Elle Jauffret

Legal Mind ~ Writer ~ Fork Handler

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 The Writing Fork: Fiction You Can Taste                                                             (short-order fiction created while I cooked, dishes based on books, and experiences that have opened my literary appetite)

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The Beautiful Books of Ancient Maya: Codices

Feb 4, 2016

 

The Maya developed a hieroglyphic script (around 300 BCE), which contained signs representing words or sounds that could be combined and/or merged in different ways. This written language survived until about 1700 CE. 

 

 

 

 

 

 

They recorded their knowledge in codices (ancient manuscript texts in book form sometimes illustrated with images).

 

 

 

 

 

The Madrid Codex details how to carry out the rituals for each new-year ceremony.

 

 

 

 

 

The Maya invented a mathematical system to help them document the astronomical phenomena they observed and predicted. (Dots indicate the value of 1; lines indicate values of 5; a glyph with one dot indicate the value of 6, etc…) Their calendars were a combination of hieroglyphic script and numbers. 

 

Date shown below: January 2, 2016            May 24, 1982 Fire Flower's birthdate

 

To learn more about the Maya Civilization, click here.

A Meal from LOOT by Jude Watson (Middle Grade Fiction)

Jan 27, 2016

 

“March thought of the many things his father loved and would never eat again. Pommes frites and herring sandwiches and American potato chips and licorice.”  LOOT by Jude Watson. (Scholastic Inc. - Paperback p.12)

The story: the son of a master jewel thief follows the clues left by his deceased father, discovers the existence of his twin sister and organizes a series of high-stakes heists to reclaim seven cursed moonstone gems.

The Singer's Wife and Manager

Jan 15, 2016

She pushed through the crowd of groupies, making her way to her husband, the leader of the band. They were all under the age of 30, mainly females, all sweaty and hysterical, exuding adoration for the man to whom she was secretly married. A wedding band could cost a singer thousands of adoring fans.

She wasn’t ready for this when she wedded the short, pudgy, pale-skinned, jet black-haired musician of the seedy bar in which they met—a dive with questionable customers that served the best salmon burgers in town. She had bought him a beer out of pity and he gave her arms in which she could forget her sorrow for the night. And here she was, managing him and his mediocre band—made great thanks to the magic of technology and the connections of a few names from her Rolodex. She had even picked out their names: The Ungrateful Ones.

There was no way she could compete with the sheer devotion of her husband’s fans, and she was unwilling to even try. The sparkle in her eyes had subsided long ago. If only they knew, she thought, that under the pop star’s strong physique, perfect face, and lion mane, there were hair plugs and dozens of cosmetic surgeries. If only they knew that behind his heroic pretense and love songs, there was a man with no morals. But they never will, she always decided. She was her husband’s manager. And even though she had long lost the love she once felt for him, she had never felt out of love with money.

 

Salmon-ginger patties recipeCombine: 1 lb skinless salmon filet  (pureed in food processor) + 4 tablespoon of fresh ginger (peeled and minced) + 2 cups of bread crumbs + ½ cup fresh chives or 1/3 cup tarragon (minced) + 1 tablespoon mustard (Dijon best) + salt and pepper to taste. When well combined, shape into patties (4-6). Cook in skillet (with a a little olive oil) until thoroughly cooked (about 5 minutes per side at medium heat). 

 

Happy New Year 2016!

Jan 3, 2016

Dear Readers,
 

My family joins me to wish you all a happy new year. May you find the support and confidence to overcome life's challenges, the resolve to pursue/achieve your goals, the love to fill your life, and the health and success to make 2016 a blissful year.
 

Love,
 

Elle

PS: Crèpes topped with chantilly cream, Grand-Marnier soaked raisins, chopped peanut butter cups, and chocolate sauce.

Salad from Bunnicula by Deborah and James Howe (Fiction, grade 2-5)

Dec 14, 2015

“I got a good look at the tomato. There were suspicious marks on the skin. […] I believe they’re teeth marks. […] “The Mark of the Vampire!” / “There must be something wrong with our refrigerator. That’s it. It’s turning all the vegetables white.” / “It was a big bowl of salad! […] With that funny white dressing on it, they would never notice if a few vegetables were white.” / “Bunnicula, not sure what to do, jumped high in the air and landed, with a great scattering of greens, smack in the center of the salad bowl. Lettuce and tomatoes and carrots and cucumbers went flying all over the table and onto the floor. BUNNICULA - A Rabbit-Tale of Mystery by Deborah and James Howe (Scholastic, Paperback - October 2007 p. 36, 54, 84, 87)

Meal from THE MUSEUM OF EXTRAORDINARY THINGS by Alice Hoffman

Dec 9, 2015

“[…] I could remain soaking under water in the claw-foot tub […] I felt comfortable in this element, a sort of girlfish […]” (p.7-8) “My father insisted I wear white cotton gloves in the summer and a creamy kid leather pair when the chill set in.” (p. 9) “Hannah’s sister made us a meal of barley soup, stuffed cabbage, then a roast chicken […] I was reminded of my mother’s cooking, the way se sang to herself as she went about her chores, her use of herbs to make the meal more appealing. “ (p. 210) THE MUSEUM OF EXTRAORDINARY THINGS by Alice Hoffman

The story: The life of Coralie  Sardie (the daughter of a Coney Island “Freak Show” who plays the human mermaid for paying customers) intertwined with the life of Eddie Cohen (a Russian immigrant photographer) in the late 1800s.

Roasted chicken:Bone-in skin-on chicken breast + rosemary + olive oil. Place chicken in pan, drizzle with olive oil, salt, and sprinkle with rosemary. Bake at 350 degrees F until chicken’s temperature reaches 165° F (between 30-45 minutes).

Stuffed cabbage: roast cabbage leaves with a drizzle of olive oil in 350 degree oven for about 15 minutes- until leaves are soft and pliable. Fill with your favorite farce and roll.

Barley vegetable soup:  (to come)

 

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