A - B - C

A. I finished The Physick Book of Deliverance Dane. I must say it was a unique reading experience. Let me explain. Normally when I read a book I either like the book and can’t put it down, or I don’t like the book and therefore can barely bring myself to read it. With this book I will honestly say that I really liked it. I thought that the author addressed the Salem witch trials in a new and unique way. The characters were fascinating and the intertwining of the two plots was wonderful. The odd thing was I could put it down. I would read, loving every minute of it, and then put the book down for days. When I came back to it, I was once again totally engrossed in the novel.


B. I reread Persuasion by Jane Austin. It is undoubtedly one of my favorite Jane Austin books. If you haven’t read it you should. I believe that this novel is often overlooked and it shouldn’t be. It is the tender story of a young woman, Anne, who was persuaded not to marry a man she loved. I am sure that you will find Anne as interesting a character as I do.


C. Mom was requesting a recipe so I am including one. This is one that I tried while I was not eating any sugar or starchy foods. It is a very simple salad that is surprisingly filling. You can make a larger individual salad and have this alone, or use it as a smaller salad with dinner. This comes from a Pampered Chef cookbook.
Pecan-Crusted Mozzarella Salad
1/3 cup pecan halves
1/2 oz Parmesan Cheese, grated
½ 16-oz log fresh mozzarella cheese
1 tbsp all-purpose flour
1 egg
1/3 cup panko bread crumbs
2 tsp olive oil
1/2 cup prepared balsamic vinaigrette
2 tsp Dijon Mustard
1 cup grape tomatoes
6 cups mixed green salad blend
1. Cut and coat mozzarella
Finely chop pecans. Slice mozzarella cheese into eight rounds about 1/2 inch thick. Place flour in first coating tray. Lightly beat egg in second tray. Combine pecans, parmesan cheese and bread crumbs in third tray. Lightly dredge each mozzarella round in flower, shaking off excess; dip into egg and them into pecan mixture, coating evenly.
2. Cook mozzarella rounds
Add oil to skillet; heat over medium heat 1-3 minutes or until simmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.
3. Prepare vinaigrette and serve
Add vinaigrette and mustard in small bowl; whisk until well blended. Cut tomatoes in half. Divide mixed greens and tomatoes among serving plates; drizzle with vinaigrette and top with mozzarella rounds.