The Late Show by Michael Connelly (Renee Ballard #1)

The Late Show by Michael Connelly

My rating: 4 of 5 stars



Jacket Blurb: Renée Ballard works the night shift in Hollywood, beginning many investigations but finishing none as each morning she turns her cases over to day shift detectives. A once up-and-coming detective, she's been given this beat as punishment after filing a sexual harassment complaint against a supervisor.

But one night she catches two cases she doesn't want to part with: the brutal beating of a prostitute left for dead in a parking lot and the killing of a young woman in a nightclub shooting. Ballard is determined not to give up at dawn. Against orders and her own partner's wishes, she works both cases by day while maintaining her shift by night. As the cases entwine they pull her closer to her own demons and the reason she won't give up her job no matter what the department throws at her.

Read as an audio book.

I've read and reviewed Connelly's Harry Bosch series, which I have for the most part enjoyed, with the exception that Bosch is a total git. I was on the fence about picking up The Late Show, but needed something to read for my commute and it was on sale.

I have to say I was pleasantly surprised and pleased with the first installment with Renee. I found her to be an interesting character, fairly well balanced in her approach to being a detective, treats her fellow detectives with respect but isn't afraid to push. I also liked the double mystery in this installment.

There were a handful of things that rubbed me the wrong way - not enough to set aside the book or stop reading the series - but notable on their own:

Her dog Lola. Not wild about how the dog spent most of the time with the dog sitter. Pick up the dog, then dump the dog off. That's not fair to the dog and I fully admit, my quirk.

Repetitive statements such as "the late show". Yeah, I got that "the late show" is police jargon for working the night shift after the first 10 times it was used. After that, it just felt forced.

I am not a fan of turning the female protagonist in any book into a sexual victim. It's demeaning and not necessary.

There is a scene in the book where Renee paddles out into the fog on the ocean...for someone as skilled on the water as she is - a dumb move. Yes, the scene has meaning, but given her knowledge of surfing, it was dumb.

So perhaps a bit nit-picky, but that's what a review is about - just an opinion and discussion about what worked for the reader or didn't work. I thought this was a strong and engaging read, the twists and turns were well done, the narrator did a very good performance, and I am looking forward to checking out the next installment.



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Recipe Review catch up

Life and work got a bit busy, we took a trip to New Orleans, and with all of that I fell behind getting my recipes posted. So this is a recap new recipes from the last several weeks. 


Slow Cooker Carne Picada Tacos (Eating Well, Sept 2019)
It's slow cooker season again, and with busy schedules I need meals that don't require a lot of prep and provide leftovers for several meals.This fit the bill.

I will note one major substitution - I swapped out the beef and used a pork shoulder. I combined the sliced jalapenos with the meat rather than serving separately. I also confess I used a pico de gallo I bought at the store. Like I said, I needed easy easy easy.

Would I make this again? Absolutely! This was perfectly seasoned for us, it made enough for the week, and it's kinda versatile. The base recipe can be used in a variety of ways such as enchiladas, over baked potatoes, or even on top of nachos. Recommended!

Serves 8-10

2 pounds beef brisket (flat end), trimmed (I used a pork shoulder)
2 teaspoons ancho chile powder

photo from eatingwell.com

2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon dried oregano
1 cup water
2 tablespoons tomato paste
8 small jalapeño peppers
16 corn tortillas, warmed
2 cups thinly sliced romaine lettuce skipped

½ cup crumbled cotija (see Tip) or feta cheese

Avocado Salsa (I skipped this)
1 avocado, diced
1 cup chopped fresh cilantro
1 cup quartered grape tomatoes
2 mini sweet peppers, diced
½ jalapeño pepper, seeded and minced
1½ tablespoons lime juice
¼ teaspoon salt

Place brisket in a 4- to 7-quart slow cooker and sprinkle with chile powder, cumin, 1 teaspoon salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.

About 20 minutes before serving, heat a medium skillet over medium-high heat. Add whole jalapeños and cover. Cook, shaking the pan occasionally and turning the jalapeños with tongs as needed, until charred and blistered on all sides, 10 to 12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.

Meanwhile, prepare avocado salsa: Combine avocado, cilantro, tomatoes, sweet peppers, minced jalapeño, lime juice and salt in a medium bowl. Transfer the brisket to a clean cutting board. Shred it, then finely chop.
Slice the blistered jalapeños. Serve the brisket in tortillas, with lettuce, the jalapeños, cheese and the salsa.

Recipe Tip: Traditionally made with cow's milk, cotija is a salty Mexican cheese that's crumbly, dense and best used sprinkled on top of dishes just before eating. Look for it with other specialty cheeses at most supermarkets, or use feta in a pinch.

BBQ Pork and Broccoli Stuffed Potato (Eating Well, Sept 2019)
The link above will take you to the recipe and four or five other variations and options for loading up your potato including: Cheeseburger stuffed, Salmon Stuffed, Chicken Curry, Pesto/Spinach/Fried Egg topped, and Mexican.

I had set aside some pork from the recipe above to make this. I use both russet potatoes and sweet potatoes because I like sweet potatoes.

Easy, very filling, versatile.  Recommended.

Serves 4. 

photo from eatingwell.com

4 medium russet potatoes (about 8 ounces each)
½ cup barbeque sauce
8 ounces shredded cooked pork, warmed
1 cup chopped steamed broccoli
4 teaspoons shredded sharp Cheddar cheese

Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.

Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh. Top each potato with some barbecue sauce, pork, broccoli and cheese. Serve warm.

Slow Cooker Vegan Butternut Squash Soup (Eatingwell.com) vegan/vegetarian
I have something like 20lbs of squash in my basement right now and I am exploring all sorts of ways to make soup and other squash dishes. Remember me mentioning "easy" and "several meals"? Yup - here too, except this was for lunches.

When all was said and done, I was not a fan of this soup and it could have been in part due to the squash I used. I have no idea what variety it was (along the lines of a butnut, but not a butnut), I don't think it was as ripe as it should have been/could have been (not a good fall for our squash), it was much more watery than a butnut, and I think those two factors definitely impacted the overall recipe. I prefer my squash soup thick and creamy.

Recommended with reservations - maybe with a true butnut squash this would have been better. 

photo from eatingwell.com

1 large sweet onion, diced
2 cloves garlic, minced
4 cups no-salt-added vegetable broth
1 small butternut squash (about 2½ pounds), peeled and diced
1 Granny Smith apple, peeled and sliced
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
2 tablespoons cider vinegar
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground pepper
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg


Combine onion, garlic, broth, squash, apple, oil, maple syrup, vinegar, thyme, salt, pepper, cinnamon and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on Low for 8 hours or on High for 4 hours.

When the time is up, remove the lid and stir well. Puree with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve topped with pepitas (or croutons), if desired.


Slow Cooker Thai Braised Butnut Squash and Tofu (modified from America's Test Kitchen website)
I really enjoyed this dish - chop, plop, walk away. Make your rice and serve! I do use full-fat coconut milk, I like the extra richness it provides. If possible, don't skip the cilantro; if not a cilantro fan, I suggest a little basil.

I made this for my lunches one week - so easy to pack ahead and grab 'n go.  I did have to remember to pack my cilantro separately - it got a bit wilt-y when reheating in the microwave at work.  

Recommended. Serves 4 to 5 with rice.

1 onion, chopped fine

photo from americastestkitchen.com

3 tablespoons Thai red curry paste
2 tablespoons grated fresh ginger
4 garlic cloves, minced
4 teaspoons vegetable oil
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 cup vegetable broth,plus extra as needed
2 teaspoons instant tapioca
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 cup canned coconut milk
1 tablespoon lime juice, plus extra for seasoning
Salt and pepper ⅓ cup fresh cilantro leaves
¼ cup chopped dry-roasted peanuts (I skip)


Preheat a medium sized pan over medium-high. Saute onion until just starting to soften. Add curry paste, 1 tablespoon ginger, garlic, and 1 tablespoon oil in bowl, stirring occasionally, until fragrant. Transfer to slow cooker. Stir in squash, tofu, broth, and tapioca. Cover and cook until squash is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Stir bell pepper, coconut milk, lime juice, and remaining 1 tablespoon ginger into slow cooker. Cover and cook on high until heated through, about 10 minutes.

Adjust sauce consistency with extra hot broth as needed. Season with salt, pepper, and extra lime juice to taste. Sprinkle individual portions with cilantro and peanuts before serving.

Hounded by Kevin Herne (Iron Druid #1)

Hounded by Kevin Hearne

My rating: 4 of 5 stars



Jacket Blurb: Atticus O’Sullivan, last of the Druids, lives peacefully in Arizona, running an occult bookshop and shape-shifting in his spare time to hunt with his Irish wolfhound. His neighbors and customers think that this handsome, tattooed Irish dude is about twenty-one years old—when in actuality, he’s twenty-one centuries old. Not to mention: He draws his power from the earth, possesses a sharp wit, and wields an even sharper magical sword known as Fragarach, the Answerer.

Unfortunately, a very angry Celtic god wants that sword, and he’s hounded Atticus for centuries. Now the determined deity has tracked him down, and Atticus will need all his power—plus the help of a seductive goddess of death, his vampire and werewolf team of attorneys, a bartender possessed by a Hindu witch, and some good old-fashioned luck of the Irish—to kick some Celtic arse and deliver himself from evil.



Read for November book group.

This was so much fun to read. Just a delightful take on urban fantasy with Gaelic and Nordic gods, witches, Druids, Irish Wolfhounds, vampires, werewolves, and whiskey drinking old ladies. When all is said and read, this is pure entertainment, so not something to take overly seriously.

What I enjoyed - well, everything. Especially Oberon, the wolfhound. Loved his doggie point of view.

What I didn't care for - um, not much. I really find anything to complain about. I was entertained.

So this is going to be a super short review. If you need something light, for travel or vacation that can easily be put down/picked up, this is the book for you. I'm looking forward to getting my hand on the next couple of books in the series.

Recommended if you like urban fantasy set in Tempe, AZ, based loosely on Celtic mythology.



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Recipe Review from 10/28/2019

This was a week where I had more planned than I had meals!  This was in part due to leftovers from the week previous falling into the weekend, and the shredded pork tacos making more than I anticipated, and really the whole meal plan just kinda fell apart and that's okay.  Things can be shifted around and that's just less to buy for the coming week!  

The Meal Plan:
Sat (L) leftover baked rice  (S) leftover minestrone soup
Sun (L) squash soup and cheese sandwiches  (S) shredded pork tacos
Mon (yoga/bookgroup/legion)
Tues - tacos
Wed (chili potluck at work) - baked stuffed potatoes  tacos
Thurs (yoga) leftovers  tacos

Fri (yoga) leftovers  take n bake pizza


Lunches - butternut squash soup

Butternut Squash Soup (with Apple Grilled Cheese Sandwiches) (Eating Well, Oct 2019)
It was my intent to make this over the weekend, but as life happened, I made the sandwiches to go along side the leftover minestrone soup, and ended up making the soup for lunches during the week. 

What can more can I add to an already classic combo?   This particular soup may make it into my top three for butternut soups - creamy, velvety, loved the cumin/tumeric spice combo and the coconut milk gave it a lovely sweetness that had hints of vanilla.   I highly recommend this recipe!

Made 4-5 servings. 

photo from eatingwell.com

2 tablespoons grapeseed oil or coconut oil, divided
1 cup chopped onion
2 tablespoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper, plus more for garnish
5 cups cubed (1-inch) peeled butternut squash
1 (15 ounce) can light coconut milk, divided
2 cups low-sodium no-chicken broth or chicken broth

1 small apple, thinly sliced, divided
¾ teaspoon salt
1 tablespoon lime juice
4 slices whole-wheat country bread
1 cup shredded smoked Gouda or Cheddar cheese
Ground pepper for garnish


Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes. Add cumin, turmeric and cayenne; cook, stirring, for 30 seconds. Add squash, coconut milk (reserve 4 tablespoons for garnish, if desired), broth, half the apple slices and salt. Bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, about 20 minutes.

Stir in lime juice. Remove from heat. Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)

Divide ½ cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted, about 2 minutes per side. Cut in half. Garnish the soup with the reserved coconut milk, more cayenne and ground pepper, if desired.