Wednesday, June 22, 2011

Please Look after Mom {book review}






Note - I finished Please Look after Mom in one week. That's not exactly impressive when I remember how I used to stay up all night, finishing a book within 24 hours. However, times have changed, and nowadays it can take me 3-4 months to finish a book. With this particular book, I stumbled onto the perfect combination of urgency (a library book with a short loan and no renewals), opportunity (a long weekend and some long commutes) and interest.

Please Look after Mom by Kyung-Sook Shin

The book opens with the main character, Park So-nyo, going missing from a Seoul subway station. She is traveling, with her husband, to visit her adult children. The train door shuts between her and her husband, separating them and leaving her alone on the platform. 

The rest of the book volleys back and forth between the perspectives of Park So-nyo, her children and her husband. Their interactions, thoughts and reminiscences throw the overlooked and suppressed nuances of the family's life into high relief. 

This forced recollection transforms every member of the family. The oldest son goes from successful businessman to uncertain middle-aged man. The oldest daughter moves from arrogant writer to insecure recluse. The youngest daughter becomes a weary mother rather than deliberate, career woman. The father starts out out oblivious but becomes remorseful. However, it's the mother's story told with a powerful brevity, which weaves together the family's loose threads.

Park So-nyo transitions from a distant, demanding mother to a stroke survivor, secret benefactor and platonic lover, to name some of the revelations. One particularly engrossing discovery involves Park So-nyo's relationship with her brother-in-law. As an only child, she eagerly serves as a nurturing, older sister to her young brother-in-law, and he becomes a devoted brother to her. As a result, fifty years later, she still quietly mourns his loss.

When I first finished the book, I was disappointed. The ending seemed abrupt. Though upon further consideration, I believe the conclusion reflects the book's convention. Stories of real families don't wrap up neatly, but at their best, they're rich enough to create something meaningful out of the uncertainty.

Readalikes (If you liked...)

If you liked the sparse, concise style of Please Look after Mom, you might like The Housekeeper and the Professor by Yoko Ogawa.

If you liked delving into the intricacies of Park So-nyo's life and that of her family, you might like The Thirteenth Tale by Diane Setterfield or The Joy Luck Club by Amy Tan.

Saturday, June 18, 2011

Strawberry Nutella cake...test your willpower





I had an abundance of strawberries and a decision to make. Did I want a strawberry cake or strawberry Nutella muffins? Nope. I wanted them both.

The smell of strawberries and Nutella baking drove me wild. I was desperate to just take a peek to stave off my hunger, but my new oven doesn't have a window in the door. It took all my willpower not to open that door. I resisted, but I spent most of the baking time hovering around the oven.

The cake has a sugar-studded, golden crust, which provides structure for the pockets of strawberries and Nutella which melt away as soon as they touch your tongue. At this point, it took all my willpower not to gorge myself and fall into a cake-induced stupor. I was only somewhat successful.

Strawberry Nutella Cake
(inspired by Smitten Kitchen and Two Peas and Their Pod)

6 tablespoons unsalted butter + 1 tablespoon, divided, at room temperature
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar, reserve 2 tablespoons 
1 egg
1/2 cup milk
1 teaspoon vanilla
1/3 cup Nutella
3/4 pound strawberries, halved

Preheat oven to 350 degrees. Grease a round cake pan with 1 tablespoon butter. Whisk together flour, baking powder and salt in a medium bowl. In a large bowl, use an electric mixer to beat together remaining butter and sugar (minus reserved 2 tablespoons) for 3 minutes, or until creamy. Mix in egg, milk and vanilla until combined. Gradually, beat flour mixture into butter mixture.

Pour batter into prepared pan. Top with evenly distributed dollops of Nutella. Arrange strawberries, cut side down, in a single layer on top of Nutella. Sprinkle remaining sugar over strawberries.

Bake for 10 minutes. Then, reduce heat to 325 degrees, and continue baking 50 - 60 minutes, until golden brown and cake tester comes out clean (though some strawberries will cling to tester).

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Thursday, June 16, 2011

Two unexpected smiles

Life has been coming at us low and fast lately, so I was pleasantly surprised when two incidents managed to grab and hold my attention long enough to elicit smiles.

A secondhand bookend that we've had for over five years prompted the first smile. I already liked this bookend for it's simple yet striking design, but last week for the first time, I saw inherent cheerfulness in it. I was folding laundry, turned around, and there it was, grinning back at me.

The second smile sprung up while watching this video at Little Brown Pen. These guys look like they're having so much fun that they completely won me over, even though:

1. I'm usually oblivious to street musicians;
2. I almost never watch YouTube videos in their entirety; and
3. I can't understand a word they're saying.

Wednesday, June 8, 2011

First farmers market of the season

I finally went to my first farmers market of the season. The sky was blue, grass was green and tents were white. It was just perfect. I took my time deciding between the spring onions, rhubarb, strawberries, cheeses, asparagus and eggs. 

After much deliberation, I came home with a bag full of...pickles. Yes, pickles. The pickle man was giving out tons of samples, and I forgot about everything else. All I wanted were pints of hot & spicy pickles and jalapeƱo stuffed olives. I'm just thankful that I managed to avoid a sample of marinated artichokes, otherwise we would have a pint of those at home now too. 

I'll get more variety at next week's market...if someone can steer me away from the pickle stand.

Monday, June 6, 2011

Portobello mushroom and almond pesto lasagna...a top meal rotation pick













It's just another Meatless Monday.

This lasagna has starred on our regular menu rotation since I first spied it four years ago. It has maintained its position in part due to the typical reasons of flavor and texture, but where it really excels is durability. This recipe is very difficult to mess up.

The two ways I've managed to botch it up before are by:
  1. rinsing the mushrooms instead of brushing them with a damp towel, which led to bloated mushrooms and a soggy lasagna, and 
  2. leaving the mushrooms in the pan after adding the tomatoes and overcooking them until they became mushy.
So, don't do that.

As testimony to how resilient this recipe is, I recently made it with several missing or exchanged ingredients, and it still shone. I'll share with you my most recent rendition, but feel free to start out with the original and branch out.

It's a weird combination, almonds and pasta, and I don't usually go for weird in my cooking. However, I'm so glad I took a chance on it. The almond pesto and mushrooms give this vegetarian meal a genuinely hearty quality while retaining fresh flavors with lemon and herbs. I like the almond pesto so much that I've been brainstorming other uses for it and would love suggestions. 

Portobello Mushroom and Almond Pesto Lasagna
(inspired by Every Day with Rachael Ray, June/July 2007)

3/4 cup olive oil
4 portobello mushrooms, thinly sliced
salt and pepper
1 28 ounce can of diced tomatoes
1 tablespoon + 1 teaspoon Italian seasoning.
3 cups (approximately 10 ounces) of shelled, sliced or slivered almonds
1 cup parmesan
3 cloves garlic, minced
juice of 1 lemon
salt + pepper
6 no-boil lasagna sheets
1 cup fresh mozzarella, or one large ball (not packed in water), torn into small chunks
1 cup shredded gruyere and swiss cheese mixture (try your favorite white cheese)

Preheat the oven to 350 degrees. Heat 1/4 cup olive oil in a large pan over medium heat. Add the mushrooms. Cook until soft, about 5 minutes. Season with salt and pepper. Remove mushrooms and set aside.

Add tomatoes and Italian seasoning to the same pan, and cook 7 minutes.

Put almonds, parmesan, garlic, lemon juice and remaining 1/2 cup of olive oil in the food processor. Season with salt and pepper. Pulse until a thick, chunky paste forms. 

Spread half of tomatoes across the bottom of an 8-inch square baking dish. Place 2 lasagna sheets on top. Spread a third of the pesto over the sheets. Sprinkle with the mozzarella. Layer half of the mushrooms. Top with another layer of lasagna sheets, another third of pesto, gruyere mixture and remaining mushrooms. Lastly, add two more lasagna sheets, remaining pesto and remaining tomatoes. Cover tightly with foil and place on a baking sheet to prevent spillage. Bake for 35 minutes. Remove foil and bake, uncovered, for 10 more minutes. Let stand 15 minutes before slicing.

Serves 4

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Thursday, June 2, 2011

Link landscape...work


Here some recent links that got me thinking about work:

Procrastination buster - I'm sorry to say that I can procrastinate with the best of them, so this technique is a very practical method of getting myself moving. I used to practice it a great deal but have sort of fallen off the wagon and am looking to get back on.

Finding satisfaction - There aren't any answers here, but these "big picture" questions really stuck with me.

Easy = good? - This post forced me to recognize that I've been acting as if pleasant, easy things are what I aspire to, whereas I actually desire deeply good things which I know can often be just as deeply difficult. When I'm not feeling defensive, I can honestly say that I believe little things (i.e. - how I pray, interact with strangers, treat loved ones in private, handle daily inconveniences) can be deeply good work and carry much gravitas despite their tiny stature.