Thomas Pynchon's Mason & Dixon (1997)
Read Professor Irwin Corey's acceptance speech for Pynchon's 1974 National Book Award for Gravity's Rainbow.
Also, have a look at Douglas Kløvedal Lannark's exhaustive documenting of "love" in Gravity's Rainbow.
Kasha Varnishkies
Provided by Brian D. McCrary
From Jewish Cooking in America, by Joan Nathan (p.287):
"In 1925 Wolff Brothers of Paterson, New Jersy, published a Yiddish English cookbook
with recipes culled from a kasha cooking contest run in all the Jewish newspapers
throught the country. 'recipes of thousands of Jeish dishes were sent us,' they
wrote modestly, 'but we selected only the best among them and these are listed
here.' The recipes included buckweat blintzes, vegetarian buckwheat cutlets, and 'a
tastefull grits soup' made from their Health Food (mearely unreoasted buckwheat
groats), green peas, and potatoes.
Packaged bow-tie noodles, large and small, quickly replaced the flat homemade egg
noodles in the American version of kasha varnishkes. The trick to a good kasha
farnishke is to toast the whole grain buckwheat groat well over a high heat for 2 to
4 minutes untill you start smelling the aroma of the kasha. This will seal the
groats soothat there is a nutty, crunch taste to them, a good foil to the soft taste
of the noodles."
Recipe
2 large onions, sliced in rounds
2 to 3 tablespoons margarine or chicken fat
1 large eg, slightly beated
1 cup medium or course kasha (whole grain Buhlger wheat)
2 cups watter or bouillon
Salt and pepper
3/4 lb bow tie noodles
2 tablespoons fresh parsley
2 tablesppons coriander
Saute onion in chicken fat.
Coat kasha w/ beated egg, toast in frying pan over high heat as mentioned above.
Add onions, salt, peper, and bouillon to frying pan, steam for 10 min, until
grain is tender.
Meanwhile, boil the noodles & drain
Dump the whole mess together & mix. Searve as a salad or w/ potrost or chicken.
