The Book Tour Stops Here: A Review of An Open Door by Anne Leigh Parrish, Served with Three Favorite Recipes for Deviled Eggs

Happy Aloha Friday! I am happy to be today's stop on a new novel by Anne Leigh Parrish, An Open Door. Accompanying my review are links to three favorite deviled eggs recipes, inspired by my reading.

Publisher's Blurb:

It’s 1948 and the freedom granted women by the Second World War is gone. Edith Sloan, earning her doctorate, is told by her law student husband to cancel her academic plans. His bright future requires a certain kind of wife: one in the kitchen making dinner for important guests. Frustrated and defiant, Edith leaves him but returns when his begging letters become too much. Trapped by marriage and her husband’s ambition, Edith struggles to find her footing and the means to her own survival.

Paperback: 270 Pages

Publisher: Unsolicited Press (October 4, 2022)

My Review:

I have reviewed several books by Anne Leigh Parrish over the last few years; poetry, short stories, novellas and enjoy her character-driven stories. I don't always like or even relate always to her characters, but they are always interesting. An Open Door is set in 1948, about three years after WWII, and Edith Sloan is on a "break" from her marriage to husband Walter. Edith has been staying with her aunt in New York City while Walter is getting his law degree at Cambridge. Edith was getting her doctorate when Walter returned from the war and wanted her instead to be a housewife and support him and be the kind of wife a rising young lawyer needs to get ahead. Edith  likes the freedom of living with her aunt, working and reading as she pleases but eventually, after a brief affair, she returns to Walter full of guilt. When that life isn't enough for her, she gets involved in owning a bookstore, mostly financed by the husband of a couple in their social orbit. 

An Open Door is about being a woman in the time after the war when the men returned and woman were expected to give up jobs and independence and be cast back into the home. Edith fights against this and wants the ability to find her own place in life and it is interesting to watch her grow and find her place. It's a quiet little book but it kept me engaged. Although nothing is really buttoned up at the end, I have hope that Edith is able to carve out a fulfilling life. 

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Author Notes: Anne Leigh Parrish lives in a forest in the South Sound Region of Washington State. She is the author of the moon won't be dared; a winter night; what nell dreams; maggie's ruse; the amendment; women within; by the wayside; what is found, what is lost; our love could light the world; and all the roads that lead from home. 

Find her online at anneleighparrish.com.

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There is food to be found in An Open Door, but unfortunately I didn't write any of it down! It was a crazy week. I remember spaghetti, and tea sandwiches, nuts, and I believe a roast. For my bookish dish, I decided to make deviled eggs which is something that Edith orders from a local restaurant for her drinks and visit with her aunt, her aunts friend and her son. I always love good deviled eggs so here are three recipes that are perfect for drinks and appetizers any time. 

 Pimento Cheese Deviled Eggs inspired by Good Housekeeping   

Smoked Salmon Deviled Eggs with Capers and Dill Adapted from D'Lish Deviled Eggs by Kathy Casey 

 

 Curried Deviled Eggs By Deb, Kahakai Kitchen  

Note: A review copy of "An Open Door" was provided to me by the author and the publisher via TLC Book Tours. 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 TLC Book Tour and learn what other reviewers thought about the book below.

 

Review Tour Schedule

Monday, October 3rd: @whatlizziereads

Monday, October 3rd: @spaceonthebookcase

Wednesday, October 5th: BookNAround

Thursday, October 6th: @thebphiles

Friday, October 7th: @abduliacoffeebookaddict23

Monday, October 10th: Girl Who Reads

Tuesday, October 11th: @mom_loves_reading

Wednesday, October 12th: @suzylew_bookreview

Thursday, October 13th: @fashionablyfifty

Friday, October 14th: Kahakai Kitchen

Monday, October 17th: @lindahamiltonwriter on TikTok

Tuesday, October 18th: Bookchickdi

Wednesday, October 19th: @nurse_bookie

Wednesday, October 19th: Books, Cooks, Looks

Thursday, October 20th: @pickagoodbook

Thursday, October 20th: @tammyreads62

Monday, October 24th: Bibliotica

Tuesday, October 25th: @cmtloveswineandbooks

Wednesday, October 26th: @wovenfromwords

Thursday, October 27th: Run Wright

 

Revisiting Ghoulish Green Curry Veggie Chowder for a Halloween Souper (Soup, Salad & Sammie) Sundays

It's Halloween when made me think of this Ghoulish Green Curry Veggie Chowder that I made back in 2016 for a Food 'N Flix event I hosted for the movie Beetlejuice. It doesn't need to be Halloween to enjoy this veggie chowder and/or the optional Scary Shrimp--they are great any time of the year.

What I said:

I decided to go with a green curry chowder--both because it sounded delicious and also because I wanted to capture the eerie green light of the afterlife and the ends of Beetlejuice's lovely hair, and a chowder full of veggie pieces conjured up the strange, almost junkyard feeling of the Maitland's model cemetery where Beetlejuice hangs out.I probably should have done a more Jamaican-style curry soup based on the Calypso music of the Deetz's dinner party, but I was craving those classic Thai green curry flavors and so that's what I made.  

I'm calling these shrimp "scary" because I bought some fresh-frozen Kauai shrimp and decided to leave them with their heads on--often scary for people, but that's where the true flavor in shrimp is and Kauai Shrimp says, "Don't be afraid of the head!" Because not everyone is a shrimp eater, I grilled them separately after marinating for extra flavor. The chowder stands on its own with great flavor, so if you don't do shrimp, you could eat it without, or add some fun hard-boiled egg eyeballs (with green olive and capers) for extra protein and a still creepy look. But, personally I think the shrimp add so much--both in their flavor, and their looks--giving off a spooky Beetlejuice and Tim Burton vibe.  

You can see the original post here:

Ghoulish Green Curry Veggie Chowder 
By Deb, Kahakai Kitchen
(Serves 6-8)

2 Tbsp butter or coconut oil
2 large leeks, white and light green parts, cut in half, cleaned and sliced into half-moons
2 cloves garlic, peeled and minced
1 Tbsp fresh ginger, peeled and minced
2 stalk lemongrass, outer core peeled and inner core bruised
4-5 kaffir lime leaves, left whole but tears made on the edges to release oils (optional)
2 to 3 Tbsp of your favorite green curry paste, or to taste
1  jalapeño pepper, seeds removed, diced 
large carrot, peeled and sliced into thin coins
6 medium red potatoes, scrubbed and cubed, skin on
4 cups of broth or stock (veggie, chicken, shrimp) or water
2 (14.5 oz) cans coconut milk (I used 1 lite, 1 regular) 
2 cups corn kernels (fresh or frozen)
4 heaping cups baby spinach leaves, washed and sliced
2 Tbsp Thai fish sauce 
juice and zest of 1 lime + extra if needed

Optional Garnishes: Grilled "Scary" Shrimp (recipe below), hard-boiled eggs (green olives & capers to make eyes), lime wedges, fresh cilantro 

Grilled "Scary Shrimp"
Marinade inspired by Chef Andy's Flame-Grilled Kauai Shrimp via KauiShrimp.com
(Makes 13-15 shrimp) 

1 lb jumbo (13-15 per lb) fresh head-on, un-shelled shrimp, thawed 
2 cloves garlic, peeled and minced
1 Tbsp ginger, peeled and minced
2 Tbsp cilantro leaves 
1/4 cup low-sodium soy sauce or tamari 
1/4 cup fresh lime juice
1/4 cup olive oil
pinch of coconut sugar
pinch of black pepper

Leave heads and shells on shrimp. Starting where the head meets the body, use a pair of kitchen shears to cut the shell down the back of the shrimp. Grasp vein with a toothpick and gently pull from shrimp and dispose of vein. Rinse and pat dry shrimp and place in a shallow bowl or plastic bag. (Optional: Flip shrimp over and using the tip of pairing knife, gently cut along the center where you see a vein, and gently pull and scrape out the smaller vein and dispose it before rinsing shrimp.)

Place the remaining ingredients into a blender and blend until smooth. Pour the marinade over the shrimp and gently toss until coated. Allow to marinate at room temperature for 25-30 minutes.

Preheat a large grill pan over high heat. When hot, working in batches, add shrimp and grill about 2 minutes per side--until shrimp is pink and cooked through. Set aside to serve with soup or enjoy!

My Notes/Results: First off, this chowder is so good! Great green curry flavor, just the right amount of heat--that warmth at the back of the throat--and so rich and creamy, you just want to keep scooping it up. The shrimp are delectable--so fresh and so much flavor--the slightly tangy and salty/savory marinade contrasting with the sweet shrimp. Even if you aren't brave enough to suck on the shrimp head, they are delicious. Just have extra napkins for peeling and enjoying them. I would happily make both recipes again! 

Now let's take a look into the Souper Sundays kitchen: 

Melynda of Scratch Made Food shares a classic soup, saying "This is the Broccoli and Cheddar Soup recipe to keep handy for the colder weather that is slowly coming to every home in your neighborhood! No matter where your neighborhood might be...this soup is easy to make, delicious, and made with pantry ingredients." 

Tina of Squirrel Head Manor made a hearty stew saying, "For the Spooktacular Supper theme at I Heart Cooking Club I made a Donna Hay recipe - Chicken Pancetta and Mushroom Stew. ... For the mushroom haters who visit me I would recommend skipping this recipe as, in my opinion, it's the mushrooms that make this such a great combo and so hearty."

 

 

Thank you Tina and Melynda 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.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

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!