| READ & FEED--September 2007 Forgive The Moon by Maryanne Stahl Ahhh, Labor Day weekend, the end of a glorious fun-packed summer. With list in hand, Moms head to the malls hoping to find all the right school supplies. The margarita glasses are wrapped up and put in storage. And my review for September keeps reminding me that we are all human. Maryanne Stahl's "Forgive the Moon" is about a woman's struggles with herself, her family, and the future. Well, at least for Amanda Kincaid, that is. We find Amanda and her siblings enjoying an August week at Laughing Gull Cottages, the vacation spot that her family had fond memories of just a year earlier when her mom was still alive. On the vacation this year, Amanda brings along not only her bathing suit and suntan lotion, but also the many problems and situations that she is now in at this moment of her life. She is going through a brief separation from her husband, who has just left a great job to start his own company, with a female co-worker. Amanda's daughter has left for college, and her son, Damien, wants both his parents around. That's just the warm-up. Amanda grew up with a mentally ill mom, a father that had a thing for the neighbor, and siblings who are so caught up with their own lives that they can't see Amanda drowning in her struggles as she tries to deal with the death of their mom. And Amanda may also be pregnant. What kind of life will this child have with one parent? Hold on, there's more. The handsome doctor who owns a beach house next to where Amanda is staying becomes very close with her and brings out her music passion as well. I can't say that I have the same struggles in my life, but I do know how it feels to juggle, maintain, and move forward when a door has been closed to me. Does the book have a happy ending? Let's just say that you won't be disappointed. This summer has certainly been a hot one. This month's recipe is simple and quick. I have loved it since I was a young girl when my mom would make it, just for me. Enjoy! SPAGHETTI WITH GARLIC AND OLIVE OIL 1 pound spaghetti 1/2 cup of extra virgin olive oil 12 garlic cloves, coarsely chopped (or less to taste). 1 tablespoon chopped fresh flat-leaf parsley Crushed hot pepper flakes, to taste In a large pot of boiling lightly salted water, cook the spaghetti until just tender, about 9 minutes. Meanwhile, in a medium skillet, heat the oil over medium-low heat. Add the garlic and cook, stirring often, until it begins to color, about 2 minutes, it should be very pale yellow, not golden brown. Immediately remove the pan from the heat, lift out the garlic with a slotted spoon, and discard it. Drain the pasta well and transfer to a warmed serving bowl. Add the garlic oil, parsley, and pepper flakes. Toss well until every strand of the spaghetti is well coated with the olive oil. Serve immediately with your favorite wine and bread. |