Eating My Words (A Food Blog Rendered from Literature): What Would Dan Brown Do?

Holy wars. Hassassins. Antimatter. The Vatican. Murder. Mystery. I don't know how he does it, but Dan Brown writes some of the absolute best books on my shelves.

Angels and Demons was written before The DaVinci Code, but I'd never given it any notice. Had never even heard of it until ~ after that first Tom Hanks film ~ I began scouring thrift shops for anything with Dan Brown's name on it.

I'd already read The DaVinci Code ~ which was a true page turner. I loved it! I loved Angels and Demons even more! Brown's books read like episodes of Nova Science bathed in John Grisham and Ken Follett novels. His writing is impeccable ~ and his ability to create intrigue and capture the reader's interest is epic!

I recently watched the 9-part mini-series Pillars of the Earth based on Ken Follett's book. In many ways, it reminded me of Dan Brown's three most popular novels (Angels and Demons, The DaVinci Code and Lost Symbol) because it told a story of the politics of religion, unholy holy wars, treachery, murder. The only thing missing was Brown's Über dose of scientific intrigue. (However, Follett does give a shout out to geometry. Bless him!)

Rufus Sewell plays Tom Builder in the mini-series.
He's yum-yums!

Watching this series left me hungry for more. So I picked Angels and Demons back up. Brown is more interested in intrigue than what main character, Robert Langdon, eats. And that's just fine with me. I WANT to read about conspiracy theory, about bad guys in disguise, about antimatter and its uses (or misuses). I can always IMAGINE what Langdon must be eating while in Rome . . .

I could base these imaginings on an experience of my own. A couple of years ago, I went on sabbatical to Monastery of the Holy Spirit in Conyers, Georgia. I wasn't sure how I'd fit in . . . me: a spiritual wanderer amidst monks who had settled into one space of faith. I was as welcome as I've ever felt anywhere. ("Not all who wander are lost." ~ J.R.R. Tolkien)

I was free to walk the grounds, meditate, dance, enjoy vespers, hang out at the book store reading for hours at a time, even drink a beer if I liked. It was quiet in a deeply peaceful way ~ not at all depressing or somber.

Inside the gorgeous chapel ~

The courtyard where I did most of my reading, journaling and meditating ~

While at the monastery, I attended a few classes called The Spirituality of Imperfection. (Now THERE'S a concept!!!) The Abbot taught this. He was young-ish and handsome and quite casual, down-to-earth. He said that all monks ~ by definition ~ are mystics. "But I'm not," he admitted.

After morning class, I would trudge to the dining room. This was, indeed, simple fare ~ but sometimes that's all you need. I learned that most of the food served to monks and guests is grown on the property. There were a lot of soups. (As a young mother of 4, I quickly realized that adding rice, noodles or water to any meal could stretch it and stretch it!)

At meals, all of us on retreat walked up to the simple buffet and silently took our food. There was no talking in the dining area. The only sounds were that of silverware clinking and the CD of Gregorian chants playing.

Besides the soups, there were muffins. And fresh fruit. Also bagels, which seemed strangely out of place at a Messianic monastery (until I read that Rome is heavily influenced by Jewish food traditions.) One night, chicken was served. I asked a nun if there was anything vegetarian. She found a lone veggie burger, prepared it and brought it to me. Later, I walked into the back of the kitchen and helped her clean up after that evening meal. We did not speak, but our hands worked together under the water flowing in the sink.

I have this image of the reality of religious piety as being just like what I experienced at that monastery. But I've always doubted the Pope ~ in his walled city ~ eats so simply. Those visiting Rome can get their fill of decadence all over the city. But the Pope? Story has it that Romans believe their food is the best in the world, and Pope John Paul II caused quite a stir when he requested a Polish meal!

The Fountain of the Four Rivers in Rome ~

About three decades ago, a friend of mine married a first generation American of Italian descent. Her mother-in-law taught her how to cook Americanized Italian food based on old family recipes. My friend, in turn, taught me. When she and I made eggplant parmesan together that first time, I thought I was eating something exactly like what they were eating in Italy.

Walk into any Italian restaurant in America ~ and you'll be treated to our common idea of Italian cuisine: pizza, pastas, marinara sauces, lasagna. Anthony Bourdain once mentioned that many ethnic restaurants have "secret menus" for people who are from other countries. I doubt that applies to most Italian restaurants ~ but if it did, you're more likely to be served oxtail, conch, calamari, stuffed zucchini blossoms or lamb than our American idea of Italian foods. They do, however, serve pasta as much as our mamas told us.

No doubt Robert Langdon was well-fed as he helped solve the atrocities against holy men at the Vatican in Angels and Demons. This book begins with a nightmare and ends in resolution. Brown is extremely efficient at tying up all loose end. Between beginning and end ~ while Langdon is most assuredly enjoying some wonderful meals ~ there is enough science and intrigue to keep you up all night reading.

Dan Brown is brilliant!

(But . . . can he cook?)

RECOMMENDED PURCHASES

I own all of Dan Brown's novels, but my favorites are those which mix religion, mystery and science. They are Angels and Demon, The DaVinci Code and Lost Symbol. I highly recommend them all!

The Spirituality of Imperfection by Ernest Kurtz and Katherine Ketchum ~ I'd been gifted with this book about 10 years ago, but never read it until I was at the monastery. It is a wonderful message of grace ~ and a lesson in acceptance of the flaws of others, as well as our own.

Pillars of the Earth by Ken Follett ~ This is one of those novels that sticks to your ribs! For days after I'd finished it, I longed to have more chapters! I also want to check out Follett's Fall of Giants. Though I haven't read this one yet, I am interested because it examines the 20^th century leaders and tyrants.

General Foods International Coffees® ~ In Rome, strong coffees and espressos are a very important part of the diet. These coffees are probably not close to what the Pope drinks, but I got hooked on them when I was a single working mother. (Otherwise, I drink my brewed coffee black.) My favorite flavor is Café Vienna.

Chant: The Benedictine Monks of Santo Domingo de Silos ~ The Monastery of the Holy Spirit is a Trappist monastery. This CD, however, is the only one I own and, therefore, the only one I can truly vouch for. There is something so comforting to me in the sounds of literagy and meditation.

RECIPE

Darlene's Eggplant Parmesan

Ings:

1 medium to large eggplant

Marinara sauce

½ cup Parmesan Cheese (NOT the powdered stuff; the real stuff!), shredded

1 ½ cup medium to sharp cheddar, shredded

1# bag noodles (any type), cooked and drained

Salt, to taste

½ cup+ corn meal

½ cup+ flour

1 egg

1 cup buttermilk

Canola Oil

Cube eggplant into bite-sized pieces. In a separate bowl, mix egg and buttermilk well. Dredge eggplant pieces in egg mixture, then batter with a mixture of the flour and cornmeal. Heat oil, drop eggplant into hot oil. As they become golden brown, place on a paper towel (to drain oil) and salt to taste. At this point, my kids used to beg for pieces of the fried veggie. Frying it loses the strange eggplant texture and makes it a nice snack all on its own.

Pour prepared noodles into a casserole dish. Cover with eggplant, then follow with marinara. (You may also alternate layers of eggplant and noodles.) The marinara sauce should permeate eggplant and noodles. Parmesan cheese next, then the cheddar. Bake on 425° until cheese is melted and bubbling.

It tastes WAY better than it looks! :-)

Darlene's Marinara

Ings:

1 onion

2 garlic cloves, minced

2 carrots, julienned

5 tomatoes, cubed

1 can tomato sauce

Canola or olive oil

Heat oil, then add veggies: carrots first, then onion, then garlic. Once the onion is translucent, add your tomatoes. Stir for another 5-9 minutes. Add tomato sauce and heat thoroughly and let moisture reduce slightly.

Last night, I attended another holiday dinner with friends. This has nothing to do with Rome, but I served a lovely Mexican Milk Cake (Tres Leches) which was wonderful! I'd like to share it with you!

The buffet!

Good times with great friends ~

Well, somebody's being shy!

Add caption

My Mexican Milk Cake

For cake:

1 yellow cake mix

3 eggs (I use about 11 quail eggs)

2 tsp cinnamon

1 cup water

For milk sauce:

1 can coconut milk

1 can milk

½ cup powdered sugar

Water

For topping:

½ pint whipping cream, whipped to form stiff peeks

DO NOT PREPARE CAKE MIX AS PER BOX INSTRUCTIONS! Mix all cake ingredients (above) together well. Pour into a 9 x 13 dish that has been coated with cooking spray. Bake at 350° for 25 minutes ~ or until center is firm and springy. Remove from oven and immediately poke holes all over the top with a fork.