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Recently finished reading The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant. Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the angry father is a wealthy and influential man in the area. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

 

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 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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