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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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Posted in Lamb, on November 17th, 2008.

lamb burgers stuffed with goat cheese and with a yogurt-cucumber sauce
Have any of you begun watching the TV show with Steve Raichlen, the grill expert and author of any number of grill cookbooks? He has a program on PBS called “Primal Grill.” His show is filmed somewhere in Arizona, apparently his ranch, cows grazing close by, an ancient pickup truck in the background, and several different kinds of grills behind him. I can’t say that he’s all that natural behind a camera, but I like his recipes. I own a couple of his cookbooks and haven’t ever been disappointed in anything I’ve made. The recipes for all his shows are available on his website, Primal Grill . This particular segment was about cooking lamb, and as I watched him sink a knife and fork into this burger and saw the goat cheese oozing out of it, I knew I had to make this.

Ground lamb isn’t available in my markets, so had to go to a butcher to get it – and all they had was frozen in one pound chunks. So, the burgers I made with two pounds made slightly larger burgers than indicated. And I used less goat cheese – the recipe indicated 8 ounces of goat cheese, but there was no way I could have enclosed 2 ounces of goat cheese into my burgers. I’ve altered the recipe to that effect. I ended up making 8 thin patties, putting the goat cheese between two of them and sealing up the edges. Our burgers were done in 8 minutes per side (instead of 7, but remember we used a bit more meat), and were absolutely delicious! My DH adores Greek salad, so the yogurt cucumber sauce dolloped on top of the burger, that oozed down onto the “salad” and each morsel combining a piece of meat (with goat cheese) and some lettuce, tomato, onion and cucumber was sublime. We didn’t have the pita bread, just the “salad” underneath, so you can do that as well. If you like lamb, this one’s a winner.

Goat Cheese-Stuffed Lamb Burgers with Yogurt Cucumber Sauce

Recipe: From Steve Raichlen, the primalgrill.org
Servings: 4

BURGERS:
1 1/2 pounds ground lamb
1 small onion — finely chopped
1 clove garlic — minced
3 tablespoons fresh mint — or 2 teaspoons dried mint
3 tablespoons Italian parsley — finely minced
1 teaspoon dried oregano — preferably Greek
1 teaspoon coarse salt — (kosher or sea) or more to taste
1 teaspoon freshly ground black pepper
5 ounces goat cheese — Chevre, soft log
SERVING:
4 whole pita bread rounds
4 romaine lettuce leaves — rinsed
1/2 whole red onion — paper-thin slices
1 medium cucumber — peeled and thinly sliced
1 medium tomato — thinly sliced
YOGURT SAUCE: (makes 1 1/2 cups)
1 medium cucumber — minced
1 clove garlic — minced
1/2 teaspoon coarse salt — or
Kosher salt or sea salt
1 cup yogurt — Greek, thick
2 tablespoons extra virgin olive oil
1 tablespoon fresh mint — chopped
Freshly ground black pepper

1. Place the ground lamb, chopped onion, garlic, mint, parsley, oregano, salt, and pepper in a mixing bowl and stir with a wooden spoon to mix. Wet your hands with cold water and divide the mixture into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty with a quarter of the goat cheese in the center. (Make sure cheese is completely covered with meat.) Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill.
2. Set up the grill for direct grilling and preheat to high.
3. Grill the lamb burgers until cooked through, about 7 minutes per side (about 170 degrees on an instant-read meat thermometer). Remove the burgers and cover to keep warm.
4. Place the pita breads on the grill, and lowering the temperature and working in batches, if necessary, grill until toasted, about 1 minute per side.
5. Cut a slit in each pita. Place a lettuce leaf inside, followed by a burger, an onion slice, if using, some cucumber and tomato slices, and a generous dollop of yogurt sauce. Serve at once.
6. Cucumber-Yogurt Sauce: Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a melon baller or spoon. Coarsely grate the cucumber. Place the garlic and salt in a mixing bowl and mash to a paste with the back of a spoon. Stir in the grated cucumber, yogurt, olive oil, and mint. Taste for seasoning, adding more salt, if necessary, and pepper to taste. The sauce should be highly seasoned.
NOTES: I don’t use the pita breads for this – I prefer to chop up the “salad” – the lettuce, tomatoes, cucumbers and red onion and put that on the plate, then place the burger on top, sizzling from the grill. But if you don’t mind the carbs, you can either make this as a sandwich or as a tower with the pita on the bottom, the layers of salad, then the burgers on top.
Per Serving: 956 Calories; 62g Fat (59.0% calories from fat); 49g Protein; 49g Carbohydrate; 5g Dietary Fiber; 169mg Cholesterol; 1290mg Sodium.
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  1. Nancy Loseke

    said on November 18th, 2008:

    Hi, Carolyn! Just a quick note of thanks for writing about Primal Grill and the Lamb Burgers. I am Steven’s assistant, Nancy. Steven would have written to you himself but was having computer troubles this morning. Your photo looks bomb!
    We just finished shooting Season 2 of Primal Grill, which will start airing in the Spring.

    Hi Nancy – thanks for stopping by. I’ve enjoyed the program. Glad the program was renewed. Look forward to more good grilled things from Steven! . . . Carolyn T

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