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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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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 Cookies, on July 12th, 2008.

one bowl chocolate chip, thin and buttery cookies
You’ve heard it here before – I have a very hard time passing up any chocolate chip cookie recipe. Good old Tollhouse is still my fav, but occasionally I’m tempted by another. Fickle cookie person that I am! What made this one unique was cornstarch. I know, cornstarch in a cookie? As I was reading Anna’s blog, Cookie Madness (I don’t know HOW that girl makes so many cookies, sometimes 2-3 batches a DAY!), she was talking about her very favorite CC cookie recipe, from Wellesley. She elaborated that they’re not the best-est looking cookie in the parade, but they’re thin, buttery and crispy, if you bake them right. She also mentioned that there’s a very fine line between looking done, and being just right – with crispy edges - and being overdone. That’s the secret. All RIGHT, I thought. Let’s give this a try.

Anna talked about the difficulty with her perfect recipe, of baking these so they come out at the perfect stage, so she decided to add one tablespoon of cornstarch. Hoping to encourage the crisp edges, but deter the overdone cookie. I’m never sure about adding either more liquid (like a dash of coffee, for instance) or dry stuff, just because it could change the chemistry of a cookie, big time. I’m glad she tried the combination. It works! In this case I did add some walnuts. If you’re a CC cookie purist, then you’ll omit those, I guess.

These cookies were easy as pie to mix up. Oh, that phrase is a misnomer. Pie isn’t easy, according to me. But you get my drift. One bowl? Yes. Thin? Yes. Buttery? Oh yes. Delicious. Oh my yes. I think my first batch got overdone – I saw what she meant about the fine line. I baked these one pan at a time as Anna suggested . . . I used a Silpat on the cookie sheet . . . and when I peeked at the cookies at 10 minutes, they didn’t show any sign of crispy (browner) edges, so I left them in for ONE MORE MINUTE. At 11 minutes they were too done. Oh, dear! So, the next pan I cut down the time by 30 seconds. Still too done. Maybe the 10 minutes was right. But, you do have to remember, that once the pan is hot, when you put in the second batch, they’ll take less time. So I still have a bit of learning to do with this recipe. But it doesn’t matter once you taste them! When I removed them from the oven, believe it or not, you could actually see light through some of the cookies, they’re that thin. Notice in the picture that the  top cookie almost looks slumped. My husband looked at them and said “what’s wrong with those cookies?” Hah. Funny guy.

If you like soft crumbly cookies, this recipe is NOT for you. But if, like me, you love crispy crunchy cookies, these guys will float your boat. And also providing you don’t mind eating or serving some ugly ducklings! My one time fling may turn into an affair. We’ll have to see. Thank you, Anna, for sharing this wonderful recipe with us.

One Bowl Thin & Buttery Chocolate Chip Cookies

Recipe By: Anna from Cookie Madness
Servings: 36

8 tablespoons unsalted butter — room temp (114 grams)
1/2 cup light brown sugar — packed (100 grams)
6 tablespoons granulated sugar — (78 grams)
1 teaspoon vanilla — (5 ml)
1 large egg
1/2 teaspoon salt — (2.5 ml)
1/2 teaspoon baking soda — (2.5 ml)
1 tablespoon cornstarch — (15 ml)
1 cup flour — (4.75 oz) – (135 grams) — scooped
1 1/2 cups chocolate chips — (270 grams)
2/3 cup chopped walnuts — optional (my addition)

1. Preheat oven to 375 degrees F (190 C) and have ready an ungreased cookie sheet – preferably one that is not insulated (I used a Silpat).
2. Beat the butter, both types sugars, and vanilla together in a medium bowl, using an electric mixer. When creamy, beat in the egg. When egg is well blended, add salt and baking soda and beat well, scraping sides of bowl once or twice and making sure baking soda is well distributed throughout batter. Add cornstarch and stir until blended. Add flour and stir (do not beat) until it is almost blended in. Add the chocolate chips (and nuts if you use them) and stir until all flour disappears.
3. Drop dough by rounded teaspoonfuls onto the ungreased cookie sheets. Bake one sheet at a time on center rack for 8-10 minutes or until edges are golden brown. The cookies should get very brown around the edges, but do take care not to burn the bottoms.
Per Serving: 184 Calories; 11g Fat (51.1% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 84mg Sodium.
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  1. Anna

    said on July 12th, 2008:

    Hi Carolyn!

    I’m glad you liked the cookies. Also, yours look gorgeous! Maybe it’s the way you arranged them in the photo, but I think they look delicious.

    As for burning and crispness issues, I like cooking mine on a non-insulated cookie sheet because I like the crispness even if it means I need to be diligent in checking the time. However, an insulated cookie sheet might work almost as well and would definitely prevent browning on the bottom. So I might go ahead and test some on an insulated sheet too.

  2. Carolyn

    said on July 14th, 2008:

    Maybe the secret would be using parchment paper. The Silpat may act as an insulator, but the parchment might be better. I’ll have to try that next time instead. I’m still loving these cookies – they are the most crisp cookie I’ve ever eaten, and the taste is just superb.

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