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On my recent trip, I managed to get in a lot of reading on my Kindle. On airplanes, waiting for airplanes, waiting for the bus to load, waiting in lobbies for everybody to show up to leave, and at night when I couldn’t sleep. A fun book was Mr. Mac and Me, by Esther Freud. It takes place in England in 1914. In a time and place where a 13-year old boy has a lot of freedom. Although the war is looming, this little village is relatively quiet and safe, as life used to be. Boys will be boys, and he enjoys sort-of spying on people, especially people he doesn’t know well. He imagines that a man who arrives in town to rent a house with his paints and easels, might be a spy. Thus begins a story that starts from that premise, but eventually takes you into a very special friendship that develops between the man, Mr. Mac, his wife, and this boy. The story is absolutely charming. War brings some brutal truths for everyone in the village, yet this friendship flourishes. Great book.

Occasionally I’ll latch onto a book about food or restaurants. This one, The Lost Recipe for Happiness by Barbara O’Neal, is a romance (not a sticky sweet one) about a youngish woman (and her dog) who take a big leap to Colorado when she’s offered a job as a chef. The restaurant is fraught with some issues, but the author weaves in a romance, her skills as a leader in the kitchen, throws in some recipes (that I have yet to extract from my Kindle pages, that I want to try) along with it, and you have a book that held my interest all the way through. Formulaic, I suppose, but it’s a cute story. Books about restaurants always divulge some new tangle of how a kitchen runs. I enjoyed the read.

If you haven’t already read it, you are missing a really good and insightful book, Killing the Rising Sun: How America Vanquished World War II Japan by Bill O’Reilly. I was riveted from page one, all the way through to the end. O’Reilly has a very engaging way of re-telling history and making it ever-so readable and interesting. He weaves people’s stories, ones  you likely haven’t read or heard, into his narrative, to give you such a sense of place. You can just feel how these soldiers, pilots, prisoners and seamen made their mark, but likely all unsung heroes. It’s a must-read, it really is.

Having read some of Kent Haruf’s other books, I read Our Souls at Night. A lonely widow decides to invite a neighbor man, also a lonely widower, if he’d like to come to her home, at night, to spend the night. I simply can’t tell you anything else because it would give away the story. This isn’t a story about s-x, but about two lonely people who come together for friendship and companionship. It’s very sweet, not twee, but sweet. You really feel for both of these older people. Read it.

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 March 14th, 2009.

hazelnut-cc-cookies

A dear friend of mine is going through a tough patch right now with her health, and because of medication she’s taking, her appetite is about zilch, and the only thing that sounds good to eat, and that she nearly CAN eat, is chocolate chip cookies. With nuts. Soft chocolate chip cookies with nuts to be exact.

I’m faced with a dilemma – I prefer crispy cookies, so anytime my friend wants cookies, she has had to dunk them in coffee to make them palatable. I figured that needs to change. I CAN make cookies that are softer. And since I’m giving her ALL of the cookies (except for the one or two my DH and I ate just after baking them) I needn’t worry that my crispy-cookie-craving will be troubled! We still have cookies in the freezer from the last batch of my favorite One Bowl Thin & Buttery CC cookies from a couple of weeks ago.

These cookies came from a Rick Malgieri cookbook called Chocolate. But I read about them at Jennifer’s blog, Bake or Break. Hazelnuts are definitely on my radar, and with the addition of Frangelico (I used rum just because I didn’t have any Frangelico), a delish combo was made. Jennifer said that the cookies had a crispy edge, but were softer and mounded in the middle. Perfect.

Definitely easy to make, these came together in no time flat. I heated the cube and a half of butter in the microwave for about 15 seconds to get it to perfect soft mixing consistency. I forgot to toast the hazelnuts, but hey, they tasted just great anyway. I used dark rum (more flavor), and enjoyed the little zing it gave the batter. The rum is very, very subtle, so you needn’t worry that it will taste like alcohol.
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Hazelnut Chocolate Chip Cookies

Recipe: Nick Malgieri’s cookbook, Chocolate, via Bake or Break blog
Servings: 40

1 1/2 sticks unsalted butter — softened
1 cup light brown sugar
1 tablespoon dark rum — or Frangelico
1 whole egg
1 whole egg yolk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup hazelnuts — toasted, coarsely chopped
2 cups semisweet chocolate chips

1. Preheat oven to 375.
2. Beat the softened butter and brown sugar, then add and beat in the rum or Frangelico, egg and egg yolk.
3. Mix together the flour, baking soda and salt and stir into the butter and sugar mixture. Blend in hazelnuts and chocolate chips.
4. Drop batter (about a tablespoon each) onto a Silpat or parchment-lined baking sheet and bake for 12 minutes (or up to 15, depending on your oven). Cool completely on baking pan (about 5 minutes), then remove and continue baking.
Per Serving: 130 Calories; 8g Fat (56.0% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 63mg Sodium.

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