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Just finished News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her parents were killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of a old west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many.

Winter Journey by Diane Armstrong. Have you ever read about forensic dentistry? I sure had not, so I found it fascinating reading. It’s a debut novel for the author, and what a story. Halina, an Australian, with Polish roots, specializes in this obscure profession as a forensic dentist, and is asked to go to Poland, to help identify bone (and tooth) fragments, to put to rest a sad event in the story of this small town, when many, many people (Jews) were murdered. Was it the Nazis? Or was it the local townspeople who disliked the Jews. What a tangled web of intrigue, including Halina’s own mysterious past. I really enjoyed the read. The author does a great job of developing the characters (which I always like). This is no light read if you consider the subject matter, although it IS a novel (but based on fact). Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. There’s a romance thrown in too, and a whole lot of angst about the discoveries found in the mass grave. But, the subject expanded my knowledge about forensics.

The Lost Painting: The Quest for a Caravaggio Masterpiece by Jonathan Harr. I just LOVED this book. I’ve never been much of a fan of Caravaggio’s paintings, although I’ve seen plenty of them (many are extremely large) in museums around the world. His paintings were dark, often with dark subjects. But as with many of the old masters, occasionally some obscure work surfaces, perhaps credited to another artist, even, that turns out to be one done by “the” master. In this case, Caravaggio. Although this book is written as a novel (with dialogue, etc.) it’s historical through and through. It begins with two young women art scholars, in Italy, who are asked to do a research project. One thing leads to another, and to another. All true.  If you enjoy books about art – I learned some things about the paint and the canvases of the time – you’ll be intrigued as I was.

Eye On the Struggle: Ethel Payne, the First Lady of the Black Press, by James, McGrath Morris. Each year my AAUW book club reads something related to Black History Month. This is a biography of a woman you’ve probably never heard of, Ethel Payne, and about her life-long journey in journalism, struggling to keep her head above water financially, but staying true to her purposes of telling the truth about the black stories and black racism of the day. Sometimes biographies aren’t all that riveting, but I found this one to be so, and I savored each new chapter. We had a really good discussion of the book, and the ups and downs of Payne’s life, especially during her years as a Washington reporter. You’ll not be sorry to have spent the time reading this book. It’s well-written, as well. I was thrilled when the author, Morris, left a message here on my blog, thanking me (and my group) for reading his book.

H Is for Hawk, by Helen Macdonald. This one has been on the best seller list. It’s a memoir about a woman who takes on a personal challenge of taming a wild hawk. Prior to reading this book, I knew next to nothing about the entire subject of hawking, or taming any of the big, wild birds. The book is equally about the writer’s inner journey. She’s a consummate writer, and every page was a joy of words, for me. My only problem is my own – I found it hard, the more time that went by, and the more time the writer spent trying to tame this bird, to scream out “let the bird go.” Perhaps it’s because I spent time in Africa in 2015, seeing animals in the wild, that I felt more for the bird than I did with the writer’s discontent with herself and the taming process. Little did I know what a hard job it is to tame a hawk. I actually didn’t finish the book. It was a book club read, and highly recommended by several of our members. And I ended up not being able to attend the meeting as I had a cold. So perhaps there is some great ending to it that would have made me feel better. I haven’t gone to the end to find out. I just had to stop reading it. But I’m not NOT recommending it. If nothing else, read it for Macdonald’s sublime proficiency with words.

Also read George Washington’s Secret Six: The Spy Ring That Saved the American Revolution, by Brian Kilmeade and Dan Yaeger. Here’s what it says on amazon: When George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied—thanks in large part to a little-known, top-secret group called the Culper Spy Ring. He realized that he couldn’t defeat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. I won’t exactly call this book a riveting read, but it was interesting. Relating facts that few people knew about, this Culper Spy Ring. It’s a little chunk of American history researched in depth by the authors. An interesting read.

Also read The Little Paris Bookshop: A Novel by Nina George. If you’re an avid reader, you probably have the same kind of longing as I do for a quaint, independently owned bookstore right around the corner. So few exist anymore. This novel is about a very unusual book store, and book store owner. In Paris. On a boat/barge. It’s not a typical book store, and the writer takes you on a journey of discovery about (likely) her own lifetime of book reading. You’ll learn all about a variety of existing books and why they’re a good read. But it’s all cloaked in a story about this book store and the owner. And the customers. Very fun. I’m reviewing it for one of my book clubs next month.

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 Desserts, on August 29th, 2015.

peach_blackberry_almond_crisp

If a CRISPY crisp is what you like, you’ll not be disappointed with this one. A layer of peaches and blackberries on the bottom and the topping (crispy, but no oatmeal) sprinkled liberally on the top and baked. Wonderful!

A few months ago I purchased another cookbook. I’m a sucker. I’d read that the book was so worth buying and very few of the recipes have shown up yet on the ‘net, so I decided to spring for it. Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, written by Cory Schreiber and Julie Richardson. I had a big crowd over for dinner recently – it was a cool evening (although ever-so humid what with this oddball weather we’re toppinghaving) and I even lit the outdoor fireplace for some of the younger dinner guests. Anyway, I bought a small flat of peaches (not nectarines) and we generally don’t find boysenberries at our markets, so I bought blackberries instead. Otherwise I followed the recipe.

Since I used peaches, I peeled them. I have a great Messermeister Pro Touch Swivel Peeler that works like a charm on soft fruit. The recipe calls for tossing the fruit with cornstarch and a dash of salt. I thought the fruit was sweet enough, so I eliminated the 1/2 cup tossed into the fruit. I’ve noted it in the recipe as optional.

The topping is easy to make – you combine everything (adding in the sliced toasted almonds later) in a food processor (or do by hand if preferred) and once out into a bowl you kind of manhandle the dough until it makes shards or clumps and that are sprinkled all over the fruit.

Down below  you’ll see photos of the Pyrex dish with just fruit, and then with the topping. I increased the recipe to feed more people, so ended up baking it in 2 different dishes. One of the suggestions was to bake this in flatter, wider dishes so the moisture from the fruit will do some evaporation and so the topping will have plenty of space to “crisp.” That’s what I did.

fruit_before_topping

crisp_ready2_bake

The crisp is baked for 55 minutes (the recipe says 45-55 and the tops weren’t quite brown enough so I baked it the full 55 minutes). Ideally, serve this warm – you can reheat it for 10 minutes at 325° if you make it earlier in the day. I served it with vanilla ice cream. But, when we had left overs, I served it at room temp 2 days later and it was just fine.

What’s GOOD: this recipe is a real keeper. I LOVED-LOVED the crispy topping – and especially because it contained no oatmeal. I’ve never been a fan of oatmeal crusted cobblers. So I really liked this topping which IS crunchy and tasty. Really liked the almonds in the mixture too (toasted prior to baking the crisp).  Altogether a delicious dessert, and it wasn’t all that much work to make. Peeling the peaches wasn’t a whole lot of fun, but the peeler makes it pretty quick work. Nectarines don’t require peeling, and peaches probably could have been left unpeeled. Your choice, I guess.

What’s NOT: The blackberries I used were huge, so their seeds were quite large (chewy). If I had anything to complain about it would be that – and that’s not the fault of the recipe, just the fruit selection. I’d choose younger blackberries, or substitute raspberries. That, however, was the only thing I could possible comment on. The dish was wonderful, worth making.

printer-friendly PDF and Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Nectarine, Boysenberry, and Almond Crisp

Recipe By: Rustic Fruit Desserts (cookbook)
Serving Size: 8

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon salt
1/2 cup unsalted butter — cold, cut into 6 cubes
3/4 cup sliced almonds — toasted
1/2 cup granulated sugar (optional – if fruit is really sweet you can leave this out)
2 tablespoons cornstarch
1/2 teaspoon fine sea salt
6 whole nectarines — or peaches each cut into 10 to 12 slices (3 pounds prepped)
1 pint boysenberries — or blackberries
1 tablespoon pure vanilla extract
Optional for serving: ice cream or whipped cream

Cook’s notes: You will want to use a wide dish for this recipe so the filling can spread out in a shallow layer, which allows more water (from the fruit) to evaporate. Almonds are the first choice to complement the combination of nectarines and boysenberries, but walnuts or hazelnuts also work well.
1. Preheat the oven to 400°F. Butter a 3-quart baking dish (see cook’s notes).
2. Prepare topping: Mix flour, sugar, and salt together in a bowl. Add butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in butter until mixture resembles crumbs. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine. Add the butter and pulse until crumbly, then transfer to a bowl and squeeze the mixture between your fingers to make crumbs.) Add the almonds and mix gently; try not to break the almond slices. Put the topping in the freezer while you prepare the fruit filling.
3. Prepare fruit filling: Rub the sugar, cornstarch, and salt together in a large bowl. Add nectarines and boysenberries, toss until evenly coated, then gently stir in the vanilla.
4. Pour the fruit into prepared baking dish and scatter topping over the fruit. Bake for 45 to 55 minutes, or until topping is golden and fruit is bubbling. Cool for 30 minutes before serving, topped with ice cream or whipped cream, if desired. Wrapped in plastic wrap, the crisp will keep at room temperature for up to 3 days. Reheat in a 325-degree oven for 10 minutes before serving.
Per Serving: 452 Calories; 19g Fat (37.3% calories from fat); 6g Protein; 67g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 388mg Sodium.

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  1. Bethier

    said on August 30th, 2015:

    Hi Carolyn,
    Yum! This looks like another winner! I’m not a fan of oatmeal in crisp toppings either–I think it
    should stay in cookies where it becomes a star!! I will definitely try this and like your idea
    of using raspberries with the peaches! I was wondering about apples–have not had much
    luck finding an apple crisp without the oats. . .
    Glad to hear Oliver is settling in–he is a cutie! Thank you again for sharing all your recipes
    and adventures–great writing and a wonderful spot to visit! ????

    Thank you for your kind words. You might try my Apple Pudding (see my favorites page). It has a crisp crust and no oats. It’s a family favorite. Was my mother’s recipe. I crave it now and then. Maybe it’s called Crisp Apple Pudding. . . carolyn t

  2. Toffeeapple

    said on September 1st, 2015:

    Isn’t that what we would call a ‘crumble’?

    Yes, this dessert could be called a crumble. There are a variety of words used to describe these kinds of homey, rustic desserts with fruit and some kind of topping. Crumble toppings don’t get as crisp, however, so it’s appropriate this one IS called a crisp, because it really is. . . carolyn t

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