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In the Sanctuary of Outcasts: A Memoir (P.S.) – 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.

Death Comes to Pemberley- 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.

Bread Alone: A Novel – 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 author’s website.

The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story – 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 a blog post, if you’re interested in reading more. Yes, it’s a romance, but not in the least bit sappy. Or graphic. Very fun read.

Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy – (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.

 Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and The Trouble with Poetry (Billy Collins).

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Pasta, Pork, on March 10th, 2009.

pork-ragu

So I was reading the blog post over at 5 second rule (cute blog, enjoy it very much) and when Cheryl Sternman Rule (she’s a Silicon Valley food writer by profession) posted the recipe for this pork ragu, my mouth watered. Sure sign that I need to try the recipe. When my DH offered to go grocery shopping for me I asked him to go to Costco for a big pork shoulder. WELL! Can you imagine 11 pounds of pork shoulder?  Certainly more than I wanted for this dish, but when I opened the package it divided itself almost into two equal pieces. The other one is frozen for another day. The recipe came from a cookbook, Big Night In, by Domenica Marchetti, a book geared towards Italian family meals for a large group. If this recipe is any indication, I may be investing in yet another cookbook!

My friend Cherrie and I offered to take dinner to our son and family a week or so ago – that way Cherrie and her husband could see the huge remodeling our son and his wife had done to their home (completed about 9-10 months ago). Karen’s sister and husband came too. Karen made dessert, I made guacamole and this pasta dish, Cherrie made a crispy mixed green salad. And Janice brought some bolognese she’d made the previous night. What a feast!

Now I happened to make this in my slow cooker, but the directions are for stove-top simmering. You can do it either way. If you slow cook, do it for about 7-8 hours and it will be meltingly fall-apart pork. The dish is very easy to make – the most tedious part was pulling the pork apart, and waiting long enough for the pork to cool down so I could even PULL it.

This version of ragu is actually mild on the seasoning side (I might add a bit more spices next time). It does have some Italian sausage in it (next time I might try adding some sausage to the mixture in the last 15 minutes of cooking, just because sausage gives up its flavor to the juice around it, I think, when it’s been cooked that long  . . . just a thought). I really, really enjoyed this concoction. I liked it better the next day, so that’s another suggestion – make it ahead and refrigerate overnight. Cheryl over at 5 second rule called this “Pork Ragu for a Crowd.” Yes, indeed. Since I used nearly 6 pounds of pork (double the below recipe), there was ragu for everyone to take home.
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Pork Ragu for a Crowd

Recipe: Big Night In by Domenica Marchetti via 5 second rule blog
Servings: 12
NOTES: Domenica Marchetti indicates that this recipe serves 12 — or enough for 3 pounds of pasta. Cool any leftovers, and freeze, if desired, in quart-sized containers.

3 pounds Boston butt roast — (pork shoulder, boneless) in one or two pieces
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 large yellow onions — diced (5 cups)
4 cloves garlic — minced
1 cup dry red wine
7 cups canned tomatoes — chopped, with their juices
4 whole bay leaves
A sprig or two of rosemary
1 pound Italian sausage — mild
Cooked short pasta — your choice
Freshly grated Parmesan cheese
Italian parsley chopped, for garnish

1. Season the pork shoulder well with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the pork on all sides, 3 to 4 minutes per side, until it is evenly seared. This will take a good 15 minutes. Remove pork to a large bowl or plate.
2. Reduce heat to medium and add the onions and garlic, stirring well to coat with the oil. Saute until translucent, about 10 minutes. Add the pork back to the pot, raise the heat to medium-high, and pour in the wine. Let it boil for a minute before adding the tomatoes, bay leaves, and rosemary. Reduce the heat to medium-low.
3. If using bulk sausage, break it into little clumps and add it to the pot. If using sausage links, remove the casings and squeeze the meat into the pot, breaking it up well. Give a good stir, cover, and simmer very gently for 2-1/2 to 3 hours, or until the meat is fork tender. If using a slow cooker, set for 7-8 hours or so until it’s fork tender. Remove the meat to a cutting board, allow it to cool for 20 minutes or so, then shred it. Discard any wayward globs of fat still attached to the meat. Return the meat to the pot and heat the ragu through. Adjust the salt if desired. Add pepper if you’d like.
4. Serve with cooked pasta and top with grated Parmesan cheese and some Italian parsley.
Per Serving (does not include the pasta): 400 Calories; 26g Fat (60.0% calories from fat); 29g Protein; 9g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 578mg Sodium.

A year ago: Chocolate Grand Marnier Decadence Cake

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  1. Bob

    said on March 13th, 2009:

    Hi, Carolyn…Hope you are feeling better! I hate to bother you, but I’m planning to make this delicious recipe for Sunday dinner. I was wondering if the sausage should be browned prior to adding to the pot…I’m using links, so I’ll remove the casings and add. I’ve never added “raw” sausage to a recipe before, so any advice you can give will be greatly appreciated! Thanks again for your great website – I’m a daily reader!!!

    Bob

    p.s. based on your recommendation, I’m getting a Kindle! I’m an avid reader (French and Spanish lit major in college & grad school)…

    Hello Bob – thanks for visiting my blog! Yes, I’m back to normal now, thank you. And yes, the raw meat is added to the pot – not browned. I suppose you could, but then the flavor from browning would just be in the saute pan, so I don’t know that you need to take that extra step. I think I said in my post that if/when I make this again I’ll add some (about half of the full amount of sausage) during the last 15 minutes or so of cooking. That sausage will be full of flavor, whereas the part added at the beginning will have given all of its flavor over to the broth. Actually, you can hardly FIND the sausage in this mixture after all that many hours of cooking anyway, so you can do whatever you want! Do let me know what you think of the ragu!

    You’ll love the Kindle – and you’ll be getting the new version. I wish I could get one of those. But I’m still happy with mine. Do buy a better cover, though – I’m thrilled with my new one, even though it cost $40+ dollars plus shipping. It holds the Kindle SO much better, and has holes in it for everything that you need to connect, or switch on/off, etc.

  2. bob

    said on September 21st, 2011:

    Hello again, Carolyn.

    I found some Boston butt roast on sale and I’m making this (for at least the tenth time) tomorrow. I’m going to take your advice and freeze most of it, as I don’t have a crowd of people coming over for dinner.

    I really enjoy simple foods like this, and slow cooking (in the oven) has become my preferred method of making food.

    Although you don’t receive many comments, I’m sure your blog is one of the most read on the internet. I’m still a daily reader, and your recipes have made many people smile and many stomachs satisfied!

    Have a great night!

    Gosh, Bob. Thank you. I’m blushing. And grateful. I’d really begun to wonder if I’d lost my touch, or something, because nobody was leaving comments. At all. So, I doubly appreciate your very kind words to me. Makes me want to keep going. I have several dozen friends and a few relatives who read my blog regularly, and I do have between 200-300 readers a day (every day) even though I don’t post every day. But no, I truly don’t have a very big following. And that’s okay, as long as the people who do read my blog get something useful from it.

    Do try the roast chicken I made recently. Sure was easy.

    Carolyn t

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