January 2012 meeting

Hey ladies! We had a great time discussing Richard Louv's book in January. We missed those of you who weren't able to come. And we welcomed Karla (a friend of Elizabeth's) to the group. I think we all agreed that Louv had some great things to say, and was kinda "preaching to the choir" as we all think that nature is pretty important. Cass talked to us a bit about how she speed-reads; she using a process called "chunking." We all were interested in learning how to do that!

We didn't get through as much wine this time around as two of us six at the meeting are pregnant! But Elizabeth and I have decided that the Fre non-alcoholic wine is a pretty great option for us; not too sweet and still tastes like wine. The Chianti was a big hit as the bottle emptied, and those who tasted the Blackstone Red Blend loved the berry flavors!

A few people asked for my minestrone recipe, so I posted it here.

Remember: Our February meeting will be Feb. 15 from 5-8 p.m. We'll have a special guest, the author of Javascotia, our book pick that month. He's a friend of Janis's. We talked a bit about how we'll handle an author at our meeting. It's not our place to be his critique group, but instead to learn as much as we can from a published author about his process of creation, ideas on writing, and thoughts about publishing. I don't know about you, but I can't wait!

Here's Obler's web site if you want to learn more about him before our meeting: http://www.benobler.com/. Or check out these blog posts: http://booksandwineat31st.blogspot.com/search/label/Benjamin%20Obler

We'll restart our rotation in March, so I'll pick the book. The rotation list is included on the right side of the navigation bar in reverse order.

About Benjamin Obler

BIOGRAPHY
from http://www.benobler.com/

I grew up just outside the Twin Cities, and got a B.A. in English Literature/Creative Writing from the University of St. Thomas, and then a Master of Letters in Creative Writing from the University of Glasgow, Scotland. I’ve managed somehow to work with words and books my entire career. Book store grunt, publishing intern, editorial intern, closed capitioning editor, very infrequent freelancer, and now Senior Editor with an educational publisher, and novelist. I also teach fiction at The Loft Literary Center. I live in St. Paul, play tennis, play air guitar, and keep a Ficus Benjamina house plant as a horticultural avatar of myself. When it dies, I die. Must go water it.

NOVEL IN PROGRESS

Celadon is the novel Obler is currently writing. It’s about three-quarters done. Here is the short hook.

In a Minneapolis suburb in the 1980’s, young Howie Toffler spots Joanne D. in a department store, believing she is his favorite centerfold, Marlene, from an old Playboy stolen from his grandfather’s stash.  Reality and fantasy are blurred as he pursues and eventually befriends her. But the compelling relationship gets complicated as she becomes needy, manipulative, and unstable. As a teen, Howie’s close contact with Joanne is a liability and a danger.  His stifled emotional life and failing friendships and romances call into question the purported harmless of female objectification, sexual deification.

The synopsis has changed a few times over the last year. Obler posts samples on his web site, which "keep it interesting," according to him. See samples at http://www.benobler.com/?page_id=1115.

February 2012 book pick

FEBRUARY BOOK

Janis has selected Javascotia for us to read. It is written by Minnesota author Benjamin Obler, a friend of hers who will attend our February meeting. How cool is that?

Review by ROGER COX

Obler must surely be a caffeine fiend like his hero, because his descriptions of the various incarnations of this beverage available in the UK before the advent of Starbucks are by far the best thing about this book. It seems hard to believe now, but in the mid-1990s nobody in this country had even heard of a skinny macchiato, so for the most part, British coffee is a big disappointment to Mel, either tasting like a combination of "spraypaint and tree bark" or coming in the form of liquid with a "coppery tinge" that "swishes limpidly like seawater" around his cup. From time to time, Mel stumbles across a coffee that could conceivably pose a threat to his client's all-conquering product - one, say, with a "stout aroma, thick consistency and full flavour, with hints of berry and a subtle tannic aftertaste like red wine". But these occasions are few and far between. The only way Mel can be certain of getting a decent cuppa is by making it himself, and while he is waiting for his own super-strong concoctions to brew, he talks in reverential tones about the "accumulation of the holy black syrup".

Mel's tranquil routine of trawling coffee shops and filing reports detailing their myriad failings is suddenly blown to smithereens when he becomes embroiled in the (real life, and failed) campaign to save Pollock Park from the M77, falling in love with Nicole and locking horns with her firebrand, eco-warrior boyfriend Ruaridh in the process. After snapping a picture of Tory MP "John Douglas" brandishing a pickaxe at protesters - a thinly veiled reference to real events concerning Eastwood MP Allan Stewart, who was forced to resign his ministerial post after just such an incident in 1995 - Mel and Nicole escape to the Highlands, where Mel finally feels able to tell her the improbable truth about his past life with Margaret.

Here, in this story within a story, Javascotia takes a turn for the serious, but it's all the better for it - by turns tragic, darkly comic, wise and true. And better yet, because Obler is writing about America, the twee "don't the Scotch say the funniest things?" moments dry up completely. It's a blessed relief.

Recipes from January

MINESTRONE
(From the January 2012 Better Homes and Gardens)

Prep: 20 mins Cook 32 mins
1 large onion, diced
2 T olive oil
4 cloves garlic, minced
2 ribs celery
1 large carrot, peeled and diced
1 medium zucchini (about 8 oz), diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups low-sodium vegetable broth or low-sodium chicken broth (48 oz)
1 28-oz can no-salt-added diced tomatoes
1 14-oz can no-salt added crushed tomatoes
1 15-oz can low-sodium cannellini beans, drained and rinsed
1/2 c. whole grain elbow pasta
1/3 c. finely shredded Parmesean cheese
2 T. chopped fresh parsley leaves

1) In a large soup pot over medium-high heat, cook and stir onion in hot oil 4 minutes or until transluscenet. Add garlic; cook for 30 seconds. Add celery and carrot. Cook and stir for 5 minutes, until vegetables begin to soften. Add zucchini, oregano, basil, salt and pepper. Cook for two minutes, stirring frequently.
2) Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 minutes. Add the beans and pasta. Cook 10 to 15 minutes more or until pasta and vegetables are tender. Top servings with cheese and parsley. Makes 6 servings.

MY MODIFICATIONS
I always use too much garlic and spices - at least double or quadruple what the recipe calls for because I like lots of flavor. I also don't have anything against salt, and so I use plenty for flavoring.

Instead of the broth and tomatoes, I used two jars of my own stewed tomatoes.

GLUTEN-FREE - I made sure the soup was gluten-free. To do that, I avoided the pasta and instead added cooked rice right at the end. I could have also substituted 1/2 cup of uncooked rice and added it with the beans, cooking it 15-20 minutes afterwards.

GLUTEN-FREE RHUBARB CRISP
http://www.thebakingbeauties.com/2009/06/rhubarb-crisp.html


Ingredients:
Rhubarb Filling

• 4 cups rhubarb, cut into 3/4″ pieces
• 1 cup sugar
• 3 Tbsp cornstarch
• 1/2 tsp cinnamon

Crisp Topping

• 1 cup gluten-free oats
• 1/4 cup butter
• 1/2 tsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup almonds, sliced

Directions:

1. In a medium bowl, mix the filling ingredients until thoroughly combined.
2. Pour into an 8×8-inch pan.
3. Combine topping ingredients, and sprinkle over top of the rhubarb filing.
4. Bake at 375 degrees F for 30-35 minutes or until bubbly.

Now if there was a way to make it with less sugar... Amy?

BEST GRANOLA
6 c. rolled oats
2 c. chopped nuts (almonds, cashews, pecans, walnuts, etc.)
2 14-oz packages flaked coconut
1 cup pure maple syrup
1 c. packed brown sugar (I use cane sugar, so I drop the sugar to 3/4 cup and the maple syrup to 3/4 cup)
1/2 c. Vegetable oil
4 T. warm water

Mix oats, nuts, and coconut together in one bowl. Mix the maple syrup, sugar, oil and water in another. Toss them together and put them on a cookie sheet. (No need to grease it because of the oil in the granola.) Bake at 250º, stirring every 30 minutes or so, until crunchy, about 2 hours.