– by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.
- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.
– by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the 
– by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on
– (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.
(Stacy Schiff); 
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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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