November 2008 Host: Nancy

The White Tiger by Aravind Adiga

Summary

In this novel set in India, Balram Halwai writes a series of letters to the Premier of China (in anticipation of his visit) over a week’s time describing his childhood as being desperately poor (in the darkness) and his transformaation into becoming rich or emerging into the light. He writes about his days as a hardworking boy in a small village controlled by crooked and powerful landlords. He comes to Delhi to become a driver for one of those landlord’s westernized sons and eventually sees societal inequities that turn him into a bloodthirsty killer. As a driver, Balram begins to understand the relationship between a master and a servant. When his master’s wife gets drunk and runs over and kills a child, they arrange for Balram to take the blame for the accident. It is shocking to nearly every westernized person that Balram’s family was very proud that he would do such a thing for his master. Millions of people in India are poor and slave for the rich for a pittance. The question posed here is what would happen to one of those that are destined to be poor and a slave all of their lives if they killed his master, took his money, and ran. India is referred to as a rooster coop, Indians are packed tightly and pecking each other, they do not rebel or try to leave the coop. Only a handful of men have taught 99.9 percent to exist in perpetual servitude. This book won the 2008 Man Booker prize.

Discussion

-Everyone enjoyed this book, it was a different experience for most of us in that it was darkly comedic, some parts were sordid, of questionable morality, and we actually rooted for a vicious killer who was a bit of a psychopath. This book put some of us into a world we knew nothing about - an India of light, where few live but are served by many, and an India of darkness, where many toil endlessly and are devoid of any hope.

-Balram was nicknamed the White Tiger because it represents one who is smart and different from the darkness. It is here that we learn the extent of corruption - their primary school teacher sells the school supplies and uniforms on the black market rather than give these items to the children. The teacher justifies this in that he doesn’t get paid enough from the government. Corruption is rife at every level, policemen and even fingerprints for votes can be bought.

-The author did a very good job in making the reader feel as if they were in present day India.- from being bullied by a lizard in school to the conversations of the clusters of chauffeurs waiting for their masters to finish shopping in malls they themselves were not allowed into.

-Balram quotes one of his favorite muslim poets who says this about slavery: “They remain slaves because they can’t see what is beautiful in this world.” Balram claims he can see what is beautiful and that is a predictor for his destiny not to remain a slave.

Menu

Tandoori Chicken
Rice Curry
Saag Paneer
Lemon Love Notes
Couscous
Rice Pudding

Tandoori Chicken

Ingredients

8 boneless skinless chicken breasts (2-3 lb)
½ teaspoon water
¼ teaspoon ground mustard
1 cup plain yogurt
¼ cup lime juice (lemon juice can be used also)
1 ½ teaspoons salt
1 ½ teaspoon paprika
1 tbsp chopped cilantro
1 tsp ground turmeric
1 tsp ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper
¼ teaspoon pepper
1 clove garlic, finely chopped
Optional garnish - lime wedges

1. Place chicken in glass or plastic bowl. In small bowl, mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.

2. Cover; refrigerate at least 12 hours but no longer than 24 hours.

2. Heat oven to 375 degrees. Remove chicken from marinade; place chicken in ungreased 13 x 9-inch (3 quart) glass baking dish.

4. Bake uncovered about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees). Garnish with lime slices if desired. (adapted from Yoplait.com recipes).

Rice Curry

Ingredients

½ cup chopped green onions divided
2 garlic cloves minced
¼ cup butter softened
1 ½ cups uncooked basmati rice
1 teaspoon (or more to taste) curry powder
3 cups chicken broth
½ teaspoon salt
½ cup golden raisins
½ cup chopped almonds toasted

1. In a large skillet, saute ¼ cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.

2. In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Tovah’s Saag Paneer

1 tablespoon ghee
1 small onion chopped
2 teaspoons Garam Masala
½ tsp ground cumin
1/8 teaspoon turmeric
Salt, to taste
1 green chile pepper (mild or hot, according to taste), minced
1 inch fresh ginger root, grated
6 cloves garlic, crushed
1 package frozen spinach (10 ounces), thawed
(fresh sautéed spinach can be substituted)
½ cup light cream
¾ cup plain yogurt
1-2 pound paneer cut in ½ inch cubes

1. Heat ghee in a frying pan, and fry chopped onion until translucent. Stir in Garam Masala, cumin, turmeric, and salt-don’t omit the salt! Add spinach and simmer a few minutes.

2. Mash together the chile pepper, ginger, and garlic, then add to pan. Add cream and yogurt. Let simmer while you brown paneeer cubes in a separate pan.

3. Pour spinach mixture into food processor or blender, and puree to desired consistency. Combine spinach puree and browned paneer. Serve hot.

Lemon Love Notes

Ingredients

Crust

½ cup butter
¼ cup powdered sugar
1 cup flour
1 pinch salt

Filling

2 eggs
1 cup sugar
2 tablespoons flour
3 tablespoons lemon juice
1 teaspoon lemon rind grated
¼ teaspoons baking powder

Topping

Powdered sugar

To make crust:

1. Mix butter and powdered sugar.
1. Combine flour and salt.
3. Pour into pan and bake crust at 350 degrees for 18020 minutes.

To make filling:

1. Mix eggs, sugar, flour, lemon juice, lemon rind and baking powder.
2. Pour over hot crust, bake for 25 minutes.
3. Let it cool. Then drizzle with powdered sugar topping.
4. Cut and shape into squares. Store in tin box lined with wax paper.

Couscous

Rice Pudding

October 2008 Host: Angela

Couldn’t Keep it to Myself by Wally Lamb and the Women of York Correctional Institution

Summary

Best selling author Wally Lamb teaches a writing workshop comprised of a group of women incarcerated at the Correctional Institute in Connecticut. The result is a collection of each of those women’s stories and life experiences with descriptions of their own abuses, rejections, and self destructive behaviors. All of the stories were heart wrenching - most went from bad childhoods to even worse adulthood marriages. Nearly all had been sexually or physically abused at some point in their childhood. These imprisoned women use their writing as a rehabilitating tool; they use their writing to identify and then try to correct their past negative behaviors. There were pictures of the women along with a brief statement of what they were convicted for which helped to relate their past to their current situation.

Discussion

-Only two of us finished the book, most that did not finish the book deemed it too depressing to continue on. The book was at times a harrowing read.

-One point raised was that one of every three or four women have experienced some type of sexual abuse - and that just maybe some of the women in the book subtly MAY have used these experience(s) as a scapegoat for their crimes.

-We found it interesting that one woman developed cancer while she was in prison and was granted an early parole because the state of Connecticut did not want to pay for her chemotherapy.

-Nearly all of the women grew up poor. We discussed how one’s socioeconomic status could be a detriment in getting help for various problems and that the rich simply have more and are aware of more resources available to them.

Menu

Veggie Tray
Macaroni and Cheese
Meatloaf
Cucumber and Sweet Onion Salad
Cheesecake

Vegetable Dish

Cucumber and Sweet Onion Salad (serves 8)

3 English Cucumbers, halved lengthwise and thinly sliced on the diagonal
1 med. sweet onion, such as Vidalia, halved and thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tbsp olive oil
3 tbsp fresh lemon juice
2 tbsp white-wine vinegar
coarse salt and ground pepper

In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice and vinegar. Season with salt and pepper.

Macaroni and Cheese

8 tablespoons

(1 stick) butter

2 cups breadcrumbs

salt

1 pound elbow macaroni

1 garlic cloves, minced

1 teaspoon dry mustard, dissolved in 1 teaspoon water

¼ teaspoon cayenne pepper

6 tablespoons all-purpose flour

3½ cups whole milk (do not used reduced fat milk)

1¾ cups low sodium chicken broth (can use vegetable broth for vegetarian)

1 pound Colby cheese, shredded (about 4 cups)

8 ounces extra sharp cheddar cheese, shredded (2 cups)

pepper

Make sure the oven rack is in the middle and preheat the oven to 400°F. Melt 2 tablespoons butter and mix with the breadcrumbs.Bring 4 quarts of water to a boil. Stir in 1 tablespoon salt and add the macaroni. Cook until almost tender, but still firm to the bite. Drain the macaroni, leave in the colander, and set aside.

Dry the pot, add the remaining 6 tablespoons of butter and melt on medium heat. Stir in the garlic, mustard mixture, and cayenne pepper. Cook about 30 seconds, until fragrant. Stir in the flour and cook until golden brown, about 1 minute. Stir in the milk and broth slowly and simmer, whisking often, until the mixture is slightly thickened. This should take about 6 minutes. Take the pot off the heat and slowly whisk in the cheeses until completely melted. Season with salt and pepper to taste. Stir in the macaroni, until well mixed. Be sure to break up any clumps. Pour into a 9" x 13" baking dish. Sprinkle the breadcrumbs evenly over the macaroni and cheese. Bake until golden brown and bubbling around the edges. this should take about 25-30 minutes. Cool about 10 minutes before serving.

To make ahead:

Follow steps 2-5. Cover dish and put in fridge for up to three days or freezer for up to three months. If frozen, defrost for 24 hours before setting out at room temperature for an hour. If refrigerated, set the dish out at room temperature for an hour before cooking. Mix the breadcrumbs and sprinkle over dish just before baking.

Meat Loaf

Cheese Cake