The Plague and I

Synopsis: Tuberculosis. In the pre-antibiotc era of the 1930’s, this was as terrifying as cancer is now. It meant entering a sanitarium for treatment, leaving her family and her children. And what if she didn’t recover? One might think this is not the stuff of comedy, but one would be wrong. Betty MacDonald spent 9 months at “The Pines,” in real life the Firland Sanitorium in Seattle. She published this second volume of her memoirs in 1948, a follow up to her better known volume the Egg and I.

Review: It’s remarkable that Betty MacDonald is not more widely known, since she is a true national treasure. Imagine a place where you spend months at a time forced to lie in absolute silence all day, every day, where your windows are always open rain or shine, hot or cold, and that you are not permitted to read or write. That’s The Pines Sanitorium, where people actually felt lucky to be accepted for treatment of this disease! The regimen of total bedrest, fresh air, and (sometimes) surgical intervention sounds barbaric by today’s standards, but they had no antibiotics, so maybe these things were helpful? Macdonald has a deliciously wicked sense of humor, and her descriptions of her often eccentric fellow patients, and the tyrannical staff are hilarious. Her roommate, Kimi, was equally dependable in contributing her dark humor to the tale. Kimi (real name of Monica Sone), went on to become a writer herself. The daughter of Japanese immigrants, Kimi/Monica wrote her own memoir titled Nisei Daughter—still in print! I’ve not yet read it, but plan to. It seems strange to say that this was a light and funny book, given it’s subject, but I guess that’s the genius of Betty MacDonald.

Rating: 5/5

Recipe: Teriyaki glazed salmon is a nod to Kimi, and the setting of the Pacific Northwest. Easy and delicious!

Ingredients:

4 salmon fillets

1 clove garlic, minced

1/4 cup low sodium soy sauce

2 tablespoons water2-3 tablespoons brown sugar

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch

1 tablespoon water

Green onions and sesame seed for garnish

1) Mix garlic, ginger, soy cause, 2 T water, brown sugar, rice wine vinegar and sesame oil in medium bowl

2) Add half the marinade to a zip lock bag, and the other half in a small saucepan.

3) Marinate salmon in the zip lock bag for 30 minutes.

4) Simmer the reserved marinade for 5-10 minutes. Mix the cornstarch a 1 T water to make a slurry, and add to the marinade. simmer until thickened.

5) Place salmon fillets on a foil lined sheet pan, and brush with the reserved sauce

6) Bake at 400 degrees for 12-14 minutes.