(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
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(Mario Batali & Gweneth Paltrow); 
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Here in California, eggplant can always be found, year around, at our local markets. Probably because of our close proximity to Mexico, where the bulk of the eggplant crops are raised. Several states in the U.S. also grow it, but it’s a minor crop. The information here comes from Russ Parsons’ book, How to Pick a Peach, a definitive tome all about the more popular fruits and vegetables we eat here. I found the book so fascinating, I’m sharing chapters of it with you when I have time to write it up.
Lots of people apparently think eggplant is bitter; hence it’s not an overly popular vegetable. Parsons debunks that – says eggplant isn’t bitter. I’d agree. Technically, it’s a fruit. Did you know that? I didn’t.
What I learned:
• The sponge-like texture of its pulp will absorb whatever you cook with it, whether it’s oil, garlic, broth, or?
• Salting eggplant does nothing to remove any bitterness (which really isn’t there, but people think it is), but it does pull water out of the fruit, collapsing the cells, which then absorb oil more easily during cooking.
• It’s a myth that salting will prevent the eggplant from absorbing as much oil in frying.
• There are over 56 varieties of eggplant out there, and its origin is in Burma. It’s a staple food in India, China, Southeast Asia, much of Africa and the Mediterranean.
• Eggplants vary in how thick their skin is and how seedy they are (the big globe ones are the seediest), and they vary in the exact texture of the flesh.
How to choose them:
• They’re fragile – they bruise easily.
• Buy them heavy for their size, and the skin should be taut and almost bulging.
• Eggplant HATE cold. They should NOT be stored at lower than 45 degrees F (most refrigerators are between 35-40 degrees).
• Keep them as dry as possible (moisture will cause water damage) – ideally put them in a plastic bag with a paper towel. They’ll keep up to a week that way.
• Eggplant can be peeled or not. And only salt it if you’re going to FRY it.
Russ Parsons included four recipes in his book: Smoky Eggplant Bruschetta, Silky Eggplant Salad (a steamed version that he says produces a really smooth flesh), and Grilled Eggplant with Walnut Cilantro Pesto. He also details a quick grill version: cut the eggplant lengthwise into 1/2-inch thick slices. Brush both sides with garlic-flavored oil and continue brushing during the cooking. Grill just until tender – trying not to char it. When done, transfer to a heated platter and as its subsequent slices are done, stack them on top of one another.
I’ve posted about eggplant a few times here, notably one of my very favorite appetizers: Layered Hummus and Eggplant. And a few months ago I posted a recipe for a Sweet, Sour & Spicy Eggplant.
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