A very good friend of mine, Melissa Maygrove, has just released her latest book, Precious
Ruined women don’t hope, killers don’t dream, and the dead don’t feel pain.
Rachel Emerson is resigned to live as a spinster. Her parents keep her shameful secret, and her only brother, Seth, vanished mere days after witnessing her rape, taking her dishonor with him and giving them all an alibi for their grief. But none of that matters. Appearances are useless if she can’t bear the touch of a man.
Jacob Evans welcomes pain as much as he seeks to escape it. The graves of his wife and child remind him of his sins every day. When Lawrence Emerson offers him a job and a chance to move west, Jacob permits himself a fresh start. But letting go of his past is only an illusion. Lawrence’s sweet, shy daughter captures Jacob’s heart and provides him a perfect tool for self-torment.
Despite painful lessons of the past, history soon threatens to repeat itself, and as Jacob’s love for Rachel grows, so does his agony. Giving his precious new wife the life she deserves might cost him the very thing he values most—her.
Content warning: Although the moral context of the story is old fashioned, Precious Atonement contains descriptions of physical intimacy, adult themes including rape, and violence including sexual violence. It is intended for mature readers.
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Typical! Bowling on Thursday doesn't count except for personal satisfaction, so needless to say, I bowled really well. Some of the best bowling I have done in a while although Wednesday's League bowling wasn't bad. Average I guess. Matt got another turkey although I did not. I got two strikes but couldn't get the third. I was not ashamed of my scores by any means today. If I could bowl that well on a regular basis I would be very happy. Unfortunately at the end there were a bunch of people came along side us who were extremely noisy and talking at the tops of their voices - kids and adults - and as they were not talking in either French or English, it was very distracting. Matt wanted to go home before we played our last game because of them but in the end we didn't.
This looks interesting, it came from CARP (similar to AARP) who send an email magazine out on a regular basis. Funnily enough I was thinking about menus for brunch before I saw this.
¼ cup/60 ml olive oil
1 large yellow onion, thinly sliced
4 garlic cloves, thinly sliced
½ tsp coriander seeds, lightly crushed with a mortar and pestle or the back of a knife
½ tsp cumin seeds, lightly crushed with a mortar and pestle or the back of a knife
3 bell peppers in a variety of colors, seeded, deribbed, and cut into ½-in/12-mm strips
2 tsp light brown sugar
1 bay leaf
2 cups/530 g canned whole peeled tomatoes and their juice
2 tsp harissa paste or 1 tsp red pepper flakes (see Cook’s Note)
Salt and freshly ground black pepper
¼ cup/10 g chopped fresh parsley, plus more for garnish
4 room-temperature eggs
2 oz/55 g crumbled feta cheese
Warm slices of baguette or pita wedges for serving
Heat the oil in a 12-in/30.5-cm heavy skillet over high heat. When it’s shimmering hot, add the onion and sauté until soft and just beginning to char, about 5 minutes. Add the garlic, coriander, and cumin and sauté until the mixture is quite fragrant, about 1 minute more. Stir in the bell peppers and sauté until they begin to soften and brown, about 5 minutes. Add the sugar and bay leaf and cook until the bell peppers are evenly charred and tender, 3 to 4 minutes.
Add the tomatoes, ½ cup/120 ml water, harissa, a few big pinches of salt, and a small pinch of black pepper and bring to a simmer, using a wooden spoon to break up the tomatoes. Reduce the heat to low and cover the pan with a lid or a sheet of aluminum foil crimped tightly around the edges. Stew the mixture until the bell peppers are as tender as you’d like, 15 to 25 minutes. I prefer them to be tender but still firm to the bite, but you may like them very tender, as with roasted peppers. Add a few tbsp of water, as needed, to keep the mixture loose and saucy.
Stir in the parsley. Taste and add more salt and black pepper as needed. Make four shallow wells in the sauce and crack an egg into each. Adjust the heat to bring the sauce back to a low simmer, cover, and cook until the egg whites are just set and the yolks are still runny, 6 to 8 minutes, or longer if you prefer fully cooked yolks.
Sprinkle on the cheese and garnish with parsley. Dish up the shakshouka at the table, with warm baguette slices for dipping.
To drink: Moroccan mint tea
Egg tip: The eggs will continue to cook off the heat, so if you want liquid yolks, which I recommend, be sure to pull the pan from the burner when the eggs are still a little jiggly.
Cook’s note: Harissa paste is a fragrant and spicy North African chile paste that can be found at specialty food stores and many supermarkets.
Have a great day