I almost finished the book - Only 14 pages to go! No one else got too far so it was okay. It was about an English newspaper based in Rome written in a series of short stories that all eventually connect. I thought it was a really good read and I can't wait to see how he wraps it up.
As for food, I Gwynnied out. It was all from her It's All Good cookbook and it was all good except her "foolproof, cakey, fudgey brownies". Instead they were heavy, dry and chalky. Good thing I got back up berries and cookies from Whole Foods. Here are the recipes. I'll omit the brownie recipe:)
Roasted Cauliflower and Chickpeas,
adapted from Gwyneth Paltrow's book "It's All Good"
1, 14oz can of chickpeas, rinsed, drained and dried
1 cauliflower, cut up into florets
3 tablespoons olive oil
For the dressing.
3 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
1/4 cup of olive oil
Sea salt and freshly ground black pepper
Heat the oven to 425. Put the cauliflower and chickpeas in a roasting pan with the olive oil and salt. Bake for 45 minutes or until it's nice and brown. Whisk the ingredients for the sauce together. Mix it all together and voila! So delicious!
Gwyneth’s Vietnamese Salad, from It’s All Good
- 4 large bok choy leaves, rough bottoms discarded, stems cut into 1/4” bias and leaves shredded
- 4 big leaves Napa cabbage, shredded
- 1 bunch watercress (discard thick stems), roughly chopped
- 1 large carrot, peeled and cut into matchsticks
- the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
- 1/2 small cucumber, thinly sliced on the bias
- 1 red Thai chili (or more…or less), thinly sliced
- 1/2 cup roasted, salted peanuts, roughly chopped
- Vietnamese Dressing
Vietnamese Salad Dressing
- ¼ cup fresh lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- ¼ cup fish sauce
- ¼ teaspoon hot pepper sesame oil
- 2 tablespoons agave nectar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons finely diced red onion or shallot
- sea salt
