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Slow Food Revolution – Where it all started

Written by Rocky Mountain Woman on April 2, 2012 – 7:10 am -

This book is written by the father of Slow Food, Carlo Petrini, and is a history of how the movement got started and the philosophy behind it. It was interesting to watch Mr. Petrini’s “conversion” to the idea of eating thoughtfully. He becomes more passionate about preserving the old ways and traditions as the book progresses as did I as I read it. It details not just a way of eating, but a way of living that I’ve found to be a relaxing antidote to my busy life.

The concept of slow food is in direct opposite to “fast food”. In fact, it all began as a protest against McDonald’s opening fast food restaurants in Italy. I agree that the idea of fast food in a country with such a rich culinary history would be distasteful to anyone who lives there and honors that history.

The book can be a little slow in places, but is an excellent history of the beginnings of the Slow Food movement from the man who started it all. Loved it!

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The Help

Written by Rocky Mountain Woman on March 30, 2012 – 6:02 am -

I am pretty sure that I am the last person in America to read this book, but if I’m wrong and there are still a few of you out there that are kind of slow like me, READ THIS BOOK!

I typically avoid reading the latest best sellers because I have this stupid idea that they are usually drivel. That attitude has certainly led me astray before and this time is no different. This book is not drivel. It is a beautifully written, character driven novel, definitely not drivel.

It’s the story of a young woman in Jackson, Mississippi, who challenges the status quo between whites and blacks, even in her own family. She was raised by a black maid, Constantine, who disappeared while she was attending college. In an attempt to understand her world, she begins talking to the maid of one of her friends. With the help of a New York editor, she stumbles around Jackson gets engaged and unengaged, learns a lot about race relations in the volatile 60′s, and a lot about her own feelings towards people of a different color, and, in the process writes a book.

What I loved about this book was watching the characters grow as people during the process. The maids, as well as the author find new ways to look at their world.

They become braver as the book progresses, more in charge of their own destinies. At the beginning of the book they are all trapped in their own limited world, but by the end all of them have attained a degree of freedom they never expected to enjoy.

I haven’t seen the movie yet, but plan to this weekend.

Buy this book!

xxoo,

RMW

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The Matchmaker of Perigord

Written by Rocky Mountain Woman on March 9, 2012 – 8:17 am -

Sweet quick read, great for a snowy day or a long flight or anytime you want to visit another world, very different from your own (unless, of course, you live in a rustic French village)…

What happens to a barber when the people of his village begin to age (and grow bald), and those who still have their hair decide to go to a more stylish barber in another town? He becomes a matchmaker, of course!

There are so many lovely laugh out loud passages in this book! The conversations between the barber and the baker on their fishing expeditions where they try and one up each other with the elegance of their picnic baskets. The feud between two old women (one of whom is the barber’s mother) that leads to an assault by overripe tomatoes… I could go on and on, but really you should just read the book!

Some winter day, make this rustic, French vegetable soup and open a bottle of French wine, and sit down and spend an afternoon with the barber and his quirky village. You won’t regret it!

Soupe Villageoise from Le Cordon Bleu at Home:

I halved the recipe and it made enough for two meals for one…

Ingredient List:

1 small head of cabbage
6 T unsalted butter
2 lbs of leeks
8 cups chicken stock
salt and pepper from the mill
1 cup vermicilli
chervil or parsley for garnish

Bring a large saucepan of water to a boil. Remove and discard the large outer leaves of cabbage. Quarter the head and cut out and discard the hard central core.

Slice the cabbage fine and rinse in cold water

Add the cabbage to the boiling water and blanch for five minutes, then drain and rinse with cold water again

Heat 3 T of butter in a large skillet over low heat, add the cabbage and stir to coat with the butter. Cover and cook, stirring occasionally until the cabbage is soft, but not colored, about 15 minutes.

Meanwhile, prepare the leeks. Cut off the stringy roots at the base of each leek. Cut off the upper two thirds of the green tops. Starting about 1 inch down from the root end, insert a knife thorugh the white part of a leek and cut through to the top of the green. Rotate the leek and repeat the process so that the leek has been quartered lengthwise but is still connected at the root end. Repeat with remaining leeks. Rinse the leeks well in cold water. Drain and slice thin. Melt the remaining 3 T of butter in a large saucepan over low heat. Add the leeks, cover and cook, stirring occasionally, until soft but not colored. Add the cooked cabbage and stock. I veered away from the recipe here and added a sprig of fresh thyme