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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 Salad Dressings, on January 18th, 2020.

green_curry_salad_dressing

Different? Yes. Good? Yes, indeed.

Over the holidays I was invited to a fun-filled afternoon/evening with part of my extended family. They know I love Indian food, and every so often they invite me to join them at their (and my) favorite Indian restaurant in our part of the world, the Royal Khyber. As it turned out, the restaurant was closed that evening for a private party, so they ordered all the food at noontime, picked it up and reheated it at their home for a late afternoon dinner. Janice and I conferred and I was to bring a salad.

So, hmmm. What kind of green salad and dressing goes with Indian food, I ask you? I had no idea. Since I knew curry would be on the menu, I googled some curry dressings and finally settled on one at the Cheeky Chickpea (is THAT not a cute name for a blog?). After making the dressing, and tasting it with a leaf of lettuce in hand, I thought it needed oil. The original recipe went onto a Thai noodle salad and the dressing, as is, no doubt works well with that, but on a green salad I was afraid the dressing would wilt the greens, and wouldn’t have enough heft to hold up to sturdy greens I used (Romaine and arugula). So I added oil. Tasted it again, then decided to try a trick I’ve read in many other recipe, some mayo was needed. Not much, but just enough to emulsify the dressing. I made it in a glass jar and shook it like crazy and it held together well for several hours.

The salad – as I said – was Romaine and arugula, but then to add some interest I included some sliced cabbage and a little bit of grated carrot for color. Then I added sliced almonds, fresh mango, and chopped dates plus a bunch of green onions. You could also use peanuts instead of almonds. I forgot to take a picture of it when I served it – so all you get to see is the dressing.

What’s GOOD: it was perfect with an Indian meal – the mango and almonds added nice crunch. It was not overwhelmingly curried.

What’s NOT: only that it might not be great with a meal that didn’t complement curry/Indian/Thai food.

printer-friendly PDF or MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Green Curry Salad Dressing

By: Inspired by a recipe on the Cheeky Chickpea
Serving Size: 6

2 tablespoons lemongrass paste
4 teaspoons green curry paste
2 teaspoons fresh ginger — grated
2 tablespoons soy sauce — or Bragg’s aminos, or coconut aminos
2 tablespoons apple cider vinegar
2 tablespoons maple syrup — or sugar free substitute
2 tablespoons powdered almond butter
2 tablespoons fresh lime juice
Zest of 1 lime
1/4 cup EVOO
1/4 cup mayonnaise

1. Combine all ingredients in a container with a firm lid. Shake vigorously to break up the mayo.
2. Serve on a green salad that has added cabbage (finely sliced), green onions, fresh diced mango, slivered almonds (or peanuts) and diced Medjool dates. For the greens, I recommend the heartier type – Romaine, arugula.
NOTES: This dressing contains less oil than a standard one, with other liquids added so the lettuces will wilt if left on the salad, so dress only enough that you’ll eat right away.
Per Serving: 193 Calories; 18g Fat (81.9% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 520mg Sodium.

Posted in Salad Dressings, on November 16th, 2018.

sherry_sesame_miso_vinaigrette

A variation on the theme of a Chinese Chicken Salad style vinaigrette.

Most of the salad dressings that I have made in the past in the style for Chinese Chicken Salad have contained a lot of sugar – honey, or molasses, or both, or sugar, period. And if I’d made this one per the directions, I’d have one that’s similar, but this one contains a lot more ingredients than most. And I cut way back on the sugar. (Actually I used Swerve, but you could easily substitute sugar or honey). In fact, this one had so many unusual ingredients I had to keep looking back at the recipe because I couldn’t remember more than one ingredient at a time.

It all starts out in the food processor. With fresh ginger cut up into little pieces. You need to start with the ginger all cut up because sometimes the food processor doesn’t mince up ginger very well. I have an older food processor, however. So old that I’ve been thinking of buying a new one, but my old one actually works well enough. It’s just that the work bowl has gotten cloudy with use and time, and the plastic that’s supposed to cover up the pulse button has broken off. Underneath it’s still plastic so I’m not worried about electrocution, thankfully. I have a new S-shaped blade than Cuisinart sent me a year or so ago when they had a recall. A few years ago I had to replace the lid because it had worn out and wouldn’t push the slide down inside indicating the cover was on tight, so it didn’t work at all! But now that I’m a single person (widow) I don’t actually use my food processor as much as I used to. I could have made this dressing in a blender, or perhaps even  used a stick blender too. But with the latter, the ginger wouldn’t likely have gotten chopped up much at all.

Anyway, I piled in the ingredients (except the oils) and got it mixed up well. What’s different about this dressing is the addition of white miso, a full 1/4 cup. That’s a lot. And tahini, of course. Not much toasted sesame oil, however. It’s powerful. Rice wine vinegar is called for plus the sherry vinegar. Garlic, soy sauce, even a pinch of cayenne too. The miso gives it a lot of thickening, and likely gives it emulsion too. The original recipe, from Dairy Hollow House Soup & Bread Cookbook, calls for honey, 2 T worth. I didn’t want to use honey, so I substituted Swerve instead, and only a rounded teaspoon of it. So this dressing is nowhere near as sweet as most dressings of this type. I liked it. You can adapt it to your taste – use honey, or sugar. Even agave if you’d prefer.

What’s GOOD: the flavor, first and foremost. I’d have felt really badly if I’d made this and then decided I didn’t like it – since it was more work than most and contained so many ingredients. I used EVOO in this, although the recipe calls for vegetable oil. It was lover-ly on a Romaine-centric green salad with some chicken. Nice for a change.

What’s NOT: only thing I’d say is the list of ingredients. I try not to make salad dressings just before dinner time – I get bogged down with making it (because most of my salad dressings have a lot of ingredients in them) so I made this a few hours ahead, and I have at least a cup left in the refrigerator. Am sure it’ll keep for at least a few weeks.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Sherry Sesame Miso Vinaigrette

Recipe By: Adapted from Soup and Bread Cookbook by Crescent Dragonwagon
Serving Size: 8

1 piece ginger — about 2″ long, peeled and finely chopped
2 cloves garlic — peeled
1/4 cup miso — light style (white)
1/3 cup rice wine vinegar — or mirin
1/3 cup sherry wine — sweet type [I used sherry vinegar]
2 tablespoons soy sauce — or tamari
2 tablespoons honey — or less [I used a rounded teaspoon of Swerve, a sugar substitute]
1 pinch cayenne
2/3 cup peanut oil — [I used EVOO]
2 teaspoons sesame oil — toasted type
1/4 cup sesame seeds — toasted

1. Combine in food processor all the ingredients except the oils and sesame seeds. Pulse and blend until it’s smooth and no pieces of garlic or ginger are visible.
2. Pour the oils through the feed tube as the dressing emulsifies. Add sesame seeds and pulse a few times to combine. Will keep for about 2 weeks in the refrigerator. There are a lot of calories in this dressing, so use it sparingly.
Per Serving: 236 Calories; 22g Fat (80.8% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 572mg Sodium.

Posted in Salad Dressings, on October 10th, 2018.

fresh_lime_vinaigrette

What do you do when you acquire a windfall of limes? Well, you could make margaritas, or some other refreshing drink. In this case it’s salad dressing.

I actually have a lime tree. A dwarf one that lives in a big pot on my patio. To date (about 5 years) it’s yielded maybe 3 limes. This year I got one. I’m not sure what to do with the tree – I guess I’ll keep watering it (it’s on automatic drip) in hopes that it will suddenly decide to fruit more of them.

limes_in_a_bowlBut meanwhile, when I was at the gym the other day, one of the trainers mentioned there was a bowl of limes at the front counter and that I should help myself. I thought about taking one (to be nice, and assuming others would want them too), but she said, oh, no, take all you want – I have hundreds on my tree. So I took a bunch. If there are more the next time I go in, I’ll help myself and probably freeze the juice in 1/2 cup portions. Of course, limes don’t yield a whole lot of juice so it does take a bunch to make up 1/2 cup of juice – I think it took 4.

Here on my blog I have a recipe for a cocina salad with cilantro lime dressing, but I knew if I made that one, I’d need to use up the dressing within 3 days because the cilantro gets icky, even suspended in the dressing. So I went hunting for another recipe, and found one at epicurious. Its only unusual item is the addition of ground coriander. And it also called for cilantro, but I eliminated that part and merely added it to my salad itself.

Surely I’ve mentioned it recently, but I dislike bottled salad dressings. I always prefer my own homemade ones. And because I’m eating a salad nearly every evening, I like variety in my dressings. I have 3 in my refrigerator as I write this. But this one is the first one I go to if I have a choice!

When I mixed it up, I tasted it, using the directions as written. I found the dressing just a tetch too sharp, so I added in another tablespoon or so of oil. I also used a new artificial sweetener that I like. It’s liquid monkfruit. I’ve never had monkfruit – – from wikipedia: monk fruit is a herbaceous perennial vine of the Cucurbitaceae (gourd) family, native to southern China and northern Thailand. The plant is cultivated for its fruit, whose extract is nearly 300 times sweeter than sugar and has been used in China as a low-calorie sweetener for cooling drinks and in traditional Chinese medicine. They extract the juice and concentrate it and mine is a liquid in a little bitty bottle and it drips out. I used 8 drops of monkfruit extract to sweeten the salad dressing. Monkfruit has all kinds of healthful qualities and it slips through your system without being digested, mostly.

What’s GOOD: the dressing is very lime-forward – you truly can taste it. Liked it. The sugar/monkfruit took the edge off, but also the other tablespoon or so of oil helped moderate the sharpness of the lime juice. I liked the flavor altogether, and the ground coriander added a little extra flavor – it’s hardly discernible, however.

What’s NOT: nothing really, unless limes are ridiculously expensive where you live.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

* Exported from MasterCook *

Fresh Lime Vinaigrette

Recipe By: Adapted from epicurious
Serving Size: 4

1/2 cup fresh lime juice
2 teaspoons kosher salt
4 whole garlic clove — finely minced
2 teaspoons sugar — or artificial sweetener
1/2 teaspoon ground coriander
1/2 cup extra-virgin olive oil — or more if needed

1. On a cutting board, mince the garlic first, then add the salt to the garlic and continue to mince. Set aside for a few minutes.
2. In a tightly lidded jar add all ingredients together including the garlic. Allow to sit at room temp for about 30 minutes before using, so the garlic will mellow a little bit. Taste for acidity and salt – it may need another tetch of oil if it’s too sharp.
Per Serving: 260 Calories; 27g Fat (90.6% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 941mg Sodium.

Posted in Salad Dressings, Salads, on August 31st, 2018.

blt_salad_grilled_corn_buttermilk_parm_dressing

 

There’s still time, this summer, to make this really refreshing and satisfying salad. Grill the corn, fry up some bacon, plus a few croutons while you’re at it, and add usual ingredients.

You will need buttermilk, to make the dressing for this salad. Frozen and defrosted buttermilk doesn’t hold together, so you do have to buy some buttermilk. The dressing is easy – shallot, cider vinegar, mayo, Parm, salt, pepper and a tiny sprinkle of sugar. Plus the buttermilk. The mayo gives it plenty of richness and thickness as well as there is only 1/2 cup of buttermilk in the dressing. It won’t keep for too long, so better to use it and then make it again fresh. OR, Phillis said if you wanted to make it further ahead, don’t add the shallots until an hour or so before serving.

This came from a cooking class with Phillis Carey. My friend Cherrie and I love going to classes with Phillis – she makes the kind of food we both really like. Only trouble is we have to drive to San Diego to attend. We leave at about 4 from Cherrie’s house and get there about 5:30 for a 6:00 class. Then, of course, drive back north, drop off Cherrie and I can get home by about 9:30 pm. Cherrie is suffering from two “frozen shoulders,” so she really doesn’t drive except close to home as it’s painful and she doesn’t feel as safe on the open road or freeway, so I’ve been doing the driving for awhile.

Anyway, you’ll see at least 4 recipes from the last class (this one, watermelon sangria, a shrimp and cheese toast kind of appetizer, a skirt steak one too). I think the skirt steak recipe would be a great addition to this salad and it would be a complete meal with just the two items.

Phillis made home made croutons, but you could buy ready-made ones if you don’t want to bother. The dressing should be made a few hours ahead so the flavors will meld. The corn could be grilled earlier in the day – you don’t want to serve it hot on the salad as it would wild the greens. Phillis grilled the corn on an indoor grill, and she put foil on the grill pan, greased it and the corn browned beautifully through the foil. Such easy cleanup.

Ideally, if you’re making this for a big platter presentation (it’s really beautiful), you’ll spread the Romaine lettuce you’ve chopped up, then the tomatoes, the corn, and the bacon last. You drizzle part of the dressing on top and serve the remaining dressing on the side.

What’s GOOD: such a lovely summer salad. I succumbed to the corn and ate some (not on my diet, but I enjoyed the few kernels that jumped onto my fork!), and all of it has a lovely full-flavored taste. I could have eaten an entire meal of this salad, it was so good. And as I mentioned, the skirt steak recipe coming up in a few days would be especially good with this.

What’s NOT: A bit more prep since you do need to make the dressing, grill the corn and crisp up some bacon. But oh-so worth it.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

  • Exported from MasterCook *

BLT Salad with Grilled Corn and Buttermilk Parm Dressing

Recipe By: Cooking class, Phillis Carey, 2018
Serving Size: 6
CROUTONS:
2 1/2 cups French bread — cubed
3 tablespoons melted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DRESSING:
1 tablespoon shallot — minced
1/4 cup apple cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup Parmigiano-Reggiano cheese — grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
SALAD:
3 ears corn — husked
2 tablespoons vegetable oil
12 ounces Romaine lettuce — chopped (use hearts for best appearance)
1 1/2 pounds tomatoes — assorted types, chopped
6 slices thick-sliced bacon — cut in small strips
1/2 cup fresh basil — chopped

  1. Preheat oven to 375°F. For croutons, toss bread with melted butter, salt and pepper. Place on foil lined baking sheet and bake for 7-8 minutes, until golden brown. Remove and set aside to cool.
  2. DRESSING: Combine shallot and vinegar in a medium bowl and allow to sit for 5 minutes. Whisk in buttermilk, mayo, Parm, salt, pepper and sugar. Cover and chill until ready to use, up to 2 days ahead. If you want to make this further ahead, don’t add the shallot and vinegar – wait until half an hour before using to add that, then use it within 2 days.
  3. CORN: Brush corn with oil, season with salt and pepper and grill until nicely brown on all sides. Cool and cut corn from the cobs.
  4. SALAD: Ideally serve this on a large platter (presentation is best this way). Arrange lettuce on the platter. Top with tomatoes, all over, then corn, then sprinkle on the cooked bacon. Drizzle with about 3 T. of the dressing, then sprinkle with croutons, parsley and the just chopped fresh basil. Serve with more dressing on the side.
    Per Serving (you may not use all the dressing, so the calorie count may be off): 712 Calories; 44g Fat (53.8% calories from fat); 17g Protein; 68g Carbohydrate; 6g Dietary Fiber; 37mg Cholesterol; 1531mg Sodium.

Posted in Salad Dressings, on May 25th, 2018.

orange_smoked_paprika_vinaigrette

A vinaigrette riff – kind of regular ingredients – but with smoked paprika for flavor.

Smoked paprika may be an acquired taste. And really, until about 15 years ago I’d never even heard of it. Then it began showing up in food magazines, and cooking classes, and visiting Hungary, I enjoyed it in several things. I bought some in Hungary, and on a subsequent trip I bought the sweet, half-sharp (half sweet and half hot) and smoked. In fact I still have a vacuum sealed bag of sweet in my pantry. It’s about 5 years old (never opened) – I hope it’s still good. But I’m now out of smoked, so will have to find a local source, probably Penzey’s.

Awhile back, because I subscribe to a free book website called BookBub, they sent the daily missive with their list of special-priced e-books at Amazon. In the mix that day was a book called Modern Sauces: More than 150 Recipes for Every Cook, Every Day. It was a real bargain price – probably $1.99. For that day only. So I downloaded it to my Kindle.

If you really asked me, though, I’d tell you that I don’t much like looking at e-cookbooks. It’s not my favorite thing to go find my iPad stand so I can prop it  up on my kitchen counter to read and prepare a recipe. I suppose that makes me old-school in this regard. But I did order this one, because I was pretty sure I wouldn’t have ordered the hard copy (for a whole lot more money, of course). So I did read it – in bed at night, over 2-4 evenings. And I liked the sound of a bunch of recipes in it. This is one of them. I brought my Kindle downstairs to my kitchen and flipped through all the recipes after I’d read the whole book, and I copied the recipes I liked into MasterCook. And here we are.

green_salad_w_orange_paprika_vinaigretteLately I’ve been eating a lot of salads. In that salad above I’ve got a mix of all kinds of veggies, plus a few sliced almonds and bocconcini, the little fresh mozzarella balls.

I’m on a diet. Probably one of these days I’ll write a post about it, but for now, I’m sticking to this new diet that has been very easy for me. In the mornings, I eat my regular yogurt bowl (unsweetened, Fage, plain) with a few berries, walnuts or almonds, a scoop of whey protein powder, a squirt of concentrated liquid turmeric, a drop of vitamin D & K, a tablespoon of ground flaxseed, and now SAM-e). That’s breakfast. Mid-morning I have a handful of nuts. Lunch is usually a bowl of soup – mostly vegetables in chicken/mushroom broth with either ground turkey or chicken, or even lean grass-fed beef. The soup is loaded with all kinds of non-carb vegetables. It’s satisfying and filling. I’ve made 2 big batches of this type of soup recently. Then another handful of nuts in the mid-afternoon, and a 6-ounce “shake” mixture of prebiotics mixed with unsweetened almond milk (which I’ve found I actually like!), and sometime during the day I also have a square or two of intense chocolate (dark, 80% or higher). That’s allowed.

Dinner is usually a salad with plenty of good veggies, some kind of protein (chicken, tuna, or even some lean pork) and a good olive-oil based dressing. And eggs are fine. What’s OUT of my diet is any sugar. Period. (He does say stevia – I use Truvia – is fine in small amounts.) No desserts, and fruit (except berries, although there are a few other fruits you can eat in very small quantities). And it’s working. That’s what I’ll tell you. I’m not eating any complex carbs at all – no bread of any kind, no flour, of course, no beans, no grains, no starchy vegetables (including peas and corn, of course). And no dairy except yogurt and a dib-dab of butter if it’s essential to cooking something. He also allows small portions of cheeses. Do I miss all those things? Sometimes. But it’s not because of hunger. I’m positively amazed that I’m not hungry in between meals, but I’m not. The handful of nuts satisfy any in-between hunger. I can have canned soybeans or edamame beans, so I plan to pick up some of the latter at TJ’s this week. They’d be good added to a soup – for texture. I can have red wine or an ounce of liquor if I want. In moderation of course. There’s a whole lot more complexities to the diet, but that’s it in a nutshell. It’s a diet proscribed by Dr. Stephen Gundry (a heart surgeon). He’s the one who wrote The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain. The conundrum in that book is about the hidden threats in eating lectins, something that exists in lots of foods. There’s a cookbook that goes along with that as well. But his 2017 book is the one I’m following, Dr. Gundry’s Diet Evolution: Turn Off the Genes That Are Killing You and Your Waistline. If you’re interested, go to amazon and search for The Plant Paradox and you’ll get to a page with all of his books and books written by others about his 2 books, including several cookbooks, even one for an instant pot!

But because I’m now eating a salad at least once a day, I’m wanting more variety in dressings. There are a whole slew of oils you can have on this diet, but EVOO is the fav. No cream dressings at all, no sour cream or cream anything (except yogurt, I suppose). I’m fine with salads, as long as I can vary them with different proteins, veggie options and a different dressing every few days. Thank goodness! Hence this new dressing came into rotation.

The author of the Modern Sauces book mentioned that of all the salad dressings she makes (she considers a salad dressing a sauce) this one is her favorite. When an author or writer says that about any food, I’m all in. I made a half of a batch of this to try it out. It’s gone already, so I’ll likely make it again soon. You may see more salad dressings here in coming months. And more veggies, I suppose, in one form or another. Probably not any desserts, though, unless they’re mainly fresh berries! And I’ll still be preparing a protein entrée, so you’ll see some of those recipes. I went to a cooking class (actually 2) recently and I’ll be writing up all those recipes. I took a teeny-tiny taste of each item so I could decide if it was blog-worthy. All of them were.

What’s GOOD: loved the smoked paprika scent/taste in this. Different. Good, for sure.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

* Exported from MasterCook *

Fresh Orange-Smoked Paprika Vinaigrette

Recipe By: from Modern Sauces, 2017
Serving Size: 4-8

3 tablespoons fresh orange juice
1/2 teaspoon orange zest — lightly packed, finely grated
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon granulated sugar — or substitute Truvia or stevia
2 drops sriracha sauce
1/4 teaspoon salt
1/2 cup EVOO

1. In a small bowl whisk together the orange juice, orange zest, vinegar, paprika, sugar [or sweetener], Sriracha and salt, until the sugar and salt are dissolved. Gradually whisk in oil a little at a time, until the dressing is creamy and blended.
2. Taste and adjust the flavor balance and seasoning. Whisk again to blend just before using. Will keep for a week.
Per Serving: 124 Calories; 14g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium.

Posted in Salad Dressings, on May 13th, 2017.

green_goddess_dressing_spoon

A winner of a recipe from the folks at Cook’s Illustrated.

You’ve read here before that I record all the TV shows from America’s Test Kitchen and from Cook’s Country. I’m not sure which one discussed this recipe, but it’s credited to C.C. (the magazine) in April of 2006. Here on my blog I have another version of Green Goddess that is supposedly from the source, a hotel in San Francisco. But, the folks at ATK wanted to make it even better, and now that I’ve made it myself, I agree, this version is just wonderful. And much better than the other one.

What’s different? Well, first off, you soak dried tarragon (not fresh) in some water and lemon juice for 15 minutes. That obviously brings out the tarragon flavor. I think I like dried tarragon better than fresh anyway. I have a very hard time growing tarragon here – perhaps our summers are too hot. Don’t know . . . so what I have is French tarragon. Then you mix the tarragon concoction with mayo, a little bit of sour cream, fresh parsley, garlic, and one full sized, good-quality anchovy fillet that’s rinsed and blotted with a paper towel. This is whizzed up in the blender. Now, I also added the chives to the blender – in the recipe it said to add them after whizzing in the blender. Then I tasted it for salt and pepper (didn’t think it needed either) and let it chill. Right out of the blender it didn’t wow me at all, but several hours later, after melding the flavors, I thought it was delish.

green_goddess_in_saladAccording to the recipe, the dressing only keeps for 24 hours. I wasn’t sure why that would be – after 2 days (so I was a whole day past it’s use by date) I made one last salad for myself to use it up, and what I noticed was that the garlic had overpowered the dressing – that kind of sharp, not-so-good hot taste. As a family of one, I would not make this size (to serve 8) as I’d never be able to use it up. So keep that in mind when you make it – only make enough to use in 24 hours!

What’s GOOD: the tarragon flavor, which is part of what makes Green Goddess a Green Goddess, is perfect – just the right amount. The anchovy fillet is not noticeable at all – kind of like in Caesar dressing – it’s a good umami flavor. It’s a lovely green color. Rich. Altogether delicious.

What’s NOT: only that you’re supposed to use it up within 24 hours.

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Green Goddess Dressing

Recipe By: Cook’s Country
Serving Size: 8

2 teaspoons dried tarragon
1 tablespoon lemon juice
1 tablespoon water
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh parsley — roughly chopped
1 medium clove garlic — chopped
1 anchovy fillet — rinsed and dried
1/4 cup chopped chives
salt and pepper to taste

1. In a small bowl, combine the tarragon, lemon juice, and water. Allow those ingredients to sit for 15 minutes.
2. Using a blender, process the tarragon mixture, mayonnaise, sour cream, parsley, garlic and anchovies until smooth. Scrape down the sides of the blender jar as necessary.
3. Transfer to bowl, stir in the chives, season with salt and pepper. Chill about an hour before serving to allow the flavors to meld.
4. Can be stored, covered, in the refrigerator up to 1 day. (After 24 hours the garlic overpowers the flavors.)
Per Serving: 168 Calories; 19g Fat (96.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 141mg Sodium.

Posted in Salad Dressings, on December 13th, 2016.

meyer_lemon_vinaigrette1

A simple dressing – amped  up with the tiniest amount of balsamic and  mayo. But loads of garlic give it flavor.

Running out of salad dressing is a semi-catastrophe for me. I like home made salad dressings, and now that I’m a family of one, when I make them, they last awhile. So I make smaller batches. This one was just perfect for that, as it made enough for about 5-6 salads. I often make myself a green salad with oodles of veggies in it, for lunch. I either have a hard boiled egg to put in it, or some leftover chicken. I used to buy lots of Trader Joe’s prepared salads (they carry a bunch and they’re quite inexpensive) but I’ve gotten tired of them, and they also aren’t very discerning when it comes to chopping up Romaine ribs. I don’t like the base ends of Romaine (do you?) so I have to pick them out. Once, with one of those prepared salads, after removing all the big chunks of Romaine ribs I had a very, very small salad! That may have been the day I decided I really should just make my own. I have a certain combo of things that I like in my salads: thinly chopped celery, a few sugar snap peas, a radish, a carrot, maybe a bit of chopped fennel, and either Feta or some of the Mexican Cotija cheese crumbled over it.

This particular recipe came from Sunset Magazine, and the people who tried it gave it a 5-star rating. I knew I’d try it at some point. It was in with a stack of magazine clippings I’ve recently added to my computer. I’m so happy to NOT have little piles of them here and there. The joy of the internet is that when I spot a recipe in a magazine I just go to my computer and do a search and 99% of the time I can find it online and it’s such an easy task to transfer it to my MasterCook software. If I’ve read the recipe when I’m out somewhere, I type it into my smart phone app Evernote, then when I get home I just look it up. I’ve found, after years of doing this, that it helps to put in, for instance: meyer lemon vinaigrette sunset magazine. It will find it right away. Putting in just the title will give you 1001 results. So do write down the source and use it in your search string.

The dressing: It took little or no time to put it together. I smashed the garlic clove first, measured out the lemon juice and oil too. A note about the MEYER LEMONS. Not everybody can get them, I know, so my advice is to use regular lemons and add either a little bit of orange juice (about 15% or so) instead of lemon juice, or add a bit more sugar. Meyer lemons are a hybrid of Mandarin orange and a regular lemon, so the juice is slightly sweeter. I have a very prolific Meyer lemon tree outside my front door that just keeps coming nearly year ‘round. It’s an old tree, and I suspect it’s in the beginning of “old age,” so it’s not producing as many as it did before, but then, so am I, and I don’t use them as frequently now that my DH is gone. So maybe the lemon tree and I are aging gracefully together.

What’s GOOD: the overall CLEAN flavor. Even with the speck of balsamic and mayo (neither of which I could discern) it had a lively, bright taste. The lemon zest gives it a bit of zing. Altogether lovely. Do I like it better than any of my favorite salad dressings? Hmm. Perhaps not, but I liked it for a change.

What’s NOT: nothing at all. I liked the dressing.

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Meyer Lemon Vinaigrette

Recipe By: Sunset Magazine
Serving Size: 6

Zest of 1 Meyer lemon
3 tablespoons Meyer lemon juice
3 tablespoons extra-virgin olive oil
3/8 teaspoon fine sea salt
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons mayonnaise
3/4 teaspoon sugar
1 1/2 cloves garlic — minced or smashed

1. Whisk ingredients together in a bowl until smooth. Keeps about a week, chilled.
2. MEYER LEMONS: If you don’t have them, use regular lemons and replace a bit of the juice with orange juice and/or add a bit more sugar. Meyer lemons are sweeter than regular lemons.
Per Serving: 71 Calories; 8g Fat (94.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 124mg Sodium.

Posted in Salad Dressings, Salads, on February 8th, 2015.

arugula_greens_salad_oranges_peppered_walnuts

 It seems like most green salads, these days, are filled with all kinds of non-vegetable goodies. In this case, instead of tomatoes, or sugar snap peas, celery and carrots, this one has crumbles of blue cheese, peppered walnuts, some orange slices, and it’s tossed in a sweet honey and apple cider vinegar dressing.

A few weeks ago I needed to take a salad to a church event (a ladies luncheon). Most everyone brought a salad, a couple made dessert. I went through all kinds of salad recipes looking for one that interested me. Finally found one in a relatively newer cookbook I have called From Terra’s Table, featuring recipes from the author’s restaurant and some other San Diego restaurateurs. But I changed it all around. It called for arugula and radicchio. I couldn’t find the radicchio, so had to substitute greens that contained some radicchio and colorful red greenery. The recipe called for walnuts that were coated in a spice egg white mixture and baked. I decided to make my favorite Peppered Pecans, but instead of pecans (the way I usually make it) I used walnuts instead. I had mostly walnut oil for the dressing, but not enough to make this, so had to substitute hazelnut oil for part of it. I had some good Humboldt Fog blue which I did crumble in the salad, and just because I had a nice, big juicy orange in my kitchen, I decided to add that as well.

Hence, this recipe is not true (much) to the original recipe. I altered the dressing a little bit. I altered the greens. And I made different nuts. So, really, it’s almost a new recipe. I’m sorry my photo isn’t better above – I used my cell phone at the event and didn’t have the best light.

What’s GOOD: I really liked the dressing, but it is on the sweet side. I also enjoyed the orange in this, and the texture from the peppered pecans for sure. I used less of the blue cheese since I think blue can overpower a salad. I’d have liked some sturdier greens in this (maybe some Romaine, but not a lot) because those multi-colored greens are so very tender. I’ve changed that in the recipe below, but you can use your own judgment when you make it yourself. It’s very pretty – especially with the orange slices visible.

What’s NOT: nothing really, other than you do have to prepare the walnuts, the dressing, and at the last minute toss it all and peel & slice the orange. Not something I’d make for a weeknight dinner, but great to take to someone else’s home if this is all you’re making.

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Arugula and Radicchio Salad with Blue Cheese, Oranges and Peppered Walnuts

Recipe By: Adapted from a recipe from (now closed) Terra Restaurant, San Diego
Serving Size: 5 (maybe more)

PEPPERED WALNUTS:
2 tablespoons sugar
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup walnut halves
HONEY-WALNUT VINAIGRETTE:
3/8 cup honey
3/8 cup apple cider vinegar
1 cup walnut oil — plus 1 tablespoon
1 tablespoon shallots — minced
1 tablespoon fresh thyme — minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
SALAD:
1/2 pound arugula
1/4 pound radicchio — sliced (or use multicolored greens)
2 cups Romaine lettuce — chopped
1/4 cup blue cheese — (I used Humboldt Fog)
1 whole orange — peeled, thinly sliced

1. WALNUTS: Place a baking sheet or jelly roll pan next to your range before you start.
2. In a small bowl combine sugar, salt and pepper, and stir to combine.
3. Heat a large wok or heavy skillet over high heat. Add nuts and toss until walnuts are warm, about 1 minute.
4. Sprinkle nuts with HALF of the sugar mixture and toss until the sugar melts. Add remaining sugar mixture and toss again until sugar melts, then IMMEDIATELY pour out onto the baking sheet. Spread nuts out and allow to cool. The nuts won’t absorb all of the sugar mixture – it caramelizes, but just throw out the extra. The nuts will keep, stored in a plastic bag, for about 3-4 weeks. (Allow pan to cool, then fill with hot water – I use a nonstick pan for this.)
5. VINAIGRETTE: Combine the liquid ingredients in a blender and puree until smooth. Pour into a jar, add other ingredients, shake and set aside (extra dressing will keep for 2 weeks, refrigerated). You won’t use all the dressing on this salad.
6. SALAD: In a large bowl combine the arugula, Romaine and radicchio (or greens). Add enough salad dressing so the leaves shine. Taste for seasonings, then add the crumbled cheese on top, add peppered walnuts and orange slices. Serve immediately.
Per Serving (incorrect as you’ll have dressing left over): 611 Calories; 53g Fat (74.2% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 377mg Sodium.

Posted in Salad Dressings, Salads, on March 16th, 2014.

crunchy_napa_cabbage_salad

Oh gosh, this salad is just SO good. I think I could eat this every other night for the rest of my life and not get tired of it. Does that tell you anything? Like – – you need to make this? It’s that good!

So what is this stuff? It’s mostly Napa cabbage cut into narrow shreds, a whole bunch of radishes, some snow peas (or sugar snap, because that’s what I had on hand), some green onions and toasted almonds. All that cloaked in a really delicious mayo-based dressing that’s sweet with a little bit of sugar, sour with a bit of white wine vinegar (I used white balsamic), and flavored with ground ginger, a bit of cayenne, a garlic clove and just a smidgen of toasted sesame oil and soy sauce. Then you add a cup of mayo. The salad part can be made ahead; so can the dressing; then you just combine them before serving, although you don’t use all the dressing. The salad is best served immediately, or within a few hours. The next day the cabbage is somewhat wilted, but the salad is still edible. Not at its peak, but still tasty. I don’t eat left over green salad cuz the green leaves just get limp – and to me they’re inedible. This cabbage salad was nowhere near that, so it IS definitely edible one day later.

The CRUNCH? It comes from the cabbage, the radishes, the peas and even the toasted almonds. All of it is crunchy. The origin of this recipe is Sunset Magazine. A month or two ago the magazine did a 25-year retrospective of their favorite recipes. This recipe – THIS ONE – was the #1 nominated recipe (from both readers and editors). More reason to make it. Again and again and again.

What makes it special? I’d say it’s the salad dressing. It has just a hint of Asian flavor (from the soy sauce and toasted sesame oil) but it’s very subtle. Truly, it is subtle. And I particularly liked the hint of sweet in it too. And the faint hint of heat from the cayenne. And it’s probably from the variety of veggies. The combo is just different. I don’t know who came up with this recipe, but I tip my hat to her/him.

What’s GOOD: absolutely everything. Love-love-love this salad. It’s going to go onto my favs list if that’s any indication of just how good it is.
What’s NOT: Nothing, other than the time required to slice and shred the veggies. But worth it, for sure.

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Crunchy Napa Cabbage Slaw

Recipe By: Sunset, January 2014
Serving Size: 8

1 pound Napa cabbage — coarsely shredded
12 ounces snow peas — strings removed, thinly sliced (or sugar snap peas)
1 1/3 cups radishes — thinly sliced
1 1/3 cups green onions — (including green tops), thinly sliced
1 1/3 cups cilantro — lightly packed, chopped
2/3 cup slivered almonds — toasted
CREAMY SOY DRESSING: (you’ll use 3/4 of this to dress the above salad)
3 tablespoons sugar
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1 clove garlic — peeled, minced
1/2 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
1 cup mayonnaise

1. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.
2. DRESSING: Whisk together sugar, white wine vinegar, soy sauce, garlic clove, ground ginger and toasted sesame oil, and cayenne. Whisk in 1 cup mayonnaise.
3. Add about three-quarters of dressing and the almonds to cabbage mixture; mix to coat. Taste and mix in more dressing if you like. Pour into a serving bowl.
Per Serving (not accurate as you don’t use all the dressing in the recipe): 342 Calories; 30g Fat (74.5% calories from fat); 6g Protein; 17g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 306mg Sodium.

Posted in Salad Dressings, on March 14th, 2014.

apple_cider_vinaigrette_close

The other night I made the best salad. I can’t say that on any ordinary evening I feel my green salads are exceptional. They’re GOOD, but not exceptional. And usually they’re good because I make my own salad dressings. This one, though, was about the salad itself, and it was likely enhanced because of the dressing. I’ll tell you about what was in it down below. . . it’s not like I could even come up with a recipe, exactly. But I will tell you what I put in this one.

The dressing, though, is what I’m mostly telling you about today. But first, I want to talk a bit about vinegar. If you read any of the foodie magazines, you’ve likely read somewhere about the sad state of apple cider vinegar in our country. Most of the stuff we buy at the grocery store (Heinz included) is just the straight white vinegar with a little bit of brownish coloring in it. It’s not cider vinegar at all. apple_cider_vinaigrette_in_cruet

According to Wikipedia, apple cider vinegar a type of vinegar [that is supposed to be] made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.

If you’re lucky enough to find apple cider vinegar that comes from some local farms, all the better, but on a bulk note, I generally buy Bragg Apple Cider Vinegar. According to their website,

“Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. . . Bragg Organic Raw Apple Cider Vinegar is made from delicious, healthy, organically grown apples.”

bragg_vinegarAt upscale markets you can sometimes find lovely winery-produced wine vinegar and at organic farms (particularly apple orchards, I’d guess) you may be able to buy apple cider vinegar. Since I see that rarely, as I mentioned, I buy Bragg Apple Cider Vinegar Organic Raw — 32 fl oz – sometimes even at my regular grocery store. I prefer to buy the unfiltered that contains the “mother,” a clump of yeasty, spongy stuff that you’ll sometimes find in the bottom of a bottle of vinegar (only the apple cider type).

Back to this dressing, though . . . I went to my most recent salad dressing cookbook I bought last year, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. By Michele Anna Jordan. I leafed through, looking at every recipe. I’ve added one of her recipes in this book to my regular rotation, the Molasses Honey Vinaigrette. And I settled on this one to try something different. I did make two tiny changes – I used apple juice concentrate mixed with a little water (so it may have been slightly more concentrated than her recipe; and after tasting the dressing, I decided it was just a tad too acidic, so I added another T. of oil.

Why use Bragg?

Simple: it’s a true cider vinegar made with the must of apples, not just a white vinegar that’s colored to look like cider vinegar.

According to the author, she prefers to use this dressing on a cabbage slaw or on a chicken or duck salad. (I used it on a green salad!) She offers 4 variations on the recipe below – I have included them in the recipe below, although I haven’t tried any of these variations. A spicy version: adding 2 T. apricot, kumquat or fig jam and  3-4 garlic cloves (wow, 3-4?). Another variation has 1/2 cup pureed fresh mango in it and cilantro. A 3rd one adds 2 T. hot pepper jam, like jalapeno jelly; yet a 4th adds 1-2 tsp. chipotle chile powder and a T. of crème fraiche.

So, the mixture is combined in a glass jar, or as I did, in my handy-dandy Chef’n Emulstir 2.0, Salad Dressing Mixer. It was a gift for Christmas, and I will say, I use it a lot. After I make a salad dressing, of course, it resides in the refrigerator. Depending on what kind of oil I’ve used, it may be really firm (as in EVOO) and a bit thinner if I’ve used canola oil. I take the Chef’n Emulstir out of the refrigerator when I start fixing dinner, so that by the time I’m ready to toss the salad, it’s warmed up and will pour out of the spout and doesn’t clump on the salad. First, though, you grab the jar and flex the green handle thingy, which rotates inside the bottle, hence stirring it up well – emulsifying it as best I can.

The SALAD, then . . . for a salad to serve 3 people (we had a houseguest, our friend Joe Casali, of the Italian mushroom story) I used about 1 1/2 cups of Romaine, about 3/4 cup of arugula that I chopped up coarsely, 1-2 leaves of red leaf lettuce, 1/4 cup chopped-up sugar snap peas, about 1/2 cup chopped celery, mostly inner pieces, 1 medium tomato, chopped up in fairly small pieces, about 3 tablespoons of Feta cheese, crumbled, 2 T. toasted almonds, a few dried cranberries (craisins), a few pepitas, and lastly after dressing and plating the salads, I added 2 slices of avocado on each one.

What’s GOOD: I liked this dressing a lot. I have just enough for another salad. The author says to use up all the dressing in one go, but I didn’t do that. I’ll add an addendum here if I find the dressing doesn’t taste great at the 2nd iteration.
What’s NOT: nothing that I can think of. All dressings are best the day they’re made, but that doesn’t keep me from making larger quantities. Nothing in dressings can really spoil except with very long term storage (the oil could turn rancid, but that’s a long shot).

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Apple Cider Vinaigrette

Recipe By: Adapted very slightly from Michele Anna Jordan, from her book Vinaigrettes and Other Dressings
Serving Size: 6

2 tablespoons apple juice, frozen concentrate
1 tablespoon water
2 tablespoons apple cider vinegar — [I use Bragg brand]
3/4 teaspoon Kosher salt
Freshly ground black pepper
6 tablespoons extra virgin olive oil — [I used about a tablespoon more]

1. In a glass jar add the apple juice concentrate and water. Stir or shake to combine.
2. Add the remaining ingredients and shake well before pouring over a green salad of your choice. Also goes well on a cabbage slaw or a chicken salad.
NOTES: VARIATIONS (I haven’t tried any of these):
(1) Zesty – add 2 T. apricot, kumquat or fig jam and 3-4 minced garlic cloves. Serve on pork or pork sliders.
(2) Mango – add 1/2 cup fresh mango puree and 2 T cilantro leaves. This one is best on fruit salads.
(3) Spicy – add 2 T. hot pepper jam – serve with chevre cheese and leafy greens.
(4) Smoky – add 1-2 tsp chipotle chili powder and a T. of creme fraiche. This particularly goes well with carrots, jicama and radishes.
Per Serving: 130 Calories; 14g Fat (91.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 237mg Sodium.



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