Ghosts of Forgotten Empires, Funeral Home, Formatting.

On December 2 I told you about a book I had been asked to read and review. It was called Ghosts of  Forgotten Empires by Michael J. Foy  The request came from Christine at Newshelves. I really enjoyed this story. There were a few problems with the editing from the point of view of a proof reader at least, but the story was very good and definitely a page turner. I will be looking forward to reading the sequel(s).  The story ranges over man's total existence in the world and, from the story's point of view, explains a number of past events and why they happened. A very imaginative story as well as very wide ranging. I do hope you will try it out for yourself, assuming you are a sci fi/fantasy reader of course. It took me a bit longer than it should because I was still overwhelmed by library books which had to be returned by certain dates. However, now I have finished all of them and also this book. Phew.

Author:  Michael Foy

Link: http://www.amazon.com/Ghosts-Forgotten-Empires-Vol-Adventure-ebook/dp/B00BAJ42TA

Publisher:  Telemachus Press

Pages:  250

Synopsis:  Ancient artifacts like nothing ever discovered before are uncovered in Egypt. They are manufactured by a technique unknown to man and defy all attempts at analysis. Two top intelligence operatives from Russia and the United States acquire these artifacts and are instantly endowed with god-like abilities. But as everyone knows absolute power corrupts absolutely and even with strong national loyalties how will these men react? Thus a new cold war is born with men and weapons that make a nuclear deterrent look quaint. The one thing that gives American intelligence freelancer, Cord Devlin an edge is also the thing that makes him immature in Paul’s eyes. Cord’s deep and abiding love of all things Star Trek and the lessons it inspired will also help him deal with an otherworldly threat whose sole purpose is to indefinitely continue the conflict.

I mentioned the closure of the funeral home where I had worked as a part timer for a few years. I had asked a friend about protection for the building. Apparently it has never been designated as a heritage site so there is no order of preservation. Having heard a rumour that a local grocery chain wanted to develop the site, I was hoping it wouldn't happen. There is a plan afoot to have a reunion in the family centre on Dec. 21st and I am hoping I will be able to attend.

My apologies, I am having formatting problems today and can't seem to fix them. I am not very up on HTML where I could, presumably, fix it.

This is apparently a lighter version of my very favourite soup. I found it on Food and Wine. I haven't compared it item by item, but I don't see a lot of difference from recipes I have read before. We are lunching at the Mandarin today so I will be indulging myself.

Hot-and-Sour Soup      

In the Lucky Peach cookbook, author Peter Meehan champions this lighter, fresher, more flavorful version of the Chinese takeout classic. 

Ingredients

• 1 ounce dried wood ear mushrooms (1/2 cup)
• 2 tablespoons canola oil
• 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh ginger
• 1/2 cup chopped scallions
• 4 cups chicken stock or low-sodium broth
• 1/2 pound soft tofu, cut into 1/2 -inch dice
• 1/3 cup unseasoned rice vinegar, plus more for serving
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 teaspoon toasted sesame oil
• 1 tablespoon Sriracha, plus more for serving
• Kosher salt
• 2 large eggs, beaten

Instructions

1. In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water. 

2. In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table. 

Have a great day