The Imaginary Heroine

searching for the plot

A New Dawn part 12: “To Bite, or Not to Bite; That Is the Question” by Janette Rallison March 26, 2010

[Part of a series discussing the essays in A New Dawn edited by Ellen Hopkins. These posts may contain spoilers about all four Twilight novels and Midnight Sun.]

Most of what I read about the Twilight refers to destiny or fate. According to Janette Rallison, the books are instead all about free will. This jives with a few statements I’ve read from SMeyer. On her website, Meyer discusses the importance of the apple image on the first novel’s cover. Apples have been featured in myriad stories through the ages, but always with a similar meaning: Choice. She also discussed the importance of Free Will in Mormon doctrine in an interview with Lev Grossman from Time:

“[A]lthough Mormons avoid caffeine on principle, [Meyer] drinks the occasional cherry Diet Pepsi. “It’s about keeping yourself free of addictions,” she explains, sitting on a huge couch in her living room. “We have free will, which is a huge gift from God. If you tie that up with something like, I don’t know, cocaine, then you don’t really have a lot of freedom anymore.”

Rallison shows us that Meyer overtly communicates this idea to the readers when Carlise tells Bella that all anyone can do is decide what to do with what they were given in life. Even Alice’s future sight is dependent on the decisions of others. Rallison points out that this is Meyer telling us again that “no one’s fate is set in stone in the Twilight series. The future is made and undone with every choice a character makes.”

I’m going to stop with the free will vs. destiny stuff right here. It’s a good essay. Go buy or take the book out of the library and read it.

I’ve been derailed (Again!) by someone totally missing the manipulative element behind Edward letting Bella see Jacob. Rallison attributes this to Edward’s saint-like understanding. I’m still pretty sure that the whole point was to make himself appear saint-like and make Bella feel that she had to get rid of Jacob in order to be good enough for perfect, angelic Edward.

He's doing it again!

Then she turns around and says that Jacob is not above manipulation when honesty and logic don’t work. Yes. He did try to manipulate Bella. I will yet again point out the fact that when he did, he totally stank at it. People hated Jacob for that stunt. He’s not a skillful manipulator, for the simple reason that he’s usually an honest guy who doesn’t try to manipulate others. Allow me to point out (AGAIN!) that Jacob only tried it, because he realized that was how Edward was winning! He was manipulating Bella’s pathological need to throw herself under the bus before hurting anyone else.

Even thought Bella says Edward isn’t playing any game, Jacob knows better:

“He isn’t manipulating me”

“You bet he is. He’s playing every bit as hard as I am, only he know what he’s doing and I don’t. Don’t blame me because he’s a better manipulator than I am – I haven’t been around long enough to learn all his tricks.”

“He isn’t manipulating me!”

“Yes, he is! When are you going to wake up and realize that he’s not as perfect as you think he is?”
Eclipse p594

Maybe it would be different if this was an exploration of open relationships or something. I’m sure there’s a pile of fan fiction about various Bella, Edward, Jacob arrangements. But that’s not what the Twilight Canon is about. Edward, Bella, and Jacob are all up front about wanting to be in a monogamous coupling. Both Edward and Jacob are trying to get the other out of the picture by any means necessary. Neither is above manipulation to achieve their ends. So why is Edward getting called honest and understanding while Jacob gets tutted at for doing the exact same thing?

Ugh. I’m going to pull out a legendary Kansas quote and and simply say: “That’s right…Dollar signs.”

All of this discussion of who is manipulating whom is not about who is right for whom or which guy Bella should have chosen. Of course Edward loves Bella and vice versa. Of course Edward was the right choice for Bella. She may have loved Jacob too, but she always knew she loved Edward best, last, and forever. I just wish people weren’t quite so hard on Jacob. Sometimes I wonder if people don’t hate him so very much because he brought out the nasty side of Edward. It’s hard to see your knight in shining armor get tarnished.

 

Failbooking Twilight Style March 23, 2010

Filed under: Books,Movies — imaginaryheroine @ 6:00 am
Tags: , , , , , ,

[Buffy says “Now this is not going to be pretty. We’re talking violence, strong language, adult content.”]

I came across this a while back and thought I should add it to the growing pile of Twi-snark.


see more funny facebook stuff!

What does happen when Bella has the painters and decorators in?

EDIT: I guess SMeyer had to think up an answer to the menstruation question.

“Several girls wanted to know if Edward would have a more difficult time being around Bella when she’s having her period.  Answer: Yes, a little bit, but he would never say anything about it–much too much of a gentleman.  And Bella would be way to embarrassed to ask.  (It’s not the same as a cut, though.  It’s sort of “dead” blood, if you get my meaning).” – Stephenie Meyer, Personal Correspondance #2, Twilight Lexicon

 

Guilty Pleasures and Guiltless Double Chocolate Scones January 29, 2010

Guilty pleasures first. After admitting my supreme dorkdom in the previous post, it’s amazing that I still have some qualms about admitting this….but… I am a Twilight fan. Actually, I prefer Twitard, in honor of one of the most hysterical blogs on the net Twitarded.

I didn’t want to read the Twilight Saga. I was tricked into  it by one of my professors. Once I started reading it, I didn’t want to like it. I started out with a pencil, circling questionable vocabulary decisions (‘verbose’? Seriously? I think she meant ‘loquacious’). But despite its doubtful literary merit and dubious moral undertones, it nearly ruined the last week of finals in my undergrad career. I started Twilight on stop day and went out and bought the other three books and devoured them one after the other. I simply had to know what happened.

I thank you Stephenie Meyer for all the joy you've brought me, but WTF, mate?

Even after the fiasco that was Breaking Dawn, I was still addicted to the books, audiobooks, soundtracks, movies, and various cosmetic and wardrobe products affiliated with the movie. I have the Aerie ruffled roll over sweats that Bella wore in that scene in New Moon where Jacob jumps into her window. I am that lame. 7abibi (“ha-bee-bee” which means my male beloved in Arabic and refers to my boyfriend, with whom I share an apartment and an annoying yet adorable cat) has born it all with puzzled equanimity, poor man.

I thought I had plumbed the depths with those sweat pants, but I was wrong.

After a few rotations of books 1 – 3 and even a stab and trying to like Breaking Dawn, it was obvious that I had to find more. I had to dip into the torrid, Mary Sue laden world of fan fiction. Don’t misunderstand – I have a few friends who read and also write fanfic. It only took a few peeks into Harry Potter fanfic during the long cold nights between books before I was totally turned off. Totally. Malfoy/Ron X-rated slash fic is just not for me. Sorry.

But after hearing the buzz on not one, but several sites about the fanfic Wide Awake by angstgoddess003, I had to go check it out. I was in pain. I needed more Twilight!

Dare I say it, but even devoid of vampires, magic, and other fantastical elements, Wide Awake is absolutely phenomenal. It’s full of delicious teen angst, drama, and romance woven together with a perfect stripe of tart humor by light and skillful hand. I stayed up two nights in a row and snuck peeks between calls at work. I was truly a woman possessed.

**Disclaimer: Wide Awake is rated M for mature. It has lots of filthy language, some graphic sexual content, and disturbing imagery that may trigger, offend, or disturb some readers. This is not your tween or prudish Twimom’s Twilight**

I want to examine some of the themes in a later blog post, because it’s a really beautiful text with many points of interest, but right now I just want to talk about cookies. You’ll notice that the chapter titles are named after cookies. These cookies provide a quick snapshot of Bella’s state of mind in a particular chapter. She relates to others through her baking.

This is something I can really relate to, as I both enjoy baking and eating baked goods. My greatest joy is always seeing other people eating and enjoying food I’ve made for them. It gives me a way to connect with people I may not know how to approach. Food helps me tell people that I care for them. For me, a gift of food is meant to encompass nutritional sustenance, sensual pleasure, and personal affection.

This recipe is based on one for a healthier cookie that was originally published in SELF magazine circa 2000. I was trying to counteract the guilty reading pleasures with a bit of virtuous eating (I seriously am trying to follow a Clean Eating diet, but my life simply can’t go on without baked goods). Unfortunately, my first batch turned out to be seriously lacking in tastiness. Who cares if food is healthy if no one wants to eat it? However, with a bit more leavening and some other tweaks, the recipe turned out to yield a pretty darn good (and quasi-healthy) scone.

Dark Chocolate Oatmeal Scones

Yield: Makes 2 -3 dozen depending on drop size

Ingredients:
1 1/2 cups old-fashioned oats
1 1/2 cups white whole wheat flour (regular whole wheat works too, but white whole wheat tastes lighter)
1/2 cup unsweetened cocoa powder
1/4 cup ground flax seeds or flax meal
1 tsp baking powder
1 tsp baking soda
3/4 tsp kosher or sea salt
3/4 cup drained great Northern, Cannellini, Garbanzo or any white beans, liquid reserved
2 tbsp coco butter at room temperature
1/2 – 3/4 cup agave nectar
2 large eggs (can be replaced with 3 egg whites and 1 yolk, but all whites can result in crumbly, hard scones)
1/4 cup skim milk or unsweetened soy milk
1 1/2 tbsp pure vanilla extract
8 oz chocolate chips with at least 60% cacao content
Optional mix-ins: these are great with walnut pieces, dried cherries and/or cranberries
Optional topping: 2 teaspoons kosher or sea salt and 2 teaspoons raw sugar

Equipment:
1 medium mixing bowl
1 large mixing bowl

Stick blender/immersion blender
Coffee grinder
OR
Food processor

Flexible silicone spatula
2 metal teaspoons
Silicone baking mats
Cookie sheets
Nylon rigid spatula (or other cookie de-panning device)
Cooling racks

Preparation:

Preheat oven to 350°F.

Using coffee grinder OR food processor, process oats until finely ground but not powdery. If you’re using the coffee grinder, this will have to be done in batches. Combine with flour, cocoa powder, ground flax seeds, baking powder, baking soda, and salt in medium mixing bowl. This is your dry goods bowl.

Using stick blender, purée beans and 2 tbsp reserved bean liquid until smooth in a large bowl. Add coco butter, Agave nectar, eggs, vanilla and mix with immersion blender until combined. Alternatively, purée beans and liquid in clean bowl of food processor, and then add coco butter, agave nectar, eggs, vanilla and pulse until combined. Then transfer contents to large mixing bowl. This is your wet goods bowl and soon to be your final mixing bowl.

Add dry goods to wet goods bowl in batches, stirring slowly with silicone spatula to avoid puffs of dry goods. Stir in chocolate chips (and other mix-ins like nuts and dried fruit). Batter will be thick and wet with heterogeneous bits of mix-ins and bits of oatmeal and flax. If batter is dry, drizzle in milk 1 tbsp at a time and mix until it becomes wet. If batter is too runny, add in whole wheat flour 1/4 cup at a time and mix until it becomes thicker.

Using metal teaspoons (in my experience, the batter is too sticky for a disher or scoop) drop about 1 – 1 1/2 tablespoons of batter on cookie sheets with silicone baking mats. The concern while baking these scones is upward lift, instead of outward spread. They can be made about 1.5 inches apart from each other, but be sure to spread the batter out to about 1/4 inch thickness. It will puff up quite a bit as it bakes.

Once the scones are dished onto the baking surface, now would be the time to add the topping if you so chose. Mix together salt and raw sugar and sprinkle a small amount onto the tops of the scones.

Bake 15 to 17 minutes until centers are firm. Use nylon spatula to transfer to wire rack to cool.

***

This recipe is very forgiving and versatile. Wet batter can be remedied with a bit more flour, while dry batter can be fixed with a bit more milk. There are also lots of other flavor combinations you can introduce to the batter with great results. Here are a few off the top of my head:

  • For a mocha scone add enough instant coffee mix for 2 or 3 cups of coffee to the wet goods before mixing in the dry goods
  • Try black beans instead of white – the dark, smoky flavor goes well with chocolate
  • Omit cocoa powder and chocolate chips and use mixed dried fruit and substitute lemon extract for half of the vanilla extract for a light, fruity scone
  • Omit cocoa powder and chocolate chips and substitute almond extract for half of the vanilla extract. Mix in sliced almonds for a toasty almond scone
  • Omit cocoa powder and chocolate chips and add 1 teaspoon black pepper, 1 teaspoon cayenne pepper, 3 teaspoons ginger, 2 teaspoons cinnamon and use molasses in place of agave nectar to make a spicy gingerbread scone (omit pepper for milder gingerbread flavor)
  • Substitute maple syrup for agave nectar, nix all or part of the vanilla extract, and add in bits of cooked turkey bacon for a sweet and savory scone
  • Omit agave nectar, vanilla, cocoa powder and chocolate chips and swap 2 tablespoons olive oil for the coco butter, then try savory mix-ins like 1/2 cup parmesan cheese shreds and 1 cup broccoli pieces and 1 tablespoon Italian seasoning. Or use black beans as suggested above and add in diced bell pepper, cumin, paprika, and cilantro and serve them with salsa for southwestern scones.
  • I’m not particularly well-versed in the use of alternative flours (yet), but I feel like you could experiment with omitting the wheat flour in this recipe for gluten-free alternatives like rice flour and chickpea flour. You could also try partial substitutions of soy flour to lower the carb count, but I think a full substitution could result in hockey pucks instead of scones.