Saturday, February 18, 2017

The Lifeboat by Charlotte Rogan


You’re about to read my review of The Lifeboat, a first time novel by Charlotte Rogan.  But before you take the leap, let’s get a few things straight, the first being I generally don’t like book reviews that flutter and weave like a lost dove, while trying to sound profound.  I like to dig into the nitty-gritty.

So on to the first question:  “What is a book review?”  asks a teacher, professor, or some learned, soulless academic, with a loaded shotgun pointed directly at your report card.  No worries.  Just listen. She’s going hammer home the list of rules. Take notes.

No need to do that with me. 

See, I don’t have any rules.  Want to talk about the plot?  Fine with me.  How ‘bout the great characters?  Sure, have a go.  We all have different tastes.  Yours is yours alone.  You may disagree with mine.  So what?  Have another glass of wine…and by the way, pour me one…and we’ll discuss our viewpoints.  You’ll learn something and so will I.

But, the biggest difference between the classroom and now is:  Drum roll please…YOU HAD TO READ THE TEACHER ASSIGNED BOOK.  What a great relief that you now have a choice, and I hope in some small way my book reviews strike like a bolt of lightening when you’re making that choice. I’m going to tell you what I like and what I don’t and you get to make up your own mind if you like what I like, or like what I don’t!  Brilliant, eh!

So what about The Lifeboat?  First answer:  Good book. Excellently written and by that I mean the early 20th Century vocab and the sentence structure.  Two big thumbs up. Well done!

Synopsis:  Passenger ship goes down, just as Europe edges toward World War I.  You remember World War I began in 1914, right?  So, this ship disaster happens in the shadows of turmoil right before that.  Not enough lifeboats.  Heard that one before.  Too many people crowd onto this particular lifeboat.  There is no rescue in sight. As you may imagine trouble ensues.

Here’s where my Y chromosome pops up.  No Y chromosome?  You’re going to love this book, which hops from angst to glorious angst and by the way, there’s also a plot.  But for me, who needs introspection like he needs strawberry jam on his sizzling steak, the first few chapters move like a description of a train named The Wounded Sloth.  There is no train in the book.  That’s a metaphor.

But, stick with me!  After laying seemingly hundreds of miles of track, day after laborious day, the train starts to move.  The Wounded Sloth belches out a few puffs of white smoke and my hopes soar.  Soar may be too strong.  My hopes flutter and wander aimlessly.

Ok, so what, you may well ask, do I mean by introspection?  Here’s a quote:

“So you wanted to do the right thing.”

“Yes, I wanted to help the person…” I stopped myself initially because I realized I was going to sound very calculating if I said I wanted to help the person who had the most power in the boat.  But, I also became aware that Mr. Reichmann was looking at me very oddly, with a mixture of amusement and fascination on his face, and it occurred to me that he had given me the answer to his question and was wondering what was taking me so long to realize it.  When I stopped talking so abruptly, his face clouded with a shadow of irritation.  But, I couldn’t decide if it was irritation that I was slow to recognize the core of my defense or that I had caught myself before some truth escaped my lips.

The quote goes on and on in the same soul searching vein. As for “….I had caught myself before some truth escaped my lips.” I say no, she stopped herself before the plot picked up to a reasonable speed and we got on with it.

Women are going to love this book.  Men lean more toward sharply drawn characters and a plot that moves cohesively.  The characters in The Lifeboat are sketched in charcoal, and fade with every wave that washes over the bow.  To me, most of the characters are indistinctly fuzzy to begin with, but that’s the Y chromosome again.

The plot?  It’s a question I often asked myself.  The various actions?  Somebody please tell me why they did what they did and why I’m supposed to care.

Now, some of my closest female friends adore this book.  They swoon and proclaim they’re found the lost gospels. I say they may be right and it’s a good thing the Bible had editors.


And yet, with all my petty complaining, I kept reading. I suppose there was enough of an intrigue to keep me turning the pages.  I don’t always do that.  If I find a book off-putting, unlike many other readers, I feel no obligation to the author to finish. I toss the book aside and grab another.  I didn’t do that with The Lifeboat.  Something in it pulled at me and made me want to know.  As I said, the writing itself was fascinatingly smart. So, what’s the bottom line?  Do I recommend the book?  Yes, but if you have a Y chromosome, it’s going to be a staggeringly long, uphill stroll.

Monday, February 13, 2017

Curried Cabbage Fit for a Maharaja




Deliver your first question, my beautiful, but skeptical friend.  “What is a Maha…watchamicallit?”  Easily answered. A Maharaja is the Sanskrit word for great ruler.  The female version is Maharani.

“So what is Sanskrit?”  Wow, this hole gets deeper and deeper.  It’s like I came to the well to fetch a pail of water and now I have to dig another well!

Sanskrit is the liturgical language of Hinduism.  “What does liturgical mean?”

Will this never end? Can’t you just concentrate on being beautiful and let it go at that?  Liturgical language is a holy language, usually ancient, used in religious services or ceremonies, like Latin in a Roman Catholic Mass, or old Hebrew and Aramaic in Jewish services.

You finished?  Can I get on with one of the most simple and delicious one-dish meals you’ll ever be fortunate enough to have on your plate? 

Curried Cabbage

2 Pounds of green cabbage (about ½ a normal sized cabbage), cored and thinly sliced

1 ½  Pounds of minced pork

1 Red onion, finely chopped

2 Tablespoons (be generous) of mild, red curry paste

1 Tablespoon wine vinegar

1 Heaping teaspoon each of onion and garlic powder

Butter, salt, pepper, vegetable oil

Mayonnaise, used to garnish

A handful of cilantro leaves, chopped and used in the pork and for garnish.

Putting it all together:





Add a little oil to a frying pan. Cook and season the minced pork and add a few pinches of chopped cilantro leaves.  When the pork has lost its color, put it aside.

In the same frying pan you used for the pork, add some butter and cook the diced red onion until it wilts.  Put it aside.

Put 3 pats of butter in a large skillet (medium heat).  When the butter melts, add a 1/3 cup of water and pile in the cabbage.  Toss the cabbage from time to time to keep the cooking even and to keep the wilted cabbage green.

When the cabbage has cooked down, add the onion and curry paste, along with the other seasonings, including the vinegar.  Stir well and make sure the curry paste is well distributed.

Add the cooked pork to the cabbage and stir well.




Remove the pan from the heat.  Put servings of cabbage in shallow bowls, and garnish with a dollop of mayo and a sprinkle of chopped cilantro.

Don’t like cabbage?  This meal will either force you to change your mind, or force you to admit you’re not too thrilled about sex either.

Warning:  Even though this recipe is low carb, you’ll find yourself scurrying to the refrig in the middle of the night, forgetting about a breakfast of bacon and eggs, and signing up for conversational Sanskrit.

This dish is an डेलिचिओउस्  (pronounced Ananda), meaning divine joy! Yeah, my cute little Maharani!





Friday, February 10, 2017

The Pork Chops of Your Dreams





Going low carb doesn’t mean boring, tasteless, or unimaginative, unless you are boring and unimaginative, and because you’re a faithful reader, I know you are savvy, worldly, and a garden of imagination. 

Just keep on allowing your favorite blogger to show you the way to exciting kitchen creations, all of them done with simple, but elegant recipes that take only a short time from start to table.  None use exotic berries from the Sahara, sweet potatoes from the Andes, or rotted shark’s meat from Iceland.  Think that last ingredient is only a product of my semi-perverted mind?  Think again.  https://en.wikipedia.org/wiki/Hákarl

But, for the sake of comfortable digestion, let’s stick to pork chops and vegetables.

Before we begin, pour yourself the obligatory glass of red wine.  Great for supporting the HDL, and also makes you a better cook.  As one man said, “I always use wine when I cook, and sometimes I put it in the food.”  Well, this time you will use a little bit of your vino rojo in this classy preparation that will dazzle your friends and confuse your enemies.

The Pork Chops of Your Dreams (a one dish meal)

6 Bone-in pork chops
2 Cups of shredded cheese (Hard, non-crumbly cheese)
1 ¼ Cups heavy whipping cream
4 Cups (approx.) cauliflower florets
1 Leek, heavy green leaves discarded, the tender part sliced thinly
A handful of grape sized cherry tomatoes, quartered
2 Tablespoons green pesto
Juice of ½ lemon
3 Tablespoons butter
Salt and pepper
½ Cup red wine

Before you start the chopping and slicing, put the pork chops out to reach room temp, and set your oven to 400ºF (200ºC)

For the sauce:  mix together the cream, pesto, and lemon juice.  Salt and pepper to taste.  Yep, that’s it!



For the pork chops:  Put the butter in a skillet large enough to hold all six chops, dust with salt and pepper and let them sizzle in the pan until they’re lightly browned.  Remove the chops to a plate and add the wine to deglaze the pan.  Be sure to scrape up all the brown bits.



Putting it all together:  Put the chops in a large, high sided baking dish and pour the wine/brown bits over them.  Mix the cauliflower florets, the quartered tomatoes, and thinly sliced leek and put them on top of the port chops.  Pour on the sauce, then sprinkle the cheese on top of everything and slide the baking pan into the oven for 30 minutes.





Pour yourself and your startled guests another glass of that gorgeous wine and wait for the applause!



This is the first of many low carb recipes I’ll provide.  Stay tuned!

Note:  Not sure about leeks?  Used a lot in Europe, but not so much in the U.S.  Never fear to take a leek.  The parts we’re using are very tender (leaf sheaths).

Leeks are members of the onion/garlic family (genus Allium), but have a much, much milder, and more subtle flavor. 

Salute!






Wednesday, February 8, 2017

45 Jermyn Street - A Drink to Savor in a Place of Solace





Today, friends, devoted followers, child-like adults, and imbibers of all ages, I’ll interest you in a bar that is new, yet has both feet in the history of London’s commerce.  45 Jermyn Street is both the eponymous name and location of Fortnum & Mason’s newest bow to fashionable dining and drinking.



This street, pronounced German, is one of the sparkling highlights of the St James area, ever since Henry Jermyn, the Duke of St Albans, developed this part of the city in 1664.  See, kiddies, there are things older than the Super Bowl and Nintendo.

Lots of famous names have lived on this street, including Sir Isaac Newton (at Number 88, 1696-1700), The Duke of Marlborough (remember the battle of Waterloo that brought down Napoleon I?), and Napoleon’s nephew, Louis Napoleon, who became the Emperor Napoleon III.

If you’ve wandered through the St James area of the City of Westminster, London, as I’m sure my constant readers have, you’ll know it’s one of the oldest areas of the city, replete with exclusive shops (many of them suppliers of ladies and gentlemen’s attire) and some of which date back hundreds of years.  Many of the shops still occupy the same buildings they did centuries ago.  Need a reboot of ye old memory stick?



Now let’s stroll into 45 Jermyn Street and take a stool at the fabulous marble bar that glides smoothly from one end of the room to the other.  Why do I say fabulous? When a man’s got a raging thirst. any dusty countertop decorated with an icy beer is fabulous.  I can see you’re confused.  The dusty counter top and icy beer is not a bar, it’s a joint.

Now don’t get me wrong, in my misspent youth, I darkened the doorway of many a joint.  But now I are sopistikated, cultivated, and swavie.  45 Jermyn Street is my new kind of place, where I find respite and solace, away from the loud, ripped jeans funny haircut people.

At 45 Jermyn Street, leave the ripped jeans and flip-flops behind. Of course, you could say that about the best parts of London in general, but especially in this place, where you come to politely sip and also to learn, in an atmosphere of cultured elegance.  Learn, you say?  Yes, I do.  Our bartender, Dean, in his upscale uniform of back slacks and waistcoat, white shirt and black tie, is a fount of information, and adept at explaining the lavish drink menu, featuring the light, the heavy, the common, and especially the tall drinks imbued with exotic flavors.

This wonderful bar is only three years old and Dean has been there the whole time.  Although a young guy, working at a restaurant bar owned by Fortnum & Mason (Est1707), you know he’s been well schooled to the point of being expressively conversant on every bottle of liquor, every additive, and everything else that goes into making a cocktail that takes flight to the lofty heavens.  Being a former aviator, I yearn for flights to the lofty heavens.

When you order a drink, Dean, or any of the other members of the bar staff will ask you particulars.  Like a strong drink?  Mild?  Something in between?  Fruity? Sour? Sweet?  Having learned your preferences, the barkeep will customize any drink to your exact specifications.  It’s not just a jigger here and a jigger there, and here’s your Martini or Manhattan, or Gimlet, and that’s the way we make it.  Oh, no, the cocktail in front of you is tailored to your taste.  Even if this is the first time your shadow has crossed the threshold, you’re treated as a special guest.

Let’s look at the bar menu.




You’ll note that some of the drinks have an ingredient called acid.  Acid can mean citrus, but it can also mean acid phosphate, which used to be common in cocktails, then disappeared, and now is making a comeback.  It has about the same ph level as lime juice, and used sparingly.

“It also leaves little round circles on this beautiful marble bar,” Dean says.

What do the English drink these days? we ask, expecting the placid answer to be either Scotch or gin. 

“Bourbon is really making headway,” says Dean, “We tend to go in for the sweet taste of American whiskies, but also gin,” he says, pointing to an extensive array of bottles behind the bar.  There is also a collection of various flavoring made in-house.

Want a gin and tonic?  Even the different tonics have not escaped Dean’s practiced eye.  Never knew there was much of a difference, but after a taste test of various brands, I now know differently.  Some are as sweet as a soft drink, others as dry as a dry wine.



What are the aperitif sodas we see on the menu?  We ask.  Our leader takes us  into the world of libations.  “Oh, you’re going to like these.  Pick one.”  Dean goes on to explain that soda does not mean a drink that’s candy sweet and came out of a vending machine, but based on seltzer water infused with some acid, perhaps a fruit essence or two and a light touch of liquor.  Just the thing for an afternoon of shopping, while avoiding the disadvantages of a befuddled brain and weak knees.  Calms the nerves.  Lightens the spirit!



So, what about the restaurant.  Gotta confess.  Dean has us all enthrall. Time slips away. We didn’t even take a glance at the restaurant menu, but I’d hazard a guess you couldn’t go wrong there either.  Check it out: https://45jermynst.com

But, after your chat with Dean is finished, and your drink a most pleasant memory, you’d be a fool not to take advantage of the shops on Jermyn Street. Let’s look at a few:

Floris –at Number 89, Est 1730.  Perfumers to the Royal Court, Floris is the place where Ian Fleming, James Bond’s creator, shopped.  James Bond prefers the Number 89 gentlemen’s cologne.  Drop in and have a sniff!  Don’t neglect the ladies' and gentlemen’s soaps that glide like satin on your skin, or the elegant powders and creams. Donika, a lovely sales assistant, will carefully explain everything. http://www.florislondon.com/en_gbp

Paxton & Whitfield, at Number 93, Est 1797, is London’s oldest cheese shop. A cheese fanatic? Take a gander at cheeses from all over the globe.  Bet you can finagle a taste or two. http://www.paxtonandwhitfield.co.uk/visit-us

Turnbull & Asser, Numbers  71-72,  Est 1885 (for ready to wear; for bespoke shirts go to 23 Bury Street)  Shirtmakers for the Royal Court.  Others who have worn T & A shirts include, Sir Winston Churchill, Ronald Reagan, John Kerry, George H. W. Bush, Charlie Chaplin, and Picasso. http://turnbullandasser.eu

John Lobb Bootmaker, Number 88, Est 1849.  Those who wear or have worn Lobb shoes include:  Princess Diana, Prince Charles, Queen Victoria, Frank Sinatra, Andy Warhol, Jackie Kennedy, Calvin Klein, and many others. http://www.jermynstreet.net/shop/john-lobb-2/

And for goodness sakes, do not pass up a visit to 45’s owner’s store, the world famous Fortnum & Mason, Est 1707, perhaps the world’s finest grocery store.  Although F & M’s address is 181 Piccadilly, I include it because it’s actually on both Piccadilly and Jermyn streets and is right above our bar of choice, 45 Jermyn Street! https://www.fortnumandmason.com/stores

So you see, you’re not just dropping by 45 Jermyn Street for a cocktail or a wonderful lunch.  Consider it a moment of pleasure among many on this famous street in perhaps London’s most excusive shopping area.



CONTACT
THE CORNER OF
JERMYN ST. AND DUKE ST.
45 Jermyn St., St. James's
London, SW1Y 6DN
Monday-Friday
07:00 - 23:30
Saturday
08:00 - 23:30
Sunday
08:00 - 18:00
Bank Holidays
Open from 08:00