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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 Chicken, on August 24th, 2016.

grilled_chicken_greek_marinade2

What do you think of when you hear “Greek marinade?” Lemon juice? Olive oil? Garlic? Yes, all of the above plus oregano. This recipe is more lemon juice than oil and enhanced with some red pepper flakes.

Recently I had a houseguest, Jennifer, who is vegan, but also doesn’t eat a lot of other things as well. I can’t say that it was exactly hard to cook for her, but it was a bit foreign to cook for her. My cousin was along too, and he must eat GF. So one night I made the pasta recipe I made not too long ago, Pasta alla Trapenese with Eggplant. But we had to eat it with lentil (GF) linguine. And because Jennifer was very interested in having more veggies in the dish, I added a bunch of other things, which totally diluted the flavor from the eggplant, which, to me, was the star of the dish. I couldn’t even taste the eggplant. And I’ll just tell you, I didn’t much like the lentil linguine. It was mushy and I cooked it less time than the box suggested. I count myself lucky that I’m not allergic to wheat.

So the next evening I made an old favorite created by Paul Prudhomme, The BEST Bean Salad, one that’s been on my blog for years. I didn’t fiddle with the recipe at all (it’s extremely low in fat). It was all Jennifer had for dinner except for an English muffin she microwaved with some fake shredded cheese (non-dairy and not soy based, either) on top. But Gary was craving some meat, I think, so I defrosted boneless, skinless chicken breasts and had wanted to try this Greek marinade anyway. The bean salad has very similar seasonings (lots of oregano), so the two dishes were a complement to one another.

The marinade was simple enough to make – I found the recipe over at Julie’s Lifestyle blog. I tinkered with her recipe just a tiny bit – all the main ingredients are there, I just slightly adjusted the amounts. It’s a wonderful combination – the lemon juice is the star of the show, and it shines through in the grilled result – I thought it was wonderful. I’m extremely careful when grilling chicken breasts (boneless) because they can go from moist and juicy, to dry and inedible in a matter of a minute or two. Use an instant read thermometer and take chicken breasts off at 150°F. If you use chicken thighs, they need to cook until they reach 165°F. If you’re combining both types, put the thighs on first, then the breasts during the last 6-8 minutes as they cook in no time at all.

What’s GOOD: the lemon flavor for sure. Cooked perfectly, to 150°F, they were SO juicy and tender. Easy.

What’s NOT: for some it would be cooking/grilling to that exact temperature – an instant read thermometer is a must here. If you don’t have one in your gadget arsenal, you need one!

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

* Exported from MasterCook *

Greek Marinade for Chicken

Recipe By: Recipe adpated from Julie’s Lifestyle (blog) 2016
Serving Size: 4

5 tablespoons extra virgin olive oil
2/3 cup fresh lemon juice
3 garlic cloves — minced
3 tablespoons oregano — reduce by 2/3 if using dried herbs
3 tablespoons minced fresh parsley — reduce by 2/3 if using dried herbs
1/2 teaspoon red pepper flakes
Chicken: use boneless, skinless chicken breasts and/or thighs

1. Combine all the ingredients in a sealing plastic bag and mush around to combine.
2. Add chicken pieces [ I used boneless, skinless chicken breasts] to the bag and mush it around so all the chicken surfaces are covered in the marinade. Refrigerate for 2-4 hours.
3. Remove chicken and blot dry on paper towels. Discard marinade.
4. Heat an outdoor grill to high, then reduce temperature to medium. Using a oil-soaked paper towel, rub the grill so the chicken will be less likely to stick.
5. Place chicken pieces on the grill and cook until one side is golden brown. If the chicken sticks to the grate, leave it a bit longer – once the chicken has cooked sufficiently it should be loosened so you can lift it. Turn the chicken over and continue grilling, with cover closed, until the internal temperature of chicken breasts has reached 150° or if using chicken thighs, cook it to 165°F. Remove to a platter and allow to rest for about a minute, then serve. If you are vigilant about not overcooking the chicken (past 150°F or 165°F), you’ll be rewarded with very tender and moist chicken.
Per Serving (marinade only): 174 Calories; 17g Fat (84.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.

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  1. hddonna

    said on August 28th, 2016:

    Did this Friday evening, and it was delicious. I was so careful–tested the temp and it was 136 to 140 or so in different pieces, then two minutes later I was getting 160 and 170 plus! I had added a teaspoon of salt to the marinade, and that apparently acted as a brine and helped keep them from drying out, for, amazingly, they were still moist and juicy! I really liked how simple this recipe was. We had the leftovers in toasted buns, with barbecue sauce, tomatoes, and lettuce. Very tasty!

    I’m so glad it worked out well. It’s SO hard to measure temperature in chicken because of the uneven thickness of them, even ones that have been pounded, supposedly, evenly. Probably another minute (instead of two) would have been enough. You’ll know next time! And yes, the recipe really is simple, and we need simple now and then! . . . carolyn t

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