(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
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(Mario Batali & Gweneth Paltrow); 
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I know. You’re going to think I’m nuts. Strawberry Gazpacho? What more unlikely combination could there be? Savory tomatoes with sweet, juicy strawberries? Well, trust me on this one. It was served to me at one of the cooking classes I attended in Coto de Caza. And Tarla Fallgatter, the instructor, said we’d really like it. And like it we did. I liked it so much I made a batch the next day. And another batch a week after that. And the week after that.
It makes a lovely little respite on a hot summer night. It’s quite refreshing. It could be served in plastic cups, even, for people to enjoy – standing around before an outdoor meal. Or you could make it a sit-down course, but I like the appetizer idea better. It’s not difficult, although you will likely need to go shopping first – it’s not like you’re going to have all the ingredients on hand. But it’s worth doing so. And this is very low calorie too. Surprising – once you try this, you’ll be surprised too, as it’s very rich tasting.
Strawberry Gazpacho
Recipe: Tarla Falgatter
Servings: 6
SOUP:
1 quart strawberries — lightly crushed
1/2 cup white onions — thinly sliced
1/2 cup red bell pepper — chopped
3/4 cup hothouse cucumber — peeled, seeded, thinly sliced
1/2 whole garlic clove — crushed
1/4 cup fresh tarragon
1/4 cup balsamic vinegar
1/4 cup olive oil salt and pepper to taste
GARNISH:
1/2 cup strawberries — hulled and finely diced
3 tablespoons chives
1/4 cup red bell pepper — minced
1/4 cup hothouse cucumber — peeled, seeded, finely diced
6 sprigs chervil — optional
1. Combine all the soup ingredients except salt and pepper in a plastic or non-reactive bowl (or plastic bag), cover and chill overnight. Place the ingredients in a blender and puree, adding cold water(about 1/4 cup to 1/2 cup, no more) to thin it to a light soup consistency. Season to taste with salt and pepper and chill. Chill the soup bowls, if possible.
2. Mix together the garnish ingredients in a non-reactive bowl. Pour each portion of soup into a small bowl and add the garnish to the center, trying to mound it in the center.
Serving Ideas : If you’re serving this on a warm day, chill the soup ahead, in a bowl that will nest into another bowl that you fill with ice. Then set out the soup on the ice and put the garnish bowl next to it with a ladle and soup bowls and let people help themselves. Be prepared for people to take seconds.
COOK’S NOTES: There are layers of flavors in this soup – you can’t quite pick it out, but it just mellows in your mouth. The riper the strawberries the better. If you use mostly unripe ones the flavors just don’t come through. The overnight marinating is important so don’t skip this step.
Per Serving : 133 Calories; 10g Fat (60.1% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.
To view a printable recipe, click HERE.
Anonymous
said on August 8th, 2007:
Carolyn,
This is what I am going to take to the Hollywood Bowl on August 18th!
Linda from Carlsbad