Eggplant Walnut Pâté

1 large eggplant 1 cup shelled walnuts 2 cloves of garlic 1 tablespoon extra virgin olive oil 1 tablespoon of Georgian Spice Mix salt to taste fresh pomegranate seeds extra virgin olive oil to drizzle You can grill the eggplant with an open flame--either your grill or your gas stove--until the skin is charred and it starts to soften--put it in a paper bag, roll the top closed, and let it steam. Then peel and scoop out the flesh. Alternatively, preheat the oven to 450°F. Make small slits around the eggplant with a knife. Place on a heatproof dish and bake in the oven until skin is dry and the inner flesh soft, about 40-50 minutes, depending on the size. While the eggplant is cooking, place walnuts in the food processor and pulse until texture resembles fine breadcrumbs. Heat a skillet on high heat and dry-roast the cloves of garlic with the papery skin still on. Keep on heat, tossing occasionally, until the skin becomes charred all around and the cloves soft. Remove skin and set aside. Remove eggplant from the oven and let it rest. When cool enough to handle, discard the skin and place the soft pulp in a colander over a bowl to let the liquid drain from the eggplant. Place the eggplant, roasted garlic, grated ginger, olive oil, ground spices and pomegranate sauce in the food processor with the ground walnuts. Process until smooth and creamy. Season with salt to taste. Scoop into a bowl, drizzle olive oil over the top and garnish with pomegranate seeds.

Nothing Special by Nichole Flattery

Wow, a new and different take on Any Warhol and the Factory. This centers on the making of Warhol’s work entitle A Novel (1968), an experimental slice-of-life breeze block built from taped conversations typed up by two schoolgirls, one of whom the author imagines as our narrator, Mae. We join her in 2010, deep in middle age, before we cut quickly back to 1966, when she’s 17, riding escalators with an eye out for male attention, having been cold-shouldered at school and left alone by her mother, a waitress with a drink problem and an on-off boyfriend whose household presence seldom seems healthy. So an escape to The Factory would have at least initially been welcome, and then what it was, and the effects it left are what are imagined for the rest of the book. It is a bit psychodelic in tone at time, capturing what I see it as having been like watching some of his movies--also about nothing, a relic of a gone by era.

Garcia's Meat Market and Cocina, Idaho Falls, ID

Our favorite Mexican restaurant in Idaho Falls is now closed on Sundays (maybe it always was? Maybe we are usually there on Monday or Saturday?) and that turned out to be a very good thing indeed, because we found this restaurant (and market) instead. We loved the huaraches, and I was quite happy with the cheese enchiladas, while my spouse liked the tacos al pastor. We should have ordered chips, something we will remedy next time, and our son, who often eats mostly rice and beans, thought these were really good.

This place also highlights an issue with Yelp reviews--this had lower reviews than other Mexican food restaurants, but after being here, I think it is the organizational style that drove some reviews. Here you wait in line, you order, and then you jockey for a seat. We were there at a peak time, and had easily 20 people in front of us--which gave us the opportunity to figure out what was what with scoring a table. Added to that, the waiter, noting our anglo appearance as a minority of diners, and therefore likely pegged us as amateurs, reassured me he would have our back on this. The one star reviews are almost exclusively related to service--which we found to be efficient, helpful, and as attentive as you can be when there are 2 of you and 50 of us. We loved it, all the loudness, and chaos, and music being a plus in our books.

The Celebrants by Steven Rowley

This is an easily approachable story centers around five friends — the Jordans (a gay couple), Naomi, Marielle and Craig — who first connect as transfer students at UC Berkeley when they’re assigned to the same dorm suite. Just weeks shy of graduation in 1995, Alec — the sixth member of their tightly knit group and the one known for his fondness for mixing ecstasy and ketamine — is found dead after an apparent overdose. Following Alec’s memorial service, the unmoored musketeers make a pact to stage “living funerals” for each other in future times of crisis. That way, unlike Alec, they can be honored, loved and celebrated while they’re still kicking. So a Big Chill theme with a more modern variety of friends and a slightly darker vibe. With such a setup at the outset, it’s not hard to guess how the book will unfold. Over the course of 30 years, each of the characters asks for a funeral at a particularly thorny point in their life: Marielle’s divorce at 39, for example, or Naomi’s parents’ death in a plane crash three weeks after her 43rd birthday. At these milestones, the crew pulls out all the stops, with wholehearted eulogies, free-flowing wine and memories of who and what they once were. Naomi has endless cash, so "how will we afford this" is not an undercurrent, nor is anybody else in their lives, for that matter. Despite some dark matters, it is largely light and overall enjoyable.

Sauteed Shrimp With Peanuts

I wanted a lickety split recipe as I had thawed shrimp a day ahead of time, and then unexpectedly was going out of town and it was a relative imperative that I make them that day, but I had also just gotten my most recent COVID booster, and as is typical for me, was achy and tired as a result. So a no fuss no muss recipe was ideal, and I had already salted them ahead of time so could skip that step. These were good, but probably not going on repeat--unless I find myself in the same situation again! 1 ½ pounds extra-large shrimp, peeled, deveined, and tails removed 1 teaspoon kosher salt, divided 2 teaspoons coriander seeds 1 teaspoon black peppercorns 1 teaspoon paprika 1 garlic clove, minced 1 ⅛ teaspoons sugar, divided ⅛ teaspoon red pepper flakes 4 teaspoons vegetable oil, divided ½ cup fresh cilantro leaves and tender stems, chopped 1 tablespoon lime juice, plus lime wedges for serving 3 tablespoons dry-roasted peanuts, chopped coarse BEFORE YOU BEGIN We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp; if substituting, increase the cooking time by 1 to 2 minutes. To use the plain seared shrimp as a neutral protein in rice bowls or salads, skip steps 2 and 4. 1 INSTRUCTIONS Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes. 2 Meanwhile, grind coriander seeds and peppercorns using spice grinder or mortar and pestle until coarsely ground. Transfer to small bowl. Add paprika, garlic, 1 teaspoon sugar, pepper flakes, and remaining ½ teaspoon salt and stir until combined. 3 Pat shrimp dry with paper towels. Add 1 tablespoon oil and remaining ⅛ teaspoon sugar to bowl with shrimp and toss to coat. Add shrimp to cold 12-inch nonstick or well-seasoned carbon-steel skillet in single layer and cook over high heat until undersides of shrimp are spotty brown and edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer shrimp to platter. 4 Add remaining 1 teaspoon oil to now-empty skillet. Add spice mixture and cook over medium heat until fragrant, about 30 seconds. Off heat, return shrimp to skillet. Add cilantro and lime juice and toss to combine. Transfer to platter; sprinkle with peanuts; and serve, passing lime wedges separately.

What An Owl Know by Jennifer Ackerman

Owls are iconic--you know one when you see one; which is almost never because they are so elusive and camouflaged. I was on a guided bird walk through a county park and one of the guides from another group had a Barred Owl in his scope. He kept it in place and walked every single person who wanted to see it through spotting it--even knowing that I was looking right at it, I had trouble picking it out, so hidden was it in the tree. And I was clearly not the only one. They have cultural significance and are often depicted in art. They are associated with wisdom and prophecy (the goddess Athena and her owl) to some; to others they are considered portents of bad luck, illness and even death. Here are my take aways from this book, where I learned far more than I knew (not really a stretch, as I knew almost nothing besides how hard they are to find, and so logically, they are also hard to study. They have huge eyes--like enormous. Their bodies a tiny, skinny things and their eyes are 7% of their total body weight. If it were a human, our eyes would be the size of oranges. One researcher's theory of why their eyes face forward is that is ergonomics--they wouldn't be able to hold their heads up if they were laterally placed. They have the most highly specialized feathers of any bird, with many shapes with different purposes, and thousands of them. One counted over 12,000 on an owl, whereas a bird of similar size has 1/3 that many. Their hearing is exquisite--they hunt in total darkness, guided by sound to their prey--the feathers help them gather the sounds, and 75% of their brain power is devoted to seeing and hearing. So maybe they are not so much wise as having spy potential. There is much more to be found in here, and I recommend it even if you have only a passing interest in birds. It will leave you wanting more.

Gai Noi, Minneapolis,MN

Wowza, this place was amazing and I cannot wait to go back. My spouse agreed to drive me to a baby shower that was north of us, but not so far as Minneapolis, but we really wanted to try this restaurant, so we made the extra effort. Why? The New York Times names it one of the fifty restaurants in the United States that they were excited about, and a restaurant in our town made that list--it is not just our favorite restaurant now but our favorite restaurant of all time in our place, so we are quite intrigued by this list. Suffice it to say that this was knock it out of the park amazing food. We over ordered, we would get a different variety next time, but what we got both amazed us and left us hoping for a next time. Here is some background from the web site: Gai Noi, short for khao gai noi, is a type of short grain glutinous rice emblematic of the northern Xieng Khouang regions of Laos, where chef Ann and her family are from. Also known as ‘little chick’ due to its spotted appearance and small shape, khao niew (sticky rice) is a staple of the Lao diet and is eaten in tandem with nearly all other dishes. So important is sticky rice in Lao culture, most Laotians refer to themselves as ‘luk khao niew’, or ‘children of the sticky rice’, as sticky rice is the sustenance of the people; the central component of any meal and gathering. The restaurant is open 11AM-10PM seven days a week, and so it is also a great find if you want to eat at non-traditional hours, or like us in our later years, want to eat in the early evening, when a lot of restaurants have yet to open. One caveat--we arrived just at 5PM and it was already hopping. We were able to get a table, but when we left, there were at least 40 people waiting to be seated. They do have shared tables, which can augment availability, but it is a place that favors those of us who eat at off hours. None-the-less, this place would be work the wait. It has a fun atmosphere and good people watching as well.

Pageboy by Elliot Page

This is a brave coming of age story, told by someone who is well known, but in many ways it is mostly not so much about coming out as a public figure but as a story of growing up and into yourself. The anecdotes are heartfelt, sad, humorous, and supremely captivating. I suspect that trans people everywhere will see some of their story in this, and for those who are not trans, it is an opportunity to hear what it is like. Page made headlines when he came out as queer in 2014 and again when he let the world know that he was a trans man in 2020. The latter revelation was Page reintroducing himself on his own terms. The former was more complicated. He kept both hidden for a long time, but there was a lot of speculation along the way. The author started acting professionally at the age of 9, but he had already learned to play a part. From his childhood as a “tomboy” to his days as a closeted celebrity, Page yearned to be someone other than the person others expected him to be. While the author describes his romances with other boldface names and shares anecdotes about unnamed Hollywood figures that will undoubtedly lead to speculation, he is primarily interested in examining what it was like for him to grow up repressing his authentic self. He remembers the heartache of unrequited crushes and the impossibility of forming authentic relationships while living a lie. He recounts bullying and abuse, from his peers and from his family. He reveals how his body dysmorphia led to self-harm and disordered eating. He testifies to the lifesaving power of gender-affirming care and a loving community.

Spaghetti with Pine Nuts and Swiss Chard

I have said it before and I will say it again, Josh McFadden's cookbook Six Seasons still stands out as the single best cookbook I have cooked from, and this recipe is one of my favorites--there is still some swiss chard surviving outside and so this is a summer and fall dish in my neck of the woods. You can sub out the pine nuts for something less pricey, but they really shine here. ½ cup raisins red wine vinegar kosher salt freshly ground black pepper 8 ounces spaghetti or tagliatelle, or angel hair extra virgin olive oil 2 cloves garlic (thinly sliced) ½ cup pinenuts ½ teaspoon dried chile flakes 1 bunch Swiss chard (dried ends trimmed, stems thinly sliced, leaves torn into strips) 3 tablespoons unsalted butter parmigiano reggiano cheese (for grating) METHOD Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles is a guest recipe by Joshua McFadden so we are not able to answer questions regarding this recipe Combine the raisins, a splash of vinegar, and warm water just to cover in a bowl and plump for 20 minutes. Drain. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the spaghetti and cook according to the package directions. Start tasting a minute or so ahead of time so you don't overcook it. With a ladle or a measuring cup, scoop out about 1/2 cup of the cooking water, and drain the pasta well. Meanwhile, pour a healthy glug of olive oil into a large skillet over medium-low heat. Add the garlic and pine nuts and let them toast very slowly until lightly browned, about 5 minutes. Add the chile flakes and cook for another 10 seconds so they can bloom, then add the drained raisins. Increase the heat to medium, add the chard stems, season with a bit of salt and black pepper, and cook slowly until the stems are slightly tender, 3 to 4 minutes. Add the torn chard leaves and a splash of water (use the pasta water, if the timing works), cover the pan, and cook until the leaves are wilted, 2 to 3 minutes. Add the drained pasta and the butter to the chard and toss well. Taste and adjust the seasoning with more salt, black pepper, or chile flakes. Grate a bit of Parmigiano over everything, drizzle with more olive oil, and pile into bowls. Serve with more grated cheese.

The Bee Sting by Paul Murray

This is a singularly amazing book that depicts a middle class family on the precipice of a massive catastrophe that slowly but surely unfolds. That underlying anxiety both propels this story forward while simultaneously looping back into the family's past. Everything that happens feels both spontaneous to the moment and yet determined by a web of tragedies and deceptions that stretches back for decades. Every incident that seems to stand alone then unspools to greater complexity — not like a mystery being solved but like a labyrinth being constructed. We see all of us in the characters within: Dickie, who was set up well in life by his parents, finds that his mediocre skills as a car salesman that served him well in good times are not what it takes when times get tough and he is slowly slipping into bankruptcy. His wife Imelda is panicked by this and starts to behave quite erratically as she fears she will once again be living in poverty. Their daughter Cass is about to leave home and struggles with who she is, who she wants to be, and where she fits, all of that not going particularly well and their son PJ, who is being groomed by an internet predator. It all comes to a head at the end, but with this book it is the journey that is so astounding. It has been long listed for the 2023 Booker Prize, and deservedly so.