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Just finished another great book, The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.


Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in easy, Pork, on June 24th, 2014.


If you’ve been a reader of my blog for any length of time you know I don’t usually FRY things. Sauté yes, but really fry in oil, no. My bottle of canola oil gets used mostly for salad dressings. But I just decided to do something different. In the background on the plate above there are the dry-pan roasted green beans that I’ve made 10 times in the last 6 months they’re so good. And easy.

I searched around the ‘net for “pork chop recipes”, and southern fried pork chops were the top 8 or so. Really?  So I clicked over to several (one on epicurious, and two others from blogs, but were almost identical. I kind of made my own way once I got the gist of the main recipe. A flour-based breading mixture is made (flour, cornstarch, herbs, salt, pepper) and set aside. Another is made with an egg and some milk or buttermilk. The pork chops are dipped first into the flour, then egg, then back in the flour, and ever-so gently placed into the 1/4 inch of medium-hot oil.

One thing I learned (and don’t know if it’s true) is that when you fry foods like this, it’s best to raise the heat of the oil in a gentle manner – i.e., use low heat and then raise it over the course of 10 minutes or so. If you turn the flame up to high right from the get-go, you’ll end up with oil that’s too hot. Some of that makes sense, but some of it sounds crazy. Heated oil is heated oil. Isn’t it? Any of you chemistry types out there know?

Anyway, the pork chops were dutifully dipped in the proper pans and lowered into the oil, and they were done in no time flat. One of the bloggers mentioned using a heat test before you start cooking – dropping a pinch of the flour mixture into the oil – if it bubbles, then it’s hot enough. And during the cooking you do only want the oil to bubble around the meat and not burn the coating.

The cornstarch in the flour mixture gives the breading/coating a lighter texture. Not exactly like a tempura batter, but not far from it. It was nice. I liked it. I used seasonings in my flour mixture (other than the usual salt, pepper, garlic powder, paprika that was in most of these recipes). I reached for Penzey’s Fox Point Seasoning and added a couple of teaspoons. I don’t really know that I could taste it once it was fried, however. So you could use whatever suits you – like an Italian blend perhaps – or don’t add any at all. In the South I think they’d go for the plain stuff (salt, pepper and garlic powder).

The pork chops bubble around the edges as they’re frying. Be sure the chops aren’t touching – I used a pan that probably could have held more – because several recipes stressed that the chops need lots of space around them. They browned in no time flat, so I turned the heat down just a little bit and turned them over and cooked the 1/2 inch thick chops about 4 minutes per side – my guess. I didn’t time it. It was all by color.

What’s GOOD: how easy it was – only time consuming thing was mixing up the coating mixture. I got everything else finished before I even started the pork chops so I wouldn’t be distracted. They were really good. Not in the “outstanding” category, but it was an easy, quick dinner that was satisfying.
What’s NOT: well, some folks don’t like frying – like deep frying – although these weren’t deep in oil – I used only about 1/4 inch (half way up the chops).

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Southern Fried Pork Chops

Recipe By: Adapted from a website called Taste of Southern
Serving Size: 4

32 ounces pork chops — center cut, bone in (four 1/2 inch chops)
1 cup all purpose flour
2 tablespoons cornstarch
1 large egg
2 tablespoons milk — or buttermilk (or water)
1 tablespoon mixed herbs — I used Penzey’s Fox Point Seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
Cooking oil for frying the chops (canola or vegetable)

1. BREADING: In a small mixing bowl, add the flour, cornstarch, herbs, garlic powder, salt, black pepper and paprika. Stir all ingredients well. Set aside.
2. EGG: Break one egg into a small low sided dish. Add milk and use a fork to mix it well. Mix well enough that there are no little globs of egg white.
3. MEAT: One at a time, dip a pork chop in the flour and coat both sides. Dip the chop into the egg mixture, coat both sides well. Lift and let any excess drip off. Place the chop back into the flour mixture and coat both sides and edges.
4. FRYING: Place about 1/2 inch of cooking oil in a large skillet over medium heat. Test the oil by sprinkling in a little pinch of the bread mixture – if it sizzles, the pan is hot enough. Lower the chops into the hot cooking oil, one at a time. Do not crowd them (they don’t want to be touching). Cook for 4-6 minutes.
5. Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Let the chops fry for about 4-6 minutes or until done but not over cooked. Test a chop by cutting into the center to make sure it’s not rare. A little bit of pink is fine. Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain. Serve warm.
Per Serving: 507 Calories; 24g Fat (44.0% calories from fat); 40g Protein; 29g Carbohydrate; 1g Dietary Fiber; 165mg Cholesterol; 378mg Sodium.

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