AUTHOR: Kate Quinn

RATING: ★★★

RELEASE DATE: February 17th, 2026

REVIEW: First off, let me say that I’m a huge Kate Quinn fan, and I’m SO thankful she wrote a story that pays homage to books, libraries, and librarians. As a librarian myself, this really made my heart smile and made me even more proud of my profession. I love how Kate highlighted the infinite value of libraries and librarians and the numerous trials we are, unfortunately, dealing with right now, like budget cuts and censorship. Now, with that being said, I was honestly a bit disheartened with other aspects of The Astral Library. Namely, the political correctness that felt forced and out of place throughout the whole story, like it was put there just to reach a certain market or audience. It left a bad taste in my mouth, and that’s all I’m going to say about it. Every reader is different and will have their own opinion, as it should be. Overall, I would recommend this book, and it was nice seeing Kate branch out to a different genre, but I hope this won’t become the norm from here on out with her books. I would choose her historical work over and over again, but from now on I’ll be more picky with her other genres. 

DIRECTIONS: Add the butter and 1 tablespoon olive oil to a large heavy pot or Dutch oven. When melted, add the onion, carrots, celery and garlic to the skillet and sauté until tender, about 8 to 10 minutes. Sprinkle with flour and sauté about 2 minutes, to cook out. Meanwhile, blend 1 cup corn with 1 cup of the broth until mostly smooth. Add to the pot along with paprika, chicken, potatoes and remaining corn kernels. Pour in the chicken broth just enough to cover ingredients and bring to a boil. Cover and simmer on low, 22 to 25 minutes, until the potatoes are tender and the chicken is cooked through. Remove the quartered potato, mash until smooth, and stir it back into the chowder. Shred the chicken with two forks. Taste the soup, adjust salt and pepper to taste, pour into 6 bowls, and garnish with fresh herbs. 

NUTRITION INFO: 1 1/2 cups, Calories: 378 kcal, Carbohydrates: 41 g, Protein: 16 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 36 mg, Sodium: 643 mg, Fiber: 4 g, Sugar: 7 g

(Recipe and photo courtesy of Skinnytaste)

AUTHOR: Madeline Martin

NARRATOR: Saskia Maarleveld

RATING: ★★★★

REVIEW: Another wonderful book by Madeline Martin! If you love stories about female empowerment and sisterhood, then The Secret Book Society is definitely one you should add to your to-be-read list. I truly loved the friendship and camaraderie between Lady Duxbury, Eleanor, Lavinia, and Rose. Each of them have their own individual struggles and heartaches, and the way they stand up for each other and cheer each other on is so endearing. I found myself rooting for them also, and I lost count of the many times I clapped loudly and yelled "You go, girl!" while driving and listening to this audiobook. LOL. Madeline Martin is such an amazing storyteller, and her words flow effortlessly and beautifully. Also, I feel like I'm always learning something new (historically) when I read her work, and this time was no different. I didn't realize during this time period how many women were sent to mental institutions just for not bending to the "rules" of this era, when it was looked down upon for women to read and - heaven forbid - have their own thoughts and opinions. And what can I say about my favorite narrator, Saskia Maarleveld, that I haven't already said countless times before? She is simply incredible. I would happily listen to her recite the alphabet over and over again. When she and Madeline Martin join forces on a story, it's pure magic. 

2. The Pumpkin Who Stayed for Christmas by Kelley M. Likes 

3. The Heart that Found You by Anna Schocket

4. 12 Little Elves Save Christmas by Stephanie Campisi

5. Sploot by SaDonna Heathman

6. Waiting for Max: A NICU Story by Emily Rosen

7. Never Let a Unicorn Wear a Tutu by Diane Alber

8. Never Let a Unicorn Meet a Reindeer by Diane Alber

9. Never Let a Unicorn Get Spots by Diane Alber

10. You are Beloved by Jenny and Rev. Chris Lee

11. When Santa Wrote Back by Nathan Christopher

12. The Bumpy Pumpkin by Natalie Horseman

For the glaze: 

DIRECTIONS: Preheat oven to 375°F. Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray. Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use two knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through. Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes. Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth. Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or - place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden. Makes 12 scones. 

NUTRITION INFO: 1 scone, Calories: 184 kcal, Carbohydrates: 37 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 23 mg, Sodium: 250 mg, Fiber: 2 g, Sugar: 19 g

(Recipe and photo courtesy of Skinnytaste)

AUTHOR: Allegra Goodman

RATING: ★★★★

REVIEW: Such a beautiful but heart-wrenching story. To know that it’s inspired by the real struggles of a real person who survived such an ordeal makes it even more incredible. I can’t imagine what it must have been like being stranded on a desolate island for two years. Marguerite is such an admirable woman, and what an unforgettable experience it was to witness her spiritual, physical, and mental growth throughout this story. This was my first time reading Allegra Goodman’s work, and her writing is magnificent. And what can I say about one of my favorite narrators, Fiona Hardingham? She is absolutely amazing. Through Allegra’s flawless writing and Fiona’s impeccable narration, I felt it all - the joy, the heartache, the happiness, the loss…but above all else, the hope and the will to survive. I would highly recommend Isola to everyone. 

DIRECTIONS: Add the cottage cheese and taco seasoning to a small food processor or mini blender. Blend until completely smooth. Heat a small skillet over medium heat and spray with oil. Add the tomatoes and garlic and sauté, stirring 1 to 2 minutes until fragrant. Add the cottage cheese mixture and stir until hot, 2 to 3 minutes. Remove from heat and stir in pepper jack cheese and pickled jalapeño, until melted. Transfer to a serving bowl and top with remaining tomatoes and cilantro. Serve with chips or crudités.  

NOTES: This is best eaten the day you make it. If you’re making this for one or two, just divide the recipe. If you do have extra, you can refrigerate the leftovers. Can top with ¼ pound cooked ground beef to add more protein. For a thicker dip, use whole-milk cottage cheese. 

NUTRITION INFO: 1/4 cup (generous), Calories: 94 kcal, Carbohydrates: 3 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 20 mg, Sodium: 353.5 mg, Fiber: 0.5 g, Sugar: 1 g

(Recipe and photo courtesy of Skinnytaste)