Zero Sum Game by S.L. Haung

Zero Sum Game by S.L. Huang

My rating: 3 of 5 stars

Jacket Blurb: Cas Russell is good at math. Scary good. The vector calculus blazing through her head lets her smash through armed men twice her size and dodge every bullet in a gunfight, and she'll take any job for the right price.

As far as Cas knows, she’s the only person around with a superpower...until she discovers someone with a power even more dangerous than her own. Someone who can reach directly into people’s minds and twist their brains into Moebius strips. Someone intent on becoming the world’s puppet master.

Cas should run, like she usually does, but for once she's involved. There’s only one problem...

She doesn’t know which of her thoughts are her own anymore.

Read for October book group. Read as an audio book.

Premise of the book is Cass Russel, a street wise gal good at retrieving items, has been hired to retrieve Donna Polk's sister from the cartel. The job goes sideways and Cass finds herself falling down a rabbit hole involving her not-friend Sun Rio and a PI named Arthur, and a putting them all against not one but two secret organizations. One organizaation determined to make the world a better place, the organization is determined to eradicate the very existence of the first. Cass and Arthur soon learn that morality is a very gray area and their thoughts might not be their own.

This is fairly fast paced. The story hits the ground running and really doesn't stop. At. All. I thought the narrator had an excellent performance - it was almost as if you could feel Donna Polk manipulating the people around her, the lack of empathy in Sun Rio, and Cass's mind whirring as she tries to fit all the pieces together.

There is a small enough cast of characters to keep the story interesting and kept the plot moving forward without getting bogged down. Everything is told from Cass's point of view, but we go get those glimpses of frustration, anger, and worry from our supporting characters. I did find Cass to be a bit of a contradiction; for someone as smart as she is, there were some moments where I found her actions to be...stupid. Plot mechanics aside, they were just dumb choices or decisions. It's like watching someone in a horror movie - "Let's hid in the shed with the chainsaws!" or "Nooo! Don't go down into the basement alone!". And they do it anyway.

I also hit a wall with my tolerance for action about chapter 27. I was ready to be done - wrap this plot up and let's move on. Alas, no. There were three more hours to go at that point. About chapter 30 the story starts to move over into implausible and I'm contemplating skipping to the end. But, the astute reader will recognize that at some point, there will be a Big Reveal...I just had to hold out till then to confirm my suspicions.

Overall, an interesting read that could have wrapped things up about 10 chapters earlier than it did and still been just as strong a story. Not sure *I* would read the next in the series, we'll see what the book group thinks.



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Recipe Review from 10/21/2019

I thought I had good luck with Cooking Light recipes, but now that I've been getting the Eating Well magazine, wow. So many incredibly good meals and I've been so satisfied with the results. Granted, I've had several "Meh" recipes too, either my fault or just a poor recipe, but overall, I'm quite pleased and I think I'll get a subscription.

The Meal Plan:
Sat - Lunch with Friend; Supper with family
Sun - leftover Zen House; leftover pasta
Mon (yoga) leftover pasta
Tues - pancakes
Wed - Baked Saffron Rice
Thurs (yoga) leftover rice
Fri - Pizza

Lunches - leftover Indian; Minestrone soup

Winter Minestrone Soup (Eating Well online) vegetarian option
This wasn't from the magazine, I found it online. I was searching for a dish that used sausage and butternut squash. I have something like 20 lbs of butnut in my basement right now. The kicker? That's four squash! I'll be freezing some when I have the time to chop.

I didn't use sausage links for below as I had a partial package of ground in the fridge. I used cannelli beans instead of kidney (not my favorite), I spaced I needed fennel so I subbed baby carrots, and I skipped the white wine as I didn't want to open a bottle and have it sit in the fridge until the weekend. Overall, pretty decent if not a bit bland. 

photo from eatingwell.com

1 pound uncooked Italian or pork sausage links, cut into ¾-inch slices
2½ cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
1½ cups cubed potatoes
2 medium fennel bulbs, trimmed and cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
1 (15 ounce) can red kidney beans, rinsed and drained
(I used cannelli beans)
½ teaspoon dried sage, crushed
4 cups chicken broth or vegetable broth
1 cup dry white wine
4 cups chopped kale or fresh spinach


In a large skillet, cook the sausage until browned; drain well.

In a 5- to 6-quart slow cooker, place squash, potatoes, fennel, onion, garlic, beans and sage. Top with sausage. Pour broth and wine over all. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Stir in kale (or spinach). Cover and cook 5 minutes more.

Baked Saffron Rice (Jamie Oliver 5 Ingredient Meals)
Okay, true to the episode, this is fast and easy.  That being said, I did have some hiccups.  My printout of the recipe cut off part of the directions so I had to extrapolate a bit.   I don't have a stove-top safe roasting tray, so I used a 12" oven-safe skillet.  I think I was a little overzealous with my 4 tbsp of tomato paste, because end result was a little tomato-y.   I also should have covered the pan for the first 10 minutes of cooking - while the bottom was perfectly cooked, the top was definitely underdone. I'm for "crunchy", but I do like my rice cooked.

Would I make this again? ...maybe.  On the fence.  

photo from jamieoliver.com

2 red onions
2 small pinches of saffron
4 heaped tablespoons natural yoghurt
4 tablespoons sun-dried tomato paste
.66lbs (300g) white basmati rice
salt, pepper, olive oil

1. Preheat the oven to 400ºF

2. Peel and finely chop the red onions.

3. Place a 11"x 7" (25cm x 30cm) roasting tray on (medium-high) heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly.

4. Meanwhile, place half the saffron in 2.5 cup (600ml) of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.

5. Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil.

6. Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.

7. Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.

Recipe Review from 10/14/2019

The previous weekend was yuck weatherwise, with rain, snow and blustery winds.  A good day to bake bread and cook something in the oven.  We decided to make a roast chicken dinner with all the fixin's:  slow roasted chicken, gravy from drippings, baked dressing, and a homemade cranberry relish.  The bread cubes were the only thing I didn't make from scratch - just easier to buy a bag of Peppridge Farms or similar and then add my favorites like apples, mushrooms, celery and onions.   Best part?  THE LEFTOVERS!  Yum!

The Meal Plan
Sat (L) Turkey and apple sandwiches (S) Roast Chicken dinner
Sun (L) leftover squash stew (S) leftover Roast chicken
Mon (yoga) Roast Chicken
Tues - "Brinner"  leftover pancakes, sausage links, poached egg
Wed - Penne with sausage, chard and squash
Thurs (yoga) - leftover roast chicken
Fri - leftover penne


Basic Whole Roast Chicken (Eating Well, Jan/Feb 2019)
Easy enough, though I brain farted splitting the herbs in half and everything when into the butter and under the skin.I will also note, 1 hour is NOT enough for a 5-6 lb chicken. Hour and a half more like, and this was using a temperature gauge.

I saved the juices from the bottom of the pan and made gravy, I separated the onion from the carrots and celery and put those into the gravy. Yum! Then I tossed some chicken bones from the freezer into the pan to roast for stock (made the next day). Other than the chicken not being done in an hour, I'd use this recipe again.

Serves 4-6

photo from eatingwell.com

2 tablespoons unsalted butter, softened
2 tablespoons chopped fresh herbs, such as sage, rosemary and/or thyme, divided
I used 2 tsp dried herbs
1 teaspoon kosher salt, divided
¾ teaspoon ground pepper
1 (4 to 5 pound) whole chicken
1 small lemon, halved crosswise
1 medium head garlic, halved crosswise
3 medium carrots, cut into 3-inch pieces
3 stalks celery, cut into 3-inch pieces
1 large onion, thinly sliced

Position rack in the bottom third of oven; preheat to 375°F.

Combine butter, 1 tablespoon herbs, ½ teaspoon salt and pepper in a small bowl. Place carrots, celery and onion in a large broiler-safe pot. Place carrots, celery and onion in a large broiler-safe pot.

Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place the chicken breast-side up on the vegetables and put the lid on.

Roast the chicken for 1 hour (to 1-1/2 hours). Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165°F, 6 to 10 minutes. I skipped the broiling and just opened the lid on the pan and let brown.

Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and ½ teaspoon salt.


Spiced Apple-Cranberry Relish (Cooking Light Nov 2016) vegetarian
I think I've made and reviewed this previously. If you like your cranberry relish/sauce with a bit more "umph", this would be the recipe for you. Warm spices (cinnamon, nutmeg and cloves) blend beautifully with the cranberries and apples for something that is a bit reminiscent of a berry pie. Everything comes together in about 25 minutes and can easily be made ahead.

Recommended!

Serves about 8 (1/4 cup servings)

photo from cookinglight.com

1 (12-oz.) pkg. fresh cranberries, divided
1/2 cup packed light brown sugar
2 1/2 tablespoons apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped apple
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Reserve 1/2 cup cranberries. Place the remaining cranberries and brown sugar in a saucepan over medium-low. Add apple cider, cinnamon, cloves, and nutmeg to cranberries and sugar in pan; cook 8 to 10 minutes, stirring occasionally.


Increase heat to medium-high. Stir in apple and vinegar. Cook 8 minutes. Stir in reserved cranberries, salt, and pepper.


Ricotta Pancakes with Blueberries (Bon Appetite)
This was so easy to pull together! I did skip the compote - I had blueberry jam in the fridge that I used instead. I also used frozen blueberries because I had those in the freezer. Otherwise, made as written. These were sweet, with a hint of nuttiness from the whole wheat flour.  This also makes a large batch - enough for two of us for two breakfasts. Leftover pancakes - all the flavor minus the cleanup! Recommended!

photo from bonappetite.com

For the Compote
4 cups fresh blueberries (about 1½ pounds), divided
¼ cup sugar
1 teaspoon kosher salt
1½ teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice

For the Pancakes
4 large eggs, separated
½ cup all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1⅓ cups whole-milk fresh ricotta
¾ cup buttermilk
2 teaspoons vanilla extract
Vegetable oil (for griddle)
Pure maple syrup and room-temperature butter (for serving)



Cook 2 cups blueberries, ¼ cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add lemon zest, lemon juice, and 1 cup blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve.

Using an electric mixer on high speed, beat egg whites in a medium bowl until stiff peaks form, 3–5 minutes. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and remaining 1 Tbsp. sugar and 1 tsp. salt in a large bowl to combine. Whisk egg yolks, ricotta, buttermilk, and vanilla in another medium bowl.

Add egg yolk mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one-third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.

Heat a griddle or a large skillet over medium-low; brush with oil. Working in batches, scoop ½-cupfuls of batter onto griddle. Top each with 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes.

Serve pancakes with warm compote, maple syrup, and butter.

Do Ahead: Compote can be made 2 days ahead. Let cool; cover and chill.


Penne Pasta with Sausage, Butternut Squash and Chard (Eating Well, Sept 2019)
This comes together very quickly, so my strongest suggestion would be start the water heating, then make sure everything is mise en place (all chopped and prepped).   I made this as written, no changes or substitutions.   Tasty in a Fall comfort-food kinda way.  Use a spicy sausage if you like a bit more heat.   Recommended.

Serves 4 (6 if small portions with a large salad)

photo from eatingwell.com

8 ounces whole-wheat penne
2 cups diced butternut squash ( ½-inch)
4 cups lightly packed chopped chard
1 cup diced smoked sausage
½ cup finely chopped shallot
2 tablespoons butter
1 tablespoon chopped fresh sage
2 tablespoons all-purpose flour
2 cups low-fat milk
1 cup freshly grated pecorino cheese, plus more for serving
½ teaspoon salt
Pinch of freshly grated nutmeg
Crushed red pepper flakes for garnish


Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.

Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.

Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.

Bloody Genius by John Sandford (Virgil Flowers #12)

Bloody Genius by John Sandford

My rating: 5 of 5 stars


Jacket Blurb: At the local state university, two feuding departments have faced off on the battleground of PC culture. Each carries their views to extremes that may seem absurd, but highly educated people of sound mind and good intentions can reasonably disagree, right?

Then someone winds up dead, and Virgil Flowers is brought in to investigate . . . and he soon comes to realize he's dealing with people who, on this one particular issue, are functionally crazy. Among this group of wildly impassioned, diametrically opposed zealots lurks a killer, and it will be up to Virgil to sort the murderer from the mere maniacs.

Read as an audio book.

This was bloody brilliant. The story and mystery engaging, the reader is pulled along on Virgil's quest, then BAM! all the pieces slot into place and it's like, holy shit! Brilliant!

I will admit to being somewhat thrown by not knowing who the protagonist was ahead of time. Sandford's books historically reveal the murderer if not first thing, than nearly first thing, and the reader watches as Virgil (or Davenport) run around trying to figure out the crime while the reader knows everything. Not a fan of this myself, but this installment didn't do that, and I found myself waiting for the next chapter to be devoted to what the protagonist was up to. And it never happened, and, I admit, I stressed a little because "that's not how it's done".

But the ending of this one made up for everything in spades. Just...brilliant.

Except for the ending - ending. Now I'm a little nervous about the overall story arc.

Recommended if you've been reading the Virgil series.



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Recipe Review from 10/7/2019

This review wraps up September.  After several less than stellar recipes over the previous weeks, these were all winners.  I did have some technical difficulties with the squash stew (related to my IP slow cooker function), but in the end even that turned out good.   Enjoy!

The Meal Plan:
Sat (L) leftovers (S) potluck
Sun (L) pot roast(S) squash, lentil and millet stew
Mon (yoga) leftover pot roast
Tues - Spanikopita Calzones
Wed - Beef and broccoli stir fry
Thurs - leftover calzone
Fri- leftover stir fry

Lunches - the squash stew

Spanikopita Calzones (Eating Well, September 2019) vegetarian
A little bit time consuming, so perhaps not the best for a week night unless you get home early. And part of that "time consuming" was on me, as I made my own pizza dough but didn't get it out of the fridge early enough (at least two hours ahead of time if you have cool kitchen like I do).

The filling was part of an article in the magazine that focusing on how versatile it could be - stuffed peppers, grilled sandwiches, and more.  I plan on going back and trying the different variations.  

I would, however, make these again in a heartbeat. Delicious! The tangy creamy spanikopita filling against a well made, flavorful pizza crust was just yummy. These did make four large-ish calzones, which can be split and shared...or not. Recommended!

Made 4 (could do 6 depending on your pizza dough).

photo from eatingwell.com

2 tablespoons extra-virgin olive oil, divide
¼ cup chopped shallot
1 (11 ounce) package baby spinach
(I used 8 oz Swiss chard)

2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 clove garlic, grated
¼ teaspoon ground pepper
½ cup part-skim ricotta cheese
6 tablespoons crumbled feta cheese
1 pound prepared pizza dough, preferably whole-wheat
½ cup shredded part-skim mozzarella cheese and 1/4 cup shredded provolone

Preheat oven to 475°F.Coat a large baking sheet with cooking spray.

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl.

Stir in ricotta and feta. On a lightly floured surface, cut dough into 4 equal pieces. Pat and roll each piece into a 7-inch circle. Place ½ cup filling on one half of each circle, leaving a ½-inch border. Top with 2 tablespoons mozzarella. Fold the dough over the filling and crimp the edges with a fork to seal. Cut 3 small slits in the top to vent steam; brush the calzones with the remaining 1 tablespoon oil. Transfer the calzones to the prepared baking sheet. Bake the calzones until browned on top, about 15 minutes. Let cool for 5 minutes before serving.


Slow Cooker Squash, Lentil and Millet Stew (Eating Well, September, 2019) vegetarian
I had some technical difficulties with this one - for some reason, my Instant Pot slow cooker function does not get as hot as a traditional slow cooker, and the split peas were not fully cooked after 8 hours.  I tried to pressure cook for a couple minutes, but kept getting a "burned" reading.  So, a bit of frustration there.  In hindsight, I should have pre-soaked the split peas. 

I also subbed quinoa for the millet because I had quinoa on hand and my local store doesn't carry millet.  Subbed Swiss chard for the spinach because I have a garden bed full of chard.  Skipped the curry leaves and asafetida powder.  Not going to find either in my corner of the world and not worth ordering online.

Despite the technical difficulties, substitutions, and omissions, this was very good.  Don't skip that herbed sauce!  So very tasty.  This was perfect for Fall lunches!  Recommended.

Serves 6-8

photo from eatingwell.com

4 cups cubed peeled winter squash (1¼ pounds; 1-inch cubes)
1 cup red lentils, rinsed
½ cup toor dal (split pigeon peas), rinsed
⅓ cup millet  (I used quinoa)
1 tablespoon Kashmiri chile powder (see Tips)
2 teaspoons ground coriander
1½ teaspoons salt
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground pepper
5 cups water
2 tablespoons ghee or canola oil
15 fresh curry leaves (see Tips) (optional)
1 teaspoon cumin seeds
1 teaspoon black or brown mustard seeds
Pinch of asafetida (see Tips)
2 cups fresh or frozen corn kernels
Fresh cilantro for garnish

Herbed Yogurt (Don't skip!)
2 cups whole-milk plain yogurt
¾ cup chopped fresh cilantro
¼ cup chopped fresh mint
Pinch of salt


Combine squash, lentils, toor dal, millet, chile powder, coriander, 1½ teaspoons salt, cumin, turmeric and pepper in a 4- to 7-quart slow cooker. Add water and cover. Cook on Low for 8 hours or High for 4 hours.

Meanwhile, prepare herbed yogurt: Whisk yogurt, ¾ cup cilantro, mint and a pinch of salt in a medium bowl. Refrigerate until ready to serve.

Just before serving, heat ghee (or oil) in a small skillet over medium heat. Add curry leaves (if using), cumin seeds, mustard seeds and asafetida; cook, stirring, until the seeds start to pop and darken in color, about 30 seconds; immediately scrape into the slow cooker and cover. Add corn to the pan and cook over medium heat, stirring frequently, until just tender, 2 to 3 minutes. Add the corn to the slow cooker and gently stir to combine. Serve topped with the yogurt and garnished with cilantro, if desired.


Tips: Made from Indian Kashmiri chiles, Kashmiri chile powder has mild heat and a vibrant red hue. Look for it at Indian markets or online. For a substitute, use regular chili powder.

Used in Indian and Middle Eastern cooking, asafetida (as-uh-fet-i-duh) is known for its distinct, slightly sulfurous aroma that works synergistically with other spices to enhance them—similar to the way anchovies can amp up a dish's flavor without you knowing they're there. You can find the spice at Indian markets or online.

Curry leaves are native to South Asia. They have a faint citrusy flavor. Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets and some natural-foods stores. Freeze extra leaves airtight for up to 2 months.

To make ahead: Refrigerate dal (Step 1) for up to 2 days. Refrigerate herbed yogurt (Step 2) for up to 2 days.


Beef and Ginger Stir-fry (Eating Well, September 2019)
I fully admit I am not a fan of beef and will generally avoid it.  However, the Husband does like beef and I thought this would be worth a try.  I have to say....incredibly easy to make and tasted very good.  Fresh, bright, and the perfect amount of "saucy". Husband liked this a lot.  I would make this again, and I would for fun, try using pork.  Recommended!

Serves 4

photo from eatingwell.com

⅓ cup reduced-sodium tamari or soy sauce
¼ cup low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons cornstarch, divided
1 pound sirloin steak, thinly sliced
3 tablespoons peanut or canola oil, divided
6 cups broccoli florets
½ cup sliced scallions, plus more for garnish
1 tablespoon finely grated ginger
1 teaspoon finely grated garlic
2 cups cooked brown rice
Crushed red pepper for garnish


Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl.

Toss steak with the remaining 1 tablespoon cornstarch. Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate.

Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute.

Serve over brown rice and garnish with crushed red pepper, if desired.

The Consuming Fire by John Scalzy (The Interdependency #2)

The Consuming Fire by John Scalzi

My rating: 4 of 5 stars


Jacket Blurb:  The Consuming Fire —the sequel to the 2018 Hugo Award Best Novel finalist and 2018 Locus Award-winning The Collapsing Empire—an epic space-opera novel in the bestselling Interdependency series, from New York Times bestselling author John Scalzi

The Interdependency—humanity’s interstellar empire—is on the verge of collapse. The extra-dimensional conduit that makes travel between the stars possible is disappearing, leaving entire systems and human civilizations stranded.

Emperox Grayland II of the Interdependency is ready to take desperate measures to help ensure the survival of billions. But arrayed before her are those who believe the collapse of the Flow is a myth—or at the very least an opportunity to an ascension to power.

While Grayland prepares for disaster, others are preparing for a civil war. A war that will take place in the halls of power, the markets of business and the altars of worship as much as it will between spaceships and battlefields.

The Emperox and her allies are smart and resourceful, as are her enemies. Nothing about this will be easy... and all of humanity will be caught in its consuming fire.


Read for September book group.

Read as an audio book because, it's WILL WHEATON! Best narrator ever. Or certainly right up there.

Jacket blurb summarize the book quite well so I won't rehash.

I will admit to being somewhat confused for the first half of the book - my own fault. I kept getting this series mixed up with Android's Dream. I don't know why my brain wanted to mush Androids Dream with the Interdependency, but it did. Quite annoying. And confusing.

So I spent the first part of the book just tying to figure out who was whom and what the heck was going on. Then I started to get a bit fidgety and thought about skipping to the end. And that's when our fine characters took a little jaunt to a far flung star system and things became very interesting indeed. Like, that is frickin' COOL! interesting. And after that it was hard to step away.

The ending was awesome. Simply, awesome.

A great second installment (despite confusing myself) and I'm looking forward to the next book.



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Recipe Review from 9/29/2019

An insane week. Absolutely insane. I admittedly crammed too much in, and in so rushing, some of my recipes didn't quite turn out as planned. I also hosted a small retirement luncheon during a work meeting, which at the time I proposed the plan, seemed like a good idea. In hindsight, not the best week with everything else.  It went well and was well received.

I feel like I'm missing one new recipe to review, but I don't have my grocery list handy so I may need to come back and ad.

And hopefully I'll have some adventures to write about next week!

The Meal Plan (such as it was)
Saturday - Chunky Vegetable Stew
Sunday - Skillet BBQ Pizza
Monday - leftover soup
Tuesday - leftovers soup
Wednesday - leftovers
Thursday - Oregon!

Retirement luncheon: Brats, Slow Cooked baked beans (Cooks Country), Broccoli and Apple Salad, Naniboujou Chocolate Tort Cake

Slow Cooker Vegetable Stew (Eating Well, September 2019) vegetarian/vegan options
This has the potential to be so much better.

Point one - if you are going to use whole plum tomatoes, use San Marzano for extra flavor. I used Hunts and felt that they didn't smoosh right, tasted basically like canned tomatoes

Point two - skip the plum tomatoes and used diced. I really didn't care for these large chunks of plum tomatoes with their little hard stem spots. Diced would have been so much better.

Point three - Where in the heck is Eating Well based, because I'm guessing most of the country is NOT going to be able to find Italian beans in their freezer section.

And this next bit was on me, I tried to be expedient and use some dried beans from our garden last year (properly stored in a glass container in the basement). I did brine/pre-soak my beans, but I didn't finish pre-cooking. I *thought* they were good enough to finish in the soup, but, no. I suspect with a straight tomato base it was too much acid. I got crunchy beans. I tried picking them out and cooking separately. Nope. Still crunchy. Beans were fed to chickens. I bought a can of cannellini and tossed in.

I also have come to realize my Instant Pot slow cooker just doesn't get up to temp like my regular slow cooker. The potatoes were not cooked after 8 hours, and they were small potatoes. I pulled those out and finished cooking on the stove, then quartered and added back into the soup.

So, recommended with some reservations and suggested modifications.

1 (28 ounce) can whole plum tomatoes

photo from eatingwell.com

1 (15 ounce) can whole plum tomatoes
1 (15 ounce) can cannellini beans, rinsed
1½ cups frozen cut Italian (Romano) beans (See Tip)&
(I used regular frozen green beans)

12 ounces baby yellow potatoes (wouldn't hurt to quarter)
1 cup chopped onion
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper, plus more for serving
1 cup low-sodium no-chicken broth or vegetable broth
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
Shaved Parmesan cheese for garnish

Fresh Garlic Croutons (I skipped)
1 clove garlic, chopped
2 tablespoons extra-virgin olive oil
½ teaspoon Italian seasoning
3 cups cubed (1-inch) crusty whole-grain bread


Place tomatoes and their juice in a 4- to 7-quart slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.

To prepare croutons: About 30 minutes before serving, preheat oven to 400°F. Mash chopped garlic into a paste with a fork or the side of a chef's knife. Transfer to a medium bowl and stir in 2 tablespoons oil and Italian seasoning. Add bread and toss to coat. Transfer to a rimmed baking sheet. Bake until golden, 12 to 15 minutes.

Just before serving, heat 1 tablespoon oil in a small skillet over medium heat. Add minced garlic and cook, stirring, until just golden, about 1 minute. Stir the garlic and oil into the slow cooker. Divide the stew among 6 bowls and top with the croutons. Serve with more crushed red pepper and Parmesan, if desired.


Recipe Tip: Long, flat Italian (Romano) beans range in color from green to purple—or even speckled. Find them at farmers' markets from summer through fall. You can also pick them up in the frozen aisle. They're from the same family as garden-variety green beans and have a similar grassy flavor, but are more substantial and meaty.


Skillet BBQ Pizza (Eating Well, Jan/Feb 2019)
If you don't have a 12" or 14" cast iron skillet, make like a regular pizza.   I attempted this in a 10" skillet and, while not a colossal failure, it would have been soooo much better made in the traditional way.  And the frustrating part was, my gut was telling me to make like a traditional pizza.  But I was rushing and not thinking. 

However, the flavor was good, the crust released from the skillet, and I would make this again.  Just not in the cast iron skillet.   Recommended with reservations.

photo from eatingwell.com

12 ounces prepared whole-wheat pizza dough
3 tablespoons mayonnaise
1 teaspoon white-wine vinegar
1 teaspoon sugar
1 medium clove garlic, grated
½ teaspoon prepared horseradish
¼ teaspoon ground pepper
¼ cup tomato sauce
6 ounces shredded cooked chicken breast
½ cup sliced red onion
⅓ cup shredded part-skim mozzarella cheese
¼ cup shredded Monterey Jack cheese
¼ cup thinly sliced scallions


Place a large cast-iron skillet in the oven; preheat to 500°F. Form dough into a tight ball; place on a lightly floured work surface and cover with a clean towel. Let come to room temperature, about 15 minutes.

Meanwhile, whisk mayonnaise, vinegar, sugar, garlic, horseradish and pepper in a small bowl. Roll the dough into a 14-inch circle. Carefully fit into the hot pan, pressing a little up the sides. Bake until slightly crispy, about 5 minutes.

Spread tomato sauce over the crust and sprinkle with chicken, onion, mozzarella and Monterey Jack. Bake until the cheese is melted and bubbling and the crust is crispy on the bottom, about 5 minutes. Let the pizza cool for 3 minutes. Drizzle the reserved BBQ sauce on top and sprinkle with scallions. Cut into 4 slices and serve immediately.

Recipe Review from 9/16/2019

Not much to say other than I made a few new recipes!  All of them were a hit.  Enjoy!


The Meal Plan:
Sat (L) leftover pizza  (S) out
Sun (L) ??  I don't remember... (S) out
Mon (yoga) -leftovers
Tues - BBQ shrimp and Kale
Wed - Sheet pan chicken and potatoes
Thurs - leftover shrimp
Fri - leftover chicken

Lunches - Easy Greek Salad


BBQ Shrimp with Garlicky Kale and Couscous (Eating Well, Sept 2019) gluten free
Easy. Excellent. I subbed Israeli couscous for the regular. I used miso instead of poultry seasoning (something I just learned on the Milk Street podcast!). The rest was made as written. I would make this again in a heartbeat. Recommended!

Serves 4

photo from eatingwell.com

1 cup low-sodium chicken broth
¼ teaspoon poultry seasoning (I used miso)
⅔ cup whole-wheat couscous (I used regular, Israeli couscous)
⅓ cup grated Parmesan cheese
1 tablespoon butter
3 tablespoons extra-virgin olive oil, divided
8 cups chopped kale
¼ cup water
1 large clove garlic, smashed
¼ teaspoon crushed red pepper
¼ teaspoon salt
1 pound peeled and deveined raw shrimp (26-30 per pound)
¼ cup barbecue sauce (see Tip)


Combine broth and poultry seasoning in a medium saucepan over medium-high heat. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add kale and cook, stirring, until bright green, 1 to 2 minutes. Add water, cover and cook, stirring occasionally, until the kale is tender, about 3 minutes. Reduce heat to medium-low.

Make a well in the center of the kale and add 1 tablespoon oil, garlic and crushed red pepper; cook, undisturbed, for 15 seconds, then stir the garlic oil into the kale and season with salt. Transfer to a bowl and cover to keep warm.

Add the remaining 1 tablespoon oil and shrimp to the pan. Cook, stirring, until the shrimp are pink and curled, about 2 minutes. Remove from heat and stir in barbecue sauce. Serve the shrimp with the kale and couscous.

Recipe Tip: The barbecue sauce aisle has expanded to include any flavor you can imagine—like sweet mustard and even Dr. Pepper—but classic or "original" variety pairs best with the Parmesan couscous. Look for one that doesn't list an added sweetener as the first ingredient.


Oven Baked Chicken Drumsticks with Potatoes (Eating Well, Sept 2019) gluten free
My last attempt at a sheet pan supper was met with so-so success, so I was a bit leary about trying another. This one, was a success - with a couple of observations:

• I subbed bone in, skin on chicken thighs for the drummies. Not a fan of drumsticks.
• I grilled this, and then finished the thighs on the grill to crisp the skin. Delish!
• The russet potato didn't quite finish baking when the rest was done, even though everything was the same size.

This was super tasty, it was incredibly easy to pull together, I had time to clean up and sit while it cooked, and clean-up was a snap. Don't skip the "sauce". Very tasty! Recommended.

Serves 4-6 (I used thighs)

photo from eatingwell.com

2 medium sweet potatoes, cut into 1-inch pieces
1 medium russet potato, cut into 1-inch pieces
1 medium yellow onion, chopped
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
¾ teaspoon ground pepper, divided
½ teaspoon salt plus a pinch, divided
2 pounds chicken drumsticks (I used 3 lbs of bone-in, skin on chicken thighs)
3 teaspoons dried herb seasoning blend, divided
6 tablespoons sour cream
2 teaspoons lemon juice

Position racks in upper and lower thirds of oven; preheat to 450°F. Coat a rimmed baking sheet with cooking spray. Toss sweet potatoes, potato, onion, oil, rosemary, thyme, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl. Spread evenly on the prepared pan.

Add chicken to the bowl and sprinkle with 2 teaspoons herb seasoning, the remaining ¼ teaspoon pepper and ¼ teaspoon salt. Place the chicken on top of the vegetables. Roast the chicken and vegetables on the bottom rack, stirring once, until an instant-read thermometer inserted in the thickest part of a drumstick without touching bone registers 165°F and the potatoes are tender, about 30 minutes.

Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes. Meanwhile, stir sour cream and lemon juice with the remaining 1 teaspoon herb seasoning and pinch of salt in a small bowl. Serve the chicken and vegetables with the sauce.


Greek Salad with Edamame (Eating Well, Sept 2019) gluten free, vegetarian
I made this for lunches for the week and while it was super nice to be able to "grab-n-go", the lettuce didn't hold up so well by day four. Otherwise, I loved the addition of the edamame, I subbed zucchini for the cucumber (I don't like cucumber), and I had some flatbread to go with to sop up any leftover dressing at the bottom. I would make this again, but keep the dressing separate if making it for lunches. Recommended.

Serves 4

photo from eatingwell.com

¼ cup red-wine vinegar (I used white wine 'cause I was out of red)

3 tablespoons extra-virgin olive oil teaspoon salt
¼ teaspoon ground pepper
8 cups chopped romaine (about 2 romaine hearts)
16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
1 cup halved cherry or grape tomatoes
½ European cucumber, sliced (I used zucchini)
½ cup crumbled feta cheese
¼ cup slivered fresh basil (Whoops! I forgot this!)
¼ cup sliced Kalamata olives
¼ cup slivered red onion (Be nice to your co-workers...)

Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.

Recipe Review from 9/9/2019

Summer left and Fall has arrived with blustery winds and rain. Our poor sunflowers had just bloomed and now they are all drenched and falling over. 

Uneventful week meal wise - coming off of camping in Winona, MN, a 2 1/2 hour YMCA staff meeting on Sunday evening right over dinner, and busy work week for both the Husband and I - I relied on leftovers, "brinner", take-n-bake pizza and more leftovers.

The Meal Plan
Sun (L) leftover BBQ chicken (S) leftover brats
Mon (yoga) leftover BBQ chicken
Tues - "brinner" (breakfast for dinner)
Wed - leftover chicken and wild rice
Thurs (yoga) take-n-bake pizza
Fri - Quinoa with Corn and Tomatoes
Sat (meditation workshop) leftover pizza/leftover quinoa

lunches - leftover Moroccan Stew, veggies, and wild rice casserole

Quinoa with Corn and Tomatoes (Cooking Light, May 2012) vegetarian, gluten free
Not my first time posting about this recipe. I reviewed it in 2014. My original plan was to make this for camping, but I changed my mind. Then I was going to make this for lunches, but I just couldn't seem to fit it in in the evenings until Friday when I got home early.

As I mentioned before, this IS an easy dish to assemble. I "roast" my corn on the stove top rather than heat up the oven, plus it takes a fraction of the time to cook. I assemble everything warm, because if you wait for quinoa to cool down, you'll be waiting a solid hour (you could spread it out in a sheet pan, but then you'd have another dish to wash).

This is good right off the stove, warm, and even cold. I used goat cheese (mmm...it melts so nicely in this warmed) and I doubled it so I'd have some leftovers.

RECOMMENDED

photo from CookingLight.com

Serves 4 as main dish

1 cup uncooked quinoa
1 ½ cups fresh corn kernels (about 3 ears)
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cup grape tomatoes, halved
½ cup crumbled queso fresco cheese
¼ cup chopped fresh basil

1. Prepare quinoa according to package directions. Cool to room temperature.

2. Preheat oven to 375°.

3. Combine corn and 1 tablespoon oil in a medium bowl; toss to coat. Spread corn in a single layer on a jelly-roll pan coated with cooking spray. Roast corn at 375° for 20 minutes or until lightly browned. Cool slightly.

4. Combine juice, remaining 1 tablespoon oil, salt, and pepper in a large bowl; stir with a whisk. Add corn, quinoa, and tomatoes to bowl; toss to coat. Add cheese and basil; toss gently.

Recipe Review from 9/2/2019

Busy, busy week.  We had a holiday.  We went camping!  Details on that when I get my pics downloaded.  Speaking of pictures, none for this week.  You'll have to take my word for it that these look and taste great. 

The Meal Plan:
Sat (Wild Ricing)
Sun -  Harira (Moroccan) soup
Mon - leftover soup
Tues - more leftover soup
Wed (camping!)  (L) on the road   (S) Kebabs with wild rice casserole
Thurs (L) Broccoli and Apple Salad  (S) Brats and baked beans
Fri (L) Leftover broccoli salad  (S) out
Sat (L) on the road  (S) grilled chicken and baked beans

(Harira) Moroccan Lentil and Chickpea Soup (Cooks Illustrated)  vegetarian options
This was, simply, awesome.   This would be perfect for company, for making ahead and freezing (which I ended up doing because it made a lot), and the flavors are wonderful.   If you don't have smoked paprika, you could probably substitute regular, but it will definitely alter the overall flavor profile.

I also recommend having some naan or lavash or even some crusty artisanal bread to sop up extra sauce.  Too good to waste! 

Recommended! 

1 large onion, chopped fine
2 celery ribs, chopped fine (use Swiss Chard stalks)
5 garlic cloves, minced
1 tbsp grated fresh ginger
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
1/8 tsp red pepper flakes
3/4 cup minced fresh cilantro
1/2 cup minced fresh parsley
4 cups chicken or vegetable broth
4 cups water
1 (15oz can chickpeas, rinsed and drained
1 cup brown lentils, sorted and rinsed
1 (28 oz) can crushed tomatoes
1/2 cup orzo
4 oz Swiss Chard, stemmed and cut into small pieces (a must)
2 tbsp lemon juice
salt and pepper to taste
lemon wedges for serving

1. Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion and celery and cook, stirring frequently, until translucent and starting to brown, 7 to 8 minutes. Reduce heat to medium, add garlic and ginger, and cook until fragrant, 1 minute. Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup cilantro and ¼ cup parsley and cook for 1 minute.

2. Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to simmer. Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender, about 20 minutes.

3. Stir in tomatoes and pasta and simmer, partially covered, for 7 minutes, stirring occasionally. Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer. Off heat, stir in lemon juice, remaining ¼ cup cilantro, and remaining ¼ cup parsley. Season with salt and pepper to taste. Serve, passing lemon wedges separately.

Recipe tip - serve with Harissa, a North African Chili paste for an extra punch.  Several recipes available on line if you can't find it in your local stores. 

BBQ Baked Beans (Cooks Illustrated) gluten free  (possible vegetarian option...)
"You either like bacon...or your wrong." Quote on one of the Husband's T-shirts.

This dish has got your bacon.  Don't skimp on the inexpensive stuff.  This is the time to splurge on some good locally smoked bacon. 

And don't be put off by the ingredient list.  This is a ridiculously simple recipe that comes together in almost no time at all and then simmers happily in your slow cooker.  End result is some of the best baked beans I've made yet (and I've made a few recipes).  

IF you are a vegetarian, this *could*, probably, be made without the bacon, but I would recommend adding a splash of liquid smoke flavoring to fill that flavor gap that bacon would have provided. 

RECOMMENDED.

1 cup chicken broth
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses (regular)
2 tbsp Dijon mustard
1 tbsp cider vinegar
1 tsp hot sauce
1 tsp chili powder
1/2 tsp salt
1/8 tsp cayenne pepper
6 slices bacon, cut into 1/2 inch pieces
1 onion, chopped fine
2 cloves garlic, minced fine
2 cans (15oz each) navy beans
2 cans (15oz each) pinto beans

1) Whisk broth, ketchup, sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne in bowl until combined; set aside barbecue sauce.

Cook bacon, onion, and garlic in 12-inch nonstick skillet over medium‑high heat until onion is softened and beginning to brown, 5 to 7 minutes. Add barbecue sauce and bring to boil. Transfer sauce mixture and beans to slow cooker and stir to combine. Cook until flavors have married, about 4 hours on high or 6 hours on low. Serve, passing extra hot sauce separately.

Recipe Review from 8/26/2019

A good week all in all, a tich busy, but I was able to fit in some good recipes this week, including one dessert for a meeting. 

The Meal Plan:
Sat (L) leftover broccoli salad  (S) Skillet Chili Mac
Sun (L) chef salads (S) Out
Mon (Yoga/book group/legion)
Tues - leftover chili mac
Wed - Creamed corn and fish
Thurs (yoga) leftovers
Fri - leftovers

Lunches - cauliflower tikka masala


Cauliflower Tikka Masala (Eating Well, Sept 2019) vegetarian
This was my lunches for the week. This was also one of those rare occasions when a recipes says "20 minutes" and it actually took 20 minutes. Seriously easy! I'm usually not a fan of "jarred" or prepared products, and after careful scrutiny of the label, I decided this was worth a try. A winner in my book! A snap to assemble, tastes great, I served it over basmati rice and wah-la!I had lunches packed in grab-'n-go containers for the week!Recommended!

Serves 4 (5-6, if you add rice)

photo from eating well.com

1 tablespoon coconut or canola oil
4 cups cauliflower florets
¼ teaspoon salt
¼ cup water
1 (15 ounce) can chickpeas, rinsed
1½ cups tikka masala sauce (I used Patak's)
2 tablespoons butter
Fresh cilantro for garnish

Optional - basmati rice

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired. And basmati rice!

Recipe Tip: Keep Indian simmer sauces—such as tikka masala and Madras curry—in your pantry for a meal that's ready faster than you can order takeout. You can turn just about any vegetable or protein into a saucy dish like this one, or brush the sauce on chicken or steak before it hits the grill.


Skillet Chili Mac (Eating Well, Sept 2019)
Fairly easy to assemble, no broiling required, use a LARGE pan. Recipe said 35 minutes...it was an hour from opening the fridge to putting on the table. But I did have time to clean up during final simmer, which is always a bonus.

A couple of minor modifications: I used ground pork sausage, I cut back from 3 tbsp chili powder to 2 tbsp (I used Penzeys, which can be potent), I skipped the beef broth and used some of the pasta water and I used pinto beans instead of kidney beans (blech). This was tasty, it makes a lot, and don't skimp on the garnish! I loved the pickled jalapenos.

Oh, fyi - watch the 12 oz pasta.I didn't and yeah, 16 oz was way too much so I didn't add all of it.

Recommended! Serves 6+

photo from eating well.com

12 ounces whole-wheat elbow noodles, rotini or fusilli
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 medium poblano peppers and/or green bell peppers
1 medium stalk celery, diced
3 cloves garlic, minced
1 pound lean ground beef
3 tablespoons chili powder
½ teaspoon salt
1 (28 ounce) can diced tomatoes
1 cup low-sodium beef broth
1 (15 ounce) can low-sodium kidney beans or chili beans, I used pinto, rinsed
½ cup sour cream
¾ cup shredded sharp Cheddar cheese
Sliced scallions and/or pickled jalapeños for garnish


Cook pasta 2 minutes less than the package directions. Drain.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4 to 5 minutes. Add tomatoes with their juice and broth; bring to a boil over high heat and cook for 2 minutes.

> Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1 to 2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapeños, if desired.


Pan-Seared Fish with Creamed Corn and Tomatoes (Eating Well, Sept 2019) gluten free option
Recipe noted this was ready in about 40 minutes.  I timed it at an hour from pulling stuff out of the fridge to plates on the table.

Recipe is well laid out until the fish.  You start the corn cobs and while the cobs are doing their thing, prep the tomatoes.  Tomatoes finished, it's time to assemble the creamed corn.  Where things didn't work so well, was the corn is done, everything is ready, and now you start the fish.

I had a couple of modifications - I used cod for halibut (a heck of a lot cheaper), and I grilled it.  Now cod tends to be very flaky, so I did grill it on a prepared pan.  I didn't stink up the house with fish and easier clean-up.

Couple observations - I had to add an extra 1/2 cup (approximate) of milk to my creamed corn mixture to make it creamy.  I lost about 1/4 cup during the soaking the cob process, and with 2 tbsp of flour - I had glumpy, not creamy.  Second observation - The Husband and I both thought this was better the second day.  The corn and tomatoes made a lot for two of us, and I had leftovers for a side on a third meal.

photo from eatingwell.com

I would make this again - recommended.

4 ears corn, husked
1½ cups whole milk
3 cloves garlic, divided
1 sprig fresh thyme
3 cups chopped [cherry] tomatoes
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
1 tablespoon butter
¼ cup chopped shallot
2 tablespoons all-purpose flour**
2 tablespoons grated Parmesan cheese
½ teaspoon ground pepper, divided
1¼ pounds halibut, cut into 4 portions


Cut kernels from cobs and set aside. Cut or break the cobs in half and place in a large saucepan. Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a glass measuring cup or small bowl; discard the solids.

Meanwhile, grate the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tablespoon oil and ¼ teaspoon salt. Set aside.

Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3 minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust heat to maintain a simmer, cover and cook until thickened, about 5 minutes. Stir in Parmesan and ¼ teaspoon each salt and pepper. Cover and set aside.

Sprinkle halibut with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5 to 7 minutes total.

Serve the halibut with the reserved creamed corn and tomatoes.


Classic Banana Bread (Cooking Light Sept 2003)
In a departure from my usual chocolate-oatmeal cake or chocolate chip cookies, I made a couple loaves of banana bread for a meeting.  According to my notes in my 2003 Cooking Light Annual, I made four variations on the Classic Bread recipe, but not the Classic version itself.  Wanting some leftovers for the Husband and I, I made the Classic and the Marble version noted below.   Apparently I did make the Marble version previously, and it's probably reviewed somewhere on this blog.

A couple of modifications to the recipe below.  I added 1/2 tsp cinnamon, 1/8 tsp nutmag, 1/8 cloves and sprinkled broken walnuts on top.  I like my banana bread with some warm spices.   Mom's Banana bread by Cooking Light has been my go-to for a while now, but this might have just moved into first place.  . 

photo from cookinglight.com and myrecipes.com

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Recipe Tip:  Marble it. Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl. Bake as directed.