Two book club posts in a row! My local library has been well stocked and that makes me a happy foodie reader. This month’s pick for the Kitchen Reader Book Club was Season to Taste How I Lost My Sense of Smell and Found My Way.
Imagine being a foodie and in the midst of deciding to become a chef that you are in a horrible accident and realize you can no longer smell. What would you do? Would you start to cook if you couldn’t really distinguish flavors? How would you handle dating?
A very interesting book, I really liked parts of this but found some of it to be a bit slow and very scientific. While I appreciate her commitment to really understanding her condition it was dry. My favorite parts were the stories that I could relate to, the times when she got small glimpses of odor, the memory of a bagel, the equation between a loved ones smell and an emotion. I would put this in the I enjoyed it, was a pretty quick read but I probably wouldn’t rush out to read it again or recommend it.
Does she get some of senses back? That is the romance (literally) of the story. it is interesting enough of a read that if you are itching to know the answer pick it up.
Dinner Roles: American Women and Culinary Culture by Sherrie A Inness (April)
The Art of Eating by MFK Fisher (May)
Oh how I love getting a big box of foodie goodies, I get so excited every month when the package arrives. The day it comes I have to open and examine everything.
This month was from Janet and she writes From Cupcakes to Caviar from Kentucky. She managed to participate even with the loss of her sister this month. Please keep her family in your thoughts and prayers.
I got a box full of Kentucky goodness. Check out this awesome salsa. Mmm blueberry and peach…
The cinnamon raisin swirl has been a very nice treat, it is so good in oatmeal!
Want to join Foodie Pen Pals? Email firstname.lastname@example.org and get on the list for next month. Curious about how it works?
1) On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact each other and a mailing address and any other information you might need like allergies or dietary restrictions.
2) You will have until the 15th of the month to put your box of goodies in the mail. This will ensure everyone receives their goodies in time to post about them. There is a $15 spending limit for the contents of the box.
3) As the end of the month you post about your goodies. Delicious food and a chance to meet new friends. I love it!
My love of quinoa is well documented, it is a staple in our house and it is the dish that I bring to almost every social gathering. I really want everyone to know how good it is. An easy to prepare protein and complex carb. The possibilities are endless.
This has been great for lunches this week! Light, refreshing and packed with vegetables. I adapted this from Bon Appetit and considered not adding the mint but it ads just the right flavor.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Keywords: entree salad vegetarian gluten-free quinoa
- 1 1/2 cups quinoa, rinsed and drained
- 4 cups (packed) baby spinach leaves
- 2 15- to 16-ounce cans garbanzo beans, rinsed and drained
- 1 unpeeled English hothouse cucumber, cut into small pieces
- 1-pint grape or cherry tomatoes, halved
- 1 cup (packed) fresh mint leaves
- 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
- 1/4 cup red wine vinegar
- 2 1/2 teaspoons smoked paprika
- 1/2 cup olive oil
Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
Combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl.
Add cooled quinoa and toss gently to blend.
Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Pour dressing over salad; toss to coat.
Season generously with salt and pepper.
Sprinkle remaining feta over.
A very French wine. So French it has a specific appellation named Morgon. This is a 100% Gamay made from older vines and aged in French oak.
A 2008 with just a bit of age on it. This was a beautiful bright purple with a noticeable texture from the age. Hints of cherry, raspberry, and just enough oak.
I wish we would have opened this sooner, it was from our Swirl monthly wine club in February and sadly they are out. This was added to my Snooth app just in case I happen to see it around town.