For this witch’s tale, the recipe is for a hearty pot of beef stew. Comfort food seems like the right choice, and the thought of the “bubble bubble” line from Shakespeare evokes a steaming and delicious meal. The recipe was my Gram’s; it is written in my Mom’s handwriting, probably dictated to her by her mother, many years ago.
Weyward by Emilia Hart Review
Now, for the book review. (recipe follows)
Let’s start with the (mis)spelling of the title. If you’re a reader (obviously you are!), you are most likely a good speller, and you immediately recognize that the title seems a bit “off.” It turns out that, before they were called Weird Sisters, or witches, women suspected of having special powers, consorting with the devil, and having odd friendships with animals were called Weyward. According to the forward in the book, Shakespeare actually used the term in MacBeth before changing it to The Weird Sisters in later printings. (Or maybe it was the printer who changed it; I guess we’ll never know).
By now, I am sure it has occurred to you that I mostly review books I really like, and this is no exception. I’m a fast reader, it’s true, and so finishing this novel in less than 24 hours should not be surprising. However, it is also a testament to how much I enjoyed it.
This is the story of three women who are part of a lineage of witches, but of course they don’t know that. There is Altha, whose account begins in 1619 as she sits in a jail cell, waiting to be tried and, most likely, hanged, for having caused a neighbor’s grisly death. Fast forward to Violet, born in the early part of the last century, who is a teenaged, motherless girl being raised by a father eager to marry her off to benefit his estate. Her younger brother, whom she finds both annoying and thick-headed, is too slow-witted to see what her father is up to, or perhaps he realizes that he is powerless to stop it. Finally, we meet Kate, a modern wife who is battered, abused, and nearly defeated. As Kate plots an escape from her miserable marriage, she learns that her great-aunt has left her a tiny, ramshackle cottage in the English countryside.
As the story unfolds, alternating chapters between each of their lives, we see that these women have much in common. They are determined fighters who refuse to be dominated by men. Altha’s mother told her that men can be allowed to plant a seed in the women, but after that, they are unneeded. The first child born to these women will always be a girl. After the first is born, there need be no other babies.
The three women also share an uncanny ability to connect with all things natural. This is both a blessing and a curse that brings trouble in many forms. Stampeding cattle in a farmyard, birds angrily pecking at closed windows, and insects that dart and hover in swarms all lead to circumstances that gather like threatening stormclouds over these young women’s lives.
The novel’s conclusion is both satisfying and uplifting. If some of the twists in the plot are a bit predictable, others are quite unexpected. The story unwinds delightfully, even if the topic is at times troubling. Weyward is a great read, and I give it four stars.
You can download the Kindle version of Weyward or purchase the paperback on Amazon.
Beef Stew Recipe
Cut up a pound of stew beef into bite-sized pieces. In a paper bag or Ziploc, add ½ cup flour, salt, and pepper. Add in the beef and shake it well, coating all pieces.
In a kettle, heat up ¼ cup vegetable oil, and add in the beef and remaining flour. Cook and stir on medium high until the beef is seared and brown, being careful to adjust the heat as needed so the beef does not burn.
Add in 1 peeled carrot, a piece of celery, a hunk of onion, a piece of peeled turnip, and a peeled potato, cut in half. All veggies should be cut into larger pieces, not chopped or diced.
Add water to cover and simmer over medium heat, stirring occasionally, for about 30 minutes. Veggies should be tender.
Use a good potato masher and mash all ingredients. The meat will still be in chunks, but the rest of the veggies should be mashed up. This will be the thickener for the stew.
Add in the following:
- 1-2 peeled potatoes, cut into chunks
- 1-2 peeled carrots, cut into pieces
- 1 onion in large pieces
- ½ peeled turnip cut into chunks
- 1-2 pieces celery, cut into 1-inch chunks
Also add a bay leaf (remove prior to serving), ½ teaspoon each thyme, rosemary, and sage; salt and pepper to taste
Cook over medium-low heat until veggies are tender. Stir occasionally as it cooks so the beef doesn’t stick to the bottom of the pot.
Serve with some type of bread and butter.
Did you like the book? The food? I’d love to know! Please leave a comment.
Thank you.
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