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.