AUTHOR: Douglas Wight 

RATING: ★★★★ 

RELEASE DATE: May 4th, 2023 

REVIEW: First off, I’m terrified of water I can’t see the bottom in, so I NEVER go swimming in the ocean. The only big body of water you’ll find me in is a swimming pool. Secondly, I’ve always been fascinated by the ocean and shark attacks. Crazy, huh? So, when I saw this book on shark (and other apex predator) encounters, I had to read it. The survivors stories are truly admirable and inspirational, and the pictures included are both jaw-dropping and nauseating. (There’s a trigger warning on the book cover so consider yourself warned). But these are true stories of horrifying animal attacks, and you get it all, right down to the gory pictures and every little detail of the person’s experience, and I really liked that. The only reason I didn’t give it five stars is because of the many grammatical and spelling errors. (PLEASE TELL ME THIS IS AN UNEDITED COPY!) Maybe it’s the British or Australian way of speaking, but every time I saw “in hospital” instead of “in the hospital” I died a little inside. It’s published in the UK, and most of the stories are told by Australian survivors, so perhaps there’s a language barrier there. I honestly don’t know, but the misspelling and numerous other grammatical errors were very distracting. I sincerely hope, if this IS an unedited copy, that they will hire a professional editor and go through it again with a fine tooth comb before publishing. 

(DISCLAIMER: I received a complimentary copy of this title from NetGalley. All opinions expressed are entirely my own.)

DIRECTIONS: Preheat the oven to 325°F. Spray a nonstick 9 x 9-inch baking pan with cooking spray and line with two strips of parchment 8 inches wide and long enough to leave a 2-inch overhang on all sides. In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside). Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined. In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda. Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips. Pour the batter into the prepared baking pan. Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla. Pour over the brownie mix and spread over the top with a spatula, marbleize the with a toothpick. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for at least 30 minutes before cutting into 12 bars. 

NUTRITION INFO: 1 brownie, Calories: 182kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 34.5mg, Sodium: 164mg, Fiber: 1.5g, Sugar: 18g

(Recipe and photo courtesy of Skinnytaste)

RATING: ★★★★

RELEASE DATE: May 9th, 2023

REVIEW: Okay… I will wholeheartedly admit that the main reason I wanted to read this book is because I spent most of the 80’s (my teenage years) pining after Andrew McCarthy. His posters blanketed my bedroom walls, and I could recite every line from his movies (especially Pretty in Pink and St. Elmo’s Fire). But, anyway, I digress. I will also confess that I had never heard of the Camino de Santiago until I read this book. One of the main highlights of this story - in my opinion - is Andrew’s telling of the Camino’s history. This was my first time reading his work, and he has such a beautiful and eloquent way with words. I could almost picture in my mind every detail of their walk, from the cathedrals to the rustic towns along the way and all the fascinating people they met in between. When they finally reached Santiago, I cheered right along with them. I can only imagine what a truly amazing experience it was for them to share this adventure together. Well done, gentlemen…well done! 👏

(DISCLAIMER: I received a complimentary copy of this title from NetGalley. All opinions expressed are entirely my own).

For topping: 

DIRECTIONS: Preheat the oven 350°F. Line a sheet pan with parchment paper. In a large bowl combine ground turkey, oats, 2 tablespoons enchilada sauce, scallions, corn, beans, green chilies, garlic, egg, salt, cumin and onion powder. Combine everything well using clean hands, then shape onto the sheet pan into an oval loaf flattened on top so you can add the sauce and cheese later. Bake 55 to 60 minutes, until cooked through. Remove from oven and top with the remaining enchilada sauce, cheese, and, jalapeño. Bake until the sauce is heated through and the cheese is melted, about 5 to 10 minutes. Garnish with cilantro if desired. To serve, transfer to a cutting board and slice into 12 slices. Serve with extra sauce if desired. 

NUTRITION INFO: 2 slices, Calories: 268kcal, Carbohydrates: 12g, Protein: 26g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 667.5mg, Fiber: 2g, Sugar: 2g

(Recipe and photo courtesy of Skinnytaste).