Monday, July 20, 2009

Rediscovering Fiction

For many years, I could not get into reading anything that was not non-fiction. It seemed to me that reading magazine articles, cookbooks, and biographies were more 'useful' and informative than a work of pure fiction. Recently, I started to delve back into the world of fictional stories, allowing myself to get caught up in the imaginary worlds. The power of the imagination, guided by the deft hand of a masterful writer, is an awe-inspiring thing...

I have just finished one of the truly outstanding novels of the late 20th Century: Beach Music by Pat Conroy. I picked up the 800-page novel because of a rave review of it on a messageboard. It appeared that it would have been a story to which I would not be able to totally relate, as it dealt with the great American South - a world away from my own. However, the story of Jack McCall and the numerous characters that are intricately entwined with his past is a glorious one full of heart-wrenching flashbacks. The stories of woe, of the atrocities of war, abuse, human suffering, cover a wide expanse of the 20th Century: the Holocaust, the Vietnam War, the turbulent 60s.

Pat Conroy's style of writing is extreme in its meticulous descriptiveness. When I first started reading the novel, the overly-ambitious descriptions of every scene were almost overwhelming. As I continued reading, I came to appreciate the deftness with which Conroy used words to create such vivid images. He is simply masterful. I believe that he has succeeded in crafting a story of epic proportions, and, as a result, has penned one of the best novels that I have ever had the pleasure to read.

I have always found it strange, but delightful, how the human mind can conjure up entire worlds based on mere words on a page. It is so interesting to come up with the look of a character, whether entirely imaginary or based on a real person, and watching them in the mind's eye interacting with all the other characters. Reading a novel is like being the director of a film, creating a vision of how one wants a scene to look, feel, sound, smell, and taste. To envelope oneself in the faraway world of a great story is to allow oneself, however briefly, to escape the drudgery of everyday existence.

Onto the next great novel! (I have already put my name on the list for the August 2009 release of Pat Conroy's first novel in 14 years. Let's hope that he has not lost his masterful touch.)


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Tuesday, July 14, 2009

The Peanut Butter Cup


The Reese Peanut Butter Cup has always been one of my favourite chocolate treats. Although not overly refined or sophisticated in its makeup - little scalloped chocolate cups of sweet and salty peanut butter - the humble peanut butter cup packs a mighty flavourful punch. I recall fondly those days of my childhood when my siblings and I would dress up in Hallowe'en costumes (I still remember the time I went as The Unknown Comic from The Gong Show in a tacky blazer and a paper bag on my head!) to go trick or treating around our neighbourhood. Back in the day (the mid to late 70's), the prized chocolate treats for our Hallowe'en loot bags were: 3 Musketeers, Crunchie, Coffee Crisp, Crispy Crunch, and Reese Peanut Butter Cups. Oh the joy on our faces whenever we discovered one of those in our bag.

So, with a craving for a homemade version of one of my favourite treats, I decided to 'pimp my peanut butter cup', and make it into a huge tart. The addition of graham cracker crumbs into the filling give it the distinct peanut butter cup texture, slightly rough, crunchy, yet smooth.


Peanut Butter Cup

1/2 cup Salted Butter
1 3/4 cup Icing Sugar
1 cup Unsalted Peanut Butter, smooth
3/4 cup Graham Cracker Crumbs
1/4 cup Salted Butter
1/2 cup chocolate, milk and dark mixed

* Note: If you are using salted peanut butter, you can use unsalted butter. Saltiness is key to making the flavour taste right.

Melt 1/2 cup butter in a saucepan over low heat. Remove from heat and stir in icing sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into 10" tart pan, patting down with your fingers.

In a saucepan over low heat, melt 1/4 cup butter. Add chocolate and stir until incorporated. Remove from heat and continue stirring until chocolate is smooth and shiny. Pour over peanut butter layer, spreading with a spatula to cover. Refrigerate for 30 minutes. Cut into wedges with a pizza cutter or knife. Store in refrigerator.
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