Uninspired

My words seem to be stuck lately. I've been wanting to write about a bunch of different things, but when I sit down to try to type, my thoughts come out sounding unnatural and stiff, so I delete and try again, only to eventually give up and leave the computer to do something else.
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Calling all book suggestions...

Ok, all you readers out there. Next month, my book group is going to be picking the books we read for 2010. Give me your ideas for interesting, well written books that would make for great discussion. I have a few ideas up my sleeve, but I want to see what you suggest.
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Shudder Inducing Words

Grovel: to lie or creep with the body prostrate in token of subservience or abasement; to abase oneself

Conventional a: according with, sanctioned by, or based on convention; b lacking originality or individuality, trite; c: ordinary, commonplace

Thinking about them puts my stomach in knots.
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Gail Collins in Person

On Tuesday, I was listening to our public radio station and heard that Gail Collins was coming to town and that Kerri Miller would be interviewing her in a live forum about her new book. I literally ran to the phone to get tickets.

#1 reason to go--The topic and the author: Collins is a NYTimes Op Ed columnist and has written several books, including America's Women, which I read a couple of years ago and really liked (a perfect birthday present from AJ). Her new book is about the women's movement and all that has happened since 1960--When Everything Changed.

#2 reason to go--Kerri Miller. She is the host of a two hour MPR program and is engaging and great to listen to. In all the different places we've lived, I've listened to lots of different local public radio hosts and she is one of the best. She beats Marty Moss-Coane, hands down. Her voice is so familiar, it was a bit surreal to see her as she was speaking.

#3 reason to go--I could leave the house and all domestic responsibilities to AJ. I needed to leave.

#4 reason to go--Gail Collins could sign her book. I'm not a big one for collecting autographs, and I thought I would just wait to get her book from the library, but she was so engaging, so interesting, so fun to listen to that I plunked down my $30.12 on the spot to buy the book from a local independent book seller that was on site, and then stood in line to chat with her and get her to sign my book. And darn it if I didn't forget my copy of America's Women.
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Minnesota Fall

After a warm September with lots of hot days, we are in the throes of cool weather. And fall in Minnesota means delicious apples. Last year, our apple tree produced virtually no fruit, but this year we pruned it and thinned out the blossoms, all to great results. The tree was overladen with apples, so much that one branch broke. We also have visited a nearby orchard and bought some Minnesota apples from the grocer.




Here is what we've eaten with apples this season:

apple cream pie, for book group in early September
apple crisp, one of our favorites, we've made it three times
apple cake
apple pancakes
curried apple soup
apples with greens, chives, and goat cheese
caramel apples
applesauce

Yum!

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Good TV

We are swamped with too many great tv options right now. Meaning we really need to decide which nights we will not turn the tube on or we would be watching all the time.

On dvd:


Battlestar Galactica. After hearing an expert in religion and the media discussing BSG in the same breath as one of our all time favorites, we started checking out disks from the library. I was a little leery because I'm not a big sci-fi fan, but it's great. We just started season 2.






Mad Men. Recommended by my sis. We've only watched a few episodes, but wow, did they really smoke that much?? A plus--West Wing's Elizabeth Moss stars.




Arrested Development. Old news for most people, but when AJ was in the hospital this summer, our friends brought over the first two seasons. He watched four hours straight and it's good for a lot of laughs.

Speaking of laughs, we are still watching season 2 of 30 Rock, also highly recommended by my sis. She's nice enough to let us borrow her copy, after it took us 4 months to watch season 1 and get it back to her.





On TV:

Glee. This one is all AJ. He loves it. And I am liking it more and more. We had to watch this segment a few times the night it aired, and then AJ showed it to his team at work. My favorite takes me back to my adolescence.





Dance, our family favorite, is back on for a fall season.

Not to mention Ken Burns and the national parks.

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New Recipe

This is amazing. We had it for dinner last night and I already gobbled up the leftovers. And this, with modifications. I had no paprika, let alone smoked Spanish paprika. I used ground turkey and no bacon. And I used the vinegars I already had in the cupboard. Thank you New York Times Food Section!



Smoky Pork Burgers With Fennel and Red Cabbage Slaw

Adapted from a Food52.com submission by Jennifer Hess

FOR BURGERS

2 tablespoons fennel seed

1/2 cup finely diced onion

3 small garlic cloves, minced

1/2 teaspoon kosher or sea salt

2 teaspoons smoked Spanish paprika

1 pound ground pork, preferably sirloin

1 cup minced bacon, (about 3 thick strips, slightly frozen before chopping)

4 soft burger rolls or sandwich buns

FOR SLAW

2 tablespoons sherry vinegar

1 teaspoon apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon kosher or sea salt

1 tablespoon extra virgin olive oil

1 cup shredded fennel bulb, plus chopped fronds

1 1/2 cup shredded red cabbage.

1. To cook burgers: Prepare a grill.

2. Gently toast fennel seeds in a dry skillet until aromatic.

3. In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.

4. Add pork and bacon. Toss gently until well mixed, without overworking meat.

5. Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.

6. Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.

7. To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.

8. Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.

9. Place burgers on toasted or lightly grilled buns and top each with a little slaw.

Yield: Four burgers.

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