Summer Reading List

I am a voracious reader. It started early in my life, hiding in bed under the sheets, flashlight in hand. I would stay up late to read anything I could get my hands on. I loved reading more than anything else as a child - it was transporting for this awkward little girl to adventure with the brave women she read about.

I especially loved summer. Unencumbered by homework, I could read to my heart's content. As we enter into these warmer days, nothing says summer more than the humid smell of old books.


So in that grand tradition, I am bringing a stack along with me to vacation. Since I love reading other people's book lists, I thought I'd list what I am schlepping along. I would also like to know: What are you reading this summer?

Maya Angelou: Letter to my Daughter (a book of wisdom dedicated to the daughters Maya sees all around her)
Ruth Reichl: Tender at the Bone (a memoir about growing up at the kitchen table)
Ruth Reichl: Garlic and Sapphires (about her life as a nytimes food critic)
Bill Bryson: A Walk in the Woods (a very funny and interesting tale of his journey through the appalachian trail.)
Kennedy, Robert E.: Zen Spirit, Christian Spirit: The Place of Zen in Christian Life (written by a professor who has a doctorate in theology, one in psychology, and teaches Japanese language)
Dave Barry: Dave Barry Slept Here: A sort-of history of the United States. (I need some good laughs on the plane).
Pema Chodron: The Places that Scare You (A witty and beautiful book on living mindfully by a buddhist nun)

Shredding!

Jillian Michaels, you are brutal!

So, I'm doing the extremely popular "30 day shred" by Jillian, who was made famous through the "Biggest Loser" show for being one tough trainer.

My whole life, I've been no bigger than a string bean, and have never given much thought to working out (just check out my grades in gym...yikes!). I've (happily) gained weight over the past few years, but gained a buddha belly with it. So with a Colorado vacation looming and bathing suit season upon us, I've decided to take charge and tone up a bit. Plus, I'd like to be in better shape.

So I've heard amazing things about this video. Inches lost, pounds lost, stomachs sculpted, arms buff - all within 30 days! Now, of course, I'm not looking to take off weight - just a little tone up would be nice.

Cut to scene where I am laying on the floor, panting and sweating, little 1 pound dumbells rolling out of my hand. The workout is only 20 minutes long, but it is rough. I find myself wanting to scream expletives at the screen, furious at this woman who tells me "if 400 pound people can do jumping jacks, so can you!" Five days later, I was still struggling through some of the pushups, but had taken 2 full inches off my waist! I'm now on day 9, and still working hard - though I regained a little bit around my middle because of a day of blood sugar issues where I had to eat a lot. I expect they will quickly disappear, though.

So look out Colorado! I'm hitting your mountains with a shredded body! Or, at least, I won't be panting after 10 minutes of hiking.

(Almost) Meatless Menu for the Week

I am a cookbook hussy. I don't own any, but I frequent the library - take one out, have a good time with it - maybe even copy some recipes - and then send it right back, only to see each other occasionally through many hastily scrawled index cards that I will half-follow.

Mostly, I am on the search for "the one" - the cookbook that will give me the goldmine of nearly meatless recipes, that I will love so much I must rush to the store immediately and purchase my own copy. The Moosewood Cookbooks have come very close, for anyone who is interested.

In any case, for any of you trying to cut down on meat consumption and up the veggies, here's my menu for the week. Sometimes it is helpful to see what other people are making - that's often where I get my ideas.

Menu

Black Bean and Chipotle Soup

Roasted Split Chicken with Mustard Crust
(scallion and cheddar biscuits, fresh peas)

Fiery Angel Hair Pasta
(garlic sauteed broccolini, focaccia)

Provencal Vegetable Soup
(french bread)

Scrambled eggs with Rosemary Roasted potatoes
(rye toast with greek yogurt and strawberries)

Papparadelle with Broccolini and Asparagus in a Lemon Cream Sauce
(side salad with lemon poppy dressing)

What is your favorite vegetarian dish?

Provencal Vegetable Soup with Pistou

Rainy spring days are enchanting. There is something magical about a gentle rain soaking into my flowers, stirring the honey-scented alyssum, nourishing the rosemary and the fragrant basil growing in my yard.

On days like these I want to linger around my kitchen, stirring great steaming pots full of fresh-picked spring vegetables. This soup hit all of the right spots - the pistou from my gangly basil plants, freshly scrubbed new potatoes, baby carrots recently pulled from the warming earth. And, of course, eating it all while watching the rain patter on the windows.

Provencal Vegetable Soup with Pistou
Adapted from Ina Garten

2 Tbsp good olive oil
2 cup chopped onions (2 onions)
2 cup chopped leeks, white and light green parts (2 to 4 leeks)
3 cup 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cup 1/2-inch-diced carrots (1 pound)
1 1/2 Tbsp kosher salt
1 Tps freshly ground black pepper
3 qrt homemade chicken stock or canned broth
1 Tps saffron threads
1/2 lb haricots verts, ends removed and cut in 1/2
4 oz Papparadelle, broken into small pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Pistou:
4 lg garlic cloves
1/4 cup tomato paste
24 lg basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil


Pistou: Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Soup:
Heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and sauté over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.