List of Books read

Just a thought but would it be possible to get a list on here of the books that have been read so we have a reference for future book selections.

Thank you Sue for a lovely Tuesday evening!

Just wanted to post the dressing for my salad which is super easy and good, particularly when paired with fresh red leaf lettuce, creamy goat cheese, red onion, lots of grape tomatoes, peppers, sunflower sprouts and toasted almonds.

DRESSING
(1/2) cup cranberry juice (pure, not from concentrate)
1 tablespoon lemon juice
1 tablespoon dried cranberries, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh parsley
2 teaspoons ground almonds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
2 teaspoons salt
1 tablespoon white sugar
1/3 cup vegetable oil

DIRECTIONS
Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

Sacred Hearts Press Release

Hello Afictionados!

Thanks for Tuesday night, Sue! Everything was smashing; is there any chance we'll see some of those salad recipes on our blog? Just a thought.

I wanted to let you all know that I received a letter from a book promoter after our article ran in the Globe & she's sending me a promo-package for 'Sacred Hearts' by Sarah Dunant. I thought I'd attach the press release for your perusal, as it looks really intriguing. I'll read the book when I get it and perhaps we'll put it on our list for next fall. You'll see that there's a music cd that accompanies the book so I can imagine a full-on 'theme' meeting. Keep your eyes open for nun's habits!

OOPS...I can't attach the press release so watch for an email!

The Book of Negroes

HI Ladies!

As it is presently 9 pm - I am sure you are currently eating yummy food and discussing the amazing Aminata. I enjoyed the book very much and had a hard time putting it down to get other things done.

I am obviously not there with you, but I am in spirit - Colin was at our staff end of year golf social and I was home with the kids.... it is a bit late to show up now and I'm already in P.J.'s!

Thank you for hosting Sue and I apologize for the late R.S.V.P.

A very happy summer filled with lots of quality reading time to all of you!

xo Jill

the Book of Negroes

Came across this website with lots of interesting info to supplement June's Book of Negroes if interested- http://www.blackloyalist.com/canadiandigitalcollection/wireframe.htm

Really enjoying the book so far.

PS had lots of good feedback from friends in Ontario and locally who enjoyed our article in the Globe.

See you on the 23rd!

Globe trotters

You girls looked amazing in the Globe today!  Kudos to Jen for submitting the idea & Amanda for generating interest with the blog.  No doubt you've inspired a lot of other bookclubs to blog & to party at the beach!  Cheers!

Mint Flat Bread with Green Onion Pesto

NOTE - Australian tablespoons are four teaspoons, not three like in Canada. IE two tablespoons of oil is actually two tablespoons and two teaspoons with our measuring utensils.

It calls for self-raising flour which equals one cup of flour and one teaspon of baking powder.

2 cups (300g) self-raising flour
2 tablespoons olive oil
2 cups grated haloumi
1 cup boiling water
1 cup mint leaves, plus extra for garnish
sea salt flakes, to serve

Pesto

1/2 cup chopped green onions
1/2 cup chopped mint
2 cloves garlic, crushed
3/4 cup olive oil
sea salt and cracked black pepper

To make the pesto, place the green onion, mint, oil, garlic, salt and pepper in a bowl and stir to combine. Set aside.

Place the flour, oil, haloumi, water and mint in a bowl and mix well to form a soft dough. Set aside for 15 minutes to rest.Turn out onto a lightly floured surgace and divde into eight pieces. Roll each piece out to 30 cm long. Top with extra minut leaves. Brush with the pesto. Heat a large non-stick frying pan over medium heat. Cook bread, in batches, for 1-2 minutes each side or until golden and crisp. Brush with the remaining pesto and sprinkle with salt to serve.

The Fat Woman

Hi all,

My other bookclub is reading the Fat Woman and some of the women are having a hard time finding the book.

Do any of you have a copy that I can borrow to share within the group?

Thanks!

Lisa

Secrets of the yum...

Toasted Israeli Couscous Salad with Cucumber, Mint and Feta


1 cup small-diced feta cheese
fresh ground black pepper
1 tsp. finely grated lemon zest
2 Tbs. fresh lemon juice, more as needed
1/4 cup extra virgin olive oil
1/2 cup coarsely chopped fresh spearmint or peppermint,additional sprigs for garnish
Kosher Salt
1 medium English cucumber, peeled and finely diced (2 cups)
1 cup Israeli couscous

In a large saucepan, bring 2 quarts well-salted water to a boil.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.
You can refrigerate the salad for up to 4 hours; toss before serving.