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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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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.

A publisher contacted me recently and asked if I’d like a copy of a new book called Book Cover Designs by Matthew Goodman. This might not be a book up everyone’s alley, but it certainly was mine. Since my career was in advertising, and graphic design, fonts and writing play important parts in that biz, I was very interested in reading the dozens of brief stories of many of today’s top book cover designers. It’s all about how they create and develop book covers that sell, or that give a tiny glimpse into the content of a book. This was as much about non-fiction books as fictional ones, and as you might expect, the designers obviously read or certainly heavily scan every book to find its core, and they go from there with the use of color, graphic art, photographs, and FONTS. I was interested in the use of fonts (I love different type fonts and am very limited here on my blog, unfortunately) and how they decided to use a specific one or more than one. Each chapter, about a specific designer, has a photo of the person, a brief background and then from their own words, how they come about the design of a cover. Then there are anywhere from 8-12 or so examples from that designer. VERY interesting book. If you have someone who has a design interest, is in the book biz, or graphic design, any of those, this would make a nice gift, I think. I really enjoyed reading all the stories and then examining each cover design they included.

Just finished reading a very unusual book, A Man Called Ove: A Novel by Frederich Bachman. Simply put, it’s a story about a curmudgeon. In fact, I think that word is used in one of the first sentences of the book. Ove, is a newly retired (unwillingly) Swedish man in his late 50s. He’s a stickler for the rules, things being “just so,” and most likely is a fictional example of OCD and the proverbial glass is half empty version of life. But OCD is never mentioned in the book. It takes awhile to figure out the story about his beloved wife, but it’s about his frustration in life in general, and about the relationships (or not) with his neighbors. It’s SUCH a sweet story if you can get over poor Ove and his over-the-top reactions to just about everything. I haven’t laughed out loud reading a book in a long time, but I did with this one. If you read it, don’t get discouraged in the early part – keep reading. When we discussed this at my book club, we re-lived some of the outrageously funny scenes from the book, and laughed again. And again.

 

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 Salads, on February 25th, 2011.

belgian_endive_orange_salad

At the dinner party we did recently I wanted to serve something other than a green salad. Even though they’re good and generally reliable, I wanted to do something different. This certainly fits that requirement.

The recipe comes from an old Gourmet issue (from 2006). It’s available online if you want to go there. I bought the multi-colored Belgian endives (at Trader Joe’s), 2 greens and 1 red in each package of 3. Navel oranges are in season at the moment, and they’re so juicy and sweet. And then there’s the vinaigrette. The headnotes to this recipe said:

It’s impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe orange and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy and smoky flavors.

chipotle_canIt was that information that made me clip out the recipe 5 years ago. I’d just never gotten around to making it. And it definitely is the dressing that makes this salad. The sweet comes from the orange juice and maple syrup, the spicy and smoky both from the chipotle chile in adobo. You won’t use all the dressing (at least I didn’t – I have about a third leftover). The dressing does have a few other additions (sherry vinegar, red onion, lemon juice) and it’s just full of flavor.  I served this with a pork roast, so the fruit addition to the salad blended well with the meat. I think pork marries well with fruity sides. We had leftovers, and unfortunately this salad doesn’t keep very well – the Belgian endive leaves begin to wilt. So make just as much as you think you’ll eat. I served it on a large, flat platter – so you could see all the fruit and colorful endive.

chipotle goop_540I’ve talked about chipotle chiles in adobo sauce before on my blog. They’re jalapeno chiles that have been smoked and cooked in a sauce. I hope you can find it at your market – they’re usually in small, 8-ounce cans (see photo above of one of the many brands available). One of the cooking classes I went to years ago provided a really helpful hint about this stuff – once you open the can, mash up the ingredients in a bowl. Do be extra careful touching it – it’s spicy hot – don’t get it in a cut or abrasion – ouch! Spread it out flat (about 1/8 inch thick or so) on a piece of aluminum foil (see photo  – that is the frozen goop resting on a piece of aluminum foil), cover with plastic wrap and seal in foil, then freeze in a Ziploc plastic bag. When you need some of it, pull it out and chop off a little chunk of it – use a sharp, heavy knife to cut it. Then return the rest to the freezer for another time. The chunk I have in my freezer has been there for nearly a year and it’s just fine. If you’ve never had chipotle chile, you’re in for a treat. Just beware – use it in moderation until you know what your heat-comfort level is. Generally I reduce the amount of chipotle in things until I know how hot it’s going to be. You can always add more, right?

One of the best parts of this recipe is that I made up everything ahead of time – the separated endive leaves in a bag, the orange slices in another, and the dressing in another. Took but a minute to put the finished salad on the platter and dress it.

printer-friendly PDF

Orange and Endive Salad with Maple Chipotle Vinaigrette

Recipe By: From Gourmet magazine, March 2006
Serving Size: 5
NOTES: The smoky vinaigrette (the smoky part comes from the chipotle chile in adobo) is what makes this salad. You probably won’t use all the dressing.

1/4 cup fresh orange juice
2 tablespoons maple syrup — dark type if possible
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 tablespoon red onion — chopped
1 teaspoon fresh lemon juice
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1/2 teaspoon salt
3 whole navel oranges
4 large Belgian endive — ends trimmed

1. Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
2. Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
Per Serving (assumes you use all the dressing): 126 Calories; 6g Fat (37.2% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 215mg Sodium.

A year ago: Broccoli Casserole
Two years ago: Slow-Cooker Tamale Pie
Three years ago: Warm Bean Brie Dip

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