Our book club met last night. The assignment was to bring a couple of titles (either books you have read recently and enjoyed OR books you really want to read). What variety! Here is the compilation so far:
- Cutting For Stone by Abraham Verghese (our current selection)
- The Tiger by John Vailant
- Unbroken by Laura Hillenbrand
- Agent Zigzag by Ben Macintyre
- Freedom by Jonathon Franzen
- O Pioneers by Willa Cather
- The Good Earth by Pearl Buck
- Song Lines by Bruce Chatwin
- Secret Daughter by Shilpi Somaya Gowda
- Rebecca by Daphne Du Maurier
- At Home by Bill Bryson
- My Antonia by Willa Cather
- Year of Wonders by Geraldine Brooks
- Book of Negroes by Lawrence Hill
- The Sweet By and By by Todd Johnson
- Prisoner of Tehran by Marina Nemat
- The Immortal Life of Henrietta Lacks
- Shanghai Girls
- The 19th Wife
- Empire of the Summer Moon
- Same Kind of Different As Me
I’m currently reading The Immortal Life of Henrietta Lacks by Rebecca Skloot. What a page turner! Only a chapter or 2 into it and I’m hooked already!
Prepared Girl hostessed our book club and prepared a phenomenal dinner. I made the dessert (menu provided by Prepared Girl). It is my recipe of the week. In a word, TASTY!
Apple-Ginger Egg Rolls a la Pampered Chef
1. Chop up 1″ fresh ginger with 2 peeled/cored granny smith apples.
2. Combine with 1/4 C white sugar, 2 tsp. cornstarch, 1/4tsp cinnamon. Place in microwave for 3-4 minutes until bubbly and thick.
3. Cool 5 minutes and stir in 2 oz. cream cheese.
4. Place 1/3 sheet of thawed phyllo dough on a cutting board. Place a dollop of the apple mixture near the bottom of the phyllo. Roll up once, fold in the sides and roll to the end of the sheet. Dab the “join” with melted butter so it sticks closed.
5. Place “egg roll” seam side down on a cookie sheet.
6. Continue till all the apple mixture is used up.
7. Bake at 400 F for 12 minutes.
Serve with ice cream. Enjoy!
Garden update: Vidalias are in! Marigolds are in! Bare root Babcock Peach is in!
No gopher updates, although the traps are set in strategic positions!
Allergies: Starting up for the spring pollen season. Darn! Prepared Girl told me about a friend who had success eating local bee pollen. I went to the Farmers Market this morning to search out the local apiarist. She recommended starting with cold pressed, unfiltered local honey–2 tsp daily. I will assess the results over the next 2 weeks. If I’m not experiencing a positive difference, we’ll step it up to the pollen. Fingers crossed I won’t require Nasonex this season! Santa Barbara readers: the honey producer I am using is San Marcos Farms. I found them at the Sunday morning Costco Farmers Market. I’d love to hear of your experience with local honey and allergies.
Readers: Your book reviews/suggestions please. Also, your updates on gardening progress!