June 26, 2012
Guernsey Literary and Potato Peel Pie Society
MaryAnn Shaffer, Annie Barrows
“I wonder how the book got to Guernsey? Perhaps there is some sort of secret homing instinct in books that brings them to their perfect readers.” January 1946: London is emerging from the shadow of the Second World War, and writer Juliet Ashton is looking for her next book subject. Who could imagine that she would find it in a letter from a man she’s never met, a native of the island of Guernsey, who has come across her name written inside a book by Charles Lamb....
As Juliet and her new correspondent exchange letters, Juliet is drawn into the world of this man and his friends—and what a wonderfully eccentric world it is. The Guernsey Literary and Potato Peel Pie Society—born as a spur-of-the-moment alibi when its members were discovered breaking curfew by the Germans occupying their island—boasts a charming, funny, deeply human cast of characters, from pig farmers to phrenologists, literature lovers all.
Juliet begins a remarkable correspondence with the society’s members, learning about their island, their taste in books, and the impact the recent German occupation has had on their lives. Captivated by their stories, she sets sail for Guernsey, and what she finds will change her forever.
Written with warmth and humor as a series of letters, this novel is a celebration of the written word in all its guises, and of finding connection in the most surprising ways. (From the publisher.)
*feel free to comment on this book. Charise and I really enjoyed it. I love that it's written in letters.
*summary by litlovers.com
Topics: Goodreads Reviews
June 18, 2012
Having extra food on hand is practical and smart--not just for huge disasters and emergencies, but just because. Since I'm working on building my food/cold storage downstairs, but am a little disenchanted with the food storage ideas that aren't healthy, I looked up some stuff at he library and came across this book.
Preserving Food without Freezing or Canning:
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
by The Gardeners and Farmers of Centre Terre Vivante
Description from Amazon:
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient (not to mention retains more nutrients).
As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."
Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
So I skimmed through this and there are some promising recipes if you want to add to your food storage things that you like, will eat/rotate through regularly, etc. Here are a few, though I have yet to try them: (once I do I will post the recipe on our nourish blog...under a Preserving/Food Storage Recipe section)