LiterEature 101: The Handmaid’s Tale

Speculative fiction. Chances are the common reader won’t have heard of that term, much less know what it means. Generally, it is the umbrella term that includes all fantastic literature, including (as according to the Speculative Literature Foundation) “hard science fiction to epic fantasy to ghost stories to horror to folk and fairy tales to slipstream to magical realism to modern myth-making — and more.” It can also be used for those works that don’t contain the stereotypical characteristics of science fiction, and more so, may feel more like a future not so far off from our own. The recent books I have read have fallen under this genre, and it leaves me with a disturbed notion of what our world is capable of. That is entirely the point; certain novels set out to challenge, examine, and criticize our current social structures, tendencies, and behaviors. Margaret Atwood’s The Handmaid’s Tale brilliantly portrays a dystopian world that in some ways is not as far off from our own as I may have thought even a few years ago.

Blazing Brussel Sprouts

Have you ever seen brussel sprouts on a stalk? Months ago my sister in law gave me one long stalk and I instantly fell in love with the sight. I, never having eaten one before, could not immediately understand why these cute little round cabbages could be the bane of so many a child’s existence.  Instantly I developed the simplest (and ridiculously tasty) method to cooking them: roasted in the oven.  Are you surprised? Most of my go-to quick veg meals involve the oven and no work.

I have since learned that overcooking can lead to an unappealing color and aftertaste, but in my short experience with them, such a result is rarely achieved by a simple roast so I implore you to try it out and cook them this way.  If you have developed a hatred for them, I would suggest that it is merely conditioning from childhood complaints from peers and possibly one bad foray.  So just try it. Plus, I just decided to read up on them a bit and learned they have a reputation for having potent anti-cancer properties as well as DNA rebuilding properties. An expert could share more insight on that though. They are also high in protein (when coupled with whole grains, the amino acid spectrum is complete) and fiber; all good things in my book.

What? I’ve been nominated?

My jaw officially dropped to the ground today when I saw the most recent comment on my blog today, from CJ of Food Stories.  She very kindly nominated me for the new Food Stories Award for Excellent Storytelling! Those who know me surely aren’t surprised that I sat in shock for a good long while before realizing that yes, I have been noticed and recognized by a fellow blogger, a peer.  What could be better? So thank you, CJ, thanks so much.

Straight from Food Stories, the rules are as follows (Copied directly):

1. The nominee should visit the award site (http://foodstoriesblog.com/food-stories-award/) and leave a comment indicating that they have been nominated and by whom. (This step is so important because it’s the only way our judges will know who is being considered for the monthly presentation).
2. The Nominee should thank the person that nominated them by posting & including a link to their blog.
3. Share one random thing about yourself in your blog post.
4. Select at least five other bloggers that you enjoy reading their stories and nominate them for the award.
5. Notify your  nominees by leaving a comment on their blog, including a link to the award site (http://foodstoriesblog.com/food-stories-award/).

Food Stories will put together a team of judges to review all nominees and to select a Food Stories Award Winner for each month. More information to come on what fabulous opportunities await for those lucky winners!

Would you like to know something random about me?: Cherries and grapes make me uncomfortable. Although I love the flavors of both, the experience of eating them can induce great anxiety.

Would you like to know what Food bloggers I nominate?:

• Life Tastes Like Food
• Neely Wang 
• Domestic Diva
• Sunshine and Smile
• Cook Republic

Thanks again for the nomination, CJ!

Mango Cream Chiffon Cake

Mangoes. Mangoes are upon us. Mangoes from the local Pakistani/Indian grocery stores that come in big crates and demand your full attention with a single waft of their juicy aroma. It was actually quite difficult to use the mangoes for any kind of recipe that did not call for immediate slicing and consuming, because… well… that’s the best way to eat a mango. Juices dribbling down your chin in unadulterated, oblivious bliss. Anyone who says otherwise is either a snooty “proper” fool or just entirely unaware as to the joy of the mango.

Nevertheless, the husband did request the possibility of a tasty desert involving that heavenly fruit, and a chiffon cake came to mind immediately. Airy where the mango brings it to earth, light versus the richness of the mango, and a dynamite vehicle to carry that mango sweetness in its batter. Coupled with a cloud of whipped cream, this cake caresses the taste buds into comfort. In my mind, one of the best ways to enjoy a re-imagined mango… if you can’t just slurp on a mango.

Is it time for dessert yet?

Rosemary Pepper Stuffed Mushrooms

Upon commencing my sojourn into the flourishing bazaar of greens, grains, and goods (hitherto known as a grocery to you folk, I may presume), my eyes befell a peculiar astounding specimen nestled amid leafy herbs and potent peppers. Neither small as a button nor rotund as a ‘bello. Nay, this lay in the abyss ‘tween two extremes, a perfectly sized cap for stuffing. And so it can bear no surprise to all and sundry that such a commodity would build its fame upon the title “Stuffing Mushroom”. Oh to resist would be a great treachery upon my taste buds indeed! And I hardly could turn away from the opportunities that glistened within the eyes reflected in the glass above (who pray tell mandated the arrangement of such mirrored artifacts atop the edible greens by the by?). Thus it came to pass that this simple cook packed along with her the promise of a delicacy only as yet experienced within the confines of fine eateries: the stuffed mushroom. Oh but what a miracle to discover the truth, eons held beneath the surface of my simpleton knowledge, that this fine treat is no more difficult than brewing a decadent mango cream chiffon cake! (Ahh this slip of my tongue portends the contents of a future post! Zounds!)

New Page, New Page!

FYI folks, a new page has been added!  The recipe Index now lists all the recipes I’ve shared to date, categorized and alphabetized for your searching pleasure.  I’ve been meaning to do this for a long while, so I”m glad I finally got around to it.

Have a nice night, reader folks!

FLAN!! Coconut Cupcake style

Cinco de Mayo, that faux-holiday of monstrously Americanized proportions, fell upon me with a cleaver of inspiration, vigorously chopping away any doubt as to what I would cook for friends coming over on Saturday. Perhaps it wasn’t as intense as that, but when the husband asked if I’d rather go out to eat or have them over, the insane nutter butter masochistic soul that I am instantly chose HOME!  Partly I just like to have cute little toddlers to play with (and they have one of the most adorable and cunning rascals), and partly the pseudo-Mexicana bug bit me and I just felt like cooking.

What resulted was 4 hours of super multitasking: marinating, mixing, sauteing, boiling, baking, chopping, roasting, and sweating.  But my goodness it was worth it: fresh salsa, my corny bean mash, Spanish rice, spicy chicken fajita-style atop roasted peppers, and of course dessert. So what better way to shout out my Latin American love then with another recipe I picked up south of the Border: a simple but luscious flan.

Flan was probably the easiest recipe I picked up in my language school culinary expedition, so it was both an easy decision and an easy task.  I decided to go a slightly different route by making individual cupcake-sized flans, but alas I kind of scorched my melted sugar caramel concoction, so my flan was missing one key element.  Because of that, I whipped in coconut to add a bit of Alya flare.  I think it worked.  The fact that the husband’s friend ate 2 (or was it 3?) might indicate it worked.  You decide.