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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 Miscellaneous, on November 16th, 2007.


Well, I don’t know about you, but I’ve been planning the Thanksgiving menu the last couple of days. We’re excited that we’ll have all three of our children here, with all 5 grandchildren too, who range in age from one infant up to age 13. Plus some other extended family too. That will make a table for 16, which is two more than our table can accommodate, so we’ll probably have to set up a small table for the children nearby.

Everyone is bringing something, so that makes my job easier. I’m grateful for the help. I’ve always thought that Thanksgiving dinner is one of the most labor intensive there is, of the entire year. So much of it has to be done at the last minute – the potatoes, the gravy, the salad, etc. But I heard a suggestion the other day – potatoes hold real well in a crock pot. Just make them several hours ahead, preheat the crock pot and throw the entire batch in, cover, and it will hold for many hours. Sounds like a plan to me.

So, listen up . . . that’s the phrase I seem to use when I’m about to share something important. I’m going to give you my prized (well, no, I haven’t really won a prize for it, it’s just prized by me!) recipe for cranberry relish. My mother introduced cranberry relish to our family’s Thanksgiving table back in the late 1950’s I think. It was just the chopped cranberries (and I was often the one who had to sit and hand chop the cranberries – very tedious, I might add), and minced orange, including some of the peel, with sugar. I made it that way for years. Until one year I saw a recipe in a magazine, I think, that mentioned adding apple and ground ginger. I love ginger and what it does for baked goods and other things too. I tried it, and it’s become the regular on my Thanksgiving table ever since. Over the years I’ve tweaked the recipe a bit – reduced the sugar a tad, and added more ginger. And I think the original recipe called for 2 apples, but I preferred the single one. So that’s why I call this a Carolyn original. I have no recollection where I first saw the recipe including the apple and ginger, so I can’t given any credit for it.

This keeps for about a month, and is wonderful added to a turkey sandwich, or as a chutney type side with grilled meat. But it seems to have its strongest affinity to poultry. I can eat this straight out of the container, I like it so much. Just remember to make this a day ahead, if at all possible. It takes several hours for the flavors to blend AND for the sugar to do its magic with the fruit, drawing out the juices.
printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click link to open in MC – 14 contains photo)

Cranberry Relish with a Zip

Recipe: This is a Carolyn original
Servings: 10
NOTES: Cranberry relish has always been a favorite of mine, and I’ve made a bunch of different kinds over the years. But, this is my favorite, with just a bit of tartness. It’s also wonderful with grilled meats – pork chops, chicken and even steak.

12 ounces fresh cranberries
1 large apple — cored
1 large orange — with peel, chopped
1 teaspoon ground ginger
3/4 cup sugar

1. You may use fresh cranberries, if available. If you’ve frozen them, just defrost before starting relish.
2. In a food processor, whiz up the cranberries first. Do not allow them to turn to mush. Scrape out into a bowl. Do the same with the apple, leaving the peel on, and add to cranberries. Cut orange into many small pieces, peel and all and do the same. Be careful there aren’t any large pieces left in the workbowl. Add ginger and sugar to the mixture, stir well and refrigerate for a few hours.
2. Will keep for about a month before spoiling.
Per Serving: 90 Calories; trace Fat (1.4% calories from fat); trace Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

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  1. Anonymous

    said on November 18th, 2007:

    I made your relish today and was extremely happy with the results. That addition of ginger just adds a little bite that I love. It is now ready for Thanksgiving day–if I can stay out of it! Thanks. Jancd

  2. Carolyn T

    said on November 20th, 2007:

    Am so glad you liked the result. Hope your family enjoys it too.

  3. kari b

    said on November 21st, 2007:

    On a roll right now. Have the Lemon Cake in the oven and made a double batch of the Cranberry Relish. I LOVE the relish. I dont know that it will make it to Thanksgiving! Thanks so much for sharing!

  4. Carolyn T

    said on November 21st, 2007:

    I’m glad to be able to share this recipe. I love it too!

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