Theme, Tone, Mood: Two Books and gluten-free banana bread
In my first couple weeks of the manuscript class I’ve been running, we’ve talked about the theme, tone, and mood of the manuscripts we’re working on. It made me think about the process of writing “Becoming the Villainess,” which began when I was in my early twenties, and the process of writing “She Returns to the Floating World,” which I started when I was in my early thirties, and how I changed during those years. The tone and mood of the two books changed as well. The first book is funnier and angrier; the second book is a little more melancholy and surreal. Though I use some similar strategies (persona poetry, mythology and pop culture references) “She Returns to the Floating World” is more bluesy, more wistful. The fact that I started writing these poems after I’d been married for ten years meant that some of that content showed up in this book, but didn’t in the first – the strange alienation that can happen between people that know each other really well, the distances between men and women. There is less violence but more of the animal nature. Illusion, transformation, disappearance. Also, you’ll see references to such anime classics as: FLCL/Fooly Cooly, My Neighbor Totoro, Fullmetal Alchemist, Nausicaa of the Valley of the Wind, Jin Roh: The Wolf Brigade, Howl’s Moving Castle and many others!
Did I mention I’ve developed an anaphylaxis reaction to wheat in the last year? I’ve got a lot of French in me, so I’ve been missing my bread and cakes. For our anniversary, we tried out a new gluten-free recipe – banana bread. After a few misses – gluten-free baking can be very touchy – I think we have a hit:
Gluten free banana bread that even people who can eat wheat will like!
2 Eggs
1/2 Cup oil (We used canola.)
2 Tablespoons water
1/2 Cup sugar
2 Tablespoons molasses (for color – the bread stays very light colored without it)
1 and 1/3 cups ripe banana, smashed
3/4 Cup potato starch
2 Tablespoon potato flour
1 Cup brown rice flour
1/2 Cup white rice flour
3 Teaspoons baking powder
1/2 Teaspoon salt
chocolate chips (optional)
Preheat oven to 350 degrees F, and put butter/put cooking spray on a loaf pan.
Beat eggs and sugar until frothy, and then add oil, water and molasses. Add the well-mashed banana and beat until smooth.
In a separate bowl, sift together the two rice flours, potato starch, potato flour, baking powder and salt.
Gently mix the dry ingredients into the banana and egg liquid until just combined (do not over mix).
Spread the batter evenly into the pan, and bake for about 60 minutes, or until middle is firm and the top has turned a golden brown. Let set for 10-15 minutes before serving.
Tastes great grilled and served with ice cream, yogurt, or cream cheese. Also good with coffee and brunch.
