Monday, February 4, 2019

Our February/March Pick: Crazy Rich Asians by Kevin Kwan

 From first hearing about Crazy Rich Asians, our new CTBC pick, I had to read it.  And, starting off at #379 on our local library reserve list did not stop me. Plus, after reading the reviews, I thought it would be a fun pick for Cook the Books Club, which I am hosting this round.  

The action is set mainly in foreign climes, South East Asia, in the present time, but with a particularly alien culture of people.  Living in Hawaii, as I do, and with the presence of a large Asian population, this book was doubly intriguing.  First, because I haven't come across any of these crazy rich people, despite having also visited Hong Kong and Malaysia and Singapore. They don't frequent the same places and are not like you or I, apparently.  Of course, I was also curious to see what their eating habits would be like, with money no object.  The book does have plenty of outrageous, sometimes strange people eating interesting and delicious sounding food. So there's lots to get inspired by. 



I truly enjoyed reading this novel, especially Kwan's sarcasm and humor, as well as for the up close glimpse of an alternative life style and tantalizing food.  Like reading about people on Mars. 
From Publishers: 
"Kwan's debut novel is a fun, over-the-top romp through the unbelievable world of the Asian jet set, where anything from this season is already passe and one's pedigree is everything. When Rachel Chu's boyfriend, Nick Young, invites her home to Singapore for the summer, she doesn't realize how much gossip she's generated among Asian socialites around the world. To Rachel, Nick is a sweet, intelligent history professor-and the first man she's imagined marrying. To the Asian billionaire set, he's the gorgeous heir apparent to one of China's most "staggeringly rich" and well-established families who virtually control the country's commerce with their ancient fortunes. As soon as she steps off the plane, Rachel is ushered into the opulent world of castle-like estates and mind-boggling luxury. As if the shock of realizing the scale of Nick's wealth is not enough, she must also contend with a troupe of cruel socialites who would absolutely die before they let Singapore's most eligible bachelor get snapped up by a no-name "ABC" (American-born Chinese). 
 A witty tongue-in-cheek frolic about what it means to be from really old money and what it's like to be crazy rich." 
For double the fun, if you'd like to participate, we are doing another tag team event, a movie tie-in with Food N' Flix, hosted by Debra of Eliot's Eats. Their deadline is February 28th for the film reviews and food inspiration.  For information on how to join in, hop over to the Food N' Flix link.

The sky is the limit where the food is concerned here.  Singapore street food, gourmet Chinese restaurant cuisine in Hong Kong. or Peranakan Straits fusion. 

 Our deadline for submissions to the reading round at Cook the Books Club is Sunday, March 31st.  Please drop a note in the comments section here with your link when complete, or email me, claudiariley@yahoo.com, so no one gets left out.  Enjoy your reading! And Happy Chinese New Year! or xīn nián kuài lè! 


Saturday, February 2, 2019

Island of Sweet Pies and Soldiers: The Round Up

It's time to round up our December/January round of Cook the Books and share the ono (delicious) spread of Hawaiian-style food that our participants made, inspired by the WWII historical novel Island of Sweet Pies and Soldiers by Sara Ackerman

We have more than enough for a Hawaiian potluck that will break da mouth, so turn up your heat to make it balmy wherever you are reading this, pull up a chair and a napkin to wipe the drool, and have a look. The links on the recipes will take you to the individual posts where you can read more about them and our participants' thoughts on the book. 


First up was Camilla of Culinary Adventures with Camilla. She said, "This was a well-written novel - well-researched and well-told - and you truly cared for the characters because Ackerman pulls you in to her story quickly and easily. She poignantly shows how quickly fear transforms people into being prejudiced and paranoid. And fear plays a huge role in Ella keeping a secret from her mom...because she knows what happened to her father. But, I will not spoil this story. Just read it. It's delicious!" Camilla used mac nuts from her parents recent trip to the islands to make a yummy Macadamia Brittle, "as a reminder that if you are too rigid - in life - you will break! I think Violet and Ella both learned to be softer throughout this novel..."

 
Wendy of A Day in the Life on the Farm said, "This is absolutely my genre of preference when reading books and needless to say I loved it!! ... This is a very touching and true to life novel of how people's fear, bias, and racism, affect how they treat others, especially during wartime. It is set during WWII following the attack on Pearl Harbor. It takes place on a Hawaiian Island that is predominantly inhabited by Japanese Americans." Wendy made the Hawaiian grab-and-go classic, SPAM Musubi, "The first dinner that Violet and her friend, Jean, served to some of the soldiers took a lot of planning and Violet realized afterwards that the soldiers wouldn't have minded if they had been served SPAM as long as they were having a home cooked meal and some socializing."


My co-host and fellow Hawaii-based blogger Claudia of Honey From Rock said, "Especially interesting to me as a resident on the island where this all takes place - The Big Island!  And so fascinating to visit a familiar locale at this time in the past. I don't believe I've ever read a book dealing with WWII and its impact on Hawaii, particularly The Big Island." Claudia made a Hawaiian-Themed Dinner (a veritable feast!) saying, "I had family over and prepared them a Hawaiian themed dinner. Kalua Pork, Lomi Lomi Salmon, Macaroni Salad (local style) and Coconut Cake. The Kalua pork was a first for me, and made in the pressure cooker. Traditionally, a whole pig would be slow cooked, overnight in an imu (a large rock and banana leaf lined pit in the ground, as they did in the book for their Christmas party). Much easier to start with some locally sourced, free range pork shoulder roast, a few banana leaves and some liquid smoke. Oh yes!  It totally worked."


Amy of Amy's Cooking Adventures said, "Though my typical genre is high fantasy, I do love a great historical fiction – especially if it deals with WWII! I could not put this book down! I was enthralled the whole time (even if I did guess the ending before the “big reveal”)" She made a homemade version of the ever popular Hawaiian Rolls saying, "I started looking more closely at Hawaiian food and I was having trouble finding something authentic that I wanted to make (I really didn’t want to use spam!) Finally, I decided to make copycat Hawaiian Rolls. Fun fact – on our Disney vacation, we had a dinner at the Polynesian Resort and the bread on the table was remarkably similar to this recipe! These rolls are super soft, quite sweet, and include pineapple juice for that Hawaiian flare!"


Cathy of Delaware Girl Eats said, "I was captivated by the entwined narratives of Violet and her daughter Ella that carry this story. Violet describes her apprehension as she seeks to learn what happened to her husband and her uncertainty as she senses the possibility of renewal in a budding relationship. Ella’s focuses on a troubling secret while she comments on the adults and their behaviors." Cathy found her inspiration in a recipe from a popular Hawaii chef, saying, "We got hooked on these Szechuan Baby Back Ribs when TV’s Emeril Lagasse prepared them for us as members of his studio audience based on his Hawaiian friend Roy Yamaguchi’s recipe. At the time, chef Yamaguchi was among the vanguard of young Hawaiian chefs transforming Island cuisine into one where East meets West in the middle of the Pacific. In doing so they combined California cooking with the Islands' Chinese, Filipino, Korean, Japanese, Southeast Asian, Portuguese and native Hawaiian inhabitants for a sort of fusion."


Co-host Debra of Eliot's Eats said, "This was a quick read and  the plot was intriguing but the writing and dialogue left me wanting. I felt like I was reading a YA book at times (not that there’s anything wring with that). ... Strong female characters are abundant in this novel. Along with Violet and Ella are Jean (Violet’s roommate and colleague) and Setsuko, another teacher. I won’t give away any of the plot, but Ackerman throws in some hunky soldiers and a lion cub for cuteness." Debra found her inspiration for a Healthy Hawaiian Meal in a magazine, saying, "I was perusing through Eating Well‘s latest edition and the article “Maui’s Greener Side.” I knew exactly what I wanted to make:  a Hawaiian meal of Kula Pickled Beet Salad and Huli Huli Chicken with Pineapple-Ginger Sauce.  (These recipes actually replaced the Sweet Potato Pie with Bourbon cream that I was going to make.  Healthier and all that…)"

Co-host Simona of briciole said, "...the story is interesting, at the level both of the individual characters and of the historical background. To the tragedies of World War II and of the internment of Japanese-Americans, the novel, set on the Big Island of Hawaii, adds the personal tragedies of Violet, whose husband disappeared a year before the story starts, and of their daughter, Ella, whose distress hints at a devastating secret she cannot share." Simona found her inspiration for Pan-Fried Banana with Macadamia Nuts in one of her favorite places; "When I think about my visits to the Big Island, one vivid memory is that of tropical fruit (frutta tropicale). A tray of it, including a bunch of small ripe bananas, always awaits us in the kitchen of the place where we stay. ... A steady supply of apple bananas and macadamia nuts made me think about a possible dessert combining the two. A minimal kitchen made sure I kept it simple. On the mainland I replicated the recipe with regular bananas (Cavendish) and roasted Hawaiian macadamia nuts with a touch of sea salt that I found at the local store. I close my eyes and as I eat, I dream of the Big Island."

Terri of Our Good Life said, "I love historical fiction, so this book is right up my family.  I love how the story bounces between Ella and her mother, Violet. As a retired school principal, I was taken in by Ella and her story. I eagerly read about her big secret she was keeping from her mother, which caused her great emotional harm." Terri made banana-filled Flaky Mini Pies, saying, "I have a dear friend who moved to our neighborhood who makes pies. She regularly brings pie to our book club and instantly I have a sense of family when she serves it up. It was easy to be inspired to make a pie with all the talk of pie and thinking of my friend, Christie. I wanted to try to make individual pies, but I don't have any pie tins for that. I decided to try a drape of pie crust over the bottoms of oversized muffin tins. ... For my family, I made a simple filling of low-fat sugar-free pudding and sliced bananas. Banana cream pie is my daughter's favorite and this was a wonderful way to serve up a portioned controlled piece of pie.


At Kahakai Kitchen, I enjoyed my second read-through of the book. It was fun to be able to host a book set on the islands. I was tempted to make a version of the dinner of papio (fish), taro, and watercress (slightly steamed and sprinkled with sea salt) that Violet and Parker share with moonshiner Bernard in the valley or whip up some sugarcane lemonade, but pie won out for me in the end. Inspired by Mr. Macadangdang's trucks full of coconuts and the mentions of pineapples in the book, I tried a Tropical Pineapple Pie with a toasted coconut crust (which ended up being my favorite part) from a Hawaiian cookbook I was recently given.

Thank you to everyone who joined in and made such tasty dishes!  

Now, I'm going to turn things over to Claudia of Honey From Rock, host of our next book, Crazy Rich Asians, by Kevin Kwan, our February/March CTB pick. 

Aloha,

Deb 

Monday, December 10, 2018

Our December/January Pick: Island of Sweet Pies and Soldiers by Sara Ackerman

I love historical fiction, especially when it is set during World War II and even more so when it gives different perspectives of the war and snippets of life during this tragic, historic time, so I am pleased to pick Island of Sweet Pies and Soldiers by Sara Ackerman for our December/January book. 

It seems especially timely as National Pearl Harbor Remembrance Day was this past Friday and it has been 77 years since the surprise attack on Oahu by Japanese military put America into the war. The book is set in Honoka'a Hawaii, north of Hilo a few years into the war.


From the Publisher:

"Hawaii, 1944. The Pacific battles of World War II continue to threaten American soil, and on the home front, the bonds of friendship and the strength of love are tested.

Violet Iverson and her young daughter, Ella, are piecing their lives together one year after the disappearance of her husband. As rumors swirl and questions about his loyalties surface, Violet believes Ella knows something. But Ella is stubbornly silent. Something—or someone—has scared her. And with the island overrun by troops training for a secret mission, tension and suspicion between neighbors is rising.

Violet bands together with her close friends to get through the difficult days. To support themselves, they open a pie stand near the military base, offering the soldiers a little homemade comfort. Try as she might, Violet can’t ignore her attraction to the brash marine who comes to her aid when the women are accused of spying. Desperate to discover the truth behind what happened to her husband, while keeping her friends and daughter safe, Violet is torn by guilt, fear and longing as she faces losing everything. Again.
"



2019 will mark my 18th year of living in Hawaii and I've been wanting to host a book that's set in this beautiful state that's full of delicious food and that I now call my home. Author Sara Ackerman was born and raised in Hawaii. She studied journalism and earned graduate degrees in psychology and Oriental medicine and she lives on the Island of Hawai'i where this novel (her debut) is set. (Her second book, The Lieutenant's Nurse is set at Pearl Harbor on Oahu.) Check out her website and her Instagram account for more details. 

There is drama, mystery, friendship, family, romance and of course, pies and other local food in this novel and I look forward to seeing what it inspires you to create.

The deadline for submissions for this round is Thursday, January 31, 2019.

Aloha,

Deb

Saturday, December 1, 2018

The Cooking Gene: the roundup


It's time for the roundup of Cook the Books' Club October-November 2018 edition for which we read the The Cooking Gene by Michael Twitty.

For each contribution (given in order of publication), I will give you the official information (author, blog name and post title) and a quote from it — a taste that will entice you to follow the link and read the details of how the reading inspired the cooking.

Make yourself comfortable, then follow me on a historical literary / culinary journey. 

"Michael Twitty... says that orchard fruit was a staple of the food that was rationed out for slaves along with molasses, coffee, flour and game hunted on plantation grounds. In addition, seasonal produce from personal gardens made up the bulk of a slave’s diet... I had the opportunity to hear Twitty speak at the Smithsonian’s recent Food History Weekend... He also spoke at length about Southern food and Soul food, noting that Southern food wouldn’t be Southern food without Soul food - not the other way around, that Soul food equals memory food and that Soul derives not just from people of African descent... For the apple crumble I prepared for this post, I followed Twitty’s advice to always select multiple varieties for a perfect mix of texture, taste of tart and taste of sweet."

The book "is much more than that, being also personal history, a memoir of the author and his family, from the time of their arrival as slaves to the present day... It is the story of their sojourn in America, from enslaved times to now. Though, just my opinion, it would be both interesting and enlightening to take the story back to when that slavery actually began. The origins... From Twitty's book, I was inspired to make his BBQ Mop sauce for a batch of ribs, cooked in my pressure cooker, which gets them just to the right tenderness, perfection when you afterwards slather them with the sauce and caramelize in the oven!  Served with Sautéed Collard Greens and rice. I meant to make spoon bread, but got pushed for time and energy."


"Even before reading the book, I knew Twitty is a great story teller, whether he talks about a specific dish or is inhabiting the lives of his enslaved ancestors. I understand his need to know, his stubborn following all the threads that tie his life to those of his forebears. It as a special kind of religious pilgrimage. Whatever your specific interests, you will find the book fascinating, as it weaves foodways into the quilt of people's migration, mostly (though not all) forced... I decided to mirror the woven stories and make something that would represent my own journey... A special connection to the book is provided by fagiolina del (Lago) Trasimeno, a legume typical of my home region of Umbria, which is a cultivar of cowpea, Vigna unguiculata, closely related to black-eyed peas, one of the crops brought from Africa to America on slave ships."


"I applaud Twitty in his journey and his suggestion that perhaps healing our nation may come from understanding the tribulations and terrors that others have experienced along with the merging of food into one shared experience. Since I was short on time (with Thanksgiving and all of that) and I am constantly on the lookout for possible gifts from the kitchen this time of year, I decided to make Twitty’s Kitchen Pepper... This is a great spice mix. As I savored the grilled pork chop sprinkled with these warming flavors, I also was struck by just how much blood and enslaved toil may have gone into the history of the spices in this recipe. An entire island was conquered and enslaved due to the high value of nutmeg. How many enslaved people died in the delivery of some of these spices?"


Lynda of Reviews, Chews & How-Tos prepared Persimmon Molasses Gingerbread

"A book that was both riveting and very difficult to read without flinching. Go ahead and flinch - our history is extremely uncomfortable - and then keep reading. You will know much more when you finish this book than you knew before you started, and you'll find yourself thinking about it long after you've put it down... I was totally overwhelmed when it came to choosing what to cook as my inspiration from it. SO. MANY. POSSIBILITIES... I decided to take my inspiration from a passage about time spent visiting his Southern relatives as a young man.  In The Cooking Gene, this story includes a passage about persimmons, and it occurred to me that I had never had a persimmon... This time of year is just an excellent time for sweet quickbreads, so that's what I've done here - I have no idea if this is anything at all like Michael Twitty's grandmother's, but we enjoyed it quite a bit."



She had a difficult time getting through the book: "There are so many avenues that I thought Twitty would take this this book... delve into the social aspects and dynamics of food in the African American community... look at how food defines a regional identity. He didn't... And I think I could have gotten over my disappointments in what I expected to read had I enjoyed his writing style. But, sadly, I didn't... I wanted to love this book, but it wasn't a winner for me. Still, I was inspired to create a Jewish-inspired dish as Twitty converted to Judaism in his early 20s. There's not much of a tie to Southern cuisine with this, but I had beef brisket on my to-do list... Also, I wanted to make something with fresh horseradish. So, I made a gremolata with freshly grated horseradish."



"At moments he made hungry, next making me squirm uncomfortably at the uglier moments of our not-so-distant history, then teaching me something new about food before getting me chuckling over his family moments--that while completely different from my own cultural upbringing, often ring with complete familiarity. I love books that give me information--especially when it is related to the history and origins of food and Twitty does it in such an engaging way that had me completely caught up in his journey, and even though I dipped into the book in bits and pieces over the past several weeks, he made the 400+ pages easy to digest (pun intended)."

A great Thank you! to everyone who joined in this edition of Cook the Books.

I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.

And now, I’ll turn things over to Deb of Kahakai Kitchen who is hosting the December-January edition in which we are reading the novel Island of Sweet Pies and Soldiers by Sara Ackerman.

Arrivederci a presto!

Simona, of briciole

Monday, November 19, 2018

Announcing Our Next Four Selections

Just in time for the Holidays, here are the next four selections of our book club:

Deb (Kahakai Kitchen) opens the series with Island of Sweet Pies and Soldiers by Sara Ackerman (published February 2018) for the December 2018 / January 2019 edition

Island of Sweet Pies and Soldiers by [Ackerman, Sara]

I have long wanted to host a Hawaii-set book for Cook the Books and so I’m excited to pick this historical fiction set during WWII on the Big Island. 

From the Publisher: 
Hawaii, 1944. The Pacific battles of World War II continue to threaten American soil, and on the home front, the bonds of friendship and the strength of love are tested.
Violet Iverson and her young daughter, Ella, are piecing their lives together one year after the disappearance of her husband. As rumors swirl and questions about his loyalties surface, Violet believes Ella knows something. But Ella is stubbornly silent. Something—or someone—has scared her. And with the island overrun by troops training for a secret mission, tension and suspicion between neighbors is rising. 
Violet bands together with her close friends to get through the difficult days. To support themselves, they open a pie stand near the military base, offering the soldiers a little homemade comfort. Try as she might, Violet can’t ignore her attraction to the brash marine who comes to her aid when the women are accused of spying. Desperate to discover the truth behind what happened to her husband, while keeping her friends and daughter safe, Violet is torn by guilt, fear and longing as she faces losing everything. Again.
Author Sara Ackerman was born and raised in Hawaii and studied journalism, earning graduate degrees in psychology and Oriental medicine. When she's not writing or practicing acupuncture, you'll find her in the mountains or in the ocean. Here are links to her website and to her Instagram account where she posts lovely photos of Hawaii and books. 

Deadline for contributing your post is Thursday, January 31, 2019

For the February/March edition, Claudia (Honey from Rock) chose Crazy Rich Asians by Kevin Kwan


As I am currently at number 184 on the library list, and have no personal reportage to present, we will go with clips from the Publisher Weekly Review and the NY Times. Needless to say, the novel has plenty of people eating interesting food. 

From Publisher Weekly Review: 
Kwan's debut novel is a fun, over-the-top romp through the unbelievable world of the Asian jet set, where anything from this season is already passe and one's pedigree is everything. When Rachel Chu's boyfriend, Nick Young, invites her home to Singapore for the summer, she doesn't realize how much gossip she's generated among Asian socialites around the world. To Rachel, Nick is a sweet, intelligent history professor-and the first man she's imagined marrying. To the Asian billionaire set, he's the gorgeous heir apparent to one of China's most "staggeringly rich" and well-established families who virtually control the country's commerce with their ancient fortunes. As soon as she steps off the plane, Rachel is ushered into the opulent world of castle-like estates and mind-boggling luxury. As if the shock of realizing the scale of Nick's wealth is not enough, she must also contend with a troupe of cruel socialites who would absolutely die before they let Singapore's most eligible bachelor get snapped up by a no-name "ABC" (American-born Chinese). There is also Nick's family: his imposing mother, Eleanor, who has exact ideas about who Nick should be dating; his beautiful cousin Astrid, who the younger girls dub "the Goddess" for her stunning fashion sense (she was "the first to pair a vintage Saint Laurent Le Smoking jacket with three-dollar batik shorts"); and Nick's cousin, the flamboyant Oliver, who helps Rachel navigate this strange new world. A witty tongue-in-cheek frolic about what it means to be from really old money and what it's like to be crazy rich. 
From the NY Times: 
Mr. Kwan knows how to deliver guilty pleasures. He keeps the repartee nicely outrageous, the excess wretched and the details wickedly delectable. Who knew that an Asian menu might boast of “Giant South Sea Scallop Consommé With Washington State Ginseng Vapors and Black Mushrooms?” (“Go figure,” writes Mr. Kwan, in a footnote about why the ginseng is imported.) Who knew that an Asian socialite might include Save the Shahtoosh among her favored fashionable causes? 
This should be a fun and food inspiring selection.

Deadline for contributing your post is Sunday, March 31, 2019

For the April/May edition, Debra (Eliot's Eats) has chosen Buttermilk Graffiti by Edward Lee
  

Buttermilk Graffiti by Edward Lee is a good companion piece coming off our reading of The Cooking Gene by Michael Twitty. Lee not only traces his own food comforts and influences, but also all Americans as he travels the country looking for a national cuisine — ”that tension between two vastly different cultures creates something new” (Kindle location 129). Even the title talks about the melding of Edward:
The title of this book, Buttermilk Graffiti, is poetic shorthand for my life. Buttermilk is the iconic ingredient of the American South, one that I not only learned to cook with, but grew to love. Graffiti is the art form that first inspired my identity, the thing that connects me to the memories of my youth in Brooklyn in the 1980s. (Kindle location 102) 
I devoured this book in record time and I am confident the CTB members will as well. (Lee was an English major and I think it’s evident in his writing and style.) Lee travels on his quest to Louisiana, Massachusetts, Brooklyn, Michigan, Florida, Appalachia (with Ronni Lundy), the Mississippi Delta, Alabama, Connecticut, Washington, Texas, New Jersey, Kentucky, Wisconsin, and Illinois. I’ve listed the states/regions he visits here, but Lee is journeying to each area for specific cuisines in specific cities (like the slaw dog and or food of specific cultures). 

Edward Lee is the author of Smoke & Pickles and Buttermilk Graffiti. He is the chef/owner/culinary director of numerous restaurants in Kentucky, Maryland, and D.C.. I first became aware of Lee through his role in the Emmy Award-winning series The Mind of a Chef. Fermented, a feature-length documentary is another recent project (2017). He splits his time between Louisville, KY and Washington, DC.

Deadline for contributing your post is Friday, May 31, 2019

To round up the list of selections, for the June / July edition Simona (briciole) picked Blood, Bones & Butter by Gabrielle Hamilton 



This book was suggested to me recently and I am excited to read it with you all and see how the reading inspires us.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.
Deadline for contributing your post: Wednesday, July 31, 2019.

Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes.  For more information about participating, click here.  

As always, specific announcement posts can be found at Cook the Books as the current year ends and the new one marches on.

To recap:

Island of Sweet Pies and Soldiers by [Ackerman, Sara]
December/January: Island of Sweet Pies and Soldiers by Sara Ackerman (hosted by Deb at Kahakai Kitchen)






February/March: Crazy Rich Asians by Kevin Kwan (hosted by Claudia at Honey from Rock)




April/May: Buttermilk Graffiti by Edward Lee (hosted by Debra at Eliot's Eats)







June/July: Blood, Bones & Butter by Gabrielle Hamilton (hosted by Simona at briciole)







Happy reading and cooking!