Ever since I read Zachary’s favorite drink in The Starless Sea is the sidecar, I’ve wanted to try one. Not complicated to make, the drink has only three ingredients. Zach liked it without the sugar rimming the glass, so I decided I could do without too.
I finally made one and loved it. The sidecar may be my new go to drink. Have you had one?
In J. Ryan Stradel’s Kitchens of the Great Midwest, a hometown cook successfully beats out more sophisticated chefs in a prestigious cooking contest with her simple five ingredient recipe.
Here’s the recipe if you’d like to try it.
Pat Prager’s Award Winning Bars
2 1/2 cups crushed graham cracker crumbs
1 cup melted Grade A butter
1 cup peanut butter
2 1/2 cups powdered sugar
1 cup milk chocolate chips with 1 teaspoon Grade A butter
Mix together the graham cracker crumbs. melted butter, peanut butter, and sugar. Put into a greased 9×12 inch pan. Melt the chips and butter and spread them on top of the bars. Set into the refrigerator until firm. Cut into bars.
By page ninety of Rachel Joyce’s The Music Shop, I had to stop reading to find a pen and pad to note the music. Each time Frank, the music shop owner recommended a song to one of his patrons, I wanted to hear it.
Not only a story of true love and redemption, The Music Shop was a resource for old favorites as well as new classics. Now I have new playlists. How many of these have you heard lately – or ever?
Kind of Blue – Miles Davis
Spirit in the Dark – Aretha Franklin
Beethoven’s Symphony No. 5
Van Morrison’s Into the Mystic
Barber’s Adagio for Strings
Waltz for Debby by Bill Evans
When Frank courts Isle Brauchmann with his music lessons, I found a list for the next time I can’t sleep on a plane:
Chopin’s Prelude No. 15
Heyr, Himna Smiour with the Iceland Chorus
Brahm’s Piano Concerto No. 1
Led Zeppelin’s Stairway to Heaven
Perotin’s Beata Viscera
Beethoven’s Moonlight Sonata
Vivaldi’s Four Seasons
And, the most redeeming of all – Handel’s Messiah.
Although Frank would have preferred my listening to vinyl, my music is on iTunes.
While the bakeries sold fancy concoctions for the feast day, my Italian grandmother used a fast and easy traditional recipe for a bite-sized donut covered in powdered sugar, resembling a beignet. You can whip up a batch in about ten minutes – best when hot.
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1 tsp vanilla
2 eggs well beaten
1 cup whole milk ricotta
Mix dry ingredients together. Stir vanilla and ricotta into beaten eggs. Combine dry and wet ingredients. The dough will be sticky.
Heat about 2 inches oil (the only oil my grandmother used for everything was olive oil but you can use vegetable oil, if you prefer) in a pot.
When oil is hot, drop a tablespoon of dough into the oil and fry until puffed and brown – about 3 minutes – flipping over about halfway through. Try your test donut to check the timing – break it open and eat it.
Continue cooking, about three or four at a time. Then transfer finished zeppole to a dish with a paper towel to absorb the oil. Roll in powdered sugar and eat hot. Try not to eat them all yourself.