Shelfari says -- "When Quoyle's two-timing wife meets her just desserts, he retreats with his two daughters to his ancestral home on the starkly beautiful Newfoundland coast, where a rich cast of local characters and family members all play a part in Quoyle's struggle to reclaim his life. As Quoyle confronts his private demons -- and the unpredictable forces of nature and society -- he begins to see the possibility of love without pain or misery. A vigorous, darkly comic, and at times magical portrait of the contemporary North American family, The Shipping News shows why Annie Proulx is recognized as one of the most gifted and original writers in America today."The Book Snobs Gathering
The Snobs gathered at Vicki's house for dinner and discussion on Tuesday, August 31. A dinner of Salmon and Zucchini baked in parchment was served.
The Snobs discussed the transformation of Quoyle from a weak-willed man with low self-esteem into a sensitive father, a caring relative, and a resourceful member of a small community. We discussed the wounds that both Quoyle and Wavey carried within themselves and the role that our ancestry plays in our character. We also discussed how love helped Quoyle bloom as a person.
Salmon and Zucchini Baked in Parchment Recipe
(For each serving)
1 small zucchini, halved lengthwise and thinly sliced
1 slice of red onion
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed
1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
coarse salt and ground pepper
1 skinless salmon fillet (6 to 8 ounces)
Preheat oven to 350. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.
To serve you can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.
(Note - I added about a quarter cup of pre-cooked rice to each packet.)
