Yup, today we have another Nancy Fairbanks book! They are such fun and quick reads, that sometimes you just need to read one in between historical and religious books you;re reviewing! So here's one about Spain!
Synopsis:
While her husband gives an academic lecture nearby, Carolyn opts to spend time in Barcelona, soaking up the sights, eating out, and visiting her friend Roberta. Her first feast is for the eyes—a modern art museum where Roberta is a resident Miro scholar. There, Carolyn catches a performance art piece about death, planted a little too firmly in reality. One of the actors is not acting—she’s dead—as well as a dead ringer for Roberta. And now Carolyn is in the middle of a new investigation of a very unsavory crime, assisting the very reluctant Catalan homicide detective Ildefons Pujol i Serra, not to mention searching for Robbie’s runaway stepson Sammie and fending off local criminals
Read an excerpt on Nancy's website!
About the Author: Nancy Herndon is a US lecturer in English, and the author of historical romances under the pseudonym Elizabeth Chadwick, and mysteries under the name Nancy Herndon and Nancy Fairbanks. Originally from St Louis, she now lives in El Paso, Texas, with her husband, a University professor.
Review: Like all the Carolyn Blue novels, this is an ultra-quick read! While there was alot of historical info that was interesting, the recipes were very exciting to me, as her other novels have been. I learned alot about Spain that I did not know, and it was an enjoyable read!
Here's a Spanish Tapas recipe that would be perfect for your Thanksgiving table too!
Champiñones al ajillo (garlic mushrooms)
Serves 4.
- 50ml (2 fl.oz) good, strong olive oil
- 250g (8 oz) mushrooms, sliced or quartered
- 4-6 cloves garlic, sliced, chopped or minced to taste
- 3 tablespoons dry sherry
- 2 tablespoons lemon juice
- large pinch of dried chilli flakes
- large pinch of paprika
- Salt and freshly-ground black pepper
- handful of chopped parsley, to garnish
1. Heat the oil in a frying pan or skillet and fry the mushrooms over high heat for 2 to 3 minutes, stirring constantly.
2. Lower the heat to medium and add the garlic, lemon juice, sherry, salt and pepper.
3. For a milder flavour you can stop flavoring here, but if you like a bit of 'fire', go ahead and add the dried chilli and paprika as well.
4. Cook for another 5 minutes or so until the garlic and mushrooms have softened then remove from the heat, sprinkle with chopped parsley and divide up into pre-heated 'little dishes'.5. Serve with plenty of fresh, crusty bread to mop up those seriously-garlicky juices.
ENJOY!
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Disclosure / Disclaimer: I bought this book for my own reading purposes. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
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