Summer Reading in the Treehouse

This summer when I move to an island to live in a treehouse with shuttered paneless windows and door and a plentiful garden below and the sound of water, I will take two books to read for pleasure. The first is Villette by Charlotte Bronte at 656 pages. I am not acquainted with a soul who has read Villette but according to amazon, some have. It is especially delicious since I know nothing about it.

The second tome will be Middlemarch by George Eliot at 912 pages. I will probably read Villette first, and this second. I know I will enjoy the Eliot. It is some people's favorite book, ever.

I am currently in possession of two lent books from friends: Quentins by Maeve Binchy (who doesn't love to say her name) and Gertrude and Claudius by John Updike. My two library books are An Italian Education by Tim Parks (started last night) and Sing Them Home by Stephanie Kallos (may not get to by the time it's due and it's on hold so I can't renew). It was 90ish at the coast yesterday which is probably why I am making a summer reading list. What's on yours?

One Spice, Two Spice

This pattern is called Spice Cake. I worked on it at Christmas time and it was machine quilted during the early months of the year. It is twin size so it will remain folded for the time being. Just a few weeks ago, I visited my family and regained the quilt, finishing the binding the final night of my visit with my mother on one side, me on the other with legs sweating, Brian sitting in a chair, all watching The Boy in Striped Pajamas.

I can't comment thoroughly on the movie since my head was bent in concentration, but Patti did not embrace the ending. Brian had left early and missed the ending. I was fine with the ending, or as fine as one should be.

For snack at a presidency meeting today, I brought green beans, carrots, and celery to serve with this dip. I embraced making it because I didn't need to buy fresh herbs. I did grind the cardamom in my mortar and pestle. It could have been much finer. I have yet to reach my potential with the mortar and pestle.

Adapted from How to Cook Everything by Mark Bittman.

White Bean Dip
Makes at least 8 servings

Combine 2 cups drained white beans with 1/4 C olive oil, 1 small clove garlic, peeled, salt, pepper, 2 t ground cumin, 1/2 t ground cinnamon, 1/2 t ground cardamom, and 1/2 t ground or peeled and minced fresh ginger in the container of a food processor and whirl; add water as needed to make a smooth puree (I don't know how I missed this last step; my puree was muddy and earthy). Taste and add more garlic, salt, or cumin as needed. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

Milk and Eggs

I spent Easter with Jon and Judy. It was terrific—relaxed, festive, meaningful, and religious. I turned pages for Judy as she accompanied the choir. We were dressed in coral and white, a surprise to both. I sat at the low end of the piano, a few inches from the singers. I told them how good they sounded. There is something special about sitting so close to a choir that you really are able to hear individual voices. I came home with Easter treats, three colored hard-boiled eggs, an Easter lily, and a flowered bud vase. Not to mention how lovely a gift I took away of the time together. They are like no other people in so many ways. Open doors and open arms. We ate lamb with mint jelly, mashed potatoes, green beans, rolls (which Jon took credit for baking at Costco), and angel pie. I stopped short when she brought out the Lenox Peeps salt and pepper shaker set. In the kitchen, Judy finally let me help a little. We both unloaded the dishwasher and I took out a metal baking cup measure. It is ancient. She insisted I drink milk from it as metal makes the milk really cold. I did.

Brownies and Blondies

I have previously published my preferred brownie recipe. In fact, I did not like brownies before trying it. I grew up on boxed brownies and did not enjoy the overly sweet chemical taste, nor the abnormal top shine. I see these sad factors with clarity now that I have tried several brownie recipes outside the box, and have not met one that is not a welcome visitor.

Last weekend at home, we tried this one. I had imported a modest Zip-loc of Maldon in hopes we would have hungry mouths to feed. They lived up to the description, fudgey and salty.

My all-time favorite brownie is long on yum and short on flour. In fact, those who know say the less flour the better in a brownie. I do put in the nuts. I love nuts. I can't think of what a nut doesn't improve. My own mother doesn't eat sweets unless they are "chocolate and nuts." I have a more expanded palette and embrace anything "that is good." I once served these to someone who told me she didn't like brownies. I said, me neither. And, we both ate at least two. She has probably not said that since.

My conversation this morning touched on blondies which we all agreed were not brownies. I called them cookie bars. I love bars but do not liken them to brownies.