– 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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A week or so ago I was trying to find yet another pudding that my friend Norma could eat. Since I’ve made so many, I’m having some difficulty trying to do something different. I’ve done some twice, but my eye scanned over a lemon pudding cake and this one I found in several places on the internet had different proportions than the recipe I’ve always used. How odd, I thought. You’d think a pudding cake would require almost identical quantities of liquid to flour to eggs. But, with this recipe, I’ve now learned that it does not. This one has more eggs, less milk, more flour and more sugar. Very odd altogether. But it worked. This one is less lemon-forward, if you will. But it was tender and unctuous. I made one big bowl and poured just a tad of batter into these teensy-tiny little bowls I have (above) which provided about 6 bites for each of us. The bowls are hardly larger than the bowl of a spoon, as you can see. The sliced almonds are placed in the bottom of the buttered dish. And you do have to put this in a water bath – although my water bath wasn’t big enough for both of these little puds, so the one above actually sat out on the oven shelf. It was fine! A little more done than the other one, but still very moist and tender. So if you don’t feel like doing the water bath, I’m not sure it’s necessary!
Here the progression:
There’s the buttered bowl with the sliced almonds sprinkled all over.
The egg whites were whipped up and sweetened. The egg-lemon cake batter was mixed, then the two were gently combined. The mixture was poured into the prepared dish (and the two little ones I did on the side).
There it is just out of the oven, still sitting in the water bath. You let it sit for about 15 minutes to cool enough so you can pick up the bowl. Ideally you should let it cool completely, then, and chill before serving. Sometimes I serve pudding cake with a dollop of whipped cream, but my favorite is a little bit of half and half. This was good. I suppose I’d have to taste my other recipe side by side with this one to determine whether I like one better than the other. This one, however, is fairly low-fat. That’s always a good thing!
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Lemon Upside-Down Pudding Cake
with Sliced Almonds
Recipe By: MC-Recipe Digest by Jill & Joe Proehl, 1998
Serving Size: 8
1/4 cup sliced almonds
4 large eggs — separated
1 cup sugar — divided
3 tablespoons unsalted butter — softened
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/3 cup fresh lemon juice
1 cup 2% low-fat milk
grated peel of 1/2 lemon
1. Coat inside of 1 1/2-qt. glass casserole with butter-flavored cooking spray. Sprinkle almonds over bottom of casserole.
2. In medium bowl with electric mixer, beat egg whites at high speed until soft peaks form. Gradually add 1/4 c of the sugar, beating until stiff peaks form; set aside.
3. With same beaters in large bowl, beat together butter and remaining 3/4 c sugar.
4. With same beaters in small bowl, beat egg yolks well. Add to butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat well. Stir in milk and lemon peel until blended. Stir in 1/3 of the egg white mixture, then gently fold in remaining egg whites.
5. Pour batter into prepared casserole over almonds. Place casserole in shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325 degree oven for 50 to 55 minutes, or until golden brown and top springs back when lightly touched with finger. Carefully remove from water and let set for 20 to 30 minutes. Serve chilled. Garnish each serving with lemon slices and fresh mint leaves if desired.
Per Serving: 227 Calories; 10g Fat (37.9% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 85mg Sodium.
A year ago: White Turkey Chili
Two years ago: Apple Parsnip Soup
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