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I’m going to write up an entire blog post about this book. It may be one of the best books I’ve read in a long, long time. It’s a memoir by Pat Conroy (an author I’ve long admired). He died a year or so ago – sad, that. In order to get the most out of My Reading Life, I recommend you BUY THE HARDBACK. I can’t say enough good things about this book. It’s an autobiography of sorts, but not really. He never wrote one, I don’t think, and I doubt he would ever have written one as he likely didn’t believe anyone would want to read about his (sad) life. In this memoir, he chronicles the books (and the people who recommended them) that influenced his life. Starting at his mother’s knees and continuing through influential teachers and mentors and friends. One of my book clubs read it, and I devoured it, cover to cover, with little plastic flags inserted all the way through to re-read some of the prose. Pat Conroy was a fabulous writer – he studied words from a young age and used them widely and wisely throughout his writing, but better than most authors would. He adored his mother, and hated (with venom) his aviator military father who physically abused everyone in the family, including his mother. They all took it like stoic Buddhas. I’m going to have to read Thomas Wolfe’s Look Homeward, Angel because of reading this book. I’ve never read it. Conroy says that book’s first page is the best first page of any book he ever read in his life. Wow. And maybe my book group is going to re-read Tolstoy’s War and Peace (Vintage Classics) too because of the chapter on that book. We might have to assign that to a 2-month or longer read. If you have friends or family who are avid readers, this would make a great gift, this book, My Reading Life. If YOU are a reader, it needs to be on your bookshelf, but in hardback, so you can go back to it and re-read his stories. It’s a series of essays, each one about a sub-section of his life. A must-have and a must-read.

Also read The Towers of Tuscany by Carol Cram. It was a bargain book through amazon or bookbub (e-book). Back in the Middle Ages women were forbidden to be artists. Their only place was in the home, caring for children and sewing and cooking. But the heroine in this book was taught to paint by her widowed artist-father (in secret, of course). When her father suddenly dies, all hell breaks loose and she must fend for herself. Much of the book takes place in Florence as she disguises herself as a boy in order to continue her life’s passion – painting. Very interesting story and worth reading.

Also finished The Storied Life of A. J. Fikry: A Novel by Gabrielle Zevin. It popped up on a list I subscribe to and was available for $1.13 as an e-book. As it begins, you’re hearing from A.J., a grieving widower who owns a bookstore on an obscure island off the East Coast. He’s angry, rude and every other negative adjective you can imagine. A book rep comes to visit and he’s awful to her, yet she perseveres and manages to sell him a few books. You get to know his friends (a friendship with him is full of sharp points) and one day an abandoned toddler is found in his bookshop. In between the story line about A.J., the book rep, the little girl and others, you will learn all about A.J.’s book tastes. If you’re an avid reader, you’ll really enjoy that part. It’s a charming book; loved it.

Also read a quirky book, Goodbye, Vitamin: A Novel by Rachel Khong. She’s a new writer (newly published, I guess I should say) and this story is about Ruth, a 30+ something, trying to readjust to life without her fiance, who’s dumped her. She goes back home to help with the care of her father, who has Alzheimer’s. Written in a diary style, it jumps all over about her life, her mother, the funny, poignant things her father says on good days, and the nutty stuff he does on not-so-good days, her ex-, and her very quirky friends, too. Then a woman flits through who had had an affair with her father –  you get to observe all the angst from the mom about that. Mostly it’s about her father, as he’s relatively “together” early in the book, but then he disintegrates. Reading that part isn’t fun, although the author is able to lean some humor into it. I’m not sure I recommend the book exactly – I read it through – and felt sad. It doesn’t tie up loose ends – if you need that kind of book – you may not want to read this one.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Pasta, Veggies/sides, on April 30th, 2008.

armenian rice and noodle pilaf

Only vaguely do I recall when Rice-a-Roni came on the market. Way so many years ago. 1958 to be exact. It was a time when food producers were coming up with just the beginnings of boxed mixes. Cake mixes had been around for awhile, but not much of anything else. I thought the rice mixture was quite good. Tasty for such an easy combination in a box. But then the food police told us about sodium, and I began noticing how much was in lots of the foods I purchased. There still is a lot of sodium in many prepared foods. I started avoiding those products, especially after the medical experts told us we were only supposed to consume a max of 2,000 milligrams a day. It’s easy to consume double or triple that if you eat out and/or eat pre-packaged foods. Because Rice-a-Roni was so high in sodium I stopped buying it. By the way, it’s now owned by Quaker Oats.

Beginning in the late 1960’s I started avoiding nearly all packaged and ready-made foods altogether, in favor of making things myself, adding only fresh food, fresh vegetables, my own herbs and spices. And I’ve continued to adhere to that with only a few exceptions. There are a couple of cake mixes I do use for some family favorites. I do buy an occasional frozen vegetable, some Trader Joe’s mixes (that contain no additives or preservatives). And once in awhile I buy Pillsbury biscuits because I have one recipe that is just so good and easy. I try to buy organically fed meat. Sometimes I buy organic produce. Not always, depending on the quality or freshness of it.

Having done a search for this posting today, I discovered that the combo of rice and pasta is an Armenian thing. I thought it was Italian, but no. The founders of Rice-a-Roni actually created it from something served to them by an Armenian neighbor. Thus, the rice boxed mix was born. And why they must add so much sodium to it is beyond me. But they sure enough do.

Because I always walk right past that boxed mix section in my grocery store, I’d forgotten all about the rice/noodle combination until a recipe was printed in my local food section last week. Labeled Carrie’s Rice, it is identical to hundreds of other pilaf recipes out there on the internet. Some add mushrooms, garlic, maybe some dill weed, pine nuts perhaps, but they all contain noodle-type pasta or orzo, white rice, butter, onion and chicken broth. Some recipes brown only the pasta; others brown both pasta and the rice. If you use low-sodium chicken broth, as I did, you’ll likely want to add some salt to it. And you can vary the amount of butter. Many recipes call for a full stick of butter for 1 cup of rice and 1 cup of pasta. I cut it down by half, and think that was still too much. So I’ve reduced the amount even more in the recipe below. It’s a very quick side dish. The kids will like it, and since you’re doing all the cooking of it, you know exactly what’s in it. Unadulterated rice, pasta, butter and canned broth. Maybe some onion, and/or garlic too.
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Armenian Rice & Noodle Pilaf

Serving Size: 6

1 cup long-grain rice – raw
1 cup vermicelli – broken into small bits, or thin linguine
1/2 cup onion – chopped
2 tablespoons unsalted butter
3 cups low-sodium chicken broth
1 cup mushrooms – cleaned, sliced [optional]
3 tablespoons pine nuts – toasted, garnish
2 teaspoons fresh dill — minced
Salt and pepper to taste

1. In a heavy skillet or saucepan melt butter, then add pasta, rice and onions. Stir and cook until the mixture is lightly browned. Add mushrooms at this point, if using, and cook them for about 2 minutes.
2. Add broth all at once, bring to a simmer, cover and cook over very low heat for about 20 minutes, until rice is completely cooked, but not mushy. Taste for seasonings (salt and pepper). Garnish with pine nuts and dill, if using. Serve immediately.
Per Serving: 246 Calories; 8g Fat (26.1% calories from fat); 11g Protein; 38g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 24mg Sodium.

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