What I Read in 2010

Here are the extracurricular books that I’ve managed to read in the last 12 months:

A Thread of Grace
Mary Doria Russell

6/10 – I don’t delve too much into historical fiction. Though well written, I felt that Russell was trying to orchestrate too many characters simultaneously and failed to produce a coherent plot.

Tear Down This Wall: A City, a President, and the Speech that Ended the Cold War
Romesh Ratnesar

8/10 – Solid, well written piece on the fall of the Berlin Wall. As I was still in grade school when these events took place, it was refreshing to get a better (if one-sided) analysis of the events leading up to the fall of the USSR.

Zeitoun
Dave Eggers

8/10 – Having been first exposed to Egger’s writing in What Is The What, I found this novel based on the events that followed Hurricane Katrina to be an excellent insight into some of the biases and theories that were present in New Orleans following the disaster.

The Boy Who Harnessed the Wind: Creating Currents of Electricity and Hope
William Kamkwamba

8/10 – The inspiring true story ofa young man who builds a wind turbine to help his family and community.

The Help
Kathryn Stockett

9/10 – Definitely the best book I read this year. A beautifully composed novel that illustrates the racial tensions in the South leading up to the civil rights movement while focusing on the compassion and strength of the average individual during this period.

Continue reading …

Pumpkin Bread

Delicious stuff. I added some orange zest and flaked coconut to vary it up a bit. Recipe from King Arthur Flour.

Browned Butter Butterscotch Pie

I had originally intended to make this for Pie Day, but unfortunately, I didn’t have enough time to let it chill thoroughly beforehand, so my roommates and I had to enjoy it ourselves. The recipe is fairly simple, even if it is a bit time-consuming. It has a nice butterscotch flavor without being overly rich, and a hearty texture similar to that of pumpkin pie. Recipe adapted from this one on The Kitchn.

It’s pronounced pro-shoe-toe …

… and it’s delicious. It also happens to work quite well for wrapping vegetables (sautéed asparagus tips, in my case) into neat little bundles. For those who aren’t familiar with prosciutto (usually found at the grocer’s deli counter or cheese bar), it’s a dry-cured Italian ham normally served in paper-thin slices. Keep it in mind the next time you want to make a dish more omnivore-friendly.

Gingerbread Cookies

This weekend I had the opportunity to host my second gingerbread bake, which was surprisingly well attended. Fitting 18 people into our tiny front room and kitchen was a bit of a challenge, but I’m glad that everyone who was able to come was willing to crowd around our little kitchen table. It definitely made for some very lively conversations.

Some conclusions I reached this weekend:

  1. Wherever I live, I will need a huge kitchen.
  2. I could easily justify owning a 10-quart vertical mixer despite the fact that I was able to mix a quadrupled batch of gingerbread dough in my 6-quart KitchenAid.
  3. Tapered rolling pins are truly amazing and I honestly don’t know why I didn’t purchase one sooner.
  4. I’ve never gone through so much flour, butter, powdered sugar, and molasses so quickly in my life.
  5. Meringue powder is incredibly difficult to find. (Luckily, Williams-Sonoma carries it.)

We used a standard buttercream frosting for the base, and royal icing for the piped colors. I’d picked up some gel food coloring from a restaurant supply store as well as some gold powdered food coloring, which unfortunately resembled orange much more than anything even approaching a metallic gold.

Rather than type out my exact recipes, I’m just going to link to the ones I started with. If anyone has any specific questions about adjustments I made, etc., I will be more than happy to answer them in the comments.

Gingerbread dough: http://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

Buttercream frosting: http://www.pastrychefonline.com/American_Buttercream.html

Royal icing: http://www.kingarthurflour.com/recipes/royal-icing-recipe