The House of Lost Souls by F.G. Cottam

In October, my thoughts don’t turn to pumpkin spice láttes, autumn leaves falling gently to the ground, or the evocative scent of woodsmoke. No, when the fall brings that nippy chill to the air, this girl thinks haunted houses, ghosts, spirits (the non-alcoholic kind), and of course, Halloween!

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Being the season of the witch and all things creepy and supernatural, The House of Lost Souls is the perfect book to curl up with and frighten yourself. The first book by author F.G. Cottam that I ever read, it’s a quick read that brings vividly to life the literal and figurative spirits haunting Paul Seaton in modern-day London.

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Paul spent 10 years of his life trying to forget the horrors he experienced at the Fischer House, where he ventured in search of information about the elusive Pandora Gibson-Hoare, a 1920s photographer who is the topic of his girlfriend’s university thesis. In his research, he learns of Pandora’s involvement with the occult, Aleister Crowley – because what occult book DOESN’T feature Crowley – and Pandora’s ill-fated attempts to stop the evil at the Fischer House in the years before WWII. He is sucked back into the drama by Nick Mason, whose younger sister went to the Fisher House as part of her own university studies and who also experiences terrifying events that nearly drive her to suicide.

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Not your typical haunted house tale, the story focuses on the demons and ghosts that haunt us as individuals, and the choices we make as a result.  There is some musing on the ephemeral nature of evil and how it translates to concrete action in the material world. In other words, “we are spirits, in the materials world,” with apologies to Sting. But we are all haunted in some way, I think, just as Paul is. He’s an Everyman character in that he’s not particularly heroic or brave. He’s driven as much by guilt from the past as he is curiosity about the exact nature of evil and the Fischer House, and an obsession for the long-dead Pandora.

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In his early days of research as a journalist, when he is on the trail of Pandora’s final days, he bribes a fellow reporter Mike for information on her death with a lunch at Arthur’s Cafe, known for its delicious mixed grill dishes.

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In the beige decor and stifling heat of the cafe, Mike worked through the mixed grill Arthur had ordered on his behalf while Seaton neglected a plate piled high with meat lasagne. He sipped from his glass of Coke.

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Not having ever had a mixed grill, I learned it is typically a dish that includes two or three grilled meats such as chops, steak, and sausage, grilled onions, grilled tomatoes, and possibly grilled mushrooms and a fried egg. I chose instead to make a mixed grill that included grilled steak, a grilled pork chop, a grilled sausage, and grilled tomatoes and onions, because to me, there is nothing as delicious as a huge pile of grilled onions atop a nice slab of meat.

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Vegetarians, turn away now. This is the method that worked for me.

INGREDIENTS
1 sausage link of your choice
1 5 oz. tenderloin steak
1 5 oz. pork chop
1 large Beefsteak tomato
1 large white or yellow onion
2 tablespoons butter

METHOD
Heat the butter and melt it in a stovetop grill with ridge marks. This is preferable for stovetop cooking, as your food gets those nice cooking ridge marks. Add your sausage. Yes, it’s very phallic. Don’t write in.

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Add your steak.

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Add your chop. Sprinkle salt on the chop and the steak, and dab a bit of butter on all three meats.

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Cook on medium heat for approximately 20 minutes, turning every 5-7 minutes to ensure even cooking and those aforementioned grill marks. How well cooked you want your meat is completely up to you, so you may want to adjust heat or length of time, or take one piece off the grill while cooking others.

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Remove the meat to a plate to rest and let the juices run back in, and slice your onion into thick rings. Add to the smoking hot grill. Being so thick, they will take a bit of time to cook, so be patient.

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Slice the tomato into thick rounds, roughly the same size as the onions. Lay them on the grill, and cook for about 10-15 minutes, turning twice to get even grill marks.

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Assemble your plate of British goodness and apply directly to your face. And yes, that is indeed a little pug in the top photo. It’s my new fur baby Roxie, whom I adore and love to pieces. October, in addition to being the Season of the Witch, is also Adopt a Shelter Dog Month, so I adopted her. She’s awesome!

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Another photo of my Roxanna Banana, also known as Roxy, and one of me, very happy to have her with me, as you can see her loafing in the background.

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The Last Days of Jack Sparks by Jason Arnopp

I’m a sucker for a good, creepy, scary novel, and this one scared the hell out of me, which was awesome. I hadn’t read anything genuinely terrifying in ages, but The Last Days of Jack Sparks fit the bill. In spades. It’s kind of like The Exorcist meets Black Mirror, except way scarier and more bizarre. Or as I like to call it, “50 Shades Of Way Fucked Up.”

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The title character Jack is an author and self-proclaimed Internet celebrity. He utilizes social media to record and share every single aspect of his existence, from purposely trying every known drug just to see how they are, to traveling the countryside on a pogo stick, to attending an exorcism in an attempt to prove something supernatural exists. He makes the mistake of laughing at the exorcism, and when a terrifying video appears on his YouTube channel, not uploaded by him, the horror begins. Jack proceeds to have an increasingly freaky and scary series of unexplained  and supernatural encounters that he subsequently shares on his Twitter, YouTube, Instagram and Facebook accounts.

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Beyond the obvious creepy factor of inviting the world to participate in and share ad nauseum EVERY FRICKING DETAIL of his life on social media – sound like anyone we know? – the character of Jack Sparks is frightening simply because he is so completely removed from reality. The book starts with him describing how he came to attend the exorcism in the first place and the reader is gently sucked into believing Jack Sparks is just another wanna-be Internet celebrity who inadvertently got pulled into some weird supernatural stuff.

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Not the case. Jack Sparks is possibly the scariest character in a book in recent literature. He is the classic unreliable narrator. What makes him so great is that he’s funny as hell. What makes him so scary is that he is the most self-absorbed asshole, and even the thought of the horrors he’s experienced and inflicted on those around him are only fodder for how many hits on social media he can get. And then the Devil comes calling………and you will be left wondering what is what, who’s who, and is anything real.

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Beyond that, it’s plain flipping scary. I read it in five hours and when I finished, I was totally creeped out. I read into the evening and it was dark when I finished. You better believe I ran like hell to the light switch at that point. It’s a very unique read, perfect for the beginning of Halloween season, and if you like your books weird and scary, this one is for you. Don’t say I didn’t warn you about the lights, though.

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When Jack is in Hong Kong exploring the origin of the video, he attempts to eat a meal of curry, of course photographing it for Instagram. Nobody I know EVER does that. What a freak he is.  🙂  So, curry it was on today’s menu, using my own long-used method. If you use curry paste, it makes life so much easier, though if you want to grind and toast your own garam masala, be my guest.

My fresh green curry looks exquisite when I photograph it for my followers, but I’m finding it hard to eat. In my defence, the last three nights have been big.

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INGREDIENTS
1 tablespoon garlic oil
6 green onions
6 boneless, skinless chicken thighs, cubed
3 large tablespoons green curry paste
1 can coconut milk
1 cup chicken broth
1/2 cup lime juice
3 tablespoons fish sauce
1 handful cilantro, roughly torn into pieces
2 cups frozen peas
1 dozen fresh asparagus, cut into 1-inch pieces

METHOD
In a large pot, heat the oil. Add in the green onions and cook, stirring occasionally, for 10 minutes.

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Add the curry paste and stir together, so the flavors meld together. Cook for about 5 minutes.

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Add the cubed chicken thighs and stir well, ensuring that the paste covers all the meat.  The smell will waft up and hit your noise like a spicy hit of deliciousness.

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Pour over the coconut milk and the chicken broth.

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Add the fish sauce and lime juice, a few cilantro leaves, stir again, cover and cook for 30 minutes.

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After 10 minutes, add the asparagus. It takes a bit longer to cook when raw, so you want to give it a good 20 minutes to soften and cook.

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During the last 5 minutes of cooking, add the frozen peas. They cook very quickly in the hot curry broth and won’t get mushy this way.

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Serve over rice. I prefer Japanese black rice so that’s what I used, but basmati or any plain white or brown rice would also be fine.This is sooooooo good and very simple, but lots of taste. The Devil himself would like it, I feel. 🙂

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The Alienist by Caleb Carr

The story of the United States is varied and unique, as any historian will tell you. We have the story of the indigenous Native Americans, the British pilgrims, the ancient Vikings, the Irish, German, Polish, and Scottish immigrants who came in a wave to this country between the mid-1700s and late 1800s, and the the Spanish conquistadores who brought their religion – by force, mostly – to the Southwest Pueblo and Plains Indians, to name just a few of the groups who make up this vast melting pot that is America.

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With these diverse groups came diverse religions, cultural beliefs, histories, folklore, and food. What all of these cultures and people have in common is the fact that, no matter where you come from or what you believe in, there is still the criminal mind among them all.

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Caleb Carr, one of my most favorite historian authors in the world, gave us what I consider his masterpiece in “The Alienist,” which details the story of Dr. Laszlo Kreizler and his band of crime-fighting allies in 1890s New York City, a place of huge waves of immigrants, incredible racism and poverty, and during the tenure of Teddy Roosevelt’s stint as Police Commissioner for that city.

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It’s a murder mystery, a treatise on early scientific methods in policing, fascinating psychological analysis, excellent historical fiction, and an unusual love story all rolled into one. Told from the POV of John Schuyler Moore, a journalist who is recruited by Dr. Kreizler to be part of the team to solve a series of increasingly gruesome child murders, the industrial feel and outlaw mentality of that era in NYC history is vividly brought to life. Moore is a great narrator, detailed yet very amusing at time, and his journey from disbelief to staggering endorsement of Dr. Kreizler’s methods echoes the mentality of most people back in that time and place.

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As much an excellent historical portrait, the clothes, architecture, transportation, and food are also described vividly. One of their favorite restaurants to eat at, and a New York institution, is Delmonico’s. Delmonico’s is still in operation, though it’s gone through many different variations, and of course, there is the famous Delmonico steak. But Delmonico’s provides the crime-fighting team with amazing meals, including one at a very heart-wrenching and sad period in their investigation.

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With unfailing psychological insight, Kreizler had selected for our breakfast the only place in New York where I might have been able to either collect myself or eat anything at all. Alone in the silent main dining room at Del’s, with the light that came through the windows soft enough to allow my shattered nerves to begin to heal, I actually managed to consume several bites of cucumber fillets, Creole eggs…………..\

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Along with Creole Eggs and cucumber fillets, fried potatoes and artichoke hearts are mentioned as part of this poignant breakfast, so that’s what I made. My Creole eggs were based on the great Louisiana chef Emeril Lagasse’s recipe, with my own tweaks for taste. This is the method that worked for me.

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INGREDIENTS
1 28-ounce can of chopped tomatoes
1 green pepper, deseeded and finely chopped
1 cup sliced mushrooms
1 red onion, peeled and finely diced
1 celery rib, finely diced
3 bay leaves
1 tablespoon chicken bouillon paste
Salt and pepper to taste
6 eggs, room temperature
1 cup breadcrumbs
1 cup shredded Cheddar cheese

METHOD
Saute the green pepper, onion, mushrooms, celery and bay leaves in a bit of olive oil for about 10 minutes.

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Pour in the tomatoes, and simmer together on low heat for about 45 minutes, stirring occasionally.

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Add the chicken bouillon paste and if necessary, salt and pepper. Simmer another 45  minutes, stirring to keep from sticking or burning.

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While the sauce is simmering, start frying your potatoes.

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Heat the oven to 350F. Spread the tomato sauce across the bottom of four ramekins.

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Crack two eggs into each ramekin, so they rest atop the tomatoes. Add a bit more salt and pepper.

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Sprinkle over the breadcrumbs, then the cheese, and bake for 20 minutes, until the eggs set.

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Remove from the oven, and allow to cool. The cheese puffs up like a miniature souffle – very elegant – and gets bubbly and golden brown.

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Serve with fried potatoes, artichoke hearts, and cucumber fillets for a tasty Sunday afternoon treat. I do feel the great Dr. Kreizler would approve!

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The Canterbury Tales by Geoffrey Chaucer

In terms of medieval books, The Canterbury Tales is right up there with Dante’s Inferno as my top favorites. Unless you’re a trained medieval scholar, however, I would strongly recommend reading a more modern English translation of the book, since the medieval English of Chaucer is quite difficult to read.

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The entire book essentially revolves around food, in particular because the overall framework of the book is a storytelling competition, the reward for which is a magnificent feast. Several disparate individuals stop to stay the night at the Tabard Inn in London on their way to the cathedral at Canterbury, on a religious pilgrimage. Harry Bailly is the innkeeper and suggests that the pilgrims all tell a story to pass the time on the journey – the best one wins.

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The pilgrims, among them The Prioress, The Summoner, The Knight, The Miller, The Wife of Bath, The Reeve, The Man of Law, and The Friar, are introduced in a long prologue that describes their various attributes. Then the book is broken into sections consisting of each pilgrim’s tale, as varied as the pilgrims themselves, and are by turns, funny, romantic, adventuresome, bawdy, and at times very sexually explicit.

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Any Chaucer scholar or reader of this book understands the role that food played in this historical context. Food was a clear marker of wealth and social rank. Bread was a customary food across all economic groups, but the wealthy ate finely milled white bread (which was also very unhealthy, not having any nutrients in it.)  Those of the peasant rank ate the brown wheat bread that was healthier but also still with grit and small rocks in it. Wine was to be had by most people, but again, the quality depended on your ability to pay.

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I always liked the description of the Franklin, being referred to as “Epicurus’ own son,” meaning that he greatly enjoyed his food. Part of the lengthy introduction of the book, which is a heavenly description of fish, meat pies, wine, chicken, fat partridges, dainties (candies or pastries), bread and ale. Then, The Summoner is described in foodie terms, as he likes garlic and onion and red wine, which were considered to be unhealthy, so as such, so he is considered in a negative light.

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So, a combination of chicken, wine, spices, and the previously mentioned garlic and onion, seemed in order, and for me, that means coq au vin. With so much leeway in this recipe, I used my own method that’s based on the great Jacques Pépin’s marvelous recipe, using a bit of spice that would have been used in medieval cooking, and served with a salad of arugula, roasted beets, blue cheese, pine nuts, olive oil, and balsamic vinegar. Enjoy.

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INGREDIENTS
12 chicken thighs, bone in and skin off
1 bottle fruity red wine, like Grenache or Beaujolais
2 tablespoons olive oil
6 strips pancetta, cut into pieces
1 large yellow onion
8 baby carrots, cut lengthwise
3 garlic cloves, slivered
15-20 bella mushrooms, sliced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
3 bay leaves
1 and 1/2 cups chicken stock
1/2 teaspoon nutmeg (substitute for mace, a well-known medieval spice)
Egg noodles (optional)

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METHOD
Marinate the chicken in the red wine, garlic and herbs for up to 6 hours. Reserve the marinade.

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Fry the pancetta in the olive oil, then add the chopped-up onion and cook it for 10 minutes.

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Toss in the carrots and the mushrooms here, stir again, and cook another 10 minutes.

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Add the chicken pieces, pour in the marinade, and add the bay leaves. Mix everything together, and add the nutmeg.

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Pour over the chicken stock, and simmer on low for 2 hours, stirring occasionally and tasting for seasoning. Add salt and pepper as needed.

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For the last 45 minutes of cooking, add some egg noodles, which will absorb some liquid and thicken it. Taste again and season as needed.

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The Goldfinch by Donna Tartt

It took me awhile to read this book, though it had been recommended by numerous friends and fellow bloggers. There are some seriously good food mentions in this book, which is partly why I read it three times. Also, it’s just an addictive read. The gist of the book is thus: As a teen, Theo loses his mother in a freak accident when the museum they are visiting is bombed. He finds another survivor who indicates he should take the famous painting “The Goldfinch,” which he does.

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Theo’s life goes through various twists and turns as he lives with his friend’s wealthy family, moves with his father and father’s girlfriend Xandra to Las Vegas where he meets the pivotal character and friend Boris – and finds his heart and compassion in rescuing Xandra’s neglected Malti-poo dog Popper – my favorite sub-plot. Ultimately, he returns to New York City and grows up with Hobie, becoming something of a shady art and antique dealer, always hiding the secret of the painting. But like all secrets, it eventually comes out.

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The characters in this book alone make it worth the read. Theo’s dad is a complete and utter loser whom I loathed and despised from day one. Xandra I hated on principle because she neglected her dog until Theo came along. Hobie was the father/friend we all want and whom I fell in love with due to his kind and unworldly heart. Popper the dog worried me so much, so concerned was I for his safety for much of the book, that I actually went online and found a webpage that addressed his safety and assures us readers that Popper lives and indeed, once he is taken under Theo’s wing, thrives. So no worries there. And then, there is Boris, Theo’s best friend from his Las Vegas days who reappears in adulthood and wreaks havoc but also is somewhat of a savior.

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Boris is sort of an anti-hero. You can’t help but like him and feel sorry for him, while at the same time, some of what he does is despicable. But……like all of us, we have our good and our bad sides, our light and our dark, and we are all complex human beings capable of great things and equally terrible things. Perhaps that’s why Boris is so fascinating.

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Manicotti is the meal Theo eats at his first dinner with his jerk father after his mother dies, so although it’s not a happy segment, it’s poignant.

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The food had arrived and I’d poured myself another large but surreptitious glass of champagne before they returned. “Yum!” said Xandra, looking glazed and a bit shiny, tugging her short skirt down, edging around and slithering back into her seat without bothering to pull her massive, bright-red plate of manicotti towards her. “Looks awesome!”

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Cara Nicoletti wrote one of my favorite blogs – Yummy Books – and posted several recipes from “The Goldfinch,” seeming to enjoy it as much as I did and sharing the same ambivalence I had about Boris. I used her version of this dish as my inspiration for today’s recipe, with – of course – a few tweaks of my own. This is the method that worked for me.

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INGREDIENTS
For the marinara sauce:
1 tablespoon olive oil
1 tablespoon butter
6 baby carrots
1 celery rib
1 red onion
6 cloves of garlic
1 28 oz. can of San Marzano tomatoes
3 whole tomatoes, finely diced
1 cup red wine
1 tablespoon each of fresh oregano, rosemary, thyme, and basil
1 tablespoon chicken bouillon
1 tablespoon tomato paste

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For the manicotti filling:
1 tablespoon butter
1 shallot, finely diced
5 oz fresh spinach
1 cup ricotta cheese
1 cup shredded parmesan, divided
1 cup cream cheese, softened
Salt and pepper to taste
2 eggs
10 manicotti shells

METHOD
Make the marinara sauce first, a day ahead if possible. Finely chop the carrot, celery, onion and garlic, and cook for 10 minutes in the olive oil and butter. Add a sprinkle of salt.

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Add the canned tomatoes, the fresh tomatoes, the red wine, the bouillon, the tomato paste, and the fresh herbs. The smell is out of this world good! Stir together again, turn to a low simmer, cover, and cook for up to three hours, stirring occasionally.

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Using  a stick blender, mix the sauce until it is somewhat smooth. Refrigerate overnight.

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Finely dice the shallot and saute with the spinach. Allow to cool.

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Mix the cheeses together, season with salt and pepper, and add the two eggs. Blend well.

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Mix together the cooled spinach with the cheeses, put in a large plastic bag, and and refrigerate for an hour.

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Heat the oven to 350F. Cook the manicotti shells in boiling, salted water for 6 minutes, or until al dente. Don’t overcook them, as they will still cook in the oven. Allow to cool.

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Spread a layer of the marinara sauce in a large baking pan.

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Snip a hole in the corner of the plastic bag with the spinach and cheese filling. Fill the cooled manicotti shells by squeezing one end of the bag, kind of like a piping bag in baking.

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Lay the filled shells in the pan and cover with the rest of the marinara sauce. Sprinkle over some more parmesan cheese and bake for 30 minutes. Heaven on a plate!

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Havisham by Ronald Frame

One of the great literary devices is the retelling of a traditional tale from the viewpoint of the “villain.” I remember being in  7th-grade English class and getting an A+ for rewriting “Hansel and Gretel” from the wicked witch’s viewpoint, because, as Miranda in “Sex and the City” points out, “the witch in Hansel and Gretel – she’s very misunderstood. I mean, the woman builds her dream house and these brats come along and start eating it.”

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I digress slightly, but the idea of the villain of the piece telling his or her side of things has always fascinated me. And in this case, Havisham tells the story from an alternate POV from Charles Dickens Great Expectations marvelously well. We all know the story of the loony old Miss Havisham of Satis House: jilted by Mr. Compeyson on the day of her wedding and mourned him by staying in her tattered wedding gown the rest of her life;  adoptive mother of Estella and turning her heart to stone against all love, including that of Pip, Dickens’ most well-known literary character.2017-09-04 05.47.15_resized.jpg

Miss Havisham is named Catherine in this book, and her back story is filled in using the details from Great Expectations. I found myself pitying her, trapped as she was under the thumb of her overbearing father, the housekeeper Mrs. Bundy and Mrs. Bundy’s nasty son Arthur who – another spoiler alert – turns out to be her half-brother. Things improve somewhat when she goes to live with the Chadwycks and gets the education and learning she has so longed for, but when she meets Charles Compeyson, that’s when the book takes us back into familiar territory.

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When Catherine Havisham initially goes to live with the Chadwycks, she blossoms and all her senses are engaged. She loves music, the scent of flowers, and in particular, enjoys her food in a way that likely most Victorian young ladies would not be allowed to.

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I ate my veal escalope heartily and diluted my wine with very little water…….I devoured all the fragrance in the bowl of roses……..I couldn’t decide between syllabub and strawberry fritters and took both…….I laughed as easily at my wit as all the others did.

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Syllabub has such an exotic ring to it, though it is really the most simple of all desserts. Mine is a hybrid of Nigella Lawson’s classic version in her wonderful cookbook “Nigella Express.” Flavoring additions by yours truly, of course.

INGREDIENTS
2 cups heavy whipping cream
1/2 cup sugar
1/3 cup amaretto or other nut liqueur
1/3 lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
2 dozen mixed berries
3-4 amaretto cookies

METHOD
Whip the cream for a good 5-7 minutes, until it stiffens and holds a point. Like this.

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Add the sugar a little at at time and mix again.

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Add in the amaretto and taste again. You want to do this slowly again, to ensure you don’t liquefy the cream too much.

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Pour in the lemon juice, the almond extract, and the vanilla, and mix again.

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It’s a matter of individual taste here, so add more sugar, more amaretto or more lemon according to your tastebuds. Refrigerate the cream for at least 2 hours before serving.

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In pretty glasses or serving bowls, start layering. Add a dollop of the beautifully scented cream, crumble some cookie shards, and top with a few raspberries. Repeat until you have a gorgeous glassful of cream, cookies and fruit.

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Congratulations To My Book Giveaway Winner!

My book giveaway, started a few weeks ago as a thank-you to my awesome followers for getting me up to 200 follows, has a winner! The great blog at ReadRantRocknRoll, run by the most awesome Mischenko, was randomly drawn as the winner, and will receive Julia Child’s terrific memoir “My Life in France.”

If you haven’t visited Mischenko’s page, I encourage you to do so as soon as you can. She writes about food, music, books, gaming, and a whole other gamut of cool topics relating to pop culture.

As always, a huge thank you to all my readers and followers, and to my family and friends for always supporting me and my vision for this blog. Here’s to many more.

Aphrodite: A Memoir of the Senses by Isabel Allende

This book was one of the most wonderful and sensual I’ve had the pleasure of reading in ages. Isabel Allende is a an amazingly erotic writer, bringing to life the twin joys of food and sex……something I’ve blogged about previously. If you truly think about it, these two activities are mirrors of each other in so many ways. We must all eat to live, and we must procreate to continue life.

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But I speak of not procreation or eating to survive, but rather, the sheer joy that is inherent in both activities. The sensation of an oyster sliding down your throat, the salty crunch of roasted almonds in your mouth, the grape flavor of wine on your tongue………all are just as pleasurable as the taste of your lover’s lips and tongue, the feel of his strong hands on your body, and the sensation of being made love to.

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Aphrodite: A Memoir of the Senses is an ode to the joys of lovemaking and the joys of eating. Coupled with various recipes designed to be aphrodisiacal, the beauty of kissing and touching and making love, and how these sensations are heightened by specific foods and drinks, are chronicled in dizzying detail. Allende is known for magic realism, and this book retains and spills over with that flavor of magical realism and picturesque description. Probably best read and cooked with your lover, the recipes in this book run from simple – consommes and soups – to more complex meals and desserts.

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Though the entire book is devoted to the connection of food and sexual passion, my favorite passage is in the chapter when Allende describes her ultimate orgy and the food she would serve with it. Sensual reading at its best!

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What would I serve at my orgy? If I had unlimited resources, I would offer cold fish, salads, sweets, and fruits – especially grapes, which always appear in films about the Roman Empire. And mushrooms, of course, which are as aphrodisiac as oysters. The celebrated Roman poisoner Lucasta knew the popularity of those fungi.

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I love mushrooms and eat them at least once a week, whether sauteed in butter with onions and garlic and added to spinach and chicken, cooked into scrambled eggs or an omelette, or sliced raw into a lunchtime salad. And when I came across Allende’s recipe for Festive Mushrooms at the back of this wonderful book, I was inspired to recreate them, with a couple of minor changes.

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INGREDIENTS
1 dozen mushrooms
1 tablespoon butter
1 shallot, finely minced
2 tablespoons duck liver patê flavored with truffles
Juice and zest of 1/2 a lemon
1 tablespoon heavy cream
Salt and pepper to taste

METHOD
Wash the mushrooms and cut off the stems, but keep the stems. Pat dry.

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In a food chopper, finely chop the mushroom stems and the shallots.

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Melt the butter in a skillet. Lightly saute the stems and shallots for up to 10 minutes. Add the lemon juice and cook another 5 minutes. Let cool.

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Heat the oven to 375F, and while it heats, mix together the finely chopped stems and shallots with the patê, the heavy cream, and the lemon zest. Season with salt and pepper to taste.

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Place the mushroom caps on a flat baking tray. With a small spoon, fill each one with the mixture.

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Bake for 30 minutes, or until they become golden on the top.

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They can actually be eaten straight out of the oven, at room temperature, or even chilled. Hot or cold, they are always delicious…………kind of like love.

The Gashlycrumb Tinies by Edward Gorey

Edward Gorey is known worldwide for his illustrations for the Old Possum’s Book of Practical Cats, by T.E. Eliot, for his stage decorations and costume design of Dracula several years back, and of course for the opening introduction to PBS’s long-running TV series Mystery, as well as countless others. I think his work is instantly recognizable, even if you don’t know his name.

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Gorey is probably one of my favorite authors and illustrators in the world. If you ever read his twisted take on the alphabet, namely, The Gashleycrumb Tinies, you will either be horrified or die laughing.

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The book basically gives a short vignette for every letter of the alphabet, involving a child who comes to a gruesome death. I’m sorry, but I am one of those who finds this book so hilariously funny. I don’t know what it is, the combination of his dry, witty tone or the illustrations of these kids getting eaten by bears, falling down stairs, hacked to pieces with an ax, or what have you. My personal favorite, and not just because it has a food reference, is poor Ernest. As you can see, he is done for.

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Yes, I am a twisted person too. But seriously, if you have any kind of a sense of humor, you will laugh as hard as I did when reading this.

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Peaches are gorgeously in season right now, with the stands at the farmers markets overflowing with their juicy red and gold fuzz. It seemed like an appropriate time to make a skillet peach crisp, as I’ve been wanting to try baking in my cast iron skillet for awhile now. So, this is the method that worked for me, based on the Epicurious recipe but with, as always, a few flavoring twists of my own.

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INGREDIENTS
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon salt
1 stick chilled unsalted butter, cut into cubes
1 cup crushed pecans
1 tablespoons butter at room temperature
8 ripe peaches, cut into medium-thick slices
1/2 cup bourbon (my twist!)
1/2 cup brown sugar
1/4 cup regular sugar
Zest of half a lemon
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon almond extract

METHOD
For the crumble topping:

Whisk together the flour, cinnamon, brown sugar and salt in your most awesome red Kitchen Aid.

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Gradually mix in the butter a few cubes at a time, using the pastry hook attachment, until you get a clumpy dough. You want those buttery chunks. Refrigerate for at least an hour.

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Slice the peaches and let them marinate in the bourbon for about 30 minutes.

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Preheat the oven to 350F. While it’s heating, toast the pecans in a dry skillet until they darken and you can smell the toasty scent. Set aside to cool.

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Butter the bottom and sides of a 10″ cast iron skillet.

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Add the toasted pecans, the two sugars, the lemon juice and zest, and the spices, to the alcoholic peaches, and stir together. Leave for 10 minutes, then pour into the buttered skillet.

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Add the crumble mixture over the top of the peaches.

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Bake for up to 30 minutes, checking to make sure it doesn’t burn. When the peach juices start bubbling out around the edges and you can smell the fruity scent, it will be done.

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Remove from oven and allow to cool for about 10-15 minutes. Serve with vanilla ice cream. But please, I beg of you, don’t eat too quickly and choke on the peach, like poor, sad, doomed Ernest. (snicker)

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Zorba the Greek by Nikos Kazantzakis

In memory of my beloved grandfather Tito Baca, who lived his life to the fullest. Just like Zorba.

Zorba the Greek is a man well known to me. This book, as well as the movie, was something I read as a teenager, not really “getting” it, but when I came across a used edition in a bookstore, I remembered reading it and comparing the boisterous Zorba and his love of food, dancing, music, women, wine and life to my grandfather, Tito, who was very much the same.

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The book is narrated by the unnamed financier of a lignite mine who meets Zorba as they travel together to oversee the mining operation and meet the working-class men who labor there. It’s really a study in contrasts. The financier is a rather repressed man, focused on work and profits and the details of life. Zorba, on the other hand, loves to sing and dance and drink and eat and make love to women. These two men are able to forge a friendship and share each of their unique personalities with the other, opening up to seeing the world in a different way.

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I think what I took away from the book, rereading it this time around, is the importance of living life to the fullest. Don’t just sit on the sidelines and watch everyone else. Get up and dance! Eat the food you love! Drink the wine you enjoy! Celebrate all that live has to offer. If you love someone, tell them. Don’t let fear or apathy or worry about other’s opinions keep you from doing what makes you happy.

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This is not to say Zorba is a saint, because he’s not. He has decided macho tendencies, though he loves women, but in the sense that he desires them physically. He loves the soft curves of women, the floral scent of their hair and skin, their cooking, their lovemaking……..but he is as much a heartbreaker as he is a lover.

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Zorba is a man of appetites, including food. The descriptions of the luscious seafood and Greek cuisine in this book are truly mouthwatering and make me wish I lived closer to the sea. This description of a beach celebration during Lent was particularly mouth-watering.

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We returned to our hut, where Zorba treated everyone to wine and Lenten hors d’oeuvres: octopus, squid, stewed beans, olives.

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In my interpretation of this luscious sentence, I decided to make a Greek seafood stew with octopus, squid, shrimp, mussels and clams, with some olives thrown in. Opa!

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Recipe courtesy of the amazing Greek food blogger Diane Kochilas, with (of course) a few flavoring tweaks by moi.

INGREDIENTS
1 lb. medium-sized squid
1 lb. shrimp
1 lb. mixed seafood – I used clams, mussels, and octopus
6 tablespoons extra virgin olive oil
1 onion, chopped
6 cloves garlic, chopped
2 14-oz. cans chopped tomatoes
5-6 fresh tomatoes, chopped
1 cup white wine
1/2 cup anise liqueur – I used Pernod
4 sprigs fresh thyme
1 tablespoon dried oregano
3 bay leaves
12 Greek olives, pitted and sliced in half
1 cup feta cheese, for sprinkling
Salt and pepper

METHOD
Start the tomato broth up to two hours prior to cooking the seafood, so that the flavors meld. Heat the olive oil in a heavy skillet over medium heat, and add the onion and garlic. Stir and cook for about 10 minutes.

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Add the tomatoes, wine, anise liqueur, herbs, bay leaves, and a splash of fish stock if you have it. If not, use tomato bouillon in addition to the canned tomatoes. Simmer, stirring occasionally and tasting for seasoning, for two hours.

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Allow the seafood to thaw for up to an hour before cooking. Cut up the squid into rings, and remove the shrimp tails.

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Add the squid, the shrimp, and the other seafood to the tomato sauce, and stir in the olives. Simmer another 10-15 minutes.

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Taste for seasoning and add salt and pepper if so desired. Simmer all together for 10 minutes and serve with good, crusty bread and some strong red wine. You can garnish with some sprinkled feta crumbles if you like, which adds such a nice saltiness to the briny seafood. The oregano and olives also make this dish quintessentially Mediterranean and you can almost imagine Zorba dancing with glee before devouring his bowl of deliciousness from the sea.

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