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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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When one of my book groups gathered last week, we discussed a bunch of books that we might read for our next Sept-August “year.” We select them all, for the whole year, in advance. On the list of 18 possible ones (we’ll read nine only) was an old classic – I guess you could call it a classic – Plainsong – by Kent Haruf. Since it was published some years ago I dropped by the library, and sure enough, they had a copy. I came home and devoured it in one fell swoop. What a story. Tender, yet harsh in some respects. It tells the story of a group of small-town people (a teacher – a man separated from his wife, but he has the 2 boys who both play prominent roles in the book; a single woman caring for her aging and Alzheimer’s driven father; a young teenage girl who should have known better, but got pregnant; a couple of very old brothers, both single, struggling along with their ranch). All this takes place in a small town in eastern Colorado. I laughed. I cried. I wanted to reach through the pages to some of these characters to give them a hug. It’s a winner of a book. I may have to read more of Haruf’s books. The prose is spare, yet you can feel the anguish, the pain, the love, the caring. What a book!

You may have heard about this woman, Marina Chapman . . . she was kidnapped at about age 4 in Columbia. She was eventually discarded in the jungle. This, just a few days after her capture. No humans. No help. She learned to survive in the jungle and was taken in by a large Capuchin monkey family. She had no language, much, except sounds she learned amongst the monkeys. She lived for some years in the jungle, all alone. Eventually she saw some humans and followed them, was made a slave. Terribly treated, nearly starved, and was being primed as a prostitute, but she escaped that too. Her story is harrowing, and yet uplifting. She did escape eventually, in her mid-teens and grew up from there with a kind, loving family in Bogota. Her adult daughter helped her to write the stories – most of which she wanted to forget. The book is The Girl With No Name: The Incredible Story of a Child Raised by Monkeys by Marina Chapman and Lynne Barrett-Lee. National Geographic highlighted her story awhile back, and she appeared on some morning TV shows when the book came out in 2014. The author is writing a sequel, about Chapman’s life after she was rescued. I’ll be watching for that as this book leaves you hanging – only knowing that she was rescued and went to Bogota.

Just finished reading a very unusual book, certainly not on everyone’s radar – Once an Arafat Man: The True Story of How a PLO Sniper Found a New Life by Tass Saada. It’s about an angry young Palestinian. He felt wronged; he felt despised; his father didn’t understand him. He escaped his family’s plan for his life and became a PLO sniper. He killed many people. He killed Israelis and was elated. He was sent to the United States and big plans were in store for him, he thought. And then he discovered a new life as a Christian. It didn’t happen overnight, and he had many questions along the way. His family disowned him, yet he persevered. He met an American woman, married her, and had children. And he became an activist for change. It’s a fascinating story. He now speaks around the world, for peace and understanding about the Palestinian problem(s). It’s quite a book, and I’m glad I read it.

 

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 Breads, Desserts, on March 16th, 2010.

My friend Linda, who came up to visit last week, was telling me all about Tyler Florence, and about how much she enjoys his cookbooks (I bought her one for Christmas), his Food Network programs, and his recipes. Naturally, I had to go check him out. It’s not like I didn’t know who he was – I did – or that I’d never watched his show – I had – but somehow I’d never tried any of his recipes. So, I’ve started to Tivo his programs now, and I’m subscribed to his blog (through his website). And in the process I came across this chocolate banana bread recipe.

At a local restaurant we go to now and then, they offer a tart that always rocks my boat – it’s a very small pastry shell filled with chocolate pudding, with sliced bananas on top, then some whipped cream on top of that, with more bananas. It’s been a year or two since I’ve had one of them, so I thought maybe this chocolate banana bread would sort-of satisfy that flavor need.

The bread is quite easy to make – you just have to have some very ripe bananas. I think Tyler mentions it in his blog piece – gotta have ultra-ripe bananas or it just doesn’t have the flavor he knows it can have. The bread calls for both cocoa – I used Penzey’s natural (which is extra dark), not Dutch processed, which weakens the flavor –  and semisweet chocolate (I used some Ghiradelli chocolate chips I had in the stash). Otherwise, the bread is typical (butter, flour, baking powder, sugar, eggs). It requires little mixing once you get everything all together and it’s baked for a little under an hour. I should have rapped the pan once on the counter (see the air bubbles in the top half of the bread in the photo above), but otherwise it was easy to remove and slice. The taste is really good – I mean really, really good. Very chocolate-y and moderately high on banana flavor too. I like it very much and would definitely make it again.

Chocolate Banana Bread

Recipe By: Tyler Florence (on his website)
Serving Size: 12

NOTES: You won’t need to butter the pan if you use a nonstick bread pan. The bread develops deep cracks during the baking process, but it does flatten some once it cools.

1/2 cup unsalted butter — (1 stick) softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate — melted
2 large eggs
3 whole bananas — ripe
1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined and no streaks of flour are visible; do not overbeat.
2. Pour the batter into the loaf pan. Drop the pan on the counter from about 2-3 inches above it (to pop any air bubbles in the batter) and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding.
Per Serving: 286 Calories; 14g Fat (42.2% calories from fat); 5g Protein; 39g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 233mg Sodium.
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A year ago: Corned Beef Dinner
Two years ago: Fumi Chinese Chicken Salad

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