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In the Sanctuary of Outcasts: A Memoir (P.S.) – 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.

Death Comes to Pemberley- 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.

Bread Alone: A Novel – 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 author’s website.

The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story – 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 a blog post, if you’re interested in reading more. Yes, it’s a romance, but not in the least bit sappy. Or graphic. Very fun read.

Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy – (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.

 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).

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Veggies/sides, on May 10th, 2008.

crumbled asparagus oven roasted

Without much of any equivocation, I can say that asparagus is one of my favorite vegetables. I like it  just about any way it comes – even raw – but the best prep for me is oven roasted. So when I was reading a posting over at A Year from Oak Cottage, a blog I read regularly, and Marie talked about preparing her crumbled asparagus, I perked up, printed out the recipe, and tried it.

The greatest of superlatives are needed here. Fabulous. Delicious. Moist. Pretty. Perfect. All those things. I made these for a dinner party last night, and I’d say the winning recipes of the evening were the dessert (yes, I’ll post it in a few days) and this asparagus. I made two pounds of asparagus, and there are maybe 4 spears left. Of course, I was serving 12 people, but everybody loved these, with me included.

Yes, I’ll be making these again. And again. They’re that good. I did change the recipe just a little bit – only the proportions – because I ended up with too much mayo left over, but this isn’t one of those exact kinds of recipes anyway. If you want to use less mayo altogether, as long as you rub each spear with enough mayo so the crumb mixture will stick, do so. Nobody will know it’s rubbed with mayo – it isn’t visible. Maybe you could coat the spears with olive oil and it would work too. You dip the spears in the mayo (rubbing it on with your fingers worked best), then my DH helped by rolling the spears in the panko crumb-cheese mixture. It does help to have two sets of hands since you muck up your fingers in the mayo and further muck them up if you go back and forth to the crumbs.

So, I suggest you get yourself to your local farm stand or market and make these right away quick. Asparagus season is almost over, and I’ll be making these again soon. Buy plenty because you’ll eat more of these than you anticipate!
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Crumbled Asparagus

Recipe By: Marie’s blog, A Year at Oak Cottage
Serving Size: 6

1 pound asparagus
1/3 cup mayonnaise
1 cup panko — or dry seasoned bread crumbs
1 cup Parmigiano-Reggiano Cheese — finely grated

1. Pre-heat the oven to 400*F. Lightly spray a shallow baking tray with some cooking spray or line sheet with silicone pad (Silpat) and set aside.
2. Wash asparagus and dry it really well. To prepare spears for cooking, grasp at either end and pull the tip end over and down. The stalk will break naturally at the point where it starts to get tough and stringy. Use the fibrous ends for stock or for your compost pile. If the asparagus is thick-skinned or fibrous (take a small bite to test), peel the spears from just under the head to the stem end. If serving guests, you might want to cut off the ends – a straight cut – which will look a little prettier.
3. Combine the dry bread crumbs and the cheese in a shallow dish and set aside.
4. Rub each spear of asparagus with the mayonnaise, making sure each one is well coated (use your fingers for this), then carefully roll it in the bread crumb mixture to coat. Place on the prepared baking sheet. Repeat with the remaining spears.
5. Bake in the heated oven for 12 to 19 minutes (depends on the size of the asparagus), until the crumbs are nicely crisped and the asparagus is crispy tender. Serve.
Cook’s Notes: I did peel off the outer skin of the asparagus for about the lowest inch or two on each spear. Give room on the baking sheet so the spears don’t touch (otherwise they steam rather than crisp). Watch the time as you don’t want to overcook them. Test one for just crisp tenderness. They get cold quickly, so serve immediately
Per Serving: 134 Calories; 11g Fat (68.5% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 100mg Sodium.

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  1. Maggie Pohlman

    said on May 11th, 2008:

    My husband & I were the lucky recipients of this FANTASTIC receipe. This platter of asparagus went around the table “several times” & there were many ooohs & aaaahs. I am no gourmet….but I’d try this in a second!! Crunchy & delightful!

  2. Toffeeapple

    said on May 13th, 2008:

    Aparagus is just in season here and I am lucky enough to live near a small-holding where I can pick it for myself. I always roast it but have never tried coating it before, I can imagine the textures and flavours so have no doubt that I should enjoy this.

    How nice of your dinner guest to comment.

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