China--Country of Contrasts

I just finished reading Patti Lacy’s fourth novel, RECLAIMING LILY, which is partially set in China. I truly believe it’s her best one yet! The book was just released Oct. 1 by Bethany House, and I had the privilege of reviewing it for Faithfulreader.com. Here is the link to the review.
http://faithfulreader.com/reviews/9780764209413.asp

FOR A CHANCE TO WIN A COPY OF RECLAIMING LILY, PLEASE LEAVE A COMMENT.

CONGRATULATIONS TO LISA LICKEL WHO WON LOST IN DREAMS!

Patti is graciously stopping by Taste the World today to share some thoughts on China, Reclaiming Lily, and her writing in general.

Q. Patti, your plots encompass family secrets, fractured families, segregation, and illness. Do you see an "author's theme" developing through your work?

A. God gifted me a career verse, Romans 8:28, as a theme for my “Spanning Seas and Secrets” novels. “And we know that in all things God works for the good of those who love Him, who have been called according to His purpose.” Dear ones, He will work for your good even in the throes of abandonment. Rape. Rejection. Miscarriage. Fatal disease.

Q. In researching Reclaiming Lily, you traveled to China. Do you claim any social, business, or cultural ties to that country?

A. In 1987-1988, my parents taught English in China via the Southern Baptist Foreign Mission Board. YEARS later, God whispered, “Write Reclaiming Lily,” which tells the story of a brave Chinese doctor who just HAPPENS to be Mom’s physician. Can you believe God’s ways? To capture China on paper, I just HAD to go. In May 2010, China unfolded in a BEAUTIFUL way. A soulmate friend who’s a Chinese national guided me to areas rarely seen by Westerners. I explored the complexities and incongruities of this great land.

My passport proves I spent 17 days in a glorious land. I spanned over 15,000 miles, drank gallons of green tea, dined on food rivaling Europe’s gastronomic delights, tiptoed through courtyards where emperors lived, amid their 8,000 buildings and countless servants.

Contrasts abound: Women rinse clothes in a stream swollen with garbage. Women dressed haute couture stroll by. Mercedes limos swerve past rickshacks. Post-modern, neon-lit skyscrapers tower over timeless hutongs (walled neighborhoods) fueled by propane, most with no running water or modern bathroom facilities. My heart found the rhythm of these neighborhoods where we sat on stoops and shared drinks and food with locals. Though I inhaled China books (over 20), the great lady blew to smithereens my every preconception.

Q. How was the street food?

A. We survived (THRIVED) on street food. Locals who saw us eyeing their entrees waved us onto compact stools and said, “Dig in!” Chopsticks tweezed food into six mouths, then back to a communal platter. Never ate better. Never felt better. Since Chinese only eat right-handed, I was a CELEBRITY…and lost eight Midwestern-winter-gained pounds while gobbling stinky tofu, chicken stomach and feet, quail eggs, dumplings stuffed with wild mountain greens, and a dizzying number of delicious veggies and fruits.

Q. Other thoughts on China?

A. China is a ginormous place. But Oh. My. Her beauty swept me away.
Did I gain admittance to orphanages? Interview one who’d relinquished hold on a beloved child? No. Yet if I got it right, China and its people infuse every page of Reclaiming Lily.

China. Kinda like life. The more I learn, the more I realize I don’t know.
Oh, China, I do not know you. But I love you.

Thanks, Patti. And what would a “Taste the World” author interview be without a recipe? Here’s a Chinese recipe that Patti sent to share.

Black Pepper Chicken

Ingredients:
1 skinless, boneless chicken breast, about 8 oz. (cut into thin strips)
1 onion (sliced)
1 green bell pepper (cut into thin strips)
2 tablespoons soy sauce (use 1 tablespoon to marinate the chicken)
1 teaspoon freshly milled black pepper
1/4 teaspoon sugar
1/4 teaspoon Maggi seasoning
2 tablespoons oil

Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked. Add in soy sauce, Maggi sauce, and sugar. Continue to stir-fry until the onions are caramelized. Dish out and serve hot.

Sunny Sicily and Book Winner

Just returned from an amazing week in Sicily with my sister, Patt, where breathtaking beauty, both natural and manmade, filled my busy days. Before I launch into Sicily, however; I want to thank everyone who stopped by to read Patti Lacy’s interview.

The winner of Patti’s recent release, The Rhythm of Secrets, is ANN LEE MILLER.

Congratulations, Ann! Please send me your snail mail address at susan.miura@yahoo.com.

Back to the trip. As the plane descended, an island of mountains rose from the sea. Finally, all the books and Google images were about to become reality. The first couple of days were spent in Palermo, Sicily’s capital, where everyone drives teeny cars or motorcycles inches apart from each other, miraculously avoiding accidents. Traffic signs are viewed as mere suggestions. Note to self: never, ever drive in Palermo. For this reason and many others, I was happy to have a tour guide, and happier still that our group numbered only six.

Our hotel faced an apartment building from which laundry hung from every banister, just like you’d imagine. Couldn’t resist snapping a few shots.

While staying in Palermo, we visited two cathedrals in the Monreale area, built by the Normans who conquered Sicily when it was occupied by the Greeks. The Greeks had built enormous temples to their gods, which the Christian Normans destroyed. The used some of the pillars and other parts to build churches, decorated with magnificent mosaics and statues. Walking into these cathedrals filled me with awe and a sense of peace. Photos could never truly reflect the wonder of these masterpieces.

Our first lunch on our own served as an interesting lesson in Sicilian dining. On the plus side: meals are beyond delicious, made with fresh ingredients, colorful, masterfully seasoned. Desserts: Mama Mia! Creative and vibrant, rich with ricotta, mascarpone, almonds, pistachios and fruit, often artfully decorated with marzipan. Wonderfully decadent! On the flip side, you are charged a sitting fee (usually $2 or $3 per person, depending on the location) and always charged for water, which is room temperature. Waiters tend to leave you alone once the meal is served, so if you need anything….oh well.

If you visit Sicily, don’t miss a visit to Erice, a mountaintop village with an amazing view of the coast and a castle dedicated to Venus, as well as a lovely church. Narrow winding streets are lined with artsy shops selling ceramics, souvenirs and more. A quaint square (piazza) is surrounded by cafés and pastry shops with tempting cannoli shells waiting to be filled upon request. A visit to Erice transports you to another world, another time. Put it on your bucket list.
That’s probably enough on Sicily for one post. Stay tuned for a few more sights, tastes and photos, along with a recipe, next week.

Women's Secrets Unveiled

Before I head off to Sicily, I'd like to introduce you to my great friend and mentor -- one of God's amazing blessings in my life! (Stay tuned for Sicily pics in 10 days.)

Got a secret? Who doesn’t? Author Patti Lacy knows us women have pretty interesting stories tucked away in our pasts. And some, as she has found, make great novels…with a little embellishment, of course.

LEAVE A COMMENT FOR A CHANCE TO WIN A COPY OF PATTI’S NEWEST RELEASE: THE RHYTHM OF SECRETS!

Patti launched her writing career with a trip to Ireland to research a friend’s story. The result? An Irishwoman’s Tale, released in 2008. Next it was on to Louisiana, a trip that produced What the Bayou Saw. She travelled to China for Reclaiming Lily, to be released in October. But let’s talk about the here and now. Patti’s newest title, The Rhythm of Secrets, was released in January. Look for my review of this excellent read coming soon to Faithfulreader.com. In the meantime, here's a synopsis:

Sheila Franklin has masqueraded as the precocious daughter of avant-garde parents in colorful 1940s New Orleans, a teen desperate for love and acceptance, and an unwed mother sent North with her shame. After marrying Edward, Sheila artfully masks her secrets, allowing Edward to gain prominence as a conservative pastor. When one phone call from a disillusioned Vietnam veteran destroys her cover, Sheila faces an impossible choice: save her son and his beloved…or imperil Edward’s ambitions. Inspired by a true story, THE RHYTHM OF SECRETS intermingles jazz, classical, and sacred music in a symphony trumpeting God’s grace.

Welcome Patti! First, I have to say I devoured The Rhythm of Secrets from cover to cover and loved every word. What did you do and where did you go to research this one?

Susan, I spanned the world—through the real-life story of Sandy Sperrazza, which I read in the Chicago Tribune. Then I let my fingers do the dialing—God got me in touch with octogenarian N’Awlins gardeners, a fireman, a tour guide—all kinds of folks chipped in on this one. Did I mention doctors? Nurses? Car aficionados? My coup de grace came when a local ISU professor, of Thai birth, plopped himself into my story and practically coauthored the chapters set over in Southeast Asia. Susan, it really does, at least in my case, take a village to support an author! You can just glance at my acknowledgments and see what I’m talkin’ about!

Here’s something I’ve always wanted to know about a Patti Lacy book: How much fact vs. fiction? And how do you decide?

The story just kinda writes itself. I start with that snippet of a story that captures my mind—in this case a mother, holding her baby just that one time—for the length of a cab ride—and see if I can fit other “narratives,” either from other real-life people, from my own past, or just little floating gray brain imaginations! What kind of feedback have you received from the women whose stories you’ve told? They all still talk to me!!!! Actually, at least two of them would rather not read the books. Isn’t that kinda weird? They say the memories are just too painful.

Can we get a sneak peek at the plot of Reclaiming Lily?

Two women. Two cultures. One child. When a deadly disease strikes the Wang family, Harvard graduate Dr. Kai Chang must alert Lily, the sister Kai left on orphanage steps nine years earlier. Standing in her way is Gloria Powell, a Fort Worth pastor's wife who distrusts Kai and thinks her entry into Lily's life will send the troubled seventeen-year-old over the precipice of teenaged angst. A Texas-sized tornado whirls about the meeting place of the Changs and Powells as tempers and cultures collide. Can Kai, Gloria, and Joy reconcile their differences, surrender their dreams, and allow God to implement a plan that provides supernatural, unbelievable joy?

What’s next on the Patti Lacy horizon?

I’m working on a series set in my home town, Normal, Illinois, the first book tentatively titled Below Normal. A church friend inspired my fifth and sixth books. Stay tuned for more!

Do you have a Thai recipe to share with Taste the World readers?

Can you believe that the day I’m working on these questions, we are going to Thai House, which we consider one of Bloomington-Normal’s best restaurants. I LOVE their papaya salad, their soups—really, all of their dishes. We eat family style and share good eats so at least three or four tastes whet our appetites for exotic and tasty! If you’re a novice in the world of Thai cuisine, start off with Pad Thai. You CANNOT go wrong. Pad Thai can be made vegetarian, with chicken, or with shrimp. We like shrimp best!

PAD THAI

Prep Time: 30 minutes -- SERVES 4

Ingredients:

16 oz. Thai rice noodles (linguini width)

2 cups raw or cooked shrimp, shells removed

2 shallots (OR 1/2 cup purple onion), finely chopped

4 cloves garlic, minced

1-2 fresh red chilies (or as much as you like!), finely sliced

1 egg

2 cups bean sprouts

1/4 tsp. ground white pepper (OR substitute black pepper)

6 green onions, sliced finely

1/2 cup fresh coriander/cilantro

1/2 cup dry roasted peanuts, ground or chopped

2-3 Tbsp. oil for stir-frying (coconut, peanut, corn, sunflower, or canola are all good)

3 Tbsp. chicken stock

Wedges of lime for serving

PAD THAI SAUCE: 2 Tbsp. tamarind paste (available at Asian/Indian food stores) · 1/2 cup hot water · 4 Tbsp. fish sauce (available in tall bottles at Asian food stores) · 1-3 tsp. chili sauce (to taste), OR 1/2 to 1 tsp. dried crushed chili · 3 Tbsp. palm sugar OR brown sugar

Preparation: 1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak the noodles until soft enough to eat, but still firm and a little "crunchy". Drain and rinse the noodles thoroughly with cold water. Set aside. Tip:Avoid over-softening the noodles at this point, as they will be fried later, and you want them to turn out chewy, not soggy. 2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other Pad Thai Sauce ingredients (fish sauce, chili, and brown sugar). Stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar - it is needed to balance out the sourness of the tamarind. Set aside. 3. Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the shallots, garlic, and chili. Stir-fry 1 minute. 4. Add the shrimp plus 2-3 Tbsp. chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump. (If using cooked shrimp, only stir-fry 1 minute.) 5. Push ingredients aside, making room in the center of your wok/pan. Add another 1 Tbsp. oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute). 6. Add the drained noodles and drizzle over the pad thai sauce. Use 2 utensils and a gentle "tossing" motion to combine everything together (like tossing a salad). Keep the heat between medium and medium-high - you want your pan hot enough to cook the noodles, but not so hot that the noodles burns. Stir-fry 4-5 minutes. 7. Add the bean sprouts and continue stir-frying 1 more minute, or until noodles are chewy-delicious and a little bit sticky. 8. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually add another 1-2 Tbsp). 9. Sprinkle over the white pepper, onion, coriander, and peanuts, and garnish with lime wedges (these should be squeezed over before eating). Toss one more time and serve. Thai chili sauce can also be served on the side if desired. ENJOY!

Alluring ARUBA

Aruba! Think beaches…and so much more. It’s true, Aruba has some of the most amazing beaches in the world (often featured on travel channel and “best beaches” lists). Wide, clean, and gorgeous, all with easy public access, like Eagle Beach pictured here. But wait til you hear what else there is to do when you want a break from the sand and surf.

Ancient ruins, eerie caves, a very cool church, a lighthouse…and that’s just the start! Here’s Part 1 of Aruba. I’ll cover some of the other attractions in a few days.

The Bushiribana Ruins are the remains of a gold smelter built of natural stone in 1825. The ruins are crumbling, and unfortunately, marred by graffiti, but still fascinating. If you go, don’t expect guides or brochures – you’re pretty much on your own to wander through them and ponder the past.

You might not expect caves on a Carribean island, but Aruba’s Quadiriki Caves are everything caves should be: damp, dark and full of winding passages and bat guano. On the walls you’ll find Arawak petroglyphs of people, fish and other objects. The caves are located high in the wall of a limestone cliff. At the front of the cave is a small concession that rents high-intensity flashlights. Don’t pass up the opportunity – you’ll need one.

Alto Vista Chapel is another great place to visit on this island country. The bright yellow chapel was built in 1952 on the site of the original Catholic church built in 1750 by a Spanish missionary. To reach it you’ll travel down a winding road lined with white crosses marking the stations of the cross.

California Lighthouse was named after a ship called the Californian, famous…or infamous, for being in proximity of, and receiving distress signals from, the Titanic as it was sinking. Unfortunately for the Titanic, The Californian's radio operator was off-duty and asleep. A few years later, the California sank off the Aruba coast. Now the ship is a popular dive site and the lighthouse is a popular attraction. It’s is surrounded acres of stoned-filled flat land. An area called California White Sand Dunes is very popular with kids who go dune surfing – basically sliding down anyway you can.

More on Aruba in a few days. And next week, stop by for an interview with author PATTI LACY and a chance to win a copy of her latest book: The Rhythm of Secrets. (Absolutely fantastic!)

Here’s a recipe from lovely Aruba:

Pudin di Coco
(Coconut pudding)

¼ cup rum
2 Tbs. gelatin
3 egg yolks, beaten until creamy
1/2 cup sugar
1 cup coconut milk
1 cup milk
3 egg whites
Pinch of salt
1 cup heavy cream

Soak in one-fourth cup rum:
2 Tbs. gelatin

In a saucepan combine:
3 egg yolks, beaten until creamy
1/2 cup sugar

Stir in:
1 cup coconut milk
1 cup milk

Cook over low heat, stirring constantly, until mixture thickens.
Blend in the gelatin until it dissolves.
Chill in the refrigerator until the mixture begins to thicken.
Beat until stiff but not dry:
3 egg whites, pinch of salt. Gradually add the sugar while beating.
In a separate bowl whip until stiff:
1 cup heavy cream

Beat the custard mixture with a wire whisk, then fold it gently into the egg whites.
Fold in the whipped cream.
Mound the pudding in a serving bowl and chill until firm. Serve with lime sauce.

Lime Sauce

1 Tbs.cornstarch
1/2 cup plus 1 Tbs. granulated sugar
1/2 cup Key lime juice
1/4 cup, plus 3 Tbs. water

In a small bowl, dissolve the cornstarch in the 3 tablespoons of water. In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar. Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

THE EMERALD ISLE

Ireland, land of rocky cliffs that rise from the North Atlantic, ancient ruins, Celtic shrines and cathedrals, colorful villages and hidden beaches. Did you know Ireland actually encompasses two separate countries? Northern Ireland, which is part of the United Kingdom; and the Republic of Ireland, an independent country that is a member of the European Union. Both have as many fascinating sites to explore as they do mystical legends. To get in the spirit for the upcoming St. Patrick’s Day on March 17, I will dedicate this week to all things Irish, beginning with food. Come back later in the week for castles, dramatic scenery and famous sites.
Before we talk food…I just have to tell you about a great book set in Ireland by my good friend, author Patti Lacy. Check out AN IRISHWOMAN’S TALE, available in bookstores and from Amazon. From the rugged, green cliffs of rural 1940s Ireland to present day Illinois, you will embark on a voyage of shattered hearts and jumbled lives, linking the fragmented pieces together as Mary, the book’s main character, reveals her history. Listening with her heart wide open is Mary’s new friend Sally, a feisty Southern woman who suspected all along there were stories and secrets hiding in Mary’s heart.

IRISH FOOD – The surrounding sea provides fresh seafood, while sweet green pastures afford plenty of meats and dairy. A variety of vegetables, especially potatoes, are ideally suited to Ireland’s climate and soil. Some traditional Irish foods are:
Seafood Chowder, with fish, bacon, onion, corn, potatoes and “a knob of butter.”
Colcannon, a mixture of mashed potatoes, cabbage and onions.
Irish Stew, containing lamb or mutton, onions and potatoes (do we see a pattern here?)
Got a craving for some Coddle? Here’s the recipe:

CODDLE
The classic Irish coddle recipe is basically a ham, sausage, potato, and onion stove-top casserole. It makes an easy and hearty meal.

1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.
Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout. Yield: 8 servings