chocolate chip cake with almond-hazelnut toffee topping
In defense of meandering
The nicest rejection I got for my novel (also, strangely, the most disappointing) said all sorts of kind things about my writing but concluded that the pace was too meandering. Well! I’ve thought about this a lot, since. I understand their objection, of course, but I like meandering! I like books that meander and movies that meander, and I like the act of meandering about in the world. In point of fact, this rejection has made me look back upon my life to realize that I have lived in an entirely meandering fashion. (In fact, too close an examination of my “career” might turn this into a cautionary tale about meandering, rather than a defense of it.) There’s so much I want to do, but I don’t have firm goals and plans of attack, I don’t have schedules and itineraries. I have been most fortunate in finding good traveling companions, and now I’m perfectly happy to meander about with them and see where we all end up.
There are places I’d like to go, things I’d like to achieve, but I feel like I’ll take a strange and winding path and be surprised and delighted when I get there. Of course, with this attitude I may never get there at all. That’s the danger. Or I’ll get there and find myself unprepared; I’ll discover that I haven’t packed all of the equipment that I need, because I always forget something. But then we’ll make do with what we have and what we find, and maybe we’ll come up with a better way of doing things than we ever would have if we’d packed more carefully. That’s the beauty of meandering…you never know where you’ll end up! As long as you keep turning down the most likely paths, as long as you’re happy to turn around if you find yourself somewhere that doesn’t work out, and start out again on a new path.
And probably as I’m meandering to a specific destination, someone else will be headed there with great purpose and focus. But maybe by the time I got close I would have decided to go somewhere else any way, somewhere better for me.
I was very happy to discover that the word “meander” comes from the name of a river in present day Turkey, know to the ancient Greeks as Maiandros, whose “course is so exceedingly winding that everything winding is called meandering.” And a meander, as a noun, is a bend in a sinuous river. “Meandering” used in a disparaging manner, implies weakness, it implies vagueness and mildness that lead to inefficiency and failure. But surely there’s nothing stronger than a river! We might not always understand the pattern or the plan, but that doesn’t mean there isn’t one! A river might not rush in a straightforward and obvious fashion to the sea, but it gets there nonetheless, making a beautiful design as it does so. And in Greek mythology, Meander is actually a river god, a god, son of the god of the sea, no doubt behaving in the strange and inexplicable manner of all gods, but powerful nonetheless.
I like to walk by the river, in an aimless and directionless fashion. I like to go for a meander. I have some of my best ideas this way, and my stories often take shape in my head while I’m adrift in this fashion. I believe that always knowing where you’re going, and always taking the quickest route to get there, and always checking your map or your phone’s map till that’s all you have in your head–all of that can be the death of the imagination, it doesn’t leave space for thoughts to grow and bloom. I think maybe as a society we’ve forgotten how to meander. We’re always so plugged in we’ve forgotten what it’s like to not know: to not be sure where we’re going or how many minutes it takes to get there and what the weather will be like when we do and the exact specific answer to every little question that should arise in our heads. We’ve forgotten what it’s like to wonder, we’re uncomfortable in those little pockets of uncertainty, which is sad, because this is where new ideas thrive and grow. And we have no time to wander, to let our feet and thoughts fly where they will.
This is a typical Claire cake! Quite easy to put together, especially if you use your food processor, which I did. You don’t even clean the processor between mixing the batter and the topping, because having a bit of batter in helps the topping to stick together. It’s not actually toffee, the topping, but it’s butter, sugar and nuts, baked till brown and crispy.
6 T butter
1 cup brown sugar
1 t vanilla
1 cup flour
1 t baking powder
1/2 t salt
1 cup chocolate chips
2 T butter
1/3 cup brown sugar
1/2 cup sliced almonds
1/3 cup hazelnuts
Preheat the oven to 350. In a food processor, combine the butter, sugar, eggs and vanilla and process until smooth. Add the flour, baking powder and salt and process again till smooth. You should have a fairly thick batter. Add the chocolate chips and process just for a second to combine, you don’t want to grind them up completely. (unless you do!)
Lightly butter a cake pan and spread the batter in.
Without cleaning your food processor, combine the butter, sugar, almonds, hazelnuts and salt. Whiz until you have a coarse crumbly mixture, like incredibly chunky peanut butter. Spread this over the top of the batter. It’s ok if they combine a little bit.
Bake for 25 to 30 minutes, until the top is browned and the edges are pulling away from the pan.
Let cool, and eat!