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Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and The Trouble with Poetry (Billy Collins).

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Posted in Pork, on April 20th, 2008.

pork tenderloin with fig & port sauce

Seems like I’m really into pork lately. Particularly that lean one, the tenderloin. I’m so glad I have a stable of recipes I can turn to, to make this lean piece of meat tasty and delicious. This one is no exception.

Now some people think a tenderloin will serve just two people. I think it will serve closer to three people as long as you have other side dishes. Each tenderloin should weigh about a pound. If it’s smaller than that, obviously, it will serve fewer people. For this recipe, you’ll get about 9 slices (3/4 of an inch thick) from each tenderloin. The tapered end slices will be smaller, of course. So gauge the servings appropriately.

I do highly recommend using a meat thermometer for this – and remove the pork from the oven at 150°. The recipe indicates 155°, but I prefer it slightly pinker than that. Plus, it continues to cook while it rests the 5-10 minutes before slicing.

The sauce is what makes this dish. The Port wine adds a nice succulence to the taste. And the addition of Mission figs (dried) is just wonderful. Then you throw in the rosemary and cinnamon into it, and it just has this lovely rounded complexity of flavors going on. Rosemary is a very strong, pungent herb, but in this it seems to mellow somehow. Be sure to remove all the leaves from the sauce before blending it.

Although you can use cheap Port for this recipe, it’s not recommended. If, however, that’s all you have, be sure to use a less-sweet one (the recipe calls for Tawny). The other types will make the sauce overly sweet. If you don’t like figs, try dried cranberries instead.
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Pork Tenderloin with Fig & Port Sauce

Recipe By: Phillis Carey, cooking instructor
Servings: 5
NOTES: Highly recommend using a meat thermometer for this. Phillis recommends taking out the pork at 155. I prefer 150. Don’t be concerned that if it’s pink it may contain trichinosis. That little bug is killed at 137 degrees.

SAUCE:
2 1/2 cups Port wine — tawny, not too sweet
1 1/4 cups chicken broth
8 whole dried figs — black Mission, coarsely chopped [or cranberries]
2 sprigs fresh rosemary
2 whole cinnamon sticks
1 tablespoon honey salt and pepper to taste
3 tablespoons unsalted butter
1 cup chicken broth
PORK:
2 large pork tenderloin — 2 1/4 pounds total
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves — chopped
1 tablespoon salt
1 1/2 teaspoons fresh ground pepper
3 tablespoons parsley — chopped for garnish

1.SAUCE: combine port, broth, figs, rosemary, cinnamon sticks and honey in a medium saucepan.Bring to a boil and cook until reduced by half, about 30 minutes. Discard herb sprigs (yes, get all of those rosemary pieces out of there) and cinnamon sticks. Transfer to a blender and puree until smooth. Season sauce to taste with salt and pepper. The sauce can be made ahead one day.
2. PORK: Preheat oven to 400°. Trim tenderloins of all fat and silverskin. In a small bowl combine the olive oil, rosemary, salt and pepper. Rub all over the pork. Heat a large skillet over medium-high heat and brown pork well on all sides (4 of 5). Transfer pork to a parchment (or silpat) lined baking sheet and roast for 20 minutes or until internal temp reaches 150° degrees. Remove from oven, tent with foil and allow to rest for 5-10 minutes.
3. To the skillet with pork drippings, add the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan. Continue to cook down to about 1/2 cup of broth. Add the reserved port sauce from above and stir to warm through. Remove from heat. Stir in the butter until melted, then place in pitcher to serve with the pork.
4. SERVING: Slice pork in about 3/4 inch slices (you’ll get about 9 slices per tenderloin), place on hot platter or plates and serve with sauce. Garnish with parsley.
Per Serving: 529 Calories; 17g Fat (36.3% calories from fat); 23g Protein; 43g Carbohydrate; 7g Dietary Fiber; 78mg Cholesterol; 1680mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

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