Friday, January 25, 2019

Give Catalano a read; she won’t waste your time.


This is my extended review of “Cry Sanctuary” by Anna Catalano, which appeared in Luna Station Quarterly (December 2018, issue 036).


Whenever you bring up the topic of domestic violence or science fiction fantasy, you run the risk of alienating people. They roll their eyes, cringe inwardly and move on. Well, stay where you are, because this short story by author Anna Catalano has both and it’s a worthwhile journey. You’ll read it all at once and then days and weeks later you will want to read it again.

“Cry Sanctuary” has a disclaimer at the beginning for violence, and it’s about the deep bond that survivors of abuse can have, but it segues beautifully into the exploration of what reality could be like if defense mechanisms became super powers. Catalano smoothly weaves this allegory throughout “Cry Sanctuary” with a precision that avoids being trite or heavy-handed.

Catalano doesn’t spoon-feed you.

Within a few paragraphs you will notice that Catalano has a unique rhythm in this piece. At first I found it jarring but it nonetheless compelled me to keep reading. The more I read, the more I enjoyed how Catalano’s choice of rhythm played an integral part in telling this unusual tale.

It’s tempting to say that this writer is showing us the structure under her work too much, but you could compare it to Steam Punk: where the mechanism is showing, it’s polished up so you can appreciate it’s beauty as well as its function.

This short may not change your whole life, but it conveys what short stories traditionally should: an experience that lands you in a shifted perspective, a moment to ponder.

Between style and content, “Cry Sanctuary” delivers and I’ll definitely be on the lookout for Catalano’s work in the future.

Gluten-Free, Vegan, Quinoa Pilaf/Salad


OMG, I can't believe I invented/made this in under an hour. It is so delicious!!


QUINOA PILAF/SALAD




Ingredients:

1 cup white quinoa
1 cup tricolor quinoa
1/2 large yellow onion, minced
1 - 15 oz can garbanzo beans (chickpeas), drained
1 large fuji apple cut into 1" shoelace strips
1/4 cup cider vinegar
sprinkle mild curry powder
drizzle olive oil


Rinse and begin boiling quinoa (in 3 cups water) with your desired amount of salt. 

While it simmers, mince 1/2 an onion, put it in a large mixing bowl and add garbanzo beans (drained) and cider vinegar. 
Sprinkle with mild curry powder, stir and set aside. 

Now, cut the apple into little short strips, and add to the onion mixture. 

After the quinoa finishes cooking, let is rest for about 5 minutes, mix it in with all the rest, drizzle in some olive oil (1/4 cup MAX!) and mix some more. 

Rather than use a lot more olive oil, if desired, just drizzle some over each serving before you gobble it up. 

Super Yummy!