Friday, September 24, 2010
The Alchemist by Paulo Coelho
Summary
This is a simple story written in the style of a fable that is filled with life lessons. Santiago is an Andalusian boy who leaves his life as a shepherd in search of his Personal Legend, which he learns is a hidden treasure near the Egyptian pyramids. He leaves his home in Spain and his quest leads him to the markets of Tangier and then across the Egyptian desert. He perseveres even though there are many obstacles, including self doubts. Along the way he meets an Egyptian woman, a self proclaimed King, and an alchemist who all offer him direction. This story uses ancient mysticism and fantasy to urge people to follow their dreams. The treasure ends up being the discoveries and knowledge he has gained along the way (and a woman thrown in for good measure).
Discussion
-Surprisingly, there was a lot to discuss in one of the simplest stories that we have read. The primary theme that ran through our discussion was that the lessons learned were within the journey itself and that those lessons could never have been learned without having gone through the journey.
-This book encourages us to consider what our own dreams are (our personal legend) and what we have to do to pursue them and how the universe might conspire with us to achieve those goals. Although this may not be the best novel you have ever read, it will have you pondering whether or not you will be fulfilled in five or even the next fifty years. Our own personal legend is to achieve our dreams.
-It was noted that in our own experiences, when we felt as one with nature or took a moment to take in the beauty of nature, it was also accompanied with a sense of spirituality.
-Other themes in this story are to always listen to our hearts as that is where our treasure lies, we won’t be happy until we achieve our dreams, and if someone truly loves you, they will wait for you until you do find your treasure
Ingredients
8 oz orzo
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freIshly grated Parmesan cheese
1/4 cup and 2 tablespoons chopped fresh basil
1 lb uncooked medium shrimp, peeled & deveined
2 garlic cloves, chopped
1 14 oz. can diced tomatoes in juice
1/2 cup dry white wine (plus a glass for yourself!)
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (can add less to taste, I used ¼ tsp)
Brush glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and saute until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and saute over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper, spoon over shrimp. Bake orzo at 400 degrees until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.
8 oz orzo
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freIshly grated Parmesan cheese
1/4 cup and 2 tablespoons chopped fresh basil
1 lb uncooked medium shrimp, peeled & deveined
2 garlic cloves, chopped
1 14 oz. can diced tomatoes in juice
1/2 cup dry white wine (plus a glass for yourself!)
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (can add less to taste, I used ¼ tsp)
Brush glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and saute until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and saute over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper, spoon over shrimp. Bake orzo at 400 degrees until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.
Ingredients
1 large acorn squash, halved and seeded
3 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup fresh or canned portabella mushrooms, sliced
1/8 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped parsley
1/2 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash cut side down in a glass dish. Cook in microwave for 10 minutes on HIGH, until almost tender.
In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
1 large acorn squash, halved and seeded
3 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup fresh or canned portabella mushrooms, sliced
1/8 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped parsley
1/2 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash cut side down in a glass dish. Cook in microwave for 10 minutes on HIGH, until almost tender.
In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
Ingredients
FOR THE FILLING
-4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
-1 tablespoon granulated sugar
-1 tablespoon fresh basil (3 to 4 leaves, torn if large)
-1/2 teaspoon grated lemon zest
-1/4 teaspoon coarse salt
FOR THE TOPPING
-2 ounces chopped almonds (1/3 cup)
-1/3 cup packed light-brown sugar
-1/4 cup plus 2 tablespoons all-purpose flour
-1/4 teaspoon coarse salt
-1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
-Heavy cream, for serving (optional)
Directions
Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.
Read more at Marthastewart.com: Peach-and-Basil Crumbles Recipe - MarthaStewart.com
FOR THE FILLING
-4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
-1 tablespoon granulated sugar
-1 tablespoon fresh basil (3 to 4 leaves, torn if large)
-1/2 teaspoon grated lemon zest
-1/4 teaspoon coarse salt
FOR THE TOPPING
-2 ounces chopped almonds (1/3 cup)
-1/3 cup packed light-brown sugar
-1/4 cup plus 2 tablespoons all-purpose flour
-1/4 teaspoon coarse salt
-1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
-Heavy cream, for serving (optional)
Directions
Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.
Read more at Marthastewart.com: Peach-and-Basil Crumbles Recipe - MarthaStewart.com
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