(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
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(Mario Batali & Gweneth Paltrow); 
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Yellow crookneck is one of my favorite squash varieties. With friends coming over for dinner the other night, I needed a new version of this, so decided to combine a carb and veggies at the same time. I found a similar recipe to this on the internet, but I changed it some. You may even have this recipe – it’s not anything innovative or new. Just good and tasty.
The squash, onion and chicken broth are cooked together, then that’s combined with rice, a small can of chopped green chiles and a bunch of cheese, some sour cream and seasonings. And a bit of cheese is sprinkled on top. You can also broil the top just at the end if you prefer a more browned look. I didn’t bother with that step. This is delicious. Not over the top, but a good comfort-food kind of side veggie. I’d make this again.
Yellow Crookneck Squash & Rice Casserole
Recipe By: Adapted from a Cooking Light recipe found on the internet
Serving Size: 8
2 1/2 pounds yellow crookneck squash
1 cup chopped onion
1/2 cup low-sodium chicken broth
2 cups cooked rice
1 cup sharp cheddar cheese — grated
1 cup Monterey jack cheese — shredded
1 cup sour cream
1/4 cup grated fresh Parmesan cheese — (2 oz) divided use
3 ounces chopped green chiles
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs — lightly beaten
Cooking spray
1. Preheat oven to 350°.
2. Combine squash, onion and chicken broth in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10-15 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine squash mixture, rice, cheddar cheese, Jack cheese, green chiles, sour cream, 2 tablespoons Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.
Per Serving: 301 Calories; 18g Fat (51.7% calories from fat); 14g Protein; 23g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 317mg Sodium.
printer-friendly PDF recipe
A year ago: Schnecken Rolls (a sweet-ish dinner roll)
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