The Wine, Women and Words Book Club met on Sunday to discuss A Short History of Women. Shhh. Don’t tell anyone, but we’ve been known to spend most of the time talking about everything EXCEPT the book. But this time, we retired to the living room after our meal to actually discuss the book. A testiment, I think, to the author and the story. We mostly agreed that the book’s set-up (hop-skip-and-jumping between decades) was “challenging”, but the quality of the writing and meat of the story really drew us in once we got into it.
As I mentioned in my reply to Barbs’ post last week, I found myself thinking about my grandmother and my mother a lot as I was reading this book. They were shaped by the society they lived in but they also helped to shape changes that still effect my life today. WW&W-member Carol, felt the same way. Although none of us could claim a sufferagette grandmother who starved herself to death for her cause (or was that her real motivation? I’m on the fence.), we had lots to say about the strength of our female ancestors and their lasting legacy.
Any standout female figures in your family history you’d like to brag about? I’m all ears.
Our next month’s read is Carol’s choice and she decided on COMMITTED by Elizabeth Gilbert.
May is my choice, and we will be reading THE GARGOYLE by Andrew Davidson
AND, of course, MY May book, UNTIL HE MET RACHEL.
Two wounded heroes. Vastly different stories. <VBG>
Now, about the title of this blog: turns out we unintentionally wound up with a food theme that had nothing to do with the book. Several of us contributed dishes that included garbonzo beans. I made falafel patties ala Jon Paul (my son). He did the smushing, mixing and seasoning, bless his heart, so all I had to do was shape and fry–like hamburgers, only meatless. DE-LISH. (Recipe below.) Heather brought a power soup that she insisted on calling “Gruel”. It, too, contained the bean of choice. Martha’s salad may have had a bean or two in it. But the culinary surprise of the evening was…wait for it…Flourless Chocolate Garbonzo Bean Cake.
For real. And it was a hit. (Thank you, Ruth.) See recipe below.
Happy reading, all. See you next week. I am bogged down in revisions–send me your good writing vibes. I need them.
FALAFEL PATTIES ala Jon Paul
2-3 cans garbonzo beans, drained and rinsed
1/2 cup shredded carrot
1/2 cup minced parsley
1/4 cup finely minced green onion with tops
1/4 cup Blue Oak Ayurveda “Shake It Up” seasoning mix
Directions: smash beans, add other ingredients, form into patties and fry in HOT pan using a fair amount of canola oil. Serve with fresh salsa for a fun twist.
GARBONZO BEAN CAKE ala Ruth
9″ round cake pan 40 minutes @ 350-degrees
1 1/2 C. semi-sweet chocolate chips
1 can garbonzos, drain and rinse
3/4 C. sugar
1/2 tsp. baking powder
1 T. confectioners sugar (optional)
Directions: grease and flour pan. Melt chocolate chips. Combine beans and eggs in food processor, add sugar and baking powder. Add chocolate. Pulse to blend. Transfer to pan. Cool in pan on dry rack for 10-15 minutes, then insert on serving plate and top with powdered sugar.