In January I could not stop reading. I zipped through seven books and was hungry for more. When February rolled around I started three different books and, for the life of me, could not get to the end of any of them. It wasn't that they weren't interesting, I just couldn't keep my eyes open at night when I read. Ugh, February, you were such a cold and nonproductive reading month! Discouraging.
This month I am back in action and strangely, I am reading several books at one time. I have never, ever done this. Do you do this? I've always been a one-book-at-a-time kind of girl. It's weird, but I'm liking it. Anyway, right now I'm reading The Martian, Gathering Blue, and Yes Please. I've got Upstairs at the White House, The Disreputable History of Frankie Landau-Banks, What Alice Forgot, The Storied Life of A.J. Fikry, and Better Than Before all on hold via the OverDrive app. Have you tried this app? It's so wonderful! You can borrow ebooks (audiobooks, periodicals) via this app through your public library. When your selection is available, you download the ebook onto your computer, smartphone, iPad, or ereader (you get the idea), and have it to read for 21 days before it automatically 'returns' to the library.
Mind you, there is nothing better than holding a book, the smell of a book, being in a library or book store, borrowing a book, and buying a book. I (all of us) straddle that fabulous line between instantaneous technological reading convenience and feeling the weight of a book on my chest while reading in my bed late into the night. It is so glorious. Oh my, is it ever a wonderful reading world.
What are you reading? I would love to hear your recommendations!
Here's the recipe:
Do you snack while you're reading? I think a cup of tea, a slice of this Banoffee Pie, and a good book will be a perfect, perfect, perfect combination. Go for it!
(recipe via Saveur)
8 T (one stick) butter, melted
2 C crushed graham crackers, digestive cookies, or shortbread
8 T (one stick) butter
1/2 C brown sugar
1 (14 ounce) can condensed milk
1 1/2 C heavy cream
1 T sugar
9" tart pan with removable bottom
Start by making your pie crust. Place your crushed cookie crumbs into a bowl and pour on your melted butter. Stir to combine. Put the buttery crumbs into your tart pan and press the mixture onto the bottom and up the sides of the pan. Chill the crust in the refrigerator for a good hour.
For the filling, start with your toffee by melting the butter in a sauce pan. Add in your brown sugar and condensed milk and bring the mixture to a boil, stirring continuously. When the toffee begins to darken just slightly, remove from the heat. Take out your chilled crust and pour the toffee into the crust. Allow the toffee to cool a bit and place back into the refrigerator to firm up.
When ready to serve, whip your heavy cream in a bowl, slowly adding the sugar while whipping to soft peaks. Bring the pie out and add sliced bananas over the toffee layer (I did a double layer of bananas). Now spoon your whipped cream over the bananas and sprinkle the top of the pie with grated chocolate. Cut, serve and enjoy!