New To My TBR

I am participating in Nonfiction November to share my experiences and see what everyone else has been reading as well! Talking about books together with other book lovers makes what is usually a solitary activity a communal one. It is one of the benefits of blogging that we can come together and discuss the ideas initially shared by the author; the more we discuss, the more the ideas and experiences grow and our community grows as well.

The final week of Nonfiction November is hosted by Deb at Readerbuzz and the topic is “New to my TBR.” I added a number of books to my to-read list, so take a look! Maybe there are some you have read (if so, share your thoughts!), or some that will pique your interest, too.

All The Beauty in the World: The Metropolitan Museum of Art and Me by Patrick Bringley
I have already picked this one up from the library and I am looking forward to reading it!
Recommended by:
Unsolicited Feedback
Based on a True Story
Nancy Elin

Making It So by Patrick Stewart
I don’t usually listen to audiobooks, but I think I will enjoy hearing this in Sir Patrick Stewart’s voice. I’m currently 17th in line to borrow it from my library on the Libby app.
Recommended by:
Joy’s Book Blog
The Book Stop

The Backyard Bird Chronicles by Amy Tan
Back when I still used twitter, and it was still called twitter, I followed Amy Tan; I remember when she started drawing birds and sharing some of them online.
Recommended by:
Readerbuzz
Reading, Writing, Working, Playing
Shoe’s Seeds & Stories

The Seven Wonders of the Ancient World by Bettany Hughs
Recommended by:
Musings of a Literary Wanderer
Bookfever

How to Know a Person: The Art of Seeing Others Deeply and Being Deeply Seen by David Brooks
Recommended by:
Lisa Notes
Readerbuzz

Autocracy, Inc.: The Dictators Who Want to Run the World by Anne Applebaum
Recommended by:
Unsolicited Feedback
Head Subhead

Caste: The Origins of Our Discontents by Isabel Wilkerson
Volatile Rune
Notes in the Margin

More from Musings of a Literary Wanderer:
Sorry I’m Late, I Didn’t Want to Come by Jessica Pan
The Third Pole by Mark Synnott
The Six by Lauren Grush

More from AnnaBookBel:
The Blues Brothers by Daniel De Vise
All You Need is Love by Peter Brown and Steven Gaines
Rememberings by Sinéad O’Connor
The Swedish Art of Aging Well by Margareta Magnusson

More from Literary Potpourri
Parisian Days by Banine
Summers Under the Tamarind Tree by Sumayya Usmani

More from Shoe’s Seeds & Stories:
Medicine Wheel for the Planet by Dr. Jennifer Grenz
Kokoro by Beth Kempton

More from What? Me Read?
The Islandman by Tomás O’Crohan
Hunting the Falcon by John Grey and Julia Fox

More from Head Subhead:
This Is What It Sounds Like: A Legendary Producer Turned Neuroscientist on Finding Yourself Through Music by Susan Rogers and Ogi Ogas
The Art of Gathering: How We Meet and Why It Matters by Priya Parker

More from Notes in the Margin:
The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel van der Kolk
Words Are My Matter: Writings About Life and Books 2000 – 2016 by Ursula K. Le Guin
A Kind of Mirraculas Paradise: A True Story About Schizophrenia by Sandra Allen
Tell Me a Story: The Life Shaping Power of Our Stories by Daniel Taylor

More from Unsolicited Feedback:
The Creative Act: A Way of Being by Rick Rubin
How Infrastructure Works by Deb Chachra
Around the World in 80 Birds by Mike Unwin
Our Moon by Rebecca Boyle

More from Volatile Rune:
In Search of Mary Shelley: The Girl Who Wrote Frankenstein by Fiona Sampson

More from Adventures in reading, running and working from home:
Diary of a Young Naturalist by Dara McAnulty

More from Readerbuzz:
The Underworld: Journeys to the Depths of the Ocean by Susan Casey

More from Reading, Writing, Working, Playing:
Better Living Through Birding: Notes from a Black Man in the Natural World by Christian Cooper

More from She Seeks Nonfiction:
Inventing Reality by Michael Parenti

More from Silver Button Books :
Ultra-Processed People by Chris van Tulleken

More from Nancy Elin:
The Kingdom, the Power and the Glory by Tim Alberta

More from She Reads Novels
The Black Count by Tom Reiss

More from Hopewell’s Public Library of Life:
How to Keep House While Drowning by K. C. Davis

Which of these books will you pick up?

https://bookstr.com/list/7-tips-for-keeping-your-tbr-under-control/

Mind Openers

I am participating in Nonfiction November to celebrate the ability of books to broaden our horizons! Week 3 is hosted by Rebekah at She Seeks Nonfiction and the discussion is “Mind Openers.” I chose 3 different books for the 3 questions, but really, I probably could have mixed and matched any of these responses.

What nonfiction book or books have impacted the way you see the world in a powerful way?

I feel like An Immense World literally changed the way I see the world! Each chapter focuses on a different sense and how animals may use that sense to navigate their world. I feel like I was made aware of only the tiny corner of perception, the rest of which is forever out of my reach in this human body. (And nearly out of the reach of words, as well!) This very same planet that we share is actually infinite worlds experienced in an infinite myriad of ways. Would I even recognize my own home if I experienced it through a bird’s senses? Could it even be possible to think about life in the same way a fish does? While reading, I repeatedly thought of the saying “if a lion could speak, we could not understand him.” Because of the gap in the very fundamentals of the way we process the world, we will always be alien to each other.

Is there one book that made you rethink everything?

*Everything*? Nothing quite so dramatic – it seems like that would be quite an upheaval! Buddhist Reflections on Everyday Life, however, is helping me to re-shape my thinking. I have often returned to this book over the last year when I need a “reset”.

Is there a book that, if everyone read it, you think the world would be a better place?

I would never assume any one book must be universally read, but I did share a book with my family to make our home a better place…

A year ago, a loved one came out as trans. This was not really surprising to anyone close to her, but some older family members didn’t know how to respond and had a lot of questions. I asked my mom to read Becoming Nicole together with me so we could discuss it, and I think it helped her understand what our loved one has gone through.

I disliked the “sciency” chapters of this book because I felt they were under-researched and that they over-extrapolated from some old/outdated studies of dubious quality. But the biographical chapters were page-turners. I wanted to hug Nicole, to keep her safe.

Trans kids who are allowed to go by their preferred name are significantly less likely to commit suicide. What else does one need to know? What other metric of morality could possibly be more important than protecting kids’ lives? If more people read this book, I think the world would be a better place for children who are trans.

The greatest power books have is to help us see the world through another’s eyes.

Simple Salmon Cakes

I already have a tuna patty recipe on this blog… perhaps it seems silly to have a separate post for something so similar with salmon? I love the way these salmon cakes turn out, though, and the little bit of extra flavor they get from the herbs. Even my 2 and a half year old eats these with some steamed broccoli. I also think they would go well with a Ceasar salad and some potatoes. Or you could try topping them with pickled red onions and putting it all in a pita. There are many possibilities, although to be honest, I usually eat them plain, still standing impatiently next to the stove.

Simple Salmon Cakes – adapted from Eating Well

1 teaspoon extra-virgin olive oil plus 1 tablespoons, divided
1/4 cup finely diced onion
2 tablespoons finely diced celery
1 tablespoons chopped fresh parsley
1 (6-ounce) can unsalted boneless, skinless salmon, drained
1 large egg, lightly beaten
1 scant teaspoon Dijon mustard
1/4 cup breadcrumbs
1/4 teaspoon ground pepper
1 lemon, cut into wedges for serving (optional)
Creamy Dill Sauce for serving (optional)

Saute the vegetables Heat 1 teaspoon oil in a skillet (I use my cast-iron) over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley. Remove from heat and transfer to a small bowl; wipe out the pan.

Make the patties Place salmon in a medium bowl and lightly flake apart with a fork. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 4 patties, about 1/4 cup each and 3 inches in diameter.

Cook the patties Heat 1 tablespoon oil in the pan over medium heat. Add the patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over and cook until cooked through and golden brown on the other side, 2 to 3 minutes more. Transfer to a plate

Serve the salmon cakes with dill sauce and lemon wedges, or with whatever toppings and sides you desire

For the dill sauce:
2 Tablespoons mayonnaise
2 Tablespoons plain yogurt
1 scallion, thinly sliced
1 1/2 teaspoons lemon juice
1 1/2 teaspoons finely chopped fresh dill (or parsley)
Freshly ground pepper, to taste

Mix all ingredients together and enjoy on fish cakes, sandwiches, noodles, or anything you wish

Sweet Potato, Black Bean, and Rice Skillet

Every fall I get a craving for orange vegetables… sweet potatoes, butternut squash, pumpkin… My family also loves beans. (I affectionately call my older daughter my “beanie baby”!) This recipe which I have made a number of times has both! I love it because 1) it is full of tasty vegetarian nutrition and 2) it is very easy and only requires one pan. I like to use my cast iron for this. I also like to add in extra sweet potato. I have found that using a jalapeno-based salsa makes this taste overly bright, so now I lean towards using tomato based salsas. Recipe Runner also suggests adding corn, diced zucchini, spinach, or a can of fire roasted tomatoes if desired.

Sweet Potato, Black Bean, and Rice Skillet – adapted from Recipe Runner
Serves 4
1 tablespoon olive oil
2 cups peeled and diced sweet potato
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
4 ounces diced green chiles
1/2 cup salsa or salsa verde (smooth, not chunky)
2 cups cooked brown rice
15 ounce can low sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
Juice of a lime
1/2 cup shredded cheddar, colby jack, or monterey jack cheese

Cook the sweet potatoes: Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they’re fork tender, approximately 4 more minutes.

Mix in the other ingredients: Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.

Top with cheese: Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm.

Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.

Book Pairings

I am participating in Nonfiction November this year to celebrate curiosity, learning, and inspiration in reading. Week 3 is hosted by Liz at Adventures in reading, running and working from home and the topic is Book Pairings. I’ve done a similar post before when I happened to read Bury My Heart at Wounded Knee and There, There in the same season.

Last year, I read Finding the Mother Tree: Discovering the Wisdom of the Forest. I loved the description of trees sharing nutrients and even information among each other for the health of the forest. This year, I read Entangled Life: How Fungi Make Our Worlds, Change Our Minds, and Shape Our Futures by Merlin Sheldrake. Sheldrake not only mentions Simard’s work, but expands on how the “wood wide web” really all comes down to the fungal networks in the soil. It made everything I learned from Simard’s work clearer and also helped me to appreciate even more the beautiful balance of nature. …And speaking of book pairings: Sheldrake mentions two other non-fiction writers I love: Robin Wall Kimmerer and Ed Yong; *as well as* my two favorite fiction writers: J.R.R. Tolkien and Ursula K. LeGuin.

My next book to pair with Finding the Mother Tree will be The Overstory by Richard Powers. Apparently, Powers was inspired by Simard’s work and even based a character on her in this Pulitzer Prize-winning novel. I wonder if the fungal networks will make an appearance, too!

Grilled Chicken Souvlaki

Souvlaki is a Greek meal of meat (often pork) grilled on skewers and served hot. This is a regular cook-out item that Joe’s parents make at home, although Joe and I make it differently than they do. This chicken souvlaki recipe has become one of our frequently-made favorites. At the end of September, we had one last cookout with friends and this is what we made; it was a hit with everyone there!

Chicken Souvlaki – adapted from The Mediterranean Dish
Makes 5-6 skewers
Ingredients
5 garlic cloves, peeled and smashed
1 tbsp dried oregano
½ tsp dried rosemary
½ tsp sweet paprika
½ tsp each Kosher salt and black pepper
2 Tbsp extra virgin olive oil
2 Tbsp dry white wine
Juice of ½ lemon
1 bay leaf
1 1/4 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
For serving:
Pita bread
Tzatziki Sauce
Sliced tomato and onions

1. Prepare the marinade: Add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice to a blender and pulse until well combined.
2. Marinate the chicken: Place chicken in a large bowl and add bay leaves. Pour the marinade over and stir to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate for 2 hours or overnight.
3. Make the skewers: Soak 6 wooden skewers in water for 30 to 45 minutes. When ready, thread marinated chicken pieces through the skewers.
4. Grill: Brush the grill grates with a little oil and heat over medium-high heat. Place chicken skewers on grill (or cook in batches on a griddle) until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. While grilling, brush lightly with the marinade. Discard any remaining marinade after cooking.
5. Set: Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.
6. Assemble pitas: First, spread Tzatziki sauce on pita, remove chicken from the skewers and add chicken pieces to the pita, then add tomato and onion slices. This also tastes great with a salad or some hummus on the side!

*Want to make this when grilling out isn’t an option? Joe has often put the chicken pieces with a little extra marinade in a cast iron skillet on the stove and cooked it on the stove top until done. Still very delicious!

Choosing Nonfiction

I am participating in Nonfiction November this year to celebrate reading nonfiction of all varieties! Week 2 is hosted by Frances at Volatile Rune and the discussion is “Choosing Nonfiction”.

What are you looking for when you pick up a nonfiction book?

Well, I still feel like I’m kind of “new” to reading nonfiction. Often, what I’m looking for is a recommendation! Really what I want is something well-written and well-researched on a topic of interest to me… although it sounds kind of obvious when stated that way, doesn’t it?

Do you have a particular topic you’re attracted to?

I particularly like nature writing, social justice, human history, Ireland, and food writing.

Do you have a particular writing style that works best?

I don’t think so. I don’t have any style preferences, so long as it is done well.

When you look at a nonfiction book, does the title or cover influence you? If so, share a title or cover which you find striking.

I think it would hard to say it doesn’t; not because I actively choose based on the cover, just because I may overlook something with a bland cover or stop and take a second look at something with an eye catching cover. There’s no fault or virtue in the cover of a book, but it just happens that a book with a good cover will get more time/chances to convince me to pick it up.

I definitely liked the cover for Entangled Life, and I think the cover for Say Nothing is pretty sharp, as well.

My Year in Nonfiction

Nonfiction November is here! Adult me hasn’t been much of a non-fiction reader, up until the last couple years when I have been trying to expand my reading habits. Honestly, I credit What’s Nonfiction? with a big chunk of my renewed interest. After finishing grad school, reading nonfiction often made me feel like I needed to be highlighting, annotating, and making study materials; I would feel overwhelmed sometimes or guilty that I wasn’t remembering everything. Reading Rennie’s blog opened my eyes to the variety of nonfiction that is actually out there and whetted my appetite for facts. 

This is the first time I have participated in Nonfiction November. Week 1 is hosted by Heather at Based on a True Story and the discussion is “My Year in Nonfiction”.

So far this year, I have read less than I hoped or wished. New baby and new job have been taking up all my energy. So far have read/am reading 35 books, and 8 are nonfiction. Of those, 4 are parenting books, 2 nature reading, 1 biography, and 1 religion.

Parenting

How to Talk So Little Kids Will Listen by Joanna Faber and Julie King
This has been the most useful parenting book I have read so far. I literally started crying the first time I attempted using one of the methods and was able to connect with my toddler better about her difficulty sleeping – something that had previously lead to a despairing level of tantrums. I was also able to get her to pick up her crayons and other great things which had previously been massive sources of frustration.

Oh Crap! Potty Training by Jamie Glowacki
Oof. I was feeling nervous and overwhelmed by the prospect of potty training and this book amped my anxiety up to 11. I was convinced I had waited too long, that if I didn’t do everything perfectly I would fail, and that my toddler would never be potty trained and hate me forever. The author literally yells at you in all caps. BUT her method worked really well for us. Still, I cannot recommend this book.

The First Time Parent’s Guide to Potty Training by Jazmine McCoy
Basically the same 3 day method as above, but the book is written and organized far better, it’s more realistic about what parents are going through, it’s less sexist. It’s just better all around. 

The Whole Brain Child by by Daniel J. Siegel and Tina Payne Bryson
I haven’t finished reading this one yet, but so far I am liking it. Honestly, I’m getting a lot of good info about my *own* mental health, too! Maybe that was the authors’ sneaky plan to get parents to work on their issues all along…

Nature

An Immense World by Ed Yong
This book was a lot of fun and kind of a mind trip to try and get my head around the way other animals experience the world. Sometimes I had the thought that we almost might as well not be on the same planet or from the same reality as another being whose way of navigating life is so utterly different from ours.

Entangled Life by Merlin Sheldrake 
Although I liked this book a lot, I did not love it as much as I hoped. I learned some very interesting things about fungi, but I found the book wasn’t organized in a way that I enjoyed. Sheldrake also spends a lot of time focusing on magic mushrooms, and although this is a subject that interests me too, I was really looking for more about the biology and ecology of fungi.

Biography

Becoming Nicole by Amy Ellis Nutt
I suggested this to my mom to read together and discuss after my sister-in-law came out as trans. Nicole’s story was very affecting. It’s impossible to not have your heart break when she talks of hating her male body at such a young age, and impossible not to love her spirit, or to root for her as she gets older. 

Religion

A Deeper Beauty: Buddhist Reflections on Everyday Life by Paramananda
I have been reading this slowly throughout the year. Every minute I have spent with it or thinking about it has been worthwhile.

I am looking forward to Nonfiction November this year, and looking forward to furthering my journey with nonfiction reading.

Zucchini Fritters for the End of Summer

It’s that time of year for an abundance of zucchini. Last year, I made these zucchini fritters on repeat for lunches with my daughter. I started using chia seeds instead of egg – first because I ran out of eggs one day, and then because I loved the texture of these fritters even better than the original version! I didn’t plant a garden this year, but I still ended up with some zucchini from friends and made these (and zoodles! and ratatouille! and an inedible scarpaccia that Joe and I ended up throwing away!) for the family.

Zucchini Fritters – adapted from Smitten Kitchen

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
1/4 onion, chopped small ( or 2 scallions)
1 Tablespoon chia seeds
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

Shred the zucchini: Trim the ends off your zucchini and grate it on the large holes of a box grater. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.

Prep your chia seeds: While the zucchini is draining, mix 1 tablespoon seeds with 3 tablespoons water, stir briefly, then let them sit.

Wring out the zucchini: Wrap the zucchini shreds up in a clean dishtowel or piece of cheese cloth and wring it out tightly over the sink – you will get a lot of water!

Make the batter: Return zucchini shreds to bowl. Add a dash of salt if desired. Stir in onion/scallions, chia mixture, and some freshly ground black pepper. Separately in a tiny dish, whisk together flour and baking powder, then stir the mixture into the zucchini batter.

Cook the fritters: In a large heavy skillet heat 2 glugs of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly pat them with the back of your spatula to slightly flatten. Cook the fritters over moderately high heat until the edges underneath are golden, about 5 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 5 minutes more.

Drain: Set the fritters briefly on paper towels to absorb excess oil.

Serve warm on their own or with a dipping sauce

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Lactation Cookies Aren’t Just For Moms

Do I feel a little silly posting a recipe for “lactation cookies”? Yes. Are these cookies utterly devourable? Also yes. It’s not just me eating them, either – my whole family can’t get enough of them. They’re made with whole grain flour, flax seed, and brewer’s yeast for a nutty, malty-tasting mouthful. Do they work for people who are breastfeeding to improve milk supply? Eh, who knows… But nursing a baby requires about 500 additional calories a day so I’ve been eating non-stop and these are a tasty way to get what I need.

Lactation Cookies adapted from How Sweet Eats

Yield: 24 to 36 cookies

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 5 tablespoons brewers yeast
• 3 tablespoons ground flaxseed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 16 tablespoons unsalted butter
• 1 1/2 cups cane sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups dark chocolate chunks

Instructions

• 1) In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
• 2) In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
• 3) Scoop the dough into balls and place on a baking sheet about 2 inches apart. Bake for 15 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.