Off the Shelf, April 2013

These are the books I have taken off of various bookshelves during the month. The current plan is to write up some book notes toward the end of every month. I'd love any book recommendations you have—just leave a comment.

The Thirteenth Tale by Diane Sutterfield. I’m not quite done with this one yet, and it was last month’s book group selection (shameful, I know), but it’s good so far. A mysterious and an intriguing novel, it is a story about writers and storytelling (which I always love). My book group had a good discussion and it seemed the book was enjoyed pretty universally (I was trying not to listen too intently as I had only read the first 60 pages at that point). I’ll add to my review when I finish it in the next couple of weeks. 

Is Everyone Hanging Out Without Me? by Mindy Kaling. Kaling’s book is this month’s book group selection. Kaling is a comedy writer (most know her as Kelly Kapoor in The Office and by her new show, The Mindy Project which is in its first season this year). There are truly funny moments in the book that made me chuckle out loud. It would be a great, easy summer read. Kaling writes about growing up with a charm and quirkiness that I admire. The charm was somewhat lost for me as she writes about her eventual success as a comedy writer. The second half of the book is a bit scattered, but it is worth a read, especially if you’re in the mood for light and witty. Kaling makes a lot of lists in the book, and I do love a good list, but toward the end some of her lists feel like a stretch; they don’t fit in as seamlessly as the writing in the early chapters. 

Real Fast Food by Nigel Slater. I’ve been reading and cooking from Nigel Slater’s book for a couple of months now, and I am a bit in love. I foresee making space for more of Slater’s cookbooks on our shelves. I’m on a mission to diversify the food we eat; I tend to make the same food over and over and I need to be more creative. Slater’s Real Fast Food is helping; the meals are easy, use few ingredients, and don’t take a lot of prep time--perfect for making after a long work day. I was introduced to Slater by The Wednesday Chef, who posted this recipe from the book. It is a favorite at our house. I also love his recipe for scrambled eggs with a white wine reduction: breakfast just got classy in our house. (That’s Classy with a capitol c. My dad left us some Refreshing White in a box of Franzia after a recent visit. I used that for the eggs instead of opening a bottle. Classy, I tell you. I'm sure Slater would not quite approve of the wine choice). 

The Lifespan of a Fact by John D’Agata and Jim Fingal. John D’Agata is breathing life into the literary essay, fighting for the essay as a current and relevant genre. He teaches nonfiction writing at the University of Iowa, a nationally renowned writing program. D’Agata wrote an essay that was rejected by the publication which commissioned the piece because it was deemed too fictional. Another publication picked the essay up and gave Fingal, an intern for the publisher, the job of fact-checking the entire piece. The Lifespan of a Fact is the product of that project. D’Agata’s essay is published in the center of the book’s pages, surrounded by notes and correspondence written by Fingal. The notes are color coded based on whether or not D’Agata’s statements were verified; source references and D’Agata's responses to Fingal's work are included, creating a full conversation with the essay itself. The resulting text explores how far facts might be stretched before creative license moves non-fiction writing too close to fiction writing. I’ll be using the text in my literary essay writing class in the fall.  

The Weed that Strings the Hangman’s Bag by Alan Bradley. I am a mystery novel junkie. Books are my crack, and mystery novels are the best kind of crack. I actually haven’t read enough of them in the last couple of years. I’m trying to remedy that. Alan Bradley’s Flavia de Luce series is my newest discovery. I quite love the character Bradley has created in this chemistry-mad eleven-year-old. I have a fondness for spunky girl detectives, especially those who works to find their own spaces in the world. The series begins with The Sweetness at the Bottom of the Pie, set in the English countryside around 1950. The Weed that Strings the Hangman’s Bag is the second in the series. This book wasn’t quite as endearing as the first, but it’s a series I will continue to follow. Flavia is a kick and in this novel, the character of Grace Ingleby is heartbreakingly lonely; Bradley writes characters well. 

What are you reading?

Public Knitting

We were both starting new projects today. Mine is the Honey Cowl; Gretchen's is a baby hat. 

For the last six months or so, my friend Gretchen and I have been making a point to meet each other for coffee and knitting once a month. We’re both consistently busy with work and life, but we take the time out to meet at one of our favorite local cafes.

I have grown to love these dates. Two hours a month is an extremely manageable commitment with no pressure attached, but it manages to hold both of us accountable for our craft. Even in the busiest of months, we’ve made progress on our projects; we share patterns, yarn stories, and have the time to do nothing but sit, breathe, and be in good company with yarn and knitting needles. 

I function much more calmly with busy, productive hands, but I get behind, decide I don’t like something I’ve started, and put it aside in frustration. Gretchen dates help me push through those moments. There is a satisfaction in someone else noticing your progress. Accountability. Support. Encouragement. Working in community provides all of this.

There is also something quite wonderful about working on creative projects in public spaces. I’m seeing this trend more and more, and it makes me happy. The art of handmade is making a comeback and gaining momentum; it has become trendy to make from scratch, to repurpose, and to reinvigorate classic domestic arts. Knitting (or working on similar projects) in public spaces allows others to see how the craft is done. People ask questions and notice what is being created. 

Gretchen and I get lost in conversation and stitches during our knitting sessions; every time we’ve been at the café, a barista has had to come over and tell us there’s no hurry, but that they’re closing. We finish our respective rows, pack up, and promise meet again the next month. It works for us. 

What have you seen people work on in public? Is it as inspiring as I think it should be? 

Rhubarb Syrup

This week Ethan and I are weeding and adding compost to our garden spaces, planning the garden, and enjoying the sunny, cool evenings. In the last two weeks our rhubarb plants have gone from barely poking out of the ground to being nearly two feet in diameter. Spring, she is here. 

Before I go on, I have a confession: I am not the greatest rhubarb lover the world has seen. I prefer rhubarb mixed with other flavors. My dad will cut a stalk of rhubarb from the plant and take bites. Raw. Without sugar. I’m did not inherit that gene. I have come to appreciate rhubarb more as an adult, but I still like rhubarb mixed with another fruit or vegetables. Strawberry-rhubarb anything? Yes, please. Rhubarb chutney? Indeed. Rhubarb Jelly Barbeque sauce? Sounds great. 

I canned a lot of fruit syrups last year. I’ve become a fan of making drinks at home with club soda and homemade fruit syrups. I don’t drink a lot of soda, but I do enjoy one occasionally (especially in the summer). Flavoring my own made sense. No artificial anything or extra preservatives, just fruit, sugar, and carbonated water. (We have a soda maker now; I highly recommend one if you’re inclined to purchase club soda often. There is less waste and you can make the soda water as you need it. We love ours). 

Rhubarb with citrus and vanilla was one of the syrups I canned last summer and am still using now. (I like to can syrups in Weck juice jars. They are easier to pour from and they’re pretty—I’m a sucker for pretty jars).

Making your own flavored syrups doesn’t require much effort, makes for a MUCH healthier drink, and opens up a world of creative flavors that are unmatched by processed canned sodas. Rhubarb syrup is delicious. Put this recipe on your rhubarb list when it’s ready for harvest. 

I based my recipe on several I researched, sticking to a simple ratio of rhubarb to sugar and adding my own supplementary flavors.

Rhubarb Syrup and a soda. Delicious.

Rhubarb Syrup with Citrus and Vanilla

makes approximately 4 cups

1 ½ pounds rhubarb, chopped
3 cups water
zest of 1 lemon
zest and juice of 1 orange
½ vanilla bean, scraped
2 ½ cups sugar

This recipe can easily be made and stored in the refrigerator for immediate use, but is also safe for canning, which is what I did. Refrigerator space is precious around here.

Combine the rhubarb, water, lemon zest, orange zest, and vanilla bean in a non-reactive pot and bring to a boil. 

Reduce heat and allow to simmer for about 10-15 minutes, or until the rhubarb is soft and has given most of its color.

Place a fine-mesh sieve over a bowl and strain the rhubarb juice—this should take about 30 minutes. Pressing the rhubarb in the sieve will make for cloudy syrup, so just let gravity to the job for you and take a break or get your canning pot ready while the juice drips through the sieve.

To can, fill your canning pot with your jars and cold water and bring to a boil. When the pot has reached a boil, turn the temperature down and simmer for 10 minutes or until you’re ready to fill the jars. Place the lids in a small saucepan and bring to a low simmer to soften the seal.

When the juice has strained, compost or discard the rhubarb solids and zest and place the juice back in the pot along with the juice of the orange (strained to remove pulp) and the sugar. Bring to a boil and simmer for 10-15 minutes until the syrup has thickened slightly.

Remove the jars from the canning pot. Fill with the syrup, leaving a full ½” headspace. Wipe rims, apply lids, and screw on bands. Process in a boiling water canner for 10 minutes (15 minutes for Spokane due to elevation).

When the time is up, pull the canning pot off of the heat and let sit for 5 minutes, then remove the jars and allow them to cool on a towel-lined countertop. Check the seals and store in a cool, dark place.

To make soda:

Add approximately 2 tablespoons syrup to a glass of ice, top with club soda, stir, and drink. It really is surprising and refreshing. I’ve also combined the rhubarb with strawberry syrup or Satsuma syrup. The combinations are great. I don’t ever use much more than 2 tablespoons of syrup, but it is easy to adjust for taste. 

On Pollinating a Lemon Tree

For our first anniversary, Ethan’s gift to me was a Meyer lemon tree. The traditional gift is paper, paper is made from trees—it works. I love the idea of lemon tree. Spokane’s climate is not idea for citrus, so ours is an indoor tree (potted in the biggest terra cotta pot we could find—it looks so Tuscan). 

Our tree arrived with two ripening fruits—though I was sure we had a lime, not  lemon, tree when it arrived. Of course it makes sense that lemons start out green, but I’d never seen a lemon ripening, and am a bit naïve, apparently. I was convinced by the shape and color, but the two fruits slowly changed we picked two lemons this winter. 

Indoor citrus is supposed to be relatively easy to care for: it needs water and light, but isn’t too fussy. Our tree had a bit of a rough patch this winter, when it lost most of its leaves and had a run of spider mites, but it’s much better after some attention. 

Though I’m pretty good with a garden, I tend to kill houseplants—not too fussy is a necessity, and I hopeful our tree will be okay. The tree should be watered regularly, but takes care of itself otherwise. Until pollination time. Without bees or a breeze to help them along, indoor trees need a pollination boost. 

Our lemon tree began blooming at the end of February, and I learned a few things.

Lessons in pollination:

1. Peter, Paul & Mary do not lie: the lemon flower is sweet. For about a month our living room held a subtle, sweet scent that should really be made into a perfume.
2. A flowering lemon tree is the perfect remedy for a Spokane winter. 
3. Lemon trees are easy to pollinate—all it takes is a Q-tip and a bit of patience during blooming season. 
4. Flower anatomy is fascinating, especially the names of the flower bits. 

Lemon blossoms are perfect flowers. They each contain both female and male parts; they are complete on their own. 

To pollinate lemon blossoms, use a Q-tip to capture pollen from the stamens of the blossoms (the pointy bits covered in yellow pollen). The cotton fibers hold onto pollen well. Gently touch the pollen-heavy end of the Q-tip to the bulbous, female stigma. The stigma is shiny and covered in a sticky substance to hold onto pollen. As the stigma pulls the pollen from the Q-tip, it dulls. Blossoms that don’t actually fertilize through the process will drop from the tree, and those that do will form tiny, dark green fruit. It takes up to four months for Meyer lemons to ripen. 

So far we have fourteen tiny nubs of lemon on our tree. According to the (light) research I’ve done, we’ll lose most of our tiny lemons before they mature—our tree is still young. I can’ t wait to watch them grow, and I secretly hope we have one to pick on our anniversary this year.

That little green nub near the middle? A baby lemon.

Progress

I made goals at the beginning of the year to finish projects already begun and to read books I already own (but have not yet read—I have a thing for books). I wrote about these on a blog I was writing for another site, but that blog has since been retired. 

Being intentional about finishing work helps—otherwise I tend to flit from project to project, only finishing three quarters of what I begin. It’s a problem.

The goals on that list: 

• start a new blog (done!)

• open an Etsy shop

• read eight books I already own (two down!)

• finish the basement room Ethan and I started framing last April (done! done! done!)

• complete five in-progress knitting projects (three done!)

• learn how to pressure can (just think of the chicken stock! split pea soup! beans!)

Progress has been made. And that? That feels pretty great.

Pictured above are my three finished knitting projects: the Hitchhiker scarf, reading mitts, and bunny slippers (already well worn). I am quite happy with all three. 

Welcome to a house on garland.

It's nice to meet you.