The Lexingtonienne
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  • July8th

    The Help

    In case you live under a rock (I’m not judging if you do – home is where the heart is), The Help is a New York Times Bestseller by first-time author and Jackson, MS native Kathryn Stockett. The fictional tale follows three women in 1960s Jackson, MS, who form an unlikely bond when 22-year-old Skeeter, a white woman of privilege, endeavors to publish the real, untold stories of the town’s black housekeepers who work for the white families. While working on the clandestine project, Skeeter becomes close with Aibileen, a wise, kind, and patient black maid now caring for her seventeenth white child, and Aibileen’s best friend Minny, whose short temper and tendency to speak her mind to her bosses has cost her yet another job.

    Different chapters are narrated by Skeeter, Aibileen, Minny, and others — so you really feel like you know each character — and it’s the kind of book that sticks with you long after you read the last chapter. Because I was so sad when I finished it, I was thrilled to learn that Dreamworks is producing it as a movie, which will hit theaters next year.

    But you don’t have to wait til next year for this special treat, blog readers! A great friend of mine whom I have known for many years, Octavia Spencer, is actually starring in the film, and she has oh-so-graciously agreed to talk to us about the book and about her character, Minny Jackson.

    octavia

    The Lexingtonienne: The Help has obviously struck a chord with readers across the nation. What resonated with you or affected you most about this book?
    Octavia Spencer: Even though it takes place during a time in our nation’s history where race relations were less than stellar, three women of different ethnicities banded together to take a stand against social injustices. The Help is a story about the complexities of relationships and a prime example of the frailties of the human condition. In my opinion, Aibileen, Minny and Skeeter were heroes.

    TL: You are listed in the thanks from the author! How did you get yourself on that coveted page?
    OS: I was fortunate to be one of the few allowed to read the manuscript before it was published. I loved it so much and read it so fast, that I was able to point out the one or two inconsistencies that I found. And, I also think Kathryn was just extremely generous to include me.
    TL: So you are friends with Kathryn Stockett?
    OS: I’d heard about her over the years via Tate [Tate Taylor, Octavia’s best friend and the screenwriter/director/producer of the film], but we’d never met.  Tate introduced us while we were on a brief vacation in New Orleans. We didn’t know each other well at the time that she was researching and writing the book.

    TL: For those who haven’t read the book, how would you describe the character of Minny?
    OS: Minny is the one person who actually says what other people are perhaps thinking. She’s no-nonsense, opinionated, sharp-tongued, judgmental, but extremely loyal.

    TL: Minny was my favorite character. What appeals to you about her? What do you not like about her?
    OS: What I like the most about Minny is the dichotomy of her personal and professional lives. She lives in a constant state of bravado. But while she often speaks her mind and constantly defends herself to her employers, she is unable to do the same in her personal / domestic life.

    TL: If you could spend an afternoon with Minny, what would you want to do together?
    OS: I would beg her to teach me to cook!

    TL: What do you think is going to be the biggest challenge for you as an actor?
    OS: The biggest challenge I am facing in playing Minny is the fact that she distrusts anyone who isn’t like herself: poor and black. My collage of friends crosses all racial and socioeconomic boundaries. Also, dealing with the domestic abuse will be a challenge, as it is outside of my frame of reference.

    TL: What research are you doing for this role?
    OS: I’ve spent countless hours watching documentaries filmed during that time period. It’s been a humbling experience.

    TL: I know a lot of the details about the film are hush-hush at this point, but what CAN you tell us? Can you tell us when and where it shoots? Who else is starring? Surely you can tell me a little bit about the director…
    OS: The film stars Viola Davis [as Aibileen Clark], Emma Stone [as Skeeter Phelan], and Bryce Dallas Howard [as Hilly Holbrook] and is set to begin shooting this month in Greenwood, MS. Tate Taylor [the film’s director, who is also a friend of The Lexingtonienne – hey, Tate!] is a native of Jackson and is an accomplished actor, writer, and an award-winning director. He is also an AMAZING cook! Most of my favorite meals have been at his dinner table. He’s one of the reasons I have this beautiful rotund physique! This film is lucky to have him. On weekends, I’m praying that he will fire up the grill!

    TL: What do you hope the film might accomplish?
    OS: More than anything, my hope for the film is that it will resonate with viewers as well as the book does with readers. I also hope it “cleans house” at the box office!

    Best of luck to Octavia, Tate, and producer / FOTL (Friend of the Lexingtonienne) Brunson Green… and MANY THANKS to Octavia for so kindly chatting with us!

    You can buy the book on Amazon, and you can check out more details about the film here. 🙂

    xoxo,

    Hannah

  • July7th

    Have you ever hosted a dinner party? You know how it goes: you want to be really impressive so you slave away in order to make something fancy and involved. And then you’re like, Crap, what about dessert? You can’t serve slice-n-bake cookies, now can you? Embarrassing. But you don’t have half a day to bake a cake or a tart or a torte. You need to stick with simple, but the old berries-and-whipped-cream stand-by seems so… obvious. Lean in closer, my friend. Let’s talk.

    raspberries

    RASPBERRY COULIS
    Adapted from the Joy of Cooking
    1 pint fresh raspberries (you can also use frozen – just make sure there’s no sugar added)
    3 T sugar (or more)
    2 T fresh lemon juice (or orange juice, or a combination of both)

    oranges and lemon

    Coulis (coo-LEE) is a fancy word for sauce. That’s it.

    spoonfla sugar

    You put everything in the food processor and pulse till it’s smooth. That’s it.

    about to be coulis

    pureed coulis

    Then you use a rubber spatula to push it through a sieve to get rid of the seeds.

    how the strainer gets into the bowl

    coulis into the sieve

    pushing coulis through

    Do this twice just to make sure you really get all the seeds. That’s it.

    coulis drip

    coulis in the bowl

    raspberry seeds

    coulis in a pyrex

    Pour your pretentious raspberry coulis over a brownie sundae (hello!), or leftover Key lime pie, or I’ll show you what I did after we talk about…

    CHOCOLATE GANACHE
    Adapted from the Joy of Cooking (perhaps you are starting to notice a pattern with me)
    3/4 C heavy cream
    8 oz bittersweet or semisweet chocolate, finely chopped
    1 T liqueur or 1 t vanilla (optional)

    ganache ingredients

    Ganache (gan-AHSH) is a French term that refers to any combination of chocolate and cream.

    chocolate chopped

    cream pour

    boiling cream

    Bring the cream to a boil. Remove from heat and add the chocolate. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk until completely smooth. Stir in liqueur or vanilla if using.

    ganache 1

    ganache 2

    ganache 3

    For a pourable glaze, let your ganache stand at room temperature until the mixture cools slightly. For frosting, let stand until spreadable. If it gets too stiff, you can pop it in the microwave for 20-30 seconds. It keeps for up to 3 days at room temperature or up to 1 week refrigerated.

    smooth ganache

    This makes a fabulous cake frosting, or you could spread it over brownies made from a store-bought mix, or you could stand at the counter and eat it all with a spoon, or you could keep it even simpler and do this:

    coulis drizzle

    ganache drizzle

    That bottle of Magic Shell in your fridge is going to feel really bashful. And it should. You are going to feel really fancy. And you should. 🙂

    Tell your book club friends to tune in tomorrow for a Q&A with one of the stars of the soon-to-be-filmed movie adaptation of The Help!!!

    xoxo,
    Hannah

  • July6th

    Back to the Week

    Posted in: Life

    Happy not-Monday! 🙂

    Marina del Rey

    I hope you had a great holiday weekend. We spent our Fourth of July in Marina del Rey…

    MDR

    … where we saw some seals…

    seals on the dock

    … while Tim captained the boat.

    tim sully

    And after lots of beer, steak, and hot dogs, when the sun had set…

    boats at dark

    … we watched an awesome fireworks show.

    fireworks

    Many thanks to Tim for sharing his boat and being a wonderful host! Hubba Bubba and I had lots of fun.

    mike

    As for the rest of this week, if you loved the book The Help by Kathryn Stockett (if you haven’t read it, RUN out and buy it), I have a super-fun treat for you coming up, so stay tuned. I’ll also get back in the kitchen with more “Fancy Schmancy” stuff. Have a great week and I’ll see you tomorrow!

    Love,
    Hannah

  • July2nd

    Dear Southerners,

    Did you know that in Southern California, when someone invites you to a “barbecue,” what they really mean is that they’re grilling hot dogs and hamburgers? Where I come from, we call that a “cook-out.”

    For you non-Southerners, allow me to break this down for you:

    • BARBECUE = pork butt, brisket, ribs, and any meat that involves smoking or other methods of slow cooking over low heat. There should also be barbecue sauce. When a Southerner hears the words, “We’re having a barbecue,” the ultimate hope is that you will have an entire pig that has been cooking in a specially-ordered smoker for a week.
    • COOK OUT = hot dogs and hamburgers on the grill

    Don’t get me wrong, cook-outs are great. Hot dogs and hamburgers are delicious, and I hope to eat at least two of each over the course of the holiday weekend. But a barbecue is a serious treat. When I hear the word, “barbecue,” I get really excited, only to be asked when I arrive at said barbecue (fully prepared, of course, with a stash of Handi-wipes in my purse), “Would you like a hamburger or a hot dog?” Wah-wahhh.

    Anyway, whether you attend a cook-out or a real barbecue this weekend, I hope you have a super fun and very safe Fourth. And I hope you enjoy several cold beers, some potato salad, a rocket pop or five, and some Key lime pie. Actually that’s what I hope I get, and I ran my butt up and down the Culver City steps twice this morning in anticipation of the weekend’s caloric debauchery.

    CC steps

    Two trips up and down didn’t actually feel like all that much, but my legs were (and still are) total JELLY, so I called it a day. Oh hello, quads, when did you get here? At the top of the steps I enjoyed the view of smoggy LA. 🙂

    view of LA

    Good luck to all you Lexingtonians and Lexingtoniennes running the Bluegrass 10,000! I’ll be cheering you on from here, where it’s not humid. 😉

    xoxo,
    Hannah