Thursday, May 2, 2024
Little Free Library Shelfie
Here’s what’s inside the Little Free Library at the moment. If you see something you’d like to have, please come get it. You don’t have to leave a book to take one, but please don’t take more than three books at one time. Leave some for others to enjoy.
Tuesday, April 30, 2024
Recipe - Amish Potato Salad
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon kosher salt
- 2 hard boiled eggs, chopped
- 1 medium carrot, peeled and grated
- 1 rib celery, chopped
- 1/4 cup diced white or yellow onion
DIRECTIONS: Begin by boiling the cubed potatoes with a dash of salt until they are tender enough to be pierced with a fork, then drain and cool them.
In a separate bowl, create the dressing by whisking together mayonnaise, mustard, vinegar, sugar, smoked paprika, and salt.
Combine the cooled potatoes, chopped eggs, grated carrot, chopped celery, and diced onion with the dressing, ensuring an even coat.
Chill the potato salad in the refrigerator for at least 1 hour, or ideally 24 hours, to allow the flavors to meld together.
NUTRITION INFO: Calories: 269kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 402mg | Potassium: 553mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1887IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
(Recipe and photo courtesy of Food Faith Fitness)
Saturday, April 27, 2024
Review - Demon Copperhead
AUTHOR: Barbara Kingsolver
NARRATOR: Charlie Thurston
RATING: ★★★★
Summary (from Goodreads): "Anyone will tell you the born of this world are marked from the get-out, win or lose."
Set in the mountains of southern Appalachia, this is the story of a boy born to a teenaged single mother in a single-wide trailer, with no assets beyond his dead father's good looks and copper-colored hair, a caustic wit, and a fierce talent for survival. In a plot that never pauses for breath, relayed in his own unsparing voice, he braves the modern perils of foster care, child labor, derelict schools, athletic success, addiction, disastrous loves, and crushing losses. Through all of it, he reckons with his own invisibility in a popular culture where even the superheroes have abandoned rural people in favor of cities.
Many generations ago, Charles Dickens wrote David Copperfield from his experience as a survivor of institutional poverty and its damages to children in his society. Those problems have yet to be solved in ours. Dickens is not a prerequisite for readers of this novel, but he provided its inspiration. In transposing a Victorian epic novel to the contemporary American South, Barbara Kingsolver enlists Dickens' anger and compassion, and above all, his faith in the transformative powers of a good story. Demon Copperhead speaks for a new generation of lost boys, and all those born into beautiful, cursed places they can't imagine leaving behind.
REVIEW: This was my first time reading Barbara Kingsolver's work, and I LOVED IT! I'm glad I chose the audiobook version because the narrator, Charlie Thurston, did such an amazing job. His voice is clear and concise, and the way he gives each character such a distinct voice is just incredible. Demon's life from childhood (enduring foster care) to adulthood (battling with addiction) will make you laugh, cry, gasp, and truly break your heart at times. The only problem I had with this otherwise great story was the ending. The last chapter felt rushed, and the conclusion left me feeling a bit confused. I don't want to give away any spoilers, so I'll just say I didn't see that one coming. I would wholeheartedly recommend this book to everyone, and I can't wait to read more of Kingsolver's work. Oh yeah, almost forgot...if you're the type who doesn't like cursing, then you might want to skip this one because there is A LOT. The audiobook version is also 21 hours long, so make sure you have the time to devote to it.
Saturday, April 20, 2024
Recipe - Egg Muffins
- 12 stalks of green asparagus, chopped
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 cup cherry tomatoes, halved
- 4 large eggs
- Pinch of sea salt and black pepper
- Pinch of cayenne pepper
- 1/4 cup crumbled feta cheese
- Freshly chopped parsley for garnish
DIRECTIONS: Preheat your oven to 350 degrees F and lightly coat a 6-cup muffin tin with nonstick spray. Divide half of the green asparagus, bell pepper, and tomatoes among the cups in the muffin tin.
In a large bowl add the eggs, chopped parsley, and season with a pinch of salt, pepper, and cayenne pepper. Whisk gently until combined.
Fill each muffin cup with the egg mixture, top with the other half of the vegetables, and sprinkle the feta evenly over the top.
Bake the muffins for 20- 25 minutes in the preheated oven until the eggs are set. Remove the baked egg muffins from the oven and let cool for a few minutes. Loosen the muffins with a knife then remove them from the pan and let them cool slightly on a wire rack.
NUTRITION INFO: 54kcal | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 87mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg
(Recipe and photo courtesy of Food Faith Fitness)
Friday, April 19, 2024
Sullivan Book Nook April Update
Here’s what’s inside the Little Free Library at the moment. If you see something you’d like to have, please come get it. You don’t have to leave a book to take one, but please don’t take more than three books at one time. Leave some for others to enjoy.
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