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Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

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 Chicken, easy, on February 23rd, 2012.

chicken_jalfrezi

A simple, but very spicy and flavorful chicken curry, served over basmati rice. You can adapt the vegetables to your choice (this one uses red, yellow and orange bell peppers and onion).


It was about 3 years ago I was reading Cook Sister’s blog and put this recipe into my software to try someday. I have an “internet” category within my recipe software, so I know I got the recipes somewhere on the web. Jeanne (that’s Cook Sister) is South African, but the recipe is Indian. What I liked about the recipe was Jeanne’s long list of spices. Actually, I think her husband Nick made the dish, but it’s Jeanne’s blog. More spices = more flavor in my cooking book, if you get my drift. And since I have coriander, green cardamom, cumin seeds and powder, turmeric, and garam masala in my spice pantry, it was just a matter of opening a bunch of different bottles to get this spice rub and sauce enhancer going. Don’t get bogged down when you see how many spices are in this dish – you need them to make this dish taste so darned good!

dulcet_sauce1Jalfrezi is a curry dish that is generally marinated in spices, then made into an all-in-one pan dish with bell peppers and onion. It can have many different proteins in it (chicken, fish, beef, even paneer [a cheese]). And that’s really all it is. It took me about 30 minutes to make the dish from beginning to end (except for the 2-3 hours of marinating, that is).

I did adapt this recipe some – when I read the directions I decided to simplify them a little bit – and I decided to add some of this sauce you see pictured at left. Dulcet is a new brand of products that you can find in some markets, and this sauce was recommended to me by a friend, a Mild Indian Curry Sauce. I suppose I could have used the entire bottle in this preparation, but I just decided to use some of it and use the recipe for the balance. If you don’t have this sauce, don’t worry – just make it without it. The sauce makes a really dark amber-colored mixture. Oh, so full of flavor.

What I liked: how easy it was to make. And how flavorful it was. My dinner came together in not time once I set the rice cooker going and cut up the onions and peppers.

What I didn’t like: nothing at all. My DH loved this dish. Fortunately for him/us, I had leftovers which I put in the freezer for a later dinner.

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Chicken Jalfrezi

Recipe By: Adapted from Cook Sister blog, 2009
Serving Size: 6
NOTES: Note that you use most of the spices in the marinade AND in the chicken preparation, so the easiest thing to do is put all of the dry spices together and separate for each use. If you don’t have the multi-colored bell peppers, use what you can get – all red, all yellow or whatever. I don’t like green bells, so I never use those, but you could easily use all green bells if you like them.

MARINADE:
1/2 teaspoon ginger — mashed to a paste
1/2 teaspoon garlic — smashed and minced
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon vegetable oil
CHICKEN:
3 boneless skinless chicken breast halves — diced into 1-inch cubes
1 large onion — thinly sliced
1 whole orange bell pepper — slivered
1 whole red bell pepper — slivered
1 whole yellow bell pepper — slivered
2 tablespoons tomato paste
1 stick cinnamon
1/2 teaspoon ginger — mashed to a paste
1/2 teaspoon garlic — mashed and minced
1/2 teaspoon cumin powder
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
2 whole cardamom — green pods, left whole
2 tablespoons vegetable oil
1 cup water
3 tablespoons Dulcet Indian curry sauce — optional
1 teaspoon Sriracha sauce — or other hot sauce to taste
Salt to taste

1. Mix marinade ingredients, add the chicken cubes and mix until each cube is coated. Allow to marinate for 2-3 hours. Heat 1 Tbsp of oil in a non-stick pan and fry the chicken pieces until the pieces start turning brown. Remove pieces and set aside.
2. Heat rest of the oil in same pan and add the cumin seeds, cardamom pods and cinnamon stick and cook until fragrant. After a few minutes, add the ginger and garlic and sauté for another couple of minutes. Do not burn. (Remove cinnamon stick and cardamom pods if you prefer – otherwise you may bite down on one of them when you eat this.)
3. Add the onions and all the peppers and sauté for a couple of minutes until the onions turn translucent, but not brown. Remove from the pan and set aside.
4. To the same pan, add the chicken pieces, tomato paste, and all the remaining spices. Let the chicken cook over low heat uncovered until it is well-coated with spices. Add about 1 cup of water and salt and simmer covered over medium heat flame 10 minutes till the chicken is almost cooked. Add Dulcet bottled sauce, if using, and hot sauce to taste.
5. Add the reserved peppers and onions back into the pan and let it all cook together for another 10 minutes until chicken is done and the sauce has reached the consistency that you like. Taste sauce for seasoning – add more water to the pan if the fluid evaporates too much. You want enough sauce so it will soak into the rice somewhat.
6. Serve over steamed basmati rice and garnish with minced cilantro.
Per Serving (the rice isn’t included, but even with it, it’s very low calorie): 155 Calories; 7g Fat (37.1% calories from fat); 15g Protein; 10g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 285mg Sodium.

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