– by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.
- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.
– by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the 
– by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on
– (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.
(Stacy Schiff); 
; and 
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My friend Norma was in the mood for another soft and smooth kind of dessert, so I turned to one of my ancient cookbooks with Jell-O kinds of recipes in it. Sure enough, this one sounded good to her and good to me, too. It was very, very easy, although I dirtied up a bunch of mixing bowls in the making.
Back in the olden days – we’re talking the 1940’s and 50’s – buying a half pint of whipping cream was a big deal – meaning it was expensive and just not sensible in those frugal times. My mother certainly didn’t buy it. Somebody figured out that you could whip evaporated (canned) milk and it tasted somewhat like whipped cream if you mixed it with other things. If you whipped up partially-set Jell-O, you could combine them and make a frothy light dessert. This just has the addition of a chocolate cookie crumb crust (and some sprinkled on top too) with added sugar and lime juice. That’s it. See, I said it was easy. You probably could make this in a chocolate crumb pie crust (ready-made), in which case you’d likely need at least 2 of them (that’s a guess). In a 9×13 pan, it would generously serve 12 people. Do note the low fat in this (9 grams per serving) and relatively low calorie too (249 per serving).
Recipe Tip:
Next time I’ll use Cool-Whip instead of the whipped evaporated milk.
It’s a refreshing dessert for a hot, summer evening. Once it chills and sets completely, you cut it in squares to serve it. Garnish with some chocolate curls if you’d like it to look a bit more elegant. With each bite, dip down and get some of the cookie crumbs – the sweetness is there, rather than in the whipped Jell-O, even though there is sugar in both the gelatin and the recipe calls for another cup of sugar to be added, but the frothy filling doesn’t taste all that sweet. Next time I think I’d substitute a large tub of Cool-Whip instead of the evaporated milk. It’s be easier, and maybe more tasty too. I liked this – so don’t get me wrong when I say that there was one thing I didn’t like – the filling was too much like foam, rather than substantive. That’s why I’d try the Cool-Whip. The lime and chocolate combination is surprisingly tasty. I wouldn’t have thought to pair them. Anyway, it’s a fun dessert and definitely retro.
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Lime Chocolate Delicious (a Refrigerator Dessert)
Recipe: My own concoction, but adapted from an old recipe
Servings: 12
NOTES: Instead of using evaporated milk, you can substitute a large tub of Cool-Whip. Because of whipping up both the Jell-O and the milk, you don’t realize there’s actually gelatin in this – it’s kind of like a pudding, but frothy at the same time.
CHOCOLATE CRUST:
2 cups chocolate wafer cookie crumbs
4 tablespoons unsalted butter — melted
LIME FILLING:
13 ounces evaporated milk
3 ounces lime gelatin powder — (small box lime Jell-O)
1 1/4 cups boiling water
1/4 cup fresh lime juice — or lemon juice
1 cup sugar — (Splenda works)
1. In a bowl combine the chocolate cookie crumbs and the melted butter. Reserve about 2 tablespoons of the mixture (for topping). Press the crumbs into the bottom of a 9×13 pan and set aside.
2. Chill the evaporated milk, then for 15 minutes put the can in the freezer to chill it further.
3. Dissolve the lime gelatin with the boiling water. Add the sugar and lime juice. Once cooled place the pan or bowl in the refrigerator. Chill until the Jell-O is partially set.
3. Pour the milk into the bowl of a stand mixer (preferably). Start on low, then increase speed, beating until the milk has made a solid foam – sort of like whipped cream.
4. Whip the lime Jell-O until it’s a light airy texture. Combine the two (evaporated milk and lime Jell-O) and stir, folding until there are no green streaks.
5. Pour it over the chocolate cookie crumb crust. Spread to smooth it out and sprinkle with the reserved cookie crumbs. Can also be decorated with chocolate curls on top, or a halved walnut. Place toothpicks all around the dessert (so the plastic wrap won’t stick to the top) and cover with plastic wrap. Chill for 2-4 hours. Cut in squares and serve.
Per Serving: 249 Calories; 9g Fat (31.0% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 160mg Sodium.
A year ago: Peanut Butter Pinwheel Cookies
Two years ago: North African Grilled Corn on the Cob
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