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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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Just finished reading Me Before You by Jojo Moyes. Oh my goodness. When one of my book groups met to discuss this book, we all talked about the crying we did at the end. Oh yes, me too. This is a novel with a point to make (somewhat like Jodi Piccoult’s books). In this case it’s the right to die issue and it’s cloaked in a fast-paced page turner. A young woman who is a bit at loose ends, accepts a new job as a caregiver, something she’s never done before, to a young man who had recently become a quadriplegic. There are numerous sub-stories (about her family, her relationship with her sister, her boyfriend and her relationship with him, the patient himself, who is grumpy, and his relationships with his mother and father and ex-girlfriend). And, it’s about his wish to end his life. During the last 100 pages I could hardly put it down. I don’t want to jinx the story. It’s a romance of sorts. It’s gritty in a way, but charming. Loved the book. Now I’m going to order the sequel, the book the author never really intended to write, but so many people wrote her asking for one. I’m right there too. This book is being made into a movie.

Also read A Year on Ladybug Farm by Donna Ball. It’s a selection from one of my book clubs. An easy – very easy – read. Not a deep book by any means. It’s a story about 3 middle-aged women who decide to buy an old ram shackled house (maybe mansion) in the South and devote a year to fixing it up. There are many twists and turns with numerous people (a ghost, a vagrant, a handyman, and many neighbors) entering into the story. Much calamity ensues with house repairs and all 3 women questioning their sanity when they bought the place – Ladybug Farm. It’s cute. No swear words. No sex. Just a very pleasant story about friendship and an old house.

Probably the most in-depth book I’ve read recently is Genghis Khan and the Making of the Modern World by Jack Weatherford. If you decide you want to read this, make sure you get THIS one by Weatherford – there are many books out there with “Genghis Khan” in the title. What I knew about Genghis Khan before I started reading this book could be put into a very small thimble. We’ve heard the descriptions of his viciousness and slaughter of thousands of people. Well, what you learn is that that kind of behavior was typical of the warring tribes of the time. His story was fascinating. Believe it or not, I found the book a page-turner. Weatherford has a gift for writing a good story – it reads more like a novel, but it’s a biography, an easily read one. The last third of the book is more about his son who took over the kingdom after his father’s death, and it’s every bit as interesting. A definite good read – and makes for interesting talk around the water cooler.

Oh, I can’t forget another monumental tome, The Accidental Empress: A Novel by Pataki. It’s about the Austro-Hungarian Empress and wife of Emperor Franz Joseph. From amazon: The year is 1853, and the Habsburgs are Europe’s most powerful ruling family. With his empire stretching from Austria to Russia, from Germany to Italy, Emperor Franz Joseph is young, rich, and ready to marry. And he marries Sisi, a little known 15-year old. The book is her story. If you enjoy historical fiction, this is a good one. Loved it.

Another good read: The High Divide: A Novel by Lin Enger. Takes place in the late 1800s in remote Minnesota. It tells the story of a young family, husband, wife, and 2 sons. The husband, without work, suddenly leaves his family with no explanation. The wife is left back at the homestead with her 2 sons with next to nothing to carry them through. The 2 young boys decide they have to go in search of their father, and very ill-equipped to do so. Then the mother also heads out to find her boys. She believes her husband left with good intentions, but she doesn’t know. You do learn a bit about the husband eventually. Made for a very riveting story if you enjoy that time in history, with a complex family relationship that is tested by the weather, the moral codes of the time, and by the meaning of family. Good story.

Another fascinating book I just finished is Three Daughters: A Novel by Baehr. It covers a part of the world and time that I’ve never encountered in my reading of fiction. From amazon: From the fertile hills of a tiny village near Jerusalem to the elegant townhouses of Georgetown, Three Daughters is a historical saga that chronicles the lives, loves, and secrets of three generations of Palestinian Christian women. It begins around 1900, near Jerusalem. There are a whole lot of family secrets that play parts in this book (adultery mostly) that certainly makes for an interesting read. If you overlook the immorality involved (which continues, in secret through the generations) you’ll find the story quite riveting. It’s a HUGE book, though, so don’t go further if that overwhelms you. It didn’t bother me a bit as I could hardly put it down.

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 Fish, on May 17th, 2012.


You know, don’t you, that brown-ish food doesn’t photograph well. Period. And pictures don’t look very nice if you move the camera when you press the shutter. Da—! But that doesn’t detract one whit from the TASTE of these guys. Oh so delicious. Loved this stuff. Worth making.

If I’d read this recipe in a magazine I’d have slid right on by. If I’d seen it on one of the tv food shows, I might have changed the channel. But when it’s served to you at a cooking class and you taste it, well, that puts these in a whole new category! Shrimp sliders didn’t SOUND all that good, but if Phillis Carey was making them I really thought they’d be good. Indeed!

It’s not necessary to use huge shrimp in this, since it’s all pulsed in the food processor. But you do need RAW shrimp, not cooked. And tails off, too. The shrimp (cut up into smaller chunks) is whizzed up lightly with an egg yolk, green onions, Dijon, lime juice, cilantro and some seasonings. A little bit of panko crumbs go into the shrimp cakes too, and they’re dipped into more panko before frying in vegetable oil. Meanwhile, you make a very simple mayo based aioli (with garlic, lime juice, Dijon, sugar, hot sauce and green onions). A bit of that is spread on each bun, the shrimp cakes are put on, a bit more aioli and a nice-sized fresh spinach leaf and you’re done. Easy. And delicious. You can make the raw shrimp cakes several hours ahead of time, and the aioli. At dinnertime, all you’ll need to do is cook the shrimp cakes, toast the buns, and you’re done. Phillis says she makes these often for catered parties she does – she does them in much smaller form as an appetizer and folks dip them into the aioli. She used to have to cut little bread rounds to put them on, but now most stores carry slider buns. Makes it super easy!

What I liked: well, how much I even liked mushed-up shrimp in a cake/burger form. It was really, really delicious. I like the bit of chewiness to shrimp anyway. And I liked the garlicky aioli Phillis put with it. These are easy.

What I didn’t like: nothing, really. I liked it all. Worth making as I mentioned at the top.

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MasterCook 5+ import file – right click to save file, run MC, then File|Import

Shrimp Sliders with Spicy Lime Aioli and Spinach

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 4
NOTES: The panko crumbs give the shrimp cakes some nice crispiness. 

3/4 pound shrimp — cleaned, tails removed
1 large egg yolk
1 tablespoon green onion — minced
1 tablespoon fresh lime juice
1/2 teaspoon Dijon mustard
1 tablespoon fresh cilantro — chopped
1/2 teaspoon Sriracha sauce — or other hot sauce
1/2 teaspoon salt
1 pinch black pepper
1/2 cup panko bread crumbs
Vegetable oil for frying (preferably grapeseed for its high flash point)
1/2 cup mayonnaise
1 whole garlic clove — minced
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon Sriracha sauce — or other hot sauce
1 tablespoon green onions — minced
1/2 cup panko bread crumbs
8 small slider buns
8 medium spinach leaves

1. SHRIMP: Coarsely chop shrimp and place in food processor. Add egg yolk, green onion, lime juice, mustard, cilantro, Sriracha, salt and pepper. Pulse to combine. Do not puree – you want a few small pieces of shrimp to taste. Add 1/2 cup panko crumbs and pulse to combine. Form shrimp mixture into 8 cakes a little larger than the diameter of the slider buns.
2. Coat each shrimp cake in 1/2 cup panko crumbs and transfer to a parchment-covered baking sheet. Refrigerate at least 10 minutes, preferably an hour, and up to 4 hours ahead of cooking.
3. In a medium to large nonstick skillet heat 1/4 inch vegetable oil over medium-high heat. Working in batches, if needed, adding more oil as necessary, fry cakes until cooked through and golden brown on both sides, about 6 minutes. Remove to a rack and drain.
4. AIOLI: In a bowl combine the ingredients and stir until smooth.
5. Toast buns and spoon a small amount of aioli on each bottom bun. Top with shrimp cake, add a spinach leaf to the top, add more aioli if desired. Top with bun lid and serve immediately.
Per Serving (the nutrition info does not include the oil used to fry the shrimp): 571 Calories; 31g Fat (46.6% calories from fat); 31g Protein; 48g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 980mg Sodium.

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