ursula: bear eating salmon (Default)
[livejournal.com profile] glasseye's birthday is on Monday, so tonight I made baklava, fusing the recipes from five different cookbooks (Lebanese, Persian, Armenian, Madhur Jaffrey's Worlds of the East, and the Joy of Cooking.) [livejournal.com profile] ryunohi calls it The Great Honey Versus Sugar Syrup question. It looks to me as if this is a question of ethnicity, not just personal taste: I don't have a Greek cookbook, but I theorize that are two basic styles of baklava, a Greek version with walnuts, honey, and cinnamon, and a Persian style with almonds, pistachios, sugar syrup, cardamom, and a huge amount of rosewater, and everyone else interpolates between. The Illuminated Table, The Prosperous House suggests that in sixteenth-century Turkey, sugar was for the rich and honey for the poor, and perhaps the Persian style retains that theory of sugar as luxury? Or maybe they just don't want to drown out the rosewater. I went for an intermediate style: some honey (I would have used more, for [livejournal.com profile] glasseye's sake, but we ran out), almonds & walnuts mixed, cinnamon and cardamom together, and only a tablespoon of rosewater in the filling, as opposed to a half-cup in the syrup.

***

Yesterday I bought, and finished, the new Lois Bujold book. It would have been more satisfying if I hadn't just re-read Curse of Chalion. The romances are very similar: a wearied soldier of advanced years falls in love with a lively but practical girl of under twenty, and though one wearied soldier is thirty-five and the other fifty-five, their genetics and general level of wear make their apparent ages identical. And I was thrown once or twice by identical wordings: " '____,' he breathed" at moments of intense realization. (Does Miles Vorkosigan breathe monosyllables, too? I think he does.) I imagined the beginnings of Part III: a wearied female soldier of advanced years (almost forty!) falls in love with a lively but practical man of twenty-something, a noncombatant, possibly a potter, and angsts about the impossible age difference (when women are older, they can angst quite successfully with less than ten years' difference), until " 'Yes . . .' she breathed" and so on, and so forth.

The interesting bit to me, though, was the flora: I've wondered before what would happen if fantasy novels took a different landscape for their default-- New World, say, as opposed to vaguely-England-- and this landscape was decidedly American. It's sort of high-fantasy Pioneer, in fact, with farmers and coppery-skinned land-sensing Lakewalkers, and corn and poison ivy and racoons. In context, this may well be post-magical-apocalypse Midwest, rather than high fantasy on another world. I looked for puns in the placenames, à la Sheri Tepper, but if there were any they were too subtle for my coastal eye, and in general attitude this story feels like high fantasy, rather than the heavy-handedness of "What man has done once, he need not destroy the earth to do again" (a particularly unsubstantiated maxim, I always thought: cf. Roman Empire).
ursula: ursula with rotational symmetry (ambigram)
This morning I wandered around U. Village, the trendy outdoor shopping mall down the hill from me. I bought a pair of shoes that I've been yearning after for a while, since they're the summery version of the little red shoes I'm very fond of. It's still strange to me that I'm grown-up enough to want more than summer sandals and winter boots-- and grown-up enough to pay for them! Such luxury! But the real purpose of the expedition was to pick up a plate I made for [livejournal.com profile] glasseye from one of those places where you paint your own dishes. I painted his device, a green shield with an ermine chief and a white sun. The shield came out a lovely glossy green, but I'm most proud of the stylized leaves round the border.

I was at Paint the Town a week ago, for a birthday party for my officemate, S. I don't think I've talked about S much here, but I've definitely enjoyed sharing an office with her and I'm very sad that she's leaving. She'll be moving to Michigan in just over a week! S is sweet and kind and friendly and has any number of talents, including the harp and yoga and drawing. I wish I had gotten to know her when she first came to this city, two years ago, instead of waiting until we did share an office. It's so sad to realize friendships too slowly.

S's birthday was just the start of a busy weekend. Saturday morning I walked to the farmer's market, and bought whole-wheat bread, spinach, chard, fresh garlic, and feta cheese. I spent a quiet afternoon, but in the evening J&L arrived, bearing riches from China! They gave us a gorgeous little teapot shaped like an eggplant with a miniature eggplant for a lid. [livejournal.com profile] glasseye and I and J&L stayed up late into the night, sharing -- variously -- beer, Scotch, and ginger-lemon tea, and talking about China, Philadelphia, and old times together. The next day we all went to Folklife, along with J's mother, aunt, and grandmother. We all wandered around together, so I didn't get to dance. :( But we did hear all sorts of music, in particular Spoonshine, bluegrass with string bass! And I spent a long time looking longingly at silk coats, made by a local artist from Indian sari materials. Wonderful thick material with a twirly skirt -- but the best pattern, with little swirling rosebuds, was on a coat one size too small, and I wanted to be absolutely in love before I bought one. (The booth was called Silk Dragons. I got a card, but she doesn't have a website.) I celebrated Memorial-eve by making elaborate pizzas, two with leeks, mushrooms, and white wine, and two with spinach, olives, and the feta I bought earlier in the weekend. Yum.

That brings me back to tonight's culinary adventure, which was Persian rice with barberries. Barberries are incredibly sour, like the dried-fruit version of Sour Patch Kids. I love sour food, but two cups were a little much! And I forgot part of the tah dig step, so no crunchy buttery bottom layer to my rice. But it was one of the most beautiful dishes I've seen in a long time, all white and red and yellow (the recipe asked for a teaspoon of ground saffron), and small amounts with yoghurt and garlic were wonderful.

[Same game.]

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