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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (May 22, 2015)
BOOKS 3C THE DAILY ASTORIAN • FRIDAY, MAY 22, 2015 WHAT ARE THEY READING? T he Daily Astorian invites people to submit titles of books they are reading and share a few thoughts about the work. This week, the staff of the Beach Books in Seaside shared titles of what people are reading and buying. To submit, send to news@dailyastorian.com Book clubs in Seaside are reading: “A Tender Struggle,” by Krista Bremer. The memoir of a California-born feminist, surfer and aspiring journalist who meets and marries a Lib- yan who was one of eight siblings born in an im- SRYHULVKHG¿VKLQJYLOODJH,WLVDVWRU\DERXWORYH marriage, compromise, parenthood and the differ- ence between the life one imagined and reality. “Flight Behavior,” by Barbara Kingsolver. A young wife and mother on a failing farm in ru- ral Tennessee experiences something she cannot explain while on the way to meet a lover. Her discovery energizes various competing factions — religious leaders, climate scientists, environ- mentalists, politicians — trapping her in the cen- WHURIWKHFRQÀLFWDQGXOWLPDWHO\RSHQLQJXSKHU world. “Empty Mansions: The Mysterious Life of Huguette Clark and the Spending of a Great American Fortune,” by Bill Dedman and Paul Clark Newell Jr. Though virtually unknown to- day, W.A. Clark was one of the richest Ameri- cans ever — a copper baron, railroad builder, art collector, U.S. senator and world-class scoundrel. Yet his daughter and heiress Huguette became a bizarre recluse. “Crones Don’t Whine,” by Jean Shinoda Bo- len. Thirteen essays on how “crones” should live to have productive, happy aging lives. What is selling well: “The Girl on the Train,” by Paula Hawkins “All the Light We Cannot See,” by Anthony Doerr ³7KH*ROG¿QFK´E\'RQQD7DUWW “The Rosie Project,” by Graeme Simsion “The Storied Life of A.J. Fikry,” by Gabrielle Zevin “The House of Sand,” by Honey Perkel (a mystery set in Seaside) “The Boys in the Boat,” by Daniel James Brown “Wild,” by Cheryl Strayed Staff Favorites: “Natchez Burning” and “The Bone Tree,” by *UHJ,OHV7KH¿UVWWZRERRNVLQWKHWULORJ\IHD- turing Natchez Mayor Penn Cage and his father, beloved family doctor Tom Cage, who is now ac- cused of murder. Alternating between present day and the tumultuous 1960s, these are fast-paced, Alexandrea Brandon Karen Emmerling PHVPHUL]LQJWKULOOHUV9HU\ZHOOZULWWHQDQGGH¿- nitely page-turners. Young Adult Favorites: ³,:LOO$OZD\V:ULWH%DFN+RZ2QH/HWWHU Changed Two Lives,” by Martin Ganda, Caitlin ³2UKDQ¶V ,QKHULWDQFH´ E\ $OLQH 2KDQHVLDQ $OL¿UHQNDDQG/L]:HOFK&DLWOLQQHYHULPDJLQHG When Orhan’s brilliant and eccentric Turkish when she picked a pen pal from a country she had grandfather, who built a dynasty out of making never heard of, that she was choosing the person kilim rugs, is found dead, Orhan inherits the de- who would be her lifelong best friend. This is a cades-old business. But his grandfather has left true story of a friendship across continents that will the family estate to a stranger thousands of miles keep you turning pages while it warms your heart away, an aging woman in a retirement home in Los and gives you hope. Angeles. Her existence and secrecy about her past ³,¶OO*LYH<RXWKH6XQ´E\-DQG\1HOVRQ7KH only deepen the mystery of why Orhan’s grandfa- story of fraternal twins and burgeoning artists, ther would have left their home to this Armenian Jude and Noah, who have become estranged. But woman rather than to his own family. the reason is unclear as they each tell their stories in alternating chapters and timelines — he from ³7KH'HDG/DQGV´E\%HQMDPLQ3HUF\,QD the age of 13 and she from the age of 16. clever reimagining of the Lewis and Clark Expe- dition, Percy tells the story of a post-apocalyptic Juvenile Favorites: America ravaged by plagues and nuclear war. The “Vegetables in Underwear,” by Jared Chapman. SDLUVHWRXWWR¿QGDOLYDEOHFLYLOL]DWLRQZHVWRI6W Humorous look at vegetables in various unmention- Louis and end up on a perilous journey ending in ables. Great for kids just getting out of diapers. Oregon. “Red: A Crayon’s Story,” by Michael Hall. Red’s factory-applied label clearly says that he is “The Light of the World,” by Elizabeth Alexan- red. But despite the best efforts of his teacher, fel- der. Esteemed poet Alexander beautifully recounts low crayons and art supplies, and family members, her life with Eritrean-born Ficre, an exuberantly he only draws blue. creative painter and chef. More a love story than a Karen Emmerling is owner of Beach Books in tragedy, Alexander is a marvelous writer. Seaside and Alexandrea Brandon is an employee. Traditional carbonara is luxurious delight Cooking WHAT’S GOURMET RECIPES FROM LOCAL CHEFS By PETER ROSCOE For The Daily Astorian ³, DP QRW RI ,WDOLDQ GH- VFHQW EXW , OLYHG LQ ,WDO\ LQ DQG,OHDUQHGPRVW RI WKH UHFLSHV IURP ,WDOLDQV and many of them have given me the thumbs-up for respect- ing the great traditions of their IRRG6R,JXHVV\RXFDQVD\ ,KDYHEHHQ,WDOLDQDSSURYHG´ &DUERQDUDLVDQ,WDOLDQID- vorite not seen on menus very often. Although it is quite simple to make, if it is done slightly wrong it loses its creamy consistency and be- comes grainy, so there is some skill and timing needed to turn it into a luxurious delight. ,WDOLDQ FXOWXUH LV VR KDUG- wired to it’s food, every dish has a name and a reason for that name. Carbonara is no H[FHSWLRQ,WLVDGLVKFUHDWHG by coal workers and when you see the ingredients you can imagine these hardy folks tak- ing a break from their gnarly ZRUNDQGHQMR\LQJDIXO¿OOLQJ meal. JOSHUA BESSEX — The Daily Astorian Chef Peter Roscoe stands in the dining room of Fulio’s Pastaria, Tuscan Steak House and Delicatessen. Peter Roscoe is chef-pro- prietor of Fulio’s Pastaria, Tuscan Steak House and Del- icatessen on Astoria’s Com- mercial Street. Fulio’s has been open since 2003. It is the ¿IWK,WDOLDQUHVWDXUDQW5RVFRH has worked in or owned since 1971. Carbonara Ingredients 1/2 pound quality dry Spaghet- ti, Linguini or Bocatini pasta 1/4 pound diced pancetta or bacon 8 eggs (farm fresh if possible) 6 ounces finely grated pecorino romano cheese 6 cloves of garlic, either crushed and minced or finely sliced. 2 tablespoons minced Italian parsley pinch – red chili flakes sea salt and fresh grated black pepper Olive oil/canola blend Technique In a large pot, boil lightly salt- ed water and add the dry pasta, cooking for approximately nine minutes, until al dente. In a large skillet or frying pan, add a tablespoon or two of the oil and start browning the pancetta. It will shrink a bit as it cooks and secrete its deli- cious fats into the oil. As this is happening, but before it is burnt, toss in the garlic. It is OK if the garlic slightly browns, but it must not burn. Set aside until JOSHUA BESSEX — The Daily Astorian Carbonara is quite simple to make, but requires some skill and timing to create the perfect creamy consistency. the pasta is done. In a separate bowl, beat the eggs for two minutes, then add three-quarters of the cheese, the chili flakes and a bit of the salt and pepper. When the pasta has reached the desired consistency, use a strainer to lift it out of the water and add it to the reheat- ed pan. Make sure to add a bit of the starchy pasta water (this is where the skill and timing play) — not too much, but not too little. When the pasta, water and pan ingredients have reheated, TURN OFF THE HEAT and add all the egg to the pan. Flip the pan and use a set of tongs to turn the eggs throughout the dish. If done correctly, it will reach a creamy consistency. Add to a large serving bowl, garnish with the remaining cheese and parsley, serve with delicious bread and beverage of choice. Enjoy. Then return to the coal mines. W hile other n ew spa pers give you less, The D a ily Astoria n GIVES YOU M ORE O u r n ew C APITAL B UREAU covers the sta te for you From left: Peter W on g, H illa ry Borru d , M a teu sz Perk ow sk i
