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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 Salad Dressings, on November 12th, 2009.

feta dressing on salad

According to the post I read about this, from David Lebovitz’ blog, his recipe for a creamy Feta salad dressing originally – in some form – came from the Joy of Cooking. I turned to my battered copy, but couldn’t find any salad dressing recipe there containing Feta cheese. I don’t think that Feta cheese as a salad ingredient came above my food radar until the 1980’s. Perhaps it was used in some ethnic parts of our country, but as a more Americanized salad component, no. So perhaps this recipe is actually more of David Liebovitz’ creation. Well, no matter, except that you need to know this dressing is really, really good. And it’s unusual. It may not look so in the picture above, but it is. The first ingredient by volume is Feta cheese. The second ingredient by volume is WATER. I know, odd, huh? Here’s what’s involved:

greek feta cheese This happens to be a Trader Joe’s product. But what  you need to know is that it’s Greek, and made with sheep’s milk. This is my favorite Feta – because it’s not as salty. And I like the consistency. Each of these tubs (10.5 ounces of cheese) contains two rectangles of cheese, floating in brine. It keeps for weeks and weeks. Greek Feta generally is less salty than many other kinds, which I’ve learned over the years of buying it. I used to buy grocery-store type Fetas, and although they tasted okay, they were always too salty for my taste. Then when I found this one, I’ve settled on it. So that’s what I started with. Four ounces of cheese went into a bowl:

feta dressing mashing

I used my handy-dandy pastry fork (it’s much larger than regular forks, although you wouldn’t know it from the photo – that bowl is about 6 inches in diameter) and mashed (crumbled) up the Feta, per David’s recipe. I sprinkled in some dried thyme (you can use fresh thyme or oregano, or half as much of the dried types) which you can see from top to bottom in the middle.

feta dressing oilThen I added 2 T. of red wine vinegar (a really good cabernet vinegar I bought at Williams-Sonoma, actually) and mixed that in. The all-white Feta turned a light shade of pink. Then the 2 T. of olive oil was drizzled in. That was mixed up.

feta dressing water Water was added at this point – 5 T. worth, with some salt and pepper. Go easy on the salt, though, since Feta is salty enough in my book. Use the fork to stir it up. And you’re done. This dressing took about 5 minutes to make. So, not only is it tasty, but it’s also quick and easy too. And, the dressing is about 90 calories and 9 grams of fat per serving. I’m not sure, but I think the dressing would probably dress a salad for 8 people, so that would make it even healthier. I used about 3 T. for a salad for two of us. According to David, the dressing will keep in the refrigerator for about 4 days. So keep that in mind. But try it, you should.
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Creamy Feta-Red Wine Vinegar Dressing

Recipe By: David Lebovitz, but adapted from Joy of Cooking
Serving Size: 6 (maybe 8)

4 ounces feta cheese — (115g)
2 tablespoons red wine vinegar
1 teaspoon fresh thyme — or oregano; if using dry, use half the amount
2 tablespoons olive oil — good, flavorful type
5 tablespoons water
salt and freshly-ground black pepper [be cautious with the salt, depending on the type of feta)

1. Mash the feta with the vinegar and herbs with a fork until fairly smooth.
2. Mix in the olive oil and water, until smooth. Because feta cheese can vary in moisture, add more oil, vinegar, or water, if desired.
3. Season with pepper and salt, to taste. Storage: This dressing will keep for four days in the refrigerator.
Per Serving: 90 Calories; 9g Fat (83.5% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 211mg Sodium.

A year ago: Unstuffed Sweet & Sour Cabbage (this was a really delish and easy ground beef and cabbage dish, where the cabbage isn’t stuffed, but has all the components of the traditional version – just easier and just as tasty)

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  1. June

    said on November 12th, 2009:

    The recipe is in the new edition of Joy, which is well worth buying. It’s greatly updated from the edition I had from 1973, and in truth, I like it much more:)

    Aha – the new edition, huh? The one that was edited by a whole bunch of other people unrelated to the Rombauer family, or did they have something to do with it? I remember reading a story about it at one time but don’t recall which edition(s) still included some Rombauer info. Thanks for looking! . . . carolyn t

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