Thanks to AL and ABH for the photography.
The Feet Say Run is a beautifully written, lyrical, and somewhat surreal book. The main character’s time on the island, where the book opens, has a strong, otherwordly vibe that also presents the world around us in, at times, a brutally realistic fashion.
Hans Jaeger, the narrator, is trapped on an island, we are never quite sure where. He’s there with some other odd characters, so I was immediately put into mind of the TV series “Lost.” It has that kind of magical realism, weird feelings where things seem dreamlike and hyperreal at the same time.
The theme of questioning one’s life and choices, the “dark night of the soul,” as St. John of the Cross so eloquently put it, is at the heart of this book. Very existentially, Hans remembers his previous life and questions his ongoing existence, because let’s face it, he’s done some pretty crappy things. He worked for the Nazis in Germany, despising them at the same time. Who among us hasn’t done that, albeit on a less extreme level. We get up, we oftentimes have to do things we don’t like or want to do. But we do them, in order to survive, to exist. As does Hans.
The storyline arcs between Hans’ entrapment on the island and his struggle for survival there, and his life before, both the awfulness of the Nazis and the beauty of his own love story with Hilda. The lyricism in Blum’s writing – and he is quite an excellent writer – gives the brutal passages an almost fantasylike feeling, like you’re experiencing the horrors through a film of milky glass.
Hans is not the most likeable character in the world, and there are times when I felt like he was trying to make excuses for what he had done in his life, to try and justify the choices he made that led him to being a Nazi. He’s participated in some terrible things, and given the current state of our country and the fear and anger so many people feel these days, I found it sadly and frighteningly timely to read.
Two food passages stuck out to me. The first is Hans remembering his mother and aunt having lunch in pre-war Germany at a very posh French restaurant. Hans’ mother is a terrible snob, and she meets her match that day with the waiter. If you’ve experienced a true French waiter, you must know that no one, and I mean NO ONE, outsnobs him. Hans’ mother keeps trying to get the waiter to explain what is in the sandwich, and he continues to needle her by saying there is nothing in the sandwich “except ze bread, madame,” “ze limburger” and “ze tomato.” It gave me the giggles, reading about this dreadful woman being put in her place by a supercilious waiter.
The second passage takes place on the unnamed island. Andre is one of his Hans’ compatriots, and one day, foraging for food, they come across a cache of dove eggs. Hallelujah, it’s breakfast time! Hans watches Andre with consternation, thinking to himself – quite facetiously – how they will have their feast of eggs.
Talking to him and listening to his babbling replies. Look, Andre. One of the doves has laid an egg! Are you going to help me cook it? How should we prepare it, do you think? Scrambled? Eggs Benedict?
I considered doing something involving limburger cheese, but aside from the fact that it is not available in the United States, it really has a horrendous smell. I love a strong, raspy cheese, but limburger is a bit much, even for me. So another strong-scented and flavored cheese seemed in order – gorgonzola! And having done Eggs Benedict in an earlier post, I thought about what else I’d love to eat if stuck on a deserted island, and smoked salmon immediately came to mind. So baked eggs with smoked salmon, gorgonzola and spinach was my riff on the desert island dove eggs. I think mine is probably a bit better.
This is the method that worked for me, based on too many oeufs en cocotte recipes to mention. The addition of blue cheese is my own.
6 large eggs
2 cups fresh spinach
1/2 cup crumbled gorgonzola
6 oz. smoked salmon
3 tablespoons heavy cream
Salt and pepper for seasoning
Heat the oven to 350F. Spray three large ramekins with butter spray.
Wilt the spinach in a skillet, adding some salt for added flavor.
When the greens are wilted, line the bottom of the three ramekins with it.
Sprinkle some gorgonzola atop the spinach in each ramekin.
Then add the smoked salmon to each dish, covering the cheese and spinach. Crack two eggs into each ramekin.
Top the eggs with one spoonful of heavy cream each.
Sprinkle over more gorgonzola on the eggs, and season with salt and pepper. Put the ramekins onto a shallow baking tray, and bake for 20-25 minutes. You don’t want them to burn or get leathery, just set.
Remove from the oven, allow to cool for a bit, and put additional strips of the smoked salmon atop each ramekin.
Serve with toast and some lovely rose wine. It’s simple, yet rich and sumptuous, something that a snotty French waiter or a refugee on an island would both be happy to eat.
And if you’re interested in reading more of Dan’s work, check out his scathingly satirical blog The Rotting Post. If you’re a fan of sarcasm, snark and smart-assery, you will love his writing!