Not Much Going On Here

 

Clytemnestra by Costanza Casati

The characters in this novel come from Greek mythology. They are familiar figures from the Iliad, the Odyssey, and ancient Greek drama, as well as various modern reprises. Author Costanza Casati has recreated this drama as fiction about a family who embody what I see as completely modern self-awareness. Despite their modern outlook, they live in the ancient Greek world that has just suffered through the Trojan War. This treatment has good points, like the way she creates character development. It has weak points, like the excessive detail, which makes it a somewhat tedious read all together. 

The food references are disappointing. Example: “ There are no nobles and warriors tonight, only Clytemnestra’s family, and the servants set out bowls of pears and apples, cheese and nuts.” (p. 112)

From our trip to the Greek islands last summer:
a vase with images that relate to the Trojan War.

A temple from the era of Clytemnestra from our trip last summer: the ancient Greek Temple of Posidon at Soumion. Picky note: the columns of that era, as shown here, are Doric columns. On the cover of the book the columns are Corinthian: an anachronism. But I guess that the book is full of anachronisms.

A Brief Weather Reprieve

What do you do in a Michigan thaw? You try to get the salt and mud off your car.

It’s still a bit cold and messy for outdoor sports, but we have the Olympics.
(Brought to us by a pharmacopia of unpronounceable drugs).

We drove out into the rather desolate countryside. No signs of spring here.
The town of Dixboro, founded in 1824, has one or two old buildings.

Right now, I’m cooking a stew for this evening. I still love my crockpot, and haven’t replaced it.
NOTE in response to comment: Crockpot is the brand name of this pot, which is also called a slow cooker.

Blog post and photos © 2026 mae sander.

Dinner in our deep frozen town

 

I think the low last night was minus 10° F.

Dinner for a cold evening: ABC stew

Day 1: I cooked the stew, then refrigerated it overnight.
ABC: Apricots, Beef, Carrots (plus lots more ingredients).

Day 2: I rewarmed stew in oven, then adjusted seasoning on top of the stove.

The table, ready for our guests Alice and Carol to arrive for dinner.

Parsley and cilantro garnish a plate of stew. We ate it with couscous and crusty bread.

Ingredients for ABC Stew

Spice Rub: adjust amounts to your taste

Coriander

Cinnamon

Cumin

Paprika

Ground ginger

Red pepper flakes

Remaining Ingredients 

2 pounds beef stew meat

olive oil

2 medium onions, finely chopped

2 large carrots, sliced

1 15-ounce can of chickpeas, drained (optional)

1 15-ounce can of diced tomatoes

2 cups chicken stock from concentrate

1/2 cup dates, pitted and quartered

1/2 cup dried apricots, halved

1/4 cup prunes, halved

Salt & black pepper

Serving

1/4 cup cilantro and parsley, chopped

Couscous

Crusty bread

Directions

Day 1: Mix the ingredients for the spice rub in a covered bowl; coat the beef with the spice, cover, and refrigerate for at least 4 hours.

In a large frying pan with a lid, heat olive oil over medium-high heat: use enough oil to cover the bottom of the pan. Add the meat and stir to coat in the oil. Continue to cook for about 5 minutes until browned. You may need to do this in a few batches. Transfer browned meat to a bowl.

Turn the heat down, and add the onions to the pan. Brown them for about 5 minutes, or until softened. Add the browned meat, chickpeas (if using), tomatoes, and stock. Bring to a boil, cover, and simmer for 1 1/2 hours. Then add the dates prunes, and apricots. Simmer for another 1 1/2 hours. The beef should be very tender and the liquid should be thickened. Remove to oven-proof cooking pot and refrigerate over night.

Day 2: At least 1 1/2 hours before serving, reheat the stew in the oven. Adjust the thickness of the sauce by either boiling it down or by adding more liquid until result is as you like it. Season with salt and pepper. Top with cilantro and parsley and serve over couscous.

Dessert

Alice’s cookies and Blueberries

Photos © 2026 mae sander