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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 Salad Dressings, on April 27th, 2007.

garlic_vip_dressing

In most things in my life I’ve learned moderation. Like when a recipe calls for 2 teaspoons of crushed thyme, I know to use 1-3 teaspoons. Not 3 tablespoons. Or if it calls for 2 teaspoons of Madras curry powder, I won’t use 2 tablespoons. Now cookbooks are another matter. Well, I’ve never learned moderation there, as my sagging family room bookshelves can attest. And when it comes to garlic, there’s hardly ever enough. If a recipe calls for 1 clove, I’ll generally use 2, maybe even 3 cloves. And I like to buy good-sized heads – I can’t stand those little, puny cloves that need microsurgery to remove the skins and chop. I seek out a couple of markets that always have good, fresh garlic where each clove is the size of a thimble. We’re not talking “elephant garlic” here, but just your everyday garlic. And it’s a rare day when my kitchen is without at least one or two heads in my kitchen-counter bowl. Hence, I have numerous recipes for garlic-enhanced salad dressings. And the more the merrier.

So the next question is, how do you like your garlic – minced, mashed, chopped, squeezed through a press, food processed or blended? I suppose each method would have its proponents. For me, it depends on what it’s in. Bigger pieces go into stews and braises. Minced and chopped might go in a salsa. Food processed I don’t do much anymore because my trusty Cuisinart doesn’t always get the pieces uniformly cut. So what’s that leave? Ta-da:

THE BLENDER METHOD: So, some years ago I heard or read about a method for enhancing garlic flavor. Salt, as we know, can suck the juice out of most things, and that’s exactly what it does here. Using a chef’s knife I mash the clove of garlic with the side of the blade just to remove the skins. Drop the clove(s) into the blender and then add table salt. Whiz briefly (lid solidly affixed) and let it sit for about 5 minutes. That’s while you go collect all the other things that go into this dressing. Measure things out, and you’ll be ready to finish it. I’ve made this with olive oil, but find the olive flavor overwhelms the dressing, so I prefer using Canola oil or other unflavored vegetable oil.

This recipe was given to me in the 1960’s by a family friend. And it’s become one of my standard dressings ever since. Although I’ve tried making the salad itself with lots of different vegetables, I keep going back to the way it was originally served to me – the salad must contain mostly head lettuce, small florets of cauliflower, some shaved almonds and crumbles of Feta cheese. I like the way head lettuce holds a lot of that garlic-whammy dressing. And I will add, although this dressing keeps, it’s the very best an hour after making it.

What’s GOOD: the garlicky flavor is just wonderful – it’s the mingling with the salt that makes this, I’m convinced. A good all-around dressing. You’ve gotta like garlic, however! This is one of my favorite dressings that I make over and over and over.
What’s NOT: if you don’t like garlic, pass this one by. The only downer to this dressing is that the pungency of the garlic dissipates after a day and after refrigerating it. It keeps for a week or 10 days, but still, it’s not as garlicky as it is within an hour or so of making it.

Printer friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

Garlic VIP Salad Dressing

1-2 cloves garlic
1 teaspoon salt
2 tablespoon freshly squeezed lemon juice
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
½ teaspoon paprika
3/4 teaspoon dry mustard
1/3 cup vegetable oil

1. Place garlic in blender with salt. Blend briefly and allow to sit while you assemble other ingredients.
2. Add all remaining ingredients and blend until well combined. Pour into a covered container and allow to sit about an hour (ideally) before serving.
3. About ½ cup will dress a side salad for 4 people. Refrigerate remainder and use within a week. Make salad with head lettuce, Romaine, tiny cauliflower florets, Feta cheese and sliced almonds.
Per Serving: 208 Calories; 21g Fat (86.1% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 593mg Sodium.

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  1. Susan Downey

    said on December 29th, 2012:

    I put VIP Salad Dressing in Google search, because I was trying to remember where it came from – it’s in some cook book. It’s been a favorite in my family forever. I mash the garlic and salt together with a fork – A LOT – then mash in the other spices, then put in the blender and add lemon juice and finally, oil in a stream with blender on, like you would hollandaise. I use about half romaine and half head lettuce (recipe also says you can use watercress in place of romaine). However, we use toasted slivered almonds (family tradition – my recipe says sliced also), cauliflower (like yours), no feta, halved grape tomatoes and avocado pieces. You sound like someone who would enjoy hearing about the variations, so I thought I’d share. I’m happy to have found your bog – looks like lots of good recipes to try! Thank you.

    Hi Susan – what fun with the different variations. I rarely make my salad with the cauliflower (unless I happen to have a head on hand, but I usually don’t) and rarely add the almonds either. But it is one of my favorite dressings. I’ll have to try it your way next time and see how I like it! Thanks for sharing . . . carolyn t

  2. Susan Downey

    said on December 29th, 2012:

    And I wanted to add – I agree with you completely about the oil. Tried olive and went back to Crisco oil, which is canola.

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