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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, Vegetarian, Veggies/sides, on November 3rd, 2017.

nutted_wild_rice_salad

That photo just doesn’t do justice to this rice salad. Even though I use Photoshop to crop and work with my photos, sometimes you just can’t make brown food look wonderful. 

Behind the scenes of any blog, or maybe I should say a food blog with recipes, is a whole lot of file administration. You might not think so, but there are many, many steps to getting a story written, photos worked on, sized correctly, inserted in the right places, recipe itself prepared, stripped of formatting, uploaded and then put into a finished format on the blog. It’s not seamless. And all that is to say that this recipe that I made months ago somehow got lost in the mix. At least it didn’t get deleted. I can’t even remember when I made this (photo properties says I took the photo on August 5th), or for what family occasion (it was probably our group family birthday we do about that time of year). I wouldn’t have made it just for myself; that I know. But as soon as I glanced at the photo, I remembered eating it, and my mouth was watering.

The recipe came from cooks.com and has no attribution. But I used some white rice in it too, so am not sure where I found the recipe, or if I adapted it myself. In years past, I’ve made the Silver Palate’s wild rice salad numerous times (but never written up here), and I have another one here on my blog from a museum restaurant in D.C. The Mitsitam. And yet another one that’s a copycat one from a local restaurant here in my neck of the woods that contained fresh corn. But this one is just a simple-enough wild rice and white rice salad enhanced with pecans, golden raisins, green onions, orange juice and zest. And it’s downright delicious.

I won’t tell you that this salad is cinchy quick – it has several steps, and you have to watch the rice carefully that it doesn’t overcook. That would be a crime, since you want the wild rice to still have some tooth. But once the rice is made, the other ingredients are straight forward and easy. A lovely honey vinaigrette is added and it can sit for awhile. You can eat it warm or cold, and leftovers are still good, although the pecans sometimes get a bit soft. But worth making? Yes.

What’s GOOD: a great salad for a crowd. Can be made ahead. Delicious warm or cold, or room temp. Leftovers still taste good, too. Of all my wild rice salads I’ve made, this probably wasn’t my favorite, but I liked the orange zest and juice in it. And the green onions.

What’s NOT: a few steps to make, but not hard at all.

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

* Exported from MasterCook *

Nutted Wild Rice Salad

Recipe By: adapted from cooks.com
Serving Size: 8

1 cup long grain white rice
1/2 cup wild rice — raw
5 1/2 cups low sodium chicken broth
1 cup pecans — toasted
1/2 cup golden raisins
1 whole orange — ZESTED & juiced
1/4 cup honey
4 whole green onions — thinly sliced
4 tablespoons olive oil
2 tablespoons unsalted butter — melted
3 tablespoons white wine vinegar — or more to taste
salt and pepper to taste

1. Strain wild rice in strainer and run cold water over it. Rinse the rice thoroughly.
2. Place wild rice in heavy saucepan. Add stock (or water) and bring to to a rapid boil. Adjust heat to simmer and cook uncovered for 30+ minutes until rice is just barely cooked through. Do not overcook.
3. In another pot, cook white rice in water until it’s barely done – do not overcook. Drain, transfer both rices to a bowl and stir in butter and oil.
4. Combine the orange juice and honey; stir to combine. Add all remaining ingredients, adjusting for seasonings, or more vinegar, or orange juice. Let mixture stand for about 2 hours to allow flavors to develop. Taste rice for seasonings. Serve at room temp.
Per Serving: 404 Calories; 19g Fat (41.0% calories from fat); 12g Protein; 49g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 361mg Sodium.

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  1. hddonna

    said on November 3rd, 2017:

    This sounds like it would have to be good–a nice symphony of flavors and textures. I think it would be just the thing to go with a simple pork roast or roast chicken (or that duck in my freezer!)

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