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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Tasting Spoons

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Posted in Chicken, on August 12th, 2007.

 bamako

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.

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.
To view a printable recipe, click HERE.

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  1. Anonymous

    said on August 20th, 2007:

    This is very flavorful and delicious. Thanks mom!!

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