– by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.
- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.
– by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the 
– by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on
– (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.
(Stacy Schiff); 
; and 
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This is another one of those tried and true recipes I’ve been making since about 1970. Some friends, an older couple, served it one night. Ruth Cormack (now deceased) was a very good cook, and she inspired me to try any number of different food dishes when I was still a young bride. Believe it or not, this is a recipe that she acquired from one of her weight loss diets, likely a precursor to the all-protein diet. I have no idea where, so I can’t give credit to anyone. I looked up the recipe on the internet and came up empty-handed. There is a place called Bamako in Africa (on the Niger River), but this kind of chicken combo doesn’t sound African to me. So I really don’t know its origin.
But nevertheless, it’s very easy. Incredibly easy. Even my DH who is cooking these days because of my fratured foot, could make this. I’ll have to remind him about this one, which he likes a lot. Very flavorful. You all know I like bacon already. You can vary the herbs you use – whatever suits your fancy, although the recipe calls out specific ones. If you don’t like rosemary, leave it out. Put in what you like. But use lots of herbs. Lots and lots. I never seem to make enough of the dry herb mix, no matter how much I concoct, and always have to sprinkle out some more to go around. So, in other words, be generous with the herbs.
It can be thrown together in a big hurry. If you don’t have time to marinate the chicken meat in the lemon juice, that’s okay too. Marinate it as long as you can and add the lemon juice to the pan, dribbled over the chicken instead. If you are concerned about the fat and calories in bacon, use 2 pieces instead of 4 and cut the bacon into small squares and toothpick those pieces to the top of the chicken instead of using a half slice each. Or use turkey bacon instead. Usually I serve this with rice and a veg. If you marinate overnight, don’t allow it to sit any longer than 24 hours or the chicken will start to become mushy.
Generally I use this vacuum box, pictured right, when I marinate – providing the meat is small enough to fit in the thing. It won’t do a roast or tall things or a lot of pieces of anything, but it would do 6-10 boneless chicken pieces. You put the chicken pieces inside, place the lid on top, then pop that tall handle on top and pump the handle, which sucks all the air out of the box, thereby creating a vacuum. Supposedly this forces the marinade to be absorbed into the meat faster than otherwise. It’s called a Vacu Multi Dish, made by VacuVin, and I bought it at Sur la Table some years ago when it was demonstrated in a cooking class. Allow it to sit in the refrigerator for an hour or so. If you don’t have this box, just use a ziploc plastic bag.
Then you drain the chicken, dry it off with a paper towel and slick some olive oil (using your hands) over each piece, then dip and roll in the multitude of herbs. Mound the meat up a little bit and place on a foil or Silpat lined cookie sheet or baking pan and top with bacon. That’s it. Ideally you should cook the thighs longer than the breasts, so to have them come out perfectly juicy, add the breasts later. Usually I use either breasts OR thighs, so I don’t have to make those adjustments. Obviously thighs take the longer cooking time – the 30-35 minutes noted in the recipe. Happy herbing.
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Chicken Bamako
Recipe from: Ruth Cormack
Servings: 6
4 each skinless boneless chicken breasts
4 each skinless chicken thighs
1/2 cup lemon juice, fresh squeezed
salt and pepper — to taste
2 tablespoons olive oil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon bay leaves — powdered
1/2 teaspoon sage
1/2 teaspoon tarragon
2 tablespoons parsley — minced
4 slices bacon
1. Place the chicken pieces into a plastic bag and add the lemon juice and salt and pepper to taste. Refrigerate a few hours, or at the most overnight. Drain well before continuing.
2. On a large piece of waxed paper combine the dry herbs. If time permits, combine the herbs in a mortar and pestle and grind them together to release their flavors a little. The measurements are estimates – you may need more.
3. Rub the chicken pieces with a little oil, then roll in the herbs and place a half slice of bacon on the top, securing it with a toothpick. Place the chicken pieces in a baking dish in one layer and bake in a 350 oven for 25-30 minutes, or until tender, but not dry.
Per Serving: 299 Calories; 10g Fat (32.3% calories from fat); 47g Protein; 2g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 210mg Sodium.
Anonymous
said on August 20th, 2007:
This is very flavorful and delicious. Thanks mom!!