Dinner Train Book Club: Little Women

Well, you can revoke my license to be a lady. 

In the interest of full disclosure, this was not the first time I've tried and failed to read/finish Little Women...that's right, I did not finish this children's novel.  I did, however, read to the point where Alcott's all "Oh hey reader-guys, if you like this, TELL MY EDITOR.  You know, so I can publish the end."  I felt that was a fair place to end - especially because I spent most of the book wondering when Beth was going to die already (thanks to the Winona Rider/Christian Bale movie for that one).  I would have given a spoiler alert, but I suspect I'm the only adult woman in the country who would be reading a librarian's blog to have not read this.  For this reason, and because hello, we both know the Internets have no shortage for squeefilled reviews of this one, I'm going to refrain from sharing too many thoughts.  But I will say that this is a book FILLED with food, though kind of old timey things that there was no way I was making.  Blancmange?  Get real, Jo.  That sounds unappetizing - it actually sounds like a skin disease to me.   I totally still made a cheese plate based on it though...But more on food below.

It was so rainy, rainier
than Old Man Laurence's
eyeballs when Beth
(finally) dies.

Additionally, because I did see the movie, I'll admit that I felt really weird about picturing longtime crush Christian Bale as a 12-year-old boy, or however old he is at the start - even though who doesn't have a childhood crush on Laurie?  Get it together, Jo.  Also, Amy is still a twit.  And Beth, I'm sorry, because you do die for being good...but what. the. flip.  Grow a pair.  Also, your doll parties are kind of lame.  I think we should introduce you to Anne of Green Gables.  And Meg?  Well, being the oldest is hard, so Ima cut her some slack, but she could use a self-confidence pep-talk.   Jo?  I mean...she's really not of her time, and she did make me snicker with the crusty old aunt, but gawwwwwd.  Stop being so contrary and archetypal!  Laurie is a babe!  Get some!

Thank you to Bean, Sam, Arianna, Bailey, and Lisa (who came all the way from Philly), who all came out on a supremely rainy spring day to eat some salty strawberries!  We had a great time, and even better discussion.  Topics that I remember covering included if this is the first YA (intentionally, unintentionally, or not at all), the feminist vibes, the book being ahead of its time, the cuteness of Laurie, and why it takes forever for Beth to die (okay, that's all me).

Also...I had this book club meeting on June 2nd.  JUDGE AWAY.

Dinner Train Book Club: Little Women Recipes

•  Lemonade

Marmee hits this stuff hard when the girls go to bed.

• Blancmange-y Cheese and Crackers

Way less gross looking than real blancmange

• Sesame Asparagus Noodle Salad

• Salty Strawberry Crumble (Bonus: Cold Pockets)
  
  
  
  
  

Dinner Train: Little Women - Sesame Asparagus Noodle Salad

Jo March does many things well.  Writing, sistering, befriending old ladies and young boys, burning off curls with a curling iron, you get the idea.  She does not, however, cook asparagus well.  Damn shame, because asparagus cooked well is a thing of beauty.  Tossed with some noodles in a sesame soy sauce?  Boom.  Delicious made easy and quick.  I know I made some adaptations, which I noted on a really crumpled and soy-stained Post-It that has been on my fridge since May...but they're a little less than detailed, so I recommend working from the original recipe.

Sesame Asparagus Noodle Salad

(Adapted from Culinate.com)

Serves MANY

Ingredients

Marinade

1/2 cup sesame oil

4 Tbsp soy (but the original says 7, so...)

3 Tbsp Balsamic vinegar

1 Tbsp Rice wine vinegar

3 1/2 Tbsp dark brown sugar

2 tsp salt

2 tsp chili oil (or more if you're feelin' craycray)

1 garlic clove

Fixin's

2 lb asparagus, cut into 1 inch pieces

1 package (approx 14-16 oz) rice noodles

10 scallions, finely sliced

1/4 cup toasted sesame seeds

1 package extra firm tofu, cut into small squares

2 Tbsp sesame oil

1 Tbsp soy sauce

Directions

1.  Mix all marinade ingredients in a large bowl, and stir to make sure the sugar is fully dissolved.
2.  In a large wok, heat the sesame oil and saute the tofu, stirring every minute or so for about six mintes.  Add the soy and saute two to three more minutes until it is absorbed. Remove from heat. and cool entirely.
3.  You have two options for cooking the asparagus.  You can add it to the end of the tofu cooking process (probably 4-5 minutes), or toss it in for the last three or so minutes of the noodle boiling (next step).  The goal is to let it get bright green and crisp, not firmly crunchy.
3. Bring a large pot of salted water to a boil, and cook the rice noodles until done.  Drain, rise, and store in a bowl (or the original pot) with some water to prevent sticking.  Let it cool entirely. 
4.  In a very large serving vessel, toss together the asparagus, the tofu, the noodles, the sesame seed, and the scallions.  For pretty factor, save a bit of the sesame seeds and the scallions to garnish the top with.
5.  Refrigerate for 30 minutes to ensure it is total cooled, and then serve with some lemonade and a quality book club discussion!