I found the book somewhat enjoyable, occasionally interesting and sometimes annoying. Interesting historically in a sad way, with a look at how professional women have been treated in the past. Annoying, hypocritical really, in the sense that "scientists" as well as authors, artists, engineers, etc. understandably, very much dislike having their work and inventions, or designs appropriated by others. As happened in the novel. Actually it's a criminal offense. Yet they can look at the beauty, purpose and design all around us and assign it to random chance. Ha. Also, I found it highly unlikely that her cooking show would have become popular in the early1960s. What did become popular then was Julia Child's cooking show.
There is a lot of hypocrisy in the world and always has been, not just in the arena of women's rights. At least Garmus' novel was thought provoking and even occasionally humorous, despite the improbable and sometimes fantastical side. I loved Elizabeth's dog, 6:30. When Calvin died, "he sensed her death wish, and because of it, had been on suicide watch all week." Like her daughter, the dog is rendered almost magically intelligent and gifted.
I wasn't especially inspired to any particular meal, but thought a few of my ongoing kitchen experiments would be apropos. One being to go from making the tapioca pearls, or boba in my Halo-Halo, as posted earlier, to preparing Bursting Bubbles for tea or cocktails as well as in that dessert.
For another, it's an experiment with formulating coconut oil via fermentation. We have lots of coconuts here, which I'm sad to admit, have mostly just been dropping to the ground. Opening and preparing them is a lot of work. Somewhat like cacao, but with chocolate we have made the time and extended the energy! So, upon engaging a bit of help (gardener and reluctant Bob) we have begun that oil project.
After husking, which requires some strength, then cracking open and getting the meat out of the shell, there comes juicing. Next, in my experiment, I'll be using a bit of kefir whey to inoculate and then slightly ferment the cream. That supposedly, in a day or so, separates it into oil and curd. We shall see. Updates to come.