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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Cookies, on December 21st, 2007.

rockyroad3

When I tell you this is yum – easy – simple – quick – believe me. It is all of those things. But the YUM part is what you need to remember. This Rocky Road recipe isn’t all that different from others you may have read. Until a few years ago I’d not had this, but the addition of butterscotch chips and peanut butter gives rocky road a whole different taste. Time? My guess is that making it takes a total of about 10 minutes.

My friend Chris H. gave me this recipe, and she makes it all year around, I think. What it is, is delicious. Great for the holidays. I’m making it especially for my cousin who is gluten intolerant. He enjoys Christmas goodies, but can’t have most of them – like cookies, etc. – because he can’t eat anything with flour in it. Rocky Road has no flour. He’ll be a happy camper. We’ll just have to keep the grandchildren to stay out of it. This will be just for Gary.
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Rocky Road

Recipe By: Chris H., a friend from church
Servings: 24 – 36

12 ounces chocolate chips
12 ounces butterscotch chips
1/2 cup chunky peanut butter
16 ounces miniature marshmallows
1 cup chopped walnuts

1. In a medium saucepan melt the chocolate and butterscotch chips until just creamy. Remove from heat then add peanut butter and stir until thoroughly combined, with no streaks of peanut butter or butterscotch. Allow to cool for about 2-3 minutes.
2. While warm, add the walnuts and marshmallows and stir until combined. Do not allow the marshmallows to melt.
3. Press foil into a 9 x 13 pan and spoon the rocky road into it, press out to fill corners and edges, chill. Keep in refrigerator, although you can put them out at room temperature, but the chocolate definitely melts in your fingers that way!
Per Serving: 247 Calories; 10g Fat (35.2% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 42mg Sodium.

Posted in Cookies, on December 13th, 2007.

Oh, just looking at the photo of these makes my mouth water. This is an older picture in my archive, and I don’t think I took this one, but yep, that’s them. In some parts of the world these are known as Nanaimo Bars (Nanaimo is a small city in western British Columbia). Some recipes contain mint. Mine do not. I don’t like the mint version at all. But if that intrigues you, do a Google search for Nanaimo Bars and you’ll find lots of variations. I haven’t made these yet this year, but didn’t want to dilly-dally around waiting in case you wanted to make them.

I got this recipe in 1963. My first husband and I had moved to Washington, D.C. and stayed briefly with family friends of my parents who lived in Virginia. The wife introduced me to a neighbor of hers, who told this unbelievable story about this recipe. It bears a resemblance to other stories you may have heard. But in this case I MET the woman who’d been “done in,” so to speak. She and her husband had celebrated a milestone anniversary and had gone to New York. They’d stayed at the Waldorf Astoria, and had dinner in their fine restaurant. After dinner, she’d ordered this dessert, titled on the menu as New York Special Slices, and was blown away by the taste, so asked the waiter for the recipe. The chef said, through the waiter, get her address and he’d send it to her. It arrived, but with a bill for $200. Now back in the 1960’s, a $200 recipe would set anybody back more than just a little bit. So, this woman consulted her attorney, found out it was useless to argue. Pay it, he said. So, she gave it away to anybody she could find. Our friends served these bars to us, and I fell in love. Right there, on the spot.

These aren’t hard to make, although they do take a bit of time in or around the kitchen because you need to chill the layers in between creating them. Overall, though, these will come together in a jiffy. They need to be refrigerated – you can’t leave them out at room temp for very long or the unsweetened chocolate on the top layer gets soft. And it will come off in your hands if you pick it up.

These became a Christmas tradition in my family from then on. You can cut them into very small pieces, or into large squares to serve as a dessert. They’re very rich, very chocolatey, so might not be appropriate to serve at the end of a very heavy, rich meal. I usually serve them as you would a cookie, allowed to warm up at room temp for just 5-10 minutes only. I recommend that these be cut into bars ahead of time, as they’re a bit tricky to cut. Best not to do that while your guests are waiting at the dinner table.

First you make a graham cracker, coconut and chocolate base, chill it. Then you make a custard filling. Bird’s Dessert Mix (Powder) is a dry mix, similar to instant pudding mixes we’d buy at our local market, BUT, Bird’s does not have any sugar or butter in it. My local Ralph’s carries it, and I’ve found it at some specialty markets too. It’s British in origin if that helps you find it. If you can’t find Bird’s powder, use instant pudding mix, but don’t add the sugar or butter, just the milk noted in the filling ingredients. You’re after a thick filling, not a soupy one, so be careful and don’t add too much milk. That gets spread on top of the base, and is then chilled. Wait a bit for the next step, then gently melt some unsweetened chocolate and a bit of butter, cool it a few minutes, then pour it over the custard and carefully spread it over the the top, filling in any spots. There is just barely enough chocolate to cover. Chill again, then use a knife dipped in hot water to cut the cookies. They will keep in the refrigerator for several weeks.
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New York Special Slices (aka Nanaimo Bars)

Recipe: Supposedly from the Waldorf Astoria Hotel, New York City
Servings: 32 small squares
Notes: If you can’t find Bird’s Dessert Powder, use instant vanilla pudding (the powder)

BASE LAYER:
2 ounces semisweet chocolate
1/4 pound butter
1 whole egg — beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1 cup coconut flakes
1/2 cup walnuts — chopped
FILLING:
4 tablespoons butter
2 cups powdered sugar
2 tablespoons Bird’s Dessert Powder (see notes below)
4 tablespoons milk
TOPPING:
3 ounces unsweetened chocolate
1 tablespoon butter

1. Melt semi-sweet chocolate with butter. Add the egg, vanilla, coconut, nuts and graham cracker crumbs. Press this mixture into the bottom of a 9×9 greased pan. Refrigerate.
2. Melt the 4 T of butter and add it to the powdered sugar, mixed with the Bird’s Dessert Powder and milk. Pour this mixture over the first layer and refrigerate again for about an hour.
3. Then, melt the 3 squares of bitter chocolate and 1 T butter. Pour this carefully over the top layer and spread to cover it all. Chill again. Cut into small squares to serve, and if you have trouble, dip the knife into a tall glass of very hot water. Keep the squares refrigerated, although they can be left at room temperature for a little while.

Posted in Cookies, on December 6th, 2007.


If you’ve never done a cookie exchange, you should. I’ve done more of them than I can count, and these days I try NOT to have too many cookies around, because then, guess who eats them? We don’t have floods of friends or family in the house during December like we used to, unless we host a party ourselves, so it’s best that I just make a few of our family favorites and call it quits with the cookie baking.

These cookies are just as pretty as the picture and would make a great cookie exchange contribution. They look like you’ve slaved, but you really didn’t. They aren’t hard to make, although they do take a bit of patience to roll up. It’s a 2-step process to make the dough (the cookie dough and the filling), then you have to create the rolls, and freeze them. You defrost the rolls a bit before slicing and baking. It’s a good cookie to make over a 2-day period. Make the dough and filling, roll them up and freeze them the first day, then the next day slice and bake them. Only one caution: don’t over bake the cookies. If you do, the chocolate filling turns into hard candy and is not easy to eat or very tasty either. You need to allow the cookies to cool on the baking sheet. If you try to remove them early, you’ll smear the filling and they may break apart. (Trust me, I know this from experience – grin.)
harlequinpinwheelscollage
Clockwise top left: the filling melting in bowl over hot water, the filling spread on top of the cookie dough, the finished rolls ready to freeze, and the dough with nuts, before rolling up.

A former employee of mine, Vicki, brought these to our office cookie exchange many years ago, and from then on, each year she had to bring them again. She wasn’t much of a cook or a baker, but this was her mother’s favorite Christmas cookie. It’s become one of mine, too. They’re not decorated, and they’re not prissy or fancy. Chocolate? Yes! They don’t keep long once baked – I stick all my cookies in the freezer once they’re baked so I don’t have to worry about the shelf life of the cookies. But because the filling becomes almost candy-like, you need to defrost these for 10 minutes or so, before eating them.
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Harlequin Pinwheels

Servings: 72
NOTES: If sealed well, the frozen dough will keep for several weeks. The dough is fragile, however if it dries out. When I made it this time each of the 3 balls of dough weighed 10 1/2 ounces. It helps to have them all the same size.

COOKIE DOUGH:
3 cups flour
3/4 teaspoon baking powder
1 1/2 cups brown sugar
3 whole egg yolk
1 1/2 teaspoons vanilla
3/4 cup unsalted butter — softened
FILLING:
18 ounces chocolate chips
3 tablespoons butter
12 ounces sweetened condensed milk
3 teaspoons vanilla
1 1/2 cups walnuts — chopped

1. Cookie mixture: Using a mixer, beat together the brown sugar and butter, then add egg yolks and vanilla. Combine the flour and baking powder, then add to mixture and beat until smooth. When finished, the dough is a bit on the dry side, so use your hands to pull it into a solid piece.
2. Divide the dough into 3 parts (use a scales to make them equal) and roll each between two pieces of waxed paper to an approximate 12″ x 7″ rectangle. Each piece needs to have its own waxed paper. If you have a Silpat, position the dough, on its paper, on top of the Silpat. It helps to keep it from sliding. Do not try to make the dough larger – measure if you need to. Cover with waxed paper or a damp towel while preparing the chocolate filling.
3. Filling: In a heatproof bowl or large measuring cup combine the chocolate chips and butter. Place over a simmering pot of water. The bowl should be OVER the water, not in it. Cook until chocolate chips are just barely melted. Add the sweetened condensed milk and 3 teaspoons of vanilla. Stir well.
4. Spread the chocolate mixture over the 3 pieces of cookie dough. Leave one long side with little chocolate so you can sort of seal the edge. Allow the chocolate to cool slightly on the dough – while you go chop up the nuts – then sprinkle the tops with chopped walnuts and gently press them into the filling. Roll up, starting along the 12″ side, lifting gently with the waxed paper. Do not peel off the waxed paper, but use it to help you make the full round. If you remove the waxed paper, some of the dough may crack where it’s not supported by the paper. Wrap them carefully with aluminum foil (with the waxed paper) and freeze.
5. When ready to bake, preheat oven to 350°. Allow dough roll to sit out for 10-30 minutes, then remove waxed paper and foil, before slicing into thin rounds. Cut all cookies in uniform thickness, and cut with the edge on top, so you can hold it together as you slice. Otherwise, the outside cookie may fall apart. Place on foil covered cookie sheets and bake approximately 10 minutes. Do not over bake – allow them to get just golden brown. The chocolate part continues to cook after you’ve removed them from the oven. If you over bake these, the chocolate parts become more like candy (hard). You can remove the foil sheets to a rack. Allow the cookies to cool completely before removing them from the foil.
Per Serving: 120 Calories; 7g Fat (47.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 19mg Sodium.

Posted in Cookies, on November 15th, 2007.


It may be a bit hard to see here, but those cookies are thin. THIN. Really THIN. But chocolately, rich, just like eating the top off of a rich brownie. Or maybe the very top of a muffin, even.

Usually when we return from a European trip, I’m craving salads and greens, and vegetables. Not so this time because we had ample on the ship. In fact, Lucy and I raved about the quality of the designer lettuces they served at the salad bar every day. Absolutely fresh from the fields that very day. And delicious dressings, all home made. But what I did crave upon our return was chocolate. We had almost none on the trip. A couple of times we had chocolate sauce on vanilla ice cream, and we had something similar at the dinner at Gundel. And one night they offered a chocolate terrine. I was sad to decline that but I knew the caffeine would keep me awake that night. But otherwise, chocolate didn’t figure much in the shipboard menus.

So, since the cookie barrel is empty around here, I decided to make something chocolate. I was leafing through the December issue of Bon Appetit (how come I’m getting the December issue in the first or 2nd week of November, I ask you?), and spotted these chocolate thins.

These are made in a bowl, so quite easy. It couldn’t have taken more than 15 minutes to complete the preparation, and another 20 minutes max to bake them all. Pretty cinchy. And, they are really delicious. But I do warn: they’re very fragile. I’ll have to figure out how to package these carefully so they don’t break – they tend to break in half very easily. But they’re very tasty.

Added note 3 days later: these cookies are so, SO thin, they’re not easy to serve. You pick them up and they break apart, I’m sad to say. So, make them a bit thicker when you pat out the dough, and make sure they are getting browned around the edges. These are soft cookies – there’s nothing crispy about them. But the chocolately taste is wonderful.


You whip these up in a bowl – no mixer needed. I used good Scharffen Berger unsweetened chocolate in these.



There they are on the Silpat before baking. It’s a bit tricky spraying the plastic wrap, laying it over the little blobs of dough, then very gently patting the cookies out thin. I wonder if I made them a tad too thin? Maybe next time I’ll try them a bit thicker just to see. Once you remove the plastic wrap, you add the nuts. I used walnuts because that’s what I had on hand.
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Brownie Thins

Recipe: Andrew Schloss, Homemade in a Hurry via Bon Appetit, Dec. 2007
Servings: 24
NOTES: These taste just like the way the very top layer of a brownie tastes. They’re extremely fragile until they’re cool, and even then, they’re still fragile. Let them cool completely and put waxed paper or plastic wrap between layers.

6 tablespoons unsalted butter
2 ounces unsweetened chocolate — chopped
1/2 cup sugar
1 large egg
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 piece kosher salt
1/4 cup pistachio nut — or walnuts

1. Position rack in lower third of oven. Preheat to 350. Butter 2 baking sheets. (I used a silpat in each).
2. Place butter and chocolate in a microwave-safe medium sized bowl. Microwave on medium-high power until almost completely melted, about one minutes. Whisk until smooth. Add sugar and egg and whisk until smooth, about one minute. Add flour (both quantities), both extracts and salt, stir just to blend. Let batter sit for 10 minutes.
3. Scoop rounded teaspoons batter onto prepared sheets, spacing apart (12 per pan). Spray a sheet of plastic wrap with nonstick spray and place, sprayed side down, on top of cookies. Using your fingers, press each mound into 2 1/2 to 2/3/4 inch rounds. Remove plastic wrap. Sprinkle nuts on top.
4. Bake cookies, one sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on rack for 2 minutes, then transfer cookies to rack and cool completely. Can be made 5 days ahead and stored at room temperature.
Per Serving: 69 Calories; 5g Fat (62.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 82mg Sodium.

Posted in Cookies, on October 24th, 2007.

Normally I wouldn’t bake cookies again for awhile, because I made cookies for Todd, our son-in-law, a few days ago. He likes soft cookies. Although the almond-cranberry cookies I made were nice enough, they don’t make my heart sing. They’re soft. He, however, loves them. AND, he told me last night that his cookies are all gone already.

I, on the other hand, prefer crisp and crunchy. So when I spied the photo of these Chocolate-Almond Biscotti over at Acme Instant Food, they called out to me. They’re low in fat (with only 6 tablespoons of butter in the full recipe) and rich in chocolate and almond flavor. These are really cinchy to make. I kid you not. Just have everything at room temp when you begin, and you’ll have these in the oven in about 10 minutes. They do bake for 35 minutes, cool for another 15 (then you slice them carefully), then bake again for another 10 minutes. That’s less than an hour.

These get their chocolate flavor from both cocoa powder and chocolate chunks or chips, so they’re truly chocolate-y. They also keep well, and would travel well too.

I certainly don’t know about the cooking experience level of my loyal readers, but if you’ve never made biscotti, there are just a couple of things you need to know. You make a dough-type cookie batter. Usually, the stickier the better since you don’t want the resulting cookies to be too heavy (read: hard) so you can’t even eat them unless you dunk them in coffee or tea. But, making them too wet and sticky is next to impossible to manipulate (roll) into logs. A happy medium is what you’re looking for. These were quite easy to mold, although I did have some difficulty with the crumble factor once they did their first baking, as Kevin mentions in the recipe.

Biscotti are drier to begin with – you bake them in logs (pictured right) until they’re more than “cooked,” then you allow them to cool some so you can handle the logs. Then you cut them into longer sticks. They must be thick enough to hold together, but this is always the tricky step for me.


One great helpful hint from Keven, though, that I’d never tried before, was to use a serrated knife only to cut through the crust, then use a flat bladed knife to finish the “cut.” That worked like a charm. Then you bake them a bit longer to completely dry them out. Cool, package and store in plastic bags for a few days (or a tin) or freeze. These cookies have a very nice deep chocolate flavor. Satisfies my chocolate cravings and my desire for crispy/crunch cookies.
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Chocolate Almond Biscotti

Recipe: Acme Instant Food (blog), adapted from epicurious.com
Servings: 28

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter
1 cup sugar
2 large eggs — room temperature
1 cup almonds — unsalted, sliced
3/4 cups semisweet chocolate — chopped

1. Preheat oven to 350F. Line a baking sheet with parchment paper (or butter and flour).
2. Whisk flour, cocoa powder, baking soda, cinnamon and salt together in a bowl.
3. Using electric mixer, beat butter and sugar until creamed and very fluffy. Add eggs one at a time, beating until well combined. Slowly stir in flour mixture to form a stiff dough. Stir in almonds and chopped chocolate. Divide dough in half. Form each half into a log about 2 inches wide and lay on prepared sheet. Remold if necessary on sheet and flatten the logs slightly. Bake for 35 minutes or until outside feels firm.
4. Remove sheet from oven but leave oven on. Let logs cool on sheet for 15 minutes. Transfer biscotti to a cutting board.
5. Using serrated knife, gently slice logs diagonally into roughly 1/2 inch slices. If crumbling is a problematic, use serrated knife to “saw” just through outer crust and then use a very sharp (non-serrated) knife to slice through–using a motion straight from the top down. Arrange cut biscotti on their sides on baking sheet and return to oven for an additional 10 minutes, or until crisp. Once cool, you may optionally dip half of each biscotti into melted dark or white chocolate.
Per Serving: 142 Calories; 7g Fat (42.5% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 128mg Sodium.

Posted in Cookies, on October 19th, 2007.

Well, the Heavenly Cream Cheese Brownies disappeared in a flash around here, what with DH’s Bible Study Group yesterday and our son-in-law having a snack now and then. So, back to the drawing boards to make some more cookies.

I’d earmarked this recipe for Almond-Cranberry Cookies nearly a year ago, from the blog The Wednesday Chef. She’d taken a Regina Schrambling recipe and made it her own (pistachios to almonds). Regina Schrambling is a food writer for the New York Times. And if you haven’t ever read The Wednesday Chef, it’s a blog about food recipes from both the N.Y. Times and the Los Angeles Times (both papers having had a long-time rivalry, everything from editorial to recipes).

Written by Luisa Weiss, The Wednesday Chef is somewhat of a face-off between the food sections of both papers. Luisa chooses recipes from both papers and prepares them with commentary. I thoroughly enjoy reading Luisa’s blog and have done so for about 18 months. She does like Regina Schrambling, and features her recipes with some regularity. She also likes Russ Parsons, from the L.A. Times.

Cranberries in cookies are a favorite for me. The dried kind that go into everything from trail mix to salads to cookies. The recipe is very easy. I did use my Kitchen Aid mixer, but Luisa’s recipe just mixes it up in a bowl with a wooden spoon. Very easy. The cookies have a crisp bottom, but they’re tender and soft everywhere else. They’re made with all brown sugar, which gives them a caramel-y taste too. Delish.

Todd, our son-in-law, who said he’d sure like to have a cookie now and then (hint, hint, he was implying) while he’s staying with us, likes SOFT cookies. If you read my about 3 weeks ago about chocolate-chocolate chip cookies, you will know that I like crisp cookies. But I’m making these for him. Todd, they’re in the plastic bag in the freezer door, bottom shelf.
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Almond-Cranberry Cookies

Recipe: From The Wednesday Chef (blog)
Servings: 36

1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter — (1 1/2 sticks) softened
1 1/4 cups packed light brown sugar
1 large egg
1 teaspoon almond extract
1 cup blanched almonds — toasted and coarsely chopped
1/2 cup dried cranberries

1. Stir together the flour, baking powder, baking soda and salt and set aside.
2. Cream the butter and brown sugar together with a wooden spoon until smooth. Blend in the egg, almond extract and vanilla. Gradually blend in the dry ingredients until well mixed. Stir in the nuts and cranberries.
3. Drop the dough by tablespoons onto ungreased baking sheets, leaving about 2 inches between each. Bake the cookies in a 375-degree oven until light golden brown (centers should be soft), about 10 minutes. Remove from oven and let stand 2 minutes, then transfer to a rack to cool completely.
Per Serving: 111 Calories; 6g Fat (48.7% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 72mg Sodium.

Posted in Cookies, on October 17th, 2007.

It all started when I was sifting through my file for cookies to bake. Our son-in-law, Todd, asked about the chocolate-chocolate chip cookies I blogged about 2 weeks ago. I don’t suppose Todd reads my blog normally. But my laptop that lives here in the kitchen is the one he uses in the evenings to catch up on his email. My blog was up, front and center last night, so he started glancing through it, spying things he’s eaten in the last couple of weeks. He spotted the picture of the cookies. There’s just one measly cookie left in the freezer, I was sad to tell him.

So I wanted to make something for him to snack on while he’s here. Nothing jumped out at me amongst my stand-bys, so I went to my file. The 100+ clippings I have from over 40 years of saving recipes. I used to be in an annual Christmas cookie exchange, so I have all those recipes. And little slips of paper from friends and acquaintances. Plus the bulk of magazine and newspaper clips, and a few taken from the internet. I had so many that some years ago I had to divide them up by cookie type (chocolate, bars, brownie type, holiday, spice, candy-type, etc.).

(this is my old recipe notebook circa 1965)

But, in looking through the very large stacks, I spied a photo of a cream cheese brownie which brought back a flood of memories. I went to my old binder where I used to hand-write all my favorite recipes. Went right to the page where I had my recipe for “Heavenly Cream Cheese Brownies.” The recipe is not there. The yellowed scotch tape is still there, but the recipe, a magazine clipping, is missing.

I knew the name was exactly “Heavenly Cream Cheese Brownies”. Figuring I’d find hundreds of listings on the internet, I put exactly that phrase into my google search box. Nothing. Huh? How can that be? There’s a site that tries to recreate or house archives of “lost” recipes. It’s called astray. I was certain it would be there. No, not by that name. After spending far too much time looking at various “cream cheese brownie” recipes I went to my cookbooks and figured some of those home-spun cookbooks I have would list this. Nada.

I don’t remember what type of chocolate the recipe used, but it seems to me that it was German’s sweet chocolate. The method: you poured some of the brownie mixture in the bottom of an 8×8 pan, then poured on the cream cheese batter that had a tad of flour in it (there wasn’t enough to cover the chocolate layer), then you blobbed on the last of the chocolate batter, which also didn’t cover completely. Then you ran a knife through it to swirl it around. Bake, slice and eat. I always loved that recipe.

I dug out my box of chocolate ingredients. Actually I have more than one, but this one contains the myriad of bar chocolates I use for baking. Thankfully, there was a bar of German’s sweet chocolate amidst this pile. I do eat chocolate too. But I diligently limit myself to about 1 ounce when I do. My preference for eating is the low-effective carb bars from Trader Joe’s. The dark chocolate type. I wanted to stock up on them (to take on our upcoming trip), but TJ’s is currently out of them. Hope that’s not permanent.My guess is that the cream cheese brownies recipe was first published (in a magazine ad) in the 1970’s. My recollection is that it was an ad for Knudsen Philadelphia style cream cheese. I remember reading it and thinking, what a novel idea. I tried it right away, and was very pleased with it. Over the years I probably made it more than 20 times. Now, of course, that I don’t have the original recipe, I was feeling bereft.

I finally found a recipe on allrecipes for a cream cheese brownie. It does use the German’s chocolate, and looks much like the one I remember. And the directions seem to ring a bell. Many of the recipes I found used a brownie mix. I didn’t want to do that, since I was sure the chocolate wasn’t cocoa, or Hershey’s liquid. So I wanted the real thing. So this one, submitted by a gal named Rosina, fit the bill. I also found a couple of recipes on the astray website that called them German’s sweet chocolate cream cheese brownies. They’re identical to this one, so I think I found the recipe. I’ll hope so. Here’s the batter all ready for the oven. I did use about 7 ounces of cream cheese. The original recipe calls for just a 3-ounce package. So mine have more of that light cheese swirl.

The report: excellent. They were exactly what I remembered. Bereft no longer, am I.
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Cream Cheese Brownies

Recipe: allrecipes.com
Servings: 16

4 ounces chocolate — German sweet bar
5 tablespoons butter
8 ounces cream cheese — softened
1/4 cup sugar
3 whole eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract

1. Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
2. Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
3. Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.
4. Spread half of the chocolate batter into an 8×8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
Per Serving: 221 Calories; 14g Fat (56.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 142mg Sodium.

Posted in Cookies, on September 27th, 2007.


I come from the school of taste that says cookies are supposed to be crisp. I suppose I should qualify that – most cookies are meant to be crisp. Surely there are some that simply can’t be crisp by their very nature. My mother loved persimmons, and every year she made persimmon cookies. More like little bite-sized cakes than cookies to me. I like persimmons, but not that kind of soft cookie. My preference, always, is for crisp. Some years ago I read a very in-depth article in Gourmet Magazine about cookie standards, and exactly what makes a cookie come out crisp vs. soft, vs. crisp outside, soft inside. That kind of thing. It was fascinating reading the chemistry of it all. I still have the article, although I rarely refer to it.

One thing I know for sure is that using butter makes for a crisp cookie. I haven’t used margarine for anything in many, many years. I used to use Plugra unsalted for all my baking, but have found that it’s too HIGH in butterfat, if you can believe that! So I use grocery store types at the high price end because I don’t want butter that is watered down. Grocery store brands usually contain less butterfat and added water. So I use Danish Creamery, or something similar. I always keep a pound of butter in the refrigerator and usually one in the freezer. Just in case I feel inspired.

Last night after I’d gone upstairs to go to bed, my DH’s blood sugar went a little low, so he rooted in the freezer hoping to find a frozen cookie somewhere. No luck whatsoever. We ate the last of the homemade cookies about 3 months ago. Since my broken foot on July 6th, there’s been zip-zero-nada baking going on in this kitchen unless he did it. He’s never made cookies in his entire life, so that wasn’t about to happen! But, now that I have my walking papers, he said, please make some cookies. As a Type I diabetic, my DH doesn’t eat many desserts. Or at least, he’s very careful about when and why he eats anything sweet. But he does enjoy an occasional cookie. Some sweets I’m able to incorporate Splenda, so he can have all he wants. I have yet to try chocolate chip cookies using all Splenda. They might be just fine.

Over the years I’ve collected plenty of cookie recipes and make a variety throughout the year, and enjoy having something stashed in the freezer for the occasional afternoon cup of tea, or a snack now and then. My first choice, though, is always chocolate chip. It used to be the usual back-of-the-bag Nestle’s recipe. But, because I’ve had trouble a time or two with the recipe (the cookies would come out too flat) I’ve made one significant change to the master recipe: I add approximately one tablespoon of additional flour to the mixing bowl. If I happen to use Plugra butter (remember, more butterfat) I add 2 tablespoons. I’m also a fan of chocolate chip cookies WITH nuts. Any nuts could be okay, but walnuts just float my boat, as they say. So, these cookies are chocolate chocolate chip walnut cookies.

This time I wanted to do something different, so I added 2 heaping tablespoons of Dutch process cocoa to the batter too. And, I used Nestle’s relatively new “Chcolatier” chips that are made with bittersweet chocolate, rather than the usual milk chocolate chips in the yellow bag. So these are really chocolate bittersweet chocolate-chip cookies with walnuts, with 1 T. of added flour.

A few months ago I had trouble finding Dutch Process cocoa when I ran out, so since I needed some new spices and herbs anyway, I ordered it through Penzey’s. If you don’t know about Penzey’s, you’re missing a real treat. I buy nearly all my herbs and spices from them now. Even though I live in a busy urban area teeming with grocery stores, and my local markets carry just about everything. But nobody had Dutch Process cocoa. This cocoa from Penzey’s is fragrant and dark. The label says it has twice as much cocoa in it as grocery store varieties. Good!


I don’t know about you, but I always make one pan of cookies to make sure the batter is right. That’s what I did here, and they came out just fine. And if you don’t have one of these scoops shown above, you should. If you’re a cookie baker, this scoop makes short work of putting the dough onto sheets. I use large sheet pans with a Silpat on each one. There are three sizes of scoops – they’re made in Britain. This one is the tablespoon size. The larger is more for muffin sized scoops. The smallest, the teaspoon size, I don’t know what I’d use for. My scoop came from the Baker’s Catalog (the one associated with King Arthur Flour). Click here if you’re interested.

If you want the recipe, click here for the original Toll House Chocolate Chip Cookie from Nestle’s site. If you use rich butter, just add a T. of extra flour, and about 2 T. of Dutch Process cocoa. Dutched cocoa is processed differently than regular cocoa, a very fine smooth powder that easily dissolves in liquid and disperses in baked goods.

So, DH, these are for you. Look in the freezer in the Ziploc bags in the door. So, excuse me, I need to make a cup of tea.

Posted in Cookies, on July 1st, 2007.


All those little flecks you can see in the cookies? Those are tiny pieces of ground dry-roasted peanuts added to the batter to make them more peanut-ty. America’s Test Kitchen really works on their recipes to develop techniques and recipe additions to make foods taste even better, sometimes, than tried and true recipes. They weren’t happy with the standard peanut butter cookie recipes they tested, so finally came up with the addition of the dry-roasted peanuts. They liked the use of both white and light brown sugar too.

Two of our grandchildren have been visiting for the last 10 days, and I thought maybe some cooking lessons were in order. What child isn’t happy with making cookies, I ask you? They were more excited about eating the batter in the bowl and those few little clumps that just happened to get stuck to the sides of spoons or fingers than they were about the cookies themselves, but that’s okay. That’s part of the fun of it. I’ve made these cookies before and knew they were good. You need to like very crispy cookies, though. These aren’t soft at all. And the addition of the ground peanuts is a very nice one. Another successful America’s Test Kitchen recipe.

Logan (13), Grandpa Dave and Taylor (9) sampling the finished product.

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Peanut Butter Cookies

Recipe: “The American Test Kitchen Family Cookbook”
Servings: 36
NOTES: What’s unique about this recipe is the use of ground dry-roasted peanuts which are ground up in a food processor to a very fine grind. America’s Test Kitchen recommended Skippy Peanut Butter as the best for baking. And we found that the cookies took more baking time than the recipe indicated.

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 pound unsalted butter — or 2 cubes
1 cup packed brown sugar — light, not dark
1 cup sugar
1 cup peanut butter — extra crunchy
2 teaspoons vanilla
2 large eggs
1 cup dry-roasted peanuts — ground very fine

1. Adjust oven racks to the upper and lower-middle positions and heat the oven to 350.
2. Whisk the flour, salt, baking powder and soda together in a bowl. Mix gently and set aside.
3. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the sides of the bowl and beaters as needed.
4. Reduce mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Add in the ground peanuts until mixed thoroughly.
5. Working with 2 tablespoons of dough at a time, roll dough into balls (or use a cookie scoop) and lay on two parchment lined baking sheets, spaced about 2 inches apart. Make a cross-hatch mark with a fork, pressing down moderately to slightly flatten the cookies.
6. Bake until edges are browned slightly (golden) and the centers have puffed and are beginning to deflate, 10-15 minutes. Rotate pans halfway through baking time.
7. Let the cookies cool on the baking sheet for 10 minutes, then remove to a wire rack and cool completely.
Per Serving: 192 Calories; 11g Fat (50.5% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 157mg Sodium.

Posted in Cookies, Desserts, on June 13th, 2007.


I’m an avid reader of Cooks Illustrated. The magazine, founded and edited by Chris Kimball, is about recipes, of course, but the interesting difference is the fine tuning the developers do with each and every subject. Now you can buy special book editions of Cooks Illustrated recipes.

I’ve been a magazine subscriber, though, for probably 20 years. They take no advertising whatsoever, and each issue is about 24+ pages long. Each contains maybe 10 articles altogether, so it’s not overwhelming. They take a subject — like cabbage, let’s say, or brownies in this case — and they not only develop the recipe or a group of recipes, but the writer explains the process in great length and detail. I like that – I enjoy reading about the trials and errors. That may not be for everybody, however. So they talk about the ingredients process, sometimes the chemistry behind food combinations, and explain why using something in the recipe didn’t work and how she/he/they finally found the “right” recipe. Of course, it’s just their opinion, but I’ve rarely been disappointed by any of C.I. recipes. They also do taste tests of canned or bottled items – like tomatoes, (Muir Glen won the last time they tested them) or paring knives, or pie crust shells. That kind of thing.

So, back to brownies. This recipe was printed in April, 2004. The recipe developers and authors, Erika Bruce and Adam Ried, worked on this recipe for awhile to come up with their combination. After reading the article I just had try it. I was doing a dinner party that weekend for a fairly sizable crowd, and wanted something like finger food for dessert. The brownies were prepared, baked, and about an hour before the guests arrived I carefully cut them up and delicately balanced rows of them on an elevated cake stand and covered them with plastic wrap so they wouldn’t dry out before people got around to eating them. People began to arrive and someone oohed and aahed over the large stand full of brownies. She reached in and grabbed one and ate it right then. She was in ecstasy, she said. So, someone else had to have one. Then someone else. About a third of the brownies were gone before I’d even served appetizers (*$%!+$). But the consensus was that these were the best brownies. Do I agree?Absolutely. I’ve made them several times since then, just not recently.

So when I was telling my younger daughter, Sara, about the creation of my blog a couple of months ago, she immediately piped up and said,”Mom, the Best Ever Brownies have to go on your blog.” Now she’s an affirmed chocoholic from wa-a-ay back. But, this being 2007, I’d almost forgotten about them, lo these many years ago (3). Since I had a hankering for some chocolate today, and I’m meeting my friends Joan, Janet and Darlene later this afternoon for coffee, I thought I’d surprise them with a little treat. We have a new Peet’s that’s opened up about 4-5 miles away (we have another one closer, but it’s small). The new one is large and has lots of outdoor seating. And it’s not that crowded yet. I do love Peet’s coffee – they have a corner on the foam market in my book. I know, some people don’t like or want foam, but I love it. Theirs is dense and flavorful. Always. We buy our regular drinking coffee from Peet’s and have for years. I make espresso mostly, but Dave drinks Peet’s Decaf Sumatra nearly every day.

These brownies aren’t all that unusual, really. If you put the ingredients side by side with other brownie recipes you might not find much difference. It probably has more eggs – 4 – and not a lot of flour (although it is cake flour) which gives them a bit of a chiffon texture, so they’re not as cakey as some. There is a punch of chocolate in these, but they make 24, so really 6 ounces isn’t all that unusual. The color of the finished brownie is more like cocoa, or milk chocolate, but there isn’t any of either in the brownies. The chocolate flavor is certainly there, but it’s not like these are dense or chewy.
I’ve used Ghiradelli chocolate and Lindt too. And now I really like using Scharffen Berger. But in’04 people hadn’t gotten into designer chocolate like they have now. When I entered the recipe into my recipe program I noted back then that I didn’t have any unsweetened chocolate (which is what it calls for), so I’d used Valrhona dark instead and cut down on the sugar. Funny thing. I didn’t have any unsweetened chocolate today, either, so I used Trader Joe’s Bittersweet (it’s a Belgian chocolate) and reduced the sugar by about 1/3. The pan preparation is a bit unusual – you line the pan in both directions with foil (leaving the edges hanging over the sides, which you use to grab ahold of when you’re removing them), then spray the foiled pan with baking spray (the kind that has both oil and flour in it). I forgot to sprinkle the pecans on the top of these, as directed, but mixed them into the batter instead. Whatever you do, don’t overbake these, and it’s easy to do. I rely on my handy-dandy cake tester whenever I bake. My oven runs a few degrees hot, so I always cut down the temp by at least 5 degrees, sometimes 10, and reduce the baking time. These took 27 minutes today at 315 degrees.

You could make a half of a recipe, which might be less dangerous to have around. These freeze nicely, however. See how long these last in YOUR house! And Sara, these are for you.
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Classic Brownies (the best brownies ever)

Recipe: Erika Bruce & Adam Ried
Source: Cooks Illustrated, 4/2004
Servings: 24
NOTES: The first time I made them I didn’t have the unsweetened chocolate, so I used Valrhona dark, which doesn’t have as much sugar in it as some chocolate. In the same article the writers did a taste test of chocolates and the tasting team preferred Ghiradelli Bittersweet best. In 2nd place was Lindt Dark Chocolate. However, both of those contain sugar, so reduce sugar in the recipe if you use them.

4 ounces pecans — chopped
1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened baking chocolate — chopped fine
1 1/2 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325°. Cut 18-inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 13 x 9 inch baking dish (preferably glass), pushing it into corners and up sides of pan; allow excess to overhang pan edge. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick baking cooking spray. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, about 4-8 minutes. Set aside to cool. Whisk to combine flour, salt and baking powder in medium bowl. Set aside.
2. Melt chocolate and butter in large heatproof bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15-second increments; do not let chocolate burn. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogenous.
3.Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using them) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. Cool pan on wire rack at room temperature about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days (they won’t last that long!).
Per Serving : 226 Calories; 14g Fat (51.6% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 73mg Sodium.

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