Book Blog: The Last Fallen Star (Gifted Clans #1) by Graci Kim
I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.
The Last Fallen Star (Gifted Clans #1) by Graci Kim
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
I received an advanced copy of this book from the publisher via NetGalley.
Rick Riordan has done wonders for the lit world, not simply through his own books, but his support of other authors. I’ve read several middle grade books in his new Presents line, and there hasn’t been a bad one in the bunch. Graci Kim’s fun yet meaningful romp The Last Fallen Star is an incredible new novel inspired by Korean mythology and set in Los Angeles.
Riley is a relatable, great heroine from the start. She was adopted into a family of Gom, witch healers, but has no magic herself, much to her vexation. In an incredibly pleasant twist to familiar tropes, Riley has a fantastic relationship with her family, including her almost-the-same-age sister, Hattie. In fact, Hattie loves her so much that she’s willing to do forbidden magic to split her magical power with Riley. Of course, everything goes wrong. The Gods and the supernatural get involved. Hattie is in terrible peril. Riley ends up on an urgent quest to save Hattie before her sister is lost forever.
The pace of the book is fast and punctuated by moments of humor and levity, but what I loved most was the story’s genuine heart. The people here feel real and complicated. There are major messages of belonging and family, but they are not heavy-handed or suffocating. Plus, hey, the book is loads of fun, and a great way to learn about Korean mythology and culture. I not only want to read the next book in this series, but I want to read more of Kim’s writing, too.
Read MoreBready or Not Original: Small Batch Cakey Brownies
Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.
These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.
I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.
Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.
These brownies are all about goodness.
Bready or Not Original: Small Batch Cakey Brownies
Ingredients
- 2 ounces semi-sweet chocolate
- 6 Tablespoons unsalted butter
- 1 cup white sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 cup all-purpose flour
- 1/4 cup cake flour
- 1/2 cup milk chocolate chips
Instructions
- Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
- In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
- Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
- Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
- Brownies will keep for upwards of a week in a sealed container at room temperature.
OM NOM NOM!
Book Blog: Elatsoe by Darcie Little Badger
I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.
Elatsoe by Darcie Little Badger
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
I read this as part of my Norton finalist packet.
What a fantastic YA book! Elatsoe has an urban fantasy vibe, kinda, but spins everything in a brilliant, original way. A big reason for that is the dynamic, smart heroine, Elatsoe aka Ellie. She’s still a high schooler but she has big dreams of becoming a paranormal PI. She knows the paranormal well, as she was raised on the stories of her incredible Lipan Apache ancestress Six-Great, and her near-constant companion is the ghost of her beloved dog, who she raised herself. When her cousin is in a terrible car accident, he reaches out in a dream to tell her this was no accident, but murder. Ellie goes along with her parents to take care of her cousin’s widow, and finds herself investigating not the murderer but an entire creepy town.
I loved how smart this book was. Ellie is a kid, sure, but she is competent, and she is respected for her competence by her parents and those who know her. That is so refreshing! That doesn’t take away from the tension in the book, either, because Ellie still has a lot to learn. This is a story packed with twists and turns, and the world Little Badger established is endlessly fascinating. I mean, I tend to avoid books with vampires because I feel they have been so overdone, but the way they come across here feels fresh and new, and I LOVED a scene where Ellie and her mom banish an unwelcome vampire.
I hope there are more books set in this world. I would love to visit here again!
Read MoreBready or Not Original: Pancetta Risotto
This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.
I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.
This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.
As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.
Bready or Not Original: Pancetta Risotto
Equipment
- large stock pot
- medium saucepan
Ingredients
- 8 oz pancetta diced
- 1 Tablespoon dried shallots or fresh shallot, finely minced
- 3 cloves garlic minced
- 1 1/4 cups Arborio rice
- 1 cup dry white wine Sauvignon Blanc works well
- 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
- 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
- salt and pepper to taste
Instructions
- In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
- Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
- Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
- When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.
OM NOM NOM!
Book Blog: The Midnight Bargain by C. L. Polk
I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.
The Midnight Bargain by C. L. Polk
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
Beatrice Clayborn is a sorceress who practices magic in secret, terrified of the day she will be locked into a marital collar that will cut off her powers to protect her unborn children. She dreams of becoming a full-fledged Magus and pursuing magic as her calling as men do, but her family has staked everything to equip her for Bargaining Season, when young men and women of means descend upon the city to negotiate the best marriages. The Clayborns are in severe debt, and only she can save them, by securing an advantageous match before their creditors come calling.
In a stroke of luck, Beatrice finds a grimoire that contains the key to becoming a Magus, but before she can purchase it, a rival sorceress swindles the book right out of her hands. Beatrice summons a spirit to help her get it back, but her new ally exacts a price: Beatrice’s first kiss . . . with her adversary’s brother, the handsome, compassionate, and fabulously wealthy Ianthe Lavan.
The more Beatrice is entangled with the Lavan siblings, the harder her decision becomes: If she casts the spell to become a Magus, she will devastate her family and lose the only man to ever see her for who she is; but if she marries—even for love—she will sacrifice her magic, her identity, and her dreams. But how can she choose just one, knowing she will forever regret the path not taken?
I checked out this book from my library as part of my reading of Nebula finalists for this year.
I LOVE THIS BOOK. LOOOOOOOVE. It hits all of my sweet spots. A regency-inspired original world, with magic! Women striving for independence against societal expectations! A central romance with a guy who is a respectful, smart, supportive person, not a jerk! Smart heroines! Everything about this book is glorious and wonderful, including an ending that delivered a multitude of surprises and immense satisfaction.
Read MoreBready or Not: Glazed Citrus Loaf Cake
For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.
It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.
Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.
Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.
This is a great spring and summer kind of kind, one that tastes fresh and bright!
I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.
Bready or Not: Glazed Citrus Loaf Cake
Equipment
- 9x5 loaf pan
- parchment paper
Ingredients
Loaf
- 1 cup unsalted butter (2 sticks) softened
- 1 1/4 cups white sugar
- 2 medium lemons
- 1 medium orange
- 4 large eggs room temperature
- 2 teaspoons vanilla bean paste
- 2 cups cake flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/3 cup milk room temperature
- 1 teaspoon cake flour
- 1/2 cup candied orange slices finely chopped
Vanilla Glaze
- 1 1/2 cup confectioners' sugar plus more if needed
- 2 Tablespoons half & half or heavy cream
- 2 Tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
- Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
- In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
- In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
- In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
- Pour everything into the prepared loaf pan and even out the top.
- Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
- Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
- Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
- Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.
OM NOM NOM!
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