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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

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  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Fish, Veggies/sides, on October 20th, 2009.

shrimp and grits

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.

Shrimp & Creamy Grits

Recipe: Adapted from a Bobby Flay recipe on the Food Network
Servings: 4

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.
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.
Per Serving: 698 Calories; 37g Fat (48.0% calories from fat); 48g Protein; 42g Carbohydrate; 1g Dietary Fiber; 272mg Cholesterol; 831mg Sodium.
printer-friendly shrimp & grits recipe

Sauteed Swiss Chard with Bacon

Servings: 4
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.
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.
Per Serving: 40 Calories; 2g Fat (35.1% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 254mg Sodium.
printer-friendly sautéed Swiss chard recipe

A year ago: Baked Eggs with chorizo & cannellini beans
Two years ago: Chicken with Lemon and Garlic Crust

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  1. 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

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