READING ISSUES

Reading four books at once but can't seem to finish any.  Do you do that?  Having more than one book going at a time?  It usually happens for me when a book that I'm reading is too big to tuck inside my handbag and a trip is looming ahead and I'll want to have something good on my Kindle.  Charles Dickens A Life is a good example.  Too big to lug around (for me, anyway) and  I should have downloaded to my Kindle.  But I like to have the serious books on hand to add to my library.  There have been a few times I've purchased the book AND downloaded it to my Kindle but I try not to do that too often.  All very conflicting, don't you think? The more options we have the harder it is.

By the way, Dickens is excellent but I seem to be irritated with Dickens the more I read about him.  His wife is a saint (so far anyway).  I'm not quite halfway through so maybe I should withhold judgment.  Well-written, of course since it's by Claire Tomalin.  If you haven't read her biography of Samuel Pepys, please do so.  It's a treat.

On my Kindle, I have the latest P.D. James which is a departure from her usual blood and gore.  The clever Ms. James has picked up with the lives of Elizabeth and Mr. Darcy where Jane Austen left off.  Death Comes to Pemberley is great fun although some sentences don't ring quite true. But good for James for giving it a go.

Daily Lit is bringing me The House of Seven Gables bit by bit and it is getting creepier and creepier.  Love it. Nathaniel Hawthorne is brilliant at the details and leading the reader down the path of suspense.

And finally, Napoleon Hill's Outwitting the Devil is making me rethink some things--especially about fear keeping us from pursuing our dreams.  My friend, Robby, brought this to me at the end of my recovery from knee surgery.  Hill's interview with the Devil is fascinating, similar in a sense to C.S. Lewis' The Screwtape Letters.  This is a book you can pick up after a few days and read a few pages--there isn't a plot line other than to read the various ways our souls are stolen (you know, no big deal).

Oh, and thanks to Mary's Library, I just downloaded Twelve Drummers Drumming by C.C. Bennison.  It is a traditional British village cozy.  Yay!

So, a little reading here and a little reading there adds to life's interest but doesn't work so well when you are someone who likes to eventually finish a book.

SPICED PECAN PUMPKIN BREAD - Williams Sonoma (cheating)

Yes, I cheated. Pumpkin bread not from scratch.  But don't you ever walk into your pantry or open up your cupboard and find the yummy quick bread mix that you bought, stashed away, forgot about, and then discover it's about to expire?  Maybe that's just me.  You all are probably super organized. I noticed the bread mix in the nick of time.  And then, as I rummaged around for a bread pan, discovered that I also bought a darling bread pan (on sale) for making this specific bread. A year ago.  What is wrong with my brain? Don't answer.

So, this morning I made this yummy bread adding in a handful of chocolate chips that were lonely in its 3/4 empty bag--nice to get rid of a few things on my pantry shelf.  And within 20 minutes my house was a divine atmosphere of pumpkin, pecans, and a hint of chocolate.  If you've ever wondered about Williams-Sonomas quick bread mixes, let me tell you they are excellent.

APPLE SHARLOTKA - Smitten Kitchen

I had a bin with some Granny Smiths that needed eating up.  So, even though I have posted several apple cake recipes (and loved them all) this one caught my eye.  Not too many ingredients, not too many steps.  Score.  


It is pretty but plain, not too sweet.  But ice cream doesn't seem fitting.  A dollop of Greek yogurt (really, we seem to put it on a lot of various goodies) and maybe a drizzle of agave syrup over the yogurt.  Perfect. Probably great for breakfast, too. 

Apple Sharlotka - Smitten Kitchen

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. 

CHICKEN WITH YOGURT AND INDIAN SPICES & BASMATI RICE - Mark Bittman

My cute nephew and his girlfriend gave me Mark Bittman's How to Cook Everything app for my iPad (which also transferred to my iPhone) and I love it.  So, as I sat in the parking lot after spin class scrolling through recipes, I quickly came across this one and lo and behold I had every single ingredient on hand (yes, every one of those spices, thank you Penzey's) and did not have to go to the grocery store--hooray!

I am a fan of Bittman's app--it is super easy and I think I'm going to love trying his recipes. I also made his Rice Pilaf, Seven Ways which was delicious.

Back to the chicken, I subbed chicken thighs for a whole chicken and used more chicken than the recipe called for, so it wasn't quite as saucy as I would have liked.  But the flavor was still excellent.  It is spicy but the adventurous eight year old twins who live next door gobbled it down, so if you have kids give it a try.  Perfect meal for a cold night in front of the fireplace (below 50 degrees here in AZ!) waiting for Downton Abbey.

Makes: 4 servings

Time: About 45 minutes

1/4 cup peanut or neutral oil, like grapeseed or corn

1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts

1 large or 2 medium onions, sliced

Salt and freshly ground black pepper

1 tablespoon chopped garlic

1 tablespoon chopped or grated fresh ginger or

1 teaspoon ground ginger

1/2 teaspoon cayenne, or to taste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2 cups yogurt

Chopped fresh cilantro leaves for garnish

1. Put the oil in a deep skillet with a lid or a Dutch oven over medium-high heat. When hot, add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary; the process will take 10 to 15 minutes. (You can skip this step if you like; heat a tablespoon of oil and go directly to cooking the onions.)

2. When the chicken is nicely browned, remove it from the skillet and turn the heat down to medium. Pour or spoon off all but a tablespoon of the oil. Stir in the onions, along with some salt and pepper. Cook, stirring, until the onions soften, about 5 minutes. Add the garlic, ginger, and spices, along with 1/2 teaspoon freshly ground black pepper. Cook with the onions, stirring, until very aromatic, 2 or 3 minutes. Stir in the yogurt, then return the chicken pieces to the pan.

3. Cover and cook over medium-low heat so that the mixture doesn’t boil, turning the pieces every 5 minutes or so, until the chicken is cooked through,10 to 20 minutes (longer if you skipped the browning step); it’s okay if the mixture curdles a bit. The bird is done when an instant-read thermometer inserted into the thickest part of the thigh reads 155–165°F. Taste and adjust the seasoning, garnish with cilantro, and serve.

Rice Pilaf, Seven Ways

Makes 4 servings

Time: About 30 minutes, plus a little time to rest

Easy, fast, and reliable, pilaf has another bonus: Cooking it in advance (slightly) is not just possible but desirable.

2 to 4 tablespoons butter or extra virgin olive oil

1 cup chopped onion

1 1/2 cups rice, preferably basmati

Salt and freshly ground black pepper

2 1/2 cups stock

Chopped fresh parsley leaves for garnish

  

1. Put 2 tablespoons of the butter or oil in a large, deep skillet with a lid over medium-high heat. When the butter is melted or the oil is hot, add the onion. Cook, stirring, until the onion softens, about 5 minutes.

2. Add the rice all at once, turn the heat down to medium, and stir until the rice is glossy, completely coated with butter or oil, and starting to color lightly, about 5 minutes. Season well with salt and pepper, then turn the heat down to low and add the stock all at once. Stir once or twice, then cover the pan.

3. Cook until most of the liquid is absorbed, about 15 minutes. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes. Add the remaining butter or oil if you like and fluff with a fork. Taste and adjust the seasoning, fluff again, garnish, and serve.

THE ATTENBURY EMERALDS by Jill Paton Walsh

Yes, I finally finished a book!  I've been a bit laid up recently (but am now on the mend) and for some reason could not plow through my current read, Charles Dickens: A Life by Claire Tomalin.  Which is a bummer since I had hoped to finish reading the 400 remaining pages!

However, light reading was no problem.  So, I loaded The Attenbury Emeralds onto my Kindle and read away.  As I've mentioned before, I have a crush on Lord Peter Wimsey and am so happy that Jill Paton Walsh has continued the series created by Dorothy Sayers.

The aftermath of World War II, missing emeralds, murders, and the Wimsey family keeping up with societal changes makes for a satisfying read.  I recommend.

CHRISTMAS TRIP TO THE O.C.

Since October, I've traveled to New York, Washington, DC, Savannah, Charleston, and Orange County.  The trips were terrific and while I haven't posted about those trips, I'm posting the most recent trip to California now because every picture is so Christmasy (is that a word?) that I thought you might get some design inspiration from Roger's Gardens and Disneyland.

Roger's Gardens is a destination in itself.  My friend Pam thinks admission should be charged (shhhh on that idea) because it is so fabulous.  Always impeccably decorated, even the bedding plants are laid out in style.

          Love this lady.  The wreath elegantly placed on her shoulders looks as dressy as a fur collar.

If I had a real tree, this would be it.  I believe it's a Silver Tip and I love all that space between branches. Ornaments could dangle away and really show off for Christmas.

This tablescape is gorgeous.  The all white tree looks smashing against the persimmon-colored berries.

                                    Love the combining of various shades of green and brown.

                                      Again, white branches really make the other colors pop.

                                              Santa are all spiffed-up standing in a row.

       Green apples are always a favorite of mine.  The apples works with any seasonal decor (okay,         maybe not Halloween).

     The center of this wreath is sharply cut twigs.  Gorgeous brown velvet bow ripples along the sides.

This is three different pieces put together - a wood pedestal, a glass vase stuffed with red roses, and a lantern sitting atop.

                                           Can you tell I love anything with that bright green?

                                                                         Finally, a bit of red.

The permanent train station is also decked out for Christmas.  If I had't been traveling by plane, I would have purchased several of those little chartreuse spruce trees to bring home.

Now, believe it or not, the above picture is taken at Disneyland.  Yes!  Isn't it a clever way to grow and display herbs and salad greens?  And wouldn't any one of those pots make a great Christmas gift?  I think so.

                                                    Sleeping Beauty Castle all decked out.

My family (and friend, Miss Jennifer) and I had a super time roaming around Roger's Gardens.  And December isn't December without our family's annual pilgrimage to Disneyland. Hope you picked up some design ideas from the pics above!

TRACKING 2012

How do you keep track of your doings?  I'm always conflicted between paper and devices. Love both. Pluses and minuses for each.  I carry two smart phones: iPhone for personal, Blackberry for work.  And last year my darling friend Jennifer gave me a beautiful green Italian leather diary (see above). I had admired hers for quite some time.  The feel is rich but after a year of use I realize I need something larger for scribbling down more notes.

So, for next year's tracking of my life,  I'm giving the good old classic Moleskine a try.  Color choices: red or black.  Wishing there were a few more options, I picked red.

One of the great things about Moleskine is the price--less than $20.  While I would love a beautiful Smythson, specifically this one:

Moleskine wins (for now).

POST THANKSGIVING TREAT - Cranberry Sauce and Yogurt

Second shelf of fridge.  Half empty container of Fage Greek yogurt.  Half empty container of Trader Joe's Fresh Cranberry Sauce. Hmmm, wouldn't that be a good pairing?

Why, yes, it would be very good.  Sweet, tart, creamy, no fat, not too many calories (ok, yes, there is sugar in that sauce). Breakfast? Afternoon pick-me-up? Dessert? Yep.  It can be whatever you need it to be.

Head to Trader Joe's before the cranberry sauce is gone--it is seasonal.

LATEST OBSESSION - MZ Wallace Navy Bedford Bianca

I love bags.  Actually, that is an understatement.  I obsess about bags.  All sorts.  Clutches, satchels,  totes, shoulder bags, cross body, you name it, I love it.

I first heard about MZ Wallace from my friends Kathleen and Liz.  They heard about it from Liz's sister, Diane. I tell you this because I haven't been able to find this brand in AZ.  Nylon bags with leather trim--really? Yes.  Lightweight when empty.  Super for travel.  Cleans up beautifully.  Fun colors with--Yes!--contrasting interior lining.  Not black.  Doesn't it drive you crazy to dig around the bottom of a black interior bag?  It does me.  I love a light to medium color on the inside--much easier to find that lipstick that jumped out into the depths of my bag from the safety of my cosmetic pouch.

The bag pictured to the left is my latest obsession. It is a rich navy blue, with black leather straps, and a bit of red peeking out of the leather seams.  The interior is a light taupe color.  And it comes with a nice strap to wear it as a cross body bag which is perfect for traveling. The photo does not do it justice.  I've seen it in person in the teeny tiny upper east side shop in New York.  Loved it in the light tan color but wanted it in something a bit more rich looking.  This navy should do it.

So, since I absolutely can't justify a new bag. Well, a full-priced bag, I should say (I can pretty much rationalize anything), I will have to wait until I find a decent discount on this one.  But I'm dreaming of taking it on my next out-of-the-country trip knowing it will be the perfect bag.  How long can I wait?

A RED HERRING WITHOUT MUSTARD - Alan Bradley - Book Review

Flavia de Luce is a smart little chickadee.  A Red Herring without Mustard is the third in the Flavia de Luce novels and I find the stories to be a treat.  I want to swoop in and tell her bratty sisters to stop it and play nice.  I would like to smack her detached Father and tell him to wake up! Yes, your wife has moved on to the next life but, really, get a grip and start paying attention to these three girls you have.  In other words, I become an engaged reader and that is usually a good sign.

You don't have to read the books in order but I do think it helps since 11 year old Flavia looks back a few times at previous incidents.  She snoops around on her trusty bicycle, Gladys, solving crimes in her little village of Bishop's Lacey and spends time in her laboratory at her ancestral home, Buckshaw, plotting ways to seek revenge on her two older sisters. Anyway, Alan Bradley has written a fine series that I recommend.

SPICY PULLED PORK - Pioneer Woman Cooks PARMESAN-ROASTED BROCCOLI - Barefoot Contessa

Another yummy shredded pork dish.  Not too saucy but I think that's because I should have doubled the ingredients since I practically doubled the amount of pork used.  But, it was delicious and not too spicy.

Spicy Pulled Pork - Pioneer Woman Cooks

Ingredients

• 4 pounds (up To 7 Pounds) Pork Shoulder (I used a 12 pound Pork Shoulder, had tons of leftovers)
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon (to 2 Tablespoons) Salt
• Pepper To Taste
• 3 cloves (to 4 Cloves) Garlic
• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
• 1/4 cup Brown Sugar
• 1 whole Onion
• Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

Add dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. 

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Rub it into every nook and cranny of the meat, tucking it under folds an in crevices.

Place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

The broccoli wasn't quite the hit I had hoped for.  It was waaaay too lemony.  Next time I would skip the lemons altogether.  Garlic, parmesan cheese, pine nuts, and basil were enough of a pick me up to the broccoli and the lemon was just too tart.  If I make it again without the lemon, I'll let you know.

PARMESAN-ROASTED BROCCOLI - Barefoot Contessa

Ingredients 4 to 5 pounds broccoli  4 garlic cloves, peeled and thinly sliced  olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon  freshly ground black pepper  2 teaspoons grated lemon zest (too much lemon zest for my family) 2 tablespoons freshly squeezed lemon juice (too much lemon juice for my family) 3 tablespoons pine nuts, toasted  1/3 cup freshly grated Parmesan cheese  2 tablespoons julienned fresh basil leaves (about 12 leaves)   Preheat the oven to 425 degrees F.   Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with  5 tablespoons olive oil. Sprinkle with the salt and pepper.  Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.Remove the broccoli from the oven and  immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.