– by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.
- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.
– by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the 
– by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on
– (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.
(Stacy Schiff); 
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Why would you think a soup would be named Tuscan CHICKEN Soup when there isn’t any chicken in it? Beats me! But, I’m being true to the original recipe, which called it Tuscan Chicken Soup. Even though it has beef in it.
When the instructor, Patty Padawar, explained this soup, she must have had some kind of explanation, but it’s nothing that stuck in my head, nor did I write anything on my notes. My only recollection is that it’s a traditional peasant soup from Tuscany. Whether it’s chicken or beef, it’s just a plain old good soup.
This recipe came from a cooking class at Sur la Table, and was a compilation of some of the cooking school’s “favorites.” How could I not go to a class that culled through hundreds of cooking class recipes and pulled out the best of the best? Only one of the recipes was one where I’d attended the class (that was Joanne Weir’s Sicilian Tuna Salad, which I’ve already posted here on my blog).
I’m a real sucker for soups. I’ve loved them always, but over the last 10 years or so I’ve found them to be such a time saver and they make a very full, tasty and easy meal. We don’t eat many bean soups just because neither of us need the packed carbs at our age. But, I love vegetable soups, chicken soups, beef soups, squash soups too.
This one is a mixture of ground beef, escarole, fresh fennel, onions, and orzo pasta. A nice combination. If you don’t know if you like fennel, trust me on this – fennel once cooked is very mellow. There isn’t even an inkling of anise flavor in this soup once it’s been simmered awhile. And, as always, this soup is much better the next day if you can plan ahead!
The soup also has one added touch that I’d never seen done before: just before serving you slice a plank of Parmigiano-Reggiano cheese, using a cheese plane, and place it in the bottom of the soup bowl. Then you ladle the hot soup on top and within a minute the cheese is mostly melted, although it doesn’t “stir” into the soup at all. It’s best when your spoon just lifts a little bit of the cheese with a bite of soup. Be sure to tell guests so they don’t scrape the bottom and get an entire mouthful of cheese.
Actually, this time I used some ground chicken (a third) to this soup in addition to ground beef (two thirds). And I added some celery too, just, well, because. The soup is low in calorie, although I don’t think this serves as many as the recipe indicates. We eat about 1 & 1/2 cups per serving, and I think the recipe assumes less. I made a double batch so I’d have leftovers. And this soup freezes well to join others in my soup library. That is, if there are any by the time we finish tonight’s dinner.
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Tuscan Chicken (no, it’s Beef) Soup
Recipe: Patty Padawar, cooking instructor
Servings: 8
NOTES: To make cheese planks: use a cheese plane or sharp vegetable peeler. If you have leftovers, taste it when you reheat it as you may need to add additional water or broth.
3/4 pound lean ground beef — or veal
1 small fennel bulb — chopped
1 medium onion — chopped
2-3 whole cloves garlic — minced
4 cups low sodium chicken broth
2 cups low sodium beef broth
2 cups water
1/2 teaspoon dried oregano — crushed
2 whole bay leaves
1/2 teaspoon black pepper
1/2 cup orzo
4 cups escarole — shredded
4 ounces Parmesan cheese — shaved in planks
salt — to taste
1. In a large saucepan or pot, cook the ground beef, onions, fennel and garlic over high heat, stirring as needed for about 5 minutes, until meat is browned and vegetables are softened. Drain off excess fat.
2. Add broths, water and seasonings and simmer for 10 minutes. Bring up to a gentle boil, add the orzo and cook 10 more minutes, stirring twice.
3. Remove bay leaves, add the escarole and remove from the heat. Taste and add salt if needed, or more pepper. Stir to blend in. Divide the cheese planks into serving bowls, ladle the hot soup on the cheese and serve.
Per Serving: 275 Calories; 13g Fat (43.8% calories from fat); 24g Protein; 14g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 586mg Sodium.
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