I like Lynn Cahoon's Kitchen Witch series. I also loved the idea of this series since it is supposed to be about a cancer survivor starting a book club for survivors of cancer. Being diagnosed with cancer, cancer treatments, and losing friendships and romantic relationships as a result of the cancer experience are talked about early and often in this book. That can be triggering for some people who are looking for a cozy mystery.
I listened to the audio version of this book. I liked the narrator's voice but I didn't like when she changed her voice for the main character Rarity or the sidekick Sam. Overall I liked characters in the book. I wasn't sold on the killer, I thought I knew the motive, but I was off a bit. This is a book worth reading and I will pick up the second book in the series. I almost always like the second book in a series better than the first!
A couple of years ago, I got an order from Blue Apron and one of the meals was baked eggs and kimchi. It was so good! I make this dish often now, especially in the wintertime. It's good any time of day and it's delicious if you add gochujang sauce on top!
Preheat oven to 430 degrees F.
Use cooking spray to coat a 9x9 baker or an oven-safe skillet
Then add these ingredients to the pan:
2 tbsps minced ginger ( I use the frozen ginger that is minced already.)
2 tbsps minced garlic (or more if you love garlic)
3 green onions chopped
1 cup of mushrooms chopped
6 oz of baby spinach
2 tbsp sesame seed oil
3/4 cup of kimchi
1 cup of rice
2 cups of water.
Mix that all up and cover the pan or skillet with aluminum foil. Bake for 30 minutes.
Take it out of the oven and mix everything up.
Then make 4 wells in the kimchi rice, crack an egg in each well.
If you want--add rinsed sugar snap peas on top wherever you don't have an egg.
Put back in the oven for 5-8 minutes or until the eggs are set!
Then enjoy! If gochujang sauce is too spicy, try a little drizzled hoisin sauce on top.
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