Bread and Books

In the fall of 2013 our MOPS group (Mothers of Pre-Schoolers) kicked off another year together and announced to the group of ladies that we’d be doing a book club together that fall.  Anyone who was interested was invited to pick up a copy of Bread and Wine by Shauna Niequist and read it before December.  Bread and Wine just might be on my list of top 5 favorite books of all time.  It’s the book that inspired this topic for my 31 days of writing challenge.  Shauna did basically what I’ve been doing here all month—sharing stories of inviting people into her life around her table and sharing recipes throughout the book.  Each chapter was an essay on something connected to the topic of food, hospitality, gathering together and being people who come together around a table and each chapter included a recipe that had to do with what she shared.  I love it, I’ve read it numerous times, given it as gifts more than any other book written, and cooked most of the recipes from it.  We decided for our MOPS book club that fall to read Bread and Wine and then gather together at the home of one of our mentor moms for a meal together—with everyone cooking something different from the book.  We had an absolute feast that night, with probably 15 moms having read the book, each of whom brought something to add to our potluck.  We piled our plates with Shauna’s bacon wrapped dates, mango-chicken curry, enchiladas, a green salad, goat cheese biscuits and winter white bean soup.  We poured wine and broke bread as we made trips around the island counter filling our plates with a little of each item.  As we feasted we talked about the book and how we each resonated with different pieces of her story.  Talking about the food and Shauna’s stories paved the way for us to start sharing our own stories—everything from kitchen mishaps to parenting struggles to the absolutely hilarious recounting of a friend’s attempt to train her puppy—we laughed until tears poured down our faces as we refilled our plates and headed in to try the desserts from the book.  Blueberry crisp, toffee, and cookies from Shauna’s favorite bakery all rounded out a fantastic meal. 

It’s no secret if you’re a friend of mine that I love books, almost as much as I love food.  I love reading books but even more than that I love the connection and community that can be formed around books.  Book clubs are awesome and intentionally reading the same book as a group of others and then discussing it can be a wonderful experience.  I’ve often found, however, that sometimes the most meaningful connections I’ve formed with someone around books happen more organically, in every day life.   I’m constantly striking up conversations with others I see holding books in coffee shops, in line at the airport or at a playground.  When I finish a book I know someone will like I’ll text them right away with the title and we’ll chat back and forth about the author.  Books bring people together and provide us with a place to jump into conversation that starts with the lives of a character but often quickly turn into how our own lives connect with whatever the author was saying. 

I’ve heard from a few people this month that I’m inspiring some of you to try hosting more often but for a variety of reasons that feels overwhelming.  I totally get it.  I have little ones that absolutely wreck my house every single day.  They complain about my dinners about 99% of the time (except on pizza or spaghetti night, then we can have a whining-free evening).  My kids have earlier bedtimes so we can’t do late night events with other families and those things just make hosting others feel complicated or difficult.  If that’s you, and that’s where you’re at, consider trying your own “bread and wine” night.  It doesn’t have to be this particular book, but a super fun way to have a meal together without doing all the work is to tell guests to bring something cooked from a particular chef or cookbook and then everyone gets to taste several recipes at once.  Maybe have a night where everyone has to bring a recipe from The Pioneer Woman’s blog or from Mix and Match Mama’s website.  Maybe have a night where everyone brings their favorite find from Pinterest or if you and your friends really do love reading choose a book and everyone bring a dish that somehow reminds you of that particular story.  Toss the toys to the corner of the living room, wipe down the kitchen counters and prepare your one dish that you’re contributing.  Then open your doors and let your friends arrive and fill the counter with a buffet of food that all ties together somehow.  Remember just because you’re hosting a meal doesn’t mean you have to do all the work!  Do you have a favorite food memoir or book you think would make an awesome center piece for a dinner party?  Food and books are amazing vehicles we can use to bring people together, but they’re just vehicles—the real magic happens when we arrive, take a deep breath, and launch into conversation, sharing some of ourselves with those seated around us.  

So of course tonight I have to share my favorite recipe from Shauna's book.  Her mango-chicken curry is amazing.  It's a lot of chopping ingredients ahead of time but then it can simmer for a long time and you can simply stop by and stir it every now and then.  It feels fancy but isn't hard at all and makes enough for a crowd. 

Mango-Chicken Curry from Bread & Wine by Shauna Niequist
1/4 C. flour

2 TBSP. curry powder

1 tsp. sea salt

1/4 tsp. cayenne pepper

2-3 Boneless Skinless Chicken Breasts, skinless chicken breasts, cut into pieces

2-4 TBSP. olive oil

2 garlic cloves, chopped

1 red onion, chopped

1 TBSP. fresh ginger, chopped

1 red bell pepper, chopped

4 C. chicken broth

1/4 C. raisins, or currants

2 roma tomatoes, diced

1 mango, pitted and diced

1 TBSP. fresh lime juice

3 TBSP. fresh cilantro, chopped

3 TBSP. fresh basil, chopped

Rice for serving

Mix together flour, curry powder, salt, and cayenne pepper. Toss chicken pieces into the flour mixture. Add 1 to 2 TBSP. olive oil to a pan, and cook chicken on med-high heat until browned, about 5 minutes on each side. Set aside.
Add additional 1 to 2 TBSP. olive oil and cook garlic, red onion, ginger, and red pepper until onion is golden, about 4 minutes. Add chicken back to the pan, lower heat.
Add 4 to 4.5 C. chicken broth. Cook at a simmer until chicken is tender and broth is reduced by one-fourth. Add currants, tomatoes, and mango, simmer until heated through.
Off heat, add lime juice, cilantro, basil. Serve over rice.