– 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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Oh, was this ever wonderful! It was just a few days ago that I was reading Elise’s blog, Simply Recipes, and this dessert was front and center. With a similar picture to the one above. Doesn’t it look good enough that you’d like to reach right into your screen and cut yourself a slice? We haven’t had any desserts around here for a month, so it was fun to make something. And this was special.
In mine there is a mixture of apples and pears (the pears are the lighter colored pieces, and in between you can vaguely see apples – they absorbed more of the caramel, I guess). Elise made hers with only apples. I didn’t have but one apple, but I did have pears, so I made mine with a mixture. My one apple was a Granny Smith (not what Elise recommended), and the pears gave off a LOT of fluid, so my cake may be more juicy than hers. But it was delicious nevertheless. And cooked through, which was a concern Elise had with her dad’s previous versions of this cake made with Granny Smiths alone.
The recipe is just a tad different than some – the fruit is mixed with a caramel you make right in a skillet and you cook the fruit until it’s nearly done. Then you pour that into a high-sided cake pan that’s been lined with parchment paper and buttered. Then you make the cake batter which contains just a bit of cornmeal. I didn’t have ordinary cornmeal, but did have fine-ground polenta, so used that. There isn’t a lot of sugar in this entire cake (3/4 cup for everything). And there is just one cube of butter. It’s not difficult, either.
In reading some notes over at Elise’s blog about this recipe, some people had difficulty with the caramel – once they added the fruit it seized up, but after cooking longer, it released and all was well. I had no difficulty – I thought the pears had given off too much fluid, actually. And I didn’t cook the fruit as long as Elise indicated in her recipe. I also cut the fruit into 3 wedges for each quarter also (Elise did 2). Just notes to you if you try it too. One reader made hers in an iron skillet, so she saved dirtying up another pan to cook the fruit.
The verdicts: beautiful looking, and delicious tasting. The fine polenta cornmeal in the cake adds just a tiny bit of crunchy – it was wonderful. The cake is light. The fruit is not overly sweet, which I liked. My DH was in heaven both times he’s eaten it – and tells me it’s one of the best desserts I’ve made in a long time. Elise suggested serving this with vanilla ice cream. I didn’t have any, but had heavy cream so ours was served with whipped cream, an able substitute, I believe. I’ll be making this again. Yesiree. Thanks, Elise, for sharing this recipe.
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Apple Pear Upside Down Cake
Recipe: Elise at Simply Recipes blog
Servings: 8
CARAMEL & FRUIT:
2 tablespoons unsalted butter — at room temperature
1/2 cup sugar
2 whole apples — peeled, cut in 2 slices *see notes for apple types
2 whole pears — peeled, cut in 2 slices
CAKE:
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal — polenta type, fine grind
1/2 cup boiling water
1/2 cup unsalted butter — at room temperature
1 teaspoon vanilla extract
2 large eggs
1/3 cup whole milk
1. Preheat oven to 350.
2. Butter sides of a 9-inch diameter taller-type cake pan (1 1/2 inch sides) and butter the sides. Line the pan with a 10-inch round of parchment paper. The paper will come up the sides of the pan by 1/2 inch. Butter the parchment paper.
3. Prepare the fruit – peel, core, then cut each quarter into 2 pieces (or 3 pieces if the fruit is particularly large).
4. CARAMEL: Melt butter in a non-stick skillet (large enough to hold all the fruit too) on medium heat. Add the sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (using a wooden or silicone spoon), about 6 minutes. Add the apple and pear wedges to the pan and gently stir to distribute evenly within the fruit. Cover the pan and cook until fruit has released all of its juices, about 5 minutes. Uncover and cook until fruit is tender and the caramel thickens and coats the fruit, stirring occasionally, between 5-10 minutes. Pour fruit and caramel into parchment lined pan. Level the fruit and rearrange pieces to fill any edges.
5. CAKE: Whisk together the flour, salt and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour in the boiling water and stir to combine. Add sugar and butter to the cornmeal. Beat until well blended. Add vanilla and eggs, then add flour mixture alternately with milk. Pour batter over the fruit in the cake pan and gently smooth out to the edges.
6. Bake until the top is golden brown and a tester inserted into the very center comes out clean, about 40-45 minutes. Cool cake in pan for 5 minutes, then invert cake onto a large cake plate and remove parchment paper. Cool for 15 minutes before serving. May be stored at room temperature for one day, but after that refrigerate.
Serving Ideas: Serve with lightly sweetened whipped cream or vanilla ice cream. Or if you don’t have either, drizzle a little heavy cream over it.
Per Serving: 311 Calories; 16g Fat (46.6% calories from fat); 4g Protein; 38g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 281mg Sodium.
A year ago: Scott’s Broccoli Salad
Marie
said on February 3rd, 2009:
What a positively delicious looking cake! I love Elise’s recipes. They always quite simply delicious!
You’re right; Elise is one very great cook! . . . Carolyn T