– 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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You can count on one hand the number of recipes on this blog using canned tuna. And I don’t know about you, but mostly I use canned tuna for sandwiches, or salad, but not much else. The other day I ran across a recipe from w-a-a-ay long ago. Back to the 1950’s when my best friend Linda C. and I used to spend hours and hours every day together. We were young teens then, too young for boyfriends. So we played Parcheesi, and Monopoly, and watched Linda’s older sister get ready for dates. Linda’s mother would fix lunch for us sometimes, and occasionally I’d spend the night at her house too, and usually I was invited for dinner, or Sunday breakfast. Or both.
The Sunday breakfast was almost always waffles and homemade sausage gravy that was served on top of the waffles. Linda’s dad was the Sunday breakfast cook, and he was really proud of his waffle spread. Brings back lots of nostalgic memories thinking about that. Linda’s mother, Van, was a good cook. I have one other recipe of hers – a Lamb Curry, with about 21 condiments. It’s been years since I made that. Linda’s parents used to entertain with some regularity and the 21 curry was a favorite. Sometimes Linda and I would help in the kitchen mincing and chopping.
But one of their family favorites was this tuna dish. And I used to fix it every so often, although I’d lost track of the recipe until I found it in MY mother’s recipe box a few weeks ago. As you can imagine, it’s an inexpensive meal, what with just a can of tuna and some English muffins. The other things usually were readily available too. This does contain the ubiquitous cream of mushroom soup, which I keep in my pantry – you just never know when you’re going to need it. Like I did the other night when we returned home from a weekend away. We weren’t overly hungry, so as I stood in the pantry I spotted the tuna. Aha moment.
This recipe is WAY EASY. Probably takes about 10 minutes to make if you’re slow. Toast the English muffins (I used some seeded baguette thick slices that I toasted in the oven) and the tuna comes together in about 7-8 minutes, I’d say. Van’s original recipe didn’t call for peas, but somewhere along the line I added them, and have continued to use them. Her recipe also called for a huge amount of sliced black olives. They aren’t my favorite thing, so I reduce the quantity a lot and add Kalamata instead, but you can use whatever you want to. The fresh lemon juice is key – it gives the sauce a nice tang, although it really isn’t noticeable. So this recipe is a salute to my friend Linda, and her Mom, Van.
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Tuna La Scala on Toasted English Muffins
Recipe By: From the mother of an old friend of mine, Linda C.
Serving Size: 3
NOTES: The original recipe called for 3/4 cup of sliced black olives. I don’t use that much, and prefer the Kalamata instead. I also like more lemon juice (noted in the recipe). The peas are also my addition. Back in the 1950′s when my friend’s mother would fix this, she used the dry canned Parmesan. I never – ever- use that stuff, so the recipe should be better for using the real stuff. If you prefer, use the canned. A serving was one English muffin, split in half (so, 2 halves). For very hearty appetites, this might serve just two.
1/2 small red onion — diced
1 tablespoon olive oil
7 ounces tuna — drained
10 1/2 ounces cream of mushroom soup, condensed
1/2 cup 2% low-fat milk — (or may need more, up to 1/4 cup)
1/4 cup Parmesan cheese — or Pecorino, grated
1/2 cup olives — sliced (or may use Kalamata)
2 tablespoons Italian parsley
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme
1/2 cup frozen peas
2 tablespoons Parmesan cheese — or Pecorino, for garnish
1 1/2 tablespoons Italian parsley — for garnish English muffins or thick bread, toasted
1. Heat a medium skillet and add olive oil. Add onions and saute until onions are translucent.
2. In a small bowl mix the soup and milk until it’s smooth. Add to the onions, turn down the heat and allow to hear through.
3. Drain the tuna and flake it apart with a fork. To the cream sauce add the tuna, cheese, olives, lemon juice, thyme, parsley and peas. Continue to heat through on a very low, gentle heat.
4. Meanwhile, toast whatever bread you’re using and prepare the garnishes.
5. Place bread on plate and spoon the sauce over them. Garnish with Parmesan and parsley, then serve immediately.
Per Serving: 361 Calories; 22g Fat (53.6% calories from fat); 24g Protein; 18g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 1263mg Sodium.
A year ago: Soup Season
christine
said on October 23rd, 2009:
omg. thank you for reminding me of one of my favorite childhood dinners… only we didn’t name it as fancy as you name it here!
my mother used to make this with toasted white bread and called it “creamed sh*t on toast.”
yeah, she was classy that way.
guess what i’ll be making at some point this weekend.
Yes, indeed, this brings back old memories. My mother also made “creamed tuna on toast,” but my mom would never have used that kind of language your mom did – never a swear word passed the lips of my parents! That was the “wash your mouth out with soap” era. BUT, the tuna mixture is gosh-darned good however you say it! . . . carolyn t