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Gone Crepes

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I literally don’t know what to say about Gillian Flynn’s Gone Girl. Not because it wasn’t totally amazing and tightly paced and twisty-turny wtf-y- because I don’t want to give away a single thing.

Here’s what I can safely tell you- Nick and Amy’s marriage has begun to deteriorate. She disappears, under very mysterious circumstances. Despite most of the novel being told in first-person, from Nick’s POV, you seriously cannot tell if he was the one who killed her. It’s a marvelous trick for Flynn to have pulled off.

The other POV is from Amy’s diary. The more you get to know her, the harder it gets to know she’s (haha) gone. That is really all I can say, except that when you finish, WE CAN FINALLY SPEAK FREELY.

That and, the meal Amy was making for Nick the morning of her disappearance was crepes. I top mine with strawberries, which comes up late in the narrative. And if you are, like I was, super intimidated by the idea of crepes- guys. They are sooo easy. Enjoy!

Gone Crepes

1 c flour
2 c milk
1 Tb sugar
1 tsp salt
3 eggs
3 Tb melted butter

Ricotta

Strawberry preserves

Combine first six ingredients in a blender while you heat a large non-stick skillet over medium-high. Just blend for 30 seconds-ish, actually, you don’t really want the eggs to get airy. Once the pan is heated, pour a small amount in and swirl til it covers the bottom. All the butter in the batter keeps it from sticking. Just experiment a tad with the amount you pour- I found I preferred thinner, but my daughter liked them thick. When the edges start to brown, flip it. When both sides are golden, remove to a plate, spread ricotta on half, fold into quarters, and top with preserves. Sprinkle with powdered sugar if you’d like.

Serves 4-6, just add coffee and psychopathy.

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Posted by on October 8, 2012 in Uncategorized

 

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Caleb’s Pudding

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Geraldine Brooks is a Pulitzer Prize winner living on Martha’s Vineyard. In her latest offering, “Caleb’s Crossing”, you can tell. Her research into the history of her adopted hometown uncovered a fascinating, though sparse, account of an Indian boy who graduated from Harvard in the year 1665. Although his first name, Caleb, was Anglicized, he retained his native last name. Inspired by the myriad questions this account raised, Brooks writes an account of his life as told by the spunky daughter of a Puritan preacher on the island. Bethia and Caleb grow up together, influencing each other’s lives in untold ways. She faithfully records the details, both historically earth-shattering and completely mundane. Bethia, though a rarity as a literate female, is also a very typical Puritan girl. She cooks, she cleans, she sews, she raises her sister, she is a faithful Christian. She also loves her native island-mates in a time where it is very unpopular. Caleb and Bethia share many meals together, one of which is “Indian Pudding”, or “Hasty Pudding”. As he taught her to find nuts and berries all over the island, it is only fitting to top your dish with both.

Caleb’s Pudding

4 cups whole milk
1/2 c cornmeal
1/4 tsp salt
1/8 tsp baking powder
1 Tb butter
1 Tb cinnamon
1/2 c brown sugar
1/3 c molasses
2 eggs
Slivered almonds
Any fruit or berry in season- I used dark, sweet, Colorado cherries.

Preheat oven to 325. Bring milk to a simmer over medium heat in a medium saucepan. Add cornmeal, salt, baking powder, cinnamon, sugar, and molasses. Whisk constantly until thickened. In a small bowl, beat the eggs and temper them: while beating vigorously, add a big spoonful of the hot mixture. Then add another. Keep beating! Now you can add the eggs to your hot cornmeal without scrambling them. Pour the whole mess into a sprayed or buttered casserole dish (mine was 1 quart) and bake for 1 1/2 hours. Scoop and top with nuts and berries. I served mine with fried eggs and bacon.

 
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Posted by on July 9, 2012 in Uncategorized

 

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