(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle); if you haven’t heard about this book, you should! It’s a novel written from the voice of the black servants and some of the people they work for, all residents of Jackson, Mississippi. In the 1950’s. The maids generally are disrespected, still have to ride in the back of the bus, and some are prevented from using the bathroom in the houses where they work. The story is about a young woman (daughter of one of the society ladies) who decides to write a book about the stories of the maids. Anonymously. But not quite, of course. So it’s not only the stories themselves, but about the society-ladies’ relationships, and about the stealth required to interview the maids and write the book. And the repercussions when it’s published. A fantastic read.
by Jetta Carleton (Kindle edition); 
by Susan Richards (Kindle edition); 
by Sally Gunning (Kindle edition)
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(Mario Batali & Gweneth Paltrow); 
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This is another of the recipes that worked its way up to the top of the pile, as I was sorting and filing clippings the other day. And since I had some bananas that were way beyond eating out of hand, they seemed perfect for this recipe. I did find the recipe on myrecipes.com, (myrecipes is a compendium of the recipes offered in Southern Living, Cooking Light, Sunset, Coastal & Cottage Living) and it said that when it was published last year it was a repeat – this bread became a real favorite at Cooking Light and won for Best Quick Bread in their 2007 issue all about their best tried and true recipes. It originally appeared on the cover of the September 2003 issue and remains one of their best banana breads. With that kind of praise, how could I not try it?
I’m not always thrilled with Cooking Light’s recipes – better for me, I know, but sometimes there’s too light on flavor. But their baked goods, whether it be breads, or cakes particularly, they’ve worked on extensively, have usually been adapted so they’re pretty darned good. This one was no exception. And, since this is a better-for-you recipe, I’d be inclined to try it again.
Cook’s Notes: The batter went together easily, and the dark rum called for certainly added a depth of flavor that was barely discernable in the finished bread if I really thought about it. I used lemon instead of lime in the glaze. And you’ll note below, I used half sugar and half Splenda in the batter.
Coconut Banana Bread with Lime Glaze
Recipe: Jean Patterson, Cooking Light, September, 2007
Servings: 16
2 cups all-purpose flour — (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar [I used half sugar, half Splenda]
1/4 cup butter — softened
2 large eggs
1 1/2 cups banana — ripe mashed (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
Cooking spray
1 tablespoon sweetened coconut flakes
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice — or lemon juice
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
6. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Per Serving: 196 Calories; 5g Fat (21.6% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 174mg Sodium.
Printer-friendly recipe, click HERE.
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