Copied over from Very Good Taste and Wannabe Wino:
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.
The VGT Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
Beyond the surface of a quarter-to-mid-life crisis (is there a third-life crisis?) coming-to-terms tale, there is enough in this novel to warrant a revisiting, or at the very least, a good analysis. Spencer uses Avery's attention to detail to highlight sounds and colors and tensions that surely have more significance than being simply repetitive and ambient. He tends to overdescribe his scenes and occasionally Avery narrates us for pages on small details or seemingly irrelevant memories. In fact, in one conversation with another man on the tour, Spencer gives a flash of awareness as he cuts his own rambling short by briefly summarizing the drone of Avery's companion. Spencer's novel is thoughtful, and his choices meaningful. Though it has its flaws, the story pulls you through and though a bit monotonous (to force his reader to relate to Avery's general sense of ennui?), in the end, the heavy-handed philosophy about life is a positive development, leaving an overall enjoyable reading experience and some good food-for-thought about relationships, commodities, morals, and, as trite as it may be, the meaning of an individual life in the big world.
Many judgments are made about the sex tour's participants - mainly the men and women, and rarely the owners, operators or even the shadowy "contacts" which turn out to be little more than pimps with higher paid prostitutes than the American hookers that are left behind by the men on the Fleming tour. Spencer appears to carefully leave any final decisions up to the reader, even as his protagonist seems to come to his own conclusion. This ambiguity gives the reader a wonderful experience of the equivocation, even if one's own opinions are pre-determined, that dances through both Avery and many of his compadres. Some men are sure of their right to purchase attention, affection and physical interaction. Some men feel the price they have paid gives them a right to something better than even they are being given. The women seem to be of a more similar mind - there is a resounding notion across the board that each woman is a salesperson, that sex and feigned affection is a business, even if some women are more carefree about the business than others.
It is this dichotomy, however - female nonchalance versus male ambivalence - that is either (again, the ambiguity) thought provoking, or a bit juvenile. Only one female character, one whom I dare not mention lest I spoil the plot, expresses any truly apposite stance on the entire tour. I want to believe that Spencer wanted to be thought provoking. I'm not sure that it is fully carried off, but perhaps a shadow of intent is there. Everything wraps up too neatly at the end with a nod towards the bigger picture for it to really achieve a serious level. With that dash, then, of juvenility, Spencer allies himself with his protagonist, as a man with a lot to think about, still a bit to learn, and a keen sense of observation to pull him through to his ultimate destination.
The parallels in each sister's struggle are found naturally and do not feel forced. The details about the time and places are engaging without being overwhelming. De Pontes Peebles draws the stories along, bubbling for a crescendo that, despite the well-crafted story lines, never quite comes along. There is much drama and action, but the book does not seem to reach a traditional climax. The ending is satisfying and does give the reader some insight into the future of the characters, but it happens all of a sudden, as if the author realized that the book was well over 600 pages and just couldn't go on for another 600. All this considered, this book is an enjoyable read with much to reveal about a fascinating point in history.
Though the children are being taught to abstain, and Ruth laments finding herself in the position of an abstinence teacther, the real abstinence in question is being practiced by Ruth and Tim. Ruth, as we are reminded ad nauseam, is a forty-plus divorcee who hasn't had sex in two years. Tim is a recovering addict who found his way out of a serious drug and alcohol addiction through Jesus. These are the defining aspects of these characters, driving all of their decisions and interactions, and it is their abstinence, or the examination of their life in abstention, that teaches Ruth and Tim their most important lessons.
The Abstinence Teacher initially sets up a potential conflict between Ruth's sex education class and her belief system against the born-again church values and Tim's imposition of his religion on the youth soccer team he coaches (Ruth's daughter, Maggie, is one of his best players). This, however, is shadow play, yet again. The soccer team and the religious conflict bring these two characters together and loosely carry the story along, but there is no real conflict in this novel. Instead, Perrotta presents an interesting and heartfelt character study, a study of abstinence in a multitude of meanings, and through that examination, we also find indulgence to be as complex.
The lack of a true driving conflict gives this novel the feeling of a meandering journey through the lives of two suburban parents, each sorting through a different set of baggage. Once a reader stops looking for a more classic beefed up plot, The Abstinence Teacher is a pleasant, thought provoking read which keeps you largely in suspense as to its predictable foregone conclusion. This novel is not brilliant, but only because it is not heavy handed and the shadows are light and approachable. It is engaging and accessible, and though Ruth and Tim have very specific challenges to face and process, they too are light and approachable, which makes sharing their journey worthwhile.
Last night, I had an eating epiphany. I was trying to use up the fresh vegetables and pork medallions in the fridge because I'll be out of town for a few days. I threw together a healthy (relatively...), tasty meal and found that because of my conscientious shopping habits over the past week or two. Here's what we ate:
Berkshire pork medallions smothered in garden fresh (my terrace garden!) sage and rosemary as well as locally grown green garlic cooked in organic extra virgin olive oil and a bit of white wine, salt and pepper
Locally grown asparagus dotted with butter and balsamic vinegar, roasted and then sprinkled with fresh Parmesan
Mache and radish salad, both ingredients locally grown with homemade vinaigrette
The staples that I have at home are not all organic or local, so the white wine, salt, pepper, butter, vinegar and Parmesan were not completely in line with my focus on eating fresh, local and/or organic whenever possible. This will change as I make sure to stock only pantry items that fit in (as much as I can find them).
It was such an aha! moment when dinner was wrapping up and I'd realized that by making the right choices about shopping, I could very quickly and easily make the right choices about eating. Now about those M&Ms that I had for dessert....
...but I won't.
Well, that's not how the song goes, but I've been taking the pup for evening walks every so often instead of my usual morning duty, and you really can fall in love with a skyline at twilight. It really doesn't matter if it's New Jersey or Manhattan or Dubai or Des Moines. I am remembering what a peaceful time dusk is and it really makes me appreciate these longer days and the warmer weather. That, today, is what I am thankful for.
This month, TheKitchn.com, one of my favorite blogs, is doing The Kitchen Cure, an 8 week kitchen makeover-of-sorts, based off of Apartment Therapy's Eight Step Home Cure. I really need to do a full cure, which is going on over at apartmenttherapy.com, but my kitchen is my current disaster area and it really is where I spend most of time and disorder there is one of the main sources of my household anxiety.
The first step was to go through the pantry and purge old, unhealthy, undesirable food items. I actually purged quite a bit which made me quite pleased. I had thought that I was pretty on top of things, but my pantry cupboards are narrow and deep, hiding all sorts of surprises.
Now that I've cleared out the old stuff, I plan on making a list of what I have in there so that I know what is on hand for quick meals and have a better idea of how to re-stock. I'm not 100% sure on how I want to do that. Paper lists seem to make clutter and become messy. Electronic lists aren't always convenient. I may default to google docs to keep a pantry list since at least it can be accessible by any computer. After that, I'll need a real organization solution for the cupboards. But, my friends, baby steps!
In addition to not starting, I also waste a lot of time. It actually seems like this might be a separate problem. At any given time, I have to choose to work on a project (even a fun labor-of-love project) rather than waste time watching television or napping or laying about the house. That may be the biggest struggle, but I'm committed.
I've come up with a list (see the sidebar on the left - your left) of things that I'd like to accomplish for myself. Some are rather lofty and general like live more passionately and some are pretty concrete like visiting all 50 states. It's a bit overwhelming to think that there are 19 things that I should work on at any given time, but they are all good positive things and I'm certainly allowing myself to take baby steps.
The easiest to focus on right now include cooking and reading. I'm tackling both by looking through Think Like a Chef by Tom Colicchio. I'm just in the first chapter on roasting and I'm thinking of roasting a chicken one of these nights, just to try out his recipe. I've tried a few and they've been tasty, but getting the perfect roast chicken is one of those feats that a food/cooking-lover is supposed to master, right? I'm also reading My Life in France by Julia Child and Alex Prud'Homme, and Julia's enthusiasm for mastering the perfect roast chicken is certainly contagious. The Barefoot Contessa also has one that uses something like 20 cloves of garlic, which I'll have to try someday, but for now, I'm going to try and master roasting Tom Colicchio's way.
