Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading

me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
– – – – – – – – – – – – – – – – – – – – – –

You may have heard about this woman, Marina Chapman . . . she was kidnapped at about age 4 in Columbia. She was eventually discarded in the jungle. This, just a few days after her capture. No humans. No help. She learned to survive in the jungle and was taken in by a large Capuchin monkey family. She had no language, much, except sounds she learned amongst the monkeys. She lived for some years in the jungle, all alone. Eventually she saw some humans and followed them, was made a slave. Terribly treated, nearly starved, and was being primed as a prostitute, but she escaped that too. Her story is harrowing, and yet uplifting. She did escape eventually, in her mid-teens and grew up from there with a kind, loving family in Bogota. Her adult daughter helped her to write the stories – most of which she wanted to forget. The book is The Girl With No Name: The Incredible Story of a Child Raised by Monkeys by Marina Chapman and Lynne Barrett-Lee. National Geographic highlighted her story awhile back, and she appeared on some morning TV shows when the book came out in 2014. The author is writing a sequel, about Chapman’s life after she was rescued. I’ll be watching for that as this book leaves you hanging – only knowing that she was rescued and went to Bogota.

Just finished reading a very unusual book, certainly not on everyone’s radar – Once an Arafat Man: The True Story of How a PLO Sniper Found a New Life by Tass Saada. It’s about an angry young Palestinian. He felt wronged; he felt despised; his father didn’t understand him. He escaped his family’s plan for his life and became a PLO sniper. He killed many people. He killed Israelis and was elated. He was sent to the United States and big plans were in store for him, he thought. And then he discovered a new life as a Christian. It didn’t happen overnight, and he had many questions along the way. His family disowned him, yet he persevered. He met an American woman, married her, and had children. And he became an activist for change. It’s a fascinating story. He now speaks around the world, for peace and understanding about the Palestinian problem(s). It’s quite a book, and I’m glad I read it.

A publisher contacted me recently and asked if I’d like a copy of a new book called Book Cover Designs by Matthew Goodman. This might not be a book up everyone’s alley, but it certainly was mine. Since my career was in advertising, and graphic design, fonts and writing play important parts in that biz, I was very interested in reading the dozens of brief stories of many of today’s top book cover designers. It’s all about how they create and develop book covers that sell, or that give a tiny glimpse into the content of a book. This was as much about non-fiction books as fictional ones, and as you might expect, the designers obviously read or certainly heavily scan every book to find its core, and they go from there with the use of color, graphic art, photographs, and FONTS. I was interested in the use of fonts (I love different type fonts and am very limited here on my blog, unfortunately) and how they decided to use a specific one or more than one. Each chapter, about a specific designer, has a photo of the person, a brief background and then from their own words, how they come about the design of a cover. Then there are anywhere from 8-12 or so examples from that designer. VERY interesting book. If you have someone who has a design interest, is in the book biz, or graphic design, any of those, this would make a nice gift, I think. I really enjoyed reading all the stories and then examining each cover design they included.

Just finished reading a very unusual book, A Man Called Ove: A Novel by Frederich Bachman. Simply put, it’s a story about a curmudgeon. In fact, I think that word is used in one of the first sentences of the book. Ove, is a newly retired (unwillingly) Swedish man in his late 50s. He’s a stickler for the rules, things being “just so,” and most likely is a fictional example of OCD and the proverbial glass is half empty version of life. But OCD is never mentioned in the book. It takes awhile to figure out the story about his beloved wife, but it’s about his frustration in life in general, and about the relationships (or not) with his neighbors. It’s SUCH a sweet story if you can get over poor Ove and his over-the-top reactions to just about everything. I haven’t laughed out loud reading a book in a long time, but I did with this one. If you read it, don’t get discouraged in the early part – keep reading. When we discussed this at my book club, we re-lived some of the outrageously funny scenes from the book, and laughed again. And again.

 

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.

Scroll down to the bottom to view my Blogroll

Posted in Appetizers, Salads, Veggies/sides, on June 15th, 2009.

eggplant salad

You’ll have to take a gander at these little baby globe-shaped eggplant (below) – they’re called Hindu, or Indian, or Indian Paint. They’re full grown, not really babies. Cute little buggers. Offered at the local farmer’s market last week, and I wanted to do something easy but fun with them.

indian paint eggplant

I cut them in half (although you don’t have to) and baked them (drizzled with olive oil) at 375 for about 45 minutes, until the skins had begun to shrivel. But not enough that they’d dried out. I had ample ripe on-the-stem tomatoes, some red onion, green onion, fresh mint and parsley. Then I made a dressing with olive oil, lemon juice, sherry vinegar, salt, pepper and garlic. The recipe came from Chow.com. I’d never looked at the website before, but the recipe is credited to a restaurant called Nopa (in San Francisco). Chef Laurence Jossel. This could also be an appetizer, I think – the original recipe sounds more like one since you scoop it onto pita bread. So think of that as an option. I made it as a side dish with grilled lamb chops.

The salad, to be served at room temp, was easy. Just a bit of chopping and mincing involved. Be sure to include the wine vinegar – lemon juice isn’t enough to give this salad it’s bright flavor. The original recipe said just wine vinegar – I used sherry because I have some good stuff and like to use it in a salad such as this one when the flavor shines through. These small eggplant don’t need to be skinned – their skin is quite thin and quite edible.
printer-friendly PDF

Charred Eggplant Salad

Recipe: Nopa Restaurant (Chef Laurence Jossel)
Servings: 3

1 large eggplant
2 tablespoons red onion — minced
1/2 tablespoon red wine vinegar
1-2 teaspoons kosher salt — or more to taste
1 medium tomatoes — diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 tablespoons basil leaves — finely chopped
3 tablespoons mint leaves — finely chopped
1 small scallion — thinly sliced
1/2 tablespoon Italian parsley — finely chopped
1/2 medium garlic clove — minced to a paste
1/2 teaspoon fresh ground black pepper

1. Heat a charcoal or gas grill to medium-high heat (375°F). Add the whole eggplant and allow skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplant will collapse. Remove to a colander and allow to cool. Alternately, bake eggplant at 375 for 45 minutes – 1 hour, until you’ll see the flesh is collapsing inside and the color has taken on a golden hue.
2. Combine red onion, kosher salt, and vinegar in a medium bowl. Allow to marinate at least 5 minutes.
3. Once the eggplant is cool, scoop flesh from charred skin and coarsely chop. Combine eggplant with marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.
4. Serve at room temperature with grilled pita or baguette toasts
Per Serving: 140 Calories; 9g Fat (56.4% calories from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 952mg Sodium.

A year ago: Asparagus (everything you ever wanted to know about)
Two years ago:  Bacon & Tomato Dunk (oh yes, one of my fav’s)

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

Leave Your Comment