Tuesday, October 15, 2024

Books (Trina, Ava and C.I.)

1summerread

 

As we did in 2021 and 2023, we're attempting to again increase book coverage in the community. This go round, we're talking to Trina about her "Help! My Apartment Has A Kitchen" and this was a very popular review.  People loved it.

 


Trina: I was surprised.  I didn't know about the title -- what to title the post --  but went with the title of the book.  And it's become my most popular post of the last five years.  I have no idea where all the readers came from.  Thank you to those who read it.  It really is a great book and I give it out to people all the time -- both as planned gifts and as go-ahead-take-it if someone's looking at it in my kitchen and really likes it.  I'm forever buying copies of this book on AMAZON and I really wish that Kevin Mills and his mother Nancy Mills would do an update or another one.  They wrote a great book that made cooking very simple and that seems like it should be the easiest thing in the world to do but it's actually something that requires real skill.

It came out in 2006?

Trina: Was it that long ago?  A blink of the eye.  But that means that two years from now is the 20th anniversary so they could do an update.  


That same year, they published another book.

Trina: I did not know that.

It's entitled HELP! MY APARTMENT HAS A DINING ROOM COOKBOOK.  



Trina: Is it available on KINDLE?

It is.  It's $6.99 on KINDLE.  It's higher in paperback and softcover.  


Trina: Well then covering this book was a gift to me because I'm going to get that book in my KINDLE CLOUD tonight.  


You've noted a lot of recipes over the years from HELP! MY APARTMENT HAS A KITCHEN.  What's your favorite?

Trina:  This one -- I'm sending it to you right now in an e-mail.
 
Mexican Corn Chowder
1 medium onion
2 medium celery stalks
2 tablespoons corn oil
1/2 teaspoon ground cumin
1 tablespoon flour
1 15-ounce can creamed corn
1/2 4-ounce can diced green chilies, (drained
2 cups milk
1/2 teaspoon salt
1/3 teaspoon black pepper
1 cup shredded Monterrey Jack cheese
Handful tortilla chips, whole or broken

Peel and finely chop the onion. Wash the celery stalks, trim and discard the ends and cut the stalks into 1/4-inch slices.
Heat the oil in a medium-size pot over medium heat. Add the onion and celery and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cumin and flour and stir carefully until both are fully absorbed into the onion/celery mixture. Add the corn, chilies, milk, salt and black pepper and stir thoroughly.
Cook, uncovered, over medium-low heat, stirring occasionally, for 8 to 10 minutes. Stir in the cheese and cook for another 1 to 2 minutes, or until the cheese melts and the soup is hot but not boiling. Ladle into bowls, sprinkle on a few tortilla chips, if you like, to provide crunch, and serve.
 


Mexican Chowder?  That's a good one.  You've made it for us and we've made it on the road when we were speaking.  Why is it your favorite?

Trina: Because, first of all, it tastes so good.  Second of all, it's easy to make.  Even on the road.  Milk's about the only ingredient that's going to go bad.  And most people have milk on hand.  The other ingredients are pretty much staples.  So it's a tasty meal that's quick and easy.  


 

 

 

 

 

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