Day 23

The Book of Summers by Emylia Hall

Beth Lowe is expecting a visit from her father. Although she has lived in London for ten years he has not visited her before. He does not appear to be very old, or infirm and there does not appear to be any overt animosity between them, so this lack of association between them raises huge question marks about their relationship.

He arrives bringing a parcel from Hungary that completely disconcerts and upsets her. Its effect is so devastating that she cannot face her father's visit and he returns to Devon. Eventually she opens the parcel and finds a letter from Zoltan telling her that Marika is dead. The parcel is a book of photographs. As she looks at the photographs Beth tells us her story.

Marika is her mother, a Hungarian brought to England during the uprising in 1956. When Beth is eight, she and her parents travel to Hungary for the first time. Beth becomes aware that things are difficult and eventually she and her father return home alone as Marika has decided that she wants to stay in Hungary. The book records the visits Beth makes to Hungary each summer to the Villa Serena where Marika lives with Zoltan, an artist. We get snapshots of her relationships with Marika in Hungary and her father in Devon. All seems remarkably well adjusted, although Beth is aware that her father is subdued and, if not actively miserable, certainly not happy.

As you read on you wonder what could have happened to cause Beth to hate Marika and to be so chilly towards her father. The answer is unexpected and very sad. The responses of all concerned are predictable, comprehensible and so very regrettable. I won't say anymore because I don't want to give away the ending.

This is an absorbing book that makes you want to challenge all the unquestioning assumptions you make about your own relationships. It is an enjoyable but ultimately disquieting read.

 

Music

Johannes Brahms

21 Hungarian Dances complete

Moscow Philharmonic Orchestra

https://www.youtube.com/watch?v=lNkJF9OqlKs

 

Food

Halászlé - Hungarian Fisherman's Soup

When one thinks of Hungarian food gulyas/goulash immediately comes to mind. Halászlé is Hungary’s other national dish, but it is hardly known outside Hungary, possibly because traditionally it is made with river fish – perch, carp, pike – which are not widely available here. If you cannot get fresh water fish try it with any firmly fleshed fish. It will still taste good.

Traditionally it is cooked in a kettle over an open fire. The soup is prepared with a great amount of hot paprika, giving it the characteristic bright red colour. It has many regional varieties, with a la Baja made with thick pasta or Szeged made with four types of fish being the most famous.

Ingredients

·        3 tablespoons olive oil

·        2 onions chopped

·        2 chopped green peppers

·        6 cloves garlic, crushed

·        500g diced fresh tomatoes with their juices or 1 400g tin plus 1tbsp tomato puree

·        1 glass white wine , optional - add additional fish stock if not using

·        1 litre fish stock

·        2 tbsps sweet paprika

·        1 - 2 pinches smoked paprika , optional

·        2 medium potatoes, cubed or 4 or 5 small new potatoes

·        1½ kg whole perch, carp or pike about 2 fish, filleted and cut into chunks (or any firm fleshed fish if you can’t get hold of freshwater fish.)

·        salt and pepper, to taste

·        fresh parsley, for garnish

·        sour cream and bread rolls, to serve

Instructions

1.    Heat the olive oil in a heavy bottom pot and add the onion and peppers. Add a pinch of salt and cook until a light brown colour.

2.    Add the garlic and stir for 2 minutes, then add the diced tomatoes and white wine.

3.    Bring to a simmer, add the fish stock.

4.    Bring back to a slow boil and add the paprika (add a little at a time, so that you can stop when before it gets too hot).

5.    Add the potatoes and continue cooking at a simmer for 20 minutes. Season with salt and pepper.

6.    When the potatoes are cooked through, add the diced fish and simmer a further 10 minutes or until fish is just cooked. Taste and adjust salt and pepper.

7.    Ladle soup into bowls and garnish with fresh parsley and a dollop of sour cream. Serve with warmed bread rolls.

Today’s Picture

Renoir, The Skiff, 1875

This picture is the epitome of Impressionism, both in its subject and the way Renoir has chosen his colour palette.He creates the effect of a summer heat haze and the brilliant summer light by using bright unmixed colours directly from the tube. The colours are all very bright with few dark or earthy tones. He also intensifies the colours by placing  complementary shades next to each other.