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Book, Look, Cook

June 25, 2010

If it’s Friday, it must be time for Book, Look and Cook. By the way, we need recipes and book recommendations. If you have a fun one, send it our way.


Book

“What are you reading this summer?” is answered this week by Jeanne M. Walker, Ph.D., director, Student Psychological Counseling Services:

“I was drawn to read The Lost City of Z: A Tale of Deadly Obsession in the Amazon by David Grann when I saw the jacket photograph of Percy Fawcett, the subject of the book. Fawcett was a colorful figure and self-made explorer and adventurer who looked so much like my father that I dropped the book when I saw it.  The story of this man’s quest for El Dorado, or as he referred to it, “Z”, is a fascinating account of his many attempts to find this mythical (or not?) ancient golden city in the wilds of the Amazon.  The ending is especially fascinating, although a bit abrupt.  A great read for arm-chair adventurers and historians.”


No vuvuzela, but still in the game somewhere.

Look

Our mystery photo is a sad little mid-fielder who didn’t make the cut for his World Cup team. But where is he? You know the drill. First to email pr@chapman.edu with the location of the mystery photo wins a Chapman pennant. Go for the gooaaal!

And congratulations to last week’s winner, Steve Myers, senior gifts acquisitions assistant, Leatherby Libraries, for correctly guessing that last week’s mystery photo was a detail shot taken outside the entrance of the Sala and Aron Samueli Holocaust Memorial Library.


Cook

Annie Knight, coordinator of Brandman Library Services, created this recipe from simple ingredients available at Trader Joe’s, and the word from her colleagues is that it’s unique and wonderful.

Sweet potatoes and cashews

5 sweet potatoes (thinly sliced)
5 cloves garlic (chopped)
1 bottle Soyaki
2 handfuls raw cashews
Peanut oil
Sesame oil

Heat 4 tablespoons of peanut oil and one tablespoon of sesame oil in a wok. Add chopped garlic and finely chopped cashews. Cook for one minute. Add thinly sliced sweet potatoes. Cook at fairly low heat until potatoes are fork tender. Add Soyaki (to taste). Turn up the heat to sear potatoes (2-5 minutes, depending on your preference). Stir and serve.

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