Family Secrets and Fairytales

The Forgotten Garden by Kate Morton
My rating: 4 of 5 stars

4 1/2 stars (spoiler-free review)

I am a great lover of readable historical fiction, and I also love grown-up fairytales. The Forgotten Garden has so many elements that make it lighter than its 547 pages would suggest. There are fairytales woven throughout the book, beautifully written scenes and settings, shifts in time and place, and family secrets revealed. Yet more secrets and things that have been "forgotten" reveal themselves as well.

Morton's writing is deft, with characters who aren't entirely good or evil; although I wanted to unravel the protagonists' stories from each of the time periods, I didn't find myself skipping over the antagonists' narratives. Each character is interesting and you can imagine that they have a backstory, and have not been created simply to wind a plot around.

The Forgotten Garden manages to be atmospheric, intelligent, and intimate, with the shadow of a family mystery thrumming at its heart.


View all my reviews

Conversions, Tries, and Colours

I've said it before -- I'm not sporty. I am not the ideal person to live-tweet State of Origin, Game 3. But Jody thinks I'm funny, and most of my Canuck friends are not on Twitter, so... here are my random thoughts. To get you up to speed (at least, as much as I am):

• There are 3 kinds of rugby/football in Australia. I've been here nearly four years and still can't really tell what the difference is:
• NRL: National Rugby League; AFL: Australian Football League; Aussie Rules, aka "footy."
  Confusingly, "the footy" can be used to describe any? So yes, I'm still confused.
• State of Origin happens once a year and is a battle between New South Wales and Queensland. QLD has won for the past 6 years. The internet tells me Origin is rugby league.

Queensland player Petero Civenoceva takes the ball up during State of Origin 3 (AAP Image/Dave Hunt)

I'm so glad they colour-code the teams.

Really? People actually say, "Go the Maroons?" and for NSW, "Go the Blues?"

The other chant is "QUEEEEENSLAAAAANDERRRRR!" I prefer this.

There's a NSW player named Tony whose nickname is T-Rex. He has excessively bright boots -  fluorescent. I approve.

Dang, these men are in good shape.

Dogpile!

That guy just picked up the other guy by the crotch. Is that legal?

A guy had 20 stitches put in his head, but don't worry -- he put on headgear and got back out there.

52,437 spectators - 60 people short of a full stadium.

One of my friends has noted that a NSW player has a rose tattoo on his bum.

I guess that's why the posts are padded? Ouch.

Oh! One of them is losing his shorts...

And that's it! A one-point field goal has won Queensland the match, 21-20. Go the Maroons! ahem.


[Abridged conversation between sports reporter, Lockyer - aka Locky - and a QLD player]

Reporter: "Mate, how was that?"

Player: "Unbelievable, mate, unbelievable."

Reporter: "How is this crowd?"

Player: "Unbelievable, mate, unbelievable."

Reporter: "Well done, mate."

Player:  "Thanks, mate."


Afterward, Jody picks up his untouched wine glass.
Jody: I think we're supposed to drink beer, not wine.
Me: At least I'm drinking mine. And anyway, it's maroon wine!

Lilac care package

Just a few days ago, I was looking at someone's nail-art blog, and they had some polishes by Essie. And then... as if she had known I was wishing for a bottle... my sister sent one to me by mail from Canada!


"Lilacism" by Essie (shade 304)

Essie polish is definitely not a one-coat wonder, but the formula's not bad.  I much prefer it with a topcoat, because the finish is very matte.  I don't have many pastels in my collection at the moment, and Lilacism is a lovely shade, though with the blue undertones I wouldn't say it's a true lilac.

Almond Asparagus Quinoa

Ingredients

1 cup quinoa, rinsed well
1/3 cup almonds, roughly chopped
2 bunches baby asparagus
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup craisins
1       tablespoon lemon juice

Optional: Salt and pepper, fresh parsley

Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 6 servings

Loosely adapted from FoodNetwork.com recipe by Ellie Krieger

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the almond pieces in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Cut the baby asparagus into small pieces, leaving the heads of the spears intact. Add to the skillet and cook for two minutes, while the quinoa is removed from heat.

Fluff the quinoa with a fork. Add the almonds, garlic, lemon juice, asparagus (with any remaining oil) and craisins, and toss. Season with salt and pepper and add chopped fresh parsley if desired.


I substituted many ingredients for what I had in the cupboard, and added baby asparagus that I hadn't managed to eat since market day. The results were delicious, and the birthday girl was happy I'd brought something vegan to her backyard party! This dish tastes great hot or cold.