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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, Veggies/sides, on August 11th, 2009.

layered salad peppers

When I saw the photo in Cooking Light for this salad, I figured I’d have to make it sometime. It was perfect for our outdoor dinner party the other night. I could make it ahead (at least 24 or up to 48 hours even), it provided a bit of carbohydrate for the meal, it was tangy with fresh lemon juice from the fruit of our Meyer lemon trees, and last but not least, it had lots of fresh veggies in it. With only two tablespoons of oil in the entire dish.

I set up my little photo studio as I made it. As if you didn’t already know how to layer things. But here goes. First I started with my tall glass trifle dish. I’ve served a green salad in it before, but it’s just perfect for this layered salad. The recipe said it served 8 – we were having 6 – so with some of the vegetables I used slightly less. It would depend on the bowl you used, too.

layered salad bulgar

First went in the dry bulgur wheat. Just poured it in there.

 

 

 

 

 

 

 

layered salad dressing

The dressing was mixed up – 3/4 cup of fresh lemon juice, the 2 T. of olive oil, some fresh garlic and salt. I poured it in and stirred it briefly to make sure all the bulgur was in contact with the dressing.

 

 

 

 

 

layered salad onions

The layer of onions was next. The recipe called for red onions, but I didn’t have any. However, I did have some Washington sweet onions.

 

 

 

 

 

 

layered salad tomatoes

Then I chopped up about $6.00 worth of heirloom tomatoes. It made two cups of chopped tomatoes. Almost hated to use them for this since I wasn’t sure the superior flavor would shine through. But it’s what I had on hand.

 

 

 

 

 

layered salad herbs

I cut some fresh mint from our garden, added some fresh Italian parsley and some fresh dill. Chopped it up finely, mixed it together with my hands, and sprinkled that on top of the tomatoes.

 

 

 

 

 

layered salad cukes

Next went a generous layer of cucumbers. I used the hothouse type and left the dark-green skin intact. That was spread around a bit to fill in the outer edges.

 

 

 

 

 

 

layered salad peppers small

Lastly, a mixture of red and yellow bell peppers was added. The top was sprinkled with some kosher salt and freshly grated black pepper.

Then I sealed it tight with plastic wrap and refrigerated it for 24 hours.

Just tell your guests to dip down deep, so they get some of the bulgur at the bottom. Once the first person dips in, the salad loses some of its form, but that’s okay. You need to put the bulgur on the bottom, because it needs to absorb all that lemon dressing.

What I love about this kind of salad is the tang from the lemon juice. I have a favorite Syrian salad I make every summer that has crushed up toasted pita bread in it. (Joanne – thanks again for that great recipe – she shared it at an office potluck many years back – and now lives in Switzerland ) I just adore that salad. This is reminiscent of it, except it has the bulgur as the carb. If you have extra room at the top of your bowl, just before serving, chop up some lettuces and pile that in. The dressing will spread around once you dish this up so the lettuce would have some tang. Or, toss the salad with a bit of lemony dressing, then scoop it on top. I’ll make this again – particularly because I can make it the day before.
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Lebanese Layered Salad

Recipe: Cooking Light
Servings: 8

1 cup uncooked medium bulgar
3/4 cup fresh lemon juice
2 tablespoons olive oil
3 cloves garlic — minced
1 teaspoon salt
2 cups red onions — finely chopped
5 cups tomatoes
1/2 cup fresh parsley — chopped
1/2 cup fresh mint — chopped
1/4 cup fresh dill — chopped
2 cups hothouse cucumber — chopped
1 cup red pepper — chopped
salt and black pepper for garnish
1. Place bulgar in a large bowl.
2. Combine juice, oil, salt, and garlic in a small bowl, stir well. Drizzle juice mixture over bulgar. Layer onions, tomato, parsley, mint and dill.
3. Add cucumbers and bell peppers. Sprinkle with additional salt and black pepper. Cover with plastic wrap; refrigerate overnight – at least 24 hours or up to 48 hours before serving.
Per Serving: 149 Calories; 4g Fat (22.8% calories from fat); 5g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 286mg Sodium.

A year ago: Zucchini (everything you always wanted to know)
Two years ago: Baked Fennel

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  1. Melynda

    said on August 12th, 2009:

    This looks wonderful! I want to make this for the next Sunday Cafe. Thanks.

    This was REALLY good. I was amazed it was with so little oil. It was still good 3 days later too. The last time I served it I added a bit of chopped Romaine. That was good too. . . . carolyn t

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