– 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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At least 15 years ago I attended a cooking class taught by Michele Braden, and bought one of her cookbooks at the class, Fast & Fabulous HorsD’Oeuvres (the book is out of print, unfortunately). I have no recollection as to what items she demonstrated for the class, but I remember being very pleased with the wide variety of recipe ideas in the cookbook. I’ve made a number of things from the book in the ensuing years, but this one I’ve prepared umpteen times.
What’s unique about the cookbook is that each recipe offers three options. First, there’s a Fast one. Then she gives you a Flashy method, and lastly, a Fabulous presentation. At the time, I suppose, it was her little corner, or niche to make her cookbook different. From what I read now, anyone not amongst published authors who wants to submit a cookbook for possible publication must have something very creative and unusual, otherwise it will never get past the first editor.
So back to the Dunk. Wonder why this little number is called a Dunk? Once Braden began cooking as a young adult, she definitely didn’t like the word “dip.” It conjured up the ubiquitous onion dip or clam dip etc. So, she decided to elevate the genre of appetizer to a new level, and calls it a Dunk. Whatever it is, dip or dunk, this particular one will make you think you’re having a part of the BLT. Just no lettuce, and you either dip/dunk a cracker into the mixture, or spread it on toast, or even celery. It’s the BACON, however, that makes this. The original recipe calls for 5 slices of bacon (to make about 1 1/2 cups of dunk). If you’re using thick-sliced, obviously reduce the amount. And I’ve found that I can use considerably less bacon and still get the flavor. If you hand chop the bacon, every bite will have a bit of bacon in it, so don’t leave the bacon in larger pieces. And whatever you do, don’t just whiz up everything in the blender or food processor and think it will work. It doesn’t. You lose all the texture and it becomes a very loose liquid. Not pleasant. Trust me on this, okay? Sometimes I just make it by hand rather than mess up the blender.In the case of this recipe, Braden’s recommendation for FAST was to prepare up to 4 days in advance and refrigerate. The FLASHY preparation includes using pita chips, crackers and garnishing with minced green onions, parsley, more chopped tomatoes and bacon. For the FABULOUS method, add avocado, stuff it into raw mushrooms or cold hollowed-out potatoes. Normally I just use pita chips from Trader Joe’s, or the little bite-sized toasts, although I usually do garnish the top with some minced tomatoes and a little bit of extra bacon.
As noted in the recipe, I have made this with low-fat mayo, but it just doesn’t taste all that good. If you’re going to splurge and have a little bit of bacon – go for the gold and use Best Foods mayo. Enjoy.
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Bacon & Tomato Dunk
Recipe: Michele Braden, Fast & Fabulous Hors D’Oeurves, 1992
Servings: 6
Serving Ideas: I have made this with low-fat mayo. I’d be lying if I said it’s “just as good.” It isn’t, but if you crave a BLT, it will satisfy. Serve with baked pita chips, crackers, or baguette slices, toasted. You may garnish the dunk with minced onions, parsley, additional minced tomatoes or crumbled bacon.
NOTES: This dip/dunk is sinfully delicious. If you are using thick sliced bacon, use about half the number of slices. Don’t overblend or it loses its appeal, and if you have any leftovers, it’s delicious on leftover pasta or rice, or even as a salad dressing.
5 slices bacon
2 medium ripe tomatoes
1/2 cup mayonnaise — Best Foods brand or homemade
1 1/2 teaspoons Dijon mustard
2 tablespoons green onions — coarsely chopped
2 tablespoons parsley
1. Cook bacon until crisp, drain on paper towels and cool. Chop into very small pieces and set aside.
2. Combine in a food processor the green onions and parsley and process until it’s a fine mince. Scrape out into a medium bowl.
3. Cut tomatoes in half and scoop out the seeds as much as possible. Process the tomatoes in the food processor until they are minced, but not pureed. Pour out into the same bowl and add the mayonnaise and Dijon mustard. Add the bacon and stir it into the mixture, then cover, and refrigerate for up to 4 days. It’s best if allowed to chill for at least 8 hours.
Per Serving: 172 Calories; 18g Fat (90.2% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 209mg Sodium.
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