Well, it has taken me a bit longer than anticipated, but I finished my summer reading trifecta. I started a bit late (August) so finishing 3 weeks after summer is understandable.

I chose three classic science fiction novels for my reading material. Or so I thought. It turns out that the last book I read was less of a sf novel and more of a regular suspense/intrigue novel. Oh well - two out three ain't bad.

So here they are:

Dune by Frank Herbert













Stranger in a Strange Land by Robert Heinlein
















Cryptonomicon by Neal Stephenson














Having a summer reading list is a great idea. It forces you to do something better than watching TV or surfing the net during the summer and, for me at least, it doesn't prevent you from getting some good fresh air. This is the first summer that I gave myself a reading list, but I think I'll do it from now on.

Here are three quick reviews of the books. Synopses can be found following the links

1. Dune. You must read this. Even if you don't like science fiction. It's not a super easy read and there are a lot of things to keep in your head, but the plot lines and character development are well thought out. Again - if you are looking for a book to read, read this one.

2. Stranger in a Strange Land. This was good. It wasn't what I was expecting at all. It has some very hippie undertones (free love and all) and I wouldn't let my 12 year old son or daughter read it, but it was good. It presents humanity in a light that I hadn't considered.

3. Cryptonomicon. Great story - just 700 pages too many (it was a slog just to finish it). Way too much sex - I don't need to read that. It is quite technical at times, in a very mathie sort of way. They cryptography ideas presented were interesting and the tie in to WWII was entertaining, but you had to endure many pages of unneeded narrative to get to the good parts. Every day I read this book, I considered stopping. But I got through it.


Now I'm bookless. Any suggestions on what to read next?

Um, what's this?

October 12.

Snow.
On the ground - staying there.
Global warming my butt.

We just came back from a extended long weekend with my folks who are now living with Julie and Peter. It was a good weekend, but a hard one. But instead of spilling my guts out and getting all emotional (done too much of that recently), I'll talk about mainly unimportant things.

For those who are worried, both my mom and dad are as doing as fine as can be expected. It will take a while to get used to their new life - trips to the hospital, living with family, and eating things other than fish, croissants and grapes. Prayers are still needed though - they aren't anywhere close to being out of the woods yet - but they have found the metaphorical stream by which they can rest a little.

Julie and Peter's new patio is amazing. If we ever decide to build one, I can only hope it looks half as nice.

I made quiche for the first time in a long long time (probably only the second time making it). It turned out well. It's quite like a frittata; a staple in our house - but it takes longer to bake because the egg isn't put into a hot skillet.

Due to the new dietary restrictions, there was 3 pies made for 7 people on Sunday. Never can have too many pies.

We visited Greg's new place - quite nice. Good location, great choices in upgrades and the perfect size.

We also visited Aunt Nan and Brie out in South Mountain. A good time was had by all.

We picked up some linen at a Third World Bazaar outside of Manotick.

Tara discovered she loves a London Fog. I whipped up a vanilla simple syrup after we got home and it seems to work quite well.

The weather this weekend was nearly perfect - warm, sunny and a bit breezy. The air was filled with the wonderful smell of fall - leaves decomposing. Several walks were taken. One of then went by this demon dog on the left(whom I'm sure is very friendly).

Cucumbers can grow in the wild. The are prickly and not good for eating.

We are now back and we have to try to get onto life as best we know how. Too bad.

Acer Rubrum

How can anyone not love this time of year?

Food Fears

What a great weekend. Julie and Pete were down for the night and we had a great time catching up. And just as importantly, we had a great time eating.

We started off with a cheese plate with homemade toasts. We then moved to chicken dijionnase, squash-pear-pecan salad and maple butter carrots. And then for the pièce de résistance, wild berry crème brûlée. All this with a nice unoaked Chardonnay (Thomas & Vaghan). We were stuffed and, if I may speak for everyone, satisfied.

This chicken dijionnase was a new recipe for me, but I wasn't too worried about it; a riff off of many a chicken and sauce meals made. It was the creme brulee that made me pause. The creme brulee stirred fear in heart. I had never made a brulee and the whole thing seemed too delicate and finessed for by brute cooking skills. (And I'm dropping the accents on purpose - too much work to type).

Now for those who don't know, a creme brulee is a three part dessert; bottom layer is something fruity or sweet (berries, chocolate, or citrus are popular), the middle layer is a simple custard, and the top layer is caramelized sugar. If you have never had one, order it next time you are at a resturant or, better yet, come over to my place with a days notice and I'll get more practice making them.

Getting to the heart of the matter, brulee always seemed out of reach for my cooking. I was actually afraid to make it, putting it off and putting it off. I didn't want to try because I knew there was a good chance I would fail. And I didn't want to fail with all the implications that brought.

But it turned out to be a lot easier than I had anticipated. The custard didn't set quite as nice as it could have and it wasn't as snow white as I would have liked. But the berries on the buttom were very tasty and even the sugar behaved itself under the broiler. I will be making creme brulee again.

So now i am wondering what else I have missed because I have been afarid to fail at cooking it. Beef Wellington? Liver Pate? Turducken? The world of culinary arts seems to have just gotten larger...