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Currrently, I’m reading 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. I’m really enjoying 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. Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. And with a subject that expands my knowledge about forensics.

Recently finished reading 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.

Also just read 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.

Also read 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, at my own feeling of longing to 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 proficiency with words and writing.

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 Cookies, on December 6th, 2007.


If you’ve never done a cookie exchange, you should. I’ve done more of them than I can count, and these days I try NOT to have too many cookies around, because then, guess who eats them? We don’t have floods of friends or family in the house during December like we used to, unless we host a party ourselves, so it’s best that I just make a few of our family favorites and call it quits with the cookie baking.

These cookies are just as pretty as the picture and would make a great cookie exchange contribution. They look like you’ve slaved, but you really didn’t. They aren’t hard to make, although they do take a bit of patience to roll up. It’s a 2-step process to make the dough (the cookie dough and the filling), then you have to create the rolls, and freeze them. You defrost the rolls a bit before slicing and baking. It’s a good cookie to make over a 2-day period. Make the dough and filling, roll them up and freeze them the first day, then the next day slice and bake them. Only one caution: don’t over bake the cookies. If you do, the chocolate filling turns into hard candy and is not easy to eat or very tasty either. You need to allow the cookies to cool on the baking sheet. If you try to remove them early, you’ll smear the filling and they may break apart. (Trust me, I know this from experience – grin.)
harlequinpinwheelscollage
Clockwise top left: the filling melting in bowl over hot water, the filling spread on top of the cookie dough, the finished rolls ready to freeze, and the dough with nuts, before rolling up.

A former employee of mine, Vicki, brought these to our office cookie exchange many years ago, and from then on, each year she had to bring them again. She wasn’t much of a cook or a baker, but this was her mother’s favorite Christmas cookie. It’s become one of mine, too. They’re not decorated, and they’re not prissy or fancy. Chocolate? Yes! They don’t keep long once baked – I stick all my cookies in the freezer once they’re baked so I don’t have to worry about the shelf life of the cookies. But because the filling becomes almost candy-like, you need to defrost these for 10 minutes or so, before eating them.
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Harlequin Pinwheels

Servings: 72
NOTES: If sealed well, the frozen dough will keep for several weeks. The dough is fragile, however if it dries out. When I made it this time each of the 3 balls of dough weighed 10 1/2 ounces. It helps to have them all the same size.

COOKIE DOUGH:
3 cups flour
3/4 teaspoon baking powder
1 1/2 cups brown sugar
3 whole egg yolk
1 1/2 teaspoons vanilla
3/4 cup unsalted butter — softened
FILLING:
18 ounces chocolate chips
3 tablespoons butter
12 ounces sweetened condensed milk
3 teaspoons vanilla
1 1/2 cups walnuts — chopped

1. Cookie mixture: Using a mixer, beat together the brown sugar and butter, then add egg yolks and vanilla. Combine the flour and baking powder, then add to mixture and beat until smooth. When finished, the dough is a bit on the dry side, so use your hands to pull it into a solid piece.
2. Divide the dough into 3 parts (use a scales to make them equal) and roll each between two pieces of waxed paper to an approximate 12″ x 7″ rectangle. Each piece needs to have its own waxed paper. If you have a Silpat, position the dough, on its paper, on top of the Silpat. It helps to keep it from sliding. Do not try to make the dough larger – measure if you need to. Cover with waxed paper or a damp towel while preparing the chocolate filling.
3. Filling: In a heatproof bowl or large measuring cup combine the chocolate chips and butter. Place over a simmering pot of water. The bowl should be OVER the water, not in it. Cook until chocolate chips are just barely melted. Add the sweetened condensed milk and 3 teaspoons of vanilla. Stir well.
4. Spread the chocolate mixture over the 3 pieces of cookie dough. Leave one long side with little chocolate so you can sort of seal the edge. Allow the chocolate to cool slightly on the dough – while you go chop up the nuts – then sprinkle the tops with chopped walnuts and gently press them into the filling. Roll up, starting along the 12″ side, lifting gently with the waxed paper. Do not peel off the waxed paper, but use it to help you make the full round. If you remove the waxed paper, some of the dough may crack where it’s not supported by the paper. Wrap them carefully with aluminum foil (with the waxed paper) and freeze.
5. When ready to bake, preheat oven to 350°. Allow dough roll to sit out for 10-30 minutes, then remove waxed paper and foil, before slicing into thin rounds. Cut all cookies in uniform thickness, and cut with the edge on top, so you can hold it together as you slice. Otherwise, the outside cookie may fall apart. Place on foil covered cookie sheets and bake approximately 10 minutes. Do not over bake – allow them to get just golden brown. The chocolate part continues to cook after you’ve removed them from the oven. If you over bake these, the chocolate parts become more like candy (hard). You can remove the foil sheets to a rack. Allow the cookies to cool completely before removing them from the foil.
Per Serving: 120 Calories; 7g Fat (47.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 19mg Sodium.

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