Books, books, books! I’m working my way down and around my reading list, and what I’ve been reading has inspired and informed what I’m cooking. The cooler weather hasn’t hurt either – I finally turned on the oven.

I’ve been reading memoirs – not what I usually read – but memoirs by food personalities take me to my “happy place.” They warm my heart with their passion for food. While there’s a whole lot I can’t eat, I’m savoring what I can, and experimenting more.

It all began with Ina Garten’s newest book, her memoir. I’ve been a fan since early 2000’s (I even wrote about her in my book) I’ve always wanted to meet her!
She and I had the same spirit-crushing fathers – they even had the same name: Melvin! But she had such deep trust in herself, that she took risks over and over again. With tons of hard work, and the loving support and trust of her husband, she has succeeded wildly on her own terms.

Stanley Tucci. What else can I say besides I have a total crush on the guy?
If you have not seen “The Big Night” or “Julie & Julia,” do so. Both passionate movies about delicious food and the people preparing it. Besides being a great cook, Tucci’s a consummate story-teller and a talented artist. His book is like taking a vacation in Italy.

Speaking of storytellers, I got to hear the fabulous Ruth Reichl read from her then new book “Comfort Me with Apples” at the Texas Book Festival in 2002. I was gifted a ticket to the Gala dinner and she was one of the three authors who read to us. She was the one I enjoyed most, because while I’ve always loved food and cooking, she displayed a passion in her writing, and reading, about food that I’d never experienced before. I just finished Apples, a memoir at that point in her life, and look forward to reading “Save Me the Plums,” her latest memoir about her ten years of running the glamorous Gourmet magazine.

All of this reading about food and recipes got me back in the kitchen after months when I just didn’t care. Adjusting to a new (more restricted) diet, and dealing with 110 degree heat, the last thing I wanted to do was cook anything intricate. However, a few cool nights and a few great books was all it took to get me jazzed again.

Reading Gourmet magazine online, they shared a new type of squash called Honeynut. It’s like a baby butternut squash; but richer, sweeter, and smaller with an edible skin. They are everything the magazine claimed they were, but after trying the skin, and not liking it, I just scraped the creamy flesh out and ate that.

I followed the microwave directions after cutting it in half (easily!) and in five minutes I was enjoying it with lunch. These squash are going to make a great soup, too. I stumbled upon mine at Costco.

And last, but not least, I made my wonderful gluten-free brownies last weekend since we had a little cool spell. I love a simple well-made brownie, maybe add a few toasted chopped walnuts or pecans. But it had been a while since I gussied up my brownies by adding teaspoons of room temperature all-natural unsweetened almond butter.

From top left, the plain batter. Then add scant teaspoons of almond butter evenly around batter, taking a butter knife, drag it through the batter making long swirly designs. Bake as always, until the tiniest bit gooey in the center, but a toothpick comes out clean.

Remove from oven and cool completely on a wire rack or else they won’t hold their shape. It’s hard to wait, I know, but it will be worth it.
You can do this with your favorite brownie mix or home recipe. Peanut butter (chunky or creamy) are both delicious also.

I hope I’ve offered you some great reads and great food ideas. My birthday is next Wednesday, and my sweetie and I are heading to San Antonio for a romantic getaway. We have a couple of favorite restaurants we want to revisit – it’s been since the pandemic that we’ve been back there. I’m looking forward to strolling along the Museum Reach-end of the Riverwalk. It is always wonderful because it’s so much less crowded than the middle of downtown. I’ll tell you all about it next time.

Thank you for being here,

XO Donna