— Bethia Mayfield longs for independence in the national bestseller, “Caleb’s Crossing” by Geraldine Brooks (Penguin, 2011). Daughter of a Calvinist minister living on Martha’s Vineyard in the 1660’s, Bethia is an independent thinker in a world where women are not allowed an opinion. Like an early day Virginia Woolf, she wonders why her brother can learn Latin and Greek, but she cannot. And like Woolf, Bethia must teach herself to exist within the strict confines of proper society, plagued by the guilt inherent in a modest, but free-thinking young woman of her day.

For Brooks’s adolescent protagonist, this is no easy feat. Her daily excursions lead her to push the boundaries of godliness in learning to write, befriending the son of a Wampanoag chieftain, and witnessing a “salvage” ritual the Puritans interpret as demonic. Caleb Cheeshahteaumauk, the chief’s son, comes to stay with the Mayfields to be tutored in Latin, Greek, and Hebrew before attending Harvard. While Caleb, a real historical character, matriculates from Harvard, Bethia is forced into indentured servitude, taking with her to Cambridge a copy of Homer’s Odyssey her father had conceded to give her. Although Brooks’s writing is graceful, this is a work in which the reader can watch historical thinking unfold from the vantage point of modern interpretation. It does provide food for thought from all perspectives.

Martha’s Vineyard consists of 6 towns and a nationally known food and clothing emporium, The Black Dog Tavern. Realizing the island had no restaurants open year round, Capt. Robert Douglas founded the establishment in 1971, with its iconic black dog logo. Try two of the tavern’s offerings for a nice lunch or light dinner.



Summer Strawberry Salad

4 boneless, skinless chicken breasts

1 1/2 cups sliced strawberries

6 cups Romaine or spinach and arugula combination

1/2 cup candied walnuts

3 oz. blue cheese (optional)

1/2 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons honey

1 medium shallot, minced

Heat 2 tablespoons of oil in 12 inch skillet over medium heat until shimmering. Rinse chicken and pat dry (or use a prepared rotisserie chicken from the deli to cut cooking time). Season chicken with salt and pepper and cook, turning once until just cooked through, about 10 minutes. Transfer chicken to cutting board and cover with foil for about 5 minutes. In a small bowl, whisk olive oil, vinegar, honey, shallot, and salt and pepper to taste. In serving bowl, combine lettuce, strawberries, and walnuts, tossing with enough dressing to coat salad. Turn out onto serving platter and arrange chopped chicken on the salad, drizzling with some of the remaining vinaigrette. Precise recipe can be found in “The Black Dog Summer on the Vineyard Cookbook.”



Fudge Bottom Pie

Graham Cracker Crust:

1 cup graham cracker crumbs

1/8 cup powdered sugar

1 teaspoon cinnamon

2 1/2 tablespoons butter, melted

Chocolate Fudge:

1/2 lb. dark chocolate

1/2 pt. heavy cream

Filling:

2 boxes Jell-o Instant French Vanilla Pudding

1 pint heavy cream

1 pint light cream

Mix sugar, cinnamon and graham cracker crumbs in a bowl. Combine with the melted butter using a fork to bind until crumbly. Press into a 9-inch pie plate and freeze until ready to use. Chop the chocolate and mix with the cream in a heavy duty saucepan. Melt the chocolate and stir the cream as you do this over medium heat. Watch that it does not burn. Whisk it to make sure there are no lumps. Cool slightly. Pour onto the frozen pie shell and chill until set.

Pour both creams into a large mixing bowl, add the pudding mixes and whip on high speed until firm peaks form. Spoon the filling into the pie shell over the chocolate and swirl it so it makes a high dome in the middle. Garnish with chocolate shavings and freeze uncovered for 5 hours. Semi-thaw in the fridge to slice. Thaw completely to serve.

Source: Black Dog Tavern from tastebook.com.