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Just finished a quirky book, Goodbye, Vitamin: A Novel by Rachel Khong. She’s a new writer (newly published, I guess I should say) and this story is about Ruth, a 30+ something, trying to readjust to life without her fiance, who’s dumped her. She goes back home to help with the care of her father, who has Alzheimer’s. Written in a diary style, it jumps all over about her life, her mother, the funny, poignant things her father says on good days, and the nutty stuff he does on not-so-good days, her ex-, and her very quirky friends, too. Then a woman flits through who had had an affair with her father –  you get to observe all the angst from the mom about that. Mostly it’s about her father, as he’s relatively “together” early in the book, but then he disintegrates. Reading that part isn’t fun, although the author is able to lean some humor into it. I’m not sure I recommend the book exactly – I read it through – and felt sad. It doesn’t tie up loose ends – if you want that kind of book – you may not want to read this one.

Also finished Julian Fellowes’s Belgravia. You know Julian Fellowes, the producer and writer of Downton Abbey? He lends his mind to a story about a family or two from the similar time period as Downton, who live in London. There’s some amount of intrigue, romance, observations from within the halls of wealthy Londoners and moderately well off tradesmen and their families. There’s affairs, shady business dealings, an illegitimate child, the comings and goings of the “downstairs” staff too, etc. The characters were well done – I had no trouble keeping all of the people identified. The story is somewhat predictable, but it was interesting clear up to the end.

The Letter by Kathyrn Hughes. It’s a very intricate tale. At first it’s about Tina, a battered wife [at which point I paused and wondered if I wanted to read any further, but I’m glad I did]. She tries to get the courage to leave her husband. Then enters the letter she finds in a suit pocket in the thrift shop where she volunteers. It’s old – sealed and stamped, but never mailed. Then you learn about Crissie, decades earlier, a young pregnant girl who is sent off to Ireland to a distant relative by her father, then to a rigid (meaning horrible) convent [the book takes place mostly in Manchester, England and in rural Ireland]. The letter is addressed to her. Jump forward decades and William, the adopted child Crissie gave up, tries to find his birth mother. William meets Tina in Ireland [a serendipitous moment] as she’s trying to find the woman to whom the letter is addressed. This book is the #2 best seller on Amazon at the moment. It’s a riveting tale and I really enjoyed it.

The Muralist: A Novel by Shapiro. It tells the story of a young woman, an artist, who was part of the U.S.’s WPA mural project from the 1930s-40s (she is fiction, the WPA is not). As with so many artists, even today, they live in abject poverty through much of their lives. This woman, though, had family in France, desperately trying to escape before Hitler’s henchmen rousted them into concentration camps. The story, a bit of a mystery but not of the mystery-genre, is about Alizée Benoit, this young painter, who slightly captivates Eleanor Roosevelt’s help. It also skips into current time when the painter’s great-niece uncovers paintings she believes were painted by her aunt. The painter had disappeared into thin air in 1940, and her relative tries desperately to find out what happened to her. It’s a really good story including such Abstract Expressionist painters as Mark Rothko, Jackson Pollock, and Lee Krasner well-woven into the narrative. It keeps you guessing right up to the end. A good read. The author also wrote The Art Forger: A Novel a few years ago.

Also recently read 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 free-lance 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 family was 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 an old (wild) 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. Just read this one first!

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 Fish, Grilling, on May 25th, 2017.

grilled_shrimp_garlic_butter_sauce

Oh my, the most luscious garlicky buttered shrimp ever.

Having watched another America’s Test Kitchen or maybe it was Cook’s Country show on TV, and seeing them make this, I vowed I was going to make it forthwith! These are SO good. So full of garlic butter, so flavorful. Doing shrimp on a grill is a bit of an iffy situation anyway – to get all the shrimp done at the same time. If any are smaller they get over done. Larger, they’re not cooked through. So I was glad to use these giant shrimp, all uniform size to make this.

garlic_butter_foil_panFirst off, you need a medium sized aluminum pan – big enough to hold all the shrimp you’re going to grill. Into that pan goes the to-be-made garlic butter (butter, lemon juice, copious finely chopped garlic, a few red chili flakes and salt). I got that done ahead of time and set aside. Then, the shrimp is skewered (using double skewers assures they won’t flip over or around during turning)  and they’re oiled, salted and peppered. AND on one side only, you sprinkle just a tad of sugar.

Standing in front of your preheated grill, you put the aluminum pan over the heat. While you stand there (do not leave your station!) stir it as the butter melts and begins to bubble. The butter should NOT brown – just bubble and melt completely, with the garlic in it. Once that’s done, the aluminum pan is scooted over to a non-heated area of the grill – to a place where it stays warm, but doesn’t cook. shrimp_oiled_SP_sugared

Then, the shrimp is placed sugar-side-down on the hot grill. It cooks for only a few minutes, maybe 4-5, depending on the size. You want the shrimp to reach a finished temp of 120°. Turn the shrimp skewers over and cook for another 1-2 minutes until they’re just cooked through, and at that magic number of 120°. I used my trusty instant-read thermometer (Thermapen). When the shrimp is cooked, using a big fork, slide the shrimp off the skewers and into the pan of garlic butter. Have a spoon at the ready and toss and turn the shrimp so all the sides get coated with the garlic butter while they’re piping hot. Let it cook, sizzle a little and get soaked in that garlic butter. Whisk the pan to the kitchen, sprinkle with some chopped parsley and serve them IMMEDIATELY. To raves. I promise.

What’s GOOD: well, the shrimp I used were really big, which makes (for me anyway) a much more enjoyable shrimp-eating occasion. I don’t like little shrimp – I like them to have some real chewiness and heft. So, do try to buy big ones when you make this – you’ll be rewarded with ooohs and aaaahs. The garlic butter was perfect – garlicky enough, smoothed with melted butter and just slightly heated with chili flakes. This was a very EASY entrée to make. Truly it was. My darling Dave would have been manning the grill, but I managed. The first time I made this my friend Bud (Cherrie’s husband) cooked them; the 2nd time I made them and it’s really simple to do. Do all the prep work ahead and you’ll be rewarded with an easy dish to serve. Truly delicious with garlic butter. Do notice the low calorie count on this one, too.

What’s NOT: can’t think of any thing that wasn’t wonderful.

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

* Exported from MasterCook *

Grilled Shrimp (Scampi)

Recipe By: Cook’s Illustrated
Serving Size: 4

1 1/2 pounds shrimp, large, R-T-C — peeled and deveined
1/4 teaspoon sugar salt and pepper
1 teaspoon oil Spicy Lemon-Garlic Sauce (below)
Three 14 inch metal skewers
SPICY LEMON GARLIC SAUCE: (enough for 1 ½ lbs. shrimp)
4 tablespoons unsalted butter
4 tablespoons lemon juice
1/2 teaspoon red chili flakes
3 garlic cloves — finely chopped
1/8 teaspoon salt a disposable aluminum pan
1/3 cup chopped parsley — for garnish

1. Pat shrimp dry with paper towels. Thread shrimp onto skewers, alternating direction of heads and tails so that they are closely pushed together. Brush each side with oil and season with salt and pepper. Sprinkle one side of the shrimp with sugar.
2. Light large charcoal chimney with about 6 qts. of charcoal and allow to burn until fully ignited and covered with a thin layer of ash. Empty into grill, placing all the coals on one side and leaving the other side empty. Place the disposable pan with the sauce over the hot side and cook as directed, then move to cooler side. (Alternately, use a gas grill; heat to medium high and leave one section off.)
3. Place skewers with shrimp on hot side, sugared side down, and be sure the shrimp are closely pushed together. Cook for 4-5 minutes and then flip, cooking other side 1-2 minutes. Using an oven mitt, pick up each skewer and using tongs, slide the shrimp off the skewer and into the pan containing the sauce. Toss and cook until fully cooked, about 30 seconds.
4. Remove from grill, add parsley,toss and serve. DO drizzle any remaining sauce over the shrimp.
5. SAUCE: Put butter, juice, red pepper and garlic in the pan and place on the hot side of the grill, cooking until butter is melted and bubbly. Move to cooler side. When shrimp are grilled, place in the hot sauce and continue to cook for about 30 seconds. Remove the pan from grill, add parsley, toss, remove from sauce and serve.
Per Serving: 253 Calories; 14g Fat (50.1% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 293mg Cholesterol; 371mg Sodium.

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  1. hddonna

    said on May 27th, 2017:

    Can’t see a downside to this one–love shrimp, love quick and easy! I will try it soon. You come up with so many appealing recipes I can’t keep up with them–can always find good ideas on your site. Thanks!

    Thank you, Donna. I’d say our cooking styles must be very similar! . . . glad you get good ideas from my blog . . . that’s the whole point!. .. . carolyn t

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