Band of Sisters

Synopsis: Kate Moran and seventeen other young women make up the Smith College Relief Unit. The women are all Smith graduates who travel as a unit to war torn France in 1917 in an effort to provide some comfort and aid to the war torn civilians of Grecourt, France during World War I. The volunteers are armed with money, supplies and good intentions, all of which naturally go astray. The chateau that was to be their headquarters is a half burnt ruin. The villagers they meet are in desperate shape: women and children huddling in damp cellars, their crops destroyed and their wells poisoned. The Smithies bring welcome aid—and hope—to the region, but must battle constant shelling from the Germans, French bureaucracy, as well as their own internal squabbling and politics.

Review: I read this on the recommendation from a friend who knew I was a Smith college alum. I don’t know which is more amazing: that this story is based very closely on true events, or the fact that I never knew about it! As a Smith grad, I’m embarrassed and a little irritated that the heroics of these women was not known to me or my peers. Yes, I knew the entrance to the Smith is flanked by the Grecourt gates, but had no frame of reference for that, (and apparently very little curiosity either). However, I think the story is more impressive than the novel. As a group, the women displayed incredible courage and resourcefulness. Figuring out how to make do with what they had was a great strength. Unfortunately, the main characters, Emmie and Kate, were frankly a bit annoying. There was too much time spent on the interpersonal drama of the women. Let’s be honest, I’m sure there was plenty of that, but it’s tiresome to read about it at length. I’m sure the events of war time could provide all the drama needed.

Rating: 3/5

Recipe: Smith had fabulous traditions, including one I loved: Friday afternoon tea. My freshman year in Washburn House, we frequently enjoyed these Palmiers. Simple to make, and delicious.

Ingredients

2 cups sugar

1/8 teaspoon kosher salt

2 sheets of puff pastry, defrosted

1) Heat oven to 450 degrees

2) Combine 1 cup sugar and salt and spread on wooden board. unfold each sheet of puff pasty onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly.

3) Roll it until it is 13 x 13 inches square and the sugar is pressed into the pastry. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as if closing a book. Slice the dough into 3/8 “ slices and place on the parchment lined baking sheet cut sides up.

4) Bake for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3-5 minutes. Transfer to a baking rake to cool.