A Life, Lived

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Gutenberg's Apprentice

I picked this book up in the spring. I was traveling, went into an independent bookstore and you know my rule - I MUST buy something to support the independent book store. This was my purchase. The book came out in 2014 so I was a titch late to the party.

I am a huge fan of historical fiction and in particular Medieval fiction so I was quite excited to dig in.

The book, the debut novel of Alix Christie,  did not disappoint. This is a fascinating account of how Gutenberg's bible, which is thought by some to be the most beautiful book ever created, came into being. The author has carefully researched all the known facts and has used them to create a fictional account of what may have happened. This book works on two levels, both as an education for those, including myself, who knew little of the history of this historic book and as a highly entertaining historical story where the main characters really come to life.

Gutenberg himself is a genius, but a flawed genius who very nearly wrecks the whole project with his ill considered ventures. A hard task master, he is slow to praise but quick to find fault. Peter Schoeffer, scribe and initially reluctant apprentice to the Master is a man of faith who is eager to please both Gutenberg and Fust, his adoptive father and increasingly reluctant financier to the publishing venture. The structure of the book is that Schoeffer is relating the whole tale to Trithemius, a cleric and historian some thirty years after publication and so we see the whole saga from Peter's perspective.

This is one of the most enjoyable books that I have read for a long while and I thoroughly recommend it. Christie’s novel is a worthy tribute to the technological revolution it re­imagines, as well as a haunting elegy to the culture of print.

Travel Tuesdays - Berlin

A year ago we had arrived in Berlin for a week long visit. The weather was a bit icky. I was sick and felt very icky. We persisted and had a fabulous time . . . although we weren't a busy as we might normally have been - perhaps there is a lesson there.

Thanksgiving 2018

We celebrated our Thanksgiving yesterday which means today we are relaxing and eating turkey sandwiches.

It has been a challenging we weeks with Paul's work schedule requiring him to work nights. Yesterday he came home from work at 6 AM. Slept a bit during the day. By 7:30 we had finished dinner and he was snoring in the big chair by the fireplace.  Today he can relax during the day but it is back to work at 10 PM. Thank goodness this is the last week.

We tend to travel a lot at this time of the year (my FB memories are full of pics from places in Ontario as well as Greece, Italy, California, Quebec, and Massachusetts.) In fact, I think we have only been home to host dinner a few times in the past decade.

It was nice to be home and enjoy some quality time with friends and family.

This year our menu consisted of:

A trio of cheeseballs
Cheddar shortbread coins
Orchard martinis

Curried sweet potato soup with apple

Turkey
Sausage stuffing
Gravy
Cranberry sauce with orange and rosemary
Boursin mashed potatoes
Brussels sprouts with pancetta and balsamic vinegar glaze
Indian summer gratin with butternut squash, potatoes, corn, and bacon
Westcott Cellars rosé

Pumpkin pie

Everything except for the brussels sprouts was cooked the day before so I just needed to warm it all up. From a entertaining perspective it was ideal - when people arrived I wasn't wiped from all of the cooking. Serving was more challenging though with all of the hot serving dishes we couldn't pass anything. In fact, our poor passing meant no one but mom and I got to try the gratin (which was delicious BTW).

If I do something similar at Christmas I think I will serve things buffet style.

That minor irritant aside, it was an amazing day full of good food and better company!

Orchard Martini

This is a re-post but given that folks in Canada are celebrating Thanksgiving this weekend it seemed worthy. I can't think of a better drink to serve with your pre-dinner bites. It doesn't matter if you just have chips and dip or you have a platter of fancy hors d'oeuvres people will be happy to sip this.

It has those classic tastes of fall - apples . . . and it packs a kick! LOL

Years ago we were flying from Buffalo to California and we missed the connection in Cincinnati of all places. The hotel we were stranded in for the night was serving these in their bar. Ever since then this beverage has been shaken in our martini shaker on many a crisp fall evening.

Orchard Martini

1 1/2 oz vodka
3/4 oz sour apple liqueur (we use 'Pucker')
3 oz apple cider

Mix ingredients together with ice, shake. Pour into a martini glass. Garnish with an apple wedge or a thin cross-section slice of apple.

Garlic Pork with Bok Choy

Our CSA has been delivering huge Bok Choy for the past few weeks. As far as I am concerned this is a great thing because it adds amazing crunch to a stir fry and stir fries are likely the ultimate weeknight meal. They come together quickly and if you are lucky you will have lots of yummy left overs to take to work for lunch the next day!

One thing I always loved about Chinese food was the texture they achieved with meat in their stir fry dishes. It was always tender and melted in your mouth. I discovered they used a process called velveting. The classic way to velvet is using egg whites and cornstarch. Experts say this is the best way to velvet chicken.

However, most restaurants use a cheaper method that works with all meats. This method uses baking soda and cornstarch. This is the method I use because the ingredients are always readily available. Plus I never really find a use for that lone egg yolk so it’s less wasteful.

You velvet the meat for up to one hour so it does add a bit of prep time, but I find it’s well worth it. Of course you don’t have to do this if you want dinner on the table in about 20 minutes. The dish will still taste great but the meat will have a different texture.

 

Garlic Pork with Bok Choy

1 lb lean pork loin, sliced in strips
2 cloves garlic, minced
3 cups sliced bok choy (including the green leaves)
2 cups fresh mushrooms, sliced (I used sliced king oyster mushrooms)
3 tbs oil
Marinade:
¼ cup soy sauce
2 tbs white wine
2 tsp cornstarch
1 tsp baking soda
Stir Fry Sauce:
1 cup top-quality chicken stock
¼ cup low-sodium soy sauce
2 tbs mirin -OR- white wine (if using white wine, add 1 tsp sugar)
1 tsp dark sesame oil
2 tbs corn starch

Place pork in plastic zipper bag. Mix marinade in a small bowl then pour over the pork. Seal the bag and and mush to distribute marinade. Marinate for 1 hour.

In a small bowl, mix all stir fry sauce ingredients; set aside.

In a large deep skillet or wok, heat oil over high heat. When oil shimmers, add the pork and the garlic. Stir fry until pork begins to brown.

Add the bok choy and mushrooms (if using). Stir fry until green bok choy leaves are bright green. Stir in sauce and cook until sauce bubbles and thickens; cook for 1 minute.

Serve over jasmine or basmati rice.

Something to Think About

Last week Dr, Christine Blasey Ford testified in front of the Senate committee determining if Brett Kavanaugh is fit for the Supreme Court. As is often the case, she was treated abominably.  Kavanaugh, the alleged perpetrator of the sexual assault was treated with kid gloves by the Republicans. This deplorable behaviour served to reinforce how persuasive misogyny is in our world. The treatment of Blasey Ford was a vivid (and sickening) reminder of why so few women who have been assaulted come forward.

This quote by Jimmy Carter came up on my FB feed over the weekend and it hit home.

We have a mess of work to do people . . .

Travel Tuesdays - Krakow

A year ago Paul and I had arrived in Krakow. We had a great time visit visiting the area of Poland where Paul's family is from. It was a mix of history - good and horrific (we spent a day at Auschwitz), art, and fabulous food.

Grilled Pork and Peach Salad

The peaches were particularly good this year and with the long mild fall we have been having they seem to last forever (although I know forever is about to come crashing down in the form of a Canadian winter - BAH). I have made a grilled peach salad before and loved it - grilling really brings out the flavours in peaches. This recipe was a bit different because of the marinade.

It was simple enough - whisk together honey, OJ, soy sauce, a bit of curry powder, and some pepper. Likely ingredients most folks have on hand. It packed a delicious flavour . . . you know, bowl licking deliciousness.

The salad comes together quickly - grill the pock and peaches, toss in the marinade. Serve on top of a bed of lettuce. The speed with which this goes from plan to dinner and the wonderful flavour makes this salad a perfect weeknight meal!

Grilled Pork and Peach Salad

1 pound pork tenderloin, trimmed and cut into 1-inch cubes
2 medium peaches or nectarines, pitted, and cut into 1-inch cubes
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon curry powder
1/4 teaspoon 3 cups torn fresh Bibb lettuce
3 cups fresh baby spinach
1/4 cup bias-sliced green onions (2)

On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)

Meanwhile, in a large bowl stir together the honey, orange juice, soy sauce, curry powder, and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.

To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings (1-1/2 cups lettuce, 3/4 cup pork mixture, and 1 tablespoon green onions each).