"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.