Moo by Jane Smiley
crankyasanoldman recommended this book sometime last year & so when I saw it as a used book store a few weeks ago I picked it up. My reading was interrupted by vacation (forgot to tuck it into my carryon) so I just now wrapped it up.
The novel follows the lives of about a dozen characters associated with Moo U - an agricultural university somewhere in the Corn Belt. Nils and Ivar Harstad, bachelor twins, are involved in the administration aspect (with a secretary who really runs the show), while Bob Carlson, Mary Jackson and Gary Olson represent the student body. Timothy Monahan, Cecilia Sanchez, Dr. Lionel Gift and Chairman X are members of the eccentric (and romantically involved) faculty. A couple of “townies” make it into the book as well. Their interactions, set against an atmosphere of bitter winter, budget cuts and shady corporate dealings represent a darkly humourous slice of life.
I enjoyed Smiley’s style of writing, though I was distracted by the previous owner’s incessant highlighting; character names & vocabulary words in particular. It was descriptive, but not overly flowery. The conversations seemed believable, especially between the professors and the administration. I imagine anyone with a background in academia, especially in the Heartland, will appreciate the attention to detail Smiley provides. The large cast of characters and occasionally interwoven subplots can be a little difficult to follow, especially if you set the book aside for any length of time.
This is the first novel of Smiley’s I’ve read, and may look for more once I’ve whittled down Mount To Be Read a little. Recommended to those in the education field with roots in the Midwest.
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Manifold Destiny : The One! The Only! Guide to Cooking on Your Car Engine! – by Chris Maynard & Bill Scheller
I’ve had this book for several years & find myself returning to its tongue-in-cheek attitude every once in a while.
As explained in the subtitle - they do indeed provide detailed information on how to cook on your car engine. Inspired by a desire to keep a pound of pastrami hot while on a trip from Montreal back to Boston, Chris and Bill decided to experiment with preparing meals while on the road. They start with a discussion on what parts of the engine are best as cooking surfaces: the exhaust manifold and fuel injector housing provided the best results. They even include diagrams of a couple of engines to help you find those areas in your own vehicle.
Packaging the food is another important step - three layers of aluminum foil, tightly wrapped with secure seams. Semi-solid foods are to be avoided; most of their recipes focus on a cut of meat. Clearance is always an issue; they stress several times to stay away from the various linkages & not to pull hoses too far out of their original positions.
They put these techniques to the test during the One Lap Around America long-distance rally, where they discovered their Lincoln Town car was ideal for meals such as stuffed chicken breasts or steamed fish. They recommend a list of supplies for a car cooking kit, and even rate 4 different brands of aluminum foil. The second half of the book is recipes, grouped by geographical sections of the US. The Northeast includes dishes like Cutlass Cod Supreme and Thruway Thighs; while the Midwest boasts of Cruise-Control Pork Tenderloin and Leadfoot Stuffed Cabbage. California cuisine is even represented with Poached Fish Pontiac and Chicken Breast Lido. Cooking times are given in terms of mileage - most running between 50 - 100 miles. (approximately 1-2 hours)
I’m no foodie, but the recipes look both doable in that environment, and relatively tasty. Chris and Bill seem to be playing it completely straight; but the whole idea is just oddball enough to get a chuckle or two out of me, even after multiple readings. Recommended to long distance drivers looking for something a bit more tasty than chain restaurants & truck stops.
