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Currrently, I’m reading Winter Journey by Diane Armstrong. Have you ever read about forensic dentistry? I sure had not, so I found it fascinating reading. It’s a debut novel for the author, and what a story. Halina, an Australian, with Polish roots, specializes in this obscure profession as a forensic dentist, and is asked to go to Poland, to help identify bone (and tooth) fragments, to put to rest a sad event in the story of this small town, when many, many people (Jews) were murdered. Was it the Nazis? Or was it the local townspeople who disliked the Jews. What a tangled web of intrigue. I’m really enjoying the read. The author does a great job of developing the characters (which I always like). This is no light read if you consider the subject matter, although it IS a novel. Nor is it a spy thriller – it’s more just an historical novel with lots of interesting people throughout. And with a subject that expands my knowledge about forensics.

Recently finished reading The Lost Painting: The Quest for a Caravaggio Masterpiece by Jonathan Harr. I just LOVED this book. I’ve never been much of a fan of Caravaggio’s paintings, although I’ve seen plenty of them (many are extremely large) in museums around the world. His paintings were dark, often with dark subjects. But as with many of the old masters, occasionally some obscure work surfaces, perhaps credited to another artist, even, that turns out to be one done by “the” master. In this case, Caravaggio. Although this book is written as a novel (with dialogue, etc.) it’s historical through and through. It begins with two young women art scholars, in Italy, who are asked to do a research project. One thing leads to another, and to another. All true.  If you enjoy books about art – I learned some things about the paint and the canvases of the time – you’ll be intrigued as I was.

Also just read Eye On the Struggle: Ethel Payne, the First Lady of the Black Press, by James, McGrath Morris. Each year my AAUW book club reads something related to Black History Month. This is a biography of a woman you’ve probably never heard of, Ethel Payne, and about her life-long journey in journalism, struggling to keep her head above water financially, but staying true to her purposes of telling the truth about the black stories and black racism of the day. Sometimes biographies aren’t all that riveting, but I found this one to be so, and I savored each new chapter. We had a really good discussion of the book, and the ups and downs of Payne’s life, especially during her years as a Washington reporter. You’ll not be sorry to have spent the time reading this book. It’s well-written, as well.

Also read H Is for Hawk, by Helen Macdonald. This one has been on the best seller list. It’s a memoir about a woman who takes on a personal challenge of taming a wild hawk. Prior to reading this book, I knew next to nothing about the entire subject of hawking, or taming any of the big, wild birds. The book is equally about the writer’s inner journey. She’s a consummate writer, and every page was a joy of words, for me. My only problem is my own – I found it hard, the more time that went by, and the more time the writer spent trying to tame this bird, at my own feeling of longing to let the bird go. Perhaps it’s because I spent time in Africa in 2015, seeing animals in the wild, that I felt more for the bird than I did with the writer’s discontent with herself and the taming process. Little did I know what a hard job it is to tame a hawk. I actually didn’t finish the book. It was a book club read, and highly recommended by several of our members. And I ended up not being able to attend the meeting as I had a cold. So perhaps there is some great ending to it that would have made me feel better. I haven’t gone to the end to find out. I just had to stop reading it. But I’m not NOT recommending it. If nothing else, read it for Macdonald’s proficiency with words and writing.

Also read George Washington’s Secret Six: The Spy Ring That Saved the American Revolution, by Brian Kilmeade and Dan Yaeger. Here’s what it says on amazon: When George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied—thanks in large part to a little-known, top-secret group called the Culper Spy Ring. He realized that he couldn’t defeat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. I won’t exactly call this book a riveting read, but it was interesting. Relating facts that few people knew about, this Culper Spy Ring. It’s a little chunk of American history researched in depth by the authors. An interesting read.

Also read The Little Paris Bookshop: A Novel by Nina George. If you’re an avid reader, you probably have the same kind of longing as I do for a quaint, independently owned bookstore right around the corner. So few exist anymore. This novel is about a very unusual book store, and book store owner. In Paris. On a boat/barge. It’s not a typical book store, and the writer takes you on a journey of discovery about (likely) her own lifetime of book reading. You’ll learn all about a variety of existing books and why they’re a good read. But it’s all cloaked in a story about this book store and the owner. And the customers. Very fun. I’m reviewing it for one of my book clubs next month.

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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