Glacier National Park 2019

This past week I went on a little road trip with a friend.  We took the Hwy 2 (also known as the High-line Road) out to Glacier National Park.  Two days out, four days puttering around, three days back with a stop at Union Fort and Teddy Roosevelt National Park. 

Sound familiar?  Yup...did this drive last fall with the Husband coming from Oregon, minus

the stay in Glacier.

My friend and I departed on Saturday from Duluth, MN, and drove to Minot, ND.  We know how to put on miles! 

Sunday was Minot, ND, to East Glacier, MT, with dinner at the Grand Lodge in East Glacier.  We stayed at the Travelers Rest cabins, which I highly recommend! Quiet, nestled into the trees, roomy, with a sink, fridge, and basic utensils. Just lovely.  Supper was at the Grand Lodge, overlooking the mountains.

Grand Lodge

Monday was a boat ride on Saint Mary Lake, lunch at Many Glacier Lodge, back to St. Mary's Lake to drive 14 miles of the Going to the Sun Road - that's all that was open from the east side.  

St. Mary Lake.  Yes, it was that calm!

Many Glacier Lodge

Tuesday was a Red Bus Rour on the West side of the park, lunch, then a gentle raft ride in the afternoon.  Supper was at the Historic Belton Chalet

The Red Bus - they are original to the park

Puttering along on the river. 

Belton Chalet

Wednesday was a short boat ride on Two Medicine Lake, followed by some leisure time in the afternoon at the Grand Lodge. 

Oldest boat in Glacier, Two Medicine Lake

Hanging out at the Grand Lodge

Two Medicine Lake
 

Thursday we were on the road again!  East Glacier Village to Williston, ND.   It was snowing over the mountains when we left!  

Friday was Union Fort and the north block of Teddy Roosevelt National Park.  Weather was not cooperating.  From Roosevelt park we headed across the state to Grand Forks ND.  Weather really did not cooperate with a significant headwind and steady to heavy rain for six solid hours. 

Fort Union

Teddy Roosevelt Nat'l Park, North Block

Home! Home on the Range!  Buffalo!

Saturday was a short hop, skip and a jump to Duluth!   

It was a lovely trip, covering a lot of ground, with several very good meals and outstanding views. 

Neon Prey by John Sandford (Lucas Davenport #29)

Neon Prey by John Sandford

My rating: 3 of 5 stars



Jacket Blurb:  Lucas Davenport pursues a prolific serial killer who has gone undetected for years in the newest nail-biter by #1 NewYork Times bestselling author John Sandford.

It was a relatively minor criminal matter, all things considered, but enough that the US Marshals obtained a warrant to enter the home. They didn’t expect to unearth trophies from a score of killings.

Now Davenport is on the trail of a serial murderer, one who was able to operate for years without notice or suspicion. But there’s even more to this killer than meets the eye…

Read as an audio book.

If you've been reading the Davenport series you know what the premise is. Davenport hunts bad guys. In this installment our bad guy is a contract hit man who happens eat parts of his victims. The cannibalism is not in your face, it's referenced more than actually done - think Silence of the Lambs which employs one's imagination more than anything. So, Davenport is on a mission to bring this particular man and his group of friends down.

I enjoyed this one because it was a Davenport book, we get to see Lucas start to question his vocation, and it's set in New Orleans and Las Vegas. Mostly in Las Vegas - which I'm familiar with so it was great fun tracking them all over the city. All our favorite characters make an appearance, even Virgil. The plot is peppered with humor, wry comments, and sarcasm. So yes, I enjoyed this one.

My one small complaint is that I felt the Bad Guys were getting more page time than Davenport. Knowing what the antagonists are up to is not my favorite plot devise, and it seemed like I spent more time with them than Davenport. Yeah, kinda a bummer. I want to read about Lucas and Friends, not the bad guys.

But ultimately, this happily entertained me on my morning and afternoon commute, and into one small road trip. I can listen to Richard Ferrone's voice for hours. Recommended if you've read the previous books.





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Recipe Review from 6/10/2019

I'm a bit late getting this posted - I've been on the road for a couple of days and haven't had much computer time.  Stay tuned for details on that!  

The Meal Plan:
Sat (L) leftover fish soup    (S) grilled pork chops
Sun (L)leftovers (S)  Chicken and Broccoli
Mon (yoga) leftover chicken
Tues - mojo pork
Wed - leftover pork
Thurs (yoga) more leftover pork
Fri - leftover pork again

Instant Pot Mojo Pork (Eating Well, May 2019)  gluten free
OMGosh!  This was most excellent!  Plus I got to use my instant pot.  Bonus!  I made it as directed, no substitutions (not recommended with a pressure cooker) and only one modification.  I seared in a 12" skillet first, and de-glazed as directed, before putting into the slow cooker This came out tender, beautifully seasoned, and it was like having my own Chipolte bowl (but better!).  I served this with white rice, the sauce that comes from the pork, pinto beans, avocado and some thinly sliced jalapeno.   This does make a lot.  We had four meals, and then froze the rest (nearly half!) to make little pork sandwiches at a later date.

Recommended if you have an instant pot!

1 (3 1/2 - 4 lb) boneless pork shoulder, trimmed and cut into 6-8 equal size chunks

photo from cookinglight.com

8 cloves of garlic, minced
3 tbsp chopped fresh oregano
2 tsp ground cumin
1 bay leaf
zest and juice of 1 large orange, divided
zest and juice of 1 large lime, divided
2 tsp kosher salt
2 tsp ground pepper
1/2 cup water
1 large yellow onion, sliced

Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.

Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.

Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.

Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

Recipe notes:  To make ahead, refrigerate for up to 3 days.  No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.
 
Sweet and Sour Chicken (Eating Well, May 2019)
Another winner!  And ridiculously easy to make - maybe an hour tops from pulling the ingredients out of the fridge to putting plates on the table.  Only one significant modification here - I skipped the ramen noodles. Follow the link if you want to include those because I didn't include in the recipe below, but really, not necessary. 

Serves 4 (over rice)

3 oz dry ramen noodles, toasted
1 tbsp canola oil

photo from eatingwell.com

1 lb boneless, skinless chicken breasts, cut into 1" chunks
1/2 cup orange juice
6 cups (about 12 oz) small broccoli florets
3 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 1/2 tbsp cornstarch
2 tbsp honey
1 tbsp finely chopped garlic
3/4 tsp crushed red pepper
1/2 tsp kosher salt

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.

Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.

Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more.

Recipe Review from 6/3/2019

I hit the week running, and just kept running, until I collapsed on Friday PM in front of Amazon Prime and binge watched Good Omens while eating pizza.  

The Meal Plan:
Get through the week...

Sat (yoga training)
Sun (yoga training/home late)out for supper
Mon (yoga/work conflict home late) fried egg sandwich
Tues - fish chowder
Wed - leftover chowder
Thurs - leftover chowder
Fri - take n bake pizza

Fish Chowder with Corn and Fennel (Eating Well, June 2019)
The Husband was the one to make this, so I can't comment on how it came together.  I did have some modifications he knew about ahead of time:  skipped the bacon (forgot to thaw), used 3 cups chicken stock and 1 jar clam juice in lieu of 4 cups of fish stock (not something I can find in my corner of the world); used 1/2 n 1/2 instead of heavy cream and I used cod for my fish. 

Husband was concerned about the fennel tasting like licorice, but it turned out just fine, with the barest hint of anise in the background.  We skipped all the garnish business of fennel fronds and celery leaves.  We also got four meals for two out of this.  So it makes quite a bit.  Recommended

Serves 6-8.

photo from EatingWell.com

2 ounces bacon, diced
1 small onion, diced
1 small fennel bulb, cored and diced
1 medium shallot, diced 1 stalk celery, diced 1 cup fresh corn kernels (1-2 ears) (used frozen corn) 1½ teaspoons fresh thyme leaves, chopped
½ teaspoon ground white pepper
2 tablespoons all-purpose flour
3 cups chicken stock
1 jar clam juice
1 pound russet potatoes, peeled and diced
1 cup 1/2 n 1/2
2 pounds skinned fish, cut into 1-inch pieces
Dash of Tabasco, or to taste
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Cook bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl. Skipped.  Add onion, fennel, shallot, celery, corn, thyme and white pepper to the pot; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes. Stir in flour to coat and cook, stirring, for 1 to 2 minutes, then stir in stock. Bring to a simmer. Add potatoes and cook until they are tender and the broth has thickened, 18 to 22 minutes.

Stir in cream and return to a simmer. Add fish, partially cover, and cook until the fish is just cooked through, about 5 minutes. Stir in Tabasco, Worcestershire, salt and pepper.

Serve the soup topped with fennel fronds, celery leaves, the reserved bacon and piment d'Espelette, if desired.

Recipe Review from 5/27/2019

And again, I find I forgot to hit "publish", so this is getting posted late. 

This past week (week of Memorial Day) had me at a five day yoga training which impacted the meal plan a bit. As I didn't want to eat out three times a day, I packed breakfast and lunches, and ate supper out. By the end of the day, I just need to get out of the hotel and air the brain out a bit.

The beginning of the week was Memorial Day weekend, and we took advantage of some nice weather (finally!) to grill a bit.

The Meal Plan:
Sat (L) out Dickies BBQ (S) brats and potato salad
Sun (L) leftovers (S)Fish Chowder leftover Dickies
Mon (L) leftover/egg salad sandwich; (S)BBQ Pork Steak
Tues (L) leftovers
Wed - Sun: Yoga Training

Smashed Potato Salad (modified from Cooks Country)
We were watching an episode of Cooks Country before the weekend started and they made this smashed potato salad recipe. Not only did we think, "yum", but I realized I had nearly all the ingredients on hand. A grocery shopping trip later, we had everything necessary to make this with a few modifications. If you want the original recipe, you'll have to sign onto Cooks Country. My modifications are below.

This is a "make ahead" recipe, as it does need a couple hours to chill. You WILL need a very large stock pot for the potatoes. And, you do want the potatoes cooked until they are soft.

This was tasty, you can definitely swap out mustard varieties for different flavors.   And this makes a lot.  Like enough for 5-6 dinners for two people.  Which is the downside of making potato salad unless it's for a potluck or larger family gathering, there's a lot of leftovers.   Bottom line - recommended!

Photo from CooksCountry.com

3 pounds Baby Red potatoes, unpeeled, cut into 1-inch chunks
Salt and pepper
2 tablespoons distilled white vinegar
1 cup mayonnaise
3 tablespoons dijon mustard
¼ teaspoon cayenne pepper
3 hard-cooked large eggs, chopped
½ cup chopped sweet pickles
½ cup finely chopped celery
¼ cup finely chopped onion

Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14 to 17 minutes.

Drain potatoes in colander. Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine. Let cool completely, about 15 minutes.


Whisk mayonnaise, ½ cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl. Stir mayonnaise mixture into mashed potatoes. Fold in eggs, pickles, celery, onion, and remaining potatoes until combined. (Mixture will be lumpy.)

Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.

St. Louis BBQ Pork Steaks ( modified from Cooks Country)
If you want the original recipe, you'll have to sign onto Cooks Country. My modifications are below.

We did a specialty order of pork from a local place, which came with "pork steaks".  I had no idea what to do with these, so I headed to the internet and some of my favorite sites.  Cooks Country came through with this splendid (and easy!) recipe.  Now I did modify this - recipe calls for cutting up a pork butt, but I was already set to go with my steaks. 

My only comment would be to watch that last 1/2 hour of cooking time.  Because my steaks were probably thinner than if I had cut my own, they were cooking a tich faster.  Still, this turned out fantastic and I would make it again.  Heck, I'd use the BBQ sauce recipe again!  Served with the potato salad from above.  Recommended.

photo from Cooks Country

2 cups beer - lager or other mild beer recommended (I used a Corona)
1 ½ cups ketchup
¼ cup A.1. sauce
¼ cup packed dark brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon hot sauce
1 teaspoon liquid smoke
4 medium to large pork steaks (6 would also work good, but I didn't have six)

1. MAKE SAUCE Whisk ketchup, beer, A.1., sugar, vinegar, Worcestershire, garlic powder, hot sauce, and liquid smoke in large bowl. Transfer to large disposable aluminum pan.

2. HEAT GRILL Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light about 100 coals. When covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vent open halfway, for 5 minutes.) Scrape and oil cooking grate.

3. SEAR AND SIMMER Season pork steaks with pepper and grill until well-browned, 5 to 7 minutes per side. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low and cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes.

4. FINAL SEAR Using potholders, remove pan from grill and turn all burners to high. (For charcoal grill, light about 50 coals. When covered with fine gray ash, remove grill grate and scatter evenly over spent coals.) Remove steaks from pan and grill until lightly charred around edges, 2 to 4 minutes per side. Skim fat from sauce and serve with steaks.

Recipe Review from 5/20/2019

Spring came on Saturday.  Spring left on Sunday.  We've skipped summer and gone straight back to Fall.   The positive in this is we're not getting hit with the nasty storms rolling across the middle of the states.  Oklahoma, Texas, keep your heads down and an eye on the sky! 

The Meal Plan
Sat (L) Me - out (S) Eggplant Napoleons
Sun (L) out  (S) leftover eggplant napoleons 
Mon (yoga/bkgrp/Legion) Asparagus and Pea Soup
Tues -leftover soup
Wed - Greens and Eggs
Thurs (yoga)- leftover soup
Fri - leftover greens and eggs

Lunches - turkey, cheese and apple sandwiches

Meeting - King Arthur Chocolate Cake


Chocolate Cake (King Arthur Flour)
I wanted something different for this weeks meeting; I've been making chocolate chip cookies and an oatmeal chocolate chip cake for just about everyone. But finding a basic chocolate cake recipe was proving to be a bit problematic, it seemed like I needed either buttermilk or sour cream, of which I had neither. And no, not enough milk to turn into buttermilk. This recipe was exactly what I needed.

I did use a basic butter/confectioner's sugar frosting and not the seven minute as recommended.

2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder

photo from King Arthur Flour.com

1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa, natural or Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 cup milk
1/2 cup coffee or water
4 large eggs

Preheat the oven to 350°F. Lightly grease and flour your choice of pans: one 9" x 13" pan, two 9" round pans, or three 8" round pans.

Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.
Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.

In a large measuring cup, combine the vanilla with the milk and coffee(or water), and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

Add the eggs one at a time, beating well at medium-high speed between additions.
Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.

Transfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.

Bake for 34 minutes for a 9" x 13" pan, 28 to 30 minutes for 9" layers, and 24 to 26 minutes for 8" layers.

The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.

Remove the cake from the oven and let cool completely in the pan(s) on a rack before turning out of the pans to frost.

Cake layers can be wrapped and frozen for up to a month before frosting.

**More baking tips on the website. Follow the link above.

Green Shakshuka with Spinach, Chard and Goat Cheese&(Eating Well, April 2019) vegetarian
I admit, I have an affinity for cooked greens. I absolutely ADORE saag paneer. No, Shakshuka isn't Indian, but when I saw the picture, I knew I was going to be making this. Greens, eggs and goat cheese! I'm in heaven!

The thing that takes the longest in the simple dish, is chopping the spinach. Simplify - buy a bag or tow of pre-washed, prepared, large leaf spinach and save yourself the tedium of chopping and washing. Unless you have a garden bed full of fresh spinach...then, enjoy! Lucky you...

I forgot to buy a jalapeno, so I added some red pepper flakes to the frying oil at the start.  Not quite the same heat, but adequate.  I didn't have a 1/2 cup of chicken stock 

Photo from Eatingwell.com

⅓ cup extra-virgin olive oil
1 large onion, finely chopped
12 ounces chard, stemmed and chopped
12 ounces mature spinach, stemmed and chopped
½ cup dry white wine
1 small jalapeño or serrano pepper, thinly sliced
2 medium cloves garlic, very thinly sliced
¼ teaspoon kosher salt
¼ teaspoon ground pepper
½ cup low-sodium no-chicken or chicken broth
2 tablespoons unsalted butter
6 large eggs
½ cup crumbled feta or goat cheese

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes.

Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.

Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.


Slow Cooker Chicken and Wild Rice Soup (Eating Well, April 2019)
Don't be deterred by the ingredient list.  This is easy to assemble and then you walk away for several hours.  I did simplify things a bit more:  I used boneless, skinless chicken thighs because I hate finding little bone bits in my soup, and the soup is less "greasy" when done.  I lightly roasted the garlic in the oil (warm oil and garlic at the same time, remove garlic) then seared the chicken in the infused oil.  I de-glazed the pan with some stock/water and added all that flavor to the crock pot.

This was light, filling, and I loved the addition of the peas and asparagus.  This would be good for company - make ahead and reheat even.  This was a combination of supper and lunches, so it does reheat well.  I did find it needed a little extra something, so I served with a bottle of hot sauce.  Doesn't need much, but it upped the flavor for me.

Recommended.  Serves about 8-10

2 tablespoons extra-virgin olive oil, divided

photo from EatingWell.com

1¼ pounds bone-in chicken thighs, skin removed (I used boneless, skinless)
7 cloves garlic, divided
6 cups unsalted chicken broth
1 medium leek, white and pale green parts only, sliced
1 large carrot, halved lengthwise and sliced ¼ inch thick
½ cup wild rice
1¼ teaspoons kosher salt
¾ teaspoon ground pepper
8 ounces asparagus, trimmed and cut into 1-inch pieces
1½ cups English peas, fresh or frozen (thawed)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
8 ( ½ inch thick) slices whole-wheat baguette, toasted

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.

Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.  Because I used boneless chicken thighs, I left in the crock pot and just broke apart with a pair of tongs.

Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.

Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.

Vanguard by Jack Campbell (Genesis Fleet #1)

Vanguard by Jack Campbell

My rating: 3 of 5 stars

Jacket Blurb: Earth is no longer the center of the universe.

After the invention of the faster-than-light jump drive, humanity is rapidly establishing new colonies. But the vast distances of space mean that the old order of protection and interstellar law offered by Earth has ceased to exist.

When a nearby world attacks, the new colony of Glenlyon turns to Robert Geary, a young former junior fleet officer, and Mele Darcy, a onetime enlisted Marine. With nothing but improvised weapons and a few volunteers, Geary and Darcy must face down warships and armored soldiers--or die trying.

As battles rage and pirates take an increasing toll throughout the colonies, the only hope for lasting peace lies with Carmen Ochoa, a "Red" from the anarchic world of Mars, and Lochan Nakamura, a failed politician. They have a plan: to lay the groundwork for mutual defense that could someday grow into an alliance. But if their efforts don't succeed, the growing power of aggressor worlds could turn regions of space founded on freedom into battlefields between the first interstellar empires...
 
Read for May book group.

Read as an audio book.

This is a prequel to the Lost Fleet Series, which I've read and reviewed most of on Goodreads. I enjoyed Lost Fleet, and for the most part I enjoyed Vanguard. The difference being I read Vanguard as an audio book. I thought the narration was engaging, but did find the multiple "accents" distracting.

Premise of the book is, colony worlds have grown disillusioned with Old Earth oversight, and as they gain independence, are starting to pull away from Old Earth governance and forage their own. This is causing strife with adjoining colony worlds, who are finding themselves being bombarded, overthrown, and in some cases, forcibly conscripted as menial labor.

Our main characters find themselves standing up for themselves and the newly established colony on Glenlyon due to complications in time and distance in seeking help from Old Earth after Glenlyon comes under attack. The plot is fairly politically driven, with Glenlyon's council running the show.

The plot moves along fairly smartly. Rob Geary, "Ninja", Darcy, Carmen, and Lochan made for an interesting group of characters, each pulling from a different skill set that (obviously) complemented the others. I wasn't wild about the romance between Rob and Ninja, and I definitely wasn't thrilled about The Big Reveal right before Rob goes into battle. If I had one complaint with our group, it would be with the self deprecation ALL our characters seemed to have.

I will probably read the next in the series, but they aren't high on the reading list right now. It will be interesting to see what the rest of the book group thought of this.

Recommended if you liked the Lost Fleet Series.



View all my reviews

Recipe Review from 5/12/2019

The week before, we got slammed with 8" of heavy wet snow.  By Saturday most of it had melted except for some stubborn little piles under bushes.   Sunday was Mother's Day, and we opted to fix Mom lunch (I refuse to pay that extra 30% restaurants tack on for "holidays", dealing with large crowds of testy people and harried waitstaff).  The remainder of the week was just kinda business as usual.

The Meal Plan
Sat (L) out (S) Potluck
Sun (Mother's Day Lunch) North Carolina Fish Stew (S) Grill Shrimp and Peppers
Mon (yoga)leftover shrimp
Tues - leftover stew
Wed - Penne with garlic and cherry tomatoes
Thurs (yoga) leftovers
Fri - grilled pork chops

Lunches - hummus sandwiches, fruit

Grilled Shrimp and Red Pepper Kebabs (Eating Well, May 2019) gluten free option
Easy to assemble and cooks fast. I did cook the peppers and shrimp on separate skewers, as my shrimp were probably smaller than called for - something to keep in mind. Make sure you use larger shrimp for this. The "dressing" really pulls this dish together; both on the kebabs and on the slaw.

Couple items of note - the slaw doesn't keep very well. If you are planning on leftovers, keep the dressing separate and mix before serving. And you can easily skip the pita chips.

A great summer grill dish.  Recommended!

Serves 4

½ cup chopped fresh parsley

photo from Eatingwell.com

⅓  cup chopped scallions
⅓ cup crumbled feta cheese
3 tablespoons red-wine vinegar
⅓ cup canola oil plus 1 tablespoon, divided
1 pound raw shrimp (21-25 count), peeled and de-veined
24 mini bell peppers (15 ounces)
1 small red onion, cut into quarters
1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
1½ cups pita chips, crushed  (can easily be omitted)

Preheat grill to medium-high.

Place parsley, scallions, feta, vinegar and ⅓ cup oil in a mini food processor; blend until mostly smooth. Set aside.

Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.

Reserve ¼ cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.

Serve the slaw and kebabs with the reserved dressing.


Cherry Tomatoes and Garlic Pasta (Eating Well, May 2019) vegetarian, gluten free option**
Simple, fairly quick, and tasty.  While the pasta is cooking, start the veggies, and then everything comes together and it's off to the table! 

One item of note - I sliced the garlic cloves in half lengthwise so I had little planks.  I put the oil and garlic planks into a cold skillet and brought to temperature.  Garlic browned sooo nicely!  This is a tip/trick I picked up from watching Nick Stellenos on PBS.  He heats the oil and garlic together. 

I enjoyed the flavors in this - the sweet tomatoes, the creamy mozzarella, a bit of basil, all balanced by the "roasted" smooshed garlic.  Recommended!

Serves 4

Photo from Eatingwell.com

8 ounces whole-wheat penne pasta** (or your gf option)
2 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
2 cups cherry tomatoes
1 medium yellow squash, halved and sliced ¼ inch thick
¾ teaspoon salt
1 cup chopped fresh basil
1 cup pearl-size or mini mozzarella balls (about 4 ounces)
¼ cup finely grated Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve ¼ cup cooking water, drain the pasta and cover to keep warm.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.

Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.  

Impersonations by Walter Jon Williams

Impersonations by Walter Jon Williams

My rating: 4 of 5 stars


Book Blurb:  Nebula Award-winning author Walter Jon Williams returns to the sweeping space opera adventure of his Praxis universe with Impersonations, an exciting new novel featuring the hero of Dread Empire's Fall!

Having offended her superiors by winning a battle without permission, Caroline Sula has been posted to the planet Earth, a dismal backwater where careers go to die. But Sula has always been fascinated by Earth history, and she plans to reward herself with a long, happy vacation amid the ancient monuments of humanity's home world.

Sula may be an Earth history buff, but there are aspects of her own history she doesn't want known. Exposure is threatened when an old acquaintance turns up unexpectedly. Someone seems to be forging evidence that would send her to prison. And all that is before someone tries to kill her.

If she's going to survive, Sula has no choice but to make some history of her own
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This novella lands between Investments and the Accidental War. Where Investments follows Garrett, Impersonations is about Caroline Sula. I will say, if you haven't read the Dread Empire's Fall series, read those first. This contains some serious spoilers.

I enjoyed the premise of the book. Caro/Sula has been shuffled off to backwater Earth, where she can be out of sight and out of mind. Sula knows this and still takes pride in her work. Wanting to visit Earth proper, she arranges a trip down where events start to coalesce to form the premise of the book - who is trying to impersonate and discredit her? Why is the Manado company insisting on a military birth at the space station? And when is the volcano going to blow? Also a small shout out - the scene where the group needs to escape from the underground hotel - just neato!

I also enjoyed the reminder of the different aliens that now inhabit the universe and reside on Earth. There were just enough subtle touches to make them stand out from humans - needing a cooling system in a vest, no facial expressions, feather-like hair, and more. I love when an author can be subtle like that.

Recommended if you've read the Dread Empire's Fall books.



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Recipe reiew from 5/5/2019

What was supposed to be three new recipes this week, was changed to two when we got hit with a snowstorm on Wed with heavy blowing snow.  Not exactly grill friendly weather. Not friendly weather period.  I did find out later Duluth broke the record for largest snowfall in May, with 10" recorded at the airport.  I am quite ready for spring.

The Meal Plan
Sat (L) out             (S) brats
Sun (L)  Eggplnt Sandwiches   (S)  Chicken
Mon (Yoga)  leftover chicken
Tues - leftover sandwiches
Wed - Grilled Shrimp  Pasty
Thurs (Yoga) leftover Mexican from lunch
Fri - leftover pizza from lunch

Open-Face Roasted Eggplant and Herb Salad Pita "Sandwiches" (Eating Well, May 2019) vegetarian, with vegan option

I really enjoyed this dish, and would make it again in a moment.  I cut off about 30 minutes of cooking by grilling the eggplant rather than baking.   As I noted below, I grilled for 10 minutes, turning once.  Timing will depend upon the thickness of your slices of eggplant and how hot your grill is.  

The second modification was I poached my eggs rather than hard boil.  I love when the yolk is just a tich runny and mingled with the spices.  Mmm! 

I didn't have any preserved lemon, nor did I want to buy a jar so I omitted.  My co-op was out of lavash, so I used large pita.  I toasted the pita slightly before piling everything on top and serving.  Did I mention I really liked these?  I loved the cumin/tumeric dressing on top of the eggplant with the cumin and parsley salad combo.  Just a terrific burst of flavors.  Note, you can make this vegan by skipping the egg.  Recommended! 


Serves 4

photo from Eating Well

1 large eggplant (about 1 pound), cut into ¾-inch-thick slices
⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
¾ teaspoon ground pepper, divided
½ teaspoon kosher salt, divided
2 cups fresh cilantro leaves with tender stems
2 cups fresh parsley leaves with tender stems
½ small red onion, very thinly sliced
2 tablespoons finely chopped preserved lemon
1 tablespoon lemon juice
1½ teaspoons ground turmeric
1 teaspoon ground cumin
2 whole-wheat lavash or large whole-wheat pita breads, halved and warmed
4 large hard-boiled eggs, sliced (optional)

Preheat oven to 375°F. Line a baking sheet with foil.  (Or preheat a grill to 350*)
 
Place eggplant on the prepared pan and brush with ⅓ cup oil, flipping and brushing on both sides until all the oil is absorbed. Season with ¼ teaspoon each pepper and salt. Bake the eggplant, turning once halfway, until soft and golden, 30 to 40 minutes total.   I grilled for 10 minutes, turning once.  Timing will depend upon the thickness of your slices of eggplant and how hot your grill is. 
 
Meanwhile, toss cilantro, parsley, onion, preserved lemon, lemon juice, turmeric and cumin with the remaining 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl.
 
Top lavash (or pita) with the eggplant, herb mixture and eggs.


Crispy Chicken Thighs with Asparagus and Smashed Potatoes  (Food 52 Blog)
The Husband found this recipe and it seemed right up our alley.  There is some connection to Milk Street, but I don't remember what it was.  I would also add this is not a weeknight meal unless you got home early.  It's definitely an hour plus to assemble, though you do have time to tidy while waiting.

A couple of small changes - I cooked the bacon first, drained and set aside.  Then I used some of the rendered bacon fat to proceed with the asparagus and dressing.  The whole "smashing" bit with the potatoes didn't work and I noted in the picture that the potatoes weren't really "smashed" so much as lightly smooshed.  If that make sense.

Bottom line - this was very good.  Recommended for a Saturday or Sunday supper. 

Serves: 2 to 4
Prep time: 20 min
Cook time: 1 hrs

6 tablespoons kosher salt, plus more to taste

photo from Food52 blog

1 tablespoon extra-virgin olive oil
4 chicken thighs
1 pinch freshly ground black pepper
1 pound golf ball–sized red potatoes
1 pound asparagus, fibrous ends trimmed
4 thick slices bacon, roughly chopped into ¾-inch pieces
2 garlic cloves, minced
1 pinch red pepper flakes
1 lemon, juiced
2 teaspoons Dijon mustard

Set a very large pot of water (about 6 quarts) over high heat to come to a boil. When it does, generously season it with salt (I estimate 1 tablespoon kosher salt per quart of water).

Add the olive oil to a large, heavy skillet (preferably cast-iron) and set over medium heat. Season the chicken thighs all over with salt and pepper. Add them to the skillet, skin side down. Cook like this, without moving, until the fat has rendered and the skin is deeply golden brown and crispy, 15 to 30 minutes. Adjust the heat as needed, reducing to medium-low if the skin begins to burn before it gets evenly brown.

When the salted water is boiling, add the potatoes and cook until knife-tender, about 10 minutes (start checking around 8 to avoid overcooking). Use a spider or slotted spoon to remove the potatoes to a plate where they can cool.

Let the water return to a boil, then add the asparagus. Boil for about 2 minutes, or until almost tender. Drain.

When the chicken thighs are crispy and deeply golden-brown on the bottom, flip. Continue cooking until the other side is deeply golden brown and the meat closest to the bone is cooked through, 15 to 20 minutes more.

When the potatoes are cool, use your palm, a glass, or a measuring cup to gently smush them. You want them as flat as possible, but not falling apart. When the asparagus is cool, chop the stalks into 1 ½-inch pieces.

When the chicken is done, transfer the thighs to a plate, but leave the all the fat in the pan. Raise the heat to medium-high. Immediately add the smashed potatoes to the pan. Cook for about 5 minutes per side, or until very crispy all over. Transfer the potatoes to a plate or platter, then discard the fat and wipe the pan.

Set the pan back over medium heat. Add the bacon. Cook for 3 to 4 minutes, until just starting to crisp. Discard a couple spoonfuls of rendered fat. Add the garlic and chili flakes and stir. Toast until very fragrant, about 1 minute. Add the asparagus and stir. Cook for about 1 minute, just to warm, then add the Dijon, lemon juice, and a pinch of salt. Taste and adjust the seasoning as needed. Nestle the chicken thighs back in the pan.

Serve immediately with the smash-fried potatoes alongside

Redemption by David Baldacci (Amos Decker #5)

Redemption by David Baldacci

My rating: 3 of 5 stars


Jacket Blurb: Detective Amos Decker discovers that a mistake he made as a rookie detective may have led to deadly consequences in the latest Memory Man thriller in David Baldacci's #1 New York Times bestselling series.

Amos Decker and his FBI partner Alex Jamison are visiting his hometown of Burlington, Ohio, when he's approached by an unfamiliar man. But he instantly recognizes the man's name: Meryl Hawkins. He's the first person Decker ever arrested for murder back when he was a young detective. Though a dozen years in prison have left Hawkins unrecognizably aged and terminally ill, one thing hasn't changed: He maintains he never committed the murders. Could it be possible that Decker made a mistake all those years ago? As he starts digging into the old case, Decker finds a startling connection to a new crime that he may be able to prevent, if only he can put the pieces together quickly enough...

Read as an audio book.

Premise of the book is Amos and Jamison are back in Ohio, ostensibly on vacation so Decker can visit his family's graves. While there he is approached by a man - a man Decker put in prison - claiming his innocence. When Decker and Jamison agree to meet with him later, they find him murdered which sets of a whole series of events that draws Decker in like a moth to a porch light. Jamison is recalled to Washington, while Decker is determined to seek the truth about what actually happened on his first murder case as a homicide investigator, at the risk of losing everything he's regained.

This was an enjoyable enough "read". I didn't get overly irritated with Decker's repetitious statement's of "I only want the truth". Jamison was out of the picture for most of the book, but we got to see Melvin step into her place. Decker interacted more with his former homicide detective, Mary, than even Melvin or Jamison.

This isn't a perfect book by any means: the singular attempt on Decker's life didn't make any sense in the overall premise of the plot; the shear number of times he was knocked in the head made me roll my eyes rather than feel compassion for the plight of our protagonist (it was a lot); and some of the antagonists were rather transparent.

As for the mystery, I found it a tich over the top, but, hey, that's a Baldacci book. It's how Amos and the group figure "it" out that I find most interesting and engaging. I also can't decide if this was left on a bit of a cliffhanger, and we'll see aspects reappear in future books, or if this was a more singular scenario.

Recommended if you've read the first four. Start with Memory Man (#1) if this is a new to you series.



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