Books and cooks

 

My troublesome quiche.

I cannot figure out where these caps came from. They aren't in the preview.
But I am unable to change them. So sorry, folks. Really, I don't mean to shout.

I’m in search of the next book for my late-night reading. When I do that, I often check reader-friendly sites. One of those is Shelf Awareness, an online newsletter for booksellers. I glance at it daily, often clicking away without noting much of anything, but sometimes I find interesting tidbits. The other day two book titles, both for young audiences, caught my attention. The first was Choosing Brave: How Mamie Till-Mobley and Emmett Till Sparked the Civil Rights Movement, a picture book by Angela Joy and Janelle Washington. Who knew that Till-Mobley became an activist after her son’s death, and it was her advocacy for justice that roused national indignation over the brutal murder of a fourteen-year-old boy. She once told a reporter that young Emmett had a speech difficulty, and she taught him to whistle while he collected himself. It was that whistle that got him killed.

Attack of the Black Rectangles, by A. S. King, is the other title that intrigued me. Sixth-grader Mac opens his copy of Jane Yolen’s The Devil’s Arithmetic only to find words inked out in black rectangles. When he protests, his father cautions him not to get involved, but his mother and grandfather have taught him to call out things that are wrong. Mac gathers some friends, and they go to the principal, but she doesn’t take them seriously either. No spoilers here, but this is a book that’s seems so timely in this day of redacted government documents and a call for governmental transparency. Plus I love the title.

Last night was quiche night in the cottage. I made a Quiche Lorraine, but with little room and no enthusiasm for making my own pie dough, I asked Jordan to buy a pre-made pie shell—and learned a big lesson. The recipe I was following came from Taste of Home, a source I usually find reliable. I gradually realized that the pre-made pie shell and the pie dish Jordan brought me from her kitchen (once my pie dish) were totally different sizes. The shell I had was much smaller. So I piled crumbled bacon in—actually I find it easiest to dice raw, slightly frozen bacon rather than cook it whole and crumble it. Then I added strips of Swiss cheese. I had thought I was getting a block but when it came it was slices, so I sliced the slices.

When I poured in the egg/milk mixture, the inevitable happened. I was careful not to let the liquid go over the rim, but when I lifted the pie shell to place it on a pan (so it wouldn’t run all over my toaster oven), it ran all over the butcher block I use as a work surface. The cottage has just a slight downward tilt toward the north, and the liquid headed north, under the wooden bowl that holds fruit and is so heavy I had to have Jordan hold it up while I wiped the bottom and the space where it had sat. And it dribbled onto my clean pants. And Sophie got a lick of two. What a mess.

But the quiche was a success—browned, beautiful, and delicious.

I relish leftovers. My neighbor, who grew up in a family of seven and said he ate enough leftovers to last a lifetime, won’t touch them. But I was ecstatic to have chicken casserole for lunch yesterday and quiche today. Guess what? Neither was as good as when fresh, particularly the quiche. I think that’s another argument for ether learning to make my own pie dough or hiring neighbor Mary to make it for me. Mary teaches online pie-making classes, so she’s an expert. I’m not.

But here’s a quick cooking hack that worked out well. I’m on my own for supper tonight, so I made tuna salad. I’d read a recipe that I didn’t like as well as the way I always do it, but it had two great ideas for tuna salad sandwiches. The first was to drizzle a bit of olive oil over it. I wasn’t sure that made a difference, but the tuna was really good. The other trick was to put potato chips on top of the tuna before you add the second slice of bread. And that was great. Adds a terrific crunchiness to the sandwich. Try it, you’ll like it.

Be sure to check my Gourmet on a Hot Plate blog tomorrow. I think I’ll talk about the sudden popularity of an old tradition—the charcuterie board. http://www.gourmetonahotplate.blogspot.com