A Discovery of Witches

A Discovery of Witches by Deborah Harkness

My rating: 4 of 5 stars

I agree with many of the other reviews. The beginning was slow, but once it reached the half way mark, I couldn't wait to find out what happened! I'm looking forward to the next book.

Yes, this is about vampires and witches, but it's done very well. It's not young adult and it really makes you think about those around you. Enjoy!

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Fire

Fire by Kristin Cashore

My rating: 3 of 5 stars

One of the reasons I really enjoyed the first book in the series was having a strong, independent female character. I went into this book expecting a similar character. I liked Fire, the main character, but I didn't love her as much as Katsa in the first book. Overall I enjoyed the book. Although this a book in a series, reading the first book is definitely not essential to understanding and appreciating this book.

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Winston's New Bed

Is Joe.

I'm on a cross-stitching kick again, so I haven't been cooking as much. I still have several recipes I'll hopefully get around to blogging.

Baked Potato Soup

I originally posted this soup in February, 2010, but I didn't have a photo. Now here you go!

I wish I made more, until next time. I found this recipe on Pennies on a Platter.

I halved the recipe to give a heaping 3-4 servings. I wasn't a fan of the lumps of potato, so I used my immersion blender to puree it (the first time, the second I liked the lumps).

Makes 3-4 bowls

INGREDIENTS
1/2 cup butter
1/2 cup, minus 1 tablesppon, flour
3 1/2 cups milk
2 large baking potatoes, baked, peeled and cubed (I just microwaved mine)
3 green onions, sliced (and then more for garnish)
6 bacon strips, cooked and crumbled (optional)
3/4 cup shredded cheddar cheese
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
garlic salt, to taste

DIRECTIONS
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened (about 10 minutes). Add potatoes and onions. Bring to a boil, stirring constantly.

Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted. Puree with immersion blender (optional).

Season to taste with salt, pepper and garlic salt. Serve immediately.

Who needs a dishwasher...

...when your dog enjoys licking the dishes so much?

The Red Pyramid

The Red Pyramid by Rick Riordan

My rating: 5 of 5 stars

I thoroughly enjoyed the book! The narration was wonderful and I loved the personalities of the characters. I look forward to listening to the next in the series.

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Into the Wilderness

Into the Wilderness by Sara Donati

My rating: 3 of 5 stars
I picked this book up because many who like the Outlander series give this book rave reviews as well. I enjoyed the book, but it was long for me. I found myself starting to lose interest by the end. Regardless, the story is refreshing and the characters very strong and vivid.

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Butternut Squash Casserole

I don't know if you remember Kenny Roger's restaurant. It was very similar to a Boston Market and they had the best squash bake ever. I've been in search of something similar and this is pretty darn close. It's very sweet so I might cut back on the sugar by 1/3 the next time I make it. I served it at Thanksgiving and man, was it a hit! The original recipe doesn't call for cinnamon or nutmeg, but I added those based on a review. Do it! The spices are a must. This recipe below reflects me increasing the original by half.Recipe adapted from All Recipes

INGREDIENTS
about 3 pounds butternut squash - I buy the precut packages
1.5 cup white sugar
2.25 cups milk
1.5 teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1.5 tsp cinnamon
3/4 tsp nutmeg
4 eggs
1/3 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

DIRECTIONS

• Preheat oven to 425 degrees F (220 degrees C).
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
• In a 9x13 inch casserole dish combine 4.5 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and melted margarine.
• Bake in preheated oven for 45 minutes, or until set.
• In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Happy Thanksgiving (again)!

I know this is a day late, but Happy Thanksgiving again! This is now our second holiday season without my father-in-law. He was sorely missed at our table yesterday. However, I am thankful for all the time we had with him and that we now live close enough to our family to host Thanksgiving dinner. There are many things for which to be thankful and I realize that even with rough times, we have each other and that makes everything manageable.