Monday, April 17, 2017

Books Read and Movies Watched in March 2017

Books Read in March 2017
  1. The Talented Mr. Rivers by HelenKay Dimon (NOTE: This is part of the Tough Love series. The order of which can be found here.)
  2. Mr. and Mr. Smith by HelenKay Dimon (NOTE: This is part of the Tough Love series. The order of which can be found here.)
  3. Guarding Mr. Fine by HelenKay Dimon (NOTE: This is part of the Tough Love series. The order of which can be found here.)
  4. Loving You Easy by Roni Loren (NOTE: This is part of the Loving on the Edge series. The order of which can be found here.)
  5. Wanderlust by Roni Loren 
  6. The Handmaid's Tale by Margaret Atwood
Movies Watched in March 2017
  1. Sausage Party 
  2. Beauty and the Beast 
  3. Woman in Gold
Let's see.  I read a lot of sexy books this month, the HelenKay Dimon was m/m romance.  I liked them.  It was more realistic suspense.  I had wanted to read The Handmaid's Tale again for years, and the new TV show and the new administration inspired me.  I got a lot more out of it this time around than in high school.  

Movies ran the gamut.  Little Miss really liked Beauty and the Beast.  I liked the little moments and some of the added moments, but it wasn't quiet as good as the animated film.  I'd still buy it and rewatch though - if only to watch the parts I missed while bringing Little Miss to the bathroom. 
Little Miss wore her Belle gown to the movie. We also met my friend's baby for the first time who also had the same dress so we got the cutest photo ever!

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Bourbon? Veggies? Yes, please.

I tried this recipe this past weekend for my sister, the bourbon drinker. You can find it here

First of all, I cut the bourbon recipe in half so it was 1 stick of butter and a half bottle of bourbon.  I used 8 TBS of the butter (the whole batch) and doubled the veggies.  It made way more, but then I didn't have leftover butter or wasted bourbon.  It says you can reuse the butter-infusede bourbon but ew.  I thought it was a weird mix with the cauliflower, but it mixed well with the sweet corn.  My sister and I think it would be better with corn and maybe onions or red bell peppers, veggies that take to the sweet better.  It's all about the butter though.

Corn and Cauliflower Sauteed in Bourbon Butter 

  • 4 tablespoons Bourbon-Infused Butter, recipe follows 
  • 1/2 head cauliflower, cored and cut into bite-sized florets 
  • 2 ears corn, kernels cut off the cob 
  • Kosher salt and freshly ground black pepper 
  • 1 tablespoon fresh flat-leaf parsley, chopped
 Butter-Infused Bourbon and Bourbon-Infused Butter 
  1. One 750-milliliter bottle good-quality bourbon 
  2. 2 sticks (16 tablespoons) unsalted butter


Melt the Bourbon-Infused Butter in a large skillet over medium heat. Add the cauliflower and cook, stirring occasionally, until crisp-tender and golden in spots, 8 to 10 minutes. Add the corn, 3/4 teaspoons salt and some pepper, and continue to cook, stirring often, until the corn is just cooked through, about 4 minutes more. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the parsley.

Butter-Infused Bourbon and Bourbon-Infused Butter:

Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.