I admit it, I didn't want to read this book. Complained to everyone I know about having this as a book choice for bookclub. Dreaded the thought of such a long, long novel which I didn't want to read in the first place.
Okay, I'm being a little dramatic--it just wasn't something that called to me, that's all. But I love the person who picked it and it was for bookclub after all...where we expand our literary horizons, agree to read what the group has chosen, so read it I would do.
But...as I eat my crow...and listen to the last hour (on audio) of Gone With the Wind, I am sad to know that it will end.
I really, really enjoyed the book!
I'm really glad I finally took the plunge. It was so much more than just a glorified romance--there was so much history--and it gave such a clear view of a time gone by, Social statuses of that era, language, customs.
I'm just so doggone happy with myself! (read that in a southern accent please)
It was a fun read, but the most fun of the evening was having our annual, election of a "Miss" something or other! One year it was Miss Congealdiality (jello salad competition) last year it was Miss Hot Dish (casseroles and hot dish competition), this year it was an appetizer competition and we elected Miss AppeTEASEr.
Who would it be? Miss Congealdiality 2009 holds the sash just before voting begins.
It was such a fun evening full of friends and food and BOOK TALK.
For my appetizer, I made this Sweet Mustard Shrimp from A Spoonful of Thyme ( a great food blog, if you want to check it out)
Here is the recipe:
(note that it says to lay on a bed of greens? I stopped by the store on my way to book club and they didn't have leaf lettuce only iceberg...not so pretty, especially if you are trying to plate it in the backseat of the car before going into the house like I did. ~grins~)
(I did not win the title of Miss AppeTEASEr, but everyone LOVED the shrimp. I would make it again for anything....tastes great, simple and fast. Perfect)
Sweet Mustard Shrimp
1/4 cup Dijon Mustard
2 tsp dry mustard
1 Tbsp fresh lemon juice
6 Tbsp sugar
1/2 cup cider vinegar
1/3 cup vegetable oil
2 Tbsp fresh dill, minced (dried can be used)
2 Tbsp red onion, very finely chopped
2 lbs raw shrimp, peeled, tail on, 21-25 shrimp per pound, cooked
Combine the first five ingredients in a bowl. Whisk in the oil. Stir in the dill and onion. Chill, tightly covered. If you are using fresh shrimp, peel and devein the shrimp. Steam or boil until done. If you are using frozen cooked shrimp, defrost in a colander under cool water, then steam or boil until done. Place the marinade into a large Ziploc bag and add the shrimp. Seal tightly and chill in the refrigerator for at least 3 hours or overnight. Serve over a bed of greens.
Variation: The fresh uncooked shrimp may be marinated and then placed on a skewer and grilled on the barbecue. Grill over medium heat. When the tails begin to turn pink flip the skewers over and continue to cook until the shrimp tails are pink and the meat is opaque (white.)
A picture of the pretty table ......
The excitement builds....who will it be?
Mayor (that isn't a made up title, she really is the mayor of our town) Di An Putnam wins for her Chicken Cheese stuffed jalapeno poppers! Yay!!
Our 2012 Totally Lit Miss AppeTEASEr!
The runner up--Ms Kay with her blue cheese bacon wrapped stuff dates.
Previous winners---Cindy, Misss Congealediality, Jean, Miss Hot Dish, and Di An, Miss AppeTEASEr.
It was a fun night. I love book club. (I have another one next week...THE LIT WITS! I can't wait)