There are some things you learn best in calm, some in storm.
— Willa Cather
Twelve lovely bookworms met at Ella's Italian Restaurant in New City to discuss Kristin Hannah's book, Home Front. The story is about two National Guard reservists helicopter pilots, who are deployed to Iraq. Both Jolene, and her best friend Tami, are married and have children. As the story unfolds, we see how hard it is both for the soldiers who are deployed, and for their loved ones who are left behind.
For me, this book was a true eye opener. Growing up during the Vietnam War years, I witnessed so many demonstrations against soldiers. Kristin Hannah made me see that the soldier is doing a tremendous service to our country, so that we can continue to live free, and in peace. Now I see that it is okay to take issue with a war, but not with our soldiers.
There were many issues in this book, including loyalty, love, friendship, honor, marriage, motherhood, desertion, bravery, and finally - hope. I grew to really care about so many of the characters in Kristin Hannah's book - Jolene- brave but damaged and infuriating at times, Lulu - adorable and making me laugh just when I finished a good cry, Tami - a loyal friend, Michael - Jolene's lawyer husband who needed a kick in his *ss when he told her "he didn't love her anymore" - but he redeemed himself, and Michael's Mom, Mila, -- my favorite Greek Grandmother -- who was a loving, supportive, voice of reason, and great cook!
I will never look at a soldier again in the same way. I will never shop again on Veteran's Day or Memorial Day. My hope is that you will join me in always honoring, and trying to help our soldiers and our veterans. Let's try and go together to a local deployment in the summer, as the author, Kristin Hannah, suggests we do.
Last night we raised $50 for K9s for Warriors charity, the charity that saves dogs from shelters, while helping vets who have returned with PTSD or other problems. The book has changed me in countless ways, making me sensitive and in awe of our armed forces. You ladies are awesome, and I am so grateful I got to share it with all of you.
XXOO
Robin L.
RECIPES FROM THE BOOK -- Bon Appetit!
FINIKIA (yields about 5 dozen cookies)
This cookie is made of almonds, coated in a honey syrup and sprinkled with crushed almonds. They're particularly delicious if combined with a mug of steaming tea, a big comfy chair, and a good book.
Cookies
1/2 C butter, softened
1/2 C superfine sugar
grated zest of one orange
1/2 c corn oil
2 1/2 cups all-purpose flour
1 1/2 cups semolina
4 TSP baking powder (TSP=teaspoon)
1 TSP ground cinnamon
1 TSP ground cloves
1/2 c orange juice
Preheat oven to 350 degrees and grease cookie sheets. In a large bowl, cream together the butter, superfine sugar, and orange zest. Gradually mix in the oil and beat until light and fluffy.
Combine the flour, semolina, baking powder, cinnamon, and cloves; beat into the fluffy mixture alternately with the O. J. As the mixture thickens, turn out onto a floured board and knead into a firm dough.
Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared sheets. Bake for 25 minutes or until golden Cool on baking sheets until room temperature.
Syrup
1 C water
1 C white sugar
1/2 C honey
1 cinnamon stick
2 TSP lemon juice
1/2 C finely chopped walnuts
In a medium saucepan over medium heat combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil, and boil for 10 minutes.
Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.
Spanakorizio
This Greek spinach and rice pilaf is bright and full of promise, yet hearty enough for cool evenings. It's often likened to a Greek risotto, creamy and starchy but without the constant stirring required by its Italian counterpart. It's sentimental Greek comfort food, and healthy to boot!
1/2 C olive oil
1/2 onion chopped
2 cloves garlic, minced
1/2 c freshly chopped dill weed
1 c cooked rice
10 ounce package frozen chopped spinach, thawed
1 lemon, juiced
2 Tbsps tomato paste
Heat 1/4 c olive oil in the bottom of a large pot. Add onion and garlic, and saute for about 5 minutes. Add dill weed and cooked rice. Add package chopped spinach. Be sure to thaw it first. Add the lemon juice and salt to taste. Slowly add 1/4 C olive oil and stir. Add tomato paste and stir. Keep stirring until it looks and tastes delicious!
Spanakorizio
This Greek spinach and rice pilaf is bright and full of promise, yet hearty enough for cool evenings. It's often likened to a Greek risotto, creamy and starchy but without the constant stirring required by its Italian counterpart. It's sentimental Greek comfort food, and healthy to boot!
1/2 C olive oil
1/2 onion chopped
2 cloves garlic, minced
1/2 c freshly chopped dill weed
1 c cooked rice
10 ounce package frozen chopped spinach, thawed
1 lemon, juiced
2 Tbsps tomato paste
Heat 1/4 c olive oil in the bottom of a large pot. Add onion and garlic, and saute for about 5 minutes. Add dill weed and cooked rice. Add package chopped spinach. Be sure to thaw it first. Add the lemon juice and salt to taste. Slowly add 1/4 C olive oil and stir. Add tomato paste and stir. Keep stirring until it looks and tastes delicious!
