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Recently finished reading 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.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant. Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the angry father is a wealthy and influential man in the area. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

 

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 Salads, on August 20th, 2016.

beach_house_watermelon_salad_greens_macadamia_gorgonzola

No, those aren’t cherry tomatoes in there – they’re cute little balls of watermelon, mixed into a delicious salad garnished with macadamia nuts and Gorgonzola cheese. And the dressing . . . well, read on.

My friend Joan L has been mentioned many times on this blog – I’ve garnered a number of recipes which I’ve posted – she’s most famous amongst her friends for a fabulous pasta salad, appropriately called Joan’s Pasta Salad! It’s a winner of a recipe and very easy to make. Joan is a very good cook and I’m happy to share another of her recipes. She brought this to a potluck dinner we had in 2011 when we were bidding farewell to dear friends, Sue and Lynn, who moved to Colorado (some of Sue’s recipes are here on my blog too). Joan gave me the recipe and I filed it and hadn’t made its acquaintance since then.

Having been invited to a luncheon, I needed to bring a salad of some kind and I chose this one. Six ladies made salads, and mine was the only one containing greens! How funny! There were two orzo and shrimp salads to make an appearance, but they were both very different. What makes this one unique: (1) the dressing contains some fruit, which is a bit unusual; (2) macadamia nuts – not too many, which is good since they are quite dear; and (3) the watermelon, which doesn’t make many appearances in green salads!

Joan’s recipe comes from The Beach House Restaurant in Poipu, Kauai. I don’t know how she came by the recipe – perhaps it’s on the web already . . . I haven’t searched. But it’s a real winner. It’s unique and very special. You might not make this for a weeknight dinner since it does take a bit of time to make. The dressing contains some seedless raspberry jam (Smucker’s makes a good one) and some pureed fresh strawberries. Although it’s somewhat sweet (from the fruit and jam) it seems to blend in perfectly with the mixture of greens and nuts and cheese. The recipe, as is, makes about twice as much dressing as you’ll need. You could halve it and be fine for serving 6, I’m sure.

Once you prep all the different components (the sliced onion, sliced or shaved carrot, crumbled cheese, watermelon, chopped and toasted macadamia nuts) they could be set aside for awhile. The dressing can be made in a shaker jar, for sure and made ahead too. The salad gets tossed with the dressing. I found that the salad needed a bit more dressing than some – I think that’s because the other garnishes aren’t dressed with the salad, so it’s nice to have ample dressing on the greens. You can make the salad on a platter to pass, or make individually plated salads; either one works fine. I tried it both ways. The original recipe called for watermelon wedges to be placed around the edge of the plate (my guess is this is an entrée salad). But I didn’t want wedges, so I made melon balls and actually when I served it, I mixed the melon balls into the salad (after the dressing was tossed with the greens).

What’s GOOD: everything about this salad is lovely. It’s a bit sweet and savory, with unusual ingredients like macadamia nuts and Gorgonzola crumbles. Really delicious.

What’s NOT: if you don’t like sweet dressings, you won’t like this; otherwise it’s a stellar recipe.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Watermelon Salad with Field Greens

Recipe By: From my friend Joan, she got it from The Beach House Restaurant in Kauai, Hawaii
Serving Size: 8

SALAD:
6 cups field greens — mixed variety
1/2 cup red onion — thinly sliced
1/2 cup carrots — cut in curls or shreds
1/4 cup macadamia nuts — toasted (or pecans)
1/2 cup Gorgonzola cheese — crumbled
RASPBERRY VINAIGRETTE:
1/4 cup seedless raspberry jam
1/4 cup strawberry puree — (fresh or frozen)
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 1/4 cups canola oil
Salt and pepper to taste

NOTES: If you don’t want to have much of any dressing left over, make about half of the recipe.
1. VINAIGRETTE: Whisk ingredients and set aside or prepare in a shaker jar.
2. SALAD: Toss greens with enough vinaigrette to coat them well – be generous with the dressing as the other ingredients aren’t “dressed.” You’ll use just a part of the dressing.
3. Either plate individual servings or pour all of the dressed greens on a platter, then garnish with the Gorgonzola, nuts, onion and carrots. The watermelon: you may cut watermelon into balls, or in the original recipe cut watermelon wedges are arranged around the greens.
Per Serving (not accurate because you use only a portion of the dressing): 422 Calories; 42g Fat (86.4% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 213mg Sodium.

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  1. hddonna

    said on August 20th, 2016:

    This sounds really good. I’m fond of salads with watermelon in them, even though I’m not big on watermelon itself–don’t dislike it, but often find it tasteless and disappointing. But I’ve had a yen for the Panera watermelon salad several times this summer, and it was wonderful. The one in this post is different in that it calls for gorgonzola rather than parmesan. And since I just opened a package of gorgonzola, and there are some macadamia nuts in my freezer, there’s a good chance this recipe will appear on a menu at my house one of these days! In fact, my daughter and her watermelon-loving family will be here next Sunday for a seafood boil. This would make a good accompaniment.
    Good! I hope you’ll enjoy it as I did. . . carolyn t

  2. Michele

    said on June 30th, 2017:

    This salad is excellent. I have eaten the watermelon salad at that restaurant and made it myself several times. However they candy their macadamia nuts in some sugar on the stovetop, they are not toasted. Everyone I served this to absolutely adores it.

    I’m glad it worked out and that you were pleased! I suppose we could candy the nuts, but I’m fine with it the way it is with just toasting them (keeps the sugar levels down). The salad is so good just the way it is here (I think). Thanks for commenting . . . carolyn t

  3. michele

    said on July 3rd, 2017:

    In case your readers are interested, this is the version of your salad that I make and found published initially in a magazine claiming it’s the original Beach House recipe. (In case someone wants to try the candied macs. They make the dish for me.) PS Love your blog!

    http://jnutzrecipes.blogspot.com/2011/08/watermelon-salad-with-caramalized.html

    Thanks so much, Michele! And thanks for being a reader of my blog. Sometimes I wonder if anyone is reading it, but then I hear from someone who’s read it for years but never left a comment! . . . carolyn t

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