thursday book review

Thank you so much to Fairlie for recommending The Book Thief. This is one of the best books I have read in ages and I would definitely recommend it. As morbid as it may sound, I do love books set during wartime. I am a bit of a history buff so any book that teaches me a bit of history along the way is fine by me.

Here's what Random House has to say:

It’s just a small story really, about among other things: a girl, some words, an accordionist, some fanatical Germans, a Jewish fist-fighter, and quite a lot of thievery. . . .Set during World War II in Germany, Markus Zusak’s groundbreaking new novel is the story of Liesel Meminger, a foster girl living outside of Munich. Liesel scratches out a meager existence for herself by stealing when she encounters something she can’t resist–books. With the help of her accordion-playing foster father, she learns to read and shares her stolen books with her neighbors during bombing raids as well as with the Jewish man hidden in her basement before he is marched to Dachau.This is an unforgettable story about the ability of books to feed the soul.

I have just started reading Running with Scissors by Augusten Burroughs, recommended by H&B. So far, so good, although one part made me gag. If you've read the book, you'll know which part.

Moving swiftly along from that, I've been making soup today. After all the carnivorous excesses of Christmas, we have been craving vegies, so I made up a batch of one of my favourite soups, Tomato and Lentil. Here's the recipe - its really quick and easy.

500g red lentils

1 large onion

2 cloves of garlic

Olive oil

1 bottle passata or 400g chopped tinned tomatoes

1tbs tomato paste

1.5 litres Chicken or vegetable stock

Cayenne pepper or tabasco sauce to taste

Shredded basil

Rinse the lentils until the water runs clear.

Finely chop the onions and garlic and saute in olive oil until soft.

Add lentils and stock to the pan. Simmer for 20 minutes.

Add tomatoes or passata and paste. Simmer until the lentils break down (about another 20 minutes or so).

Add pepper or tabasco to taste.

Serve and top with basil.

Yum!