Night Shift Dragons by Rachel Aaron (DFZ #3)

Night Shift Dragons by Rachel Aaron
My rating: 3 of 5 stars

Jacket Blurb: They say family always sticks together, but when you’re your dad’s only lifeline and the whole world—humans, dragons, and gods—wants you dead, “family bonding” takes on a whole new meaning.

My name is Opal Yong-ae, and I’m in way over my head. I thought getting rid of my dad’s bad luck curse would put things back to normal. Instead, I’m stuck playing caretaker to the Great Dragon of Korea. That wouldn’t be so bad if he wasn’t such a jerk, or if every dragon on the planet wasn’t out to kill him, or if he was my only problem.

Turns out, things can always get worse in the DFZ. When a rival spirit attacks my god/boss with the aim of turning the famously safety-optional city into a literal death arena with Nik as his bloody champion, I’m thrust onto the front lines and way out of my comfort zone. When gods fight, mortals don’t usually survive, but I’m not alone this time. Even proud old dragons can learn new tricks, and with everything I love falling to pieces, the father I’ve always run from might just be the only force in the universe stubborn enough to pull us back together.


Read as an audio book.

Book three in the Detroit Free Zone series featuring Opal Yong-ae. This series straddles the fence between being YA and a more mature read. Though even that observation is subjective when compared against other YA books. But, in my humble opinion, this could tumble either way.

I picked this one up because I needed something that was escapism, I didn't have to think about the plot, and I could just zone out to on my commute. This book begins where book number two - Part Time Gods - concludes. Opal and her Father have been in hiding for the past eight weeks with the help of the DFZ, Opal is continuing her Shamanic training, but the Great Youg is not healing as a dragon should. Opal makes a poor decision (surprised anyone?) and our cast of characters is off and running.

I basically enjoyed this latest installment. The supporting characters keep me coming back (Opal...not so much), the plot(s) are engaging enough if not sometimes built on poor decisions by the main character, and the world building is interesting. Detroit - who writes about a future Detroit?!?

What drops this from a four or five star review to a solid three is the repetition. So. Much. Repetition. I don't know if this comes across on the written page, but I know that a nine hour book could - nay should - have been six, if there wasn't so much repetitious dialog. And I'm referencing both internal dialog and vocal. I fully admit to hitting the "skip ahead" button more than a few times.

The other item that dropped my star rating was Opal's flip-flopping emotions. One moment it was "We can kick some Arena God ass!" and the next sentence would be, "We're doomed, this is it, the end of everything we've worked for...". I would have been pulling at my hair with both hands if I hadn't been driving.

This is not a stand-alone book. As I noted above, book three begins right where book two leaves off. There are some interesting and engaging aspects that keep me coming back, and there are a couple of aspects that drive me a bit batty. Recommended with some reservations.

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Recipe Review from 5/18/2020

Well, we fell behind getting the recipes posted last week so this is catch-up.   Enjoy!

Theodore Roosevelt National Park, N. Dakota

The Meal Plan:
Sat (L) leftover catfish stew (S) Glazed meatloaf
Sun (L) general leftovers (S) meatloaf
Mon - meatloaf
Tues (Husband out) me - Olive Garden take-out
Wed (Husband out) me - leftover Olive Garden
Thurs - meatloaf oops, ate the extra on Mon leftover olive garden instead
Fri -leftover Olive Garden

Lunches - hummus sandwiches

Glazed Meatloaf (modified from Cooks Country)

I had a hankering for meatloaf.  I had everything on hand but a pound of ground beef.  Easily added to Friday's grocery shopping list and I was set. 

A couple of modifications to this recipe:  I don't own an 11 cup food processor so everything was done by hand.  I swapped out ketchup for some chili sauce I had in the fridge - I LOVE the flavor of chili sauce so I recommend going with that.  I did add some leftover green pepper in the fridge - perfect place to use it up.

I had my doubts about the whole broiling bit (mostly because I don't have good luck broiling things), but it worked well and I had a lovely thick glazed on top.  When all was said and cooked, this was good.  This hit the spot, I had plenty of leftovers for the week (serves 8 would be a good estimate), and this would be perfect for family or informal company.   Highly recommended.

Serves 6-8.

Glaze
1 cup chili sauce

photo from cookscountry.com

¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
½ teaspoon hot sauce

Meatloaf
2 teaspoons vegetable oil
1 onion, chopped fine
1/2 green pepper, chopped fine
2 garlic cloves, minced
⅔ cup Saltine crackers, crushed (about 17 crackers)
⅓ cup whole milk
1 pound 90-percent lean ground beef
1 pound ground pork
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
⅓ cup finely chopped fresh parsley
Salt and pepper                                                                                 


MAKE GLAZE
Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.

COOK VEGETABLES
Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

PROCESS MEAT (I don't have a food processor, so I smashed saltines in a ziploc bag, then combined everything by hand).
Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined

BROIL
Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.

BAKE

Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.

Sweet Cream Biscuits with Strawberries  (Edible Austin magazine, Mar/Apr 2020)

This magazine arrived with our Texas wine club shipment and several recipes popped out at me.  As grocery shopping day was imminent, and all really needed was berries and whip cream, this was a go.  A very tasty recipe, pretty easy to assemble, and made enough for 8-12 servings.  Which, honestly, was a bit much for two of us, even after I served some to my Folks.

One teeny observation, there was no salt in the biscuit recipe and I could tell almost immediately.  I recommend adding a small amount just to help all the flavors behave.  

Recommended!

photo from edibleaustin.com

 large biscuits or 12 small

For the strawberries:

1/2 c. granulated sugar

1/4 c. water

2 T vanilla bean past or 1 whole vanilla bean pod, seeds scraped

1 lb strawberries, trimmed and diced

For the  biscuits:

3 c. all-purpose flour

4 t. sugar

1 T. baking powder

1/4 t. baking soda

1/4 - 1/2 tsp salt (not in original recipe, but I thought after, they really needed a bit of salt)

2 c. plus 1/4 c. heavy whipping cream.

1/4 c. turbinado sugar,

Homemade whipped cream option:

1 1/2 c. heavy whipping cream

Assemble the strawberries:

In a large heat-proof bowl, combine the sugar and water.  Microwave in 30-second increments, stirring in between until the sugar is completely dissolved.  This can also be done on the stove-top over low heat.  Allow to cool.  Add the vanilla paste (or vanilla bean seeds) and strawberries.  Set aside.

Assemble the biscuits:

Preheat the oven to 450* an line 2 baking sheets with parchment paper. 

In a large bowl, combine flour, sugar, baking powder baking soda (and salt).  Whisk together.  Gently stir in 2 cups of the cream into the flour mixture until a soft dough forms.  Be careful not to overmix. 

Drop dough onto prepared baking sheets.  Brush with the remaining 1/4 cup heavy cream and sprinkle evenly with turbinado sugar.  Bake for 10-12 minutews or until the tops are golden brown an sugar has caramelized.  Allow to cool slightly and transfer to a cooling rack.

Assemble the whip cream:

Vigorously whisk the heavy cream (by hand, with a hand mixer, or use a stand mixer) in a large bowl until stiff peaks form.  Whisk in a few tablespoons of the strawberry sugar liquid adjusting to taste.

Assemble the biscuits:

Gently split each biscuit with a fork and top with a dollup of cream and spoonfuls of tablespoons of the strawberries, draining off the liquid.

Recipe notes: Biscuits will keep in an airtight container for up to one day.  To serve the next day, refresh biscuits in a 350* over for 3 minutes.  You can perpare the straberries up to two days in advance, and we recommend using any leftover syrup for cocktails or lemonade.

Broccoli and Cashew Salad (modified from Julia's Album blog)
I had this pinned for a while and decided this would be a good accompaniment alongside grilled brats over the weekend. Something different than potato salad at any rate.   Because I decided to make this at the last minute there was no way I was getting a ripe pear, so I skipped, which was kinda a bummer.  I also don't care for onion in my salad so I skipped.  Cashews get sprinkled on top before serving so I don't end up with soggy cashews.  Very off-putting. 

All-in-all, this was good.  The dressing was runnier than I care for, but the flavors were all there.  I also forgot to add my cashews when I served the leftovers.  Argh!  If you're adding a pear, you'll need to plan in advance so your pear has time to ripen a bit.  Recommended.

Serves 6-8 (I had closer to six servings)

Creamy Salad Dressing:

photo from juliasalbum.com

1/2 cup mayonnaise
1/2 cup sour cream, kefir or Greek yogurt
2 tablespoons lemon juice
1/4 cup honey , softened or warmed up
1/4 teaspoon salt

Salad:
5 cups broccoli florets , chopped into small bites
1 apple , cored and diced
1 pear , cored and diced
1/4 cup red onion , diced
1 cup cashews , toasted or roasted
1 cup dried cranberries

In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.

In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.

Add the dressing to the broccoli salad and stir everything together.
Top with cashews before serving.

Recipe Review from 5/11/2020

I love leftovers.  I love being able to make a pot of something on the weekend or a easy weeknight, and it's ready in the fridge for the rest of the week.   There's an immensely satisfying feeling of being able to come home from work, plop the bags down, and either have dinner on the table (compliments of the Husband) or dinner can be on the table in 15 minutes.  Leftovers are a wonderful thing.  

Just two notable recipes for this past week.  The salmon packets are a long standing go-to.  I'll have to see if I've posted the recipe in a past year.

Tucson Botanical Gardens photo from scifiwithpaprika (C) 2020

The Meal Plan:
Sat (L) Out (S) Lentil and Chorizo Stew
Sun (L) leftover stew (S) catfish court bouillon
Mon - leftover catfish stew
Tues - leftover lentil stew
Wed - leftover catfish stew
Thurs - salmon packets (repeat)
Fri - leftovers

Lunches - hummus and cheese sandwiches (me) lox on bagles (him)



Slow-Cooker Lentil and Chorizo Stew (modified from Cooks Country)
A great recipe that is so incredibly easy - chop, plop, walk away.  This had a little zing! to it, so if you aren't compatible with heat, maybe skip the cayenne.  One cup of lentils doesn't look like it's going to be nearly enough, but trust the quantities, it was perfect.  This would be good with corn bread, rustic bread, or even naan.  Recommended!

Serves 4-6

photo from cookscountry.com

4 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
8 ounces Spanish-style chorizo sausage, sliced ¼ inch thick
1 cup dried brown lentils, picked over and rinsed
1 onion, chopped fine
2 carrots, peeled and chopped fine
½ cup dry white wine
3 garlic cloves, minced
3 sprigs fresh thyme  (I used 1 tsp dried thyme)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon table salt
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 bay leaf

Combine all ingredients in slow cooker. Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low. Discard thyme sprigs and bay leaf. Serve.

Cooks Country Recipe Tip: For the best results, use a dry-cured Spanish-style chorizo in this recipe. If Spanish-style chorizo is unavailable, you can substitute Portuguese linguiça sausage.



Catfish Court Bouillon (modified from Kevin Belton's New Orleans Celebrations)
I liked the simplicity of this.  At first glance this seems like a complicated recipe with a huge ingredient dish, but it's really not complicated.   While the bacon was cooking, I prepped the onion, peppers, celery and garlic.  While those were browning I prepped the parsley, jalepeno and tomatoes.  Into the pot! Add everything else, bring to a boil and simmer.   Time to clean up and make the rice!   Catfish goes in, set the table, and wa-la!  Dinner is served and the kitchen is basically clean.

The flavors in this are wonderful - little bit of heat (and I do mean just a little), sweetness from the Trinity, catfish isn't overwhelmed by everything else, and the nutty rice (I used brown rice).   Leftovers were just as tasty as day of, maybe even a bit better after the flavors married.

Recommended.

Serves about 6 with rice (I had three meals for two)

4 strips of bacon, chopped
2 cups chopped onion
2 cups chopped green bell peppers
1 cups diced celery
2 tbsp minced garlic
1/2 cup chopped parsely
1 tsp dried thyme
1 jalapeno, seeded and diced
2 cups diced tomatoes
2 tbsp "Dry Roux Flour"  (flour that has been 'cooked' or 'baked' a head of time to a lovely golden brown or even dark brown color)
4 cups seafood or chicken broth 
2 bay leaves
1 tsp kosher salt
1/2 tsp black pepper
1 tsp hot sauce
2 lbs catfish fillets, cut into 1-2" cubes
4 cups cooked long-grain white rice
1 cup sliced green onion (I did 4 scallions)

My notes - I baked/cooked the 2 tbsp flour earlier in the day on the stove.  Kevin does have recipe where you bake something like 8 cups of flour for part of a day in the oven, but I only wanted enough for this recipe. 

In a Dutch oven over medium-high heat, brown bacon about 5 minutes.  Remove the bacon and drain on a paper towel.   Reserve 1 tbsp of the bacon grease.

Add the onions, bell peppers, and celery to the Dutch oven and saute until browned.  Reduce the eat and add the garlic, parsley, thyme, jalapeno, and tomatoes.  Stir to incorporate and add the Dry Roux Flour and stock.  Stir the mixture and add the bay leaf, Creole seasoning, salt, pepper and hot sauce.  Cover, bring to a boil, and cook at a simmer for 40 minutes, stirring occasionally.

Remove from heat and add the catfish.  Cover and let stand for about 10 minutes. 

Serve with the rice. 

Recipe review from 5/4/2020

Meal plan went out the window this past week when the Husband had to do some remote field work and was gone two nights.  With just me bumping around the house, I didn't need to make everything that had been planned.     I did get to enjoy some comfort food favorite's though - fried egg sandwich on soft bread and grilled cheese sandwiches.  Yummy. 

Glacier, St.Mary's Lake   scifiwithparika (C) 2020

The Meal Plan
Sat (L) Take Out (S) take n bake pizza
Sun (L) molettes (S) pasty with veggie
Mon - leftover molettes
Tues (Husband gone for work) leftover molettes  fried egg sandwich
Wed (Husband gone for work)  cupboard scrounge/grilled cheese sandwiches
Thurs - Lentil and Chorizo Soup  leftover molettes

Fri - pasty with veggie

Lunches - hummus sandwiches and soup

Easy Waffles (Martha Stewart)
The picture promoting the recipe online, and the picture I saved from pinterest, are not the same waffle.   From my Google search, I thought I had picked a basic waffle recipe that would work in my Belgian waffle maker.  After assembling , I would say that this recipe is better for the small waffle irons (like the picture below).

Other than waffle iron appropriateness, these were tasty enough.  I did add a splash of almond extract because I love the subtle flavor it lends.   *I* probably won't make this recipe again - only becuase my Belgian waffle iron wasn't the right implement. 

photo from marthastewart.com

1 cup all-purpose flour, spooned and leveled
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
Maple syrup and butter, as desired, for serving


Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.

In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.

Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

 Molettes (Milk Street TV show)

Because I'm finishing this posting nearly a week late, and I don't have my cookbook sitting in front of me, this is going to be a recipe call out.   I have the 2020 version with all three seasons of Milk Street TV show represented.   I would almost advocate for buying the seasons separately if possible, because my binding has already broke and ripped due to the size and weight of this lovely cook book.

From this I made "Molette's", from Oaxaca if memory serves.   As the recipe is presented, it's a black bean puree (using canned black beans for convenience, if you wish), that is spread on a nice crusty slice of artisinal bread that's been drizzled with olive oil and toasted.  This is topped with pico de gallo, mozzarella cheese, and avocado.

I modified only a tiny bit and used hoagie buns that I toasted, so a bit more sandwich like and less "bruchetta".  Simply put, these were pretty awesome.  I also got something like three - four meals out of one recipe (two meals for two of us, two meals with just myself).    I also made my own black beans rather than using canned.  Canned would be fine and a definite time saver.    Recommended!

Moon Over Soho by Ben Aaronovitch (Peter Grant #2)

Moon Over Soho by Ben Aaronovitch

My rating: 4 of 5 stars


Jacket Blurb:  The song. That’s what London constable and sorcerer’s apprentice Peter Grant first notices when he examines the corpse of Cyrus Wilkins, part-time jazz drummer and full-time accountant, who dropped dead of a heart attack while playing a gig at Soho’s 606 Club. The notes of the old jazz standard are rising from the body—a sure sign that something about the man’s death was not at all natural but instead supernatural.

Body and soul. They’re also what Peter will risk as he investigates a pattern of similar deaths in and around Soho. With the help of his superior officer, Detective Chief Inspector Thomas Nightingale, the last registered wizard in England, and the assistance of beautiful jazz aficionado Simone Fitzwilliam, Peter will uncover a deadly magical menace—one that leads right to his own doorstep and to the squandered promise of a young jazz musician: a talented trumpet player named Richard “Lord” Grant—otherwise known as Peter’s dear old dad.

Read as an audio book. Will be June 2020's scifi book group selection. I jumped the gun a little bit...

I enjoyed this selection quite a bit - I mean, who wouldn't? There were Jazz Vampires. A very cool concept executed in a delightful way.

This does pick up where Midnight Riot left off: Leslie is sequestered with her family and on leave while the doctors try and fix her face and throat, Nightengale is slowly recovering from being shot in the shoulder, and we learn more about the enigmatic Molly and Peter's father, "Lord Grant". Some new characters make an appearance - the lovely Simone and, ah the police detective whose name I completely forgot. I hope we'll see the good detective in future books.

I was engaged with the plot and sub-plots from the moment I hit "play" to the very end. This just rolled right along and took me with. There are several quite enjoyable plot twists, I loved the humor, and the history aspect in this one really fleshed out the world building.

My one teeny complaint with the book was the ending(s). The first big plot reveal hit rather abruptly, a bit out of left field (was pretty awesome), but was kinda like...okay..., then the rest got a bit garbled from there. Still quite enjoyable, but parts felt disconnected from the overall story.

Bottom line - I will be reading the next one in the series.

Recommended if you like urban fantasy with a twist of jazz.



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Recipe Review from 4/26/2020

Happy May!

Gardens are looking good this past week.  I've been able to get into most beds and do some significant weeding.  My peony bed is going to need an overhaul, just too much grass got in and everything is going to have to be dug out.   So it goes  Spring project with a very tiny window.  

from a couple years ago    photo by scifiwithpaprika(C)2016

Several good recipes last week, and an attempt at making my own pie crust. 


The Meal Plan
Sat (L) Leftovers (S) Hoisin-Glazed Pork Ribs
Sun (L) Chicken Tagine (S)  Leftover pork ribs
Mon - leftover chicken
Tues (donate blood) leftover ribs
Wed - leftover chicken
Thurs -pasty? fried egg sandwich and fruit (for one)
Fri - pasty/leftover chicken

Lunches - quiche and fruit

Two more new recipes from the book this past week. I did forget to take pictures, not my forte - picture taking right when we're sitting down to eat is not a priority.

Butter-Toasted Steel Cut Oats with Apples        Serves 6
Premise is you toast some butter till brown and nutty, stir in the oats and spices and stir till fragrant, add the water and cook.  I did make this recipe in the morning and I will say this about the cookbook - the recipes come together in the time given. This was 35 minutes start to finish and most of it hands off.

This does turn out creamy right out of the pot. I/we were both a little surprised at the lack of flavor in this, it was very muted and the apples flavor hardly came through at all. Could have been my apples - they were from the co-op. Would I make this again? Yes, except I would perhaps bump up the apples and add some cinnamon. I did have leftovers and I baked to re-heat.

Chicken Tagine with Squash and Spinach         Serves 4-6
Noting, I got 4 meals for 2 people so 8 servings with Israeli couscous. I used some frozen squash from last years garden bounty, which I had thawed ahead of time. In hindsight, I perhaps should have just left frozen, because my squash rather...disintegrated. Which was fine, I guess, as it just thickened the overall mixture. I served with Israeli couscous because I LOVE Israeli couscous.

This is nicely seasoned, a balanced combination of brothy and stew-like, and not heavy

Quiche Lorraine (modified from Eating Well, April 2020)
I made this for lunches for the week and I modified to make it vegetarian, which probably means it's not "quiche lorraine" anymore. I subbed half a diced green pepper for the bacon (I had the green pepper in the fridge), I subbed a shallot for the onion (again, in the fridge), and I used Swiss instead for Gruyere because it was less expensive.

What more can I add? It's a quiche. I enjoy quiche - great for breakfast, lunch or dinners. Not sure I would make this recipe again, I prefer the Moosewood version a bit more.

photo from eatingwell.com

1 (9 inch) prepared whole-wheat pie crust
4 ounces thick-cut bacon (about 2 slices), cut into 1/2-inch pieces
I subbed 1/2 green pepper, diced
1 cup thinly sliced onion  (I used 1 shallot)
4 large eggs, lightly beaten
1 ½ cups whole milk
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup shredded Gruyère cheese (I used Swiss Cheese)


Preheat oven to 375 degrees F.

Pierce bottom and sides of pie crust with a fork. Bake for 15 minutes. Transfer to a wire rack. Reduce oven temperature to 350 degrees.

Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8 to 10 minutes. Remove to a clean plate with a slotted spoon.   [Heat skillet over medium-high heat.] Add onion to the pan and cook, stirring occasionally, until tender, 4 to 6 minutes. Scrape the onion into the crust.

Whisk eggs, milk, nutmeg, salt and pepper in a medium bowl. Sprinkle the bacon and half the Gruyère over the onion, then pour the egg mixture over the top. Sprinkle with the remaining cheese. Set the pan on a baking sheet.

Bake the quiche until the top is golden brown and the filling is set, about 40 minutes. Let cool for 15 minutes before serving.


Homemade Pie Crust (Gimme Some Oven)
I have decided to learn how to make my own pie crust. "Everyone" says it's super easy, my sister can do it...I should be able to do it. My one caveat - I would prefer no shortening. Butter or lard only. Since I don't have lard on hand, butter it is.

So we started with this recipe. First observation: the flour to butter ratio doesn't seem right. When I weighed my flour according to the direction, I had one cup. One cup of flour to one half cup butter. Hm.  I went with measuring.  Second observation, this baked up more like a puff pastry or a croissant, a very light crust, heavy on the butter flavor.  I have mixed thoughts on that.  Third observation, it did re-heat okay in the microwave at work.   Crust was a little rubbery, but not too bad.   A function of the microwave I suspect.

So while not what I would consider a success, not a failure either.  I'll be looking for a different recipe. 

photo from Gimme Some Oven

1 1/4 cups (150 grams) all-purpose flour
2 teaspoons granulated sugar (optional)
1/2 teaspoon salt
1/2 cup (115 grams) cold unsalted butter*, diced into 1/4-inch cubes
1/4 cup ice water

Mix the dry ingredients: Combine the flour, sugar (optional) and salt in a large mixing bowl or a food processor. Whisk or pulse briefly until combined.

Cut the butter into the dry ingredients: Sprinkle the diced butter evenly over the dry ingredient mixture. If working by hand, use a pastry cutter or two forks to cut the butter into the dry ingredients until the butter is evenly dispersed into pea-sized (or smaller) bits. If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl.

Add water: Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps. (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix the dough.

Form a dough ball: Using your hands, quickly pack the dough into a ball (like you’re packing a snowball).

Then flatten the ball into a 3/4-inch thick disk.

Wrap and chill the dough: Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use.

Milk Street Fast & Slow: Slow Cookers, Pressure Cookers, and Instant Pots

Milk Street Fast & Slow: Slow Cookers, Pressure Cookers, and Instant Pots by Christopher Kimball

My rating: 4 of 5 stars


I've been blogging about the recipes I've been making from this cook book, so I figure it's time to review the actual cook book. No, I'm not getting paid to write this review. No, I'm not being compensated. No, I didn't get a free copy of the book. I saw it, I bought it, now I'm talking (gushing) about it.

This past year I fell down the rabbit hole known as Milk Street. I saw a couple episodes of Season 1 when it came out, but...didn't grab me. I wasn't engaged by Mr. Kimball going to some exotic location and being filmed while watching someone else cook. Season 2 they changed the format a bit and less obvious travel and more in kitchen discussion about what Milk Street found and brought back. Now that, interested me - show me how I can make Levantine rice and lentils with fried onions, with ingredients I can find in the middle of the States. Season 3, I was hooked - completely. As in binge watching Milk Street marathons on PBS. Even when Mr. Kimball was off in that exotic location again I was hooked. I'm not sure what changed.

A year or so ago I obtained an Instant Pot and I was using it for a handful of things but acknowledge that it was an under-utilized kitchen item. The recipes I was finding on-line were hit or miss and left me with more questions than not.

Until this cook book. I LOVE this cook book.

• Recipes are clearly written using ingredients I can mostly find (still struggling to find goguchang)
• Each recipe comes with a full page photo
• Each recipe comes with a description of the dish and tips
  \
• Each recipe comes with explicit directions on timing and "how to" (ie, using a towel for steaming rice)
• Each recipe offers a fast version using the pressure cook feature, or a slow version with the slow cooker. So far I've only cooked with the fast version.
• And I know all of these recipes were thoroughly tested and it shows in the results *I* get.
  

My only small complaint is - I would like to have had a chapter on just *basics*. Basic preparation for long grain white rice, short grain white rice, brown rice, wild rice (Calif and Minn); basic preparation for navy, pinto, garbanzo, black, kidney, canellinni beans, etc; basic preparation for all sorts of grains such as steel cut, farro, bulger, wheat berries and more. And tips on what not to do...

While the recipes I've tried so far - and I think I'm up to five or six in the last two weeks - have all worked spot on with terrific results, I'm still looking for a solid, tested, basic IP cook book.

While I wait for such a product, I will probably try and cook everything from the Milk Street Fast and Slow cook book. Because the recipes are That. Good. And they work. And I have lots of delicious leftovers.

Recommended if you have an Instant Pot and like to explore world cuisine.



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Recipe Review from 4/19/20

A blustery week with winds that wouldn't stop, and ended in some absolutely delightful weather - sunny, 60*F,  light breeze.  The Husband and I took advantage of it and did a 5 mile walk, raked the yard, cleaned garden and flower beds, and he started rebuilding the garden fence.  It's been years since we've gotten this much yard word done this early.

what I'm looking forward to (photo from scifiwithpaprika.com)

The Meal Plan:
Sat (L) leftover split pea soup (S) Lentils and bulger with grilled pork chops
Sun (L) leftovers (soup and sandwiches)(S) leftover lentils and pork chops
Mon - brats
Tues - coconut rice
Wed - brats
Thurs - coconut rice
Fri - Indian chicken thighs (pushed to next week)

Lunches - (me) Ribollita Soup   (Husband) bagels with lox

Two more recipes from Milk Street's Fast and Slow cookbook.  As I noted in the previous week, this cook book was just released, and it wouldn't be proper to type out a slew of their recipes.  However, I will talk enthusiastically about what I made this week:














Coconut Rice with Beans and Scallions (and an egg!)

photo from scifiwithpaprika (C)2020

The recipe blurb states this is inspired by a dish from the Caribbean coast of Honduras and Nicaragua. The flavors in this are derived from coconut oil, coconut milk, and cilantro. Yup, pretty simple and super delicious! I did one modification and that was to substitute pinto beans for kidney beans. We're not a fan of kidney beans. I also did this as a main dish rather than a side, and served with a poached egg on top.  Serves 4-6.  Recommended!



Lentils and Bulger with Caramelized Onions
This was a Levantine inspired dish where Milk Street swapped out the rice and used coarse bulger instead.  I had my doubts about frying/sauteing two onions in the Instant Pot, but it worked quite well and it helped to have directions that said fry until "almost burnt".   Super helpful!   I really enjoyed this dish, especially as leftovers.  So much flavor between the onions, cumin, allspice and bay leaf.  We served this along side pork chops, then brats.  I did top with pickled red cabbage with the brats - so very tasty!  Serves 4-6.  Recommended!

Hoisin-Glazed Baby Back Ribs

First observation, when one of these recipes states a certain quantity of meat, it's THAT quantity.  Due to what was available at the meat market, we had to purchase more than what the recipe called for (by a pound).  And, because it had been frozen and thawed, it wasn't like I could just pop that extra back in the freezer.  I figured I'd just cook it with the rest...ah, no.  Wouldn't fit.  So I cooked it after the rest was done.

These are surprisingly easy (once you are done futzing with huge racks of pork), and there is time to clean up.  The glaze is sweet and tangy with overtones of the Chinese five-spice powder coming through.  For myself, the star anise was particularly prominent.  Would I make these again?  In a heartbeat!  I served with brown rice to capture any of the tangy glaze.  Serves 4-6.  Recommended! 


And my other new recipe from Eating Well:

Ribollita Soup (Eating Well Soups edition) vegetarian
This is an easy recipe that they made complicated...so I simplified a few steps.

• I used one can of diced tomatoes instead of plum tomatoes and chopping them.
• Zucchini is added to early in the cooking process - add with potatoes or near the end to prevent it from going to mush.
• Greens were also added way to early in the cooking process. Add at the end and cook until just wilted.  Doesn't take long.

1 (14 ounce) can diced tomatoes

photo from cookinglight.com

2 (15 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra-virgin olive oil, divided
1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
¼ cup thinly sliced garlic
½ teaspoon freshly ground pepper, divided
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
¼ teaspoon salt, divided
1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
¼ head Savoy or green cabbage, cut into 1-inch cubes (I used Napa)
2 cups diced russet potatoes (I used Yukon Gold)
3 cups vegetable broth
2 cups water
½ teaspoon dried thyme
1 bay leaf
⅛ teaspoon celery seed
Crushed red pepper to taste


Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set beans aside.

Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.

When the carrots and celery are nearly tender, add potatoes, broth, water, the diced tomatoes , the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Stir in zucchini, kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes.

Kevin Belton's cook books (long)

Today I'm going to gush about three cookbooks that I've been referencing the last two years AND which inspired a trip to New Orleans last Fall (2019).   Enjoy!


Kevin Belton’s Big Flavors of New Orleans by Kevin Belton

My rating: 4 of 5 stars



Jacket Blurb: Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits.

Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

First came binge watching Kevin's show a couple years ago (2018?), which I think was season 2 on Create. Then the Husband bought me this cook book and I enjoyed it so much I went and bought New Orleans Kitchen - yes, I know TV show and cook book purchases are all out of order. PBS Create cycles through season 1 and 2 enough that they have become interchangeable in my world.

This Northern Girl (from near the Headwaters of the Mississippi) is now obsessed with Southern cooking. I found this cook book approachable and enjoyable. It's a melding of variety, flavors and ethnic influences.

There are some ingredients I simply don't have access to in Northern Minnesota such as fresh crab, oysters and crawfish, but there are plenty of recipes that I can make. It has also been a bit of a challenge finding a good or "authentic" Creole seasoning. Purchasing online is an option, but...who to pick? Is it a good price? Balanced seasonings we'll like or heavy on the heat? Ultimately, we made our own from a couple recipes we found online.

This is also a cook book I sat down and read. I liked the blurbs before each section, the glimpses of living and growing up in New Orleans, of the people who migrated, worked and eventually settled in NOLA and brought their own food influences.

If you enjoy southern cooking, check out this cook book AND watch the TV show. Recommended!






Kevin Belton's New Orleans Kitchen by Kevin Belton

My rating: 4 of 5 stars



Jacket Blurb: The next cookbook from the star of TV series New Orleans Cooking with Kevin Belton . . .
The gregarious star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes.

Kevin Belton's New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton's exciting flavors and engaging writing alongside Eugenia Uhl's mouthwatering photographs make this new cookbook a must-have.

A nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen, Chef Kevin is known for his expertise in creating New Orleans cuisine as well sharing the culture and culinary heritage of the greatest city in the world.


See also my review on Kevin's Big Flavors of New Orleans.

I greatly enjoy Kevin's cook books and TV shows. It started with Season 2 on PBS Create and the cook book Big Flavors of New Orleans. And impulse purchased New Orleans Kitchen. Followed by a trip to Abita Springs, Covington, and New Orleans last Fall.

Did I mention I'm a bit fascinated with Southern cooking right now?

What I enjoyed about this cook book was the exploration of the immigrants and their food that helped shape NOLA. The recipes are approachable, reasonable, and very tasty. I don't think I've made one yet that I didn't like.

That being said, I do find myself modifying some recipes to make them a bit 'lighter'. I cringe using that word in relation to cooking because it can have such negative connotations, but, for example, the Crawfish Bread (awesome! btw), called for 8 oz cream cheese, 1/2 cup Parmesan, and 3/4 cup Monterey Jack. YWhile I do love my cheese, I cut the amounts back and it was still just as cheesy and delicious.

And no fault of the cook book, more a problem with where I live, some ingredients just aren't available (fresh crab, oysters, and crawfish) in my area. Which is a bummer.

If you want to try some Southern Cooking, or expand on Southern Cooking, this would be a good cook book to check out. I also recommend Kevin's series on PBS Create. Happy cooking!






Kevin Belton's New Orleans Celebrations by Kevin Belton

My rating: 4 of 5 stars


Jacket Blurb:  Celebrate like they do in The Big Easy with Chef Kevin Belton's newest cookbook.

The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city.

Kevin Belton's New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fete, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese.

A nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen, Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans.

See also my reviews on Kevin's Big Flavors of New Orleans and New Orleans Celebrations - I really enjoy these cook books.

New Orleans Celebrations covers the great variety of festivals and food festivals held in Louisiana. I've been watching Season 3 on PBS Create (when they show it, Create can be a bit...inconsistent) and I find myself going "Ooo! When is the jambalaya festival?" "Ooo! When is the gumbo festival?" "OOO! When is the Oyster festival?!?" 'Course, we already did our trip to NOLA last fall, and probably won't get back for a while.

This installment continues to be consistent in it's presentation, approach-ability, and deliciousness. For example, I made all three jambalaya recipes over a three week period. All good. Very good.

I will add, while we did purchase a large quantity of Creole Seasoning while in New Orleans, I'm nearly out. These recipes call for tablespoons at a time and I think I'll revert to making my own rather than spending $$$ on shipping.

Overall, a fun, interesting, and very tasty cook book. I recommend all three by Kevin Belton and want to say THANKS to for introducing me to the flavors of the South. So. Much. FUN!




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Recipe Review from 4/13/2020

I made a few more masks this past week - a handful more for the Husband and I and my parents, and five for my Husbands co-worker.  I almost had a moment of dismay, when I thought the bobbin ensemble (the bit under the sewing machine) broke.  Fortunately, got it working again.  Whew!

This has also brought back an interest in perhaps quilting again.  It's been enjoyable playing with fabric, and I pulled out my (small) stash and started contemplating colors and patterns.  We'll see what happens.  It might be a "putter" project - something to putter on when the weather isn't nice enough to play outside.

Meanwhile, I made a few new recipes this past week!

The Meal Plan
Sat (L) leftover pasta e fagoili   (S)
Sun (L) (S) pastalaya
Mon - chicken and waffles!
Tues - leftovers pastalaya
Wed - leftover chicken and waffles
Thurs - leftover chicken and waffles
Fri - leftover chicken w/mashed potatoes and veggies

Lunches - (me) Jamacian split pea soup   (Husband) sandwiches

First, two recipes from a recently released cookbook.  I'm not comfortable copying out of a brand new release, so I will direct you to Amazon or your local library.   Honestly?  I'm in love with this cookbook!  Stay tuned for more feedback!

Milk Street Instant Pot Fast and Slow

Farro and Dried Apricot breakfast porridge (vegetarian)
I really liked this, the Husband was less than enthused.  I thought this was creamy, tangy, and filling.  The farrow was a nice change to oatmeal - little plump nutty nuggets of whole grain yummy.  This did make good leftovers - in fact, I had it as a mid-morning snack a couple of days.   Makes 4-6 servings.  Recommended!

Jamacian Split Pea Soup  (vegetarian)
Super easy to assemble with a handful of ingredients.  I think I only needed to purchase cilantro and a habenaro.   What?!?  A habenaro?  Yup - there is some kick to this.  Omit if you are heat sensitive or there are little taste buds in your family.   This did thicken substantially after cooking and cooling.  It does re-heat quite well, but just add some water to thin it out again.  Made make 6 servings.  Recommended!


Pastalaya (New Orleans Celebrations by Kevin Belton)
This is jambalaya with a twist - spaghetti instead of rice.  And easier to make!  This is a one-pot meal, no need to cook the spaghetti separate, it's all done in one big stockpot.

Only a couple of modifications: Use your favorite kind of smoked sausage; I used smoked polish sausage but keilbasa or another regional favorite would be just as tasty.  I used regular spaghetti instead of the thin called for.  I would actually recommend regular. 

While things were cooking (one pot!) I had enough time to tidy the kitchen and set the table.  This did make enough for 6-8 servings (closer to 6 if you have some robust appetites in your family).  I would make this again.  Recommended!

Serves 6 to 8

photo from WYSE.com

2 tablespoons olive oil
1 pound smoked sausage (I used polish sausage)
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
1 tablespoon minced garlic
2 tablespoons Creole seasoning
1 teaspoon salt
1 tablespoon red pepper flakes
1 tablespoon chopped fresh oregano (I used tsp dried)
1/4 cup tomato paste
1 pound thin spaghetti, broken (I used regular spaghetti, worked fine)
4 cups chicken stock
1 pound shrimp, peeled and deveined
1/4 cup parsley, chopped
1/4 cup sliced green onions

In a Dutch oven, heat olive oil over medium heat and add sausage. Cook for 2 minutes then add onion, celery, and bell pepper, cooking
for another 5 minutes. Stir in garlic, Creole seasoning, salt, red pepper flakes, and oregano. Stir in tomato paste, then after 1 minute, stir in spaghetti and mix well. Add stock, stir, and bring to a boil. Cover, reduce heat low, and cook for 10 minutes. Stir in shrimp and cook for 5 minutes. Remove from heat, and stir in parsley and green onions. Cover and let rest 5 minutes before serving.




Chicken and Waffles (New Orleans Celebrations by Kevin Belton)
I made fried chicken!  I didn't stink up the house!  I didn't get grease everywhere!  GO me!

This was a first for us, at home at least.  I think the Husband has had chicken and waffles in a restaurant, but not something we would think of making here.   Then I saw the episode where Kevin highlighted chicken and waffles and I knew I had to try them!

Success!

Our main observation was, for the amount of Creole seasoning, smoked paprika, cayenne pepper, garlic powder and other seasonings, these were a bit on the...bland side.  Our speculation was this is more "comfort food" than highly seasoned dinner (or breakfast).   Good and different, I would make them again. 

Also noting, these also made a lot for us - three dinners with chicken and waffles and one dinner with only chicken leftovers.  Recipe made 5 Belgain-style waffles. 

4 hours to 1 day ahead:  marinate the Chicken
8 boneless, skinless chicken thighs
2 tbsp Creole Seasoning
2 tbsp hot sauce
1 cup buttermilk
1/2 tsp salt and pepper

Combine buttermilk and hot sauce salt in a bowl and mix well.

Pound the chicken thighs into an even thickness, about 1/4"-1/2" (place between two sheets of plastic wrap, or in a gallon ziplock bag, pound with a small skillet, rolling pin, meat mallet).  Season flattened thighs with Creole seasoning, salt and pepper.  Place in a 9x9 glass baking dish or a one gallon ziplock bag and cover with buttermilk mixture.  Marinate 4 hours or overnight.  Discard marinade.


Waffles
1 cup all-purpose flour
1 cup corn meal (not polenta!)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups buttermilk
2 eggs
1/4 cup butter, melted
1/4 cup maple syrup
1 cup grated cheddar cheese
4-8 scallion stems, chopped

Preheat oven to 275*

Combine dry ingredients in one bowl and mix with a whisk.

Combine wet ingredients (up through butter) in a second bowl, mix.

Combine dry ingredients and wet ingredients until just moistened.  Add cheese and onions.  Stir gently to combine.

Heat waffle iron according to manufactures directions.  Cook waffles according to your machines time (mine took 3-4 minutes for a Belgian waffle maker).  Place cooked waffles in warm oven until ready to serve.

Chicken Coating
1 1/4 cup all-purpose flour
1/2 cup cornmeal (not polenta!)
1 tsp smoked paprika
1/8 tsp cayenne pepper
1/2 tsp kosher salt
1 tsp Creole seasoning
1 tsp garlic powder
1 cup buttermilk
Oil for frying (I used Grapeseed oil)
In a heavy bottomed skillet or Dutch oven, heat 1" of oil over medium high heat until temperature reads 350* to 375*.

Mix dry ingredients in a shallow dish (like a pie plate)

Put buttermilk in a second shallow dish (like another pie plate).

Drain chicken from marinade, dip in flour (shake off extra), dip in buttermilk, dip back in flour mixture and shake off extra.  Place 2 - 3 pieces of chicken into pre-heated oil and cook until golden brown, about 6-8 minutes.   My notes - it really doesn't take long!  And don't crowd the pan.   Place finished chicken on a rack to drain and pop into the oven to keep warm with waffles.

Serve chicken over, under, along side waffles and sprinkle with extra cheddar cheese. 

All These Worlds by Dennis E. Taylor (Bobiverse #3)

All These Worlds by Dennis E. Taylor

My rating: 4 of 5 stars



Jacket Blurb: Being a sentient spaceship really should be more fun. But after spreading out through space for almost a century, Bob and his clones just can't stay out of trouble.

They've created enough colonies so humanity shouldn't go extinct. But political squabbles have a bad habit of dying hard, and the Brazilian probes are still trying to take out the competition. And the Bobs have picked a fight with an older, more powerful species with a large appetite and a short temper.

Still stinging from getting their collective butts kicked in their first encounter with the Others, the Bobs now face the prospect of a decisive final battle to defend Earth and its colonies. But the Bobs are less disciplined than a herd of cats, and some of the younger copies are more concerned with their own local problems than defeating the Others.

Yet salvation may come from an unlikely source. A couple of eighth-generation Bobs have found something out in deep space. All it will take to save the Earth and perhaps all of humanity is for them to get it to Sol — unless the Others arrive first.


Read as an audio book.

This cannot be read as a stand alone. Please start with book number one: We Are Legion (We Are Bob). Is it worth it? YES!

I quite enjoyed this third installment in the Bobiverse series. I wanted to say final installment, because nearly everything is wrapped up all quite tidy like, but I see there might be a book four. That would be most excellent.

What I quite enjoyed about this series is, it isn't all happy ever afters. The Bobs must deal with their immortality across the whole universe as they watch loved ones grow old and pass on, as they decide who will live and who may die in the face of the Others, deciding if genocide is the answer to genocide, and not understanding why more humans don't want to become an immortal.

What really grounds this story is that while the Bobs are busy saving the universe, dealing with surmountable challenges and facing their own immortality, they remain, for the most part, human. They still grieve, feel anger, cry, laugh, grow frustrated and make snarky comments. The Bobs try to retain and improve human aspects in each and every Manny they make, in improving their VR rooms, in blending in with humanity. Do they nail it? Of course not, and that's what makes this such a good read.

Plus there's a lot of interesting philosophical questions being asked in this series.

What I did struggle with was too much time between book number two and book number three - almost a year exactly! I did spend some time trying to figure out which Bob was on which world doing exactly what again? And that detracted from the over all story, which was a shame.


Overall, a great series with wonderful world-building, interesting philosophical questions, and a delightful cast of Bobs. Recommended!



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