The Anubis Gates by Tim Powers

Sometimes a girl just needs an escape, and this book provided one hell of one! It’s probably one of the most fun, and possibly my favorite, of all sci-fi and fantasy novels, The Anubis Gates is a wild and imaginative romp through time, space, and history. Basically, a literature professor by the name of Brendan Doyle chosen to go back in time at the behest of an extremely wealthy and eccentric millionaire to hear a famous lecture by the poet Samuel Taylor Coleridge in Victorian England. He gets left behind – of course – in the past with no money or resources except his knowledge of the time period, and that’s when shit gets real.

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Throw in gates of time throughout the world and history, a murderous, deformed clown on stilts, tiny homunculi with knives, ancient Egyptian magicians who can also move through time, a body-jumping werewolf, a twist of romance, some Victorian steampunk elements, and you’ve got yourself the makings of a truly entertaining read. Doyle’s specialty is the Victorian poet William Ashbless, whom he intends to meet while in the past, and how this meeting comes about is one of the twistiest and surprising parts of the book, but it’s the premise on which the entire book hinges, so pay attention to the references to Ashbless.

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As with any kind of time travel book, pay attention to the smaller details, as they seemingly have no connection to anything, yet prove to be monumentally important later on. I personally loved the freaky clown on stilts, though in real life I despise clowns with a passion. Hello,  Pennywise! Otherwise,  Doyle’s grasp of history serves him well, and part of why I love this book is because you feel the Victorian environment of London so well, but without that dreary, depressing Dickensian vibe. And when Doyle is down and out and spends his last bit of money on street food, you feel his intense hunger.

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Returning to Thames Street, Doyle expended half his fortune on a plate of vegetable soup and a trowelful of mashed potatoes. It tasted wonderful, but left him at least as hungry as before, so he spent his last three cents on another order of the same.

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To me, vegetables and mashed potatoes translate naturally into one thing -shepherd’s pie. I mean, a gorgeous panful of delicious meat mixed with vegetables and topped with a creamy layer of mashed potatoes. Hello, heaven on a plate! Of course, depending on who you talk to, it’s either a shepherd’s pie or a cottage pie. I personally don’t give a damn what it’s called, just that is is soooo good. This method was based on the awesome recipe at Life in Lofthouse, is an excellent way to get rid of any random vegetables hanging around in your refrigerator, land is the perfect St. Patrick’s Day dish. Ideal for  soaking up all the green beer, Irish whiskey and whatever else booze you chose to indulge in.

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INGREDIENTS
4 large russet potatoes
1 stick softened butter
1 cup warmed milk
2 lbs ground beef
1 cup sliced mushrooms
1 turnip, cut into cubes
1 cup frozen peas
1 cup frozen corn
1 cup baby carrots, cut in half
1 onion
7 cloves of garlic
1 tablespoon Worchestershire sauce
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 tablespoons red wine
1/2 cup beef broth

METHOD
Butter a large glass or metal baking pan and heat the oven to 375.

Cut the potatoes in half and cook in boiling water until a fork pierces them easily, about 25 minutes. Remember if there are hard parts still in your potatoes, those will translate to lumps in your mashed potatoes. Drain and let cool slightly.

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Dry-saute the mushrooms with only a bit of salt. This is a trick I got from Elise Bauer at Simply Recipes, and holy crap, it really works!

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Put the sauteed mushrooms into a large bowl and add the frozen corn. The heat of the ‘shrooms will soften and thaw the corn.

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While the potatoes are boiling, finely chop the onion and garlic and cook with olive oil until softened, about 10 minutes.

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Add the ground beef, some salt, and the Worchestershire sauce, and cook until the meat is nicely browned. Drain the meat and add back to the hot pan.

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In the boiling potato water, cook the turnip, peas, and carrots until softened, about 10 minutes. Drain and add to the mushrooms and corn.

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Sprinkle over the flour on the meat, and cook again over low heat for about 10 minutes, to ensure the floury taste is gone.

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Add the red wine, tomato paste, and beef broth to the floured meat in the pan, stirring until everything is well mixed and warmed through well.

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Mash the potatoes in a potato ricer, add the butter and milk, and some salt, and stir. The potato ricer is a totally badass kitchen gadget because it negates the need to peel the potatoes. I personally loathe and despise peeling potatoes, so it makes me happy to bust out the potato ricer.

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Mix the cooked meat with the cooked vegetables, stir to mix well, and spread into the glass pan.

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Spread over the mashed potatoes. Doesn’t that look so yum?

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Bake for 35 minutes, until the potato topping has browned slightly and you can smell all the juices of the meat and vegetables and you’re drooling. Let cool slightly before serving, although having said that, it’s much better after a few hours in the refrigerator, eaten tipsily at midnight in the company of a handsome man after an evening out at the St. Patrick’s Day Blarney Bash. 🙂

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