(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(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, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
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(Mario Batali & Gweneth Paltrow); 
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Salad dressings. A mixed bag, for sure. If you’ve been reading my blog for awhile, you may know already that I’m very picky about salad dressings. There’s really only one bottled dressing I’ll buy (Brianna’s Blush Vinaigrette) and I use it only occasionally, when I’m simply too lazy to make a fresh dressing. I thoroughly enjoy green salads, and the dressing certainly adds to the enjoyment of them.
But I despair sometimes finding anything that’s lower in calorie. So, when I find something that IS delicious AND lower in fat and calories, I whoop for joy. This is one of those recipes. And you’ll note, there’s just a trace of fat in it. I like those nutritonal statistics.
I found it at egullet.com a year or so ago and put it aside to try. Ideally, you’ll want to make this when Navel oranges are in season (like now). I doubt it would be so good using Valencia oranges. And it isn’t a recipe you can whip up in 3-4 minutes because you have to remove the orange segments and finely mince the jalapeno chile, then cook the mixture before pureeing in a blender. But if you have a few minutes and would like to try something quite different, this is your ticket. The first time I used it I made a regular green salad (regular for me, that is, means the salad contained a variety of chopped fresh vegetables). I thought the dressing was lost in the mix, as the vegetables predominated. The next time I made a simple salad with only greens, and we both enjoyed it very much. The greens only allow the orange and jalapeno flavors to come through. It would likely be very good on a salad mixed with some fruit, like apple slices, maybe a few raisins even. Or dried cranberries.
I didn’t have honey blossom vinegar, so used seasoned rice wine vinegar instead.
Cook’s Notes: Use normal sized oranges, as using really large oranges may throw off the balance of acid to sweet. Or, just don’t put in all of the orange segments. I used just ONE jalapeno chile, and it actually could take another half. I was concerned it would be too hot. I also added a bit more grape seed oil to the mixture (see note below) because it just didn’t have quite enough oil in it. This is a juice-based dressing, so don’t toss the salad until just before you’re serving it, as it may wilt the greens. And, serve with a simple greens-only salad; adding vegetables takes away from the delicate flavor of the oranges.
Orange Jalapeno Vinaigrette
Recipe: adapted from egullet.com
Servings Size: 6
2 whole oranges, peeled, segmented
1 1/2 whole jalapeno chiles, seeded, finely minced
1/2 cup orange juice
1/4 cup water
1/2 teaspoon sugar, or Splenda
2 tablespoons honey blossom vinegar, or 2 T. seasoned rice wine vinegar
1/3 cup grape seed oil, (original called for 1/4 cup)
Salt & pepper to taste
1. In a saucepan place the oranges, jalapenos, juice, water and sugar. Over medium heat, bring to a boil. Reduce heat and allow to simmer for five minutes. Remove from heat and allow to cool. Place in a blender and puree. Add honey or vinegar and oil while blending. Pour mixture through a fine-mesh sieve and adjust seasoning, or taste, using a lettuce leaf to dip lightly into it before adding salt and pepper. Refrigerate. Use within one week.
Per Serving: 53 Calories; trace Fat (1.4% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
Printer-friendly recipe, click HERE.
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