I think I’m learning something about myself: I don’t actually enjoy reading.
Just saying that amounts to sacrilige, I know, but truth is, the process of sitting down, holding a book in front of my face, and then raking my eyes back and forth across the page is not pleasurable. I like curling up in front of the fire with a hot drink. I like getting new ideas and information. I even like getting lost in a story. But most of the time — like, say, 80 percent of the time that I’m reading — I’m neither sipping a hot drink nor having an ah-ha moment nor am I lost in another world. I’m just… reading.
When I told my husband my latest self-realization, he gaped, eyes wide. But you read so much!
I make myself read, I corrected. I write it on my to-do list — read 30″ — so that I’ll do it.
So why do I read, you ask?
It’s a fair question, but I don’t know. Maybe because I’ve been trained to — it’s a lifestyle thing, of sorts. Also, because I think reading makes me a better person, because it’s a form of reflection, because it’s a valuable mental exercise, because I want to learn something, and because sometimes, in spite of everything I just said, it is fun.
And tell me this: is there anything better than falling asleep while reading?
Anyway. As I was typing up this list, I was dismayed to realize how many of these books, books that I’ve spent hours with, I had absolutely zero recollection of. I mean, I’ve read these books within the last year and even, according to my notes, claimed to really enjoy some of them, and yet now, a mere few months later, I’m drawing a complete blank. How is this even possible?
he doesn’t even like beer
The books I do recall, though, tend to be the true stories, or at least the stories that felt true to me. So maybe I’m just not a lover of fiction? Or obvious fiction anyway?
Such mysteries!
Anyway. Long story short, here’s what I read in 2020. Cheers!
The Liar, by Ayelet Gunder-Goshen. Interesting spooling of a tale, and well-told. (Also, one of the stories I didn’t remember until I looked at the photo on Amazon. Then, it all came rushing back.)
Girls Like Us, by Gail Giles. My notes say, “One of the best books I’ve read in a while.” (I remember everything about it AND it’s a novel. Go figure.)
The Book of Longings, by Sue Monk Kidd. An interesting story, but only so-so. I felt like Kidd bit off too big of a topic — the whole book felt like an uphill battle in which she was trying to convince me of something.
Normal People, by Sally Rooney. A fun read with interesting characters, but tiresome — I only identified with the mother’s character. (I’m struggling to remember this one…)
March (the trilogy), by John Lewis. Graphic novels recounting Lewis’ life. Fantastic, informative, perspective-shifting story. I made it required reading for the kids.
Our Lady of Perpetual Hunger, by Lisa Donovan. Beginning was brilliant. It got a little abstract towards the end, but still very excellent. Because of Lisa, I’ve started making buttermilk whipped cream, and “make a lane cake” is on my baking bucket list. Also, I’m in love with the cover photo.
Caste: The Origins of our Discontents, by Isabel Wilkerson. PHENOMENAL. My Number One Book of 2020. It should be required reading in high school. If you’re looking to buy one book from this list, this is the one. Seriously. READ IT.
I’m a wee bit pie weary (and right here is where I was going to insert a whole bunch of pie photos, but it’s Christmas Eve and I still have to go to work and bake more pies, plus I really hope I have time to bake a bunch of cookies when I get back home, as well as get a shower and wash my hair, so you’ll just have to use your imaginations), but on the off-chance you’re not, here’s a good one.
The recipe is quick and easy, and you probably already have all the ingredients banging around your kitchen. Also, it’s wondrously decadent — just the thing for a special occasion, like, say, Christmas!
This pie is great for riffing. The way I like it (printed below), the chocolate is spiked with bourbon and just a hint of peppermint — think mint juleps. But when the diner handed me a bunch of leftover candied oranges, I had to try a chocolate orange version: orange liquor and a bit of orange extract, and then each piece topped with whipped cream and a candied orange slice. It was also wonderful.
I delivered a couple pieces to my mom for her birthday.
Another idea is to infuse the cream with coffee and then add a generous pour of Bailey’s. Or do something with raspberries! Or keep it simple, with just chocolate (add a teaspoon of vanilla).
Really, you can’t go wrong.
As for the crust, the original recipe said to use a regular parbaked pie pastry shell, but none of us thought that did much for the pie. A cookie crust, we agreed, was more fitting — we liked the crunch. Oreos made it a tad too sweet, I thought (though other people didn’t seem to mind), so maybe go for an unfilled chocolate wafer cookie or a shortbread crust? Of course, you could simply pour the chocolate into ramekins and nix the crust entirely.
The one thing that is a must, though, is the whipped cream. Don’t skip it.
This recipe makes enough filling for a 9-inch pie. Baked in a tart pan —photographed here — at least a third of the filling is left over.
1 cup heavy whipping cream 1 cup milk 12 ounces semi-sweet chocolate, chopped ½ teaspoon salt 2 eggs 3 tablespoons bourbon ¼ teaspoon peppermint extract 1 chocolate cookie crust (recipe of your choosing), parbaked at 325 degrees for 10 minutes
Heat the cream and milk until it’s almost boiling. Remove from heat and add the chocolate. Let sit for a couple minutes and then whisk until smooth.
In a separate bowl, beat the eggs and then add a bit of the chocolate, a little at a time, whisking steadily. Once the eggs are tempered, add the rest of the chocolate, the salt, and whisk well. If the mixture is at all lumpy, pour it through a sieve. Stir in the peppermint extract and bourbon.
Pour the filling into the chocolate cookie crust and bake at 325 degrees for 25-35 minutes. The edges should be set but the middle should still wobble a bit (without appearing runny). Cool to room temp and then refrigerate.
Immediately before serving, dust with powdered sugar, if desired (keep in mind that it will melt away after an hour or so), and top with whipped cream.
