Wednesday, September 29, 2010

Communion’s Pacific Northwest Book Tour

You’re wrong, Mr. Thomas Wolfe. You can go home again. And it feels good. Terrific, in fact. Last week Jules and I traveled to the Pacific Northwest for three readings: Elliott Bay Book Company (Seattle, WA), Village Books (Bellingham, WA), and Broadway Books (Portland, OR).

Our tour kicked off unofficially the night before the Elliott Bay reading at the house of my cousin Shelly and her husband Nick. Aunts, uncles, and cousins gathered to help us celebrate, and I even did a small reading—my cousin’s Kathy and Lisa selected a passage about the importance of pies in our family (yes, Pacific Northwest pies are related to Vietnamese food—just read Chapter One in Communion to find out how!) It was amazing to sit before these people who mean the most to me and read, because it is with them that I first discovered the value and beauty of communing around a table.

Cousins and Aunt Norma ... always an appreciative audience.

The next day, Sunday afternoon, more than seventy people filled the audience at the Elliott Bay Book Company. A healthy portion was made up of family members, but there were also former colleagues from my days of working at Elliott Bay, high school friends, and college pals. Our lovely version of This Is Your Life. A pretty terrific life, I might add, given those who came … some of our favorite people in the whole world. As well, Rick Simonson, the store’s buyer and driving force behind the store's acclaimed reading series, joined the crowd, which really made me feel like I’d arrived. (When I worked at the bookstore, Rick was the reason so many exceptional authors came to read, and I was in awe of him.) As with all three readings, I read passages from the book that illustrate how the people of Vietnam led me to a love of the food, and Jules shared slides while explaining why it’s such a pleasure to photograph the people and food of Vietnam.

A full house at Elliott Bay.

Signing books for friends and family.

In Bellingham, the crowd of more than thirty included just a handful of friends and family members. The rest were all curious strangers, who asked lots of interesting questions (we could tell we were in a college town). Afterward, everyone hung around to enjoy fresh spring rolls that we’d brought from Saigon Boat in Seattle (2632 Alki Avenue SW). If you’re ever down on Alki, stop in for a bowl of pho or grilled pork with fresh rice noodles. The banh mi sandwiches are excellent too (we stocked up on those for our road trip to Portland).

Serving spring rolls to the audience.

Our third and last reading was at Broadway Books in Portland. What a fantastic bookstore. Although the crowd was much smaller, it was made up of people close to our hearts, from my high school best friend and college roommate to my high school boyfriend’s parents and our old youth pastor and his wife. As Jules and I read and spoke, it felt as if we were at a reunion in the living room of a close friend. Afterward there was lots of catching up and more spring rolls from Saigon Boat.

It was satisfying to have such enthusiastic crowds (and of course sell lots of books), but most satisfying was to have so many people we love come out and help us celebrate. It felt good to share the Vietnam part of our lives with the important people from our past.

Many thanks to everyone who came, listened, and bought books. For those who would still like a book, Elliott Bay, Village Books, and Broadway Books all have signed copies. Please order from them and support local independent bookstores. Each of these stores was such a generous host, as well as a reminder of what important community gathering places a local bookshop can be.

More photos from the tour can be found on the Communion Facebook page, I’ve been told these links are public and you do not have to sign in to view them. Drop me a note if you can’t see them, and I’ll send photos another way.

Photos from the Elliott Bay Book Company reading

Photos from the Village Books reading

Photos from the Broadway Books reading

Lastly, a thousand thanks to Kurtis Lowe who went above and beyond to set up the readings, drive us around, run the slide shows and, bottom line, make this wonderful week possible.

Tuesday, September 14, 2010

Communion: Pacific Northwest Book Tour

The time has come! Communion: A Culinary Journey Through Vietnam is hitting the road. Please join Julie and me throughout the following week for readings in Seattle, Bellingham, and Portland. We'll be serving Vietnamese nibbles in Bellingham and Portland, and wine in Portland (sorry, Washington, you have such strict liquor laws!).

Elliott Bay Book Company
1521 Tenth Avenue
Seattle, Washington
Sunday, September 19, 2010, at 4 p.m.

Village Books
1200 11th Street
Bellingham, Washington
Monday, September 20, 2010, at 7 p.m.

Broadway Books
1714 NE Broadway
Portland, Oregon
Wednesday, September 22, 2010, at 7 p.m.

More information on Communion is available at my website and the Communion Facebook page. We're looking forward to seeing friends, family, and lots of new faces.

Wednesday, August 04, 2010

Kitchen Sink Chili-Stew-Soup

This dish all started because I made a vow to myself that I will not waste any more fruit or vegetables. I’m an overzealous shopper, so I always buy enough lettuce or plums for an army. Most recently, my wilting produce included half a red bell pepper, half a yellow bell pepper, and green onions. I also had an accidentally purchased can of S&W chili-seasoning kidney beans. Thinking I could make some sort of chili type soup, I chopped the vegetables and mixed them and the beans (not drained) with a box of chicken broth, garlic powder, and World Market mesquite spice.

The result was fine, but unsatisfying. This veggie soup was in desperate need of meat. I walked over to the Farmer’s Market and asked my butcher for a pound of stew meat. Back home I coated the cubed beef in flour, salt, pepper, and mesquite, and I browned it. I tossed it into the pot. Better, but something was still missing.

I gazed at the frying pan with its leftover layer of beef fat and thought … onions. Out I went again, this time to the little produce shop on the corner of Fairfax and Rosewood. One yellow onion later I was back in my kitchen coarsely chopping the onion and caramelizing it in the fat. Into the pot that went, with even more garlic powder and more mesquite. I let it all simmer for two hours, and OMG! Perhaps the tastiest kitchen sink dish I’ve made so far.

While at the market I’d also bought a bottle of Pinot Noir and a French baguette for dipping in the broth. But now plain bread seemed lackluster in light of the hearty stew soup I’d concocted. I opened the fridge, and there like a small miracle before me was half a carton of buttermilk, left behind from my parents’ recent visit. I also had a chunk of cheddar cheese. I hopped online, Googled recipes for cheddar buttermilk biscuits, and came up with one that called for cayenne pepper too—it seemed perfect. And it was!

Add to this sharing the meal with someone I adore, hours of good conversation, John Coltrane and Art Blakey playing in the background, and that bottle of red wine, and this turned out to be the recipe for a perfect evening.


Kitchen Sink Chili-Stew-Soup

Ingredients:
  • Half red bell pepper, coarsely chopped
  • Half yellow bell pepper, coarsely chopped
  • 6 green onions, green and white parts, coarsely chopped
  • 1 lb. chuck/shoulder (stew meat), cubed into half to one-inch pieces and browned in flour, salt, pepper, and mesquite spice
  • 1 yellow onion, coarsely chopped, caramelized in the beef fat
  • 1 32-ounce box chicken broth
  • Garlic powder
  • World Market mesquite seasoning blend
Directions:

See the description above the photo. Note that I went heavy on the mesquite to give this soup a real kick.

Cheddar Buttermilk Biscuits
adapted from Allrecipes.com
 
Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (I used almost a teaspoon)
  • 1/2 cup cold butter or margarine
  • 1/2 cup shredded sharp Cheddar cheese
  • 3/4 cup buttermilk
Directions:

1) In a bowl, combine the flour, sugar, baking powder, salt and cayenne.

2) Cut in butter until mixture resembles coarse crumbs.

3) Add the cheese and toss.

4) Stir in buttermilk. The dough will be sticky.

5) Divide dough into eight parts to make drop biscuits. Place on an ungreased baking sheet.

6) Bake at 425 degrees F for 15-18 minutes or until golden brown. Serve warm.