.jpg)
Admittedly, even that record of success might not be enough to draw American readers to Murray’s new 650-page epic, which was longlisted for the Booker Prize on Aug. 1. But anyone who starts “The Bee Sting” will be immediately absorbed by this extraordinary story about the derailing of a once prosperous family. Although Murray is a fantastically witty writer, his empathy with these characters is so deep that he can convey the comedy of their foibles without the condescending bitterness of satire. His command of their lives is so detailed that he can strip away every pretense and lie without spoiling a surprise. And, most impressive, while sinking into the peculiar flaws of this one uniquely troubled family, Murray captures the anxiety many of us feel living on the edge of economic ruin in these latter days of the Anthropocene Epoch.
This recipe could be used in combination or instead of Alfredo.
Ingredients
In a 4- to 5-quart pan, combine 2 1/2 cups chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 teaspoon pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.
Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks.
Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won't melt). If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.
With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves.
Note: Tasty mushrooms:
Since mushrooms release liquid as they cook, it's important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat.
To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice.
To cook: In a 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.
To serve: Season with salt, pepper, and fresh herbs, then use sautéed mushrooms to liven up anything from chicken breasts to eggs Benedict. Mix with chopped tomatoes for a bruschetta topping, toss into a spinach-feta salad, or stir into polenta.
Bok Choy with Ginger Chili Sauce
Ingredients:
Directions:
1. Wash the bok choy thoroughly and trim the ends. Cut larger stalks in half lengthwise to ensure even cooking.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add minced garlic and grated ginger to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn.
4. Add the bok choy to the wok. Stir-fry for 2-3 minutes, tossing frequently to coat with the aromatic oils.
5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey to create the sauce.
6. Pour the sauce over the bok choy and continue cooking for another 2-3 minutes until the vegetables are tender-crisp.
7. Season with salt and pepper to taste.
8. Transfer to a serving plate and sprinkle with sesame seeds if desired.
I'm linking up at Monday Mural
May 2025 - Ottawa ON
Found at the Canadian Museum of History.
The Hansen-Bruni Mural is a magnificent artistic mural depicting the growth of Canada. Designed by Thor Hansen – a textile artist of Danish origin – and painted by Umberto Bruni, the mural depicts the growth of Quebec in 65 square metres (700 square feet) and 42 colour motifs. From the PercĂ© Rock to the GaspĂ© Cross, across the Montmorency Falls and the tops of all those steeples, this is a slice of history – immortalized.
June 2025 - Toronto ON
A new vegetable added to our roster, first tried in May 2025.
Ingredients
Instructions
Tap on the times in the instructions to start a kitchen timer.
Preheat the oven to 400 degrees F (204 degrees C).
Slice off the stalks of the fennel bulbs and trim the root ends. Make sure to keep the bottom of the bulb intact, so you can slice into wedges without them falling apart.
Slice each fennel bulb in half lengthwise, then slice (lengthwise again) into 1/2-inch pieces.
Place the fennel in a large bowl. Gently toss in olive oil, salt, pepper and garlic powder until evenly coated.
Transfer to a sheet pan and spread in a single layer (without any pieces touching).
Roast fennel in the oven for 30-35 minutes, flipping halfway through, until the fennel is fork tender and caramelized.
OPTIONAL ADD-ONS
Bbok choy, onions, mushrooms, apple.
Welcome to The Weekend Roundup...hosted by Tom The Back Roads Traveler 1. Starts with " M " 2. A Favorite 3. MANY - Chosen by Tom...
