Olivier was standing within inches of her, holding two glasses. ... “Shandies,” he said. “Made with ginger beer and pale ale, as you like them.” Clara looked from him to the glasses then back to Olivier ... remember(ing) the look they’d exchanged while kneeling in the corridor of the Musée d’Art Contemporain. (A Trick of the Light, Kindle, p.56)
Once again Olivier has
come to Clara's aid, a filter for the turmoil and angst she is experiencing. He's
quietly there.
Olivier, more than any
other of her Three Pines 'family', empathises with those feelings of being
shaken to the core, feeling alone and isolated by an experience amidst
confusion, anger and powerlessness. Clara is
isolated by circumstances not of her own making. The murder of a former friend
just as her art is hitting dizzy heights has stolen attention away from her.
Olivier on the other hand feels isolated by circumstances of his own making,
having compromised his close friendships through deceit and betrayal. But he's
working hard on fixing that and so are his friends...well maybe except for
Ruth!
“What makes you think we haven’t forgiven you?” asked Clara. “Well, Ruth for one.” “Oh, come on,” laughed Clara. “She’s always called you a dick-head.” “True. But you know what she calls me now?” “What?” she asked with a grin. “Olivier.” Clara’s grin slowly faded. (A Trick of the Light, Kindle, p.56)
As both Clara and
Olivier try to reassure each other, it made me think of the unspoken bond that
lies in certain friendships. These are the ones that go beyond shared
experiences and pleasure in others' company. Louise Penny always leaves me
considering the power and security of friendships, the qualities in relationships,
and notions of belonging. And I seem to write about it quite a bit.
But I was also a tad distracted by the ginger beer shandies. It took me by surprise as I've only
ever known a shandy to be a mix of beer and lemonade. So loving
all things 'ginger', I had to give it a try. Bitter, sweet and warm and spicy notes
come together in this shandy. So it was an apt accompaniment for this scene...given the feelings and emotions in Clara's and Olivier's conversation about
anger, isolation, fear of not being wanted, letting go, forgiveness, and friendship.
So many themes at work
here! But the thing that struck me most about Clara and Olivier in this scene
was a friendship where there was truth and honesty and a level of self
disclosure underpinned by a bond of trust (well, Olivier is working hard to regain
it) and intimacy. Olivier was able to confide in Clara, like no other.
“I haven’t even told Gabri this, I didn’t want to hurt him, didn’t want him to take it the wrong way. When we were walking toward the bistro I almost stopped. Almost asked them to drive me somewhere else, anywhere else.” “Why?” Clara’s voice had dropped to a whisper. “Because I was terrified. More afraid than I’d ever been in my life. More afraid even than in prison.” “Afraid of what?” ... “I was afraid you wouldn’t want me back. That I wouldn’t belong anymore.” Olivier sighed and dropped his head. His eyes stared at the ground, taking in each blade of grass. “Oh, God, Olivier,” said Clara, dropping her shandy onto the newspapers, where it fell over, soaking the pages. “Never.” “Are you sure?” he asked, turning to her. Searching her face for reassurance. “Absolutely. We really have let it go.” (A Trick of the Light, Kindle, p.58)
Anyway, it made me
think about friendships and consider those deeper friendships where special
obligations are implicit. I don't mean obligations that are an explicit promise
to a friend (although that might apply) but rather a deep and genuine
commitment in the relationship, that goes beyond mutual care and affection and
a desire to help each other. It's being bound to and loving a friend for their own
sake, their goodness, and having a deep caring for and identification with
them.
These are the friends, even with our differences, with whom
we mirror each other, and extend each other, where we are loved for our own
sake and do so in return, where we give and forgive. These are the ones in whom we can confide, and
pretty much share our innermost thoughts and fears, and offer the same in
return. While they are small in number they are large in impact in our lives.
And you wouldn't think twice about putting their interests ahead of your own
when needed, pretty well dropping everything or changing your schedule or
taking a detour to be there for them, whether it is to provide support or
comfort, or just the need for each other's company. Belonging.
I've come to
appreciate this so much more as I've got older and the noise in my life has
lessened. Lives can be so noisy and episodic, so full of family and work and even struggle that
friendships sometimes get ignored in the mix or put in the background, or are
just transient. Deep and caring friendships where there are those special
obligations, are the product of time and commitment, and intimacy. You have to
be open to them. But the rewards are so life-affirming! And I'm grateful and
very comforted that I have come to realise such friendships, few though they
may be. It's enough...and it's everything.
Ginger beer shandies
Well, I've got to
applaud Clara's good taste in shandies! Ginger beer and pale ale are a perfect
match. Talk about a balance of
flavours -- the light sweetness of the malt and bitter aftertaste from the hops
in the ale with the spicy warmth of the ginger beer. I like a 'bitter' taste.
It adds so much complexity to a cocktail of flavours. It's that bitter note
through a range of fruits and herbs that is found in so many Italian aperitifs
that use Campari or Aperol, vermouths or amari. I love 'mixing' with them all!
I think Clara and
Olivier's relationship is a bit like this shandy. Coming together, each
bringing something different, but together finding a balance.
This recipe makes two
large shandies, with a 50/50 mixture. The pale ale is poured first so that a
foamy head will form. A head helps to release the flavours in the ale. If the
ginger beer is poured first, a head doesn't form, so I discovered! When making
this shandy it's worth noting that ginger beer is a brewed (fermented) product and not to be
substituted with ginger ale, which is just carbonated water flavoured with
ginger.
375ml/12.5 fl oz of
chilled pale ale
375 ml/12.5 fl oz of
chilled ginger beer
1. Chill two large
glasses in the fridge or freezer, ahead of time.
2. Pour cold pale ale into each
glass, dividing it equally between them.
3. Add the ginger beer equally to each
glass.
Santé!
What to eat with shandies?
I always need to
accompany an alcoholic beverage with a bit of food. Ginger beer shandies go
perfectly with Asian-inspired food. So prawn balls were the go! Although with
less time on my hands I probably would have served some spicy nuts.
Prawn balls and snow peas (mangetout)
These prawn balls are really quite
versatile and convenient. I serve them as a snack or starter with one or two
dipping sauces. They are also great in a broth with noodles, fresh Asian herbs
and flavourings. The prawn mixture can also be used to fill wonton wrappers,
then steamed, poached or deep fried and served with a dipping sauce. The prawn
balls can be prepared the day before and cooked just before serving or cooked
earlier and served at room temperature.
Prawn balls
300g uncooked prawns, shelled and
deveined
1 tbsp finely chopped root ginger
1 clove of garlic, finely chopped
a few sprigs of fresh coriander/cilantro, finely chopped
1 spring onion, finely sliced and
chopped
1 tsp oyster sauce
½ tsp sesame oil
1 egg yolk
1/3 cup soft
breadcrumbs
peanut oil for frying
1. Soak up any moisture on the prawns
with paper towel.
2. Chop the prawns into small pieces or briefly pulse them in
a food processor (the texture should not be smooth) and place in a bowl.
3. Add
all the other ingredients, except the peanut oil, and combine well.
4. Shape
spoonfuls of the mixture into bite-sized balls and place on baking paper on a
plate or tray. Makes 16 balls.
5. Refrigerate covered until required.
6. Heat 2-3
tablespoons of peanut oil in a frying pan over medium heat. When hot add half
of the prawn balls and fry, turning them until golden and cooked through. Takes
3-4 minutes.
7. Place on a plate lined with paper towel to soak up any excess
oil. Cover with a piece of foil and keep warm.
8. Add more oil to the pan, heat
and then cook the remaining prawn balls.
Stir fried snow peas (mangetout)
generous handful of snow peas
(mangetout)
1 tbsp of peanut oil
3 tbsp of chicken stock
1. Heat the oil in a frypan over medium
heat
2. Toss in the snow peas and stir fry.
3. Add the chicken stock and stir the
peas until the stock has reduced and the peas are cooked but with a crunchy
texture.
Dipping sauce
3 tbsp fish sauce
2 tbsp rice vinegar
2
tbsp lime juice
1 tbsp sugar
2 tbsp water
a little finely sliced red chilli
1. Prepare the dipping sauce by combining all ingredients. Taste and adjust
the balance of flavours.
2. Pour into a serving dish and set aside.
Spoon the prawn balls onto a serving
plate with the snow peas. Scatter sprigs of fresh coriander (cilantro). Serve
with the dipping sauce.
