The Book Tour Stops Here: A Review of "About a Girl" by Lindsey Kelk, Served with Homemade Pineapple (Dole) Whip + a Pineapple Whip Float Cocktail

I am always a sucker for books set in Hawaii, especially Oahu, as I like to read about the place I have called home for the past 14 years. In About a Girl by Lindsey Kelk, a new chick-lit novel, Tess Brookes takes a giant leap across a couple of ponds--from London to Oahu when her life runs off the rails. On today's TLC Book Tour stop, I am pairing my Hawaii-local book review with a homemade version of one of my favorite cold treats to share with visitors--the Dole Pineapple Whip, then turning it into a tropicalicious cocktail.

Publisher's Blurb:

Tess Brookes has always been a Girl with a Plan. But when the Plan goes belly up, she’s forced to reconsider.

After accidentally answering her roommate Vanessa’s phone, she decides that since being Tess isn’t going so well, she might try being Vanessa. With nothing left to lose, she accepts Vanessa’s photography assignment to Hawaii – she used to be an amateur snapper, how hard can it be? Right?

But Tess is soon in big trouble. And the gorgeous journalist on the shoot with her, who is making it very clear he’d like to get into her pants, is an egotistical monster. Far from home and in someone else’s shoes, Tess must decide whether to fight on through, or ‘fess up and run…

Paperback: 416 pages  
Publisher: Harper (April 14, 2015)

About a Girl is the perfect beach or poolside read--besides the island setting, it is light and breezy and would pair really well with a tropical drink. It's chick-lit, no deep plots and fairly predictable but it is definitely fun and full of plenty of dry British wit, reminiscent of Bridget Jones's Diary, Jemima J. by Jane Green, or Can You Keep a Secret? by Sophie Kinsella. This is my first book by Lindsey Kelk and her writing is sharp, witty and funny. A couple of my favorite lines--Nick: 'Not everyone does have a book in them. Some people don’t even have a Post-it note.' and 'We are modern women on the horns of a dilemma,' Amy corrected. 'We are culturally conditioned to drink. It's Bridget Jones's fault, not ours.' Tess, the main character, is likable and keeps her sense of humor even as her life is imploding. I especially loved her best friend Amy, and Kekipi, the gay manager of the estate where Tess is staying in Kailua--they are the kind of friends you would want around you in both the good and bad times. I did not know that this book was the beginning of a series but would definitely consider picking up What a Girl Wants, the second book, based on my enjoyment of this one. If you need an entertaining escape, are a fan of British humor, and love a feel-good chick-lit novel, you'll find About a Girl an enjoyable read.

Author Notes: Lindsey Kelk is a writer and children’s book editor. When she isn’t writing, reading, listening to music, or watching more TV than is healthy, Lindsey likes to wear shoes, shop for shoes, and judge the shoes of others. Born in England, Lindsey loves living in New York but misses Sherbet Fountains, London, and drinking gin and elderflower cocktails with her friends. Not necessarily in that order. Find out more about Lindsey at her website, and connect with her on Facebook, Twitter, and Instagram.

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About a Girl isn't a food-centered book, but there is plenty of culinary inspiration between the mix of English snack food products, the foods of Hawaii, and the myriad of cocktails and alcohol that Tess consumes in her five days in Paradise. Particular standouts were the Kalua pig, chicken skewers, chocolate covered mac nuts, sushi for breakfast, and way too much fresh pineapple that Tess can't seem to get enough of. For alcohol there was champagne, wine, cheap vodka, mai tais, coconut cocktails, and creamy frozen pineapple daiquiris. For my book inspired dish, I decided to take my cues from the pineapple and the alcohol, as well as the treat I like to share with my visitors to the island--the Dole Whip. I made a homemade version of the frozen treat, enjoyed on its own, then combined with pineapple juice and pineapple rum for a sweet and cool cocktail.

If you have not experienced the delight of a Dole Pineapple Whip they are starting to pop up at places other than the Dole Plantation on the North Shore of Oahu and Disneyland. The Dole Whip is a creamy, non-dairy frozen pineapple treat and always on my family's "must-do/have" list when they visit me. Personally, I am partial to the Dole Whip Float--where Dole Whip is put in a glass and topped with pineapple juice. It's the perfect combination of refreshing drink and creamy, cold snack. Since I don't get to enjoy it nearly enough, I have been wanting to make it at home where I can also control the type and quality of the sweetener and other ingredients.  

I have pinned lots of recipes for Dole Whip on Pinterest, but for this post I am going with a variation of the one I pinned first from Detoxinista, as it is made up of just three ingredients--frozen pineapple, coconut milk and honey. Given the love for pineapple that Tess develops, I am sure she would be a fan--especially if we make a Pineapple Whip Float into an "adult beverage" by adding a shot of pineapple rum. 

Dole Pineapple Whip
Slightly adapted from Detoxinista
(Makes About 4 Servings) 

1 fresh pineapple, peeled, cored and chopped and frozen overnight (or about 4 cups Dole frozen pineapple chunks)
3/4 cup to 1 cup coconut milk (or other non-dairy milk of choice)
1 1/2 Tbsp honey (or sweetener of choice)

Place frozen pineapple chunks, 3/4 cup of coconut milk and honey into a high-speed blender or the bowl of a food processor and blend. Add additional coconut milk and scrape down the sides of the blender as needed until the consistency is thick, smooth and creamy. 

Serve in small bowls or for a float, place a scoop of the pineapple whip into a tall glass and fill with pineapple juice. Enjoy!

Note: For a prettier presentation, place the frozen whip into a pastry bag or a Ziploc bag with one corner cut off and pipe the mixture into the bowls or glasses. 

Pineapple Whip Float Cocktail
by Deb, Kahakai Kitchen
(Serves 1) 

Add 1 to 2 oz (depending of your stamina and desire for alcohol) of pineapple rum (I used Captain Morgan Parrot Bay Pineapple Rum) to a tall glass. Using your Ziploc pastry bag from above, pipe glass full of frozen Dole Whip. Add fresh pineapple juice to rim of glass. Garnish with fresh pineapple or a drink umbrella and straw and serve immediately.

Notes/Results: Although not quite as creamy as the Dole Whip you can get at Dole Plantation, the taste is spot on--a refreshing, sweet and slightly tangy frozen treat. Perfect if you don't have the time or funds to visit Hawaii or if you are like me and are just too lazy too drive to the North Shore unless entertaining out-of-state visitors. The pineapple rum adds a nice touch to my beloved Dole Whip Float. (Would it be wrong to carry pineapple rum in a flask the next time I head to the Dole Plantation?) ;-) This is a quick and easy frozen treat that is on the healthier scale of frozen treats. I'll definitely make it again. 

Note: A review copy of "About a Girl" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.

 

The Book Tour Stops Here: A Review of "The Antigone Poems" by Marie Slaight, Paired with a Recipe for Classic Greek Salad (Salata Horiatiki)

And now for something a little different... Here's the thing, I don't read a lot of poetry. I appreciate a well-crafted poem, I have taken the assorted poetry class, and I have come across the occasional poem that speaks to me--but I seldom seek out books of poetry to read. So, when Lisa from TLC Book Tours was looking for reviewers of "The Antigone Poems" by Marie Slaight, I decided to expand my reading horizons and signed up. Paired with my review of this stark and haunting book is a classic Greek Salad (Salata Horiatiki).

Publisher's Blurb:

Featuring poetry by Marie Slaight and charcoal drawings by Terrence Tasker, The Antigone Poems was created in the 1970’s, while the artists were living between Montreal and Toronto. An intensely personal invocation of the ancient Greek tale of defiance, the illustrations and poetry capture the despair of the original tale in an unembellished modernized rendition. The Antigone Poems provides a special expedition into the depths of the ancient Sophocle tragedy while questioning power, punishment and one of mythology’s oldest themes: rebellion.

To learn more about The Antigone Poems, please visit TheAntigonePoems.com. 

Trade Paperback: 104 pages
Publisher: Altaire Productions & Publications; First edition (June 15, 2014)

This is a gorgeous book. Small, paperback, but elegant, with thick creamy paper. Both the poems and the illustrations have a stark sort of beauty to them; the sparse charcoal drawings adding to the haunting tone of the words. My Greek mythology is a bit rusty so I had to look up Antigone, about whom these poems are based, and reread her story. If you are not familiar, the short version is that Antigone was born of the incestuous relationship of Oedipus and his mother Jocasta, and seeking a proper burial for her brother, she defies a law set by her uncle and buries him. Antigone is then imprisoned in a cave where she kills herself. The poems and drawings are meant not only to reflect Antigone's despair, rebellion, and punishment, but to also show the suffering of all women over the ages. One gets the feeling that the author's passion and pain are also wrapped within. 

Most of the poems are short, like the example below:

All love pains

Are an aged protest

Wanting fresh surge;

Decrying the ancient throb

Of memories.

                -The Antigone Poems, Marie Slaight 

They are somewhat unsettling, dark and wild. Interesting to read, then go back and read again, savoring the words. I found myself thinking about them afterward--which to me is what a good poem is meant to do. Now I am not going to pretend to be a poetry critic, I can just tell you that I found these poems interesting, evocative, and moving. Although not a book I normally would have selected to read, I found The Antigone Poems truly fascinating and well worth the time. It is interesting to me that this collaboration was done back in the 1970's and was never released until now as there is such a timeless feel to it. Lovers of poetry, Greek mythology, visual arts, and those looking for something a bit different will enjoy this unique and beautiful book.  

Author Notes: Marie Slaight (1954-) has worked in Montreal, New Orleans, and Buenos Aires as a writer, producer, and performer. Now based in Sydney, Australia, her poetry has appeared in American Writing, Pittsburgh Quarterly, Poetry Salzburg, The Abiko Quarterly, New Orleans Review and elsewhere. Slaight is currently the director of Altaire Productions & Publications, a Sydney-based arts production company, which has been involved in such films as the award-winning documentary Bury the Hatchet, Kindred and Whoever Was Using This Bed.

Artist/Illustrator Notes: Terrence Tasker (1947-1992) was born in Saskatchewan, Canada. Raised in rural western Canada, he went on to become a self-taught artist and filmmaker. He co-founded and built the original Studio Altaire, a 90-seat theater and visual art gallery that also ran after hours jazz concerts in downtown Montreal. He worked as a set builder as well as working in construction, mining, finance, industrial installations, taxi driving and film projectionist. He created the artwork for The Antigone Poems in the 1970s, while living in Montreal and Toronto. 

So, obviously not a book with food themes, I had to take a broader inspiration from The Antigone Poems. I wanted a classic Greek dish and first settled on Saganaki (fried cheese), because of the references to fire in the book. I had some challenges finding the right cheese--Kasseri, and although I could have substituted the easier to find Halloumi, instead I decided I was craving a classic Greek Salad. I used a simple Tessa Kiros recipe from Food From Many Greek Kitchens, a favorite cookbook of mine. Kiros notes to use good quality tomatoes and olive oil for this salad and to be sure to soak up the juices at the bottom of the bowl with bread.
 

Greek Salad (Salata Horiatiki)
Adapted from Food From Many Greek Kitchens by Tessa Kiros
(Serves 2-4)

8 gorgeous small ripe tomatoes, quartered (I used local Romas)
1 cucumber, sliced thickly on the diagonal 
1 small medium red onion, sliced
about 17 drained kalamata olives in brine (I used mixed Greek olives, pitted & sliced)
1 heaping tablespoon capers (I used 2 Tbsp)
2 small handfuls of purslane, if you can get it (I used romaine)
salt and freshly ground black pepper
5 1/2 oz slab of feta (I used sheep's milk feta)
1 tsp or so dried oregano
1/4 cup olive oil
1 Tbsp red wine vinegar, optional

Put the tomatoes, cucumber, onion, olives and capers into a serving bowl. Add the purslane (romaine) and season with a little salt and a few grinds of pepper. Put the feta on top and crumble the oregano over with your fingers. Drizzle the olive oil over and the vinegar if using. Serve with bread.   

Notes/Results: A simple Greek salad that hit the spot. Salty, tangy, sweet from the tomatoes, briny olives and capers--it was perfect with grilled bread and a glass of crisp white wine. I would have loved to have the purslane--sometimes I can get it locally at the farmers market, and I'll make it again the next time I come across some. I used a small head of local baby romaine in its place, along with local Roma tomatoes and cucumber. I also pickled my red onion in the olive oil and red wine vinegar before using them--I like the softened flavor. Extra capers make me happy, as did the very creamy French sheep's milk Feta I used. Just a great little salad that I will happily make again. 

This post with its Tessa Kiros recipe is linking up to Potluck week at I Heart Cooking Clubs where we have the opportunity to cook a recipe from our current chef, Jacques Pépin or any of our former IHCC chefs. You can see what recipes and chefs the other IHCC participants chose to may by checking the picture links on the post. 

Note: A review copy of "The Antigone Poems" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.

 

The Book Tour Stops Here: A Review of 'Finding Jake' A Novel by Bryan Reardon

If you are a regular reader of this blog, you are used to seeing book reviews accompanied by a recipe inspired by the book. Unfortunately, personal life stuff has kept me away from home and blogging much so for today's TLC Book Tour stop for Finding Jake by Bryan Reardon, there's no food. But, there is a compelling and suspenseful novel about a family, a father, and what happens when a school shooting may involve their missing teenage son.

Hardcover: 272 pages  
Publisher: William Morrow (February 24, 2015)

Publisher's Blurb

A heart-wrenching yet ultimately uplifting story of psychological suspense in which a parent is forced to confront what he does—and does not—know about his teenage son.

For sixteen years, Simon Connelly’s successful wife has gone to her law office each day, while he has stayed home to raise their children. Though Simon has loved taking care of Jake and Laney, it has cost him a part of himself, and has made him an anomaly in his pretty, suburban neighborhood—the only stay-at-home dad among a tight circle of mothers.

Shepherding them through childhood, the angst-ridden father has tried to do the best for the kids, even if he often second-guesses his choices. For sunny, outgoing Laney, it’s been easy. But quiet Jake has always preferred the company of his books or his sister to playdates and organized sports. Now that they are in high school, Simon should feel more relaxed, but he doesn’t. He’s seen the statistics, read the headlines.

Then, on a warm November day, he receives a text: There has been a shooting at the high school.

Racing to the rendezvous point, Simon is forced to wait with scores of other anxious fathers and tearful mothers, overwhelmed by the disturbing questions running through his head. How many victims were there? Why did this happen? One by one, parents are reunited with their children. Their numbers dwindle, until Simon is alone. Laney has gone home with her mom. Jake is the only child missing.

As his worst nightmare unfolds, Simon begins to obsess over the past, searching for answers, for hope, for the memory of the boy he raised, for the mistakes he must have made, for the reason everything came to this. Where is Jake? What happened in those final moments? Is it possible he doesn’t really know his son? Or he knows him better than he thought? Jake could not have done this—or could he?

As rumors begin to ricochet, amplified by an invasive media, Simon must find answers. But there is only one way to understand what has happened . . . he must find Jake.

A story of faith and conviction, strength and courage, love and doubt that is harrowing and heartbreaking, surprisingly healing and redemptive, Finding Jake asks us to consider how well we know ourselves . . . and those we love.

My Review

Finding Jake is a book that pulled me in from the start and didn't let me go; quickly and quietly building the suspense as the story unfolded. Told from the point of view of Simon Connelly, stay-at-home-father and part-time freelance writer, it follows the days after a horrific school shooting interspersed with of snippets from Jake's childhood. Simon isn't entirely comfortable with his role in a neighborhood where the bulk of the stay-at-hone parents are mothers. He struggles with things like group play-dates and over-analyzes the parenting decisions he makes, afraid that his choices are negatively impacting mostly Jake, but also his younger sister, Laney. Jake is an introvert, quiet and more solitary, while Laney makes friends easily with her outgoing personality. Rachel, Jake's wife, is a successful attorney with a busy schedule and the couple has pulled apart from each other over the years. Despite all of his angst, Simon has done his best to raise good kids who are kind to others, although Jake's befriending a social pariah classmate causes Simon much discomfort as he wars with his desire to prevent his son from spending time with Doug, who makes Simon uncomfortable. When Doug is quickly named as the school shooter and Jake is identified as having been with Doug and is now missing, Simon looks to both the past and present for answers and to find his son. When the media, neighbors, police, and even friends, seem convinced of Jake's guilt, Simon finds his confidence in Jake wavering and his own guilt building. 

Finding Jake was well-paced with the under 300 pages seeming to fly by--in fact I wanted more. The author's back and forth--a glimpse of current events followed by a look back at Jake's childhood, kept me engaged and trying to guess the truth of what really happened. Because Simon is the narrator, the reader gets only his perspective which makes it hard to get to know the rest of the Connelly's--Rachel, Laney, and especially Jake, however, I think it worked in this story as it allows the reader to make assumptions and judgements and keeps the tension building. Although not always an easy book to read with the all-too-real horror of a school shooting and the utter devastation of a family caught up in an unimaginable situation, Finding Jake is a book that will suck you in and keep you thinking long after the last page is turned. 

Bryan Reardon is a freelance writer specializing in medical communications. He co-wrote Ready, Set, Play with retired NFL player and ESPN analyst Mark Schlereth and Cruel Harvest. Prior to becoming a full-time writer, Bryan worked for the State of Delaware for over a decade, starting in the Office of the Governor. He holds a BA in psychology from the University of Notre Dame and lives in West Chester, Pennsylvania, with his wife, kids, and rescue dog, Simon.
Connect with Bryan on Facebook.

Note: A review copy of "Finding Jake" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.
 

Jacques Pépin's French Peasant Soup (Bread & Cheese Soup) for Souper (Soup, Salad, & Sammie) Sundays

Sometimes the simplest things can be the best. This French Peasant Soup, a little recipe 'snippet' from Jacques Pépin's Fast Food My Way uses just five ingredients--broth, bread, cheese, black pepper and thyme, but the result, especially when quality ingredients are used, is absolutely delicious and the perfect comfort food after a long day. When the hot broth is poured over the grilled or toasted bread, the cheese melts, and the thyme and black pepper release their fragrance, it has a certain magnificence from such a humble dish.

I used the last cup of Parmesan Brodo from the freezer, toasted my baguette in a grill pan, and used leftover cave-aged Gruyère. Instead of the chopped chives Chef Pépin suggests, I topped my bowl with a sprinkle of the lemon thyme leaves I had on hand. 
 

Peasant Soup
Adapted from Fast Food My Way by Jacques Pépin

Jacques says, "For this soup like the one my mother used to make, prepare croutons by baking slices of leftover bread in a conventional oven or toaster oven until brown and crisp. Divide the toasted bread among soup bowls, breaking the slices into pieces if they are too large, and grate a generous amount of Gruyère or Jarlsberg on top. Bring a good homemade chicken stock or canned broth to a boil and pour over the croutons and cheese in the bowls. Sprinkle with cracked pepper and a few chopped chives and serve." 

Notes/Results: So quick and easy and so very good. It's hard to resist a bowl of bread covered in melty cheese in a delicious broth. Use a homemade broth if you can. The Parmesan Brodo I used, made from Parmigiano-Reggiano rinds, garlic and herbs, lent extra richness and flavor. An excellent way to use up leftovers and a great bowl of simple soup to eat curled up in your favorite chair with a glass of crisp white wine. I will definitely make this again.

This simple but magnificent soup is linking up to this week's "C'est Magnifique!" theme at I Heart Cooking Clubs once that post goes live. You'll be able to see all the magnificent French dishes that everyone makes by checking out the picture links on the post. 

Let's check out the Souper Sundays kitchen where some good friends and their dishes await.

Shaheen of Allotment2Kitchen is here with a Mexican Inspired Pasta Salad. She says, "This is perhaps one of my favourite cold pasta salad dishes.  I've made it at least 6 time in the past two months, not just because I like it, but because I had picked up a bundle of coriander, of course I had to have a reason. I often make a large batch, to last us for 2 -3 days during the working week; and sometimes to share with family and friends. While it sits in the fridge the jalapeno vinaigrette infuses the pasta further.  Just dig your fork in, you will find it flavourful and zingy." 

Judee of Gluten Free A-Z + Body, Mind, Spirit Health shares this sunny Golden Beet Salad in Citrus Sauce. She says, "My supermarket often carries the organic golden yellow/orange beets which are delightfully flavorful, do not stain the way red beets do, and have a thinner skin which does not need to be peeled. ( but I did anyway).  ... Their golden color makes an appealing dish no matter what the recipe. I like to make mine in a citrus dressing because I think the citrus enhances the taste of the yellow beets. In addition, I like to add some diced organic red apple and some freshly chopped fresh mint."

Thanks to Shaheen and Judee for joining me this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the sidebar for all of the details.

Have a happy, healthy week! 
 

Jacques Pépin's Fast and Easy Smoked Salmon Pizza on Naan Bread

It's April's Mystery Box Madness Challenge week at I Heart Cooking Clubs where we make a dish from Jacques Pépin or any former IHCC chef that must include at least three mystery ingredients out of a list of ten. 

April's Mystery Box Madness Ingredients:

Scallops
*Tarragon

*Sour Cream

Walnuts

*Capers

Asparagus

White Beans

Gruyere

Yeast

Rice

I did want to cook with Chef Jacques this time and found several recipes with two of the ingredients, and a scallop recipe with three of the MBM ingredients at Saveur (here you go for anyone looking for a scallop dish). But I just wasn't feeling the scallops or the 'fuss.' What I was feeling however, was the Smoked Salmon Pizza from More Fast Food My Way which had two of the MBM ingredients: sour cream and capers. Normally my MBM challenge recipes have had three or more of the ingredients without any substitutions but in this case, Chef Jacques used cilantro to top his pizza and I decided to swap it out for fresh tarragon. A choice I would likely have made even without the need for a third MBM ingredient (not that I don't love cilantro but tarragon or even dill appealed to me more with the smoked salmon and capers). A little bit of a MBM challenge 'cheat' this month but the heart wants what the heart wants and mine REALLY wanted this pizza for dinner.

Jacques says, "I love to make pizza with my own dough, as well as with lavash, tortillas, pita bread, and naan, a wonderful Indian flatbread now available in most markets. I crisp the flatbreads in the oven or in a skillet on top of the stove, then top them with smoked salmon, which is available in different styles from Scotland, Ireland, and Canada at the deli counter. This smoked salmon pizza is great cut into bite-size pieces for hors d'oeuvres."

Smoked Salmon Pizza
Adapted from More Fast Food My Way by Jacques Pépin
(Makes 4-6 First Course Servings)

1 Tbsp extra-virgin olive oil
2 naan flatbreads or other style of flatbread you prefer (I used garlic naan)
1/2 cup sour cream
2 tsp bottled horseradish, drained (I used 3 tsps)
1/2 cup thinly sliced red onion (I did a quick pickle of my red onions--see note below)
8 oz sliced smoked salmon
2 Tbsp drained capers
freshly ground black pepper
1/4 cup fresh cilantro leaves (I subbed in coarsely chopped fresh tarragon)

Preheat oven to 400 degrees or heat a grill pan over medium-high heat. Brush baking sheet or grill pan with oil and turn the naan in the oil to lightly coat both sides. Bake for 8 to 10 minutes, until the bread is crusty and brown, or crisp in the pan 3-4 minutes per side or until nicely browned. Let cool to lukewarm. 

Mix the sour cream and horseradish in a small bowl. Spread on the bread and sprinkle half of the onion over the sour cream mixture. Arrange the smoked salmon slices on top. Sprinkle the capers over the salmon and add the remaining onion and some freshly ground black pepper. Finally sprinkle with the cilantro (tarragon) leaves. Cut the pizza into wedges or slices and serve.

Quick Pickled Red Onions: This recipe had a lot of red onion in it and I was concerned that if left raw, they would overpower the other flavors. I did a quick pickle with about 1/2 cup water, 1/4 cup apple cider vinegar, 1/4 cup rice vinegar, 1 tablespoon sugar and 1 teaspoon salt shaken together in a jar with a very thinly sliced red onion. I left it to sit about 45 minutes before using on the pizza. I also drained the onions for the pizza and patted them dry with paper towels. It took the bite out perfectly. Since I had plenty of leftover onion, I added some to my salad and used a bit of the pickling liquid, mixed with an equal amount of olive oil as dressing.

Notes/Results: This was the perfect busy night dinner with a lightly-dressed "use it up" green salad with (all local) romaine, shaved fennel, and baby tomatoes, topped with some of the onions I pickled for the pizza and shaved Gruyere cheese (a fourth MBM ingredient on the plate). ;-) Such great flavor--if you are a fan of bagels with lox, you will love it. The horseradish I had in the fridge said cream on the bottle and was fairly mild, so I added an extra teaspoon for a little more kick. Pickling the onions is something I would recommend unless you are a fan of them raw. Finally, I really liked the substitution of the tarragon instead of cilantro. It has that nice bittersweet anise flavor that complemented the other ingredients. Quick, simple and so very delicious, I will definitely make it again. 

You can see what mystery ingredients, recipes and chefs other participants chose for April's Mystery Box Madness Challenge by checking out the picture links on the post at the IHCC website.

 

The Book Tour Stops Here: A Review of 'Ivory Ghosts' by Caitlin O'Connell, Served with a Recipe for Chewy No-Bake Peanut Butter Muesli Bars (+ eBook/Giftcard Giveaway)

I am unlikely ever to go on safari in Africa--too many shots needed, too many mosquitoes ready to suck all my blood, too much money to do it in a comfortable way (roughing it is not my style), but I have had a long fascination of animal life there--particularly the majestic elephants. On today's TLC Book Tour stop, I got to head to Africa without leaving the comforts of home via Ivory Ghosts: A Catherine Sohan Elephant Mystery by Caitlin O'Connell, an intense thriller full of poaching, murder and mayhem. My review is accompanied by a recipe inspired by the book, Chewy Peanut No-Bake Butter Muesli Bars--perfect for munching on safari or while curled up with a big cup of rooibos tea and a great book. You'll also find a giveaway at the bottom of the post, where you have a chance to win an eBook copy of Ivory Ghosts, plus an e-Giftcard for the eBook retailer of your choice. Happy Monday! ;-)

Publisher's Blurb:

In a blockbuster debut thriller brimming with majestic wildlife, village politics, and international intrigue, a chilling quadruple homicide raises the stakes in the battle to save Africa’s elephants.

Still grieving over the tragic death of her fiancé, American wildlife biologist Catherine Sohon leaves South Africa and drives to a remote outpost in northeast Namibia, where she plans to face off against the shadowy forces of corruption and relentless human greed in the fight against elephant poaching. Undercover as a census pilot tracking the local elephant population, she’ll really be collecting evidence on the ruthless ivory traffickers.

But before she even reaches her destination, Catherine stumbles onto a scene of horrifying carnage: three people shot dead in their car, and a fourth nearby—with his brain removed. The slaughter appears to be the handiwork of a Zambian smuggler known as “the witchdoctor,” a figure reviled by activists and poachers alike. Forced to play nice with local officials, Catherine finds herself drawn to the prickly but charismatic Jon Baggs, head of the Ministry of Conservation, whose blustery exterior belies his deep investment in the poaching wars.

Torn between her developing feelings and her unofficial investigation, she takes to the air, only to be grounded by a vicious turf war between competing factions of a black-market operation that reaches far beyond the borders of Africa. With the mortality rate—both human and animal—skyrocketing, Catherine races to intercept a valuable shipment. Now she’s flying blind, and a cunning killer is on the move.

On Sale: April 07, 2015
eBook: Pages: 240
Published by : Alibi

Ivory Ghosts is an intense page turner with a strong message--a great balance of mystery/thriller and an in-depth look at elephants, poaching, and the illegal ivory trade. I love it when a book not only sweeps me up in a fascinating story but teaches me something along the way. Author Caitlin O'Connell's background and knowledge of elephants and life in Africa make her words ring true and she writes in a way that is very accessible and engaging--nothing is too technical or detailed for non-scientific types or non-world politics experts to understand. Her vivid descriptions pulled me immediately into the book and made me feel like I was flying over Namibia counting elephants along with the lead character. Catherine Sohon is a great heroine--she is strong, independent, and brave enough to fight for the elephants and the people of Africa, but she is not perfect and she's normal enough to find being in the middle of a hyena hunt is terrifying along with being thrilling. (OK, maybe 'normal' would be to find it way more terrifying than thrilling!) ;-) The story had enough twists and turns to keep me guessing about who the 'bad guys' were. I changed my mind several times, which I liked as I enjoy being at least a bit surprised at the end of a mystery. Although there is some romance thrown in, the mystery is the heart of the story and it is a compelling one--your heart can't help but break for the elephants when reading about their senseless slaughter. Ivory Ghosts will appeal to mystery fans, animal lovers, those who like books with strong female leads, and anyone who enjoys a fast paced and well-written thriller. I am looking forward to more Catherine Sohon adventures.   

Author Notes: A world-renowned expert on elephants, Caitlin O’Connell holds a Ph.D. in ecology and is a faculty member at the Stanford University School of Medicine as well as director of life sciences for HNU Photonics. She is the author five nonfiction books about elephants, including the internationally acclaimed The Elephant’s Secret Sense, An Elephant’s Life, A Baby Elephant in the Wild, and Elephant Don, and co-author of the award-winning The Elephant Scientist. She is the co-founder and CEO of Utopia Scientific, a nonprofit organization dedicated to research and science education, and the co-founder of Triple Helix Productions, a global media forum with a mandate to develop more accurate and entertaining science content for the media. When not in the field with elephants, O’Connell divides her time between San Diego, California, and Maui, Hawaii, with her husband, Tim Rodwell, and their dog, Frodo.

Surprisingly, there is a fair amount of food in the book. Catherine relies a lot on crackers with peanut butter and honey and muesli "rusks" (a kind of double-bake biscuit or cookie--much like a biscotti for dipping into tea or coffee). She brings along a tin full of tea in her gear (honey rooibos; from 'redbush'--a South African-grown herbal tea is a favorite), eats canned vegetable curry, and carries canned sardines or pilchards with her. Local fair includes koeksusters (a sticky deep-fried pastry), greasy fried chicken and Portuguese sausage rolls, mieliepap (porridge/polenta) and roasted mealie (corn on the cob). The local game lodge has "a nice lady's rump" on their lunch special (apparently a lady's rump is 8oz of meat instead of 12oz). Jon Baggs, Conservation Ministry Head and potential romantic lead, wants to quit and open a restaurant someday called The Sated Rabbit--the specialty being rabbit stuffed with quail. He cooks lamb rib with lemon rosemary and and leg of lamb rubbed with garlic, and brings a traumatized Catherine mushroom stroganoff and rice. I thought about making Rock Shandies--ginger ale or soda with lemon and bitters on top, but ultimately for my book-inspired recipe, I went back to the rusks that everyone kept grabbing for breakfast or snacks with their rooibos.

These bars are a very loose interpretation of a muesli rusks. Muesli being a mix of raw rolled oats and other ingredients like fresh or dried fruits, seeds and nuts that is usually mixed with milk and eaten for breakfast. I say very loose because rusks are hard, double-bakes and personally I am not a big fan of double-bakes, biscotti or their other forms. Given a choice between soft-chewy and hard-crunchy, I will take soft-chewy every time. Now rusks have a very practical use when you need to preserve bread and are traveling across the deserts sands or in the African bush doing an elephant census but, since I am safely at home, I decided to capture some of the flavors of a muesli rusk in a chewy granola bar form. I partnered the bars with one of my favorite rooibos teas; Trader Joe's Ruby Red Chai.  

Chewy No-Bake Peanut Butter Muesli Bars
By Deb, Kahakai Kitchen
(Makes 12 bars)

1/3 cup peanut butter
1/4 cup coconut oil
1/4 cup honey or sweetener of choice
pinch of sea salt
1 tsp cinnamon 
1/2 tsp cardamom
1 cup old fashioned oats
1 cup mixed seeds (I used sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, flax seeds, and hemp seeds)
2 Tbsp cacao nibs (optional)
2 Tbsp shredded unsweetened coconut
2/3 cup chopped dried fruit (I used sulfite-free wild blueberries, papaya, mango, banana)

Line a small baking pan with parchment or waxed paper, leaving the sides long enough to cover the top of the pan. Set aside. 

In a saucepan over medium heat, melt peanut butter, coconut oil, honey, salt, cinnamon and cardamom until smooth and bubbles start to form along the edges. Reduce heat.
 
Meanwhile, in a large pan (I used my wok), toast oats over low heat until lightly browned. Stir in the seeds, cacao nibs, coconut and dried fruit. Pour the liquid mixture into the oat mixture and stir to combine well. Cook mixture for 2-3 minutes over low heat to soften the ingredients, enabling them to stick together better.

Pour the mixture into the prepared pan, pressing firmly with the back of a wooden spoon to ensure it is evenly spread.
 
Fold the parchment/wax paper over the granola so the top is covered. Press the granola very firmly, packing it as tightly as you can. Use your hands, a cup, or a can from the pantry to pack it in tightly and evenly.
 
Place in refrigerator and allow to cool completely for a few hours or overnight. 

Remove granola block from pan and cut into bars. Wrap individually in waxed paper and store in the fridge for up to 2 weeks.

Notes/Results: Chewy, moist and good flavor, these are tasty little bars. They are nicely sweet from the dried fruit and honey and a little salty too. The flavor of the peanut butter is there, as well as hints of the cinnamon and cardamom so they paired really well with the Ruby Red Chai Tea. You could of course substitute another nut butter, or even sunflower seed butter if you want a nut free bar. If you want them stickier and less soft, you can omit the nut butter and add another 1/4 cup of honey instead. You can also change up the fruit and seeds to your liking or what you have on hand. Satisfying for a snack or breakfast and easy to make, I would make them again.

***Giveaway***

This tour includes a Rafflecopter giveaway for a $25 eGift card to the eBook Retailer of the winner’s choice + an eBook copy of Ivory Ghosts. 

a Rafflecopter giveaway 
Note: A review copy of "Ivory Ghosts" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.