April 2012 Host: Stephanie
Hotel on the Corner of Bitter and Sweet by Jamie Ford
Summary
This is a historical novel that alternates between the early 1940s and 1984 during the main character’s (Henry Lee’s) life. When Henry Lee was 12, he fell in love with a twelve year old Japanese girl, Keiko while attending the same prestigious school in World War II Seattle. Henry Lee’s father forbids him to see Keiko as he views all Japanese as the enemy and forces him to wear an “I am Chinese” button as thousands of Japanese citizens are relocated to interment camps. We learn that Henry Lee is eventually estranged from Keiko and are brought to the present day, 1984, where he is grieving the loss of his wife to cancer. The story explores Henry’s relationship with his own father who is a Chinese immigrant and the strained relationship he has with his own son. In this story we are reminded of how Americans evacuated and sent thousands of Japanese to live in basic camps and of the strong emotions and prejudices against the Japanese during that time. We all really enjoyed this book and would highly recommend it to anyone. It is an easy and fast read and as with any historical novel, we always learn something new such as how it was common for Chinese who immigrated and lived in America during the 1930s and 1940s sent their teenaged children back to China for a few years of formal schooling.
Garlic Bread
Curried Rice
Ingredients
-1/2 cup chopped green onions
-1 1/2 cups uncooked long grain rice
-1 teaspoon (or more to taste) curry powder
-3 cups chicken broth
-1/2 cup chopped almonds, toasted for approximately ten minutes in oven at 350 degree
Directions
In a heavy saucepan, sauté onions and garlic in butter until tender (about 5 minutes). Stir in rice and curry powder. Saute for additional 2-3 minutes or until rice is lightly browned.
In a heavy saucepan, sauté onions and garlic in butter until tender (about 5 minutes). Stir in rice and curry powder. Saute for additional 2-3 minutes or until rice is lightly browned.
Pour chicken broth over rice mixture; stir occasionally until there is a rolling boil. Reduce heat and cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in toasted almonds and serve immediately.
Campbell's Kitchen Orange Chicken with White Sticky Rice
Ingredients
-1 ½ cups chicken broth
-1/4 cup teriyaki sauce
-3 cloves garlic, minced
-3/4 cup orange marmalade
-4 green onions, sliced (about ½ cup)
-2 pounds chicken thighs (skinless, boneless optional)
-1/2 cup walnut pieces (optional)
-2 tablespoons cornstarch
-1 cup long-grain white rice, prepared according to package directions
(about 3 cups)
Directions
-Stir the broth, teriyaki sauce, garlic, marmalade, ¼ cup green onions and cornstarch in a
6 quart slow cooker. Add the chicken and turn to coat.
-Cover and cook on low for 8 to 9 hours or until the chicken is cooked through. Sprinkle
with the walnuts and remaining green onions. Serve the chicken and sauce with the rice.
Blue Bunny Vanilla Flavored Ice Cream (with thick fudge and peanut butter caramel ribbons, chocolate covered peanuts and peanut butter filled chocolate bunnies)
