– 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); 
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Surely over the years I’d read about shrimp and grits, but for whatever reason, it never appealed to me much. Or let’s say it didn’t appeal enough to make it; nor had I ever ordered it on the rare occasions when it might have been on a menu. But looking at what I had in the refrigerator to serve alongside some shrimp for dinner the other night, I decided I’d adapt an internet recipe from Bobby Flay. Not only was it easy, but it was downright delicious. Fabulous, actually. We both sat in contented silence relishing each bite. Until the two bowls were slicked clean.
So what exactly was it that made it so good? Well, there’s no question the butter, milk and grated sharp Cheddar cheese helped the grits (aka polenta) along the path to outstanding flavor. That served as the bed for the quickly-made shrimp with bacon, lemon juice, garlic, Italian parsley and green onions. There’s really not much else to it. I made creamy grits/polenta (using half milk, half water), and I added more lemon juice and parsley than Flay’s recipe. Actually I used fat-free half and half for the milk, but 2% milk is just fine.
I also made some sautéed Swiss chard too, thanks to Karen, our daughter-in-law who shared bounty from her garden and her sister’s veggie patch. To serve, I scooped the grits into the bottom of a wide deep bowl (a pasta bowl), then placed the shrimp on one side and the Swiss chard on the other. You can’t quite see the chard in the background of the picture, but that dark unfocused blob is it.
It helps to get all the ingredients ready before you begin – or at least while the polenta is simmering, gather up everything else since once you start cooking the shrimp it’s quick. I needed to add some water to keep the polenta creamy during the last 8 or so minutes of the 20 minutes of cooking time. The Swiss chard takes but a few minutes – we like it with some texture still remaining, so cooking it for only 4-5 minutes is max. I’ve included that recipe below – it’s ever so simple.
printer-friendly PDF for the shrimp and grits
printer-friendly PDF for the Swiss chard
Shrimp & Creamy Grits
Recipe: Adapted from a Bobby Flay recipe on the Food Network
Servings: 4
NOTES: You can mix up the grits and shrimp (together), but if you want it to look pretty, just spoon the grits in the bowl and put the shrimp mixture on top with some added chopped Italian parsley.
2 cups water
2 cups 2% low-fat milk — [I used fat-free half and half]
Salt and pepper
1 cup grits — stone-ground
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp — peeled and deveined
6 slices bacon — chopped
2 tablespoons lemon juice
4 tablespoons chopped parsley
1 cup scallions — thinly sliced
2 large cloves garlic — minced
1 tablespoon Italian parsley — for garnish
1. Bring water and milk to a boil. Add salt and pepper. Add grits and simmer until fluid is absorbed but it’s still creamy and soft, about 20 to 25 minutes. Add water if it thickens too quickly, as you do want to cook it for at least 20 minutes. Remove from heat and stir in butter and cheese. Cover and set aside.
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes just until shrimp is cooked through – no longer.
3. Spoon grits into a serving bowl. Add shrimp mixture. Serve immediately.
Per Serving: 698 Calories; 37g Fat (48.0% calories from fat); 48g Protein; 42g Carbohydrate; 1g Dietary Fiber; 272mg Cholesterol; 831mg Sodium.
Sauteed Swiss Chard with Bacon
Servings: 4
NOTES: Do NOT pour the vinegar (alone) into the chard without mixing it with the water – you don’t want to pour it onto just one part, as the mixture needs to be drizzled all over the leaves. If you have a half of an onion, you can add that along with the bacon.
2 slices bacon — or 1 thick slice
1 pound Swiss chard leaves — center rib removed, washed well
1 1/2 teaspoons sherry vinegar
3 tablespoons water
Salt and pepper to taste
1. Slice and dice the bacon into small pieces. Saute in a very large skillet until the bacon is light brown and crisp.
2. The Swiss chard can be damp from washing – it will provide some fluid for cooking. Add the Swiss chard to the bacon, stirring and moving the chard around in the pan until it’s wilted. Mix the vinegar and water and when the water has all evaporated, add the vinegar water. Cover and simmer for 2-3 minutes or until cooked through to your taste. Season with salt and pepper. Serve immediately, when it’s piping hot.
Per Serving: 40 Calories; 2g Fat (35.1% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 254mg Sodium.
A year ago: Baked Eggs with chorizo & cannellini beans
Two years ago: Chicken with Lemon and Garlic Crust
Toffeeapple
said on October 21st, 2009:
I adore grits. The last time I had them was when I went to Charleston to eat at 82 Queens. They were served with shrimp there too. I didn’t know though, that grits and polenta are one and the same! I’ve learned something new today, thank you!
I don’t suppose Southerners would agree that their beloved grits are the same as true Italian polenta – perhaps the milling is slightly different. But as for the taste – it may be almost identical. . . carolyn t