Tuesday, July 20, 2010

Seattle Classics and Molly Wizenberg



A Homemade Life by Molly Wizenberg offers heart-warming vignettes from Molly's life and loves: Paris, Seattle, her family, her life pre-Brandon and her life post-Brandon. Molly met her husband, Brandon, via her food blog Orangette. With little conflict or challenges, this book offers feel-good stories about how good food can be a cornerstone to a life of love and happiness. I undoubtedly enjoy the central theme, however recognize there are many other facets of life that food and sharing food do not address. While this book was entertaining and a quick read, the substance does not delve deeper than a surface happiness to life, love and food.

With that said, there is little to critique in A Homemade Life. The content is not complex and the writing style is enjoyabe and light-hearted. The chapters each contain separate short stories. As a food-lover, I liked the recipes offered at the end of each chapter and Molly's ability to introduce the reader to her life's consistencies and new changes through recipes attained at different times in her life.


To wrap up my family's visit to Seattle after graduation, I took them to Delancey, Molly Wizenberg and her husband's restaurant in Ballard. My cousins, Anniliese and Peter, do not stray far from a diet of white starches and simple cheese. After mac n' cheese, one of their most prominent staples is pizza! What a coincidence! Delancey boasts to be Seattle's king of woodfire pizza.

We started with two salads, one of which is featured in A Homemade Life: The Spring Salad with radicchio, feta, radishes, avocados and a beautifully elegant vinaigrette. Simple, delicious flavors. Secondly, the Jersey salad with housemade Italian dressing had freshly shaved parmesan cheese over crispy romaine and red cabbage, carrots and homemade croutons.





We were ordered a Whidbey Island red wine to accompany the pizza.

For the main course, we ordered three pizzas from their regular menu and the pizza of the day featuring fresh porcini mushrooms. We ordered the Four Cheese, of which I can only remember three at the moment: asiago, romano, parmesan. The Prosciutto and classic Pepperoni satisfied the boys' meat cravings. The simplicity of flavors was constant for all menu items: sauce or herbs, a cheese, and a topping like meat or mushrooms. Cooked with yeast bubbles in the crust, the wood fire mastery added a smokey aurora to this simple pies.



My Aunt Susan works for the School of Design at Ohio State. A trained architect, she has an eye for inviting, spaces, innovative shape and calming light. All of these are featured in Delancey's inviting interior. The unique wine bottle shelves added attractive, geographic art to the wall. The high ceilings, large windows with natural light and low hanging simple light features added clarity of space to the environment, a characteristic necessary for the often-crowded Delancey interior.





Although, the dessert menu at Delancey is far more impressive than any I've seen at a pizza place, we decided to seek out another Seattle classic: Molly Moon's Ice Cream! Again, my aunt was impressed with the design and spaces in Molly Moon's. Now that I compare these photos in this post, the two interiors are strikingly similar.





Rick Bayless Comes to Bloom Grade



Uncle Steve came through with a delicious hearty bread: Lentil Curry. The subtitles of the curry added excellent flavor accompanied well with creamy goat cheese.






We have a dutch oven, we are tired of stews, lentils, and mush. We have a big crowd to feed and I, personally, have a recent obsession with shellfish. The solution for the Bloom Grade cook-out entree: PAELLA.

Not just any Paella, but the quirky, confidently gringo Mexican Paella of our one and dear Rick Bayless! O how this man continues to bring good times to my family. Saturday night (July 17), my father took charge of the Dutch Oven to produce a wonder of a rice dish. After removing the cooked the chicken breasts with garlic and onion, he added bell peppers, celery and canned roasted tomatoes to steam the rice with saffron threads. Then added the pre-cooked chorizo, nestled around scallops, mussels and clams. After steaming all together for two hours, he served with fresh parsley. A beautifully vibrant yellow, this Paella was a decent first attempt to a Spanish classic (room for improvement, somewhat porridge paella after being steamed for too long). Undoubtedly, this dish will return for more Bloom Grade festivities.

With my encouragement and in honor of my PNW summer cook-outs, we started with grilled oysters on the camp fire. My Dad had this ridiculously hot Belize Heat hot sauce, that added a strong kick to the oysters. Chilled white wine was all the motivation my mom needed to try the oysters. She was impressed, to say the least, and my Dad is definitely converted to the oyster-grilling contingency. I expect there will be more oysters to come.






Olallieberry Harvest





The first olallieberry harvest at Bloom Grade was remarkable. The second harvest was just as prolific. At least 7 pint ziploc baggies full on Wednesday, July 14th and a full four more baggies and three boxes ready by Sunday, July 18th. The warm Californian is doing wonders, ripening these sweet berries beautifully. But, we learned quickly, that harvesting in the early morning is a must. If harvested during the heat of the day, the berries steam the inside of the ziploc baggies and are more sensitive to turning to mush in transit to the fridge. Also, for next year, we are saving up berry containers from the grocery store for perfect containers. Now Dad just needs his own Bloom Grade label.

Most of the tayberries are still red on the vine. This strain of black berry is better more firm and tart. Good for mass harvesting, the tayberry is not as likely to begin its own jam-ing process as soon as harvested (like the olallieberry).

With this bounty of berries, I set off to search for recipes to use them all up! Of course we made jam. The Ollalieberry is soo sweet-little sugar was needed. Liquid Pectin is a must, as the ollalieberry is soo juicy, it needs this component for the firming process. I used instructions here for help in the jaming endeavor. The key is keeping jars sterilized and the liquid funnel to make for a quick and efficient jarring process. I have yet to taste our jam, as I have been feasting on the fresh berries while they last.

The next form the olallieberries took was a beautiful Blackberry Ricotta Cornbread adapted from Eat. Make. Read. Using the dutch oven, this I had trouble keeping the berries intact. Instead, my final product was sort of a purple-ish tie-dye cornbread. The fresh corn added wonderful texture. I used polenta instead of cornmeal. In the future, I would stick with cornmeal as the polenta was a little too grainy, but all in all the end result was beautiful.

Eat.Make.Read had a wonderful suggestion for cooking the corn in its husk. Remove silk, keeping husk on and microwave for 1 min 30 seconds, turning half way through. Then simply cut off cooked kernels into batter. So much easier and faster than boiling in water. I'll have to remember this tip.

My brother Will had the fabulous idea to serve it with vanilla ice cream. Delicious. I do love cooking these sort of breads in the dutch oven. The result is a very evenly-cooked, crispy on the edges cornbread. Melting the butter in the heated dutch oven prior to adding the batter prevents any sticking to the pan and creates a beautiful, brown-butter exterior. The ricotta in this corn bread ensured a healthy moisture to the bread while avoiding added oil, butter, or buttermilk.



blackberry ricotta cornbread
makes 8 slices

1 cup all-purpose flour, plus 2 Tablespoons
1 cup yellow cornmeal
1Tablespoon baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1/4 cup vegetable oil
1 egg
4 Tablespoons sugar
1/4 teaspoon baking soda
1 cob cooked corn, kernels removed (about 3/4 cup)
1/2 cup ricotta cheese
1 cup fresh blackberries
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 375 degrees

1
In a large bowl, sift together 1 cup flour, cornmeal, baking powder and salt.
2
In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined.
3
Carefully coat the blackberries with the remaining 2 tablespoons flour and fold them into the batter along with the corn and cheese.
4
Melt butter in a 9-inch cast-iron skillet over medium-high heat, making sure to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to color and smell nutty. Scrape batter into skillet.
5

Bake until bread is golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 5 minutes. Cut into wedges and serve.


In the California heat, my yearning to use our neglected ice cream maker became more pressing. I was thinking yogurt-olallieberry popsicles, or chocolate-mint ice cream, but settled for a classic Blackberry Sorbet (substituting the olallieberries, obviously ;) While straining out the seeds was pretty labor-intensive, the remaining process and simplicity of ingredients made up for it.

I adopted a recipe from The Hungry Moose, simply adding Simple Syrup to the Olallieberry concentrate with some lemon zest. I added fresh mint from the garden for a little more complex flavor. Dark chocolate shavings would be delicious as well.

Blackberry Sorbet (from the Hungry Moose)

1 1/4 cups sugar
1 cup water
24 oz. fresh blackberries
2 Tbls. fresh lemon juice

Makes about 1 quart of sorbet

Before freezing the sorbet mixture in the ice cream maker, the concentrate was a delicious syrup on vanilla ice cream:) Surprise, surprise. All of my olallieberry creations seems to pair nicely with vanilla ice cream.

My final Ollalieberry creation was a simple breakfast crumble made with peaches, lemon zest, cinnamon, nutmeg with a flour, brown sugar, butter and oat crumble on top. I served it cold after sitting overnight. This gave the juices from the fruit time to set, making the inner filling more like a solidified jam rather than a messy melting liquid. Everyone loved it for morning hangover breakfast.


Tuesday, July 13, 2010

The Number One Place for Fun?

A friend of mine made a trip to Tulalip Casino and Resort this weekend for a friend's birthday. I have never been inside a casino. From what my friend reported, you have to go sometime just to experience it. I think it was the nonsensical gluttony of it all that hit her (particularly the $20 all-you-can-eat buffet). When contrasted with the socio-economic situation of many Native American reservations, the tacky excess of a casino is a ridiculous showing of human behavior and entertainment. More sad, not fun.

Another book in my summer series will be "Bury my Heart at Wounded Knee" by Dee Brown. This is a historical account of the violent displacement of Native American tribes during the 19th century by the US federal government. With this novel as a launching platform, I hope to learn more about Native American politics, their sovereignty from the US judicial system and gain a historical perspective of social issues facing Native Americans.

I read about slavery, Japanese internment, The Mexican-American Wars in grade school. However, Native American politics are largely ignored in public education and US politics at large. Despite its prominence during our country's fight for independence and land sovereignty, I feel largely ignorant about Native American history.

We built models of missions in California. In Washington, schoolchildren made models of log cabins and tepees where Native Americans smoked salmon. In my endeavor, I'll learn more than totem poles and salmon runs.

Actors in the Food Movement

Food writer and mainstream commentator, Michael Pollan, was recently interviewed by the Seattle Times. His candid and easy to understand approach continues to inspire people to become involved with sustainability and the food movement. He made an interesting point:

(He had this to say about health care reform and the insurance industry: “What the food movement has lacked until now is a powerful corporate ally, and it may have gotten one.”)


After I finish my summer series writ up on Molly Wizenberg's "A Homemade Life," you can expect a review of Pollan's outbreak book "Omnivore's Dilemma." Recently, I've been feeling guilty about my personal lack of action in movements I feel committed to. The food movement being one of them. I recycle, infrequently buy meat, and try to separate food scraps from garbage. However, I don't regularly buy local produce or grow my own. One of my summer projects is to plant some veggies/herbs in my new backyard.

My inspiration will start from KUOW's Weekday gardening guest, Willi Galloway's blog and review of beautiful and productive vegetable gardens in Northern California. Symmetrical shaping and drought-resistant herbs add texture and visual appeal to this kitchen garden.
I feel strongly that one who is passionate about making a difference in their own life (hobbies, activities, approaches) will also shape a career around similar morals and aspirations. In this way, a life's career will also be devoted to making a difference, professionally speaking rather than personally. Pollan discussed the importance of bringing in different actors into the food movement, including policy-makers, lawyers, journalists, corporate power etc. Quote below.

“But there are signs that these people are emerging. There are a lot of young people getting into the food movement now; they ask me how to get involved. I tell them to go to law school and do things like that. They all want to be chefs and writers, but we need other people, other roles.”

By kicking of a summer garden, and thinking more about the food I consume, I hope to instill my personal commitment to a different type of food industry. Through my own cultivation process, I may be inspired to research more about South American farmer's rights, property rights, anti-privitization, conflicts in patenting and US corn and biofuel subsidies. A law-based career in these focus areas would be rewarding and extremely interesting.

Check updates on Social en America Latina Movimiento. I find the perspective refreshing. Committed to activism and purely-anti-big-US corporate power, the editorials express a commitment to 'Another World is Possible' from a startlingly different lens than the US-centered approach.

Their most recent article reviews the recent statement made by the People's Movement Assembly on Food Sovereignty. The global movement references Mahatma Gandhi's affront on the British Empire's control of salt as a central, symbolic inspiration driving activism. As is commonplace with Latin American activism, this food movement includes a multiplicity of actors and issues. See Quote.

We find that our work to build a better food system in the Unites States is inextricably linked to the struggle for workers’ rights, immigrant’s rights, women’s rights, the fight to dismantle racism in our communities, and the struggle for sovereignty in indigenous communities. We find that in order to create a better food system, we must break up the corporate control of our seeds, land, water and natural resources.

More on the statement can be found here.


Monday, July 12, 2010

Pacific Northwest Summers










The past two weekends, I have enjoyed trips to Port Townsend and Hood Canal. These Puget Sound destinations feature classic Puget Sound cuisine: bountiful clams, oysters, and crab. My summer cookout tradition is being transformed to highlight these delicious Northwest classics. And they are so much fun to collect, prep, and cook!

There is something so satisfying about waking up in the morning to go digging for clams, collect oysters or check the crab pots. Out on the water or beach all day, the summer cookout involves periodically looking in on the spitting clams, re-baiting the crab pots. Perfect with a cold Hefewiezen and lemon, grilled oysters are a delicious appetizer. With garlic butter and tabasco sauce, the prep is minimal and not conscripted to the kitchen. Instead, the shellfish bounty is better prepared out on the deck with the salty breeze and fresh Puget Sound air.

Steamed Crab

Serve with chilled white wine, lemon and melted butter.
So simple, sooo delicious

Sitting with a group of six around a pot of warm, freshly steamed crab, we commented on the feeding frenzy mentality that is hard to avoid when eating fresh shellfish. Get a group of people around a bowl of delicious, warm meat nestled in complex pockets of fortuitous crustacean shells, throw in a few tools (dainty forks, crab shell crackers) and watch the feeding begin.

Grilled Oysters

Pick tightly shut, medium-to-smallish oysters.
Place on hot grill with rounder shell face down.
When shells open slightly and moistures bubbles/oysters spit, pry off top shell and return to grill.
Brush with garlic butter and leave on grill for 1-2 more minutes, do not overcook
Serve hot with lemon slices and tabasco.



Steamed Clams

Ideally, claming must be done at low tide, about two-three feet from the waterbreak. With a small rake or hoe, rake over the loose, ocean-ground stones and debris until you reach dense sand/gravel layer. Clams will be nestled between three and six inches below the sand/rock surface. Place tightly closed clams in large bucket. Soak in fresh water for at least 3-5 hours so they can spit out sand/salt water.

Celery
Garlic (lots!!.. six cloves for 3/4 bucket of clams)
Green onions
White onions
Butter (lots.. two sticks for
White Wine

In large clam pot, saute celery, onions and garlic. Add white wine and butter until it comes to a simmer. Add clams and cook until mixture boil overs. Remove lid and stir clams. Let simmer for a few more minutes, allowing all clams to be covered by broth.

Serve in a large boil with french bread/garlic bread to soak up the broth.


With the campfire faithfully present, one summertime classic remains on my cook out menu: Smores! But even these treats have been revitalized this summer thanks to a new ingredient: bananas!




Puget Sound Smores:

Hershey's Chocolate
Graham Crackers
Marshmallows
Bananas


For the fourth of July weekend I joined some family friends at their mother's waterfront home on Marrowstone Island. Marrowstone is about a thirty minute drive from downtown Port Townsend. A small island with only one general store (such an impressive locally-made ice cream and hot sauce collection!), you can see the water a short walking distance away when standing in the center of the island. With the Straight of Juan de Fuca on one side and Mystery Bay on the other, Marrowstone is an idealic destination for a low-key summer vacation (if the sun chooses to shine!).










Puppy Love and Homey Comforts


















I suppose I should explain the title of this blog: Jopie and Juno. My family are the new proud parents of a nine week old golden retriever/yellow lab puppy. The search for a name has gone far: Hercules, Juno, Bosley, Harold, Wallace, Wallie... We tend to disagree, so it has taken awhile for us to settle on one name. Jopie (as in Joe + Pie) seems to be the choice. Named after the Jopie Weed commonly found in the midwest/eastern side of the county, my father had friends in college with a great big lab named Jopie. So his memory has been reborn in our little pup.

This year, summertime has been running around the school yard with Jopie in an uncoordinated gallop close at my heels, laying in the grass with my brother, fending off puppy nips at my ears. These early morning walks and world cup games means no sleeping in for me this summer. An early riser requires a strong cup of coffee and the time to make a delicious breakfast.

I love scones, and have been searching for a moist peach/apricot version with a buttermilk glaze dusted with sugar crystals. Feeling healthy after a morning walk with Jopie, I settled on an oat/currant scone. The large turbino sugar cubettes in the buttermilk glaze added great moisture and texture to this fruitless scone. I added chopped toasted pecans and the orange zest contributed a refreshing citrus taste that lightened the hearty wheat/oat base. Warm out of the oven, these scones were a homey comfort perfectly paired with a cup of hot coffee.












Orange Oat and Currant Scones.

from 101 cookbooks

3 cups whole wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (2 sticks) cold butter, cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk
1/4 cup coarse turbinado or Demerara sugar, for sprinkling
2/3 cup dried currants

Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.

Combine the flour, 1/2 cup of turbinado sugar, baking powder, and baking soda in the bowl of a food processor. Add the butter and pulse 15-20 times or until it looks like sandy pearls. (If you are working by hand, cut the butter into the flour mixture using a pastry cutter.) Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and currants until just moistened.

Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. After bringing the dough together, gently pat it into an 8-inch round. Cut into triangle shapes (see photo) and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar. Bake for 12 to 15 minute or until the bottoms are deeply golden.

Makes 8 extra-large scones, or 12 to 16 larger ones.














I think its a great name, and have come to sing this little song in a southern drawl... Cherry Pie, Pecan Pie, Chicken Pot Pie.... Jopie!

For an early June pup, a name with pie is just perfect. Summertime is pie! With the abundance of fresh blueberries, peaches, late summer nights, outdoor dinners on the back porch, the mood is set for delicious pie. Ideally, there would be fireflies, cool grass under bare feet and the symphony of chirping of cicadas that only childhood memories of Ohio summer nights can bring together.

Regardless, a summer Sunday in Seattle can also instill a craving for pie. A friend and I could no longer ignore this craving and committed our day to pie-making. She has been perfecting her pie crust from a smitten kitchen recipe. With two whole wheat pie crusts, we decided to diversify the pie love: savory and sweet. The Savory turned to more a gallette, with roasted potatoes, kale, caramelized onions and feta. The Sweet was entirely committed to the bounty of summertime fruit: blueberries and peaches, with a crumbley oat and brown sugar top.

For the Crust, we substituted part whole wheat flour out of necessity. The result is more tough and less flaky than the ideal Pie Dough.


Peach and Blueberry Streusel Pie inspired by Deep-Dish Peach Pie with Pecan Streusel Topping from Bon Appetit

Pie Crust adapted from Smitten Kitchen

Streusel Topping

1/2 cup plus two tablespoons flour
1/2 cup oats
1/2 cup (packed) brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced

Pie Filling

3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice
3 pounds of peaches halved, pitted, cut into 1-inch wedges
1 bag of frozen blueberries

1. Roll out pie crust into a 9- 9 1/2 inch diameter pie dish, chill. Can be any pie crust.

Assemble streusel topping.

2. Stir flour, oats, sugar and salt in a medium bowl.
3. Add butter; rub in with fingertips until mixture holds together in moist clumps. Cover and chill.

4. In a large bowl stir sugar, quick-cooking tapioca, cinnamon, nutmeg. (If time allows let the peaches stand for up to twenty minutes tossing occasionally). Add blueberries and stir in.

5. Set rack at the lowest position in the oven. Preheat oven to 400 degrees fahrenheit.

6. Spoon filling into crust. Scatter topping over, breaking up large clumps.

7. Bake pie 30 minutes. Reduce over to 350 degrees fahrenheit; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Serve warm or at room temperature.





Thursday, July 8, 2010

The Monsters of Templeton


I am introducing a series to be featured in this blog: Summer Reads! This will feature a brief write-up on books I read this summer; including an overview of major themes, author criticisms, questions, and favorite quotes. In this process, I hope to think more critically about novels and integrate major themes between books.


A note of irony: A little strange that as soon as I graduate, and complete the period of my life where I am required to write about what I read, I voluntarily decide to write about the books I read for fun. Guess I'm a freak.


Summer Reads

The Monsters of Templeton

Lauren Groff

Currently in a stage of post-graduation limbo, I related to some themes in The Monsters of Templeton. Whimsical and at times outrageous, this story speaks of unexpected disruptions in life’s course. The protagonist returns to her small upstate NY town of Templeton when her education, relationship, and expectations about her future are all suddenly uprooted. At first, she is gripped by anxiety and paralyzing self-pity. Slowly, her frustrations thaw as she enjoys time with her mother, old high-school friends and delves into a study of her family’s and Templeton’s history.

Throughout the protagonist’s time in Templeton, author Lauren Groff explores the value of introspection during an unnerving transitional stage. Often, a look backward to one’s past can be more insightful and self-illuminating than a ponder about one’s present state and future.

Through her study of her family’s history, protagonist Wilhelmina Sunshine Upton’s (Willie’s) personal dramas are placed within the great relativity of generational history. In doing so, Groff nestles the protagonist’s dramas, dramas that appear catastrophic and life altering in the present, within the expansive horizon of histories. She demonstrates the repeated human ability to persevere and return to a path of success.

Human perseverance captured by The Running Buds “Even still, we run. We have not reached our average of 57.92 years without knowing that you run through it, and it hurts and you run through it some more, and if it hurts worse, you run through it even more, and when you finish, you will have broken through. In the end, when you are done and stretching, and your heartbeat slows and your sweat dries, if you’ve run through the hard part, you will remember no pain.” P. 147

This passage on page 131 captures it beautifully, the concept of everlasting humanity, relativity of your dramas in the grand scheme of things. During an emotional low-point, Willie tries to express how Templeton is static in her mind, that “if the ice caps melt and all the cities of the world are swallowed up, Templeton will be fine. Wed be able to make do. Plant vegetables. Bunker up, sit it out, whatever. But it doesn’t feel right anymore”

Peter retorts “you’re a romantic, you know. I never thought you’d be a romantic, always thought you’d be hard-boiled somehow. Listen everything changes, Willie, whether we want it to or not. I mean look,” he said, gesturing vaguely across the lake at the hills bristling with pines. “See that hill? Before this area was settled, that was all huge, old-growth hardwood. Maples, ash, oak. Not so many pines to speak of. A century later it was all hops, not a single tree. I mean at one point, he said warming to his subject, turning pink “There were passenger pigeons in the Northeast, these spectacular, gentle, black and white birds who’d flock in the millions, all at once. In a few years, they were completely exterminated. Now the only pigeons you’re going to see is one of those,” and he pointed to a mottled bird plucking at a crushed Styrofoam cup on the grass.” “you get what I mean?” he said

“Willie, all I’m saying is that worrying about it isn’t going to fix anything. The only thing we can do is keep on with our own small thing and try hard to be good and make life better, and know that if it all ends tomorrow that we were at least happy.” (131)

Peter’s viewpoint contrasts with how Groff presents Willie. Willie, raised under the go-get-em, you can do anything if you try attitude of Vi Upton, very much sees man the maker of his future. This is partially why her personal dramas become such life-crippling catastrophes, because she is suddenly not in control of her own direction, and her mistakes are responsible for unhinging her path to professional success. Peter presents a different viewpoint, one that is visually captured by the expansion and reduction of plant and animal species. In the larger picture of humanity, man’s decisions make little impact, it is only the conglomeration of many, many decisions over many years that changes the landscape, or build a town etc.

Which viewpoint do you thin Groff favors? Are human beings actors in forging a new path to success, or are their decisions minor in the larger swath of human history? (“Secretly, in our deepest of our deep hearts, we think it is the monster’s fault. As soon as it died, our lives spiraled down” p. 147) What viewpoint is preferable for approaching life; The small lens of one’s own immediate life history, or the larger lens of generational history?

While these core themes are strong and well crafted, the naivety of the author is apparent in character development. The beauty of subtlety is lost on Lauren Groff. In an effort to make strong, dynamic characters, Groff wavers in making her human characters as unrealistic for the reader as the resident ghosts and lake monsters of Templeton. The shock factor is overvalued, and characters are forced to fulfill their label entirely: the hippie mom, the outspoken, feisty protagonist, the tow-truck actually genius high school crush. All the characters in the protagonist life seem to have some outrageous life story, a fact that distinctively contradicts with the idea of small, quiet hometown.

Even the small hometown has an outrageous personal history filled with baseball fame, murder, and scandal. The mysticism and fantasy of this novel could have shone more brightly and beautifully against a backdrop of subtlety (show, don’t tell). But instead, the reader is confronted with stream after stream of improbable and exaggerated characters and actions. Little is left to the imagination of the reader to fill.

With that said, Lauren Groff is ingenious with metaphors. Certain passages and one-liners capture emotions and environments brilliantly; quite unique.

I love this description of Vi as she is convincing Clarissa to stop her “alter-nut” medicine and come to Templeton to rejuvenate. “I watched Vi as the sunshine crept across the ground, and spread up her thick legs, up her trunk up her face until she was glowing, golden. She seemed to expand in a way that good people do when they’re being great” (161)

And the closing paragraph, the conclusion to Willie’s time in Templeton, her recovery complete and outlook to the new future:

“But then the road uncoiled long and shaded before me, the good, glorious world in its perpetual rot, in its constant downswing, the whole world before me in its headlong, flaming fall, and I still didn’t know when the dark ground would rush up toward us. Just then, I couldn’t care. My town glimmered at my back. The asphalt hummed underneath. And the last sunlight sparking off the lake winked through the spinning trees.” (351)

I have a soft-spot for airplane environments, high in the air, far-removed and in some geographic transition; they often fertilize self-reflection or inspiration. In Willie’s case, it was excitement and rashness that spurred a moment of inspired I love this description:

“In the podlike bathroom, the engines droning on around us and the ranks of businessmen snoozing out beyond the door, I could have looked up to an expression on the last face I ever expected to see it on, and find myself beginning to fall, and heavily” p. 61

Some of my favorite sections were her description of the beautiful, angelic monster formerly resident of Lake Glimmerglass in Templeton. The novel begins with the great beast’s death. Templetonians feel an indescribable sadness, like a part of them has been lost forever. What exactly is the lake monster a metaphor of? Maybe that indiscernible space in one’s heart that a sense of ‘homeness’ can only fill. That elusive concept of belonging, partnered closely with the comfort of childhood memories.

Here is one of her strong visual descriptions of the monster:

“I saw clearly and in my mind’s eye, the monster ina cold cement warehouse, split open like a fruit. I saw cranes digging among the dead flesh, humans crawling on scaffolding around the corpse like Lilliputians across the body of the poor ship-wrecked Gulliver, the head bent back so the mouth flopped open and three rungs of shining black teeth bared to the ceiling. Offal extracted and studied and photographed, the creamy skin turning black at the wounds’ edges.

It was such a terrible image, in such tremendous contrast to the idea I’d held of the monster- the silky white of the beast swimming in the black depths of Lake Glimmerglass, the happiness of limb through water, the joy of the wondering eyes, the hands grasping for a fish-that I put down the journal, and I couldn’t keep my eyes from overspilling” (341)

And finally, the theme of renewal and rebirth that Groff leaves the reader with. With Willie driving away, returning to Stanford freshly washed of her mistakes, guilt, and broken heart, the tale of a new monsters born in the lake revives hope for the Running Buds and, unconsciously, all Templetonians.

“Big Tom’s meth head daughter swimming alone at three in the morning, sleepless in withdrawal, swears she went under the dark water once. She opened her eyes. She looked in the person-sized face of a small white monster, staring at her curiously and waving its fish tail. She says it was much like our mosters, our vast haul that morning in July, but miniature. The girl forgot to tread water, sank lower and lower, adnt he monster sank right along with her. The girl looked at the big, bulging belly. The dancer’s neck. The feet with articulated phalanges. The little monster opened its mouth with its inkblack teeth, and Big Tom’s girl swears it smiled. …

So. We ponder this as we run. We have a monster in the lake again, a baby, an offshoot of our old one.. I is ours, Templeton’s. We will keep it close. (354).