Wednesday, March 1, 2017

The Cook Book Book Club Christmas Tea, Meeting #6

As anyone who might be following this intermittent blog will quickly realize, I love going to take tea. I look for possibilities when I am traveling, and we have several places we frequent (not quite the right word) here in Los Angles. If I wouldn't be as big as a house and if I could afford it, I'd probably do tea at least once a month, but several times a year is the more likely occurrence. I always try to take tea when I am in San Diego for Comic-con, and we usually plan to go for tea when Susan Ellison's birthday rolls around in June. If we fit some shopping in after Christmas, a trip to Beverly Hills and tea is in order. If I'm lucky, I go out for tea at least one other time during the year. If there's the possibility of a Triple Crown winner, I throw the Belmont Tea on the first Saturday in June. (You'll find a post about the most recent Belmont Tea somewhere below in 2015.)
A Table for 16, with Teapots
Breaking the rules for a Christmas Tea for the Cook Book Book Club seemed like a no-brainer. We did not stick to one book. Instead, people were encouraged to produce a recipe they liked, no matter what the source, and bring a copy of the recipe to share. We had some over-achievers who decided to bring more than one dish and I really did feel like I couldn't even sample everything that my friends  brought. It was a LOT of food.

My Overfilled Plate
The menu:

Savories
Chopped Chicken Liver--Kim Gottlieb-Walker
Salmon Salad--Kim Gottlieb-Walker
Cucumber Sandwiches-- Michelle Heinig Resnick
Chicken Finger Sandwiches--Laurie Perry
Egg Salad Finger Sandwiches--Melinda Snodgrass
Luxe Truffle Deviled Eggs--Sharon D. Baker
Lobster Cheese Cakes-- Christine Valada
Tomato-Cheddar Tartlets-- Mary De Longis
Anchovy Roulades-- Gillian Horvath
Fig & Ricotta Crisp Breads--Liz Mortensen
Pears Poached in Red Wine--T Valada Viars

Scones
Lemon Curd--Laurie Perry
Black Forest Jam--Kerry Glover
Clotted Cream-Julia Roberts
Ginger Scones--Lisa Klink
Scones--Laura Brennan

Sweets
Chocolate Cream Cheese Brownies--Nan Cohen
Mom's Lemon Shortbread Squares--Gillian Horvath
Cherry Pielettes--Kerry Glover
Grandma's Strawberry Jam Strudel--Kim Rebecca Gottlieb-Walker

Teas
Earl Grey
Chocolate
Ginger
Green

The table was set using Lenox Holiday china, with several variations in the cups. Lenox has produced Holiday for years. Some of the varieties include Presidential, Holly Berry, and Holiday Hostess (all off-white with a gold trim), with a number of different shapes, but they all work quite well together. I used the Holiday dinner plates for the first course, and the luncheon-sized Holiday Hostess plates for the scones and sweets. Flatware was the Lenox stainless Holiday pattern with the inset of a china oval bearing the holly leaf and berries. There were a variety of serving implements that have been acquired over the years to go with the pattern, from stainless with the holly and berries in relief to acrylic handled servers in red or red and green. Stemware, not shown in the early stages of setting the table, above, was Longchamps. I used both the waters (technically, the iced teas) and the champagnes.

Because we decided to meet at 4:00 P.M., traditional tea time, the light wasn't as good as it might be and I actually missed out on photographing many of the dishes. We moved my dining room table to the living room to have enough room for the eighteen people I originally expected, but we were down to sixteen before we sat down. Holidays do get in the way, sometimes. I wasn't really happy with how the pictures came out, but I will post what I did manage. (If anyone who attended wants to add more, please send them to me to put up.)

Food, Glorious Food
Hats were optional, but lots of us went with hats. I think I bought one the weekend before at a flea market. From left, going around the table, it looks like Kim Gottlieb-Walker, Julia Roberts, Michelle Resnick, Lisa Klink, Melinda Snodgrass, T Valada-Viars, Laurie Perry, Nan Cohen, Laura Brennan, and Kerry Glover standing.

I had the sinking realization that I had an inadequate number of sugar and creamers for a group this large that matched the dinnerware. I am working on fixing that for next time.
Gillian Horvath and her Rose Marie Apron

Gillian's Anchovy Roulades
Several people finished dishes in the kitchen, which was quite crowded just before seating. Gillian Horvath was slicing her roulades for baking, from the wonderful book Afternoon Tea at Home by Will Torrent. Torrent has worked at several notable tea rooms in London and the book is stunning. Every dish has a photograph, and the photographs are gorgeous.

A Recommended Reference
I purchased the book last summer and recommended it to several people. Liz Mortensen  and T Valada-Viars made their contributions from the same book.
Luxe Truffle Deviled Eggs and Cucumber Sandwiches
Sharon Baker's Luxe Truffle Deviled Eggs along with Michelle Resnick's Cucumber Sandwiches.

Chicken Tea Sandwiches
Laurie Perry brought along chicken finger sandwiches.Since Laurie has pitched in when I've been behind schedule at many a party at my house--including the time I decided profiteroles were the way to serve coronation chicken salad--I was glad they arrived finished so she could enjoy herself.

Egg Salad Sandwiches
Melinda Snodgrass, who has not made it to any other meeting, gave us egg salad sandwiches, so I think we hit all of the major tea groups, sandwich wise.

Poached Pears in Red Wine
The Poached Pears in Wine which my sister made from the Will Torrent book were served on endive, with blue cheese and walnuts, and finished on a slice of dark bread. it was the kind of combination which really lifts the level of a tea to the heavens. Equally good were Liz's Fig and Ricotta Crisp Breads from the same book (one may be at about 4 o'clock in the picture of the over-filled plate, above.)

Tomato-Cheddar Cheese Tartlets
Mary DeLongis brought a huge platter of Tomato-Cheddar Tartlets down from the ranch. Because of the sliced tomato on each one, it occurred to me that it may be a recipe to repeat during peak tomato season later this year.
Salmon Salad
Kim Gottlieb-Walker made salmon salad and chopped chicken liver to eat on crackers. I think the chopped chicken liver is at the 8 o'clock position on my plate near the top of this page, and the salmon looks like it's at 2 o'clock.
Savories (Photography by Gillian Horvath)
I made Lobster Cheese Cakes. That's the cute little savory at the 9 o'clock position in the photograph above. I needed to buy cupcake trays with removable bottoms, which were actually easy to find on Amazon. The cheese cakes had a breadcrumb crust and the filling was made with lobster tale meat. What's not too like? The recipe made enough so that each of the expected number of guests could have one, and since a few people didn't make it, I got to eat the extras. My sister, who truly loves lobster, developed an allergy to crustaceans and is heartbroken when lobster, shrimp, or crayfish is on the menu. I ate hers. The recipe came from Teatime Holidays from 2015. The softcover collection from Tea Time Magazine has many wonderful recipes.
Available on Amazon.com
Sadly, I appear to have no pictures of the scones or sweets courses, although I think that may be Laurie's lemon curd in the upper left of Gillian's photo. This is a particular shame because Julia Roberts went to the trouble to actually make clotted cream for us. Julia said the most difficult thing about clotted cream is making sure some other member of the household doesn't try to turn off the oven during the twenty-four-hour cooking process! We had two kinds of scones, along with lemon curd and Black Forest jam to sample. Plus Gillian found a recipe for vegan clotted cream which she made and brought along for the lactose intolerant in the group.

I am very glad that the Lenox dishes and flatware (except for the acrylic-handled serving pieces) and the glassware are all dishwasher safe. We were able to get the kitchen put away in good order without too much trouble.

Here are some other titles to consider when looking for tea recipes:









One of my favorite tea cook books is a self-published one from a tea shop that used to be in Carlsbad, California. Ticky-Boo Tea Room disappeared literally overnight. Fortunately, my friends had bought me the cook book when we first ate there. They served the best scones I had ever eaten until I went to Australia. I've posted the recipe before. Here it is again:

 Ticky-Boo Scones

2 C. All-purpose Flour
1 T. Baking Powder
1/2 tsp. Salt
1/3 C. Sweet Butter
1/4 C. Vegetable Shortening
1/3 C. Heavy Cream
Splash of Water

Place baking sheet in oven and preheat to 450 degrees F.
Sift the measured dry ingredients together, twice.
Dice fats into the dry ingredients, then lightly rub with cool fingertips or pastry blender. Make a well in center and stir in cream. Lightly mix with a fork until a soft dough forms. If dough is dry, add water, sprinkling a little at a time until the dough is perfect for kneading.
Turn out on a well-floured board and knead very lightly for about 1/2 minute for a loose smooth dough. Roll out with a rolling pin or pat with hands to approximately 3/4" thick.
Stamp out with a cutter or cut into triangles with a sharp knife. Knead together any trimmings and stamp out again, continuing until all the dough is used.
Lift with a spatula onto the preheated baking sheet, placing them 1" apart. Brush tops only with beaten egg or milk (optional--I don't.)
Bake toward the top of the oven for approximately 10-15 minutes or until well risen and golden brown. Remove and turn out onto a wire rack for cooling. Best served warm with clotted or Devon Cream and jam or curd.
This basic recipe may be adjusted to add currants, raisins, cheese with sage and walnuts, chocolate chips, dried fruit, or any other spice or variety you choose.

And here is the recipe from Helen Whitty's Fancy Pantry cook book for Lemon Curd that Laurie Perry made:

Enough ripe, fragrant, bright-skinned limes or lemons (about 3) to yield 1 T. of grated zest and 1/2 cup of strained juice
1/2 cup (1 stick) plus 2 T. unsalted butter, cut up
Pinch of salt
4 egg yolks
1 whole egg
1 1/4 C. sugar

1.  Run 2 inches of water into the base ban of a double boiler and set it over medium heat to come to a brisk simmer.
2.  Grate or shred enough zest from washed and dried limes or lemons to make 1 T. packed of the lime zest or 1-1/2 T packed lemon zest.
3.  Place the zest in the top pan of the double boiler. Add the strained juice to the pan. Drop the cut-up butter and the pinch of salt into the pan. Set aside.
4.  Beat the egg yolks and whole egg together at high speed in the large bowl of an electric mixer until they are foamy; gradually add the sugar, continuing to beat the mixture until it is pale, fluffy, and very thick, about 5 minutes.
5.  Scrape the egg mixture into the double-boiler top and set the top into the base containing simmering water. At once begin whisking the mixture; cook it, whisking it constantly until it has thickened smoothly and is steaming hot, about 10 minutes. Be careful not to overcook the curd; it is done when it will coat a metal or wooden spoon heavily (170 degrees on an instant read thermometer.)
6.  Pour the curd into a fine-meshed sieve set over a bowl and press it through with a rubber spatula, leaving the shreds of zest to be discarded. Scrape the curd into sterilized, dryjars, let cool uncovered, then cap the jars with sterilized lids. Refrigerate the curd.

Monday, February 27, 2017

The Oscars and Mardi Gras

I went on a date with John Besh over the weekend. I found him quite charming when he was in competition for a position on Iron Chef, so when I needed some guidance on preparing dinner for the Oscar-watch party two days before Mardi Gras, Besh Big Easy was readily available to me.


I love the philosophy behind this book, which is to get more people cooking at home. I love the stories he tells to go along with the recipes. This is not to say the cook book was as reliable as Ina Garten's tend to be. I've got quibbles with both of the recipes I wound up actually using from the book, which I will explain below. Fortunately, I have a friend who lives in New Orleans and got to me via email and Facebook to give me some tips and point me in the right direction. She's also sending me River Road Recipes "the only cook book that Southern women used" which has never been out of print and which professional chefs have been noodling with ever since. Should be interesting.

I expected we would have about 10 people come by to watch the Oscars with us. Then I discovered we would have closer to 20. Part of the plan for the evening was it would be a pot luck, so I did throw out the New Orleans theme pretty early, and almost everyone contributed at least Southern food. There was plenty of food.
Oscar Night Mardi Gras Buffet
 I looked at making four recipes from Besh Big Easy. I wound up making two, since someone else brought a soup, and several people brought desserts (in addition to the King Cake I made.)
Chicken Liver Pate on Toast
I love chopped chicken liver, so Chef Chris' Chicken Liver Pate (page 23) looked like a good bet for an appetizer. The ingredients (chicken livers, eggs, salt, pepper, garlic powder, onion powder, celery salt and melted butter are combined in the blender and then baked in a water bath. I liked the idea that it skips hard-boiled eggs and sauteing onions and results in something that looks much more like foie gras. The downside: you can't taste a mixture with raw chicken liver. The problem: the recipe called for 1 tablespoon of salt, on top of the half tablespoon of celery salt. The result: too salty for my taste. When I make it again, and I will definitely make it again, I intend to cut the salt back to a teaspoon.
Duck, Anduille and Oyster Gumbo
 I love duck. I love oysters. Mr. Paul's Duck, Andouille & Oyster Gumbo, page 74, had all the right elements to make me happy. Plus, it called for four quarts of stock, so I figured it would feed a good portion of the crowd (excepting those who won't eat duck or oysters, like my husband.)

The recipe called for a quartered duck which would be browned in the roux. I read that a number of times and thought about all of the fat that would be rendered into the pot and couldn't be saved for later use. It did not make sense.

My friend Lynn Latham, she of residence in New Orleans, found a copy of a similar recipe from Besh on-line and sent it to me. She also said that chicken gumbo sometimes has skin and sometimes doesn't, but she doesn't like the skin floating in gumbo. The recipe dealt with the duck by roasting it first and then adding the meat to the gumbo. So I spatchcocked the duck, seasoned it with salt, pepper, and herbs de provence, and put it into the convection oven. The fat rendered, so I could add it to the duck fat I had in the fridge from our Julia Child cook book club lunch to make the roux and save the rest. My sister and I enjoyed the crisp skin along with the duck wings while we cooked.  I saw no reason to add the cracklings to a stew.

There were other differences between the two recipes, most notably the use of vegetable oil for making the roux and the lack of okra in the cook book version. I think perhaps the chef was trying to adjust the recipe so that people in places where ingredients weren't so readily available would still be able to try it. I did not have wild ducks, of course, but frozen ducks are available at my grocery. (I want to share this recipe with my brother, whose freezer is always well stocked with fish and game he's shot or caught.) The oysters were a little less easy to procure, but I did find them shucked.
Duck, Andouille and Oyster Gumbo over Rice
Even with my issues, the gumbo was delicious served over rice. 
Bread 
I baked bread, but Darla Kershner also brought a huge pan of cornbread to accompany the other food we had, including red beans and rice and collard greens from Liz Mortensen and Ed Green and carrot soup and beet hummus from Gillian Horvath. I also made a roasted pork shoulder (cooked overnight in a very slow oven), Lisa Klink made cheesy grits, Maria Alexander brought turkey chili, and Maria Rodriguez brought a shrimp quiche.
Slow-cooked Pork Shoulder
For dessert, I made a King Cake. Donna Lettow, visiting from Baltimore, found the baby, so she'll just have to come out from Maryland next year to provide the cake. Darla Kershner made banana pudding with 'Nilla Wafers (which I think of as truly Southern.) And Dani and Jeff Yaroslow made wonderful beignets while the rest of us were watching the Oscars.
King Cake
We were well fed and well entertained by the Oscar ceremony. But there was that shocking ending. I feel so sorry for the schlub who gave Warren Beatty the wrong envelope and happy that Moonlight beat the light-weight La La Land, even though I was rooting for Hidden Figures to win.

I think I'm going to give John Besh's recipe for bread pudding a go when I next have a crowd for dinner. There's cubed pannettone in the freezer waiting to be used.

Cook Book Book Club Meeting #5

In October, the Cook Book Book Club met to take on Classic Indian Cooking by Julie Sahni. I've own the book since it came out in 1980, but I am on my third copy. The first, I lost in our house fire in 2009. The replacement was eaten by my dog Ginger as we prepared for this event.

I used to cook a lot of Indian food. Unfortunately, my husband can't eat it, so I reserve it for dinner out with my sister or my friend Melinda Snodgrass. Choosing it for CBBC meant a real treat for me. (As it happened, the spousal unit was in the hospital when we did this meeting, so he didn't even have to smell the spices in the kitchen.)

The menu:
Hyderabad Lime Soup--p. 141
Spinach Bread--p. 410
Cucumber and Tomato Salad/Raita-p. 343
Smoked Aubergine (Eggplant) with Herbs--p. 305
Kabob Patties Laced with Ginger & Mint--p. 109 (sadly, no photos)
Fragrant Stuffed Tomatoes--p. 106
Cauliflower & Scallions w/ Black Mustard Seeds--p. 301
Green Peas and Indian Cheese in Fragrant tomato Sauce--p. 266
Chick-peas in Ginger Sauce--p. 274
Chicken Kabuli-- p. 219
Cashew Nut Fudge-- p. 478
Lassi--p. 488

The Table
The table setting was Aynsley Cottage Garden with Libbey cobalt glassware and Oneida Act 1 flatware. Aynsley is a discontinued English bone china pattern that has so many kinds of pieces that one rarely sees any more. I started my collection many years ago with a teapot, a sugar bowl, and a small serving dish. I then fell in love with the strawberry "basket" which has a small sugar and creamer. It has slowly grown into a full set of dishes to go with the vases and serving pieces. Most recently, I became obsessed with the double-handled cream soup bowls and now I have enough for our meetings.
Sweet Lassi
I am a big fan of sweet lassi drinks. Julie Sahni's book was the first one I found which actually had a recipe for the drink, which consists of yogurt, cream, sugar, ice, and rosewater put through a blender. It is the perfect accompaniment for spicy Indian food, since dairy cuts the fire from chiles. I made almost a gallon of it. It's a drink I love having available in the refrigerator, even if it needs a quick run through the Vitamix before serving.

Hyderabad Lime Soup
Lunch started with Hyderabad Lime Soup which I also made. It was a two-day process to make the soup, since I made the vegetable broth base first. It was mild despite a number of spices like cinnamon, cloves, cardamom, and turmeric. Coconut milk smoothed the puree of potato and onions that are cooked in the broth and kept it vegan. A final splash of of lime made it a very refreshing soup.

Palak Raratha and Kheere ka Raita
 Amie Brockway-Metcalf made spinach bread and raita. She said the bread, a variation on paratha, was very easy to make. The raita was a cucumber and yogurt salad with tomato. Raita is

Murgh Kabuli
Laura Brennan made the chicken kabuli, and is a great example of how far she's come as a self-described non-cook when she agreed to be part of the CBBC.  Unfortunately, the photograph does not do justice to how good the dish was. Almonds thicken the sauce, which is fragrant with cardamom, cumin, coriander, and fennel.


Safaid Channe
Michelle Resnick made the chickpeas in ginger sauce. The lunch had a number of dishes good for our vegetarian and pescatarians.

Bharta
Eggplant is always a safe bet with the Cook Book Book Club (not so much with my husband and son, however), so I always look forward to checking out new ways to cook it. The smoked aubergine/bharta Mary DeLongis made had peas as well as eggplant.

Matar Paneer
Liz Mortensen went with the classic India combination of cheese and peas in a tomato-based sauce called Matar Paneer. Really good, and it reaheats pretty well.

Bahare Tamatar
The fragrant stuffed tomatoes that Catherine Fleming made were rather fragile, and did not transport as well as she would have liked. That didn't stop us from finishing them off.

Gobhi Kari
My sister made this cauliflower dish, which cooked up amazingly quickly. She was afraid she had burned the mustard seeds when she had  a momentary distraction, but it was really quite good. She also got the kari leaves for free from the nearby Indian grocery--I guess the two stems she needed was too little to worry about.

Once again, my friend Susan Avallone was without a real baking challenge for the lunch, so she decided to give the fudge a try instead. Like many Indian snacks, it was very sweet, but it did disappear.
Kajoo Barfi

Wednesday, February 22, 2017

Cook Book Book Club Meeting #4

We met in the heat of August to share recipes from an old favorite of mine: Cucina Fresca by Viana La Place and Evan Kleiman.

I bought the original edition of this book years ago when I still lived in the Washington, D.C. area and found it to be an excellent choice for food to take to a picnic at Wolf Trap in the summer. Out here, it is a great go-to for the Hollywood Bowl. Evan Kleiman used to have a wonderful restaurant on Melrose Avenue called Angeli Cafe.* It closed a few years ago and it is much missed, but Evan is still around Los Angeles, where she's done a radio show on KCRW since 1997 and teaches private cooking classes.

The menu:
Fresh Ricotta--P. 92
Ricotta & Basil Tart--P. 124
Mushroom Tart--P. 122
Potato-Tomato Soup with Sage--P. 31
Parsley Frittata with Bread Crumbs--P. 108
Grilled Tuna with Tomato Garnish--P. 190
Summer Squash Stuffed with Veal Risotto--P. 166
Spinach Croquettes--P. 166
Marscapone with Raspberry Puree--P. 254
Caramelized Figs--P. 242

Table was set with dishes from 222 Fifth called Coastal Breeze. I had been looking for something that looked like a day at the beach to coordinate with my back yard (known as Maui in L.A. by those who have been to Maui; I have not) and this stoneware set fit the bill. I haunted Home Goods from here to Tucson to find 16 place-settings, and finally had to finish up by purchasing some of the soup bowls through Replacements, Ltd. Fortunately, Replacements had the same good prices as Home Goods, not the outrageous prices I saw on eBay. Flatware is my everyday Act I by Oneida. Glassware is Libbey cobalt water/iced tea and Longchamps champagne flutes. (We live in earthquake country, and after I lost my few pieces of Waterford in the 1994 earthquake, I decided I shouldn't spend more than a few dollars on my stemware.) My intention is to eventually use these dishes with an antique silver plate pattern I collect from Rogers Bros. called Columbia, which also is water-themed.

The contingent was a bit smaller than usual because my sister was back east for the summer and several people were traveling or had other conflicts. The food was, as usual, wonderful.

Fresh Ricotta with Green Olives and Herbs
We started by sampling Laurie Perry's homemade ricotta served with olives and a squeeze of lemon. It is a relatively simple process to turn milk into the soft, warm curds of cheese. Definitely worth the effort, even if it does take a lot of milk for not so much cheese. I took a class in cheese-making at Sur la Table several years ago where we made ricotta, mozzarella, and burrata. I've got the acids for doing it at home in the refrigerator (if you have a place that sells product for making beer at home, they probably also sell product for making cheese), but I haven't given it a try.

Ricotta and Basil Tart
Mushroom Tart
We were treated to two different savory tarts, a ricotta and basil tart made by Susan Avallone and the mushroom tart that Maria Alexander brought. I recall Maria saying she was running late because she had to send her husband off to buy an appropriately-sized tart pan which delayed getting the tart in the oven.

Potato-Tomato Soup with Sage
Sharon Baker brought a great potato-tomato soup with sage.The ten cloves of garlic in it were subtle, not overwhelming. It uses a little bit of cream to smooth out the texture when the soup is pureed, and it is light and refreshing.

Parsley Frittata with Bread Crumbs
Liz added an herb frittata, which has become one of her favorite things to make for a pot luck at our house.

Grilled Tuna with Tomato Garnish
I grilled tuna garnished with tomatoes and arugula. It became one of my favorite recipes from the book and I've made it several times since. The recipe calls for three pounds of tun cut into slices no thicker than half an inch, which is brushed with olive oil and grilled. It is then set aside to cool while the garnish is made with diced tomatoes, large capers, and olive oil. The arugula is set on a platter and the tuna is laid over it. Cover the tuna with the tomato mixture and then sprinkled with pepper and drizzled with a good, aged Balsamic vinegar. Simple and delicious. It's perfect for a picnic or dinner on the veranda in the summer.
Spinach Croquettes
Amie Brockway-Metcalf brought the spinach croquettes, garnished with lemons. She needed something she could put together when she got back from a trip to New York, and this worked out quite well.

Summer Squash Stuffed with Veal Risotto
Julia Roberts brought a selection of patty pan squash stuffed with veal risotto. The presentation was very pretty and delicious.

Marscapone with Raspberry Puree and Caramelized Fig with Whipped Cream
Susan Avallone was very disappointed there weren't really any dessert options that she considered "dessert," but decided to take a stab at the marscapone with raspberry puree. It was a huge hit, and she liked it well enough to make it again to serve at her cookie exchange before Christmas. 

I can't find it in my notes, but I think that Catherine Fleming must have made the caramelized figs with whipped cream. It was a light touch to end the meal.

As I write this, A Room with a View is on the television. The food from this book is largely based on the kinds of food one eats in Tuscany and Emilia-Romagna where I spent three weeks in Italy during the summer of 1985, two of which were at a food photography workshop in a little place called Vernasca. The film was released in 1986, indicating it was probably shot close to the same time I was there. I'm enjoying the scenes from places I've been in Florence, and thinking about the wonderful meals I had there. It is virtually impossible to have a bad meal in Italy.

*My favorite memory of Angeli Cafe was the night my friend Karen Bodner and I attended a family-style feast of seven fishes dinner that Evan did just before Christmas one of the last years the restaurant was opened. We were seated with several couples. One of the women was talking about a writing project she was working on about the military mule remounts that were training to be used in Afghanistan. And I'm pretty sure she talked about a book on Rin Tin Tin she had just finished. It turned out to be Susan Orlean. I gave autographed copies of the Rin Tin Tin book to Karen and my husband the next Christmas.