From the Wizarding Archive (Volumes 1 & 2): Curated Writing from the World of Harry Potter by J.K. Rowling
My rating: 5 of 5 stars
When my audio version of this book dropped yesterday I found myself immersed in a world that is as much fun and magical as what I found in the original Harry Potter books. It is difficult to stop.
Every writer has their own process. I learned about JK Rowling’s collection of boxes with her bits and pieces of background, thoughts, hints, etc. years ago. Being able to delve into the boxes and find out more about all sorts of people, places, and things has been great fun.
The audio version is narrated by Evanna Lynch, Hugh Quarshie, Finlay Robertson, Lara Sawalha. There are sound effects in the background, too. The experience adds layers to the work, making it even more interesting than just reading from a page…although I can imagine that would be fun, too.
As one of those folks who love the extras on DVDs, this collection of essays has fulfilled that passion. While it might not be to everyone’s taste, for those like me who are curious, this is a treasure trove of information that I am sure will inform my next listen to the series.
View all my reviews
Month: August 2024
Chicken Options
I love a good roast chicken as much as the next person and I think a rotisserie chicken is wonderful, but…
I won’t lie, I love a good roast chicken. In fact, I have trouble not nibbling away at one, which could prove problematic. 😀 I love the potential of a roast chicken. Think of the meals that I could make out one: Roast on Monday, pot pie on Wednesday, soup on Friday… And, speaking of soup, I could make my own broth.
The only down side (besides my nibbling away at it) is that in order to get the meat off the carcass and use it, I will have to sit down and actually pull the meat off the carcass. Now, this isn’t a huge endeavor and it could be quite relaxing (queue some music or an audio book in the background…).
But what if I don’t have the time to do all that? Or, let’s be honest for a minute, if I just don’t want to do all of that?
I’ve long been a fan of large flats of boneless, skinless chicken breasts and thighs. While they cost a bit more* than a whole bird, the savings is in the fact that I don’t have to spend the time removing the skin and bones. All I have to do is put them in either the slow cooker or the oven and let them cook. The end result is a pot of cooked chicken that I can use for soups, casseroles, pasta bakes, etc.
*Yes, I am actually paying for someone else to do that work for me.
It is worth taking the time to see what your local markets carry and their price points. In my area, for example, it is not a huge difference between buying a whole bird, buying a rotisserie chicken, or buying the parts. The difference comes when you check different stores.
You can also look at the freezer case and check the prices for the frozen chicken that is not precooked. Don’t forget to check to see if the meat has been enhanced. You may not want that.
Chef John recently posted a Chicken Pot Pie Pasta recipe that caught my attention. I think the idea is a good one and is flexible enough to allow you to decide how you prepare the chicken. I would serve it with biscuits on the side. The only potential downside is the pasta will continue to soak up the sauce…but then depending upon how many you are feeding, this won’t be an issue. Check it out:
Before I Forget
I know lots of folks are a bit (!) intimidated by roasting a bird, be it chicken or turkey. My suggestion to those folks is to start small, with a chicken, and do at least one or two a month to get the hang of it. Then, when the holidays come around and you are facing the chore of roasting the Holiday Turkey, all you will really need to do is adjust your process from roasting a chicken to a turkey. Believe it or not, it really is that simple.
You can do this!
The Joy of Vintage Cookbooks
Or, how to get out of the boring meal rut.
One of the best kept secrets of any long term cook is the stash of old recipes. Really. You might be tempted to say that the collection of Mom or Grandmom’s favorites is a great resource, but I would suggest that you take a leaf from Mom or Grandmom and check out their favorite resources. Old cookbooks.
I can hear you, but bear with me.
What we might call ‘vintage’ was state of the art in their day. They were the showcase of the latest method, available ingredients, and (believe it or not) fashion of their day. And all of that changes far more often than we might think.
Decades ago I bought a huge 3 ring binder cookbook from a favorite household magazine of the day only to discover that every single page required processed foods. Boxes. Cans. Freezer containers. You name it. It really was a reflection of the idea of how mainstream folks cooked at that time. It was worthless to me.
While the latest and greatest might be fun for a bit, I find I like to check out recipes from times where money was tight (sound familiar?), available foods were mostly seasonal, and the flavor profile was less In Your Face.
I love catching Glen And Friends on Sunday morning where Glen dives into a vintage recipe. He comes up with some seriously interesting stuff. He seasons it with Good To Know Information and tops it off with encouragement to play in your own kitchen.
I also like to browse the used bookstores and find some cookbooks that pique my interesting. I have also been indulging in some books and magazines via Amazon’s Kindle Unlimited subscription feature. I’ve been able to browse lots of cookbooks and magazines to find those that I want to own and weed out the ones I don’t.
Vintage recipes give me options that add something interesting to my meal plans and often don’t break the budget.
Happy browsing!
Sometimes All You Need
Is a cup of coffee, a tasty munchy and the comics.
When the world becomes a bit chaotic, or the noise is just too much, there is a blessing to be had while sitting down with the goodies noted above and spending a little time to enjoy each in its own way.
A Hint of Fall Is In The Air
It has been a rainy morning here at the Barn. Granted it hasn’t been stormy or windy, just a nice drizzle and cool temps (67 degrees). I had the door open to the screen for a few minutes today.
Pure bliss!
It won’t last, we are looking at highs in the high 90s by the end of the week, but for right now it is exactly what is needed. A lovely start to a nice day.
Here’s hoping your day, your week, is a nice one!
Oooh, This Looks Interesting…And Easy
Chicken Paella
I love rice dishes. Generally they are easy to make and the flavors meld wonderfully with the rice. I also love the idea of paella but realistically that dish, wonderful as it might be, just is not in my wheelhouse. I don’t care for seafood that much, the expense can be inhibiting, and I don’t see myself making it. Swap out some ingredients, however, make it more budget friendly, and we have an entirely different POV.
Taste Of Home published a chicken paella recipe that caught my eye. Check it out HERE. It could easily be increased to feed more people, but this is a great quantity for one or two people. It is easy to make and won’t blow the budget.
What do you think? Will you give it a try?
Looking For A Chuckle?
During the past few weeks I managed to come across a YouTube channel that makes me smile even before I click on the link.
Letters Live is one of those anthology channels that takes an idea and runs with it. Frankly, I don’t know which is better, the letters or the performers who read them.
Letters Live is a celebration of the power of literary correspondence. The letters themselves cover a wide variety of subjects. There is a sense of the absurd in a few while others take great joy using language to its’ greatest effect. Part of the fun is simply not knowing exactly what you are getting into until you are already there…
I looked for something to share here but, honestly, there are far too many wonderful choices. Nine years worth.
If you are interested in a chuckle, not to mention the potential belly laugh, check out the link to the channel and settle in.
Enjoy!
Fall Is Just Around The Corner
Hallelujah!
I know many of you are in the midst of Back To School. I wish you well. Along with a lot of peace, quiet, and calm. Which will come eventually. LOL!
After weeks of 95+ degree heat (and yes I know it is the end of July beginning of August Dog Days of Summer) we have finally had a break that might (fingers crossed) include some rain. A welcome break indeed!
Yesterday I spent some time browsing my local market on Instacart and found some things I had not seen before. So, I ordered a few of them. My goal is to get back to a more sensible eating plan which would include more fruit and veg. I currently have some luscious seedless green grapes occupying a place of honor on my kitchen counter. Right where it is easy to grab a few for a quick munch. 😀
I’ve been thinking about that White Sauce recipe I posted earlier. There are so many opportunities to use it. Double it for a wonderful cream soup. Add some cheese to make a luscious cheese sauce. Drop in some sauteed mushrooms and before you know it you have a lovely mushroom soup. Want to make it extra rich? Use evaporated milk instead of the regular milk. It is an easy fix: If you need 1 cup of milk, combine 1/2 cup of water to 1/2 cup of evaporated milk. Easy and the results are rich and tasty with the added bonus of saving some money, too.
In my craft room I am looking at a variety of projects. The problem is that I am just looking. LOL!
I was thrilled to see an update on Sola over on YouTube. It made me smile. What a lovely dog!
Also on the Enjoyment List is MeTV Toons which I am watching via FrndlyTV. Yes, I would have preferred to have the channel via antenna but that hasn’t happened and I would be surprised if it did anytime soon. We still don’t have access to MeTV+.
The lineup has changed a bit as shows run through episodes and move to the next in the time slot but overall the experience has been great. I really enjoyed their salute to Bugs Bunny’s Birthday.
Overall, the end of summer has been reasonably enjoyable. I hope you can say the same, too.
A Sauce By Any Other Name
The classic Bechamel (white) sauce is the basis for many sauces.
Simple ingredients combine to make a simple white sauce that you can enhance with a myriad of ingredients. If you are looking for an alternative to the ubiquitous can of ‘cream of ‘ soups, a white sauce is it.
Once the sauce is done you can add flavorings like onion, garlic, cheese, sauteed mushrooms, etc.
Enjoy!
Basic White Sauce
The Basic White Sauce is a 'mother' sauce. It is the foundation for a variety of sauces used for soups, pasta dishes, and more.
Ingredients
- THIN SAUCE
- 1 Tbsp Butter
- 1 Tbsp Flour
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1 Cup Milk
- MEDIUM SAUCE
- 2 – 3 Tbsp Butter
- 2 – 3 Tbsp Flour
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1 Cup Milk
- THICK SAUCE
- 4 Tbsp Butter
- 4 Tbsp Flour
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1 Cup Milk
Instructions
- Melt the butter over low heat in a heavy bottom sauce pan.
- Add flour and seasonings, stirring until mixture is smooth and bubbly.
- Remove from heat and add the milk stirring to combine. Return to heat and bring to a boil stirring constantly for 1 minute.
- Cook until thickened, approximately 10 minutes for best flavor.
Notes
If sauce is too thick add milk in small amounts until it reaches the right consistency.
Using a wire whip helps keep lumps from forming but don’t forget to get into the corners of the pot.
Watch carefully so it does not burn.
Getting Ready For A Reset
Recently I mentioned that I was looking forward to cooking in cooler weather. I have started looking at my pantry and contemplating menu plans. I have started using my OurGroceries app more, too. I don’t know about you but I am ready for some changes. I’m looking at recipes I have told myself forever that I want to try. What am I waiting for? I have looked up recipes I really enjoyed but hardly ever make. Why?
Heading into Back To School I know it can be difficult to contemplate the changes that some families will be making as the kids return to school and the home schedule shifts. I don’t have those issues, but I can empathize.
I am also looking at my craft room and reminding myself of projects I wanted to start (we won’t think about how long ago that has been) but never did. They won’t take long, but they do require some effort. I don’t have to purchase anything for them, either.
it is easy to get caught up in whatever captures your attention at the moment, but for me, I need to consider looking a bit farther down the street, if not the road. I like to keep my mind working. Crafting and cookery will assist that.
Reclaiming The Self
A friend of mine mentioned that she was looking forward to reclaiming herself and her time. I agree! When we are dealing with health issues we can often get caught in the trap of ‘I just don’t feel like it’ to the point where even when we do feel like it we don’t actually do it. When we are dealing with weather issues or those interruptions that keep us from living our best lives, that, too, can become habit forming.
Perhaps the best way to reclaim ourselves is to actually do what we keep putting off?
Here’s to a reset, a fresh start, a return to … normal?