I just got A Tree Grows in Brooklyn from the library and began reading it. This passage explains why I can't get into the eReader sensation. (Besides the fact that they cost an arm and a leg.) Here it is, from sweet Francie Nolan's perspective:
"The story of Francois Villon was more wonderful each time she read it. Sometimes she worried for fear the book would be lost in the library and she'd never be able to read it again. She had once started copying the book in a two-cent notebook. She wanted to own a book so badly and she had thought the copying would do it. But the penciled sheets did not seem like nor smell like the library book so she had given it up, consoling herself with the vow that when she grew up, she would work hard, save money and buy every single book that she liked." (p. 25)
I'm thinking A Tree Grows in Brooklyn may be one of those books that just needs to be bought. So far, so good.
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Current Projects
- at natalie's request, transform natalie & david into sully & mike from monsters inc for halloween!
- sew a reversible apron for myself
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- Laugh Anyway
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What I'm Reading
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Favorite Food
- fall spices - i'm loving the nutmeg, cinnamon, what have you. bring on the holidays!
Favorite Recipe
Puffy Omelet
And I do mean puffy. From Better Homes & Gardens cookbook. I've always been totally intimidated by omelets, and this one was easy and amazing! Baking the omelet after cooking it on the stove a few minutes makes it a snap—and provides a chance to get the rest of dinner pulled together. Dave & I loved it; the kids loved it. Two enthusiastic thumbs up!
4 egg whites
2 Tbsp water
4 egg yolks, beaten (forgot to beat mine ahead of time and it still worked beautifully—another reason to love this recipe!)
¼ tsp salt (I'd use less next time. I was tasting the salt. Not a bad taste, but not necessary, right?)
1/8 tsp white pepper
1 Tbsp butter
1. Preheat the oven to 325.
2. Beat the egg whites with a mixer on med or high until stiff. Add water and beat until stiff peaks form. Fold in the yolks, salt & pepper.
3. Melt the butter in an oven-proof skillet until a drop of water sizzles in it. Pour (or scoop) eggs into skillet, making the edges higher than the center, kind of like a very shallow bowl. Cook on low heat 6 min, then put the skillet into the oven for 10-12 minutes. Knife inserted in center should come out clean when done.
4. To serve, slice omelet down the middle a little off-center so that one side is a bit bigger than the other. Then add your favorite fillings (I just added some grated cheese), cut around the edge of the omelet to loosen the edges, fold it in half, and enjoy!
And I do mean puffy. From Better Homes & Gardens cookbook. I've always been totally intimidated by omelets, and this one was easy and amazing! Baking the omelet after cooking it on the stove a few minutes makes it a snap—and provides a chance to get the rest of dinner pulled together. Dave & I loved it; the kids loved it. Two enthusiastic thumbs up!
4 egg whites
2 Tbsp water
4 egg yolks, beaten (forgot to beat mine ahead of time and it still worked beautifully—another reason to love this recipe!)
¼ tsp salt (I'd use less next time. I was tasting the salt. Not a bad taste, but not necessary, right?)
1/8 tsp white pepper
1 Tbsp butter
1. Preheat the oven to 325.
2. Beat the egg whites with a mixer on med or high until stiff. Add water and beat until stiff peaks form. Fold in the yolks, salt & pepper.
3. Melt the butter in an oven-proof skillet until a drop of water sizzles in it. Pour (or scoop) eggs into skillet, making the edges higher than the center, kind of like a very shallow bowl. Cook on low heat 6 min, then put the skillet into the oven for 10-12 minutes. Knife inserted in center should come out clean when done.
4. To serve, slice omelet down the middle a little off-center so that one side is a bit bigger than the other. Then add your favorite fillings (I just added some grated cheese), cut around the edge of the omelet to loosen the edges, fold it in half, and enjoy!
5 comments:
That is one of my absolute favorite books. There are so many perfect passages like that one that just capture life. Enjoy!
Oh I adored that book!
I love that book.
And I am totally with you on the Kindle. You can't bend back the spine on a particularly intense page. It doesn't smell good. And you can't see the different books lined up on your shelf, walk by and smile at them like the old friends that they are. Nothing beats real books.
I love that book too! Feel the same way about kindles and readers--why would one want to loose the smell, the feel of the page and turning the page. . .
It is funny that I stumbled across your post today from Veronica's blog. You should look at what I wrote on mine http://thewordontheshelf.blogspot.com/ it was about e-reading. And by the way I love the quote.
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