Read this, Eat that

While I'm not very picky about the food I eat, I'm extremely picky about the books I read. If I'm going to sit down and dedicate hours upon hours to a book, it's going to be something that sucks me in and consumes me. I love a good book that's well written enough but doesn't require the accompaniment of a dictionary. I want the words to wrap around me like a coat, and I enjoy the themes that make me question my opinions and beliefs.

One such book is The Glass Castle, a memoir by Jeannette Walls. I read it a few years ago, and I've thought about it thousands of times since then. The book is about a family whose parents choose to live an indigent life. At certain moments, the children had to rummage in trash cans and even eat dog food. Both parents were well educated and provided a wealth of knowledge but never were able to follow through with providing basic needs.

This week, Jeannette Walls graced Raleigh with her wit and inspiring perspective. I, of course, went to see her speak...I even asked a question! I took away quite a bit from her speech, but one thing that I wanted to share with you was her view of the economy. She said that a great many of us have never had to go hungry, and most of us have had more than our basic needs most of our lives. However, when you have to struggle or when something really unfortunate occurs in your life, you learn the boundless resilience that you have. You realize that you can bear so much more weight than you ever knew possible. "Anyone can ride a horse," Walls said, "the important part is falling off the horse and recovering." She also said that when things get tough, sometimes all you can do is "push and pray."

One other thing I noticed about Ms. Walls was that she was not bitter. In fact, her mother lives with her on her Virginia property. Walls understands that her parents were severely flawed in much of their parenting, but she is grateful for the importance that was placed on education and learning. She is able to see the best parts of her parents and the few good things about her childhood. I think we all can learn from that. We are all flawed individuals but rather than focusing on those flaws, why don't we emphasize and thank each other for the good characteristics we all have.

Anyway, I think I'm beginning to ramble. Read The Glass Castle and tell me what you think. Also, try this recipe!

Farm Stand Caponata
(this makes a ton, so 1/2 the recipe if you aren't cooking for an army)

2 med. sized eggplants, cut into 1/2 inch cubes
2 T coarse salt
5 T olive oil, divided
2 Diced red onions (1/4 inch dice)
2 T minced garlic
1 can diced tomatoes
salt, to taste
1 cup diced (1/4 inch) celery hearts and leaves
1/3 cup pitted green olives, halved lengthwise
1/3 cup balsamic vinegar
1/3 cup golden raisins
2 T drained capers
Freshly ground black pepper, to taste

Toss the diced eggplant in a colander with the salt. Let it rest for one hour. Blot eggplant and set aside.

Heat 2 T of the oil in a heavy pot over low heat. Add the onions, stirring occasionally, until softened, cook about 10 minutes. Add the garlic in the last 3 minutes.

Add the tomatoes, tomato paste and salt, stirring occasionally, simmer for 20 minutes. Add the celery and simmer 10 minutes longer.

Line the bottom of a bowl with paper towels. In another heavy pot heat the remaining 3 T oil over medium heat. Brown the eggplants in batches, then remove to the lined bowl to drain. Stir the eggplant into the tomato sauce along with the olives, vinegar, raisins, capers and pepper. Simmer (do not boil) 5 minutes, partially covered, over low heat for the flavors to blend. Uncover and simmer 5 mins. longer. Adjust the seasonings. Serve at room temperature as part of an antipasto or on top of little toasts.