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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

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  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Posted in Chicken, on February 1st, 2010.

stacked chicken enchiladas

Even though I’m a huge fan of Mexican food, I rarely make it at home because we have a plethora of good restaurants (from fast-food type to mid scale) to go to. But I had a bunch of leftover chicken begging to be made into something. This Sunset Magazine recipe (from May of 2008) was just the ticket. Enchiladas are usually corn tortillas rolled around a filling. Served individually. But this one is a stacked type – with each of these stacks serving 2 people. What you see in the photo above is a stack of 5 corn tortillas (supposed to be 6 but my package of tortillas only contained 11 tortillas – go figure) with the chicken filling and grated Jack cheese in between each layer. Then the top is finely sliced cabbage and cilantro in a light fresh lime juice dressing. Very tasty.

The prep for this dish took longer than I’d anticipated. The recipe said an hour, and yes, that’s true. Maybe even longer. You wouldn’t think so, but it did take awhile. The chicken chile sauce mixture took time – cooking onion, chopping up the chicken, gathering up all the other ingredients needed (raisins, pine nuts, spices, chipotle, tomato paste, brown sugar and white wine vinegar). Then grating the cheese, slicing the cabbage (I didn’t have any radishes called for in the recipe). But once you start assembling the stacked enchilada, it came together in a hurry. While the enchilada baked in the oven I made the cabbage slaw.

We liked it. I won’t say this was a stand-out recipe, but it was good. If you don’t have great Mexican restaurants in your neighborhood this might be very satisfying. The tortillas are dipped in canned Las Palmas chile sauce, and when they bake they don’t get firm or chewy – they stay soft. Actually I didn’t like the tortilla brand – you can see the tortillas were starting to fall apart in the photo. They were too flimsy, I guess. But it didn’t matter at all because the taste was fine. The Sunset recipe indicated a serving was 1/4 of the above stack. Uhm. No. We ate half (so 3 tortillas per person). Next time – I’ll add about 1 1/2 cups of frozen corn to the chicken mixture. I think it would add a nice texture change and a bit more substance.

Stacked Chicken Enchiladas

Recipe By: Sunset Magazine, May 2008
Serving Size: 4

1 cup onion — chopped
1 tablespoon olive oil
28 ounces red chile sauce
1/2 cup pine nuts
1/4 cup golden raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon chipotle chile canned in adobo — finely minced (plus 2 teaspoons)
1 tablespoon tomato paste
1 tablespoon light brown sugar
1 tablespoon white wine vinegar
3 3/4 cups cooked chicken — cubed
12 whole corn tortilla, 6-inch
3 cups Jack cheese — shredded
2 whole radishes — thinly sliced
3 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
5 cups cabbage — green, very thinly sliced (shaved)
1/4 cup cilantro — chopped
Salt and pepper to taste

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.
3. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You’ll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
4. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
5. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
6. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.
Serving Ideas: This is a complete meal – with the cabbage slaw on top (and extra on the side) you have everything you need for dinner.
NOTES: Next time I make this I’m going to add about a cup of frozen corn (preferably the fire roasted from Trader Joe’s) to the chicken mixture. It would add color and texture. The recipe indicated a serving is 1/4 of one of the stacks. Not in my book – we each ate half of one, so this recipe will serve 4, no more.
Per Serving: 829 Calories; 35g Fat (37.7% calories from fat); 54g Protein; 77g Carbohydrate; 11g Dietary Fiber; 112mg Cholesterol; 1200mg Sodium.
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A year ago: A list of travel websites
Two years ago: Chocolate Scones (oh yes, these are delish)

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