#WeekendCooking Eating Singapore: Whitegrass at Chijmes

This is the beautifully preserved Chijmes in Singapore. It was formerly the Convent of the Holy Infant Jesus (CHIJ) and used as a Catholic convent and convent quarters for 132 years and later a school for girls. Today it holds many restaurants, cafes and bars, and Whitegrass is one of them.

Whitegrass is a modern Australian restaurant that received its first Michelin Star in 2017. It is chef-owner Sam Aisbett’s first venture. Aisbett formerly worked for

We were seated in this lovely round room, most of the other tables were two-tops, and there was a bigger round table that had five diners.

We began with some light snacks. The little crab was crunchy and so good. A pea tart was refreshing. And those little crackers were topped with this amazingly light shavings of cheese.

Interestingly, it was Chef Aisbett who brought out the dish and explained it to us. He would do that for the first few courses of our meal.

The bread was presented with some lardo (melts in your mouth), unsalted butter and some sea salt flakes

A very tomato-y dish! The teapot is filled with some ‘tomato tea’ which you get to pour over.

And we begin with the first course. And it is such a gorgeous one. The flower on top is made of alternating circles of roasted white beetroot (which are soft) and pickled white beetroot (which are a little crunchy), then in the middle, slices of hamachi. There is more hamachi at the bottom. It was beautiful and bursting with flavour and texture.

Another one not on the menu was this “egg fried rice”. It was the most luxurious ‘fried rice’ ever with such beautiful flavours and that fun texture from the egg white “bubbles” on top.

 

 

I could never imagine that octopus would be like this. I’ve had grilled octopus as well as sashimi octopus and the texture of those tend to be a bit chewy. Here the octopus was poached and it was so soft and gentle. The milk-soaked almonds on top added that much needed crunch as did the few suckers (is that what they’re called?) that seem to have been grilled. A delicate and yet crunchy dish that was really surprising.

My main course was described as Japanese sweetfish. There were three pieces of the fish itself. Very tender but with a great char on the skin. And a whole baby fish deep fried on top. Lovely fresh peas and pea shoots and a gorgeous umami-filled broth. Couldn’t get enough of it!

The husband’s steak came with a chocolate and buah keluak puree. Buah keluak is a strange fruit found in Southeast Asia and found mostly in Peranakan-style cooking. The fruit and seeds itself are poisonous unless prepared properly – it has to be boiled and fermented in ash, usually for more than a month!

There was a choice of two desserts, so naturally we got one each. I volunteered to take the jackfruit and coconut one, although I have never liked jackfruit – the other choice was a chocolate one and I’ve learnt that during a fine dining meal like this one, the chocolate choice tends to be the less exciting one. So this chocoholic a little reluctantly gave up the chocolate choice!

I was surprised by my dessert. It was a coconut meringue under those shards of jackfruit and sugar, and under the meringue was a jackfruit ice cream and a ginger cake. The jackfruit didn’t overwhelm the dish as I was expecting it to be. If all jackfruit were presented like this, I would eat far more of the fruit! Ultimately though, I felt that the dessert was a bit too sweet for me, especially with those sugar coated almonds on top.

 

This was the husband’s dessert, topped with a sherry ice-cream. It was a combination of chocolate, cherries, nougat and hazelnuts. Nice flavour but it felt, well, a safe choice.

 

 

And of course we weren’t done yet! There were still some petit fours. The chocolate-covered things were like Tunnock’s teacakes, except that there was a bit of raspberry inside. But I especially liked the soursop balls. I wasn’t quite sure what they were. They were so light and a little like sorbet, yet not icy at all.

 

 

A fun way to the end the meal. I loved that the fortune cookies were spiced.

What I loved most about this meal was both the very Asian influenced flavors as well as the way the chef was very careful about balancing textures throughout the meal. This was definitely one of the highlights of my visit back to Singapore – and I would have to say, perhaps the best meal I have ever eaten in Singapore. The chef and his team definitely deserved the one Michelin star. The service was excellent – friendly, not stuffy at all. The food was brilliant and so refreshing, and I really was very full at the end. A true delight.

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

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Weekend Cooking: Chocolate Strawberry Cake

My older boy turned six on Friday and he had asked for a chocolate strawberry cake.


And the number of recipes online I pored over, trying to find the right recipe. There was this one from Two Peas and their Pod that looked good but didn’t sound quite so right. It was more chocolate than strawberry, I thought. Nothing wrong there but I was looking for a cake with more strawberry frosting. Also the cake layers sounded a bit heavy. I was looking for something far lighter, kind of like a Japanese style or Asian bakery style cake, which usually has sponge-like cake layers.

After quite a few days lost in that Internet search blackhole, I had a sudden thought – last year I had made a pretty good Black Forest cake for the husband’s birthday and the cake layers were easy enough and also nice and light.

 

I returned to the original recipe which was from the blog Natasha’s Kitchen.

Chocolate cake

9 large eggs, room temp
1 cup granulated sugar (I used slightly less than a cup)
1 cup all-purpose flour (I used cake flour, weighing out 120g which is what 1 cup of flour is equivalent to)
1/2 cup unsweetened cocoa powder (I used Hershey’s special dark cocoa powder)
4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp
1/2 tsp vanilla extract (I used 1 tsp)

Preheat oven to 350F /180C

Beat the eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add the sugar and continue beating on high speed for 8 min. It will be thick and fluffy.
Whisk together 1 cup flour and ½ cup cocoa powder and sift into batter, one-third at a time, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix.
Gently fold in the vanilla essence and butter, folding as you add butter in a steady stream and scraping from the bottom. Fold just until incorporated.

Divide batter equally between two prepared 9 inch cake pans and bake in preheated 350F oven 20-25 minutes. It’s important to put it in the oven as soon as possible as the batter may deflate
Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing.

When completely cooled, use a serrated knife to slice the cake into layers.

Strawberry frosting (adapted from Sally’s Baking Addiction)


I loved this frosting – it uses freeze-dried strawberries (Trader Joe’s always has them, sometimes places like Sprouts do too) and so you don’t have to fuss with fresh strawberries. I had read some comments on other frosting that use fresh strawberries that it can be too watery. So this solves that problem by using freeze-dried strawberries. And yes, they still taste like strawberries. However, I found that the frosting was just too sweet (as a lot of things in the US are for me), so I may reduce the sugar more next time. 

1 cup (10-12g) freeze-dried strawberries

1 cup (235g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar (when making this again, I will cut down the sugar further. I had reduced it to 400g but I think I may try another 25g-50g less)

3 Tablespoons (45ml) heavy cream (I used about 4 tablespoons)

1 teaspoon vanilla extract

salt, to taste (I used about 1/2 tsp salt but I would add more, about 1 to 1 1/2 tsp)

Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. No blender or food processor? Then do what I did and place the strawberries in a ziplock and give them plenty of good whacks with a rolling pin. 

In a large bowl using a handheld or stand mixer fitted with a paddle, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. (I would recommend more than a pinch – consider at least 1 tsp of salt)

To decorate

This cake was to have four layers. And essentially it was a cake – frosting – sliced fresh strawberries (repeat) kind of cake. Ending with whole strawberries on the top of the cake!

The birthday boy had the biggest smile on his face when he saw the cake. And that made all the hard work worth it!

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

Weekend Cooking: Making bread with the tangzhong method

 

 

What is tangzhong?

Well it is essentially a sort of roux, made by cooking flour and a liquid (either water or milk) until it reaches 65C or 150F. Most cooking blogs and websites that discuss tangzhong point to this 2007 cookbook 65C Bread (65°C湯種麵包) which I think is written by a Taiwanese and popularized this method in Asia. But the thing is, if you have ever eaten bread from Chinese bakeries, you may have noticed that it’s a lot softer than your typical ‘western’ style bread. In Singapore, the few old-school bakeries that are around make a very soft white bread – I’m guessing that the crusts are cut off or something as it is a seriously WHITE bread. So who knows, maybe all this time they’ve been using a tangzhong method or other.

Why bother?

Bread made with the tangzhong is softer, lighter. According to this blog by pastry chef Jennifer Field, the gel (the tangzhong) helps to hold on to water and also prevent some gluten formation, resulting in a softer bread.

My experience

I first tried the tangzhong method early last year, but I think I had added too much of the tanghzhong, resulting in too soft a dough and it was a lot harder to manipulate. Also I was far too ambitious in starting with a hot dog bun recipe, where the dough had to be rolled around the sausages. You can read more about my attempt at Chinese bakery-style hot dog buns here.

I’m not sure what attracted me back to the tangzhong method this year, there must have been a blog post that popped up somewhere, but I ended up on the blog Christine’s Recipes, which quite a few other food bloggers adapt from. This bacon and cheese tangzhong bread in particular caught my eye. But of course I didn’t have the right cheese (I wasn’t going to waste my good Brie on it!) but noticed at the end of the post she mentioned turning it into raisin bread. And in my house, there are always raisins. So that’s what I went for.

When baking I prefer to use my digital weighing machine as it’s far more accurate than scooping cups of flour

Tangzhong ingredients (enough for two loaves)
50g / 1/3 cup bread flour
1 cup milk (can use water or 50/50 water and milk)

350g / 2½ cups bread flour
55g /3tbsp+2tsp caster sugar – I increased it slightly to 4 tsp for my raisin bread
5g /1tsp salt
56g egg (1 large egg)
7g /1tbsp+1tsp milk powder (to increase fragrance, optional) – I did not have milk powder and it tastes fine without
125ml/ ½ cup milk
120g tangzhong (half of the tangzhong you make from above)
5 to 6g /2 tsp instant yeast
30g /3tbsp butter (cut into small pieces, softened at room temperature) – my bread machine has a ‘rest’ period so I cut my butter into small pieces, straight from the fridge and put it in

I also added:
1 tsp vanilla essence
About 1 cup of raisins (soaked in hot water for about 5-10 minutes)

Making the tangzhong is easy enough. I used flour and milk. Cook over medium heat, stirring constantly with a wooden spoon or spatula.

You can use a thermometer to reach 65C/150F or do as Christine suggests and check for ‘lines’ that remain as you stir the thickened roux. In the end I did both, once I saw the lines, I checked the temperature. Just right.

Transfer to a small bowl, place clingfilm directly on the tangzhong to stop it from drying up. Cool to room temperature. This tangzhong amount is good for two loaves of bread, and can be kept wrapped in the fridge for a few days. But if it starts to change colour, toss it.

To make the bread dough:
I used a bread machine on its regular dough setting – it’s a lot more convenient, and also the recipe warns that it can be quite messy (which I guess means sticky?). If you don’t have a bread machine or mixer, please refer back to Christine’s Recipes for more details.

Because I was using a bread machine with a separate yeast container on its lid, I added in all the dry and then wet ingredients, and the yeast in the container, then let it run. The machine goes through a couple of rise cycles as well as the kneading.

When finished, remove the dough from the machine, place onto a clean floured surface or nonstick mat, cut into four pieces, shape each piece roughly into a ball, cover loosely with cling wrap and let rest for 15 minutes (see below for step-by-step photos)

Using a rolling pin, roll each ball out into a rough oval shape. Scatter the raisins evenly on the oval. Starting from one end, roll the dough into a kind of Swiss roll. Then use the rolling pin to roll it out into a rough oval shape again. And then starting from one end, roll the dough up into a kind of Swiss roll.

Place each roll side by side into the loaf tin. Mine is a silicon loaf tin but you should grease yours if it isn’t.

Let the dough proof again for about 40 minutes.

If you would like it to have that shiny surface, brush some egg wash or milk over the the surface. I only did this for my first loaf and forgot about it for the others. No problem there.

Bake in a pre-heated 180C/350F oven for 35 to 40 minutes. If you’ve never baked bread before, sometimes it’s easier to check the doneness of bread with a thermometer. Breads are done at about 190F/87C. Try to angle your thermometer towards the centre of the loaf – you can do it near one of the folds or from the bottom.

Cool completely on a wire rack before slicing.

(adapted from Christine’s Recipes)

 

I also attempted to make a chocolate bread – adding about 1.5 tablespoons of cocoa powder to the flour mixture. Instead of using raisins, I used chocolate rice, sprinkling it before rolling. My 5yo adored the chocolate bread and ate it for breakfast every day. The 3yo didn’t like it as it probably didn’t have enough chocolate for him. I would try this again with more sugar and more chocolate rice or substitute it with chocolate chips.

Step-by-step photos

Dividing into four portions, rolling it into a ball, letting it rest
Rolling it out into a rough oval shape
Scatter the chocolate rice all over
Rolling the dough
Rolling it out again into an oval
Then rolling it up again
Doesn’t matter if its smaller than the loaf tin – it will rise during the proof

 

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

Weekend Cooking: Oxtail Stew

I have such fond memories of oxtail stew. When I was a kid, my mum owned an orange-colored slow cooker, I remember it having some kind of pattern on the side. Perhaps looking like this image I found online.

rival-slow-cooker

I’m sure she made other dishes in her slow cooker, but the only one I recall clearly is oxtail stew. It wasn’t a usual part of her repertoire, so I may be remembering it because it was something special that we had once in a while when I was little.

Oxtail got a lot more expensive when I was older, and she stopped cooking oxtail stew.

When I moved to California, I never thought about it until at lunch at an Indonesian restaurant in the South Bay. One of our friends wanted to order the oxtail soup, known as Sop Buntut, apparently a popular dish in Indonesia. Here’s a recipe if you’d like to try it. And while I adored the dish, it made me crave oxtail stew again.


Luckily oxtail is quite easy to find here. Many of the Asian supermarkets carry oxtail. But perhaps more importantly, so does Costco. I like buying meat from Costco as the price is good and so is the quality. The oxtail comes in a big pack but luckily it’s a two-pack. Each pack has about 4 big pieces and 4-5 small pieces. Plenty for a family of four (and visiting grandparents). I only make oxtail stew when we have company, because sadly, the Husband DOES NOT EAT OXTAIL. So I have to add in a few pieces of regular cubes of beef for stewing for him. In my opinion, he is the poorer for it. Oxtail tastes pretty much the same as beef, but it is richer and the meat tends to be more tender. Oxtail has all this gelatin and fat, and not to mention the marrow within the bone. All this adds so much flavour to the stew itself (ok so the Husband benefits from that part) and the meat just falls off the bone when it’s braised properly.

 

  • 3 lbs oxtails
  • 3-4 carrots
  • 3-4 celery stalks
  • 3-4 small potatoes
  • 1 onion or large shallot
  • 1 tablespoon oil
  • 2 half-inch thick slices of fresh ginger
  • 6 cloves garlic
  • 3 star anise
  • 1 stick of cinnamon
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar (I used brown sugar)
  • 2 teaspoons of five-spice powder
  • 1 1/2 cups of beef stock (I use Better than Bouillon)
  • 2 tablespoons of tomato paste
  • Salt and pepper to taste

 

Clean the oxtails and pat them dry. Season with salt and pepper, dredge in flour. Heat oil in a large skillet or Dutch oven over medium high heat and brown on all sides.

Add the oxtail to the slow cooker.

Add the onion/shallot, garlic, cinnamon, star anise to the skillet to brown. Then pour in the beef stock and scrape up all the stuff stuck on the skillet, and pour that all into the slow cooker.

Add some tomato paste, Worcestershire sauce, some dried herbs, five-spice powder, a few cloves of garlic, soy sauce, some sugar to taste. I put the slow cooker on low and cook for about 6 hours. About 2/3 of the way through, add in some cut-up carrots, celery, potatoes.

Serve with basmati raisin rice.

Here are some other recipes:

Chinese Braised Oxtails (The Woks of Life)

Eurasian-style oxtail stew (Eat My Words)

Weekend eating: Din Tai Fung in San Jose

Din Tai Fung opened a branch in the Bay Area last year and after ridiculous lines, they decided to make it reservation-only except for counter seating. And even today, when it’s been open for more than six months, a weekend seating still requires booking a month in advance. Luckily it’s easy to do on Yelp. It does require a credit card number but they won’t charge you unless you don’t turn up.

In case you’ve not heard of Din Tai Fung, they originated in Taiwan. The founder Yang Bingyi was born in China and moved to Taiwan where he worked at a cooking oil shop. Business slowed when tinned cooking oil became more common so he and his wife started selling xiaolongbao and it became so popular that they eventually turned it into a xiaolongbao restaurant. The first Singapore branch (franchised by BreadTalk Group) opened in 2003. And there are now 19 locations in Singapore! In comparison, there are 4 in LA, 1 in Orange County, 1 in the SF Bay Area, 2 in Seattle. 

And at the restaurants, you get to see the dumpling making in action. It is not easy – they make about 20 a minute!
We lucked out on a great time slot on Saturday at 11.15, were promptly seated and made sure to order our favourites like the xiaolongbao, pork chop fried rice, soy noodles and taro xiaolongbao. Also ordered some sliced chicken noodles for the 3yo who declared he  wanted rice and noodles. There are plenty of Din Tai Fungs all around Singapore but I think there may be different items on the menu here in California like the stirfried rice cakes. Before this one in Bay Area opened, we had previously been to the ones in Glendale and Orange County down in Southern California. Both require lots of patience. I always remember that we had arrived at the Glendale outlet around 2 or 3 something on a weekend and still had to wait 45 minutes for a table.

So I kind of like the reservation system in the Santa Clara branch. One just has to remember to go online a month in advance, that’s all! 😛

The tofu noodles – I didn’t like this as much as I usually do at other places. Most of the tofu noodles I’ve eaten are sliced thin, but these seem to have been extruded, probably to look more like noodles, but I feel like its too soft this way.


The xiaolongbao were light and flavorful. We sometimes order xlb at another Shanghainese restaurant we eat at, and their version is quite good too but definitely not as thin as this one.


Pork chop fried rice. The fried rice at DTF is always good and I love the high egg to rice ratio. We ended up bringing half of it home and the 3yo requested it for his dinner.

The steamer basket behind is of the pork and shrimp siu mai. I had always wondered about their siu mai which is also available in Singapore but now that I’ve tried it, I don’t think I’ll order it again. It’s like a xlb at the bottom and the skin stretched up to crown the shrimp. But the skin in the middle is thicker, possibly to give it more support to the dumpling, so it wasn’t as good as I thought it would be.

We really enjoyed the sliced chicken noodle soup, which was simple but really delicious, well-cooked noodles and nice and soft chicken and lots of vegetables like carrots, bok choy and sliced bamboo shoots. Wish I had remembered to take a photo of it!

The three-year-old’s favourite part of the meal was probably the lychee slush.

And the five-year-old’s was the taro xiaolongbao. The taro is sweetened and mashed and wrapped in the dumpling dough and steamed. So it’s a sweet purpley and slightly sticky xiaolongbao. He probably ate five of them!

As we were nearly done with the meal, the husband wondered, should we just make another reservation now for next month? But of course when I checked the Yelp reservations, the only time slots for Saturday – FOUR weeks from now – was 1015 and 245. And similar odd times for the Sunday! I’ve made a note on my phone’s calendar to remind myself to check next week!

 

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

Weekend Cooking: What I ate at Singapore Day

The day we had been waiting for finally arrived! It was the first ever Singapore Day to be held on the west coast!

Singapore Day has been held once a year in a different city since 2007. It’s been held in the US twice but always in New York City (it’s also been in Australia, China, London). So we’ve never had the chance to go to one. It’s organized by the Overseas Singaporean Unit of the Prime Minister’s Office. The Singapore consulate does organize a yearly event but nothing on this scale. And scale it was. They flew in not just entertainers, hosts, singers, musical acts but also hawkers who are known for their Singapore food. Oh boy what a treat!!! And even the Deputy Prime Minister and some other ministers joined in the fun.


It was held at Pier 70 in San Francisco, and it was such an odd place for an event celebrating Singapore, a country known for its strict rules,  well-manicured landscapes and clean streets. This place was an old warehouse with a big outdoor area where the hawkers were set up.

And wow the variety they provided! Laksa, nasi lemak, chicken rice, carrot cake, Hokkien mee, satay, roti prata, BBQ sambal stingray, desserts like pulot hitam and cheng tng and even Singapore-style coffee!

My kids loved the satay and the chicken rice. What we call “carrot cake” is actual a steamed white radish ‘cake’ then chopped up and fried with eggs and preserved radish. This is the ‘white’ version. The ‘black’ version has sweet black soy sauce added so it is sweet and salty.

The two desserts – pulot hitam or black glutinous rice cooked down and served with coconut milk on the left; cheng tng or a ‘cooling soup’ on the right with dried longan, gingko and barley inside.

Singapore-style coffee. There are lots of ways to order coffee in Singapore, here’s an infographic! Essentially if you order ‘Kopi’ you get condensed milk in it. ‘kopi o’ is black coffee and ‘kopi si’ is with evaporated milk instead of condensed. If you want tea, you order ‘teh’ with the same ending sounds as below.

kopi

 

The uncle making the roti prata looked like he was having fun. When it was almost my turn he said, “where’s the cameras? You ready?” Then started flipping his prata!

 

 

 

 

 

Of course there was entertainment and they were very fun, although naturally the jokes were very Singapore-centric. It was just a fun weekend hanging out with other Singaporeans in the Bay Area (and beyond – some even flew in from Canada, Seattle, Texas etc). And it made everyone think of home. Which is obviously the point that the Overseas Singaporean Unit is trying to put across. So mission accomplished!

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Weekend Cooking: The Particular Sadness of Lemon Cake

It’s been a while since I’ve read a food book.

Or at least it feels like a while.

On a WhatsApp chat with my friends in Singapore – we’ve known each other for 20+ years since we were in teenagers in secondary school – one of my friends mentioned Aimee Bender’s The Particular Sadness of Lemon Cake.

And that was the kick I needed to finally read this book.

(That got me thinking, what is it that kicks a book up my TBR list, where it has been sitting for years and years? A friend’s recommendation, that’s what. If not a real-life friend then an online friend, a fellow reader whose recs I am familiar with and trust).

Anyway, The Particular Sadness of Lemon Cake has a different take on things, in terms of food books.

Rose Edelstein, on her ninth birthday, suddenly discovers she has an unusual gift – she can taste emotions through the food people make. This she learns as she bites into the chocolate lemon birthday cake her mother has made.

“I could absolutely taste the chocolate, but in drifts and traces, in an unfurling, or an opening, it seemed that my mouth was also filling with the taste of smallness, the sensation of shrinking, of upset, tasting a distance I somehow knew was connected to my mother, tasting a crowded sense of her thinking, a spiral, like I could almost even taste the grit in her jaw that had created the headache that meant she had to take as many aspirins as were necessary, a white dotted line of them in a row on the nightstand like an ellipsis to her comment: I’m just going to lie down….”

She can taste the drug and alcohol issues in the maple syrup, and the angst and depression in a classmate’s sandwich. And the secrets, oh, all the secrets in her mother’s cooking.

So it’s no wonder she prefers and worships factory made food. Doritos. Frozen waffles. Potato chips. Faceless, emotionless food.

You kinda know where the story is going, at least in terms of her family life. But Bender does take the reader on an extremely sharp curve when she leads us along with Rose’s brother’s story. I mean, I thought Rose was strange enough, but Joseph? Woah. That was truly bizarre.

(And yet, some part of it, totally understandable. If you’ve read the book, you may know what I mean, but I don’t want to spoil it for anyone who hasn’t. But it’s been something that I cannot forget, weird, since this is more of Rose’s story than Joseph’s.)

I admired how Bender brought the LA neighborhood to life, where screenwriters lived in big apartment complexes and “stood out on balconies as I walked home from school, smoking afternoon cigarettes, and I knew someone had gotten work when the moving vans showed up. That, or they’d worn through their savings.
I adored the quirkiness, the surrealness, and just that little sprinkling of magic, of pixie dust, that Bender adds to the book. So that it is weird but not completely totally bamboozled out of your mind weird. That it still feels real, even with Joseph and what happens to him, that feeling of it being all too much, his way of coping with it.

This book, I didn’t really know what to expect with this book. And I think it’s a book that some people might not know what to do with, because it’s not completely out there enough for some, and maybe too quirky for others. Or not ‘foodie’ enough. But for me, this is a story about a young girl growing up, learning about herself, learning about her family and all its troubles. And it was a great read, with some stunning writing. For me it was such a refreshing treat, like lemon cake.

 

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs