Reading may seem like a solitary pleasure, but we do not believe it is so. As we read, we intimately interact with writers, the worlds they create, and our own inner selves as well as the real world that surrounds us. Some of us are also blessed enough to have friends to share the experience with.

While discussing the idyllic village of Three Pines and the captivating characters author Louise Penny created in the Inspector Gamache books, we were aware of the sensory pleasure to be had in the meals described. Olivier’s Bistro, Gabri’s baking, and dinners at the Morrow’s can easily make us salivate while reading the books… Louise Penny's books, are a wonderful entrée into a sensual world, where each book is a season, capturing its mood and flavours, and contributing to the layers of meaning about the characters, who are marvellously revealed over the series.

At one point, a daydream of going through the series with a notebook in hand, writing down all these meals and later cooking them, took shape. This is our "notebook". We hope you enjoy this literary-culinary-sensory-philosophical journey.

Showing posts with label weakness. Show all posts
Showing posts with label weakness. Show all posts

Sunday, September 27, 2015

The Uneaten Danish

by Amy
“He’d watched her during the meeting, again choosing a seat one removed from the next person, not grabbing a coffee and Danish with the others. In fact, not doing anything anyone else did. It was almost willful, this desire to separate herself from the team.”


This post is about an uneaten meal. It’s an offering not accepted. It’s a refusal to engage or join in. It’s a form of self-denial in which Agent Yvette Nichol chooses, through a series of small gestures, not to be a part of the team. The sad part is that she yearns to fit in, to belong, to be accepted. She’s ill-equipped to do so, though. She hides behind a façade of aloofness while, inside, she’s crying out to be seen and understood.

I think we all have some of Agent Nichol’s fear of rejection in us. That fear influences our attitudes and our actions. We also all have at least a hint of Beauvoir in us – he can barely stand her (and maybe wouldn’t, if not for his respect for Gamache). Chief Inspector Gamache frequently sees beyond actions and at least tries to understand the reasons behind them. He was willing to give this inept agent a chance. Those who have read the books know it wasn’t just one chance, nor did Agent Nichol graciously step up and do well. She blundered and fumbled awkwardly and was usually more trouble than she was worth… but who’s to judge worthiness anyway?

It’s a fine line, isn’t it? The line between fitting in and staying true to yourself? Knowing when it’s important to stand up for your beliefs and when to go with the flow?

Just yesterday I was talking to a friend about how easy it is, as a parent, to teach children the bare basics. By that, I mean teaching them not to stick things into electrical outlets, touch fire, or pull plastic bags over their heads. Those are easy. They require attention (on our part) and much repetition of the rules, but we are in no doubt about what we are teaching and why.

Then there are the lessons we have a very hard time teaching because we have not mastered them ourselves. Sometimes I feel like the blind leading the blind when I am confronted with my child’s questions. They are frequently the same questions that bounce around in my own mind and to which I have incomplete and sometimes ambivalent and contradictory answers to. Some of the issues he’s struggling with are the ones I struggle with myself. I’m confronted with the realization that what I do, think and feel are very far from the high standards I would like to think I will set for myself.

One perk in interacting with children is in seeing the world through their eyes. It is fascinating to discover that we spend a lifetime reliving our childhood (to an extent). As preschoolers we start to deal with issues of conformity, individuality, egoism, altruism, manipulation, values, authenticity and friendship. And we’re never quite “done”, are we?

There is heartache in Kindergarten. There are battles for recognition, attention, and prestige. There are bitter feuds (that are sometimes resolved in a matter of minutes, but are no less angst-filled because of their short timespan) and marrow deep friendships. There are broken hearts and disappointments. There is profound joy…  And there is pain (beyond that of scraped knees).

 “We choose our thoughts. We choose our perceptions. We choose our attitudes. We may not think so. We may not believe it, but we do. I absolutely know we do. I’ve seen enough evidence, time after time, tragedy after tragedy. Triumph over triumph. It’s about choice.”

When he is confronted with the choice between fitting in and staying true to himself, my son is constantly questioning the importance of being authentic and firm in his beliefs and the need to be open to change. He is questioning what his “non-negotiables” are and learning when and where he can be flexible. He is sorting through acquaintances and identifying who his friends are: those who like him the way he is, who understand his strengths and weaknesses and the little irksome – and delightful – traits that make him himself. He is learning how to forgive and how the same things that attract us in another can sometimes annoy us, too. He laughs… and sometimes he cries.

And he teaches me. He teaches me because he is mostly unarmed. He forgives more readily. The pain is bewildering and usually unexpected and may hurt more... but he still expects to be loved. Unconditionally. As I watch him gradually lose his naiveté in social interactions and begin to create strategies to protect himself, I find myself seeing the parallels in my own life and rethinking old lessons.

When he tells me that he needs to cry sometimes because only he knows how much it hurts, I am reminded that it takes real strength of character and self-awareness to acknowledge our pain. It takes courage to stand up for your beliefs and to swim against the tide. It takes wisdom to discern when to be firm and when to bend.

Some wounds are deeper and harder to heal. Sometimes the sum of hurts becomes unbearable and walls are erected, true fortresses, in order to protect the heart. This form of safety comes at the cost of loneliness and, sometimes, bitterness. Agent Yvette Nichol was so full of self-condemnation and fear of rejection that even a simple snack of Danish and coffee and the pleasure of being part of the team seemed to be too much to hope for. So, to avoid disappointment she sat apart and didn’t eat. What she may not have realized is that she also deprived the team of herself. In trying to be what she was not and making sure no one discovered her weaknesses, she removed herself.

The lessons my son has begun to learn are the same ones we all are confronted with throughout our lives. Love brings us both joy and pain, and much of that latter is, I think, a kind of “growing pain”. These are the pains of compromise, of being uprooted from our point of view, of being confronted with the reality that we are not the center of the universe and while we are far from perfect, we are worthy of love and acceptance. And there are the bitter hurts of realizing that not everyone wants the best for us, not everyone loves us, and not everyone will live up to our expectations…

Children might actually be better equipped than calloused adults because they trust more readily than we do. Some might view such vulnerability as a weakness, but I think it is, frequently, their strength. Wouldn’t it be wonderful if we could all venture beyond our hurts and scars and be brave enough to put down our weapons and defenses? If we were less self-conscious of the traits we perceive as defects and more self-aware of both our weaknesses and strengths as integral parts of ourselves and no less worthy of respect?

Scars are usually not as painful as the wounds that preceded them. Not all past hurts need cripple us. We can learn to forgive and, if not forget, be willing to trust again despite the hurt. Maybe we can even grow stronger in learning from the blows that we have been dealt.

Frequently, throughout the books, Beauvoir feels the need to protect Gamache from his apparent naiveté. At times Peter (and others) question Clara’s willingness to forgive. Olivier is humbled by Gabri’s loyalty and kindness. Yvette Nichol is also frequently baffled by Gamache’s actions. What many of these hardened (hurt and scared) characters have yet to realize (and some of them gain understanding as the series goes on) is the incredible power of faith. The shields we erect can sometimes distance and harden us.

As I watch my seven year old son, I pray that, (although he will inevitably be hurt sometimes), he manages to retain faith and hope and the courage to engage. I pray that he never loses himself or compromises his integrity and beliefs, but that he learns to bend. I pray that he continues to understand that forgiving and learning from our differences is one of the great joys of relationships. I hope he discovers that loving someone in spite of or because of their imperfections is more powerful than loving an idealized version that is easily shattered. I pray that he becomes a man who is strong enough to understand his assets and who doesn’t underestimate his weaknesses. And I pray that I learn, with him, to be all of that too.

My own Danish snacks were (appropriately, I suppose) ignored the first time they were set on the table. Once we started eating them it took no effort at all to finish off the entire batch. The star shape was fun to make, but they didn’t turn out as contained (the filling spread a bit) as the ones I saw pictured online. They’re basically fancily-cut croissants with jam or custard on them. I used the same recipe as the one for croissants (in earlier post) and just added the jam filling.

Quotes are from Still Life page 79 (Paperback Edition).

Sunday, September 13, 2015

Eating my Pain - Gabri's Muffin Platter

By Amy

I almost feel like I should apologize. I did write, in the short bio for the blog, that I’m not a writer or a cook by trade. I’m also not an artist – obviously. I could never compete with the master chefs in the books, but Gabri’s masterpiece of “a platter holding rings of muffins marvelously decorated with fruit and roses” was daunting to even attempt to make justice to.

I had originally intended to make many kinds of muffins, as Gabri had. He offered the agents a variety of carrot, date, banana, and a special “Carles de Mills” tribute muffin. I ended up making pistachio. I wasn’t cooking to drown out sorrow (Gabri was), nor did I have the excuse of a houseful of B&B guests to help me eat them.

So, in this interpretation of a book meal, I had only one muffin flavor, no roses (I did pick a leaf off my maracujá vine to add decorative vegetation), and only the single fruit I was actually going to eat for breakfast.

“Jane’s favorite. [Charles de Mills is] not just any rose, Chief Inspector. He’s considered by rosarians to be one of the finest in the world. An old garden rose. Only blooms once a season but with a show that’s spectacular. And then it’s gone. That’s why I made the muffins from rose water, as a homage to Jane. Then I ate them, as you saw. I always eat my pain.” Gabri smiled slightly. Looking at the size of the man, Gamache marveled at the amount of pain he must have. And fear perhaps. And anger? Who knows indeed.”

I confess that the first time I read this, I didn’t really pay attention to the bit about the muffins being on a decorated platter. I only noticed it after Libby mentioned being excited about this meal because the roses decorating the plate had enticed her imagination. I had no idea what she was talking about. Embarrassing, really. My brain registered “muffins” and moved on. I did pay attention to Gabri eating his pain. I could relate.

I ate my pain, too. I also ate insecurities, anxiety, unsuccessful quests for perfection, homesickness, frustrations, PMS and a typical adolescent search for identity. By the time I was 15 I had turned a genetic tendency for curviness into full-blown obesity. Not chubby cute. Actual obesity where there’s knee pain at 15 and doctors are telling you that you’d be okay if you just lost some weight. Then I started eating the feelings due to negative body image and the stress that comes from trying _not_ to eat. I knew exactly what Gabri meant about eating his pain.

It has been a couple of decades since I was compulsively eating my feelings and, in that time, I have made peace with my body, I have lost (regained and lost again) the excessive weight, discovered that I actually enjoy running, and have oscillated, for years,  within a healthy weight span. I will never be thin. The genetic tendency for curviness and a love of eating are unchangeable facts about me. I am healthy, though. Anyway, if given the choice, I think I'd always choose my own body over anyone else's (I'm used to it, it's part of who I am and what defines me) and I wouldn't want to lose pleasure in eating!

That said, my relationship with food is an ongoing learning process. I think anyone who has ever considered weight loss has gone through various attempts in dieting: restrictions, calorie counting, crazy diets, single-food-group diets, restriction of carbohydrates, vilifying of certain ingredients, binge-eating, manic avoidance of sugar – only to consume enormous quantities of it a few days (or hours) later… The list is long.

I remember laughing through Jennifer Crusie’s Bet Me, when the character Min tries (unsuccessfully) to make Chicken Marsala. Since she is constantly dieting and has subjected herself to a fat-and-carb free diet (Ha!), she is trying to make it with no butter, no olive oil, and no carbs. It’s a disaster. The scene is hilarious. The message is not.

While I no longer eat feelings like I used to, that girl still lives inside of me. Every once in a while she takes over and it takes some effort to control her (and I’m not always successful). Frequently, unlike Gabri’s beautiful homage, the ingestion of negative feelings is associated with tasteless quantities. I have challenged myself, in the past years, to go beyond the boundaries of over-restrictiveness, and to explore tastes and "prohibited" ingredients (Ah, the joyful freedom of allowing myself butter and olive oil).

It is impossible to abstain from food in our lives (unless you can photosynthesize) – to do so, as my seven year old says (wide-eyed and with an exaggerated scary whisper), “If you don’t eat, you’ll DIE of hunger! For real. Literally.” Unlike other addictions where the solution for control is frequently sought in abstinence, unhealthy use of food must be resolved with some kind of equilibrium. I have proposed to seek indulgence in taste and flavor, instead of quantity. I have slowly come to an awareness that food is not the enemy (nor should it be a crutch), that overeating doesn’t make anything taste better, and that it is alright to treat oneself if there is balance.

When I first mentioned this project to some friends who are not readers of the books, I had varied responses. One friend thought I was trying to crack the cookbook market. Another, who's recently discovered a love of cooking in the past few years, thought I had caught the gourmet-bug. A reader friend (although she has yet to read Penny’s books) thought it was a kind of book review. As I heard their interpretations of what they thought I was trying to do, I tried to explain it to myself. The best I could come up with is that maybe it’s a form of therapy.

Part of the fun of this project was to ransom some of the flavor in food. Sometimes there is no substitute. Sometimes you NEED sugar in a recipe. Sometimes you NEED butter. How do you make croissants without butter?

I think most people have been there, trying to adapt recipes (or other parts of life) that aren't easily changed. Of course, sometimes change is necessary – or just plain fun. There may be healthier versions of recipes, just as there should be allowances made for personal tastes or local ingredients. Both Libby and I, while not vegan or restrictively vegetarian, aren’t big meat eaters. Libby doesn’t eat red meat at all, and I only do so rarely… We live on opposite sides of the globe and might not find the same kinds of ingredients in our local markets. Many of the meals we’re preparing for the blog have been adapted.

There’s a big difference, though, in adapting a recipe to suit your taste and adapting it to suit a calorie count.

The muffins were delicious. My husband came home mid-morning to get something he’d forgotten and grabbed a muffin (or five) as brunch. They ended up being a celebration of a breakthrough in one of his projects. (He and a student had been working on something for days and they couldn't find a solution to the problem. He was beaming because they had finally made things work!).

If we can eat pain and inadequacy, we can also learn to eat the joy of celebration, the happiness in good company, and the sensuality of amazing blends of flavors. Eating with joy might be less compulsive and may be both more pleasurable and more moderate.

I enjoyed fresh maracujá juice with my own muffin and contemplated the fact that while my mind may have rationally understood these concepts, I still have a long way to go in my relationship with food.

Pistachio Muffins


Ingredients:
1 + 1/3 cups of flour
2 teaspoons of baking powder
¼ teaspoon salt
½ teaspoon of ground cinnamon (I always put more)
¼ teaspoon nutmeg
1 teaspoon lemon zest
½ cup pistachios, chopped (in theory they’re supposed to be finely chopped… but… my muffins weren’t green because I used brown sugar and a bit of whole flour, too)
½ cup butter
2/3 cup sugar (I used brown)
2 eggs
1 teaspoon vanilla extract
½ teaspoon rum extract (I didn’t have any and didn’t add it)
½ cup milk
½ cup pistachios, coarsely chopped

How To:

Preheat the oven (the recipe called for 425 degrees, I just put it on the highest) and grease muffin tins (I use silicone ones so I didn’t need to grease them).

Combine dry ingredients in a large bowl. Cream butter and sugar together. Beat the eggs, one at a time, into the creamed mixture until light and fluffy. Add vanilla and rum extracts.

Slowly add the dry mixture (about ¼ at a time) and milk, briefly mixing after each addition. It’s important not to overmix. Pour into tins. The original recipe (see link below) says to sprinkle the tops with the coarsely chopped pistachios. I didn’t have enough, so I left mine “unsprinkled”.

Bake for 15 in 375 degrees.

I adapted my recipe from: http://www.food.com/recipe/green-pistachio-muffins-239041

The quotes are from page 70 of the Paperback copy of Still Life.