Page Turners: 2018

Monday, November 12, 2018

"I am Malala: The Girl Who Stood Up for Education," by Malala Yousafzai

Martha's pick:

"I am Malala: The Girl Who Stood Up for Education," by Malala Yousafzai

Noon, Saturday, Jan. 12

Site: Kathmandu

"Barracoon: The Story of the Last `Black Cargo,'" by Zora Neale Hurston

Deb's Choice: "Barracoon: The Story of the Last `Black Cargo,'" by Zora Neale Hurston

Saturday, Nov. 10

Site: Mimi's Cafe

Saturday, September 29, 2018

Monday, September 24, 2018

"Carnegie's Maid," by Marie Benedict

Sharee has chosen "Carnegie's Maid," by Marie Benedict

Noon, Saturday, Sept. 29

Site: LIttle America Hotel coffee shop, downtown SLC

DELICIOUS Salad Bar at Amy's House

"Delicious," by Ruth Reichl

Whole foods black bean quinoa salad Gluten Free
Adapted by Martha from ingredient list.
3 c. Quinoa cooked (1 c. quinoa and 2 c. water)
2 cans (14 oz.) black beans
1 can corn (14 oz.)
1 tomato diced (fresh)
1/2 red onion diced
1 bundle green onions chopped
1 red bell pepper diced
Dressing;
1/4 c. Olive oil
2 T. Red wine vinegar
2 T. Lime juice
1 T. Parsley
1 t. Garlic
1 t. Salt
1/2 t. Basil
1/2 t. Pepper
Cook quinoa. Chop, open and combine all
vegetables and quinoa. Mix dressing separately and
pour over vegetables mix well. Store in refrigerator.

POTATO SALAD

3 large potatoes

2/3 cup mayonnaise

2 tbsp mustard

1/8 tsp pepper

1/4 tsp salt

1/4 tsp paprika

1/8 tsp celery seed

1 tbsp pickle juice

Peel potatoes, slice into 1-inch squares, boil until soft. Drain. Set aside to cool, then refrigerate. Mix other ingredients until smooth. Refrgerate. When potatoes have sufficiently cooled, fold sauce into potatoes. Top with a sprinkle of paprika, and a sprinkle of celery seed.