Faux Vichyssoise and a real vampire?

This is a quick and easy chilled summer soup, perfect for sipping while devouring a great book.

Faux Vichyssoise
1 can Campbell's cream of potato soup -- Store cans in the refrigerator, or chill for 20 minutes in the freezer, or chill soup after blending
1.5 cans milk
1 stalk green onion, rough chopped and bulb discarded
1/4 tsp garlic powder
1/8 tsp dried basil
1/8 tsp celery salt
1/8 tsp white pepper

Puree all ingredients in blender until smooth and creamy. Taste and adjust seasonings if desired. Flavors will intensify after chilling. Serve immediately if can was cold, or chill 30 minutes. Serves 2 as a meal or 4 as a side.

Tip: Chop the rest of the green onions and store them in a zipper bag in the freezer for future use.

The Historian by Elizabeth Kostova

My new obsession ... a young woman investigates the origins of the Dracula myth ... is there really an immortal vampire, destroying all who seek out the truth? I've been up late every night this week, unable to put it down. Great for those who enjoy "hidden history" books, ancient myths, vampires, or "girl on a quest" stories.

"The Reckoning" coming June 19!

Are you ready for the sequel? "The Taker" left you wanting more, and Lanny returns in "The Reckoning". I've pre-ordered 2 copies, and I just found an ARC on ABEbooks so I am hoping to get a sneak peek! I can't wait to see what happens to Lanny and Luke, and if Adair returns in "The Reckoning" -- I have a feeling that he does. Author Alma Katsu has promised that the next book will have more magic and supernatural plot twists, and I for one can't wait. Join me on June 19 and cook up some warm lentil salad while you're waiting.

Warm Lentil Salad

This is a wonderful comfort food that you don't have to feel guilty about. Lentils are good for you, but cooked this way they are comforting and warm.

2/3 cup brown lentils
2 tsp fresh parsley (diced)
2/3 red bell pepper (chopped)
1 2/3 cups stock (vegetable or chicken)
handful of fresh spinach (torn into small pieces)
2/3 small sweet onion (chopped)
1 bay leaf
olive oil
balsamic vinegar
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Pour about a tablespoon of olive oil in a small pot over medium heat. Cook the onions until lightly browned and translucent. Add the bay leaf and lentils, stir to combine and cover with oil. Add the stock and bring to a boil. Reduce heat to low. Cook for 40 minutes or until lentils are tender. Remove from heat. Add spinach and bell peppers, stir to combine. Sprinkle with balsamic vinegar for flavor. Serve warm.

"The Taker" by Alma Katsu

"The Taker" -- UK edition

For the first book I will introduce you to, let me take you on a tour of 1800's Maine and Lanny, who is about to experience immortality. No, it is NOT a vampire book. It's a different kind of immortality, and if you're expecting vampires you'll not find them here.

This book is primarily about love, everlasting, unrequited love that can last generations. Lanny falls hard for a boy from a neighboring family in her rural Maine village. She is his friend, his confidant, but he does not return her adoration. She persists, and this love drives her and fuels her passion for centuries.

Anyone who has loved without a return of their affection will resonate with this book. Although you may be tempted to take Lanny by the shoulders and give her a shake, you understand, deep down, the motivation that drives her.

"The Taker" -- US edition

The book alternates between flashbacks and present day, and does so with perceptual cliffhangers that leave you begging for one more chapter before bed... just one more! That's what led me to finish the book in four nights... and begging for the sequel, which is due to be published in June, 2012.

• Alma Katsu's website
• Alma on Goodreads
• Buy the US book from Amazon.com 
• Buy the UK book from Amazon.co.uk
• Buy the book from Alibris
• Find a local bookseller

Braised greens

A great dish to put on while you are so immersed in a novel that you can't bear to cook. A few minutes up front and then a good 40 minutes to read!
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INGREDIENTS:

2-3 cups dark leafy greens (kale, collards, spinach, etc)
3/4 cup chicken broth/stock (or water with bullion dissolved)
2 strips of bacon
1/2 sweet onion or red onion, cut into rings or thin strips (not diced or chopped)
Large saute pan with lid

DIRECTIONS:
Start your pan over medium-high heat, cut the bacon strips into one inch chunks and fry them in the pan until they are crispy, do not drain.

While the bacon is frying, chop up the onion. When the bacon is crispy, add the onion and saute until it is translucent and edges are browned. The key is to let it fry for a bit before stirring it, give it time to brown between stirs.

Add the greens in small batches, stir and coat with the bacon, while allowing them to wilt before adding more. When the greens have all been added, stir in the chicken broth and turn the heat down to medium-low.

Cover and cook for 35-40 minutes (you can read during this part, no maintenance necessary). When the time is up, taste the greens. They should still be green and tasty, not gray or slimy.