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Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

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 Salads, Vegetarian, Veggies/sides, on June 12th, 2009.

garbanzo salad feta

Okay. Attention here. (Teacher rapping her ruler on her desk) This is your homework for tonight. You must go home and make this recipe, suit it to your tastes, and report back tomorrow on the results. Got the assignment? Good.

When I read about this recipe over at Farmgirl Fare, Susan raptured on about how delicious it was. Yea, yea, I thought. What’s another garbanzo bean salad? And yet there was something about what she had to say that piqued my interest. Maybe the feta? The cooked onions? The garlic? All those things in a cold salad? All of the above were reasons. And probably the photo doesn’t do it justice. My first bite, as I was making it, was sublime. How could those ingredients – all simple things, all items I had in my refrigerator or pantry, taste so darned good? Don’t know the answer, but it just is. Good. Susan mentioned that whenever it’s in her refrigerator somehow her fork finds its way into the bowl. Yep. I understand perfectly. Our leftovers probably won’t last through tomorrow (although I did make only half a recipe – using one can of garbanzos). Note to self: buy more cilantro and red onion (so I can make more in a few days).

garbanzo-feta-salad

Susan’s recipe called for kalamata olives (or oil-cured). I chose to eliminate those, but that’s just my personal choice. You can add them in. I also added some tarragon just because I had a small package of it about to go south. I may not have had enough green onion tops, but I think this salad is flexible. If there are ingredients in this you don’t like, switch them out, that’s all. Oh, I also used lime juice because I had fresh limes. There wasn’t time to chill it, but it made “no nevermind,” as they say. I’ll have to let you know if the leftovers are even more off the charts. The recipe came from a cookbook called Falling Cloudberries: A World of Family Recipes by Tessa Kiros.

So, friends. Are you going to make this right now or later? I recommend right now.
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Garbanzo Bean Salad with Red Onion, Parsley, Cilantro, and Feta

Recipe By: Adapted from Foodie Farmgirl Fare blog 6/09, who got it from a cookbook called Falling Cloudberries
Servings: 5

1/3 cup extra-virgin olive oil — plus more if desired
3 cups red onion — chopped
1/4 cup fresh garlic — finely chopped
2 cans garbanzo beans — (15 ounce) drained & rinsed (or 3 cups cooked garbanzo beans)
3/4 cup chopped fresh cilantro — (packed)
3/4 cup Italian parsley — (packed) chopped fresh flat leaf
1 1/2 cups chopped green onions — green parts only
1/4 cup fresh lemon juice — (or lime juice)
1 cup crumbled feta cheese
Salt and freshly ground pepper to taste
2 tablespoons fresh tarragon — minced (my addition - optional)

1. Heat 1/3 cup olive oil in a large frying pan and add the red onion, stirring to coat it with the oil. Cook the onion gently over medium or medium-low heat, stirring often, until the it is soft and starting to brown, about 10 to 12 minutes. Stir in the garlic and cook until fragrant, about one minute; don’t let the garlic brown. Remove from the heat and let cool.
2. In a large bowl, stir together the garbanzo beans, cilantro, parsley, green onions, and lemon juice. Add the cooled onion garlic mixture. You can also mix the onions and garlic into the beans while they’re still warm, and the other ingredients will help cool them down. Mix in the crumbled feta cheese and olives (if using). Add salt and freshly ground pepper to taste (remember that the feta and olives will already be salty) and up to ½ cup more olive oil if desired. Add tarragon, if using.
3. This salad tastes best if made ahead and allowed to sit for a few hours before serving. Serve at room temperature, with a squeeze of lemon and a drizzle of olive oil if desired. Note: Susan adds kalamata or oil-cured olives to hers. You can too.
Per Serving: 585 Calories; 26g Fat (38.6% calories from fat); 23g Protein; 70g Carbohydrate; 19g Dietary Fiber; 27mg Cholesterol; 381mg Sodium.

A year ago: Watermelon Blueberry Soup (cold)
Two years ago: Baby Back Ribs with Peanut Butter Slather (oh yea, those ribs were amazing)

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  1. Marie

    said on June 15th, 2009:

    I have all of Tessa Kiros’ cookbooks, including Falling Cloudberries. Her recipes are excellent and the books are quite beautiful. I think my favourite one is Apples For Jam. IF this is one of her recipes I know it is spectacular!

    Well, Marie, you’ve just clinched it. I must order both cookbooks, I guess. . . carolyn t

  2. yvette

    said on July 5th, 2010:

    I served this salad at my Fourth of July BBQ. It was a hit !! This does belong on your “Carolyn’s Fav’s” list.
    Yvette

    Thanks, Yvette. So glad you enjoyed it! . . . carolyn t

  3. Joanne

    said on June 25th, 2011:

    Hi Carolyn…hope you’re having a wonderful time in Colorado. I just made this salad and it’s delicious! Just wanted to know for next time what kind of olives and how much do you suggest. Olives are mentioned in the directions but are not in the ingredient list. Joanne

    Hi Joanne – sorry about that mixup. The original recipe called for olives. I will look it up when I get home. I didn’t use any when I made it so I should have removed all olive reference but obviously didnt get it quite right. I will fix soon and send you a msg about it. Thanks fir telling me. Got to watch those typos! . . . Carolyn

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