Peasreads: Between You and Us

Between You and Us By Kendra Broekhuis

What a good read. Heartbreaking. But so beautiful. I always think I know what I will do when put into situations when it comes to my children. What a ride this book is!

Reading the author's take on this impossible choice was so interesting and heartbreaking. 

Book Description

When a grieving woman unexpectedly steps into a different version of her life, she must choose between the husband she loves and the daughter she lost in this brave, gripping novel.

“A beautiful story that will make you rethink all the moments you’ve wished for a different outcome.”—Johanna Rojas Vann, author of An American Immigrant

Two possible lives to live. One impossible choice to make.

When Leona Warlon heads across the city to meet her husband, David, for a rare dinner out, she hopes they can share a moment of relief after their year of loss. But Leona quickly realizes this is no ordinary date night. She hasn’t just stepped into an upscale ristorante; she’s stepped into a different version of her life. One in which her marriage is no longer tender, in which her days are pressured by her powerful in-laws, and in which her precious baby girl lived.

Now Leona must weigh the bitter and sweet of both trajectories, facing an unimaginable choice: Stay in a world where tragedy hasn’t struck but where the meaningful life she built with David is gone? Or return to a reality that’s filled with struggle and sorrow but also deep and enduring love?

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I received this egalley from NetGalley and Penguin Random House I was under no obligation to give a review. All opinions are my own. 

Peasreads: Tales of Green Tea Notes from a Centuries-Old Kyoto Teahouse by Miyako Watanabe with Cathy Hirano (Translator)

A slice of life book about a 300-year-old tea shop that is just delightful. Some basic recipes that seem simple but are so informative as far as time and temperature for brewing different teas. The author tells us how each tea is grown and when it is harvested. There is history woven in with how tea and the tearoom have progressed with the times. I wish I could visit during all the seasons to see their different decor and taste their seasonal offerings. Lovely storytelling that makes you want to explore the region. There are some fun doodles in the book, but it is not really a book to flip through for art. Just scattered throughout, and cute. Ippodo has a website and ships their tea all over the world. I can't wait to try the Hōjicha.

 Description

A charming, lightly illustrated exploration of the history of green tea and matcha, Japanese tea culture, and daily life in Kyoto by the owner of the 300-year-old Ippodo Tea shop.

At the family-owned Ippodo tea store in Kyoto, time passes at the gentle pace of green tea leaves brewing in a kyusu teapot. Written by the store’s current owner, Miyako Watanabe, Tales of Green Tea offers an account of everyday life at this beloved spot, but also of the knowledge, encounters, and discoveries that come with a life steeped in tea.

Composed of short, evocative sections that move through the seasons and engage the senses, along with charming tea-themed illustrations, Tales of Green Tea is at all times moving, nostalgic, funny, and informative. From the historical origins of tea, right up to modern day tea commerce and culture, and many reminiscences in between, we explore the endless flow of tales to be found in a simple cup of tea, alongside best practices for home brewing and recipes for tea snacks.

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Thank you, NetGalley and Atria Books for this galley. I was under no obligation to leave a review. All opinions are my own. 

Peasreads: The Whole30 Fast & Easy Cookbook Revised Edition by Melissa Urban

 

Great recipes, just nothing really new. Some information on whole 3o is revised. The photos are gorgeous. The recipes are Whole30 compliant with some fun new ideas. 

Helpful for beginners. Great for reference.

You can find more Whole 30 content HERE. 

Description

A must-have updated edition of the New York Times bestseller—featuring 35 new quick and easy recipes and updated program guidelines.

This revised edition of the bestselling Whole30 Fast & Easy is updated with 35 brand-new recipes and photos, perfect for weeknight cooking, lunches in a hurry, and hearty breakfasts that still get you out the door on time.

The groundbreaking Whole30 program has helped millions of people transform their lives, bringing about better sleep, more energy, less bloating, and fewer cravings. In this cookbook, bestselling author and Whole30 co-creator Melissa Urban wants to make it even easier to achieve Whole30 success—with over 150 easy-to-make recipes that you can put together in 30 minutes or less. Think dishes like:

Green Chicken Salad with Creamy Avocado Tahini Dressing

Vietnamese-Inspired Pork Tacos

Charred Veggie and Chicken Fajita Wrap

Shrimp and Green Bean Stir Fry with Quick Chili Crisp

Roasted Garlic-Potato Soup with Sausage and Kale

Sheet Pan Buffalo Chicken, Broccoli and Baby Yukons

Featuring hearty and delicious skillet meals, sheet-pan suppers, slow-cook dinners, and cozy noodle bowls, these are dishes anyone can make for a weeknight dinner, quick lunch, or easy breakfast.

This updated edition also includes the new Whole30 guidelines, drawing on the latest research and behavior change science. Whether you’re doing your first Whole30 or your fourth, or looking for some gluten-free, dairy-free, fast and easy recipes, this collection is a must-have for any kitchen.

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Thank you NetGalley and for William Marrow for this egalley. All opinions are my own. I was not obligated to leave a review

Peasreads: The Palace Beneath the Sea A Mermaid Fantasy by Lauren Wiesebron

 

The Palace Beneath the Sea. What a GORGEOUS cover that drew me right in. The cover is a good representation of how beautiful this story and world is. The main character, Nolwenn, is a human who is a lighthouse worker. Her family has operated one of the lighthouses and protects the kingdom from sea monsters.  She does her job well and enjoys it. It's a legacy that she's very proud of. The Nolwenn is in her early 20's. This could a YA read also. 

 The world and word building to describe the setting  is beautiful. I loved the description of the Korrrigez. How they communicate, the nuances of how they sing, and express emotions. Their world and relationship with the environment around them is beautiful. The struggle for Nolwenn is, feeling the pull of the underwater world and the world above. This struggle could be felt keenly as the book progressed. Hard decisions were made by Nolwenn, and like her,  I went back and forth on what the best outcome should be. All in all a solid read with beautiful storytelling and a great plot.  I loved the story. The romance was great but not the main point, more of a subplot for me. 

LGBTQIA+

Closed door spice

Description

The acclaimed author of House of Frost and Feathers returns with a sweeping, lyrical novel inspired by a mermaid folktale filled with exploration, love, adventure, and magic.

A GREAT LOVE. A MYSTERIOUS KINGDOM BENEATH THE WAVES. A DEVASTATING BETRAYAL.

A doomed love story created the city of Ys, it’s fitting that another one would end it . . .

Nolwenn is sure that her life’s purpose is to defend her beloved coastal city of Ys as a lighthouse keeper. But when a dangerous, unnatural tide threatens Ys, the queen instead tasks Nolwen with collecting enough rare seasilk to shield the city from the deadly monsters who lurk deep beneath the waves.

Determined to fulfill her task, Nolwenn recklessly puts her life in danger, only to be attacked by the very creatures she’s trying to defend her city against. She’s saved by Morvan, a member of the korrigez people, with the torso of a human and the tail of a fish. Against her will, Morvan drags her deeper into the ocean to the coral palace of Below-Ys. Although Nolwenn is terrified and homesick, Below-Ys is also strange and beautiful…as is Morvan. The more time Nolwenn spends below the surface, the less she is sure she wants to leave.

As danger draws ever nearer to her homeland and Ys remains precariously unprotected, Nolwenn must decide between her heart and her home.

Find more book reviews here under Peasreads.

Amazon reviews Katereviews.

Goodreads reviews.

Thank you, Netgalley, Avon and Harper Voyager, and Harper Voyager for this galley. I was under no obligation to leave a review. All opinions are my own. 

Three Ingredient Buttermilk Biscuits

 

This was my first time using this recipe. It's from the White Lily Flour website. They were yummy though and tender. They also rose well. They were just a little too salty for me. I will try unsalted butter next time. If that doesn't help, I will go back to my other recipe. That recipe is HERE.

Three Ingredient Buttermilk Biscuits

2 and 1/2 cups White Lily® Enriched Bleached Self-Rising Flour

1/2 cup butter (1 stick), frozen⁠

1 cup chilled buttermilk, or milk with a couple of teaspoons of white vinegar

2 tablespoons butter, melted⁠

1. Grate the frozen butter. Mix with flour lightly. Place in the freezer for 10 minutes. 
2. Preheat oven to 500*F
3. Stir the buttermilk into the flour and butter mixture. Do not overmix. 
4. Place dough onto a floured surface.
5. Shape the dough into a rectangle, then fold one short side one third of the way towards the middle of the dough. Repeat with the other short side similar to folding a letter or laminating dough. Do this twice. The less you handle the dough, the better. 
6. Roll the dough lightly into 3/4 inch thickness. 
7. Flour the biscuit cutter and cut out the biscuits by pressing the cutter straight down and up. Do not twist the cutter. 
8. Place biscuits into a cast iron pan or baking sheet with the sides touching. Brush the tops with buttermilk or milk.
9. Bake for 15-20 minutes. 
10. Brush with melted butter as they come out of the oven. 

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Mushroom Powder

This isn't a recipe. I am sure I've posted this before years ago, if not here on Instagram. This is just dried mushrooms blended into a powder. I use it for added umami for just about any savory dish. Eggrolls, gravy, roasts, sauces, Taco seasoning, fajitas, red sauce.

I know people make seasoning mixes with them and add salt etc. I don't usually do that unless I'm making something like Taco seasoning. I just put it in a Mason jar plain and layer my seasonings as I go when cooking. 

Do you make or use Mushroom Powder? 

Thank you for being here. Have a blessed day.

Vietnamese Rice Paper Egg Rolls- Chả Giò

Vietnamese Rice Paper Egg Rolls, also known as Chả Giò. These egg rolls are wrapped in rice paper wrappers. They are crispy on the outside and the rice paper wrapper is also a little chewy on the inside.  These are great in lettuce wraps, as a side dish, in Vermicelli Noodle Bowls, or as a snack.

Growing up, my parents' very close friends, the Hoang's were like family to us. My "Ma Yoong" who was a wonderful cook, would dip her rice paper in beer. It makes sense that the alcohol evaporates quickly in the hot oil, leaving the egg rolls crispy. I use water with a splash of canned coconut milk and vinegar. Some people use just water. The coconut milk helps them not stick together for me. 

The egg rolls on the top row are made with rice paper wraps after their second fry. The ones in the middle that are golden brown are fried twice with flour spring roll wrappers. The egg rolls in the very bottom row have been fried only once. 

For egg rolls wrapped with the flour spring roll wrappers, you can find that post HERE.

Making sure the veggies are as dry as possible. Squeeze as much liquid out as you can. If the filling is too wet, the water can expand in the fryer, and the egg rolls can split.

I use these Spring Roll plates that are like a flat colander. You can also use a dinner plate. 

The coconut milk really helps with frying in batches; these won't stick together. I just shake the basket after a minute or two.

Egg Rolls (Updated to include rice paper wrappers)

1 bundle of Bean thread/cellophane noodles 

2 pounds ground Pork

2 large carrots

1.5 cups grated taro (optional)

1  medium onion

1 teaspoon onion powder

2 teaspoons garlic powder

2 teaspoons chicken powder

2 teaspoons mushroom powder, unsalted (optional; but very flavorful. I make my own by blending dried mushrooms into a powder)

3 tablespoons oyster sauce

2 eggs

1/3 cup black fungus, soaked in water until soft

1.5 teaspoons Black or white pepper, ground

Rice paper wrappers (see picture)

To dip the rice paper wrappers: 

Warm water in a shallow plate like a pie plate

2 tablespoons of canned coconut milk (optional; this helps the wrappers to not stick)

1 tablespoon white vinegar (optional)

Oil for frying

1. Soak cellophane noodles in warm water until they are pliable. Then drain very well and cut into approximately one-inch pieces. 
2. Drain and rinse black fungus, if using. Slice.
3. Peel the onion and carrots. Grate them. Then squeeze out as much liquid as you can from them.
4. Place all the ingredients into a bowl. Mix to combine ingredients.
5. Dip one rice paper wrapper into the water mixture. Just a quick dip. Place on a plate. 
6.  Place about 1-1.5 tablespoons of filling on a wrapper.  
7. Starting from the bottom, roll up once, covering the filling with the wrapper.
8. Fold the two horizontal sides of the wrapper over the egg roll.
9. Then keep rolling up.
10. Roll the wrapper up and make sure it's sealed. I do two plates at a time. I dip one piece of rice paper and place it on each plate. I wrap one egg roll, dip the next wrapper and place it on the plate so it can soften while I wrap the egg roll on the second plate. 
11. Fry them in hot oil (320*F ) for 5 minutes. Remove from oil and continue frying the rest of the egg rolls. Then turn the oil up to 375*-390* and fry them for another 4 minutes until they are cooked through. Frying them twice makes them extra crispy. If frying in a basket in bigger batches, shake the basket after a couple of minutes to check if there's enough room in your basket to make sure the oil can fry the egg rolls on all sides.
12. Place cooked egg rolls on a cooling rack to drain oil and they stay crispy.

Serve with your favorite sauces, or slice and wrap these up in lettuce with herbs, vegetables, and rice noodles as shown.

• There are so many ways to wrap an egg roll; just make sure it's fairly tight and they are about the same size for even cooking.
• These freeze well with the rice paper wrapper but they need to be fried before freezing. 
• Filling- you can add chicken, ground turkey, shrimp, tofu, shredded cabbage, bean sprouts, green onion, etc to this filling. Add what you like.
• These heat up well in an air fryer. 
• Two types of wrappers:
  
  
  
   

  

  
  

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Vegetarian Egg Rolls

Just egg rolls made with some seitan. They were pretty good, I made these when one of my kids was eating vegetarian. My regular egg roll recipe was easily adapted. 

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