- Margaret Atwood, MaddAddam
Perhaps it’s best to call MaddAddam, the third in Margaret Atwood’s MaddAddam Trilogy, the parts of the story that have been left out from the two previous books.
With Oryx and Crake and The Year of the Flood, Atwood takes us on a dizzying ride through a dystopic world where bio-engineered species rule the world after humans have been wiped out by a plague.
Those two books tell us different sides of the story–from those who were within and those who were without. These parallel story lines meet together, finally, in this last installment.
Margaret Atwood’s MaddAddam follows the last remaining people as they stake out a small place to continue on and figure out what happened. They are joined eventually by the Crakers–Atwood’s bio-engineered humans. The Craker’s ridiculous antics fill the pages with humor. The rivalries, loves, and losses of the remaining humans fill them with heartbreak (and a dash of optimism).
If you’re keen on reading it, it’s necessary to read the other two books to understand all the different plot lines going on here. If you’ve already read the other two, but it’s been a while, you may want to go back and re-read them as I should have. It’s a complicated narrative, but a fantastic one once you untangle it all.
In honor of Toby, the resident beekeeper in the novel, I raided my garden for some bee friendly lavender to include in a recipe. Topped with honey, these biscuits are light, lovely, and the perfect snack to munch on while reading your way through these novels. Perhaps with a mug of tea?
Lavender Lemon Biscuits (Adapted minimally from Homesick Texan)
Two cups of flour Ingredients:
- 1 tablespoon of baking powder
- 2 teaspoons of sugar
- 1/2 teaspoon of salt
- Zest of one small lemon
- 2 teaspoons dried lavender
- 1 stick of butter, cold (8 tablespoons)
- 3/4 cup of buttermilk
- Honey to serve
- Preheat the oven to 450 degrees.
- Mix all the dry ingredients together.
- Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
- Add the liquid, mixing until a bit loose and sticky.
- Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
- Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
- Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
- Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
- Place on a greased baking sheet or cast iron skillet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
- Makes 10-12 biscuits. Serve with a generous dollop of honey as it makes the flavors shine.
Have you read any books from Margaret Atwood’s MaddAddam trilogy?