– 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); 
; and 
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This recipe has been living in my to-try file for . . oh, gosh . . . since 2003. It came from a Phillis Carey cooking class that I didn’t attend, but my friend Cherrie did, and she photocopied the recipe for me to try. It was a class utilizing citrus, and wow, does this recipe every qualify (orange juice, orange segments and lemon juice). I bought some citrus (blood oranges, Naval oranges, yellow limes) at a farmer’s market in Carlsbad the other day. The blood orange segments were so beautiful on this finished chicken dish. And they made for a lovely-colored sauce too.
I can’t tell you this one is easy or quick. There are several steps, all requiring different pans and a bit of food prep too. But I’ll tell you for sure, this was gosh-darned good. My DH wanted to know all about what was in it (something he ordinarily doesn’t ask). He did grumble a bit when he got to the sink after dinner and saw the rather large mound of plates, bowls, pans, lids, knives, measuring cups, whisks, juicer, etc. he had to wash. And that was just for the entree alone.
For a variety of reasons I did change the recipe somewhat. Read down below the recipe for my Notes. But I’ll definitely make this again – if you were to do it for guests, it does require some prep at the last minute. I served this with fresh steamed broccoli florets and drizzled just a bit of the orange rosemary sauce over them too.
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Pecan-Crusted Chicken with
Orange-Rosemary Sauce
Recipe: Phillis Carey cooking class
Servings: 4
Notes: I couldn’t get the chicken to hold all the pecan meal, so have halved the quantities there. I reduced the amount of butter in the sauce by half. I happened to have chicken thighs, so that’s what’s in the photo. I forgot to add the white wine vinegar during the sauce reduction process, so I just added a little splash of pomegranate balsamic to it. It’s a good thing I didn’t run this recipe through my software program to see the calories in this beforehand. I’d have never followed through to make this recipe. But it’s so GOOD. The recipe assumes you use all the pecan/flour mixture, and that you eat all the sauce (you may not). Next time I’ll probably thicken the sauce just a little bit with some flour (rather than butter).
PECAN CRUST:
1 cup pecans — toasted
1/2 cup all-purpose flour
3 whole egg whites — beaten
Salt & pepper to taste
CHICKEN:
4 pieces boneless skinless chicken breast halves
2 tablespoons unsalted butter
1 tablespoon olive oil
1 whole orange — peeled, sectioned, segments only
ORANGE SAUCE:
1 1/2 cups fresh orange juice
1 cup vermouth — or dry white wine
1/3 cup shallots — minced
1/4 cup white wine vinegar
6 sprigs Italian parsley — minced
2 tablespoons fresh lemon juice
2 tablespoons fresh thyme — minced
2 sprigs fresh rosemary — minced
1/2 cup unsalted butter — cold, in small pieces
1. Toast the pecans in a 400 oven for about 5 minutes, until golden brown. Cool.
2. In a blender or food processor, finely grind pecans with 1 T. flour. Transfer to a flat plate. Place remaining flour on another plate.
3. Trim chicken and pound to an even thickness (about 1/2 inch) between two sheets of plastic wrap. Season chicken with salt and pepper and dust with flour. Coat chicken with beaten egg whites and dredge them in the pecans.
4. Melt butter and oil in a large NONSTICK skillet over medium-high heat. Add the chicken and saute 2 minutes per side, or until pecans are golden brown and crisp. Transfer chicken to a baking sheet and bake at 375 for 5-8 minutes or until the chicken is cooked through. Serve with the orange segments draped across the top, garnish with chives, and drizzle with the orange sauce.
5. SAUCE: Combine orange juice, wine, shallots, vinegar, parsley, lemon juice and thyme in a small saucepan and boil for about 10 minutes. Add the rosemary and continue to simmer (boiling) until the liquid is reduced about half, about another 10 minutes. Strain the mixture and reheat over medium-low heat and slowly whisk in the butter pieces until thoroughly incorporated. Taste for seasoning. The sauce can stand at room temp up to 2 hours; reheat it carefully over low heat, without boiling.
Per Serving (assumes you use all the crust ingredients, and consume all the sauce): 858 Calories; 53g Fat (59.3% calories from fat); 38g Protein; 44g Carbohydrate; 7g Dietary Fiber; 146mg Cholesterol; 192mg Sodium.
A year ago: Monterey Scalloped Potatoes (a perenial favorite, with Jack cheese)
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