Read This: White Jacket Required

posted in: Books | 0

White Jacket Required

One of my favorite genres of books is biographical.  Here’s why:

1.  It makes me know I’m not alone.

2.  It helps you know other people.

3.  It spurs you on to do things bigger than yourself.

4.  It encourages you in the journey.

I’ve been reading Eat Live Run for about 6 years now.  I knew Jenna, the author, was from my neck of the woods and then moved to an area with a great job (winery work) in an area I have wanted to visit and spend more time in.  I loved her recipes and she was into running and yoga.

So, I finally saw this book at my local library and devoured it in one day.  (Disclaimer: my boys napped a lot those hours because we were all feeling sickly).

I loved it.  That’s all I can say.  And I look forward to making the recipes.  It makes me understand her blogs much more.  Her style of writing is very personal and like you are sitting with her, having a cup of coffee, or sipping a glass of wine.

Thank you Jenna for writing your adventure – and you are about to embark on a new adventure in motherhood to a little boy.


Book 3 of 52: a platter of figs (David Tanis)

posted in: Books, food | 0

Reading cookbooks.  Such a delight.  Really – there is so much more to do with a cookbook other than to cook by it.  Read it.  Laugh at it.  Savor the pictures.  This will occur if it is a well-written cookbook.

I learned the art of reading cookbooks by reading Jenna’s blog.  Many of the cookbooks she recommends are now on my Amazon wishlist (linked here in case anyone wants to buy one from themselves, or me).  This one, a platter of figs, wasn’t on it – but it was at my local library.  I checked it out, read it, took notes, and added it to my wishlist.

David Tanis, of Chez Panisse fame, has a delightful approach to his recipes and his writing: fresh, simple, gorgeous, local ingredients.

There are four I want to try: fava bean salad, spinach cake, pears and parm, and avocado mozzerella quesadillas.  His recipes are divided into seasons – which is really the only way a good fresh, seasonal recipe book should be organized.  Perfect and helpful.

Here are two quotes that will stick with me:

“I was drawn to the idea that the experience of dining is an end in itself.”

“What a strange idea: comfort food. Isn’t every food comforting in its own way! Why are certain foods disqualified? Can’t fancy food be soothing in the same way as granny food?”

Enjoy a platter of figs.