For March, we read Katherine Stockett's "The Help". It was a fun easy read and I had a hard time putting it down. I really liked this book for the bravery that each woman showed in creating their book. It is amazing to me what people went through during the Civil Rights movement. It's also amazing to me to hear that similar things are still going on today. Sad, really.I think we all agreed that Minnie was our favorite character. She was quite the spitfire, and it was because of her that they were actually able to publish the book and get away with it. Had she not had the insight into Hilly's psyche (arguably, more than Hilly's friends did), it never would have seen the light of day.
We discussed racism in the South, how the environment you grow up in affects the way you think as an adult, why women are so much more dangerous than men when it comes to punishment... even little girls can be downright vicious... and if we thought it was right for Skeeter to overlook Stuart's obvious character flaws. Me? I was rooting for him to be the good guy and sweep her off her feet. HUGE disappointment.
For dinner, we had Southern Fried Chicken. Because I don't cook, I had it catered by Peddlers. It was fried in grape-seed oil which made it half the calories. Others brought collard greens, potatoes, more chicken and veggies. For dessert? Chocolate pie!!! Not the "special" kind, but special enough... as it was my first-ever pie and pie crust made from scratch.
I chose to serve a variety of blended wines... as blended is my favorite wine:
#1 - House Wine - because it looked like something made during the Prohibition.
#2 - Vitiano -
#3 - Goats Do Roam
#4 - Night and Day
The club liked the Night and Day the best of the wines, but I don't mind admitting that, at least to me, they all tasted pretty similar. But, that could have been my cold talking.
We missed those in the club who couldn't make it! See you in April!
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Recipe for "Warm Roasted Potato Salad"
3 1/2 lbs. baby potatoes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp dried rosemary
Dressing:
4 green onions
10 black olives, pitted
1/3 cup drained oil-packed sundried tomatoes
2 tbsp capers
1 garlic clove
2 tbsp balsamic vinegar
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/2 cup olive oil
2 tbsp chopped flat leaf parsley
Directions:
1. Preheat oven to 425F.
2. Toss potatoes with olive oil, salt and rosemary. Spread in single layer on parchment-lined baking sheet. Roast for about 40 minutes or until tender and golden.
3. Finely chop onions, tomatoes and capers and place in small bowl.
4. Add garlic; set aside.
5. Whisk vinegar with mustard, salt and pepper. Gradually whisk in oil in a thin steady stream until thickened.
6. Mix with other ingredients.
7. Toss potatoes with dressing and sprinkle with parsley. Serve warm.
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