I've always wanted to write, says Robert James Russell, since I was a kid. Same here, I'd say. Relating. Abbreviating a sudden motion of being completely understood by a total stranger. I’m inspired by many, many things, he says. Sometimes I overhear dialog, a conversation at a café, or I watch people and see someone interesting that makes me create a character. Other times I read about some place (like Aokigahara), and I just can’t get the place out of my mind—and then ideas start coming full force.
We'd been following each other on Twitter for a couple of years, him being a distant author, curiously living somewhere in Michigan, writing poetry and publishing books and me, well, who am I? Who cares, I could be Celine, Before Sunset, drawn towards the handsome American writer, Jesse. Am I getting carried away? Robert reads in bookshops and one day I am sure, he'll be doing it in Paris.
I write all the time, he says, whenever I can, and if anything ever happens, I write and write and I feel better. Over the last couple of months, Robert and I have been exchanging our writing in progress and thoughts on them. It started when I purchased his first book, a novella, Sea Of Trees which I read back to back in a couple of hours lying in my garden soaking in the scarce London sun.
Sea Of Trees is about a place in Japan, a forest called Aokigahara, where people go to peacefully commit suicide, without being rescued by the neighbour or a spouse for example. Its a place to get lost in and to never be found (or for at least, not for a while).
I couldn't put it down. The author didn't allow me to rest my intrigue and swallowed me whole into this world of trees and suicide, sometimes, I wanted to reach out and pull at the characters with my hands to pull them back.
He paints a scenic, atmospheric and haunting landscape of the forest as we journey through with American Bill and his Japanese girlfriend, Junko whose looking for her missing sister. They run into bodies as we run into vignettes, intersected throughout, short glimpses into how their bodies have ended up among trees and forest grass, their belongings scattered like litter. Robert says, they were based on some cases on real-life bodies found in Aokigahara, their back stories created by me, filling in the gap up until the moment of their death. Some others were inspired by incidents around Japan, since suicides (and group suicides) are an epidemic there, again, back stories created to fill in the lives of these people, detailing how they came to these decisions, and how they decided on Aokigahara as their final resting place. It’s weird to say I got inspired by what I read, about all the suicides, but it’s so prevalent, so many cases, that it’s hard to not want to write about it.
Robert sends me chapters, first drafts and secret manuscripts. I read them, under wraps and I send him my drafts of thoughts intertwined into narratives and he gives me encouragement and I give him encouragement and its like we're on the train together, Before Sunrise, exchanging a bit of ourselves, over the pretend telephone. It is sometimes painful to realise your calling as a writer. It is often when that happens, you suddenly feel like you are the only one who can not write. Robert can, believe me, everything he sends me, I read like its water running through my fingers. I just feel compelled to tell stories, he says, always have, either by drawing (when I was younger) or later (and now) by writing. I just think there are those of us that are storytellers, I want to tell stories
I want to show people what I see, how I see it.
He is a young talent who can feed a story so vividly and concise, (even in a first draft). He gets me to into a world and I always feel like I am within the story, breathing and living by its every thread. I don't get this by many regular published books I read. Its amazing! Robert is often exclaiming how lucky he is. I say, oh the joys! I do not know but can only dream about being published for the first time. I’m lucky, he says, to have found a publisher who appreciates and believes in me. It’s also very surreal. I’ve spent a lot of time getting to this point, so sometimes it’s hard to believe I’m here. Living it. I mean, I'm not naive to think people haven't had similar thoughts to all of us previously--there's always been people who want to reinvent, or rethink things.
Robert James Russell lives in Ann Arbor, Michigan, USA with his soon to be wife and is looking for literary representation and publication of forthcoming novels. He is one to watch out for!
www.robertjamesrussell.com
Facebook: Robert James Russell
Twitter @robhollywood
Buy Sea Of Trees Here
Tuesday, 31 July 2012
Monday, 30 July 2012
Leluu & The Skinny Bib
The Skinny Bib is one of London's top restaurant bloggers. Thai in origin, “Perm” trots the globe for exciting culinary knowledge
and brings home his blog The Skinny Bib, which is recently featured in
TimeOut London, CCNGo and The Huffington Post. He is also a contributor
for the Maitre D’ column of Qatar Airways Oryx in-flight magazine. I heard he is also quite nifty in the kitchen.
At Global Feast, a pop up in The Old Town Hall in Stratford at the heart of The Olympics, he and I will be creating a Vietnamese/ Thai feast on Monday 6th August 2012. This is a non profit event, to book, click here. £45
"miang tuna"
- sour and spicy salad of cooked tuna served on fresh baby gem lettuce.
"plar plaa salmon"
- Thai -style salmon ceviche
"bun thit nuong"
- Vietnamese BBQ chargrilled pork belly with cold vermilcelli noodle salad
"kao nhiew piak lum-yai"
- syrupy sticky (black) rice pudding with coconut flesh
and longan, finished with salty & sweet coconut milk.
At Global Feast, a pop up in The Old Town Hall in Stratford at the heart of The Olympics, he and I will be creating a Vietnamese/ Thai feast on Monday 6th August 2012. This is a non profit event, to book, click here. £45
Menu
"khao pod tod"
- sweet corn fritters with sweet chilli sauce
- sweet corn fritters with sweet chilli sauce
"miang tuna"
- sour and spicy salad of cooked tuna served on fresh baby gem lettuce.
"plar plaa salmon"
- Thai -style salmon ceviche
"bun thit nuong"
- Vietnamese BBQ chargrilled pork belly with cold vermilcelli noodle salad
"kao nhiew piak lum-yai"
- syrupy sticky (black) rice pudding with coconut flesh
and longan, finished with salty & sweet coconut milk.
To find out more about Global Feast - go to the website:
Wednesday, 25 July 2012
Dinner Party - Food By Donald Russell
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| Salmon En Croute from Donald Russell, photo by Danny McCubbin |
I went to visit Donald Russell a few months ago in Aberdeen and met Stefan Kolsh, Head Chef of Donald Russell's ready meals and was lucky enough to taste the entire collection with him. He discussed about his painstaking experiments to keep the food fresh, how things react when frozen and defrosted and how ingredients change after a certain time and how he used the best and the right ingredients to make everything ultra delicious!
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| Canape selection |
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| sausage rolls |
We ended up having a great time over dinner, which was the most important thing for me. The whole purpose of this was so that I can take a rest from cooking and enjoy food with my guests.
| photo by Donald Russell |
Donald Russell sends everything frozen, (packed beautifully), so you must give yourself some time to defrost some of the products. All the instructions are clear on the labels. We all favourited everything although some friends were suspicious that I could bake so well (I can't). They all thought the meat in the beef wellington was incredible, there is no doubt about the quality of the meat at Donald Russell. The Queen orders from them!
The meal was complimentary, kindly supplied by Donald Russell. If I were to have another one of these dinner parties where I don't want to cook, I am highly likely to reorder the sausage rolls, (great as a canape), the beef wellington, lasagne and all of the curries (even to have as meals for one in front of Eastenders). The cheesecake selection too! Highly recommended!
You can order online here
www.donaldrussell.com
http://www.donaldrussell.com/simplicity/ready-meals.html
Tuesday, 17 July 2012
Recipe: Chicken Salad With Carrot, Daikon, Hot Mint & Coriander
This light, refreshing salad is one of the supper club favourites! Its the perfect Vietnamese dish because it is all about satisfying the sweet, sour, salty and umani taste buds as well as being crunchy and silky in texture. Serve with massive prawn crackers! Always use the best fish sauce you can afford, it makes a huge difference to the dressing.
Serves 4
Ingredients
Cooking Time: 30 mins
Prep Time: 30 minsTotal time: 40 mins
CHICKEN
3 (460g) skinned chicken thighs
1 litre of water
1 knorr chicken stock cube
PICKLED ONION
1 med red onion
3 tbs cider vinegar (aspall)
3 tsp caster sugar
pinch of salt
pinch of pepper
SALAD
250g carrots - julienne
200g daikon - julienne
2tbs cider vinegar
1 tbs caster sugar
20g coriander - coarsely chopped
15g garden mint - coarsely chopped
15g hot mint (optional) - coarsely chopped
70g banana blossom - brought ready shredded (optional)
DRESSING
2 birds-eye chillies (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1.5 tbs sugar
2 tbs cider vinegar
2 tbs premium quality fish sauce (Three Crabs)
3 tbs crushed/ blended salted roasted peanuts
Method
Cook chicken thighs in a pot with a lid with 1 litre of fresh cold water.
After about 7 minutes when the water boils, remove the scum that surfaces then add a stock cube. The chicken cooks for 30 mins in total.
Meanwhile, slice the red onion as thinly as you can and pickle with vinegar, sugar and a pinch of salt and pepper in a bowl, mixing occasionally.
Peel and julienne the carrots and daikon and place in a salad bowl. Then mix in 2 tbs cider vinegar and 1 tbs sugar to slightly pickle.
Chop the herbs and leave in a separate bowl.
Mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness. Add more chillies for more spice.
When the chicken is cooked, leave to rest for 5 - 10 mins. De-bone the meat and tear along the grain. Add this to the bowl of carrot and daikon with the pickled onion (discard the vinegar juice). Add the dressing and the chopped herbs. Mix well together.
Garnish with a few sprigs of coriander and mints and a sprinkle of peanuts. Serve with prawn crackers.
Serves 4
Ingredients
Cooking Time: 30 mins
Prep Time: 30 minsTotal time: 40 mins
CHICKEN
3 (460g) skinned chicken thighs
1 litre of water
1 knorr chicken stock cube
PICKLED ONION
1 med red onion
3 tbs cider vinegar (aspall)
3 tsp caster sugar
pinch of salt
pinch of pepper
SALAD
250g carrots - julienne
200g daikon - julienne
2tbs cider vinegar
1 tbs caster sugar
20g coriander - coarsely chopped
15g garden mint - coarsely chopped
15g hot mint (optional) - coarsely chopped
70g banana blossom - brought ready shredded (optional)
DRESSING
2 birds-eye chillies (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1.5 tbs sugar
2 tbs cider vinegar
2 tbs premium quality fish sauce (Three Crabs)
3 tbs crushed/ blended salted roasted peanuts
Method
Cook chicken thighs in a pot with a lid with 1 litre of fresh cold water.
After about 7 minutes when the water boils, remove the scum that surfaces then add a stock cube. The chicken cooks for 30 mins in total.
Meanwhile, slice the red onion as thinly as you can and pickle with vinegar, sugar and a pinch of salt and pepper in a bowl, mixing occasionally.
Peel and julienne the carrots and daikon and place in a salad bowl. Then mix in 2 tbs cider vinegar and 1 tbs sugar to slightly pickle.
Chop the herbs and leave in a separate bowl.
Mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness. Add more chillies for more spice.
When the chicken is cooked, leave to rest for 5 - 10 mins. De-bone the meat and tear along the grain. Add this to the bowl of carrot and daikon with the pickled onion (discard the vinegar juice). Add the dressing and the chopped herbs. Mix well together.
Garnish with a few sprigs of coriander and mints and a sprinkle of peanuts. Serve with prawn crackers.
Wednesday, 11 July 2012
Vietnam Festival - Cooking Demonstration
I will be doing a cooking demonstration at The Vietnam Festival on Saturday 14th July at 12:30, Spitalfields. For more details and a recipe for Saigon summer rolls, see here
As also seen in The Evening Standard
The Evening Standard: Hot Dinner/ Summer Rolls Recipe

Saturday, 7 July 2012
How To Cook Vietnamese Food Part 2 - Good Food Channel
In the second of her series of blog posts on how to
cook Vietnamese food, guest blogger Uyen Luu explains how some of the
key ingredients are used.
Vietnamese food is full of flavour, bursting with tangy freshness, sweet tastiness and umani spiciness! When cooking a Vietnamese dish, most of the work is within the prep and little on the stove.
All of the work is fine tuning every taste bud on the tongue to make sure that there is a balance of sweet, sour and salty. It is also important to combine and balance ingredients that pair well with each other and people remain loyal to combinations. READ MORE ON THE GOOD FOOD CHANNEL HERE
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