Plus a meal fit for a phoenix
I was given an ARC of The Phoenix Keeper, and here’s my honest review, plus some recipes the characters might like.
I loved this book. It was the perfect thing to read while recovering from illness, and the anxiety rep hit home. I was swept away into a world of magical zoo animals that, while fanciful, felt grounded in reality.
Aila Macbhairan is a phoenix keeper at the San Tamculo Zoo, living out the dream she’s had since she was 8 years old. She works with an endangered Silimalo phoenix in a zoo that hasn’t had an active breeding program for a while, but her fortunes reverse when a nearby facility has some of its phoenixes stolen. Aila must rush to get her facility ready and care for a new bird. What could go wrong? (So. Much.)
Aila has a staunch friend in fellow zookeeper Tanya, and an enemy (initially) in Luciana, who runs the zoo’s griffin show. She resents the show for its cheesy commercialism, and holds a grudge against Luciana based on incidents from their time at university together.
I found the queer rep in this story to be well done. Aila is bi, Tanya is trans, and there’s an adorable sapphic romance that weaves in around the animal shenanigans. Aila’s parents, far more extroverted than her, are also fun characters with their fusion-food pub.
But it’s Aila’s inner journey that got me. Her personality is familiar – bookish, skittish, and socially awkward. She’s as uncomfortable around most people as she is at home around the animals she works with. There’s a bit of mental health advice in the book, and I appreciated reading Aila’s experiences of being underestimated, belittled (especially when she tries to date dragon keeper Connor), and having a rough start with a therapist who didn’t get her, not because I want others to live through these things but because it’s nice to have fictional mirroring. Aila is especially terrified of public speaking. There’s a nice arc where she grows into a sense of purpose that helps her transcend her fears and live as if she’s enough (because of course she is).
One thing I appreciate about the rise in cozy fantasy is the opportunity to read about work in a fantastical world. All kinds of work, not just the world-saving kind. S. A. MacLean works in conservation, and it shows. Aila’s care for her phoenixes ends up carrying the day.
The magical animals feel real; they’re vivid characters, written with attention to the daily details of zoo life. At the same time, they’re wonderfully inventive. We get to read about creatures like peacock griffins, vanishing ducks, and pet carbuncles. (The book has a few illustrations, so we get to see some of them, too.) The world is modern, with phones and plastic souvenirs, and in many ways similar to our own. Yet thoughtfulness permeates the details, geography, and ecology.
The Phoenix Keeper’s writing flows smoothly and is well crafted. It takes effort to create something this engaging to read. I was a little sad to leave Aila’s world, and hope we get a sequel so I can spend more time there.
How can I thank the author? How about with some food fit for a phoenix (keeper)?
Phoenix Food: Awesome Slaw
Silimalo phoenixes eat a lot of veggies, and I think they’d enjoy this salad. I certainly do. I adapted the recipe from Kayti Peschke’s in Caboodle magazine.
Ingredients
1 head of cabbage
1 head of broccoli
2 carrots
a few dill pickles
For the dressing:
4 tbsp mayonnaise
4 tbsp red wine vinegar
1 tbsp mustard
sea salt and ground black pepper
Method
- Chop the vegetables and mix them in a bowl.
- Mix the dressing ingredients in another bowl.
- Toss the dressing with the salad and enjoy!
Zookeeper Chow: Aubergine Gochujang Noodles
Aila has a hard time with spice, but I think even she’d enjoy these noodles that match her phoenixes’ fire just a little bit. Recipe from Mob 6: Tasty 6-Ingredient Meals.
Ingredients
1 aubergine (or eggplant), cut into 2cm chunks
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp peanut butter
2 packets of vegan instant ramen
1 spring onion, thinly sliced
Method
- Preheat the oven to 180° C with fan.
- Line a baking tray with baking paper. Toss the aubergines in a bowl with the oil, spread out on the baking tray and roast for 20 minutes. Remove from the oven and pour over the soy sauce, tossing well to coat. Return to the oven for 15 minutes until the aubergine is tender, sticky and caramelised. If it looks a little dry and overdone, add a splash of water to the tray to help you get it saucy and coated again.
- In a small bowl, whisk together the gochujang, peanut butter and ramen seasoning packets with 3 tbsp of water. Set aside.
- Set a large saucepan of water over a medium heat and bring to a boil. Cook the ramen for 3-4 minutes until tender. Drain in a colander, then add back to the pan and pour in the gochujang mixture. Stir well to combine.
- Serve the noodles topped with the sticky soy saubergine and spring onion to garnish.
Rubra the Phoenix’s Hot Apple Toddy
So, I kind of made this up. I was sick, OK? I think this is what I put in there. Feel free to experiment with your own ingredients and portions!
Ingredients
1 part whisk(e)y (with U.S. and U.K. sources, the spelling in this post is all over the place)
3 parts apple juice
a little hot water
a dash of cinnamon
a dash of honey
a dash of lemon juice
1 lemon slice
1 clementine slice
another clementine slice + a raspberry for garnish
Method
- Heat the liquids with the cinnamon and honey.
- Add the fruit slices.
- Add the garnishes to the rim and eat them after you finish drinking.
Happy eating, drinking, and reading! Don’t hesitate to check out this wonderful book!
You must be logged in to post a comment.