This week I read:
An Olympic hopeful gets injured, which leads to the discovery of an aggressive form of cancer, which in turns reveals that her parents aren’t biological. The modern day scenes alternate with scenes of two girls in a mental hospital and their exchange of letters afterwards. This one kept me guessing because I wasn’t sure who was who, and who was the bad guy. It made me think and feel and kept me off balance. Nice and twisty. A good summer beach read.
This book is a fictional account of what may have happened when Agatha Christie disappeared for 11 days in 1926. The idea itself is quite compelling – the mystery behind the mystery writer. It certainly kept me reading, but – perhaps because it was based on a real life occurrence – it wasn’t as twisty as I would have liked. Entertaining, but somewhat disappointing. I would have liked more from Christie’s character.
I just started:
I’ve been working on this recipe for a while because:
Preheat oven to 325 degrees.
cottage cheese to the food processor. Add a pinch of salt and mix together.
I really like a good conch fritter, but I feel like when you order them at a restaurant, they’re hit or miss. Sometimes they’re just a hard little ball of deep fried dough, other times the conch is hard and chewy, but when they’re done right, they’re tender and flavorful and oh so good – and they’re probably not nearly as hard to make at home as you think!
Finely chop the bell pepper, shallot and celery. Peel garlic and get the rest of your ingredients ready to go.
Mix flour, milk, beaten eggs and melted butter together. Add baking powder, Old Bay and garlic salt, stirring until well mixed.
increase heat until the oil sizzles but not spits when you add a drop of water.
To make the dipping sauce, juice half a lime and add mayonnaise a little at a time until it reaches a nice consistency (it doesn’t taste like mayonnaise at all when you’re done). Bonus points for adding a touch of cream of coconut (you can find it in a squeeze bottle and it makes the BEST at home Pina Coladas!)
This week I was craving seafood pasta in a creamy cheese sauce, but I was feeling lazy – I didn’t feel like making a roux, or stirring constantly – I really just wanted to do minimal effort, tossing some ingredients together, while enjoying maximum flavor. This creamy blue cheese sauce is the solution!
In a large pan combine olive oil with melted butter. Usually I’d say sear the scallops a couple of minutes on each size until they caramelize a nice, crusty brown, but I got a new pan and that didn’t happen this time. 😦