravy.

The menu for the meal I created for Chapter Seven, when Johnny leaves the farm with his Aunt Prudence, includes cold fried chicken (See recipe above), fresh peaches, apple pie, and lemonade.

The pork chops I served in Chapter Nine went with the buttermilk biscuits, fried eggs, and fried apples from Chapter One.  If the food item appeared twice in my novel, I only featured the recipe once.

The brisket from Chapter Twelve, when John and Claude celebrated Hanukkah with their friend, Sam Feldman, was enjoyed with latkes.

John and his girlfriend, Garland, were served roast chicken, buttermilk biscuits (See recipe above), and peach pie by Garland’s father, Hugh Griffin, in Chapter Fifteen.  Those buttermilk biscuits were obviously a favorite of mine!

But then I must have liked the latkes, too, because they reappeared in Chapter Twenty Eight when John dined with the Hannah and Reuben Wise and I featured salmon patties topped with carrot slices and horseradish, latkes (See recipe above) with applesauce and sour cream, and homemade grape juice.

The last little meal I have to mention is the brown beans and cornbread served in Chapter Twenty Nine.  I assumed most people would figure out they go together, but they’re just too delicious not to mention.

I hope this satisfies the request to group my recipes as they were featured in my novel.  I still laugh to myself when I think how I feed my characters as if entertaining good friends.  It’s probably because I grew up with parents who can cook and enjoy doing so, and a grandmother whose simple food prepared with love forms some of my best memories.

There are only a handful of chapters that do not include a single mention of food.  As for the ones that do, and aren’t included here, I hope you’ll enjoy a trip through the Edible Fiction portion of my blog discovering the recipes.

Baring My Writer’s Soul – Part 24

Editing is like looking for your car keys on a messy dining room table.  The keys are there, but you are unable to see them among the mail and magazines, your daughter’s homework, brochures from the hardware store, the candlesticks and forgotten napkin, a cup of cold coffee, a box of tissues, your toddler’s blocks, the dog’s leash, a bag of catnip, flyers formerly tucked in the front screen door, your son’s iPod, your husband’s wallet, and on and on.

Only when you have searched every other room in the house and finally returned to the dining room table will you be able to see the keys that have always been there.  It is the same with editing.  You must allow yourself to step away so that when you return, you will be able to see immediately what portions of your writing need to be revised.

I like to edit during my writing process.  Part of the reason I do this is so that I don’t forget the really great idea that just popped into my head.  I don’t understand the point of writing said idea in a notebook and going back to fix the issue after the entire novel is written.  This works for some people, but not for me.  And that’s okay.  There is no one way to write a novel.

With that being said, I also like to step away from my work, especially the larger pieces, for about three months.  Absolutely no peeking at the story on my laptop.  I even try to not think about it unless an amazing idea surfaces, and being in touch with my work, I know the difference between when that occurs and when I’m just anxious to cheat and sneak a peek.

Turns out, what I discovered intuitively is actually a recommendation from one of my favorite writing books, Page After Page by Heather Sellers.  Mrs. Sellers refers to this process as curing, and in her case, it’s what happens when she submits a work and doesn’t look at it, edit it, consider it again until all the rejections return or she’s accepted, in which case she doesn’t need to edit.

Then she goes one step further past the editing process and offers this practice as a method for handling rejection.  When you and your writing come back together, it’s more complex, deeper, richer, funkier, more interesting, and a whole host of other things you didn’t see before because you didn’t put enough time between you and the writing.  Also during this time, you’ve grown.  Hopefully, you’ve been reading both for pleasure and to study writing.  Keep writing every day to ensure you have enough stuff that you don’t feel as if you’re wasting time not editing it.

It’s really quite simple, and yet in its simplicity, it’s brilliant.  Write to keep from editing too soon; write to ease the pain of rejection.  But whatever you do, write.

Write Happy!

The Artist’s Corner – Cooking With Priscilla Smith

I’ve mentioned before that I have a tendency to feed the characters in my stories.  In fact my novel, The Secrets of Dr. John Welles, is replete with the mention of food prompting the sharing of recipes.  So when I began The Artist’s Corner, it made sense to feature someone who enjoys the art of cooking as much as I do.  I don’t believe Priscilla has ever cooked for a fictional person, but if she did, they would enjoy her talent as much as the real people for whom she cooks.

Hello and welcome to the Artist’s Corner.  Tell me a little bit about yourself.

Well, I’ve been married for fifty-one years, and I have two children and two grandchildren.  I have enjoyed being a homemaker for the better part of my marriage.  I was heavily involved in raising my family and my children’s schooling, but I also worked in the banking and legal industry as well as a volunteer at the fire department.

How/when did your love of cooking develop?

I learned to cook under my mother’s instruction, but growing up in West Virginia didn’t expose me to a variety of foods.  My basic cooking skills didn’t develop until my high school home economics class in Ohio.  My final project was to collect recipes, and I gathered some good ones, but they were basic.

I honed my skills through my relationship with my oldest brother’s wife.  Inta is Latvian, and she introduced me to other foods and methods of preparation.  I fell in love with cooking and realized I could do this, too.

Do you consider the food you prepare art?

All of it.  From the first steps of preparation to the finished meal is the creation process resulting in edible art.  That’s why I take pictures of it and put it on Facebook!  At first I thought just the fancy stuff and my baking was art, but I realized it all is.  The quality of the food contributes to the finished product.  Homemade food is art with love infused.  In fact, something as simple as fried green tomatoes when made with good ingredients and love are impressive.

And don’t forget that the table setting is part of it.  Presentation plays an important role.  You eat first with your eyes, then your sense of smell, and finally with your mouth.  Sure, it’s the same food when you hastily prepare it and eat right out of the pans, but beautiful dishes, large platters, place mats, candlelight, napkins, silver, and crystal:  all this enhances the food.  You make it worthy of being presented in a magazine.

Do you put yourself into your cooking?

Absolutely.  How I season, what I choose to cook for a particular meal, how I approach the preparation process:  this is me infusing myself into the food.  I love to cook what I enjoy eating for other people.  It’s a small expression of my personality that I can share with others.  And you really can’t go wrong when you’re cooking something you like to eat; it’s like giving a present of yourself to someone.

My accent is on good, solid food.  Not necessarily fancy, but I’m not afraid to try something new.  Thai food has been of interest to me lately.  But if asked to prepare something that I’m not particularly fond of or have never made, I’ll still make every effort to please whoever I’m feeding.

I don’t consider myself a chef by any means, but I consider myself a cook, and a good one.  I have training in life experience with cooking.  My education comes from searching through cookbooks, vintage recipes, online, and word of mouth which usually provides the best recipes.  And I can never leave a recipe alone; I always tweak it!  Sometimes my recipes are never the same twice, but they’re always good.

What other cooking experience have you had?

On a whim, I took a cake decorating class with women from a craft club I attended years ago when my children were young.  A bunch of us went.  I fell in love with the art of cake decorating and started making my kids’ cakes, cakes for neighbors, cakes for family functions.  I realized I could channel my talent into a small business.  With a lot of practice, I worked my way up to wedding cakes and was quite successful.

Did your non-cooking work experience lead to the pursuit of cooking?

Not exactly, but cooking for my family fed my interest.  I’ve never even been a waitress, but I’ve been involved with hosting tea parties (in my home, at church, and in other people’s homes), guests breakfasts for Pastor Appreciation, luncheons honoring staff or administrators at schools, catered wedding receptions, wedding showers, baby showers, conference luncheons for two hundred people at churches, a week’s worth of meals for an equestrian group with special dietary requests, and company Christmas parties.  In each instance, I worked with my client(s) to create a full menu that would be visually pleasing and delicious, and then I prepared the food.

What or who is your inspiration for cooking?

Julia Child, Ina Garten, and Martha Stewart—they cause me to rise up to their standard of cooking.  I love watching them and reading their cookbooks.  Factor in Graham Kerr and Justin Wilson.

What do you enjoy cooking?

It would be a lot quicker to say what I don’t enjoy.  My favorite things to cook are my childhood comfort foods which are brown beans and cornbread, meatloaf and mashed potatoes.  Simple desserts like Crazy Cake and fudge.  Really, it’s hard to say any one thing since I like to make big meals and serve people.  I love to make pasta, beef roasts, chicken in many forms, roasted vegetables.  I love baking pies, breads, cookies, and cakes in that order.

Do you still cook for others as a business?

No, now it’s all for pure pleasure.  Well, actually, I’d take small jobs for close friends or family.  I’ve done everything I want to do business-wise with cooking.  I could turn all my handwritten recipes into a cookbook.  I could see a market for it based on people’s positive reaction to The Pioneer Woman and Paula Deen.  People like well-prepared, basic food that tastes good and isn’t difficult.  Food you already have in your cupboards.

Have you ever competed in a cooking contest or bake off?  If so, how did you do?

I baked for competition once.  When I was a young mother, I made candy apple pie for a local grocery store’s competition.  I took second place and received a ribbon!  I love watching the competitions on television and thinking, I could beat Bobby Flay, but cooking shouldn’t be under pressure or about throwing food around.  I’m not going to cook octopus, but if Bobby and I competed at potato soup or chili, I know I could take him down in a heartbeat.

How have you shared your cooking skills?

Lately, I’ve been teaching a young girl how to cook because she’s homeschooled.  Her mother asked me if I’d teach her to bake cupcakes and cookies because she’d tasted my stuff.  We slowly progressed into pies (double crust and with meringue), and she’s made palmiers, pudding, and angel food cake.  Next she’s going to make cheesecake.  We keep progressing with more and more difficult techniques.

What’s your opinion on the removal of Home Economics from school, specifically cooking?

It’s sad because young people don’t know how to cook.  They come home from work and buy something frozen or already prepared.  And I’m not talking about just girls.  Boys need to know how to cook, too.  My one grandson is prime example that boys can learn how to cook.  It doesn’t have to be fancy, but they need to learn how to feed themselves.  Breakfast and dinner are essentials because that’s usually when they’re home.  Lunch is often eaten out, so they need to learn how to choose wisely.

How is what you cook for yourself different from what you cook for other people?

If I’m making a grilled cheese for myself, I’m going to grab a couple slices of bread from the fridge, use American cheese, and the fanciest thing I’d include would be a slice of tomato.  But if I’m making grilled cheese for someone else, I’m going to use seven-grain or homemade sourdough bread, gruyere, fontina, or a combination of exceptional melting cheeses, spread one side with Dijon mustard, and put a slice of roasted red pepper on that baby.  Still grilled cheese, but see the difference!

No doubt you’d work presentation into this simple fare?

Absolutely!  And it’s not just dressing up ill-prepared or tasteless food.  Make no mistake; it all starts with delicious food, quality ingredients.  Even how you refer to it is important.  Simple things like cutting the crust off toast or sprinkling chopped green onions over an omelet and serving it on pretty dishes can go a long way to turning the eggs and toast you always have for breakfast into something special.

What’s your favorite meal to cook?

Passover.  I love cooking for Passover.  When I’m cooking the Passover meal, the whole experience becomes holy.  Of course the Seder is beautiful; it’s for Adonai.  It can be quite long, so people are getting hungry.  You’d better serve them your best, and I do.  What I hope they know is that I’ve given my best to them because of my love for Adonai.

What’s your dream meal?

To have lunch with Martha Stewart, but I prepare the food.  There’d be a salad involved, probably a soup and sandwich combination.  The time of year, whether spring or fall, would influence the menu.  And I’d make homemade pie, probably lemon meringue because my crust is excellent.

What’s your biggest complaint with cooking?

The cost of good ingredients can be prohibitive.  One meal could be outrageous.  I’ll buy organic when it’s feasible.  My concern isn’t just for myself, it’s for everyone.  We live in a country that wastes too much food.  The GMOs bother me, too.  Whole foods and organics should be available at reasonable prices to everyone.

So do you have a recipe to share with us?

You know I do!

Homemade Potato Dumpling Soup

6 – 8 Redskin or Yukon Gold potatoes, peeled and diced

3 – 4 ribs of celery, sliced

Medium sweet onion, chopped

4 eggs, beaten

1 ½ c flour

½ t salt

Stick of butter

4 – 6 cups chicken broth, homemade or canned (enough to cover, depends on the size of your potatoes)

Salt and pepper to taste

1 quart half-n-half

Place the potatoes, celery, and onions in a large pot and cover with the broth.  Bring to a boil, reduce to simmer, and cover while you’re making the dumplings.

Combined the eggs, flour, and salt in a mixing bowl and stir thoroughly to make a thick batter for dumplings.  Take a large spoonful of dumpling mixture and cut off pieces with a butter knife, dropping them into the hot soup.  Add a stick of butter.  Cover and let the dumplings cook for 5 – 8 minutes.

Turn the heat off and add the half-and-half until there is plenty of liquid around the ingredients and the soup looks creamy.  Taste to see if you need more salt, then season further with salt and pepper.

My family likes to top the soup with small chunks of Havarti, let it soften ever so slightly, and then eat it!

The Many Deaths of the Firefly Brothers

Have you ever read a book so good that you wanted to rush through it because you couldn’t wait to see how it ended only to stop the last three to five pages before the end because you suspected that it was about to finish on a heartbreaking, bittersweet note?  I have a feeling The Many Deaths of the Firefly Brothers is going to haunt me for some time, but that’s all right because while I’ve read many good books lately, it’s been a while since I had one that stayed with me as this book did.

I suppose the reason this book affected me is that I couldn’t help looking at it from the romantic’s perspective.  The story is quite surreal, not fantasy and not science fiction, but written in such a way that I could completely suspend belief about what took place to the point that the story totally engrossed me.  Not to mention that Thomas Mullen is a natural born storyteller.

Mr. Mullen seamlessly weaves history from the Great Depression and the 1920s and ‘30s into his novel.  He also intersperses the stories with mention of famous gangsters like Bonnie and Clyde, Baby Face Nelson, John Dillinger, Machine Gun Kelly, Pretty Boy Floyd, and the Barker Gang.  One can’t help getting caught up in daring bank robberies, wild police chases, the brokenness of the Hoovervilles, and the tenacity of the G-Men.

But then Mr. Mullen blurs the lines ever so slightly when these gangsters, along with his own fictional Firefly Brothers, earn legions of fans across the country for sticking it to the banks that foreclosed on property of poor, struggling farmers.  True, their craft was an art, but they were also murderers living high on the hog whose charity extended to them first and their families second.  Past that, most of what they did was pure myth.

So how does one separate fact from fiction, truth from lies, and good from evil when the intimidating fingers of governmental control was more than implied in this somewhat prophetic tale?  Factor in the development of what became the FBI under J. Edgar Hoover, and it was like I read headlines from today regarding the American government and the NSA.  Perhaps we really are doomed to repeat history when we forget it.

And if you think I’m exaggerating the prophetic nature of the story, consider the following passage:

Part of the Bureau’s job, the Director had always explained, was to dictate reality—to investigate reality, fully understand it, and then, under the aegis of Mr. Hoover’s vigilant public persona, explain that reality to a public cowed by the depression and frightened by stories of gangsters and increasing lawlessness.  It was the Bureau’s job to reassure people that these shockingly hard times were merely speed bumps along the shared path to prosperity, and not a sign that the nation was spiraling into anarchy and madness.

I believe today we call that fake news.  What struck me about this passage was that even if J. Edgar Hoover never said these exact words or acted this way, even in 2010 when the novel was published, Mr. Mullen had understanding of where America was headed.  No doubt based on where we had already been.

At first I thought the novel promoted a lack of hope and something to believe in, but with further reading, I realized it toggled between this and hoping against hope to believe in the impossible as a means of survival.  Such amazing insight into the human condition and an unexpected source of inspiration from a novel is rare.  Another pleasant surprise was the concept of forgiveness, for others and for self, subtly entwined into the tale.

Long before I finished reading, I realized I was experiencing what I could only call a Literary Stockholm Syndrome in which I wanted the bad guys to succeed in their struggle against failure (whether real or perceived), to reconnect with their true loves, and escape.  I mentally pleaded with them to find their women and just disappear.  Nothing they were doing would actually work in the end, it was no longer about seeking justice, and they would most likely end up dead.

I’ve mentioned before how I wished an author would have finished a novel on a clearer, more positive note or would consider writing a sequel to undo the heartbreak and let me know beyond a shadow of a doubt that a happy ending took place (Is It Ever Too Late?).  I mulled these thoughts over again at the end of The Many Deaths of the Firefly Brothers.  Until Thomas Mullen tells me otherwise, I’ll wish for the impossible and believe in a favorable outcome.

Have a Holly, Jelly Christmas

Christmas morning of 1917 was a time of excitement for Johnny Welles and his three older siblings.  In addition to celebrating the special day, a secret was brewing behind the scenes that would add to the festive holiday season and bring joy to the entire family.  In a passage leading up to the discovery of this secret, I wrote a portion for my novel, The Secrets of Dr. John Welles, that included the special treat of apple jelly on pound cake served for Christmas breakfast.  The following recipe is the one I had in mind when writing the above-mentioned scene.

Collie’s Apple Jelly

3 lbs. tart apples (¼ underripe and ¾ ripe)

3 c water

2 T lemon juice, strained

3 c white sugar

This recipe doesn’t require an outside source of pectin because it uses tart apples which are higher in pectin.  Also, the slightly underripe apples further ensure a natural source of pectin.

Sort and wash the apples.  Remove the stems and blossom ends.  Do not pare or core the apples.  Cut them into small pieces.  Add the water, cover, and bring to a boil on high heat.  Stir occasionally to prevent scorching.  Reduce the heat and simmer the mixture for 20 to 25 minutes, or until the apple pieces are soft.  Do not over boil or you’ll destroy the pectin, flavor, and color in the fruit.

Dampen a jelly bag and suspend over a clean bowl.  Ladle the cooked apples and liquid into the jelly bag and allow the juices to drip through on their own.  Pressing out the juice will result in cloudy jelly.  If a fruit press is used, pass the juice through a jelly bag to reduce cloudiness.

Pour the apple juice into a flat-bottomed pot.  Add the lemon juice and sugar.  Stir thoroughly.  Boil the mixture over high heat to eight degrees above the boiling point of water (this temperature depends on where you live in regards to sea level) or until the jelly sheets from a spoon.  Remove the jelly from the heat and quickly skim off the foam.

Immediately pour the jelly into hot, sterile jars.  Be sure to leave ¼ inch headspace.  Wipe the rims with a clean, damp paper towel.  Fit a canning lid into a ring and place on the jars of jelly.  Take care to level and tighten them properly.  Process the jars in a water bath canner.  The time required will depend on the altitude at which you live:

0 – 1000 ft. for five minutes

1001 – 6000 ft. for 10 minutes

Above 6000 ft. for 15 minutes

Remove the processed jars using canning tongs.  Allow the jars to cool on several layers of towels.  During this time, you’ll hear the lids pop indicating successful canning.  You can remove the rings for reuse once the lids pop and the jars cool.  Any lid that does not pop has not sealed properly.  These jars should be cooled and refrigerated for immediate use.  This recipe yields about four to five half-pint jars of golden sweet deliciousness.

Now it’s time for the confession portion of this post.  Thinking like a modern woman, I had Collie making the apple jelly a few days before she served it for Christmas.  In my world, one would simply go to the store for apples or pull them from the refrigerator where they waited patiently to be eaten or made into something delicious.  Refrigerators for home use weren’t invented until 1913, and I seriously doubt the Welles family would have had one by 1917.  They could have had a cellar, but I never mentioned this in the description of the house, and to do so for the sake of one scene would feel contrived.

Apples will last for six to eight weeks with refrigeration, but left on a counter, they will ripen ten times faster because enzymes are much more active at room temperature, and they will only last for a week or two.  More likely, Collie would have made the jelly during the months when apples were in season.  So while I made a small culinary mistake in my novel, fortunately I discovered it prior to publication.  As I’ve always said, the research begins with the author.  It will be easy to edit this scene by having Collie say she held back one jar to use on Christmas morning.

It’s What Liv Ordered

In May of 1951, diner owner, Bea Turner, was asked to make a birthday cake for Toby Bruce Robishaw who was turning one.  Toby’s mother, Liv, was an extravagant woman who loved to make a show of everything she did.  Her son’s first birthday party was no exception.

The people Liv invited to Toby’s party were simple folk living in the hills of West Virginia.  They had simple tastes and probably expected a simple dessert such as Crazy Cake.  However, Liv used the occasion of her son’s birthday to show off yet again.  The cake she came up with is lovely, but it was completely lost on the birthday guests.

The following recipe is the one I had in mind for the above-mentioned scene taking place in my novel, The Secrets of Dr. John Welles.  By tweaking portions of other recipes, I created a cake suitable for the splashy tastes of Liv Barrette Robishaw.

Now don’t get me wrong; the cake is delicious.  It’s not what one would serve at a child’s party.  Here’s a passage from my novel describing exactly what Liv requested of Bea:

Three, double-layer cakes were divided by pillars with plastic circus animals placed in the space between.  Red and blue icing crisscrossed the edges of the cake in every direction.  A handful of colorful flags exploded out of the top layer.  Every inch of the cake not already taken up with decoration had a piece of candy pressed into the icing like a gingerbread house.

Liv’s outlandish request is what prompted Bea to say, “It’s what Liv ordered.”  Bea’s statement was offered as an explanation and apology to the townsfolk who understood completely.

The quantities listed below will make one layer of the cake I described above.

Hazelnut Cake

12 oz. hazelnuts

2 t baking powder

6 egg yolks

5/8 c white sugar

6 egg whites

Toast the hazelnuts in a 350° oven for 10–15 minutes or until lightly golden in color.  Cool completely.  Remove the skins from the toasted nuts by placing in a tea towel and briskly rubbing them together or place them in a colander and swirl them around to remove the skins.  Grind the hazelnuts until very fine.  Add baking powder and set aside.

Preheat the oven to 325°.  Thoroughly grease and flour a 9-inch springform pan.

In a large mixing bowl, use a hand-held electric mixer to combine the egg yolks with the sugar until pale yellow in color.  Beat in the ground hazelnuts.  This mixture will be extremely heavy and sticky.

Wash your beaters to remove any traces of fats.  In a separate bowl, beat room temperature egg whites until stiff peaks form.  Carefully whisk 1/3 of the egg whites into the yolk mixture to lighten the batter.  Fold in another 1/3 of the egg whites taking care not to delate them.  Fold in the remaining 1/3 of the egg whites until no streaks of batter remain.

Gently pour into the prepared 9-inch springform pan.  Bake in a preheated oven for 60 minutes or until the top of the cake springs back when lightly tapped.  Cool completely on wire rack.

Cinnamon Crème Filling

1 c heavy cream, chilled

1 c powdered sugar

1 ½ t ground cinnamon

1 t vanilla

Chill a metal bowl and the beaters of a hand-held mixer in the freezer for ten minutes.  Pour the heavy cream into the chilled metal bowl and beat on high speed with a hand mixer until the cream is frothy.  Slowly add the powdered sugar, cinnamon, and vanilla.  Continue beating until stiff peaks form.

Place the bowl of cinnamon crème filling in the refrigerator until needed or use immediately.

Whipped Buttercream Frosting

3 c powdered sugar

2 sticks unsalted butter, at room temperature

3 T heavy cream

2 t vanilla

Beat the butter, heavy cream, vanilla, and one cup of powdered sugar with a hand mixer until they are completely combined.  Add the remaining two cups of powdered sugar one cup at a time.  Blend well after each addition.  The lighter weight of this buttercream frosting is perfect for the delicate hazelnut cake.

You can use this frosting immediately or chill for later use.

Assembling the Cake

Once the cake has cooled completely, cut it in half horizontally.  Place the bottom half (cut side up) on a cake stand  and spread the Cinnamon Crème Filling generously over the top with a spatula or knife to within ¼ inch of the cake edge.  Place the top layer of cake (cut side down) over the filling, taking care to position it correctly.

Using a knife or spatula, ice the top of the cake with the Whipped Buttercream Frosting.  Do not drag the frosting too hard across the cake.  Level the top with icing and proceed to ice the sides until they are completely covered.  Wipe any icing smears from the edge of the cake stand with a clean, damp cloth.  Chill for at least an hour before serving.

Enjoy!

SIDE NOTE:  If you’ve never folded egg whites into batter, I strongly suggest you watch the video I’ve provided.  It’s a delicate process, but don’t be daunted by it.  Regardless of how you whip your egg whites, it’s the folding process the chef demonstrates that is of the utmost importance.

The Art of Folding

The Solitude of Thomas Cave by Georgina Harding

The Solitude of Thomas Cave by Georgina Harding is one of those novels that brilliantly breaks the rules of writing.  You know, all those pesky rules about writing such as use only one POV, don’t head hop, don’t bookend your novel with a prologue or epilogue, and don’t use flashbacks.  The fact that the novel was published as recently as 2007 restores my faith in the industry.  With that being said, The Solitude of Thomas Cave is one of the best examples of literary fiction I’ve ever read.  It’s right up there with Poison by Susan Fromberg Schaeffer and Night Train to Lisbon by Pascal Mercier.

The novel opens with the narrative of Thomas Goodlard, a sailing companion of Thomas Cave on the whaling ship, the Heartsease.  Young Goodlard relays the details of how Thomas Cave came to spend an entire year by himself on an Arctic island.  A rash bet between shipmates is sure to be the end of Cave, yet there is something more to his desire to stay alone in the frozen hell.

At this point, the novel slips into the POV of third person omniscient, describing Cave’s experiences.  Harding writes with clarity sharper than the frigid Arctic air, and she sucks the reader in with chilling description regarding the conditions in which Cave must survive.

Part of Cave’s solitude involves reflection on his relationship with the beautiful daughter of a shoemaker.  It’s a ghost story, really, and one that haunts Cave’s self-imposed exile to the point that he cannot separate dreams from reality.  He does, however, manage to keep his personal history out of the log he keeps for the Captain of the Heartsease, and we are treated to passages from said diary.  By having her protagonist hide some of the truth of his isolation, Harding supplies her readers with interesting details of Cave’s life that his fellow characters never know, and the reader is drawn deeper into his nightmare.

The history surrounding whaling practices is harsh, often brutal, to read.  It’s not a profession with which I am in agreement; Harding doesn’t back down from the gory truth.  It also isn’t long before one realizes Cave is eating whatever is necessary to survive.  As rough as conditions on a whaling ship might be, by the end of the novel they seem like the lap of luxury compared to Cave’s meager existence.

Harding surprises by not ending the book with what I assumed would be the natural conclusion.  At first I feared she would ramble on, simply trying to fulfill a word count.  But it is in this final section that she reveals a subtle yet powerful message.  She also reverts back to Thomas Goodlard’s POV and finishes the book with the truth that solitude isn’t just something we experience:  it is something we can carry inside because of our experiences.

A Little More Persuasion

So, having recently read Jane Austen’s Persuasion, naturally I had to watch the movies to see which one did the best job of capturing all that the novel is.  I’ll give the readers following my blog a few moments to finish laughing.  But seriously, if I had to choose one as my favorite, it would be the 1995 adaptation starring Ciaran Hinds and Amanda Root.

With that being said, I must also admit that reading the book first will be extremely helpful because there is a large cast of characters and detailed storylines to keep track of.  Without the benefit of a reading, the movie might seem patchy, as if much is left unexplained.

I believe the reason no movie will ever completely depict Persuasion, or any book for that matter, but in particular Persuasion, is because much of the prose describes what the characters are thinking and feeling.  We have an in-depth view of Anne’s heart that can only be conveyed on screen by her expressions.  The same is true of Captain Wentworth.  However, when the characters do speak, there are no wasted words.

The thrill of romantic tension Jane Austen infused in her novel comes out well in the 1995 Persuasion.  Again I found myself wanting the movie to hurry up and relieve Anne’s and Wentworth’s agony, but just as quickly wishing to prolong the scenes so I could relish them over and over.  At the conclusion of the novel, I felt as if I was leaving dear friends behind, and the movie engendered the same emotions as well as put faces on said friends.

And then there is the kiss in the 1995 Persuasion when Anne and Wentworth finally overcome their insecurities and presumptions regarding each other.  Ciaran Hinds and Amanda Root do it the best as we’re given the view from just over Wentworth’s shoulder as he’s leaning down to make contact with Anne’s lips, and she closes her eyes right before they touch.  Let the squealing and sighing commence because it is, in my humble opinion, the best onscreen kiss ever.

As for Ciaran Hinds and Amanda Root, they do a wonderful job portraying Wentworth and Anne.  He is classically handsome with high cheekbones and a regal bearing.  Never is Hinds’s Wentworth the pretty, spoiled rich boy next door.  Amanda Root’s Anne embodies Jane Austen’s own sentiment of being “almost too good for me.”  She is perfect as the plain but pretty woman past her bloom who later revives the blush upon her cheeks the closer she comes to her one true love.

The 2007 adaption of Persuasion starring Sally Hawkins and Rupert Penry-Jones is not bad, but it’s not great.  I would never dissuade you from watching to make up your own mind.  My biggest complaints are that some characters’ lines end up in the mouths of other characters and too many scenes are consolidated which lessens the impact of what takes place.  There is also a titch too much creative licensing going on and four times the director employs the technique of having Anne (Sally Hawkins) look directly at the camera as if making eye contact with the viewer thus conveying the depth of her feelings at the moment.  Once would have been sufficient to make us feel Anne’s pain.

Wentworth in this version is handsome but not dashing, and Anne’s hair looks as if it needs a good washing.  As for the kiss at the end, Anne has been running to catch up to Wentworth, and she pants too long and too hard.  Then the scene drags on forever, I have to assume because of the director’s instructions or perhaps to give Sally Hawkins time to catch her breath, and the moment is spoiled.  It is actually more embarrassing than romantic.

One saving grace is Anthony Head as Sir Walter, Anne’s father.  It’s almost frightening how well Head portrays the depth of shallowness and vanity to which Sir Walter has sunk, caring little or nothing for those around him who he deems worthless including his own dear daughter, Anne.  Kudos to Head for making me hate this character because I have to admit, sometimes I love a character I can hate.

There are a couple TV mini-series based on Persuasion from the ‘60s and 70’s and a modern adaptation all of which I’m sure I’ll miss.  Until a glowing review for one of them comes from a friend or follower, I’ll stay with the novel and the 1995 movie.

No Persuasion Necessary

No one will ever have to persuade me to read Jane Austen as I will always do it willingly.  The fact that my classic literature book group chose Persuasion as our July novel pretty much sent me over the moon.  Now here’s the big reveal for this blog post:  I’ve never read Persuasion.  My only experience with this particular novel is the 1995 Ciaran Hinds and Amanda Root movie by the same name.

Still, having viewed the movie and possessing a basic understanding of the premise of the story, I found the romantic tension Jane Austen managed to write into her slim volume to be unexpectedly amazing and toe-curlingly satisfying.  Without smut or foul language, Persuasion is every bit as intense as the feelings one endures when watching the love of his or her life walk into a room and believing he or she completely out of his or her reach.  Because, after all, this is exactly what our heroine, Anne Elliot, believes of the dashing Captain Wentworth.

Another point I found quite remarkable is that for a small novel it had quite a cast of characters all with diverse and interesting lives intricately woven into the tale.  Jane Austen does this exceedingly well, and I never lost track of a single character.  I’m not sure if Charlotte Bronte’s comment of “very incomplete and rather insensible” is toward all of Austen’s works or Persuasion in particular, but I have to disagree with her.

Of course there are always the villains at whom we boo and hiss and wish upon them more of a comeuppance than they receive, but the character of Anne Elliot with all her selflessness and caring far outshines any of the unpleasant people in the book.  And, if we’re willing to admit, we should all be a little more like Anne and not wish these people ill.

While I’m usually the first to give up on a character for being a simpering doormat, Anne Elliot never comes across this way.  Her heart, although broken, is made roomier to care for the people in her life whether or not they love her in return.  She isn’t an unbelievable do-gooder, but rather an example of the quality of character to strive for.

The romantic in me believes Anne and Captain Wentworth live happily ever after despite any threat of war that would take him away from her or the notion that they had to wait for him to be rich enough to be worthy of a baronet’s daughter.  Regardless of the mindset of the society in which they were born, raised, and lived, I believe the fundamental strength of who they are at heart is the true source of their happiness and love for each other.

Baring My Writer’s Soul – Part 21

A little over a month ago, I started a new section on my blog called Quotation Station.  It began as a blog post of its own explaining the difference between a quote and a quotation.  The idea was that I’d schedule writing-related quotations for my followers to appear on Friday morning.  They were to be a friendly handshake as we parted ways for the weekend, a final communication before my family began our electronics and social media blackout for Shabbat.  Everyone seems to like them so far.

Last Friday’s post included a quotation from Charles Bukowski stating “Writers are desperate people, and when they stop being desperate, they stop being writers.”  This particular quote fit my writing life so well.  At any given moment of the day, I have felt desperate about my writing.  Desperate to complete it, desperate to come up with new things to write for my blog or a literary journal or a novel, desperate to be published, desperate, desperate, desperate.  All that desperation added up to a lot of miserable living.

What struck me as interesting was that I’m not alone in this practice and belief.  But it also made me question it especially since one of my repetitive prayers was for peace in my life.  Desperation and peace cannot cohabitate, so which did I really want?

Further adding to my desperation was something a wise friend said to me a little over a week ago.  She asked how I was, and I ended up unloading a lot of desperation on her!  Thankfully, she’s not the kind of person to regret having asked.  At the end of our conversation, she suggested that I write from my abundance.  What does that even mean?

About a week after her suggestion, another wise friend gave me a pamphlet of Weekday Morning Prayers and the Bedtime Shema.  I started reading them in the morning and evening, and what an amazing effect they’ve had on my life in just three days.  My peace increased and my desperation diminished.

But wait, my desperate writer’s mind yelled, if you’re not desperate, you’re not a writer!  Turned out desperation was a clingy companion.  However, I was really rather tired of being desperate, and I was not at all willing to surrender the peace I’ve been praying for.  Also, I could keep writing what I loved when I wanted to write it.

You’re just being lazy, my writer’s mind whispered which I instantly knew to be a lie because leading up to the conversation with both friends, things have been falling in place in my life in a wonderful way.  Not to mention that the two chapters I’m somewhat blocked on in my new novel no longer freak me out.  I’ll sit on them for a while and not add to the blockage by stressing my mind out with desperation.  I’ll trust that in good time, the right words will come to me.

What all this boils down to for me is change.  I’m not good with change especially when it’s sudden.  Not that what I was experiencing was sudden, but it could have been if I hadn’t been so resistant to changing for the better as well as admitting that it was better.  It’s better that I’m no longer running on the gerbil wheel of desperation for all the things I mentioned above.

So now I’ll explore the abundance in my life, and I’ll write from there.  I’ve discovered an abundance of talent given as a gift from God.  I’ve discovered an abundance of time which is another gift.  I have an abundance of great books by authors who I admire; I’ll follow their example.  I have an abundance of wise friends whose counsel I’ll seek when desperation desperately tries to re-enter my life/writing life.  I have an abundance of support from my husband, William, who has supplied me with great storylines, helped me work out problems in my plot, and won’t let me stop writing when I’m in the desperation dump.

I have no doubt that desperation will attempt to raise its ugly head in my life.  It’ll evolve and reappear as envy, writer’s block, or self-doubt.  Fortunately, my arsenal is well stocked with abundance.  And in case I forget that, please, dear friend, do not hesitate to remind me as you are part of the abundance in my life.

Write Happy!

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