Jamie Oliver's Hot & Sour Soup for Souper (Soup, Salad & Sammie) Sundays

Since Friday was Chinese New Years and I was craving Hot & Sour Soup, I adapted a Jamie Oliver recipe this week.I think you can't go wrong with tangy and spicy.

Hot & Sour Soup

Slightly Adapted from JamieOliver.com

(Serves 4 to 6)

2 cloves of garlic
1-2 fresh red chillies
sea salt
freshly ground white pepper
1 thumb-sized piece of ginger
250 g (about 9 oz) shitake mushrooms, cleaned
225 g (about 8 oz) bamboo shoots , drained
groundnut oil , or vegetable oil
low-salt soy sauce
rice wine vinegar
1 tsp runny honey
1.5 litres (about 6 cups) hot organic vegetable stock
150 g (about 5 oz) firm tofu (I used whole 1lbpackage)
2 spring onions
1/2 bunch of chives
1 large free-range egg 

(I added 1 tsp toasted sesame oil)

 

Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. 

Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
 

Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
 

Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
 

Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.

 

 

Notes/Results: For some reason, my egg never made it into ribbons so maybe I left the soup of too long, otherwise this was great--rich, tangy, slightly spicy and lots of flavor. I stirred in a little toasted sesame oil at the end, which I really like. A nice way to make your dinner instead of relying on take out, I would happily make it again. 

 

Linking up at I Heart Cooking Clubs where we are celebrating Chinese New Year!

 

Now let's check out the Souper Sundays kitchen and see who is here!

It's nice to have my friend Tina of Squirrel Head Manor back at Souper Sundays this week. Tina made Veggie Soup and said, "Not too much new in the kitchen this month but as we cleared out our fridge and freezer, useing leftovers and partial frozen bags of veggies so there is minimal waste. Roasted corn from Trader Joe's store. ... We tried it as a side dish and I have to say, it wasn't remarkable.  Perhaps I added a bit too much water in the cooking method. ... I gave the corn another try adding it in a pot of soup. It was a good addition there. Leftover roasted potatoes and carrots, sliced onions rounded this out. Thickened with a bit of flour and broth and you have a hearty lunch for a cool day."

Simona of briciole is here with Vegetable and Quinoa Salad, saying "Since I am the only one in the family eating quinoa and I don't eat a lot of it, I cooked 1/4 cup / 50 grams at a time for each of my experiments. Every time, I found that I needed more liquid than the 1:2 ratio usually found in recipes. Finally, using part water and part broth made for a tastier result. As for the vegetables, use what's in season, like tasty salad turnips (a favorite, also featured in a recipe last year⁴). If you buy a bunch, save the tasty greens and cook them. I liked the addition of steamed broccoli in one version. I liked using the last persimmon in another. And in terms of dressing, choose what goes well with the vegetables: nut butter and broccoli, mayonnaise (maionese) and baby salad greens (from my garden). The overall idea is that you can cook some quinoa and have it handy to compose a salad."

Shaheen of Allotment2Kitchen shared Sriracha Butternut Couscous Salad and said, "I had some left over butternut squash that I roasted and tossed into some couscous making this rather simple Salad. It was perked up a little Sriracha and baby spinach from the garden for colour. Okay, I am off to have a lazy weekend, which may mean sitting on the sofa under my blanket watching TV and reading. But one thing for certain, I am turning off the computer screen. Have a good weekend."

Finally here at Kahakai Kitchen, I made a (Mostly) Classic Tuna Salad Sandwich for a book review.  It reminded me of how good a simple tuna sandwich on soft white bread with potato chips can be.

Thank you to Tina, Simona, and Shaheen for joining me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Kung Hei Fat Choi and have a happy healthy week!

 

The Book Tour Stops Here: A Review of "The Shadow Box" by Luanne Rice, Served with a Classic Tuna Sandwich and Chips

I'm happy to be today's stop on the TLC Book Tours virtual tour for The Shadow Box, a new thriller by Luanne Rice. Accompanying my review is a (mostly) Classic Tuna Salad with Chips and Iced Tea, a meal for friends, inspired by the book.

Publisher's Blurb:

After artist Claire Beaudry Chase is attacked and left for dead in her home on the Connecticut coast, she doesn’t know who she can trust. But her well-connected husband, Griffin?who is running for governor?is her prime suspect.

Just before the attack, Claire was preparing for an exhibit of her shadow boxes, one of which clearly accuses Griffin of a violent crime committed twenty-five years ago. If the public were to find out who her husband is, his political career would be over. Claire’s certain her husband and his powerful supporters would kill her to stop the truth from getting out.

When one of Claire’s acquaintances is murdered, the authorities suspect the homicide is linked to the attack on Claire. As the dual investigations unfold, Claire must decide how much she’s willing to lose to take down her husband and the corrupt group of elites who will do anything to protect Griffin’s interests and their own.

Hardcover: 368 Pages 

Publisher: Thomas & Mercer (February 1, 2021)

My Review:

It wasn't until I started reading The Shadow Box that I realized it was set in the same place as The Last Day, a book by the author that I reviewed last year.  and had several of the same characters. The community of Easterly County, Connecticut also has a lot of domestic violence and murders apparently. This book starts with the murder of the main character, Claire Beaudry Chase, in a fairly graphic attack. Claire survives the attack and it's quickly made clear to the reader that if not done by her husband, this attempted murder was at least orchestrated by him. The thrills and mystery come from unraveling the "why" and how it is tied to another murder, as well as who is all wrapped up into these crimes. The book is told from varying perspectives--Claire's, Detective Conner Reid (hero of The Last Day), his brother Tom, and others involved in the drama. It also travels back and forth in time, before and after the attack. For the most part, these things keep the book interesting, but they also make it a bit hard to follow and to keep track of all that is happening. Still, I was vested into Claire's life, and how the story would unfurl, as well as the Reid brothers and their investigations into the two crimes. There's a strong element of friendship and woman power in the book that appeals, but also a little suspension of disbelief was needed with everything that happened and all that was involved in the crimes. Although I don't think every plot string was tied off cleanly or completely (at least for me), overall, it was a quick and engaging read and I would definitely be up for another visit to Easterly County if Luanne Rice goes back there.

-----

Author Notes: Luanne Rice is the New York Times bestselling author of thirty-five novels that have been translated into twenty-four languages. In 2002, Connecticut College awarded Rice an honorary degree, and she also received an honorary doctorate from the University of Saint Joseph. In June 2014, she received the 2014 Connecticut Governor’s Arts Award for excellence as a literary artist.

Several of Rice’s novels have been adapted for television, including Crazy in Love, for TNT; Blue Moon, for CBS; Follow the Stars Home and Silver Bells, for the Hallmark Hall of Fame; and Beach Girls, for Lifetime.

Rice is a creative affiliate of the Safina Center, an organization that brings together scientists, artists, and writers to inspire a deeper connection with nature?especially the sea. Rice is an avid environmentalist and advocate for families affected by domestic violence. She lives on the Connecticut Shoreline.

-----

 Food Inspiration:

Although not the prime focus, there was food inspiration to be found in the book. Mentions included a catering table loaded with bottles of wine and platters of cheese ans bread and smoked salmon, clambake, roast chicken and Veuve Clicquot, gin and tonics, lots of crustacean and mollusks, bacon, eggs, cantaloupe, grilled bluefish and stripers, a vegetable garden, cocktails and hors d'oeuvres, swordfish, blue crabs, iced tea, rum and tonic, sandwiches, ice cream, soda, snacks, lobster boil, Texas-style barbecue, rose, green seaweed or "sea lettuce," chocolates, bottles of Coca-Cola, hamburgers, scrambled eggs, coffee, strawberry and lime jellybeans, fruit and cheese, walnuts, a box of wheat crackers and a jar of almond butter, lemon risotto, dolceforte wild boar, iced latte, and fried clams.

./

Sometimes, it more about the dish and its meaning than the actual recipe when I choose a dish. To me the most inspiring meal that was eaten was a simple tuna fish sandwich shared between longtime friends. 

"Jackie had made us tuna fish sandwiches, and we ate them with potato chips and iced tea, just as we had when we were kids, and no meal had ever tasted so good."

So yes, I went for something that doesn't really require a recipe because it's a tuna fish sandwich, and everyone who eats them has their own recipe or preferences. I will give you what I used below--it's a similar to what I ate as a kid with a few things that I like as an adult added in. I like soft white bread and enough mayo to make it moist without being too gloppy. I don't want lettuce or tomato or onion on my sandwich,just the soft bread and a layer of the chips. 

What's in Deb's Tuna Sandwich:

Mix together:

1 can good, oil-packed tuna, drained

1 small stalk celery, thinly sliced

2 tsp capers, drained

2 tsp dill pickle relish

1/2 cup good mayonaisse, or to taste/preference (I used lemon-garlic mayonnaise) 

sea salt and black pepper to taste

 

Also important: soft white bread, your favorite plain potato chip or kettle chips.   

 

Place tuna on bread and top with potato chips. Enjoy!

Notes/Results: Sometimes I forget just how satisfying a tuna salad sandwich can be. This mix works for me--just enough of the basics, along with the tangy brine of capers and dill pickle relish. I ate it for dinner, packing on the chips and with a glass of iced tea--just as I imagined Jackie and Claire did. The leftover tuna salad I ate, dipping chips into it. I will happily make it again--maybe even this weekend. ;-)

I'm linking up to Souper Sundays here at Kahakai Kitchen where we highlight soups, salads and sandwiches from bloggers who join in. Here's the link to this week's link up post.  

Note: A review copy of "The Shadow Box" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for my review and as always, my thoughts and opinions are my own. 
 
You can see the other stops for this TLC Book Tour and what other bloggers thought of the book here.

 

A Souper Bowl of Chili for Super Bowl Sunday and Souper (Soup, Salad & Sammie) Sundays

Super Bowl Sunday usually has me doing two things, watching the half-time show (I don't care much for the game itself) and craving game-day foods like a big bowl of chili. 

It also makes me not want to fuss in the kitchen, so I started with an easy recipe from Mark Bittman, Chili From Scratch, from Health Magazine in 2012. I chose Lightlife Plant-Based Ground to make it meat-free, used canned beans to use up my stash ad added one of my new secret weapon spices, One Hundred Beers of Solitude: Happy Citrus Sucker Punch for a little extra layer of flavor. You can put beer in chili and lime in chili so why not a little hoppy citrus blend? You can leave it out but it does add a certain vibrancy to the mix. (You can find it here with my friends at The Book Club Cookbook.)

Simple Chili from Scratch

Adapted from Chili from Scratch by Mark Bittman via My Recipes: Health Magazine 2012

(Makes 6-8 1 Cup Servings)

 

3 Tbsp vegetable oil (I used 2 Tbsp olive oil)
1 lb turkey or lean ground beef (I used Lightlife Plant-Based Ground)
salt and freshly ground pepper
1 large onion, chopped
1Tbsp minced garlic
2 tsp chili powder (I used Chipotle Seasoning)
1 tsp ground cumin (I used 2 tsp) 
1 tsp dried oregano leaves 

(I added 2 tsp One Hundred Beers of Solitude Seasoning)
2 cups chopped tomatoes (diced canned are fine; don't bother to drain)
1 or 2 fresh or dried hot chilies, seeded and minced (I used 1 fresh red jalapeno)
1 lb dried pinto or kidney beans, rinsed and picked over, and soaked, if you like (I used 3 cans low-salt pinto beans, drained)

1 added 2 cups low-salt vegetable broth 
1/2 cup chopped fresh cilantro leaves for garnish 

(I added sour cream, shredded cheese, pickled jalapenos & Fritos) 

Put the oil in a large pot over medium-high heat. When it's hot, add the ground meat and sprinkle with salt and pepper. Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up, until the meat browns all over (5-10 minutes).

Add the onion, and cook, stirring once in a while, until it softens and turns golden (3-5 minutes). Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute). 

Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2-3 inches. Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover. Cook, undisturbed, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently; add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.

When the beans begin to soften (30-60 minutes, depending on the type of bean and whether or not you soaked them and about 20-30 minutes for canned beans), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact--this will take about the same amount of time as it took for them to soften. When the beans are very tender, taste, adjust the seasoning, and serve, garnished with the cilantro.

Mark Bittman Says, Change It Up:  

Chili with Canned Beans: Using canned beans instead of dried cuts the cooking time down to about 35 minutes: Drain and rinse about 4 cups, or 2 (15-ounce) cans, of canned beans; add them instead of the dried beans and don't add any water. Bring mixture to a boil, reduce the heat to a bubble, cover, and cook, stirring occasionally, until everything thickens (20 minutes or so). 

Chili with All Sorts of Dried Beans: Try black beans, white beans, chickpeas, or lentils (lentils will be ready 30 minutes after you add them to the pot).

Notes/Results:  A meat-free chili that you can proudly serve to carnivores. This one is medium-mild, smoky but with a bit of a citrus punch that to me is really pleasing. Keep of the sour cream and cheddar cheese or swap in non-dairy versions if you want it vegan. Don't leave out the Fritos Scoops though, they are a must for crunch and fun. An excellent couch lunch while watching the half-time show or game but I'm also taking it to lunch this week with some brown rice (and those Fritos). I would happily make it again.

Linking up with I Heart Cooking Clubs where it's Game Day! foods and dishes this week.  

Now let's check out the Souper Sundays kitchen and see who is here!

Judy of Gluten Free A - Z Blog brought a Japanese Umami Soup with Kale and says, "It's officially soup season in some parts of the world, and this Japanese Umami soup with kale is officially a winner in my opinion. Japanese soups are light and broth-like. This Japanese style soup is a simple comfort soup made from common root vegetables and tender winter greens."

Shaheen from Allotment2Kitchen is here with her Laziest Pasta Salad, saying "I think this may really be one of the laziest pasta salad dishes I have ever made for work lunch at home. The spinach pasta packet was lurking in the back of one of the kitchen cupboards, pushed back as it not the most vibrant of colours. But it could no longer be ignored. ... The red peppers, artichokes and black olives all came out of a jar and chopped down and stirred into the cooked pasta. Then doused in even quantities with extra virgin olive oil and white wine vinegar and seasoned to taste. Lunch was served." 

Thank you to Judee and Shaheen for joining me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

Herby Feta Dip and a Book Review for the #YouAreNotAloneParty

It's time for another blog party! This one is to celebrate the paperback release of You Are Not Alone, a psychological thriller by Greer Hendricks and Sarah Pekkanen. Hosted by my friends at The Book Club Cookbook, a group of bloggers are getting together to make recipes inspired by the book.

Here's the Publisher's Blurb:

From Greer Hendricks and Sarah Pekkanen, the authors of the top ten bestseller The Wife Between Us and An Anonymous Girl, comes You Are Not Alone – a gripping novel about a group of women who appear to have the perfect lives, but all is not what it seems . . .

You probably know someone like Shay Miller. She wants to find love, but it eludes her. She wants to be fulfilled, but her job is a dead end. She wants to belong, but her life is becoming increasingly isolated.

You probably don’t know anyone like the Moore sisters. They have an unbreakable circle of friends. They live a life of glamour and perfection. They always get what they desire.

Shay thinks she wants their life.

But what they really want is hers.

Publisher : St. Martin's Press (February 2, 2021)
432 pages

My Review: 

I have not read this author duo's first two books, although I have An Anonymous Girl in my TBR stack. I think I need to move it up the stack based on how much I enjoyed this one. I love a good psychological thriller, dark and twisty, that keeps me turning the pages and not wanting to put it down. You Are Not Alone had me tense as I tried to guess what was going to happen next. I had some of it right, but not all. 

Shay, the main character is not the usual unreliable narrator, but she's a quirky one. She keeps a data book full of little facts she picks up, which makes her perfect as a market researcher. Unfortunately when we meet her, she's been downsized and is looking to find a job, her best friend is busy with a new baby, and her best male friend and roommate (who she is secretly in love with) is getting very serious about his new girlfriend. Shay is feeling vulnerable already when she witnesses a suicide on the subway and she finds herself caught up in learning about the woman--who looked somewhat like Shay herself. She meets the Moore sisters, the dead woman's friends, and the suns that a tight-knit group of friends orbit about. They take Shay under their wing but she soon finds her new friends have some dark secrets. 

It's made clear to the reader that these women aren't the friends Shay thinks they are and it's just a matter of Shay figuring out and finding out what the end game was. This was more suspenseful than it sounds and made the book a nail biter. I admit to yelling at Shay quite a bit for some of her choices and the things she missed, but I found myself rooting for her too. There are some potential trigger warnings for suicide, violence and sexual assault, but if you like domestic thrillers centered around the darker side of women's friendships, you'll like You Are Not Alone.

-----  

Author Notes: 

Greer Hendricks spent over two decades as an editor. Prior to her tenure in book publishing, she worked at Allure Magazine and earned her Masters in Journalism from Columbia University. Her writing has been published in the New York Times and Publishers Weekly. Greer lives in Manhattan with her husband, two children, and very needy dog, Rocky. 

You can reach her on Facebook, Twitter, or Instagram

Sarah Pekkanen is the internationally and USA Today bestselling author of several novels including The Wife Between Us. A former investigative journalist and feature writer, her work has been published in The Washington Post, USA Today, and many others. She is the mother of three sons and lives just outside Washington, DC.

You can reach her on Facebook, Twitter, or Instagram

Connect with St. Martin's Press at @stmartinspress on all social media

-----

Food Inspiration: 

There was plenty of food inspiration in You Are Not Alone. Mentions included coffee, eggs, croissants and strawberries, almond milk, iced latte, Chinese foods, homemade cookies, Perrier, cheese and crackers, three-bean chili, guacamole and skinny margaritas, quesadillas, a cheese board, tea sandwiches, granola bars, butterscotch cheesecake, lemon bars, Reese's mini-peanut-butter-cup, beer and a burger, gnocchi, Pinot Grigio, microwave popcorn, falafel from a favorite Greek restaurant, peanut butter sandwiches, Blue Moon beer with an orange, sangria, sauteed spinach, vodka tonic, extra lime, banana-and-almond-butter smoothie, a turkey sandwich, apples and pretzels, crepes, grilled cheese sandwich, Pepsi, fruit, yogurt, and bread, jasmine, rose hip and camomile tea, Moscow Mules, chocolate, Dover sole and asparagus, spaghetti and meatballs, chocolate-frosted cupcakes, homemade pureed vegetable soup, ginger ale, vanilla pudding, salad, ziti, frozen veggie pizza with cauliflower crust, Korean barbecue, margarita-flavored Popsicles, rose and a cheese plate, caramel brownie bites, chocolate-chip cookies, strawberry-rhubarb pie with homemade crust, pizza with mushrooms and peppers, dark roast coffee, delivery sushi, a hummus plate with veggies and pita, lemon poppy-seed muffins, cream cheese brownies, fresh baklava, iced tea, meatball sub, a BLT, mashed and sweet potatoes, banana and a slice of toast, Cup-a-soups, protein bars, soda pop, roast chicken and green beans, and scrambled eggs, 

I debated making a few different book-inspired dishes, like the falafel Shay loved from her local Greek restaurant or her regular banana-and-almond-butter smoothie. This is the second book I have read lately with Moscow Mules in it, so I was tempted to make one in my new-ish copper mug. I was going to go with the hummus plate with veggies and pita Shay enjoyed while checking out her dating app, but I just made hummus the other day. I ended up staying with a Greek appetizer theme and making a Herby Feta Dip instead of hummus. I think it's something Shay would order out or make at home. And it looks pretty on the plate. My only regret, I forgot to grab a cucumber to dip in the lemony, herby feta dip. I did toast pita bread for chips and open a package of carrot sticks. 

Herby Feta Dip

By Deb, Kahakai Kitchen

(Makes about 2 Cups)

6 oz feta cheese, broken or crumbled

8 oz cream cheese, slightly softened

1 heaping tsp Lord of the Fries Brew Pub Fries Seasoning or garlic salt 

1 tsp dried oregano

2 tsp chopped fresh dill

2 Tbsp fresh parsley leaves

juice of 1-2 lemons (I used 1 1/2 Meyer lemons)

1/3 cup extra virgin olive oil + extra as needed

 sea salt and freshly ground pepper

pita bread, pita chips, & vegetables of choice to serve

Place the crumbled feta cheese, cream cheese, garlic seasoning, herbs, sea salt, black pepper, lemon juice and 1/3 cup olive oil  together in the bowl of a food processor. Process until smooth, and creamy, adding additional olive oil if needed and scraping down the sides of the food processor to ensure everything is blended together. Season to taste with black pepper, salt and additional lemon juice as needed. 

Serve with pita bread, pita chips, and vegetables as desired. You can make this dip a day or two ahead but allow dip to sit at room temperature to soften before serving. 

Notes/Results: Rich, creamy and lemony, if left alone, I could probably eat the whole bowl of this dip. It hits all the right spots--salty, tangy, creamy, herby, savory and is delicious on the crunchy fresh pita chips (I just brushed them with olive oil and toasted the pitas on the rack in my toaster oven, then sliced them with a pizza cutter) which are so much better than store-bought. This dip/spread would be great on a veggie sandwich. I will happily make it again.

Check out this link for the #YouAreNotAloneParty at The Book Club Cookbook to see the other bloggers taking part and their delicious recipes!

Mahalo to St. Martin's Press and The Book Club Cookbook for the review copies of the book and for hosting this fun event. I received no compensation for my participation and, as always, my thoughts and opinions are my own. 

Find The Book Club Cookbook here:

Facebook: TheBookClubCookbook

Twitter: @bookclubcookboo

Instagram: @thebookclubcookbook

Pinterest: @bookclubcook